No wonder a profession of preserving sprung up. By 1731 we find advertised in June in the Boston News Letter, "At Widow Bonyots All Sorts of Fruits in Preserves Jellys and Surrups. Egg Cakes, All sorts of Macaroons, Marchepane Crisp Almonds. All sorts Conserves, Also Meat Jellys for the sick."

We can see plainly by these statements that New England was no Nidderland. Even in Josselyn's day he wrote, "they have not forgotten the English fashion of stirring up their appetites with variety of cooking their food." The pages of Judge Sewall's diary give many hints of his daily fare. He speaks of "boil'd Pork, boil'd Pigeons, boil'd Bacon and boil'd Venison; rost Beef, rost Lamb, rost Fowls, rost Turkey, pork and beans;" "Frigusee of Fowls," "Jolt of Salmon," "Oysters, Fish and Oyl, conners, Legg of Pork, hogs Cheek and souett; pasty, bread and butter; Minc'd Pye, Aplepy, tarts, ginger-bread, sugar'd almonds, glaz'd almonds;" "honey, curds and cream, sage cheese, green pease, barley, "Yokhegg in milk, chockolett, figgs," oranges, shattucks, apples, quinces, strawberries, cherries, and raspberries; a very fair list of viands.

"Yokhegg" is probably "yeokheag," a name for Indian corn, parched and pounded into meal, a name by which it was known for many years in Eastern Connecticut.

Sewall was a very valiant trencher-man. He records with much zest going down the Bay to an island, or riding to Roxbury for an outing and dinner, and coming home in "brave moonshine." And, like his neighbor, Cotton Mather, he drew many a spiritual lesson from the food set before him; especially, however, at a scambling meal, or at any repast which he ate alone, and hence had naught and no one to divert therefrom his ever-religious thoughts.

From a curious account of Boston, written by a traveller named Bennet, in the year 1740, we take the following statements of the cost of food there: