My own recollection reaches no farther back than the time in which all of them had families and when most of their children were small, but I have understood that their bread was made of unbolted wheat meal sifted through hand sieves to take out the coarse bran, until after they had grown up to years of maturity, and that after bolting meal was first introduced some persons said it was too extravagant to use only the fine flour to eat and to use all the rest for feed. During this time, and until all had families, many deers, bears, raccoons, wild fowls and fishes continued to exist, and the inhabitants were furnished with many meats, in consequence of which they did not make use of as much pork and beef as they did after those wild creatures and fishes became scarce. As far back as I remember, being from about the year 1774, in my father's family mush made of Indian meal and milk (generally buttermilk), bread and milk, buttermilk pop of two kinds and bread and butter was a very general diet, not only of his family but of all those in the forts during the war and for some years thereafter throughout this neighborhood. It was also very common to have a dinner pot of pork and beef, or either of these boiled together with peeled potatoes, turnips or other sauce. The bread used during this time was rye bread, not as white as we generally now have it. It was very common to have a pot of sweet milk thickened with wheat flour lumps boiled every Sunday morning for breakfast and for a part of the dinner. These were the most general diet during the warm season of the year. In winter, a greater proportion of meat, potatoes, turnips and other vegetables, dried apples, pumpkins, beans, &c. were eaten, and less milk diet; yet the supper generally consisted both summer and winter of mush and milk or buttermilk pop, except in families during a time where cows happened to be all dry. The supper was had without any addition except in the long summer days when bread and butter was added. Some buckwheat pancake was generally eaten in winter. Now, in addition to those common diets, they sometimes had as a rarity, wheat flour shortcakes, doughnuts boiled in hog's lard, pancakes baked thin in a frying pan, puddings and dumplings boiled in water and eaten with a palatable gravy, chicken pot-pie, chicken soup, eggs boiled or fried and sometimes used in other different ways; many apple pies and huckleberry pies were made when these fruits and berries were plenty. They also had for winter rarity sausages of hog's meat, &c.