|
The Pilgrims did not leave behind a list of
the things that they brought with them, so we do not know exactly what they
brought. They were short of money, and so had very little with them but
the necessities of life. In August 1620, a letter written by some of the
Mayflower passengers as they lie in Southampton, England, wrote "we are
forced to sell away £60 worth of our provisions, ... scarce having any butter,
no oil, not a sole to mend a shoe nor every man a sword by his side, wanting
many muskets, much armor, etc." We do know from written accounts that
they had some Holland cheese, some dried beef, salt pork, biscuit (hard tack),
wheat, peas, oil, and butter. The only known animals brought on the
Mayflower were two dogs, a mastiff and an English spaniel, primarily for
hunting, though it is possible they brought some chickens or pigs. The
first goats, cattle, and oxen did not begin arriving at Plymouth until several
years later, and horses were not to be seen for several more years. Some
passengers brought a good number of books, a few expectant mothers brought
cradles. While there may have been a few wooden chests, most other
furniture was built after arrival from local materials.
 
Chest brought on the Mayflower by
William Brewster.
Cradle brought on the Mayflower by William and
Susanna White for their soon-to-be son Peregrine.
Photos courtesy of the Pilgrim Hall Museum.
Captain John Smith (famous for his
exploits at Jamestown, Virginia, and for having his life saved by Pocahontas)
wrote a pamphlet in which he made recommendations on what Virginia settlers
should bring with them. It is very likely the Mayflower passengers brought
with them approximately the same things. John Smith recommended these
items:
|
Clothing (for a man):
- Monmouth Cap (knit cap, see image at
right)
- 3 falling bands (flat, usually white
laced collar)
- 3 shirts, 1 waistcoat
- 1 canvas suit, 1 cloth suit, 1
frieze suit
- 3 pairs of Irish stockings
- 4 pairs of shoes
- 1 pair of garters (ribbons used to
tie up the Irish stockings just below the knee)
|
17th century
Monmouth Cap |
|
Bedding and extra fabric:
- 1 pair of canvas sheets
- About 26 feet of canvas to make
a bed and bolster for two
- About 18 feet of canvas to make
a bed for the sea voyage
- 1 rug
- 12 sewing needles
|
|
|
Food (for one man, intended to
last one year):
- Beer (the primary drink for
everyone, water was often considered unsafe)
- About 2 barrels of wheat (a
barrel held 36 gallons)
- About 1/2 barrel of peas,
and 1/2 barrel of oats
- 2 gallons of vinegar
- 1 gallon aqua-vitae (a
strong liquor made from distilling beer or wine)
- 1 gallon salad oil
- Bacon
- Cheese
- Sugar, Spice and Fruit
|
Picture of a distiller and barrel for making
aqua-vitae.
From Richard Surflet's book Countrey Farme (London, 1616) |
|
Weapons and Hunting:
- Complete (but light)
body armor
- Long-barreled musket
(Captain Smith recommends 5 feet 6 inches long)
- 1 sword and belt
- 1 bandolier (a leather
belt that was worn from the right shoulder across the breast and
under the left arm, to support the musket).
- 20 pounds of gunpowder
- 60 pounds of shot
|
Man with matchlock musket, sword and
body armor.
From a French book, Maniement d'Armes, published in 1608.
|
|
Work Tools:
- 5 broad and 5 narrow
hoes
- 2 broad axes, 2
pickaxes, and 5 felling axes
- 4 hand saws and 2
whipsaws (with sharpening file)
- 2 hammers, 3
shovels, 2 spades
- 2 augers, 6 chisels,
1 percer, 1 gimlet (all tools used for
boring/drilling/chiseling wood)
- 2 hatchets
- 1 frow (a sharp tool
used to split wood for fence posts)
- 1 grindstone
- nails "of all sorts"
|
Men working in an orchard using
various tools.
From Gervase Markham's book, A New Orchard (London, 1631).
|
|
Cooking:
- 1 iron pot
- 1 kettle
- 1 large frying
pan
- 1 grid iron
- 2 skillets
- 1 spit (to
rotate cooking food over a fire)
- Platters,
dishes, and spoons (made of wood)
|
Iron cooking pot thought to
have been brought on the
Mayflower by Myles Standish. Courtesy of the
Pilgrim
Hall Museum. |
|
