FISH: THEIR HABITS AND HAUNTS. 8 1 



ter registered 32. Still it was a fine day 

 to go over all the lakes. We packed up 

 and started at eight A.M. Got to Jim Chal- 

 les' place, where we had dinner. We shot 

 four partridges and saw more, but the cover 

 was too thick to get them. We arrived at 

 David's home at five in the afternoon. 



Early Thursday morning we started for 

 Annapolis. How hard it was to say good- 

 by for at least a year ! 



Just here let me give David's recipe for 

 cooking a sirloin of venison, a receipt not 

 to be despised. One must understand it to 

 succeed well. Two crotched sticks are set 

 up before the fire, and at the height of six 

 feet another is laid across them ; the meat 

 is suspended by a string to the crossbar, 

 close enough to the fire to roast, and is kept 

 constantly turning, so that all sides get an 

 equal amount of heat. It should be con- 

 stantly basted with the rich gravy that drops 

 from it while roasting. 



