FOREST COOKERY. 17 



and, two or three together, we would form a home in 

 the woods, twelve or fifteen miles from any other 

 human habitation; supplying the nearest town with 

 turkeys, wild fowl, and venison so long as it remained 

 plentiful in our neighbourhood ; and, when it began to 

 grow scarce, we would change our camping ground, 

 perhaps taking up a position on the very opposite side 

 of the same town, at a distance of twenty-five or thirty 

 miles away from our old hunting grounds. 



We could then begin once more to kill the deer and 

 turkeys with renewed success, and with a far greater 

 relish for our wild life after, perhaps, two or three days 

 spent in the town while passing on our way to our new 

 quarters. 



Tramping continually through the woods, and living 

 in a pure atmosphere, the forest-hunter acquires a keen 

 appetite, to satisfy which he kills and cooks. He differs 

 perhaps from M. Soyer in his method of preparing 

 food, and a turtle-fed alderman would probably turn up 

 his nose at the repast. But in spite of this his dishes 

 are by no means to be despised. Fish are cooked in a 

 very primitive, though effectual manner, without having 

 their scales removed. They are well wrapped up in 

 broad leaves, and buried in the hot ashes and sand 

 beneath the fire. They thus retain all their sweetness 

 and juices. Haunches of venison are cooked to a turn 

 before log-fires, and there is no fear of the soot coming 

 down the chimney and spoiling the roast. Ribs and 



c 



