This is an automated transcription. Mount Vernon cannot guarantee the accuracy or quality of the transcription. If you would like to provide a better transcription you can submit one at: http://www.mountvernon.org/video/send-us-your-transcription/ good day i'm deborah Colburn and I'm the interpretive program supervisor here in our historic trades department at George Washington's Mount Vernon today we're going to be showing you a little bit of the cooking that was going on at the fisheries at Mount Vernon during the 18th century the beautiful shadow that was harvested from the river here in the 18th century was packed its salt put into barrels and that becomes the daily ration for the slave population as well as a major export for washing down to the west the shad themselves were being pulled from the river scaled gutted d headed and detailed all of which would be transported to the farms to be used as fertilizer this fish would then be either roasted on a plank many many many fish at a time to feed many many many mouths or processed and cut up into bits then seasonal vegetables would be added such as carrots and parsley and turned into a big one pot meals this would then be put over a fire and slow cooked to perfection ensuring that the many many mouths that were eating it would have enough strength to continue to draw those fish night and day