Our first century . own of how to meet the climaticconditions of America and how to live healthfully in themidst of them. The long confinement on board the little ship had ofcourse weakened many constitutions and as the landingwas made in December there was a long winter to beendured by these weakened ones. Their hastily con-structed habitations were utterly unfit to resist the rigorsof a New England winter, and some of them continuedto live on board the ship. Nearly all of the colonists fell ill during that seasonand before the end of it came, forty-four out of the onehundred and two were dea
Our first century . own of how to meet the climaticconditions of America and how to live healthfully in themidst of them. The long confinement on board the little ship had ofcourse weakened many constitutions and as the landingwas made in December there was a long winter to beendured by these weakened ones. Their hastily con-structed habitations were utterly unfit to resist the rigorsof a New England winter, and some of them continuedto live on board the ship. Nearly all of the colonists fell ill during that seasonand before the end of it came, forty-four out of the onehundred and two were dead. Six more died soon after-ward, among them the governor, John Carver. FIRST NEW ENGLAND COLONIES 67 Another difficulty encountered by the Plymouth col^onists was the intense hostility of the Indians near hostility was due mainly to the fact that, a littlewhile before, an English ship captain had captured andcarried to England a number of the savages. The first Virginia colonists had landed in the spring-. Chair of Carver, first governor of Plymouth Colony,time when it was possible to plant crops with the hopeof an early harvest—an opportunity which they fool-ishly neglected. The Pilgrims landed instead in De-cember and many months must elapse before they couldeven make a beginning of cultivation. They were com-pelled to live during all those weary weeks of winter upon 68 OUR FIRST CENTURY such food stuffs as they had brought with them in thegood ship Mayflower except that they secured somesmall supplies of corn in addition and did some order to understand how meager these food stuffsmust have been we must remember that there was atthat time no such thing as a refrigerator for the preserva-tion of meats ; that the art of preserving fruits, and veg-etables, and meats in tin or glass cans was wholly un-known ; and that provisions preserved for a long voyageconsisted solely of salted meats, hardened in brine untilthey were almost inedible, and of such veget
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