File:History of Robert Chaffin and his descendants, and of the other Chaffins in America (1913) (14740811336).jpg

Identifier: historyofrobertc1913chaf (find matches)
Title: History of Robert Chaffin and his descendants, and of the other Chaffins in America
Year: 1913 (1910s)
Authors: Chaffin, William L. (William Ladd), b. 1837
Subjects: Chaffin family Chaffin, Robert, ca. 1695-1744
Publisher: New York : F.H. Hitchcock
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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it were born all but the first one of his children.The second family to occupy the house was that of Johns oldestson, Jonathan, whose six children were born there. He died in1790, and his widow survived him 47 years. His successor washis son John, who married Naomi Chesman, and their eleven chil-dren saw the light of day for the first time in the east room ofthe old house. A lively household it must have been as the chil-dren grew up. Feeding time for them was an interesting occasion.A big pan of hasty pudding was placed upon the center of thetable, with a bowl and spoon for each, unless they took turns, themother and father sitting at the table with as many children asthere was room for, the rest standing about or sitting in any con-venient place to eat. Not that hasty pudding was their only food,for the farm provided poultry, mutton, veal, beef and pork, andthe woods about them were well stocked with squirrels, rabbits,partridges, quails and pigeons, the latter coming in those early
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<o CO D o <H CO a QJO aX H THE OLDEST CHAFFIN HOUSE IN AMERICA 275 days in such countless numbers to their roosting places as to breakdown the branches of the trees as they settled for the night. Somepersons were not too fastidious to eat a skunk that had been socarefully dressed and well cooked as not to remind the eater ofits well known peculiarity. Milk was plentiful and the brick ovenfurnished abundant supplies of baked beans, pies and puddings. Appendix HMODES AND HABITS OF LIVING IN EARLY DAYS The foregoing sketch of the oldest Chaffin house naturally raisesthe query as to the kind of country home-life in New England inthose earlier days. This query will be in part answered by whatfollows. The contrasts presented between the old-time ways andour own of these later times will be interesting and instructive.The cooking was done in the fireplace, the pots and kettles hang-ing over the fire on pothooks supported by the movable ironcrane. Meat was roasted in the tin kitchen pla

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