The early dining-table was a board placed on trestles, which was called a table-board. As boards were quite scarce, often these table-boards were made from boxes and chests which came from England containing goods. It was not long, however till there were tables of different kinds. One kind, called a drawing-table, had leaves so that it could be extended, a kind of extension-table. Another kind had flaps at either end which could be turned down on hinges or held up by means of brackets. There was another kind in which by the use of hinges the top could be fixed for a table or turned about to form the back of a chair. Usually a long, narrow bench, without a back, was used with the table-board instead of stools or chairs, and the children did not always get to use this bench as they often had to stand behind the older people while eating. As the table was called a table-board so the table-cloth was called a board-cloth. Although the table-cloth might have been coarse it was bleached out as white as any at present and later there were quite a variety imported from the old country. Napkins were in plenty, as many or more were in use as at present. The principal article on the table was the trencher, which ordinarily was a block of wood about a foot square and three or four inches thick and hollowed out in the middle into a sort of bowl. Into this the food was placed--porridge, meat, vegetables, etc.--and two people ate from one trencher, or there was a trencher for each person if the family were quite extravagant in their ways. The next important article was the salt-cellar, which was set in the center of the table and quality folks were seated "above the salt," that is, toward the end where sat the host and hostess. The abundance of napkins may be accounted for by the fact that forks were not known to the early colonists. Spoons were in general use and took the place of forks, as most of the food was prepared for the use of the spoon. Porringers, little shallow dishes with handles, were in great use and especially by the children, and there was a kind, often without a handle, called a posnet. The cooking of the early times was done in fireplaces. There were various kinds of utensils for cooking, as pots, kettles, gridirons, skillets, toasting-forks, frying-pans, and the like. A very important utensil was the Dutch oven, with which was used a long-handled shovel, the peel or slice, for placing the food to be cooked well within the oven. One important function of cooking was the proper roasting of meats. At the first the roast was suspended from a string over the fire, the string being given an occasional twist, usually the task of a child. Then there was invented a metal suspensory machine, which had clockwork to turn the roast regularly. Also the turnspit dog was introduced into the colonies, this dog being trained to work in a revolving cylinder and thus keep the roast turning before the fire.