102 Reminiscences of 



land to the Pacific. This was one of the early trips on 

 his route, and we suffered great inconveniences. The 

 river was low and the little steamers got aground fre- 

 quently, when we had to tumble out on shore, to ease 

 the boats off. At the lake we had to remain several 

 days, for notice of the arrival of the Pacific steamer 

 to take us on to San Francisco. There was a delay 

 about this, and as the accommodations at the Pacific 

 Coast, fourteen miles from the lake, were limited, the 

 twelve hundred passengers were held at the lake, 

 and the provisions there were not calculated sufficient 

 for more than a day or two, and the native cooks 

 were a bad lot, and the region was scoured about for 

 chickens, pigs, and beef, with an insufficient supply, 

 and if it had not been for bananas, we would have suf- 

 fered much more than we did. The soups and meats 

 had body enough on the start, but the soups grad- 

 ually thinned down so that it became a mystery how 

 they held out. I solved it to my mind and absten- 

 tion, by passing the cooking department, where I saw 

 all the soup plates emptied of the refuse bones into the 

 kettles, to which were added hot water and seasoning, 

 and the mixtures were served over ad mfinitum at a dol- 

 lar a plate. It was a regular treadmill business, and sus- 

 ceptible of much extension. It was undoubtedly good 

 banting food, but satisfied me to be content with the 

 nutritive qualities of the banana. 



In Boston at this period I was very fond of sail- 

 ing in the harbor, and when I found that a good breeze 

 was blowing I would go down to Long Wharf and hire a 

 moderate-sized sailboat, of sloop rig, and put out be- 

 yond the shipping in the open, and if the breeze was 

 of good strength, it was a great pleasure if it freshened 



