THE CANADA GKOUSE. 117 



birds by thoroughly wetting the feathers, placing them 

 in a hole in the fire, and covering them so carefully with 

 coals and hot ashes that all air was excluded from them. 

 When they were ready, the skin was pulled off in the 

 cleanest manner, leaving the meat unbroken and done 

 to a turn. 



He made a venison stew by cutting the flesh of the 

 deer and the birds into rather large i)ieces, and placing 

 sliced potatoes, pieces of biscuits, onions, and salt pork 

 in alternate layers in a pot, and seasoning each layer with 

 pepper and salt. The pot was then filled with water, and 

 the mess boiled until the potatoes were well done, 

 when it was served in deep plates, which we carried in a 

 box. Our dinner was such a fragrant and enjoyable one, 

 and so keenly relished by all, that we complimented the 

 cook on his proficiency in the most emphatic manner, 

 but we might as well have complimented a stone for all 

 the traces of feeling he exhibited. We heard subse- 

 quently that he had once been used as a guide and as- 

 sistant cook by a certain magnate who generally carried a 

 trained chef de cuisine with him whenever he went on a 

 fishing or hunting expedition, and that it was from this 

 artist that our man had learned his business. 



When the repast was over we stretched ourselves beside 

 the fire and related adventures until ten o'clock, and 

 then retired to rest on our lowly couch of fragrant 

 boughs. This life in the wilderness seems to me to be 

 the source whence Gray drew his inspiration for one of 

 the verses in the " Ode on the Pleasures arising from 

 Vicissitude," for to the hunter above all other men 

 could these lines be applied: 



" From toil he wins his spirits light, 

 From busy day the peaceful night, 

 Rich, from the very want of wealth, 

 In heaven's best treasures — peace and health." 



We certainly found peace and rest, for we had scarcely 



