We do not know much about the diet of Puritan children. Parson Smith was a good farmer, killed his own pork and beef, planted apple trees, made cider, etc. We may suppose that Abigail had plenty of good fish and flesh, with a "sallet" now and then, and corn, squash, and pumpkins at her desire. "Pompions," the latter were often called, while "squash" were variously known as squantersquash, askutasquash, isquoukersquash, all Indian variants of the one name which we clip into a monosyllable. Wheat did not grow well in the Colonies; oaten and rye meal was chiefly used in combination with the universal corn. They had hasty pudding, boiled in a bag, or fried: "sukquttahhash," and jonne-cake, or journey cake, which we have changed by the insertion of an _h_ till it appears as if "Johnny" had either invented or owned it. Parched corn (our pop-corn), a favorite food of the Indians, was also highly appreciated by the Colonists. They were amazed at first sight of it: Governor Winthrop explains carefully how, on being parched, the corn turns entirely inside out, and is white and floury within. Sometimes they made it into "No-cake," which is, we are told, "Indian corn, parched in the hot ashes, the ashes being sifted from it; it is afterwards beaten to powder and put into a long leatherne bag, trussed like a knapsacke, out of which they take thrice three spoonfuls a day." This was considered wonderfully sustaining food; it was mixed, before eating, with snow in winter, with water in summer. The pumpkins were made into "pyes," cakes, bread, sauce. We have pumpkins at morning and pumpkins at noon, If it were not for pumpkins we should be undone. Potatoes were brought over from England as early as 1636, but were not grown till some time later. People were still afraid of them: some thought that "if a man eat them every day he could not live beyond seven years." Some again fancied the balls were the edible portion, and "did not much desire them." Nor were the recipes for cooking them specially inviting. "The Accomplisht Cook" much in use about the year 1700 says that potatoes must be "boiled and blanched; seasoned with nutmeg and cinnamon and pepper; mixed with eringo roots, dates, lemon, and whole mace; covered with butter, sugar, and grape verjuice, made with pastry; then iced with rosewater and sugar, and yclept a 'Secret Pye.'"[4]