Wood said that _sukquttahhash_ was "seethed like beanes." Roger Williams said that "_nassaump_, which the English call Samp, is Indian corne beaten & boil'd and eaten hot or cold with milke or butter and is a diet exceeding wholesome for English bodies." _Nocake_, or _nokick_, Wood, in his "New England Prospects," thus defines: "Indian corn parched in the hot ashes, the ashes being sifted from it, it is afterward beaten to powder and put into a long leatherne bag trussed at their back like a knapsacke, out of which they take thrice three spoonsfulls a day." It was held to be wonderfully sustaining food in most condensed form. It was carried in a pouch, on long journeys, and mixed before eating with snow in winter and water in summer. Jonne-cake, or journey-cake, was also made from maize. For years the colonists pounded the corn in stone mortars, as did the Indians; then in wooden mortars with pestles. Then rude hand-mills were made--"quernes"--with upright shafts fixed immovably at the upper end, and fastened at the lower end near the outside edge of a flat, circular stone, which was made to revolve in a mortar. By turning the shaft with one hand, the corn could be supplied to the grinding-stone with the other. These hand-mills are sometimes still found in use as "samp-mills." Wind-mills and water-mills followed naturally in the train of the hand-mills. Wheat but little availed for food in early days, being frequently blighted. Oats were raised in considerable quantity, a pill-corn or peel-corn or sil-pee variety. Josselyn, writing in 1671, gives a New England dish, which he says is as good as whitpot, made of oatmeal, sugar, spice, and a "pottle of milk;" a pottle was two quarts. At a somewhat later date the New Hampshire settlers had a popular oatmeal porridge, in which the oatmeal was sifted, left in water, and allowed to sour, then boiled to a jelly, and was called "sowens." It is still eaten in Northumberland. By the strict laws made to govern bakers and the number of bake-shops that were licensed, and the sharp punishments for baking short weight, etc., it seems plain that New England housewives did little home baking in early days. The bread was doubtless of many kinds, as in England--simnels, cracknels, jannacks, cheat loaves, cocket-bread, wastel-bread, manchet, and buns. Pure wheaten loaves were not largely used as food--bread from corn meal dried quickly; hence rye meal was mixed with the corn, and "rye 'n' Injun" bread was everywhere eaten. To the other bountiful companion food of corn, pumpkins, the colonists never turned very readily. Pompions they called them in "the times wherein old Pompion was a saint." Johnson, in his "Wonder-Working Providence," reproved them for making a jest of pumpkins, since they were so good and unfailing a food--"a fruit which the Lord fed his people with till corn and cattle increased." "We have pumpkins at morning and pumpkins at noon, If it were not for pumpkins we should be undone."