"Boil them in half water half wine with the bottom of a manchet, a fagot of Parsly and a little Winter Savory, when they are boiled they take them out and break the bread in the broth and put in two or three spoonfuls of yest and a piece of sweet butter, pour to the eals laid upon sippets." Another way beloved by him was to stuff the eels with nutmeg and cloves, stick them with cloves, cook in wine, place on a chafing-dish, and garnish with lemons. This rich dish is somewhat overclouded by his suggestion that the eels be arranged in a wreath. The frequent references to eels in early accounts prove that they were regarded, as Izaak Walton said, "a very dainty fish, the queen of palate-pleasure." Next to fish, the early colonists found in Indian corn, or "Guinny wheat"--"Turkie wheat" one traveller called it--their most unfailing food-supply. Our first native poet wrote, in 1675, of what he called early days: "The dainty Indian maize, Was eat with clamp-shells out of wooden trays." Its abundance and adaptability did much to change the nature of their diet as well as to save them from starvation. The colonists learned from the Indians how to plant, nourish, harvest, grind, and cook it in many Indian ways, and in each way it formed a palatable food. The Indian pudding which they ate so constantly was made in Indian fashion and boiled in a bag. To the mush of Indian meal they gave the English name of hasty-pudding. Many of the foods made from maize retained the names given in the aboriginal tongues, such as hominy, suppawn, pone, samp, succotash; and doubtless the manner of cooking is wholly Indian. Hoe-cakes and ash-cakes were made by the squaws long before the landing of the Pilgrims. Roasting ears of green corn were made the foundation of a solemn Indian feast and also of a planters' frolic. It is curious to read Winthrop's careful explanation, that when corn is parched it turns entirely inside out, and is "white and floury within;" and to think that there ever was a time when pop-corn was a novelty to white children in New England.