THE CoMMODORE AND CREW. 339 
for two, and placing now the blackened kettle upon the coals, 
though well covered, it is immediately throwing up the lid 
and puffing out upon the air a fragrance that is well appre- 
ciated. With a quarter of the little buck deer lying upon 
some cedar splits for a table, he is now slicing for the broiler. 
‘“¢ How?” 
coWrell °°’ 
‘¢Oh! I thought you were speaking, worthy Commodore ; 
it must have been a voice from the noisy falls.” 
‘*T did suggest, Mr. Crew, unto myself, however, that 
venison steak was good enough for me, 6érozled; even, 
brotled.” 
And he further quietly remarks, rather derogatorily, as to 
our frying process, much like the following : — 
‘¢ A change is to take place at ¢hzs camping chance; for 
this part of the squadron does not cook so much after the 
usual style; I say, we are not to have the old-fashioned fry, 
fry, frying, as usual; fish fried and fried fish, and fried 
venison, fried.” 
So, to-day noon, we had delicious broiled venison. Our 
small saddles of venison have been kept secure from the flies, 
hanging in the coolest chance day and night, and already it is 
getting quite tender and impreving in flavor. If wishing to 
keep it as long as possible, when the weather is rather warm, 
we wrap it snug in tenting cloth or something as suitable, and 
place it entirely under water in a cool spring or cool spring 
brook, and if this is attended to within good time, and with 
good care (not don’t care,) it will keep many days. Even 
after the outside has become almost white from long soaking, 
and must be cut away, the inner part will be found well 
preserved, very tender, sweet, and very nice. 
