AND OTHER HUNTING ADVENTURES. 123 



roared and crackled like a great f uanace, all night. 

 It 



" Kindled the gummy bark of fir or pine, 

 And sent a comf ortabl 3 heat from far, 

 Which might supply the sun." 



Seymour cut off the salmon's head, split the body 

 down the back, and took out the spine, Then he 

 spread the fish out and put skewers through it to 

 hold it flat. He next cut a stick about four feet 

 long, split it half its length, tied a cedar withe 

 around to keep it from splitting further, and insert- 

 ing the fish in the aperture, tied another withe 

 around the upper end. He now stuck the other end 

 of the stick into the ground in front of the fire, and 

 our supper was under way. 



I have often been reduced to the necessity of eat- 

 ing grub cooked by Indians, both squaws and men, 

 and can place my hand on my heart and say truth- 

 fully I never hankered after Indian cookery. In fact, 

 I have always eaten it with a mental reservation, 

 and a quiet, perhaps unuttered protest, but I counted 

 the minutes while that fish cooked. I knew Sey- 

 mour w r as no more cleanly in his habits than his 

 kin in fact, he would not have washed his hands 

 before commencing, nor the fish after removing its 

 entrails, had I not watched him and made him do so; 

 but even if he had not I should not have refused to 

 eat, for when a man has been climbing mountains 

 all day he can not afford to be too scrupulous in 

 regard to his food. When the fish was thoroughly 

 roasted on one side the other was turned to the fire, 

 and finally, when done to a turn, it was laid smok- 

 ing hot on a platter of cedar boughs which I had 



