File:Outing (1885) (14784888913).jpg

Identifier: outing48newy (find matches)
Title: Outing
Year: 1885 (1880s)
Authors:
Subjects: Leisure Sports Travel
Publisher: (New York : Outing Pub. Co.)
Contributing Library: Tisch Library
Digitizing Sponsor: Boston Library Consortium Member Libraries

View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.

Text Appearing Before Image:
son must be wasted.All that we could not use within the nextday or two must be jerked, that is,dried, to keep it from spoiling. To accom-plish this we erected poles, like the poles ofa wigwam, and suspended the meat fromthem, cut in thin strips, and in the center,between the poles, made a small, smokyfire to keep the greenbottle flies away,that they might not blow the venison,as well as to aid nature in the dryingprocess. All day on July seventh the rain poureddown, a cold, northwest wind blew, andno progress was made in drying our meat.There was nothing to do but wait in thetent for the storm to clear. When Pete went out to cook dinner Itold him to make a little cornmeal por-ridge and let it go at that, but what asurprise he had for us when, a little later,dripping wet and hands full of kettles, hepushed his way into the tent! A steamingvenison potpie, broiled venison steaks, hotfried bread dough, stewed prunes for des-sert and a kettle of hot tea! All experi- 654 The Outing Magazine
Text Appearing After Image:
Map ihowing Dillon Wallaces trip by canoe, moccasin and dogsled in Labrador. (The journey was muchlonger than the scale indicates on account of the innumerable deviations from the general direction.)4- By canoe and moccasin; —by snowshoe and dogsled; by steamer. enced campers in the north woods are the size of your frying pan, very thin, and familiar with the fried bread dough. It is fried in swimming pork grease. In taste dough mixed as you would mix it for squaw it resembles doughnuts. Hubbard used to bread, but not quite so stiff, pulled out to call it French toast. Our young men The Long Labrador Trail 655 had never eaten it before, and Richards,taking one of the cakes, asked Pete: What do you call this? I dont know, answered Pete. Well, said Richards, with a mouthfulof it, I call it darn good. Thats what we call him then, re-torted Pete, darn good. And so the cakes were christened darn-goods, and always afterward we referredto them by that name. The forest fire which I have men

Note About Images