SHECATICA AND JACQUES CARTIER 



brought down by the great river. The shore 

 was fringed with strand wheat heavily loaded 

 with the fruiting spikes, the hills were white 

 with reindeer moss and dotted with bake- 

 apple and mountain cranberries, and in the 

 valleys dwarfed and distorted forest trees 

 struggled for life. 



Three hours later, after a reconnaissance 

 not merely ornithological and botanical, — as 

 I here added considerably to my collection 

 of spiders for Mr. Emerton, — we again set 

 sail in the "lake" with its many islands and 

 deep bays. We passed a rock that the cap- 

 tain said was formerly visible above water 

 only at spring tides, but that now emerged 

 at every tide. Near Paul Nadeau's Island we 

 opened up the Grand Rigolet, and also for 

 the first time saw the sea through a narrow 



gap. 



It had been an active morning for all of us 

 and the captain called out, as was his custom, 

 "Cook, cook, avez-vous des bonnes nouvelles?" 

 Not long after, a loud knocking in the galley, 

 repeated in a few seconds, announced the good 

 news. Capelin, hot on the stove and ready at 

 hand, juicy seal-steaks, potatoes, and boiled 

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