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Updated: April 30, 2025
"Yokhegg" is probably "yeokheag," a name for Indian corn, parched and pounded into meal, a name by which it was known for many years in Eastern Connecticut. Sewall was a very valiant trencher-man. He records with much zest going down the Bay to an island, or riding to Roxbury for an outing and dinner, and coming home in "brave moonshine."
He speaks of "boil'd Pork, boil'd Pigeons, boil'd Bacon and boil'd Venison; rost Beef, rost Lamb, rost Fowls, rost Turkey, pork and beans;" "Frigusee of Fowls," "Joll of Salmon," "Oysters, Fish and Oyl, conners, Legg of Pork, hogs Cheek and souett; pasty, bread and butter; Minc'd Pye, Aplepy, tarts, gingerbread, sugar'd almonds, glaz'd almonds;" honey, curds and cream, sage cheese, green pease, barley, "Yokhegg in milk, chockolett, figgs," oranges, shattucks, apples, quinces, strawberries, cherries, and raspberries; a very fair list of viands.
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