It may be noted in nearly all old inventories that a warming-pan is a part of the kitchen furnishing. Wood wrote in 1634 of exportation to the New England colony, “Warming pannes & stewing pannes are of necessary use and very good traffick there.” One was invoiced in 1642 at 3_s._ 6_d._, another in 1654 at 5_s._ A warming-pan was a shallow pan of metal, usually brass or iron, about a foot in diameter and three or four inches deep, with a pierced brass or copper cover. It was fitted with a long wooden handle. When used, it was filled with coals, and when thoroughly heated, was thrust between the icy sheets of the bed, and moved up and down to give warmth to every corner. Its fireside neighbor was the footstove, a box of perforated metal in a wooden frame, within which hot coals could be placed to warm the feet of the goodwife during a long winter’s drive, or to render endurable the arctic atmosphere of the unheated churches. Often a lantern of pierced metal hung near the warming-pan. The old-time lanterns, still occasionally found in New England kitchens or barns, form a most interesting study for the antiquary, and a much neglected fad for the collector. I have one of Elizabethan shape, to which, when I found it, fragments of thin sheets of horn still clung--the remains of the horn slides which originally were enclosed in the metal frame. High up on the heavy beam over the fireplace stood usually a candlestick, an old lamp, perhaps a sausage stuffer, or a spice-mill, or a candle mold, a couple of wooden noggins, sometimes a pipe-tongs. By the side of the fireplace hung the soot-blackened, smoke-dried almanac, and near it often hung a betty-lamp, whose ill-smelling flame could supply for conning the pages a closer though scarce brighter light than the flickering hearth flame. By the hearth, sometimes in the chimney corner, stood the high-backed settle, a sheltered seat, while the family dye-pot often was used by the children as a chimney bench. Many household utensils once in common use in New England are now nearly obsolete. In many cases the old-time names are disused and forgotten, while the object itself may still be found with some modern appellation. In reading old wills, inventories, and enrollments, and the advertisements in old newspapers, I have made many notes of these old names, and have sometimes succeeded, though with difficulty, in identifying the utensils thus designated. Of course the different English shire dialects supply a variety of local names. In some cases good old English words have been retained in constant use in New England, while wholly archaic in the fatherland. In every thrifty New England home there stood a tub containing a pickle for salting meat. It was called a powdering-tub, or powdering-trough. This use of the word “powder” for salt dates even before Shakespeare’s day.