Québec Ancêtre - Did you know?
Bread was made from both wheat and rye flour, the product of the seigneurial mills. Corn cakes were baked in Indian fashion from ground maize. Fat salted pork was a staple during the winter, and nearly every habitant laid away each autumn a smoked supply of eels from the river. Game of all sorts he could get with little trouble at any time, wild ducks, geese, and partridges. Following the Indian custom, venison was smoked and hung on the kitchen beams, where it kept for months until needed. Salted or smoked fish had also to be provided for family use, since the usages of the Church required that meat should not be used upon numerous fast-days.
Daily Life in New France (www.chroniclesofamerica.com/ french/ daily_life_in_new_france.htm)
Bread was made from both wheat and rye flour, the product of the seigneurial mills. Corn cakes were baked in Indian fashion from ground maize. Fat salted pork was a staple during the winter, and nearly every habitant laid away each autumn a smoked supply of eels from the river. Game of all sorts he could get with little trouble at any time, wild ducks, geese, and partridges. Following the Indian custom, venison was smoked and hung on the kitchen beams, where it kept for months until needed. Salted or smoked fish had also to be provided for family use, since the usages of the Church required that meat should not be used upon numerous fast-days.
Daily Life in New France (www.chroniclesofamerica.com/ french/ daily_life_in_new_france.htm)
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