Read it through once

In England it would have been a domesticated bird, fattened on the grain stubble. In Plymouth it was a wild one, part of the large haul of fowl that Winslow mentions. William Bradford remembered many years later not only these waterfowl but also a “great store of wild turkeys.” These would certainly have been eaten, and with relish, but roast goose constituted the feast’s foundation. Englishmen preferred its flavor and housewives the ease with which it could be roasted.