If you need these ask your librarain to help you find a copy.] "In 1621 Edward Winslow reported to a friend back in England concerning the Plymouth settlement that "our Bay is full of Lobsters all the Summer." In Salem a few years later, Francis Higginson observed that "the least Boy in the Plantation may both catch and eat what he will of" lobters.
After being simmered in a brine of water and Bay salt in a fish kettle, lobsters could either be eaten immediately, or kept as long as a quarter of a year, wrapped in brine-soaked rags and buried deep in sand." (p.
55) ---Food and Drink in Britain: From the Stone Age to the 19th Century, C.
The were highly esteemed by the British, not so esteemed by American colonists.
This sea creature enjoyed a resurgence of demand in the 19th century which still holds true today. Its most noticeable external traits were its long hands and small feet' (Archestratus), its bent fingers (Epicharmus) and its dark color (Pliny).
People who lived near water (oceans, seas, lakes, rivers) naturally took advantage of the foods offered by these resources.