Typical smells in the kitchen may have been cottonwood smoke, spices, grease droppings, and the rank odor of spoiled meat and rotting foodstuffs. Amidst flying towels, steam, and clanging pots one could find the cooks. Several were employed at the fort, but William Bent's slave, Charlotte received greater notice for her famous "flapjacks and pumpkin pies." Visitor George Ruxton wrote of her "foods that were celebrated from Long's Peak to the Cumbres Espanoles." Archeological depositis uncovered include wild game such as duck, turkey, pronghorn, venison, and buffalo. The ledgers of Bent, St. Vrain and Company of 1839 included flour, dried peaches, cheese, rice, almonds, raisins, 1,190 pounds of bacon sides, and 2 barrels of pork in addition to large amounts of coffee, tea, sugar, salt, molasses, and produce from New Mexico. Wild greens were used as spice and medicine.
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