standing.

The first windmill erected in America was one built and set up by
Governor Yeardley in Virginia in 1621. By 1649 there were five
water-mills, four windmills, and a great number of horse and hand mills
in Virginia. Millers had one-sixth of the meal they ground for toll.

Suppawn was another favorite of the settlers, and was an Indian dish
made from Indian corn; it was a thick corn-meal and milk porridge. It
was soon seen on every Dutch table, for the Dutch were very fond of all
foods made from all kinds of grain; and it is spoken of by all
travellers in early New York, and in the Southern colonies.

Samp and samp porridge were soon abundant dishes. Samp is Indian corn
pounded to a coarsely ground powder. Roger Williams wrote of it:--

"Nawsamp is a kind of meal pottage unparched. From this the English
call their samp, which is the Indian corn beaten and boiled and
eaten hot or cold with milk and butter, and is a diet exceedingly
wholesome for English bodies."

The Swedish scientist, Professor Kalm, told that the Indians gave him
"fresh maize-bread, baked in an oblong shape, mixed with dried
huckleberries, which lay as close in it as raisins in a plum pudding."

Roger Williams said that sukquttahhash was "corn seethed like beans."
Our word "succotash" we now apply to corn cooked with beans. Pones were
the red men's appones.

The love of the Indians for "roasting ears" was quickly shared by the
white man. In Virginia a series of plantings of corn were made from the
first of April to the last of June, to afford a three months' succession
of roasting ears.

The traveller, Strachey, writing of the Indians in 1618, said: "They
lap their corn in rowles within the leaves of the come and so boyle yt
for a dayntie." This method of cooking we have also retained to the
present day.

It seemed to me very curious to read in Governor Winthrop's journal,
written in Boston about 1630, that when corn was "parched," as he called
it, it turned inside out and was "white and floury within"; and to think
that then little English children were at that time learning what
pop-corn was, and how it looked when it was parched, or popped.

Hasty pudding had been made in England of wheat-flour or oatmeal and
milk, and the name was given to boiled puddings of corn-meal and water.
It was not a very suitable name, for corn-meal should never be cooked
hastily, but requires long boiling or baking. The hard Indian