The pioneers were
not lacking for meat or fish. Our area abounded in wild life. At
first vegetables had to be grown.
Tables were well supplied Beavers tails, wild ducks, turkeys, partridges, quails, bear-steaks, venison, whitefish, hulled corn, succotash, baked French pears. (Farmer p 338) However for the first few years all cooking was done outside. The first settlers had few utensils. Fires had to be lighted without matcher or lighters and kept going around the clock.
Fences had to be
erected and crops for animal food planted. Later domesticated animals
were brought in.
Silas states “The Gazette for July 25, 1817, announced that ‘during the proceeding two weeks 1,700 head of cattle were brought from