His mother died when he was early in childhood, and a few years later, his father having married again, the family moved to Wallingford. John was a farmer, and settled at Wallingford. The living at that day was very plain. There was but little sugar or molasses, and no tea, coffee or potatoes. Pumpkins and beans were abundant. Corn was their staff of life, and golden hasty pudding, rich johnny cake, with the good old dishes of samp and bean porridge were articles which daily graced their humble tables. They generally used rye flour or "rye and Indian" for making bread and procured their grist at Jo. Lathrop's mill on Wharton's brook in the south part of Wallingford. Monday was his grinding day, and the planters for miles around took their grain to him. Money was scarce and the following prices on produce were fixed by the General Assembly in 1700: Wheat 5s,6d abushel: Rye 3s a bushel: Pease3s: Corn 2s 6d a bushel: Biefe 40s per barrel: Pork L3 10s per barrel. Domestic aniamls were few. A good cow was worth L25-30 and a yoke of oxen L40.
Father: Abraham Doolittle b: 2 AUG 1620 in Kidderminster,W,England
Mother: Joanne Allen\Alling b: 12 OCT 1617 in Kempston, Co., Bedford, England
Marriage 1 Mary Peck b: 4 NOV 1666 in Wallingford, New Haven, CT
Marriage 2 Grace Ventrus
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