Every Day Life in the Massachusetts Bay Colony
PREFACE
A picture of some phases of life in the early days of the Massachusetts Bay Colony is presented in the following pages; lightly sketched, as much of the detail has become dim or has disappeared with the passage of years, it never having been placed on record even among the traditions. For why keep an exact record of doings with which every one is familiar? It follows that many of the every day happenings, the manners and customs of daily life – much of the intimate detail of existence in the Colony, in the seventeenth century, have been lost forever.
Few realize how modern are the furnishings and comforts of our present-day houses and how different was the home life of our ancestors. Chairs were unknown in ordinary English households until a generation or so before the sailing of the Mayflower. Hats were worn at meals and the use of table forks did not become general until the last of the 1600s. Food was placed in the mouth with the knife or the fingers. Washing the hands and face was not considered essential on rising from bed in the morning and few of the laboring classes in any country in Europe washed their faces every day.
This is a collection of source materials, somewhat digested, rather than a comprehensive, well-balanced narrative of daily life in the Colony – an impossible task at this late day. Moreover, the exact limitations of the Colonial Period have not been observed too closely as it has seemed desirable to include some material from newspapers and other later sources.
CHAPTER I
The Voyage To Massachusetts
"Before you come," wrote Rev. Francis Higginson, the first minister at Salem, "be careful to be strongly instructed what things are fittest to bring with you for your more comfortable passage at sea, as also for your husbandry occasions when you come to the land. For when you are once parted with England you shall meete neither markets nor fayres to buy what you want. Therefore be sure to furnish yourselves with things fitting to be had before you come: as meale for bread, malt for drinke, woolen and linnen cloath, and leather for shoes, and all manner of carpenters tools, and a great deale of iron and steele to make nails, and locks for houses, and furniture for ploughs and carts, and glasse for windows, and many other things which were better for you to think of there than to want them here."1 Elsewhere the good pastor set down "A catalogue of such needfull things as every Planter doth or ought to provide to go to New England" in which he enumerated the necessary victuals per person for the first year, viz.:
"8 Bushels of meale, 2 Bushels of pease, 2 Bushels of Otemeale, 1 Gallon of Aquavitae, 1 Gallon of Oyle, 2 Gallons of Vinegar, 1 Firkin of Butter; also Cheese, Bacon, Sugar, Pepper, Cloves, Mace, Cinnamon, Nutmegs and Fruit."
The household implements listed were: "1 Iron pot, 1 Kettel, 1 Frying pan, 1 Gridiron, 2 Skellets, 1 Spit, Wooden Platters, Dishes, Spoons and Trenchers."
Mr. Higginson listed in detail the food supplies required per person for a year, including a good variety of spices; and also the clothing for a man, which included a Monmouth cap, a suit of canvas, a suit of freize, a suit of cloth, four pairs of shoes, three shirts and three falling bands, a pair of blankets, a coarse rug and seven ells of canvas with which to make a bed and bolster. The settler must also bring with him a complete armor, with a long piece, sword, bandoleer and ammunition, tools for cultivating the soil and for working wood, and also household implements – a limited equipment, comparable with the kit packed by the scout or mining prospector of more recent times.
On looking backward over the span of three centuries, Time lends an enchantment to these Puritan forefathers of present-day Massachusetts. Worshiping descendants have placed halos about their heads and the hardships of life during the early years have been magnified to the extent that these independent-minded Englishmen have become types of suffering fortitude – martyrs to the noble cause of free religion and self-government. That is a long tale, however, carrying with it many qualifications, and cannot be enlarged upon here. In what follows, it should always be borne in mind that aside from the Dutch at New Amsterdam and the small colony of Swedes on the Delaware, it was English stock that settled the American colonies and that these men and women brought with them a background of generations of English life. Their standards of living, manner of working their trades and natural aptitude for barter and commerce were all modeled upon English life and customs. It was only natural that this should be so. The ships crossed the Atlantic at comparatively frequent intervals and their holds came filled with all kinds of necessities and luxuries required by English standards of living – foodstuffs, fabrics and implements which the shops of London, Plymouth or Bristol could supply and which could not be produced by the American settlements. To obtain these refinements of life the colonists required only money or merchandise. Lumber, raw or manufactured, salted fish, beaver and peltry, plantation-built vessels and other products of the colonies, could be easily converted into the comforts of English life for sale in the shops across the Atlantic.
The Rev. Francis Higginson came over in the Talbot, a ship of three hundred tons burden, which was armed with nineteen guns and carried a crew of thirty men. She brought over one hundred passengers. Sailing with her was the ship George of three hundred tons, in which came fifty-two passengers and a stock of cattle, twelve mares, thirty cows and some goats. From the original records of the Massachusetts Bay Company in New England we learn what food supplies were shipped on board the Talbot for the American voyage. The amount was supposed to be sufficient for one hundred and thirty-five men for three months. As a matter of fact, the voyage from Gravesend to the anchorage in Salem harbor occupied sixty-eight days.
The ship carried 22 hogsheads of salted beef, 12,000 of bread (biscuits), 40 bushels of peas, 20 barrels of oatmeal, 450 pounds of salt fish, 10 firkins of butter and 1,200 pounds of cheese. To wash down this food they took on board 6 tons of water, 45 tons of beer, 20 gallons of brandy, 20 gallons of Spanish wine (Malaga and Canary), 2 tierces of beer vinegar and 20 gallons of olive oil.2 During the voyage two died of smallpox, including a blasphemous seaman. A child died of consumption and a dog fell overboard and could not be recovered. The rest came through and reached Salem harbor in a good state of health.
The Massachusetts Bay Company seems to have maintained a "company store," in the modern phrase, at which the colonists might obtain clothing, fabrics, foodstuffs and supplies of all sorts. When Governor Endecott came over in 1628, the Company sent extra clothing sufficient for one hundred men including three hundred suits of clothes, four hundred shirts and four hundred pairs of shoes. Two hundred of the suits of clothes consisted of doublet and hose made up of leather, lined with oiled skin leather, and fastened with hooks and eyes. The other suits were made up of Hampshire kerseys, the doublets lined with linen and the hose with skins. There were a hundred waistcoats of green cotton bound about with red tape, a hundred Monmouth caps, at two shillings each, five hundred red knit caps, milled, at five pence each, and one hundred black hats, lined in the brows with leather. This store supplied the natural wear and tear of headgear among the hundred men. The stock contained four hundred pairs of knit stockings, ten dozen pairs of Norwich garters, three hundred plain falling bands, two hundred handkerchiefs and a stock of sheer linen with which to made up other handkerchiefs. Scotch ticking was supplied for beds and bolsters, with wool to put therein. The blankets were of Welsh cotton and fifty rugs were sent over to place over the blankets, while mats were supplied "to lye vnder 50 bedds aboard shippe."3
During the ten years that followed the settlement of the Massachusetts Bay, a continuous flow of emigration from England crossed the Atlantic in all kinds of available sailing craft.4 The passage usually cost £5 per person and this included provisions provided by the ship such as "salt Beefe, Porke, salt Fish, Butter, Cheese, Pease, Pottage, Water-grewell, and such kinde of Victualls, with good Biskets, and sixe-shilling Beere; yet it will be necessary to carry some comfortable refreshing of fresh victuall. As first, for such as have ability, some Conserves, and good Clarret Wine to burne at Sea; Or you may have it by some of your Vintners or Wine-Coopers burned here, & put into Vessels, which will keepe much better than other burnt Wine, it is a very comfortable thing for the stomacke; or such as are Sea-sicke: Sallat-oyle