The Pilgrims also had an American pudding—which later, encased in a pastry crust, became the Thanksgiving dish pumpkin pie. In October 1621, lacking the wheat or rye flour to make a pie crust, they probably cooked pumpkins as a side dish. Josselyn described this “ancient New-England standing dish ... the housewives manner is to slice them when ripe, and cut them into dice, and so fill a pot with them of two or three gallons, and stew them upon a gentle fire a whole day, and as they sink, they fill again with fresh pompions, not putting any liquor to them; and when it is stew’d enough, it will look like bak’d apples; this they dish, putting butter to it, and a little vinegar (with some spice, and ginger, etc.) which makes it tart liken an apple, and so serve it up to be eaten with fish or flesh.” Cakes and ale ended the feast. The cakes were made of corn—roasted, pounded in homemade mortar and pestle, mixed into a paste with water, and fried on a griddle into thin, crisp “pan” cakes. Crumbly and dry, they complemented the strong, sweet ale that was drunk with them. Ale and hop-flavored beer were fermented from malted (germinated and roasted) barley at home. The alcohol content ranged from 4 to 8 per cent—the stronger was brought out for holidays like Harvest Home. The Pilgrims’ first ale and beer were brought over on the =Mayflower= and soon ran short. So precious were they that, when Bradford was sick and asked the sailors for a small can (quart) of beer, they replied that even if he “were their own father he should have none.” So water was drunk throughout the summer of 1621 but was considered an “enemy of health, cause of disease, consumer of natural vigour, and the bodies of men.” The “indifferent good barley” of August probably became October’s strong harvest beer. It would not last long, but they were fortunate to have it. The food at this first American Harvest Home was notable then, “not for variety of messes [dishes], but for solid sufficiency.” Like the Pilgrims themselves, it was rooted in the good earth and culture of yeoman England. And after the initial shock of transplantation both the people and their food grew strong in their new home. They recognized the significance of what had been done, and, venison pie in one hand and leather mug of ale in the other, each celebrated with gusto the achievement. It was the best of times.