File:Maine in history and romance (1915) (14786587273).jpg

Identifier: maineinhistoryro00lccmain (find matches)
Title: Maine in history and romance
Year: 1915 (1910s)
Authors: Maine Federation of Women's Clubs
Subjects:
Publisher: Lewiston, Me. : Lewiston journal company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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in advance and we are never able to come up with it nor dowe derive any benefit by the chase. In all these weary and monotonous months of sea travel good healthwas preserved which had the happy tendency to make the journey mucheasier to bear. From the culinary department no such spreads andlunches were served as those with which the young people of to-day arerefreshed, even when on board steam cars or sailing vessels, en route tothe Golden Gate. Note the following: The board is spread in the after houseFor breakfast with, what do you think? Tis what the sailors call lobskouseWith coffee and water to drink. For dinner comes sea-pie, by sailors called, What we call soup at home.For supper we have hash, half mauled With bread as hard as stone. On Tuesday as on Monday morn It does not change a peg.Except sometimes have bread of corn And perchance a rotten egg. On pork and beans, at noon were fed With taters and beef to match.For supper again we have hard bread And whatever else can catch.
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Letters and Keepsakes of the Forty-niner.Letter in Rhyme; Cccoanut Carved by Natives of Valparaiso; PanamaEcho of June, 1850; Box over 75 years old in which Letters are Kept Tale of a Forty-Miner 25 On Wednesday noons we have boiled rice With sauce to eat thereon,But ere one gets a second slice Behold, the whole is gone. On Thursday noons we have enough And on t Id like to live.A plenty of warm smoking duff And sauce to eat therewith. The next day noon stewed pork and beans Are spread the table round.And such appetites, to me it seems. Can neer again be found. Next morn salt halibut is spread For us to take a bite.On the same again at noon were fed, Then hash it up at night. On Sundays we have nothing new. For breakfast we have hash,For dinner we put the warm duff through Then take for supper trash. Not a varied menu surely. Occasionally we find a note of a porpoisecaught or an albatross or shark. The porpoise was very good eating,tasting very much like beefsteak, and then again chowd

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