The food of the early settlers of the township was simple and substantial. Salt pork, salt beef, game and fish from the forest and stream, entered largely into their food supply. Johnny cake, rye cakes, and cakes of rye and Indian Meal mixed, were baked in oblong tins by the heat of the coals of the open fire.

This was before brick ovens came into use. Hasty puddings were also relished. In some families bean porridge was a favorite and convenient dish. It could be made in large quantities and its keeping qualities were good, as according to the old proverb, bean porridge hot or cold, is best when nine days old.

The soil of the township was well adapted to the production of wheat, ad sometimes forty bushels of that cereal were produced on a single acre of land. Wheat cereal flour entered but slightly into the food supply of the period, on account of the lack of machinery to manufacture it into flour.