In the absence of cooking facilities, it became necessary in that day to rely chiefly upon such articles of food as did not require to be prepared by heat, such as biscuit (hard bread), butter, cheese ("Holland cheese" was a chief staple with the Pilgrims), "haberdyne" (or dried salt codfish), smoked herring, smoked ("cured ") ham and bacon, "dried neat's tongues," preserved and "potted" meats (a very limited list in that day), fruits, etc. Mush, oatmeal, pease-puddings, pickled eggs, sausage meats, salt beef and pork, bacon, "spiced beef," such few vegetables as they had (chiefly cabbages, turnips, and onions,--there were no potatoes in that day), etc., could be cooked in quantity, when the weather permitted, and would then be eaten cold. Except as dried or preserved fruits, vegetables (notably onions), limes, lemon juice, and the free use of vinegar feebly counteracted, their food was distinctively stimulant of scorbutic and tuberculosis disease, which constant exposure to cold and wet and the overcrowded state of the ship could but increase and aggravate. Bradford narrates of one of the crew of the MAY-FLOWER when in Plymouth harbor, as suggestive of the wretched conditions prevalent in the ship, that one of his shipmates, under an agreement to care for him, "got him a little spice and made him a mess of beef, once or twice," and then deserted him. Josselyn, in his "Two Voyages to New England," gives as the result of the experience and observations had in his voyages, but a few years later, much that is interesting and of exceptional value as to the food and equipment of passengers to, and colonists in, this part of America. It has especial interest, perhaps, for the author and his readers, in the fact that Josselyn's statements were not known until after the data given in these pages had been independently worked out from various sources, and came therefore as a gratifying confirmation of the conclusions already reached. Josselyn says as to food, as follows:--"The common proportion of victuals for the sea to a mess (being 4 men) is as followeth:-- "2 pieces of Beef of 3 lb. 1/4 apiece. Pork seems to have been inadvertently omitted. "Four pounds of Bread [ship-bread]. "One pint & 1/2 of Pease. "Four Gallons of Bear [Beer], with mustard and vinegar for 3 flesh days in the week." "For four fish days to each mess per day:-- "Two pieces of Codd or Haberdine, making 3 pieces of a fish, i.e. a dried salt cod being divided into three pieces, 2 of those pieces were to be a day's ration for 4 men. "Four pounds of Bread. "Three-quarters of a pound of cheese. "Bear as before." "Oatmeal per day for 50 men 1 Gallon [dry], and so proportionable for more or fewer." "Thus you see the ship's provision is Beefe and Porke, Fish, Butter, Cheese, Pease, Pottage, Water-Gruel, Bisket, and six shilling Bear." "For private fresh provision you may carry with you (in case you or any of yours should be sick at sea):--