Once or twice a week dumplings appeared, giving an air of excitement to the meal, and there was a delectable "poor man's stew" learned from Mrs. Popham; the ingredients being strips of parsnip, potatoes cut in quarters, a slice or two of sweet browned pork for a flavor, and a quart of rich milk, mixed with the parsnip juices into an appetizing sauce.

The composition of the parsnip-root has been found to be 79.4 of water, 0.9 starch and fibre, 6.1 gum, 5.5 sugar, and 2.1 of albumen.

She could play the piano and sing; she could speak three languages and read four; she had made her curtsy at two foreign courts; admiration and love had followed her ever since she could remember, and here she was, a widow at forty, living in a half-deserted New England village, making parsnip stews for her children's dinner.