As yet, no one was complaining of a shortage of food.

  From 1776 by David McCulough. Page 30.

Lieutenant Fitch was one of a number of veterans of the French and Indian War, an easygoing Norwich, Connecticut, farmer and the father of eight children. He enjoyed soldiering and felt so sure his fourteen-year-old son would, too, that he had brought the boy along with him. Lieutenant Fitch, an early member of the Sons of Liberty, had been one of the first to answer the call for reinforcements for Boston. Little seemed ever to bother him, though he did object to soldiers “dirty as hogs.” Much of his free time he spent writing in his diary or to his wife. The sound of British shells overhead was like that of a flock of geese, he wrote, and “has done more to exhilarate the spirits of our people than 200 gallons of New England rum.”

For all its lack of ammunition, tents, and uniforms, the army was amply fed. Fresh produce in abundance and at low prices rolled into the camps all through summer and early fall. The men could count on meat or fish almost every day. Jabez Fitch wrote of enjoying fresh eggs, clams, apples, peaches, and watermelons, a “very good” breakfast of “warm bread and good camp butter with a good dish of coffee,” “a hearty dinner of pork and cabbage.” As yet, no one was complaining of a shortage of food.