Smoked herring (in boxes). 
Meats, including,—­
     Beef, salt, or “corned” (in barrels). 
          Dry-salted (in barrels). 
          Smoked (in sacks). 
          Dried neats’-tongues (in boxes). 
     Pork, bacon, smoked (in sacks or boxes). 
          Salt ["corned”] (in barrels). 
          Hams and shoulders, smoked (in canvas sacks or hogsheads). 
Salt (in bags and barrels). 
Vegetables, including,—­
     Beans (in bags and barrels). 
     Cabbages (in sacks and barrels). 
     Onions (in sacks). 
     Turnips (in sacks). 
     Parsnips (in sacks). 
     Pease (in barrels), and
Vinegar (in hogsheads), while,—­
Beer (in casks), brandy, “aqua vitae” (in pipes), and gin ["Hollands,”
     “strong waters,” or “schnapps”] (in pipes) were no small or
     unimportant part, from any point of view, of the provision supply.

Winslow, in his letter to George Morton advising him as to his preparations for the voyage over, says:  “Be careful to have a very good bread-room to keep your biscuit in.”  This was to keep them from dampness.  Winthrop gives us the memorandum of his order for the ship-bread for his voyage in 1630.  He says:  “Agreed with Keene of Southwark, baker, for 20,000 of Biscuit, 15,000 of brown, and 5,000 of white.”  Captain Beecher minutes:  “10 M. of bread for the ship ARBELLA.”  Beecher’s memorandum of “oatmeal” is “30 bushels.”  Winslow mentions “oatmeal,” and Winthrop notes among the provisions bought by Captain William Pierce, “4 hhds. of oatmeal.”  Rye meal was usually meant by the term “meal,” and Window in his letter to George Morton advises him:  “Let your meal be so hard-trod in your casks that you shall need an adz or hatchet to work it out with;” and also to “be careful to come by [be able to get at] some of your meal to spend [use] by the way.”  Notwithstanding that Bradford’ speaks of their “selling away” some “60 firkins of butter,” to clear port charges at Southampton, and the leaders, in their letter to the Adventurers from that port (August 3), speak of themselves, when leaving Southampton in August, 1620, as “scarce having any butter,” there seems to have been some left to give as a present to Quadrequina, Massasoit’s brother, the last of March following, which would indicate its good “keeping” qualities.  Wood, in his “New England’s Prospect” (ch. 2), says:  “Their butter and cheese were corrupted.”  Bradford mentions that their lunch on the exploration expedition of November 15, on Cape Cod, included “Hollands cheese,” which receives also other mention.  There is a single mention, in the literature of the day, of eggs preserved in salt, for use on shipboard.  “Haberdyne” (or dried salt cod) seems to have been a favorite and staple article of diet aboard ship.  Captain Beecher minutes “600 haberdyne for the ship ARBELLA.”  Wood says:  “Their fish was rotten.”  Smoked “red-herring” were familiar food to all the may-Flower company.  No house or