large as cabbage leaves but thinner. Each 

 fish was wrapped in one of these leaves 

 which was tied on with a piece of string. 

 The packages were then dipped in the 

 brook to wet the leaves and were buried 

 in hot ashes and covered with live coals. 

 In about fifteen minutes we pulled our 

 fish out of the fire. The wrappers were 

 charred and they looked like burned 

 sticks. Breaking them open we found 

 the skin of the fish stuck to the charred 

 leaves and it came free from the flesh, 

 which was pink and steaming. 



For preserving the delicious flavor of 

 freshly caught trout, this is the best 

 method of cooking I know of. A thin 

 inner layer of green birch bark, or a 

 piece of paper, if one has it, will do for 

 a wrapper. 



Other methods of cooking, in the ab- 

 sence of the usual culinary utensils, are 

 numerous. One we have practiced as 

 follows : The sharpened end of a slender 

 green sapling is stuck through a fish's 

 mouth and lengthwise into the solid part 



9 



