FLORIDA: THE GULF COAST 153 



gave decorative effect to the foreground. The 

 spicy bay fringed the abrupt banks, close to which 

 schools of sportive porpoise came to roll about 

 and frolic in the shoal waters. 



Housekeeping was carried on in true camp 

 fashion, though we were not without many con- 

 veniences often lacking in the wilderness. A good 

 cooking stove lessened greatly Mary's labors, but 

 thereby deprived us of the picturesque in the 

 shape of Dutch oven and camp fire. Fish and 

 crabs of the best were always to be had for the 

 catching, oysters of the coon variety grew near 

 the dock, game was easily obtainable. Our own 

 stores had among their contents a large supply of 

 olive oil, a generous quantity of chocolate Menier, 

 and barrels of pilot bread. Onions and potatoes 

 were vegetables always to be had at Cedar Keys. 

 On our return after a long day of exploration in 

 the Bandersnatch, a savory fish chowder, a broiled 

 redfish, or a game pie awaited us, flanked by a 

 heaping bowl of potato salad. Another favorite 

 dish was scouse, made of crisp pilot bread soaked 

 in boiling water, and spread with butter. 



Life in the open, exercise in rowing and sail- 

 ing, hunting, swimming, and fishing, insured 

 good digestion and an appreciation of simple 

 food. Grouse alone rebelled ; he had no fond- 

 ness for a vegetarian diet, relieved only by fish 

 which he despised and game never to be indulged 



