MASTER JOHNSON'S DEATH
It was shortly after coming to this town of Boston that we heard of the death of Master Johnson, Lady Arabella's husband. A friendly man was he, ever ready with a kindly word for us children, and we would have mourned his loss much more, but for knowing that it pleased him right well to go out of this world of sorrow, that he might join his wife in God's country.
Susan and I had hoped we should hear of no more deaths among those we cared for, after having come into this last place of abode, and the news of Master Johnson's taking away caused her superstitious fears to break out anew; but I reminded her that we were in God's keeping, whatsoever might befall, and that for us to look forward into the morrow, searching for evil, was the same as an injustice to our Maker, who would do toward us whatsoever seemed good in His sight.
As I look back now upon the time when our town of Boston first came into being, I can understand how well it is for us that we may not read the future. Had we at that time, when the winter was coming on, known how much of sorrow and of suffering was in store for us, before the earth would be freed from its bonds of ice, then I believe of a verity we must have given up in despair.
However, it is not for me to look ahead even in this poor attempt at setting down what we did in the new land. Rather let me go back to our home life, and tell somewhat concerning the odd dishes which were frequently set on our table.
MANY NEW KINDS OF FOOD
There is little need for me to say that we had lobsters in abundance, and of such enormous size that one was put to it to lift them. I have heard it said that twenty-pound weight was not unusual, and whosoever might could catch, in traps made for the purpose, all the lobsters he would.
As for other fish, I can not set down on one page of this paper, the many kinds with which the housewife might provide herself for a trifling sum of money. We often had eels roasted, fried, or boiled, because of father's being very fond of them, and mother sometimes stuffed them with nutmegs and cloves, making a dish which was not to my liking, for it was hot to the tongue.
Some of the good wives in Salem had shown my mother how to prepare nassaump, which those who first came to Salem learned from the Indians how to make: It is nothing but corn beaten into small pieces, and boiled until soft, after which it is eaten hot, or cold, with milk or butter.