22tt FOREST LIFE IN ACADIE. 



A desorted clearing, with soft grji.say liaiiks poHitivoly 

 reddened with wild strawberries, is a most tempting spot 

 for a picnic, and we go ashore with pots and pans to 

 bivouac on the sward. "Boiled or fried, shall l)e the 

 trout ? " is the question ; we tr}^ both. Perhaps the 

 former is the best way of cooking the delicate and 

 salmon-flavoured sea trout (especially the larger fish), but 

 in camp we generally patronise a fry, and this is our 

 mode of proceeding. The fire must be l)right and low, 

 the logs burning without smoke or steam ; the frying- 

 pan is laid on with several thick slices of the best 

 flavoured fat pork, and, when this is sufficiently melted 

 and the pan crackling hot, we put in the trout, split 

 and cleaned, and lay the slices of pork, now sufficiently 

 bereft of their gravy, over them. A little artistic 

 manoeuvring, so as to lubricate the rapidly browning 

 sides of the fish, and they are turned so soon as the 

 under surface shows of a light chestnut hue. Just 

 before taking off", add the seasoning and a tablespoonful 

 of Worcester. The tin plates are now held forth to 

 receive the spluttering morsels canted from the pan, and 

 we fall back on the couch of maple boughs to eat in 

 the approved style of the ancients, whilst the fresh mid- 

 day breeze from the Atlantic modifies the heat, and 

 drives away to the shelter of the surrounding bushes 

 the fisherman's most uncompromising foes — the mos- 

 quitoes and black flies. 



In Nova Scotia the best localities for pursuing this 

 attractive sport are the harbours to the eastward of 

 Halifax— Musquodoboit, Tangier, Ship, Beaver, Liscomb, 

 and Country harbours. In Cape Breton the beautiful 

 Mnrgarie is one of the most noted streams for sea trout. 



