Note: I got many of these facts from my own head<g> (I read a lot) and from: <A HREF="http://www.plimoth.org/Library/Thanksgiving/thanksgi.htm">The Thanksgiving Tradition:</A> http://www.plimoth.org/Library/Thanksgiving/thanksgi.htm <A HREF="http://members.aol.com/calebj/mayflower.html">The Mayflower Web Pages</A> http://members.aol.com/calebj/mayflower.html More links at the bottom. LB The first Thanksgiving Day was nothing as we know it today. The woods were full of game; the sea was full of fish and shellfish. A 200 pound lobster was nothing to remark about. Plimouth Plantation recreated the menu from that day, taken from the writings of Governor Bradford, Edward Winslow and George Morton. Bradford and Winslow were there. > <A HREF="http://www.plimoth.org/Library/Thanksgiving/mroasts.htm">Goose, Roasted; </A><A HREF="http://www.plimoth.org/Library/thturk.htm">A Turkey, Boiled</A>*; <A HREF="http://www.plimoth.org/Library/Thanksgiving/fricase.htm">A Fricase of Coney**; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/pudding1.htm">A Pudding of Indian Corn Meal with dried Whortleberries; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/harvrecp.htm#cod">A Cod, Seethed; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/ducks.htm">A Brace of Ducks,Roasted; </A> <A HREF="http://www.plimoth.org/Library/pompion.htm">Pompion**, Stewed; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/venison.htm">A Haunch of Venison***, Roasted</A> with Mustard Sauce; <A HREF="http://www.plimoth.org/Library/Thanksgiving/pudding1.htm">A Savory Pudding of Hominy</A>; A Dish of Fruit and Holland Cheese. **I used to get kidded about the fact that "all New England food is boiled".<g > **Coney is a fish. Pompion is pumpkin. ***They had 5 deer to roast, brought by Massasoit and his men. > hey had no cookbooks and few recipes. There were only 4 surviving women > from Mayflower and they did all the cooking for over 140 people through a > three-day period (50 settlers; over 90 Indians brought by Massasoit alone, > The first national Thanksgiving Day was in 1777, declared so by the Continental Congress. We had them sporadically until 1863 when Abraham Lincoln made it a permanent holiday. It was not until Franklin Roosevelt (in 1939 and approved by Congress in 1941) signed it into law that it was set for the fourth Thursday in November. The turkey the pilgrims**** had would have been tough, stringy and would taste gamey. They would not have had stuffing/dressing. They did not have mashed potatoes and gravy. They did have carrots and any greens they could scrounge for in the woods and fields ****They were called Pilgrims because they made the pilgrimage from England to Leiden (Holland), back to England and then to America. Before that they were called "Separatists" because they broke away from the Church of England and were 'separate'. I hope you will all be with family and friends today. Especially now, cherish those you love and even those you don't. If you can't be with them, call them on the phone. Be thankful for what you do have rather than complaining about what you don't have. Do as our ancestors did and 'make do'. HAPPY THANKSGIVING EVERYONE. BE SAFE. (AND HELP WITH THE DISHES IF YOU DIDN'T DO THE COOKING!) LINDA BEE NOTE: The term Pilgrim was first used by William Bradford to describe the Leiden Separatists who were leaving Holland. The Mayflower's passengers were first described as the Pilgrim Fathers in 1799 <A HREF="http://www.plimoth.org/Library/Thanksgiving/juliana.htm">Juliana Smith's 1779 Thanksgiving</A> http://www.plimoth.org/Library/Thanksgiving/juliana.htm Juliana Smith's 1779 Thanksgiving > "This year it was Uncle Simeon's turn to have the dinner at his house, but > of course we all helped them as they help us when it is our turn, & there > is always enough for us to do. All the baking of pies & cakes was done at > our house & we had the big oven heated & filled twice each day for three > days before it was done, & everything was GOOD, though we did have to do > without some things that ought to be used. Neither Love nor [paper] Money > could buy Raisins, but our good red cherries dried without the pits, did > almost as well & happily Uncle Simeon still had some spices in store. The > Tables were set in the Dining Hall and even that big room had no space to > spare when we were all seated. The Servants had enough ado to get around > the Tables & serve us all without over-setting things. There were our two > grandmothers side by side. They are always handsome old ladies, but now, > many thought, they were handsomer than ever, & happy they were to look > around upon so many of their descendants. Uncle and Aunt Simeon presided at > one Table, & Father & Mother at the other. Besides us five boys & girls > there were two of the Gales & three Elmers, besides James Browne & Ephriam > Cowles. [Five of the last named seven were orphans taught and in all ways > provided for by Parson & Mrs. Smith] We had them at our table because they > could be best supervised there. Most of the students had gone to their own > homes, for the weeks, but Mr. Skiff and Mr. -- were too far away from their > homes. They sat at Uncle Simeon's table & so did Uncle Paul and his family, > five of them in all, & Cousins Phin & Poll. Then there were six of the > Livingston family next door. They had never seen a Thanksgiving Dinner > before, having been used to keep Christmas Day instead, as is the wont in > New York and Province. Then there were four Old Ladies who have no longer > Homes or Children of their own & so came to us. They were invited by my > Mother, but Uncle Aunt Simeon wished it so.""Of course we have no Roast > Beef. None of us have tasted Beef these three years back as it must all go > to the Army, & too little they get, poor fellows. But, Nayquittymaw's > Hunters were able to get us a fine red Deer, so that we had a good haunch > of Venisson on each Table. These were balanced by huge Chines of Roast Pork > at the other ends of the tables. Then there was on one a big Roast Turkey & > on the other a Goose, & two big Pigeon pasties. Then there was an abundance > of good vegetables of all sorts & one which I do not believe you have seen. > Uncle Simeon had imported the Seede from England just before the War began & > only this year was there enough for Table use. It is called Sellery & you > eat it without cooking. It is very good served with meats. Next year Uncle > Simeon says he will be able to raise enough to give us all some. It has to > be taken up roots & all & buried in the earth in the cellar through the > winter & only pulling up some when you want it to use.""Our Mince pies were > good although we had to use dried Cherries as I told you, & the meat was > shoulder of Venisson, instead of beef. The Pumpkin Pies, Apple Tarts & big > Indian Puddings lacked for nothing save appetite by the time we got round > to them.""Of course we had no Wine. Uncle Simeon has still a cask or two, > but it must be saved for the sick, & indeed, for those who are well, good > Cider is a sufficient substitute. There is no Plumb Pudding, but a boiled > Suet Pudding, stirred thick with dried Plumbs & Cherries, was called by the > old Name and answered to the purpose. All of the other spice had been used > in the mince pies, so for this pudding we used a jar of West India > preserved Ginger which chanced to be left of the last shipment which Uncle > Simeon had from there, we chopped up the Ginger small and stirred it > through with the Plumbs and the Cherries. It was extraordinary good. The > Day was bitter cold & when we got home from Meeting, which Father did not > keep over long by reason of the cold, we were glad eno' of the fire in > Uncle's Dining Hall, but by the time the dinner was one-half over those of > us who were on the fire side of one Table was forced to get up & carry our > plates with us around to the far side of the other Table, while those who > had sat there were as glad to bring their plates around to the fire side to > get warm. All but the Old Ladies who had a screen put behind their > chairs.""Uncle Simeon was in his best mood, and you know how good that is! > He kept both Tables in a roar of laughter with his droll stories of the > days when he was studying medicine in Edinborough, & afterwards he & Father > & Uncle Paul joined in singing Hymns & Ballads. You know how fine their > voices go together. Then we all sang a Hymn and afterwards my dear Father > led us in prayer, remembering all Absent Friends before the Throne of > Grace, & much I wished that my dear Betsey was here as one of us, as she > has been of yore.""We did not rise from the Table until it was quite dark, & > then when the dishes had been cleared away we all got round the fire as > close as we could, & cracked nuts & sang songs & told stories. At least > some told & others listened. You know nobody can exceed the two > Grandmothers at telling takes of all the things they have seen themselves, & > repeating those of the early years of New England, & even some in the Old > England, which they heard in their youth from their Elders. My Father says > it is a goodly custom to hand down all worth deeds & traditions from Father > to Son, as the Israelites were commanded to do about the Passover & as the > Indians here have always done, because the word that is spoken is > remembered longer than the one that is written." > > <A HREF="http://members.aol.com/calebj/mayflower.html">The Mayflower Web Pages</A> http://members.aol.com/calebj/mayflower.html Foods Available to the Pilgrims for their 1621 Thanksgiving FISH: cod, bass, herring, shad, bluefish, and lots of eel. SEAFOOD: clams, lobsters, mussels, and very small quantities of oysters BIRDS: wild turkey, goose, duck, crane, swan, partridge, and other miscellaneous waterfowl; they were also known to have occasionally eaten eagles (which "tasted like mutton" according to Winslow in 1623.) OTHER MEAT: venison (deer), possibly some salt pork or chicken. GRAIN: wheat flour, Indian corn and corn meal; barley (mainly for beer-making). FRUITS: raspberries, strawberries, grapes, plums, cherries, blueberries, gooseberries (these would have been dried, as none would have been in season). VEGETABLES: small quantity of peas, squashes (including pumpkins), beans NUTS: walnuts, chestnuts, acorns, hickory nuts, ground nuts HERBS and SEASONINGS: onions, leeks, strawberry leaves, currants, sorrel, yarrow, carvel, brooklime, liverwort, watercress, and flax; from England they brought seeds and probably planted radishes, lettuce, carrots, onions, and cabbage. Olive oil in small quantities may have been brought over, though the Pilgrims had to sell most of their oil and butter before sailing, in order to stay on budget. OTHER: maple syrup, honey; small quantities of butter, Holland cheese; and eggs. Some perhaps startling omissions from the authentic Thanksgiving menu Ham. (The Pilgrims most likely did not have pigs with them). Sweet Potatoes-Potatoes-Yams. (These had not yet been introduced to New England). Corn on the cob. (Indian corn was only good for making cornmeal, not eating on the cob). Popcorn. (Contrary to popular folklore, popcorn was not introduced at the 1621 Thanksgiving. Indian corn could only be half-popped, and this wouldn't have tasted very good.) Cranberry sauce. (Cranberries were available, but sugar was not.) Pumpkin Pie: (They probably made a pumpkin pudding of sorts, sweetened by honey or syrup, which would be like the filling of a pumpkin pie, but there would be no crust or whipped topping.) Things you might like to read: <A HREF="http://members.aol.com/calebj/bradford_journal.html">bradford_journal.html</A> - Excerpts from Governor Bradford's journal. http://members.aol.com/calebj/bradford_journal.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/mourt1.html">Mourt's Relation: A Journal of the Pilgrims at Plymouth, 1622, Part I</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/mourt1.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/goodnews0.html">Good Newes from New England, Introduction, 1624</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/goodnews0.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/biographies.html">The Plymouth Colony Archive Project, Biographies</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/biographies.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Domestic.html">Domestic Violence in Plymouth Colony</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/Domestic.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/wills.html">The Plymouth Colony Archive Project, Wills & Testaments</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/wills.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/probates.html">The Plymouth Colony Archive Project, Probate Inventories</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/probates.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Maysource.html">The Plymouth Colony Archive Project</A> - Information about Mayflower Passengers http://etext.lib.virginia.edu/users/deetz/Plymouth/Maysource.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Maydeaths.html">Mayflower Passenger Deaths, 1620-1621</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/Maydeaths.html <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/1677map.html">1677 Map of New-England</A> http://etext.lib.virginia.edu/users/deetz/Plymouth/1677map.html

I reaaly appreciate this letter more than you know. I wish I "craved" knowledge when I was in school !!! This took a while for you to compile, and you did a Great and Thoughtful job. I am going to run a copy for my 3 Grandsons. I wish I had your gift for memorization of facts. As my mom used to say, " it goes in two eyes, and out my "tush" !!!!" (paraphrasing of course !!) I do rejoice in this day, and I have tried over the years to make a conscience effort to offer quick thanks for even the smallest things. I DO NOT want to take anything for granted---EVER--- and now, especially after 9-11 and what I feel could be more terrors, I am more humbled each day, to not forget to give thanks. It could all be gone in a flash. Cece ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Thursday, November 22, 2001 9:49 AM Subject: [FOLKLORE FAMILY] HAPPY THANKSGIVING > Note: I got many of these facts from my own head<g> (I read a lot) and from: > > <A HREF="http://www.plimoth.org/Library/Thanksgiving/thanksgi.htm">The Thanksgiving Tradition:</A> > http://www.plimoth.org/Library/Thanksgiving/thanksgi.htm > > <A HREF="http://members.aol.com/calebj/mayflower.html">The Mayflower Web Pages</A> > http://members.aol.com/calebj/mayflower.html > More links at the bottom. LB > > The first Thanksgiving Day was nothing as we know it today. The woods were > full of game; the sea was full of fish and shellfish. A 200 pound lobster > was nothing to remark about. Plimouth Plantation recreated the menu from > that day, taken from the writings of Governor Bradford, Edward Winslow and > George Morton. Bradford and Winslow were there. > > > <A HREF="http://www.plimoth.org/Library/Thanksgiving/mroasts.htm">Goose, Roasted; </A><A HREF="http://www.plimoth.org/Library/thturk.htm">A Turkey, Boiled</A>*; > <A HREF="http://www.plimoth.org/Library/Thanksgiving/fricase.htm">A Fricase of Coney**; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/pudding1.htm">A Pudding of Indian Corn Meal with dried > Whortleberries; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/harvrecp.htm#cod">A Cod, Seethed; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/ducks.htm">A Brace of Ducks,Roasted; </A> > <A HREF="http://www.plimoth.org/Library/pompion.htm">Pompion**, Stewed; </A><A HREF="http://www.plimoth.org/Library/Thanksgiving/venison.htm">A Haunch of Venison***, Roasted</A> with Mustard Sauce; <A HREF="http://www.plimoth.org/Library/Thanksgiving/pudding1.htm">A > Savory Pudding of Hominy</A>; A Dish of Fruit and Holland Cheese. > > **I used to get kidded about the fact that "all New England food is boiled".<g > > > **Coney is a fish. Pompion is pumpkin. > ***They had 5 deer to roast, brought by Massasoit and his men. > > > hey had no cookbooks and few recipes. There were only 4 surviving women > > from Mayflower and they did all the cooking for over 140 people through a > > three-day period (50 settlers; over 90 Indians brought by Massasoit alone, > > > > The first national Thanksgiving Day was in 1777, declared so by the > Continental Congress. We had them sporadically until 1863 when Abraham > Lincoln made it a permanent holiday. It was not until Franklin Roosevelt (in > 1939 and approved by Congress in 1941) signed it into law that it was set for > the fourth Thursday in November. > > The turkey the pilgrims**** had would have been tough, stringy and would > taste gamey. They would not have had stuffing/dressing. They did not have > mashed potatoes and gravy. They did have carrots and any greens they could > scrounge for in the woods and fields > > ****They were called Pilgrims because they made the pilgrimage from England > to Leiden (Holland), back to England and then to America. Before that they > were called "Separatists" because they broke away from the Church of England > and were 'separate'. > > I hope you will all be with family and friends today. Especially now, > cherish those you love and even those you don't. If you can't be with them, > call them on the phone. Be thankful for what you do have rather than > complaining about what you don't have. Do as our ancestors did and 'make > do'. > > HAPPY THANKSGIVING EVERYONE. BE SAFE. (AND HELP WITH THE DISHES IF YOU > DIDN'T DO THE COOKING!) > > LINDA BEE > > NOTE: The term Pilgrim was first used by William Bradford to describe the > Leiden Separatists who were leaving Holland. The Mayflower's passengers were > first described as the Pilgrim Fathers in 1799 > > <A HREF="http://www.plimoth.org/Library/Thanksgiving/juliana.htm">Juliana Smith's 1779 Thanksgiving</A> > http://www.plimoth.org/Library/Thanksgiving/juliana.htm > > Juliana Smith's 1779 Thanksgiving > > > "This year it was Uncle Simeon's turn to have the dinner at his house, but > > of course we all helped them as they help us when it is our turn, & there > > is always enough for us to do. All the baking of pies & cakes was done at > > our house & we had the big oven heated & filled twice each day for three > > days before it was done, & everything was GOOD, though we did have to do > > without some things that ought to be used. Neither Love nor [paper] Money > > could buy Raisins, but our good red cherries dried without the pits, did > > almost as well & happily Uncle Simeon still had some spices in store. The > > Tables were set in the Dining Hall and even that big room had no space to > > spare when we were all seated. The Servants had enough ado to get around > > the Tables & serve us all without over-setting things. There were our two > > grandmothers side by side. They are always handsome old ladies, but now, > > many thought, they were handsomer than ever, & happy they were to look > > around upon so many of their descendants. Uncle and Aunt Simeon presided at > > one Table, & Father & Mother at the other. Besides us five boys & girls > > there were two of the Gales & three Elmers, besides James Browne & Ephriam > > Cowles. [Five of the last named seven were orphans taught and in all ways > > provided for by Parson & Mrs. Smith] We had them at our table because they > > could be best supervised there. Most of the students had gone to their own > > homes, for the weeks, but Mr. Skiff and Mr. -- were too far away from their > > homes. They sat at Uncle Simeon's table & so did Uncle Paul and his family, > > five of them in all, & Cousins Phin & Poll. Then there were six of the > > Livingston family next door. They had never seen a Thanksgiving Dinner > > before, having been used to keep Christmas Day instead, as is the wont in > > New York and Province. Then there were four Old Ladies who have no longer > > Homes or Children of their own & so came to us. They were invited by my > > Mother, but Uncle Aunt Simeon wished it so.""Of course we have no Roast > > Beef. None of us have tasted Beef these three years back as it must all go > > to the Army, & too little they get, poor fellows. But, Nayquittymaw's > > Hunters were able to get us a fine red Deer, so that we had a good haunch > > of Venisson on each Table. These were balanced by huge Chines of Roast Pork > > at the other ends of the tables. Then there was on one a big Roast Turkey & > > on the other a Goose, & two big Pigeon pasties. Then there was an abundance > > of good vegetables of all sorts & one which I do not believe you have seen. > > Uncle Simeon had imported the Seede from England just before the War began & > > only this year was there enough for Table use. It is called Sellery & you > > eat it without cooking. It is very good served with meats. Next year Uncle > > Simeon says he will be able to raise enough to give us all some. It has to > > be taken up roots & all & buried in the earth in the cellar through the > > winter & only pulling up some when you want it to use.""Our Mince pies were > > good although we had to use dried Cherries as I told you, & the meat was > > shoulder of Venisson, instead of beef. The Pumpkin Pies, Apple Tarts & big > > Indian Puddings lacked for nothing save appetite by the time we got round > > to them.""Of course we had no Wine. Uncle Simeon has still a cask or two, > > but it must be saved for the sick, & indeed, for those who are well, good > > Cider is a sufficient substitute. There is no Plumb Pudding, but a boiled > > Suet Pudding, stirred thick with dried Plumbs & Cherries, was called by the > > old Name and answered to the purpose. All of the other spice had been used > > in the mince pies, so for this pudding we used a jar of West India > > preserved Ginger which chanced to be left of the last shipment which Uncle > > Simeon had from there, we chopped up the Ginger small and stirred it > > through with the Plumbs and the Cherries. It was extraordinary good. The > > Day was bitter cold & when we got home from Meeting, which Father did not > > keep over long by reason of the cold, we were glad eno' of the fire in > > Uncle's Dining Hall, but by the time the dinner was one-half over those of > > us who were on the fire side of one Table was forced to get up & carry our > > plates with us around to the far side of the other Table, while those who > > had sat there were as glad to bring their plates around to the fire side to > > get warm. All but the Old Ladies who had a screen put behind their > > chairs.""Uncle Simeon was in his best mood, and you know how good that is! > > He kept both Tables in a roar of laughter with his droll stories of the > > days when he was studying medicine in Edinborough, & afterwards he & Father > > & Uncle Paul joined in singing Hymns & Ballads. You know how fine their > > voices go together. Then we all sang a Hymn and afterwards my dear Father > > led us in prayer, remembering all Absent Friends before the Throne of > > Grace, & much I wished that my dear Betsey was here as one of us, as she > > has been of yore.""We did not rise from the Table until it was quite dark, & > > then when the dishes had been cleared away we all got round the fire as > > close as we could, & cracked nuts & sang songs & told stories. At least > > some told & others listened. You know nobody can exceed the two > > Grandmothers at telling takes of all the things they have seen themselves, & > > repeating those of the early years of New England, & even some in the Old > > England, which they heard in their youth from their Elders. My Father says > > it is a goodly custom to hand down all worth deeds & traditions from Father > > to Son, as the Israelites were commanded to do about the Passover & as the > > Indians here have always done, because the word that is spoken is > > remembered longer than the one that is written." > > > > <A HREF="http://members.aol.com/calebj/mayflower.html">The Mayflower Web Pages</A> > http://members.aol.com/calebj/mayflower.html > > Foods Available to the Pilgrims for their 1621 Thanksgiving > > FISH: cod, bass, herring, shad, bluefish, and lots of eel. SEAFOOD: clams, > lobsters, mussels, and very small quantities of oysters BIRDS: wild turkey, > goose, duck, crane, swan, partridge, and other miscellaneous waterfowl; they > were also known to have occasionally eaten eagles (which "tasted like mutton" > according to Winslow in 1623.) OTHER MEAT: venison (deer), possibly some > salt pork or chicken. GRAIN: wheat flour, Indian corn and corn meal; barley > (mainly for beer-making). FRUITS: raspberries, strawberries, grapes, plums, > cherries, blueberries, gooseberries (these would have been dried, as none > would have been in season). VEGETABLES: small quantity of peas, squashes > (including pumpkins), beans NUTS: walnuts, chestnuts, acorns, hickory nuts, > ground nuts HERBS and SEASONINGS: onions, leeks, strawberry leaves, currants, > sorrel, yarrow, carvel, brooklime, liverwort, watercress, and flax; from > England they brought seeds and probably planted radishes, lettuce, carrots, > onions, and cabbage. Olive oil in small quantities may have been brought > over, though the Pilgrims had to sell most of their oil and butter before > sailing, in order to stay on budget. OTHER: maple syrup, honey; small > quantities of butter, Holland cheese; and eggs. > > Some perhaps startling omissions from the authentic Thanksgiving menu > > Ham. (The Pilgrims most likely did not have pigs with them). Sweet > Potatoes-Potatoes-Yams. (These had not yet been introduced to New England). > Corn on the cob. (Indian corn was only good for making cornmeal, not eating > on the cob). Popcorn. (Contrary to popular folklore, popcorn was not > introduced at the 1621 Thanksgiving. Indian corn could only be half-popped, > and this wouldn't have tasted very good.) Cranberry sauce. (Cranberries were > available, but sugar was not.) Pumpkin Pie: (They probably made a pumpkin > pudding of sorts, sweetened by honey or syrup, which would be like the > filling of a pumpkin pie, but there would be no crust or whipped topping.) > > > Things you might like to read: > <A HREF="http://members.aol.com/calebj/bradford_journal.html">bradford_journal. html</A> - Excerpts from Governor Bradford's journal. > http://members.aol.com/calebj/bradford_journal.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/mourt1.html">Mourt' s Relation: A Journal of the Pilgrims at Plymouth, 1622, Part I</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/mourt1.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/goodnews0.html">Goo d Newes from New England, Introduction, 1624</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/goodnews0.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/biographies.html">T he Plymouth Colony Archive Project, Biographies</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/biographies.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Domestic.html">Dome stic Violence in Plymouth Colony</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/Domestic.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/wills.html">The Plymouth Colony Archive Project, Wills & Testaments</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/wills.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/probates.html">The Plymouth Colony Archive Project, Probate Inventories</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/probates.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Maysource.html">The Plymouth Colony Archive Project</A> - Information about Mayflower Passengers > http://etext.lib.virginia.edu/users/deetz/Plymouth/Maysource.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/Maydeaths.html">May flower Passenger Deaths, 1620-1621</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/Maydeaths.html > > <A HREF="http://etext.lib.virginia.edu/users/deetz/Plymouth/1677map.html">1677 Map of New-England</A> > http://etext.lib.virginia.edu/users/deetz/Plymouth/1677map.html > > > > > > > > > ==== FOLKLORE Mailing List ==== > To Subscribe or Unsubscribe: > send email to [email protected] for List or > [email protected] for Digest. > Leave the Subject line blank, and in the message write only "subscribe" > or "unsubscribe" without quotation marks. > > >