IN AUDUBON'S LABRADOR 



We were not entirely cut off from the world 

 here, for every day there arrived a carefully 

 worded telegram about the war sent by the 

 Government to all the stations on the coast. 

 This message is in French as far as Harring- 

 ton; and beyond this station it is translated 

 — with some loss of sense — into English. 

 The telegraph-line, a single wire built and 

 maintained by the Government, struggles 

 along this rocky coast as far as Chateau. Be- 

 yond that to Battle Harbor and along the 

 eastern coast communication is had by wire- 

 less stations. The character of the war news 

 was generally delphic and non-committal, but 

 it occasionally was most encouraging, and we 

 were all greatly cheered. 



The table was of the best, — delicious sal- 

 mon, — and he who has not eaten salmon fresh 

 from the Northern rivers knows it not, — trout, 

 capelin, lobster, seal-meat, canned rabbit, and, 

 from the garden, cress, radishes, turnip-tops, 

 chives, and dandelions. Seal-meat is a dark, 

 almost black meat, but surprisingly tender and 

 well flavored. There is no suspicion of a fishy 

 flavor, but rather a suggestion of mutton or 

 venison. It is certainly an excellent meat, but 



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