90 LAKE SUPERIOR. 



to the delicacy of the salmon. Slightly salted and 

 smoked, however, it will remain good for several 

 weeks, and furnish a variety to the woodsman's 

 Spartan fare. 



Unfortunately there is no way of preserving 

 trout ; these fish, so delicate fresh, are almost worth- 

 less pickled, soused, salted, or smoked ; while those 

 of a size to be worth catching are too large to pre- 

 serve by potting, in which way alone can their flavor 

 be preserved. They are pickled by being immersed 

 in water that has had sugar and salt boiled in it ; 

 they are soused by being cooked and preserved in 

 vinegar and allspice ; they are- smoked by being 

 salted for a night and hung in a smoke-house or 

 near the fire ; they are kippered by being rubbed 

 with salt and a Httle i^epper, and hung in the sun ; 

 they are potted by being cooked and packed tightly 

 in jars, and having hot lard or butter with spices 

 run in and over them. Only when prepared in the 

 latter way are they eatable, and then only when 

 they are small. 



This day we had our first really favorable wind 

 that bellied out our sail, and relieving the men from 

 the labor at the oars, drove us along at a famous 

 rate, enabling us to push boldly out into the lake 

 that was alive with the dancing, foam-crested waves, 

 and urging us onward famously in a direct course. 



When far from shore and miles from the habita- 

 tions of a civilized being, we espied approaching 

 another barge similar to our own, and which proved 

 also to be carrying a party of fishermen. 



