236 
being familiar with the locality, and either in setting or taking in sail 
felloyerboard. — 
We have examined the canoe, a 15x30 boat, stiff and able, a better 
boat than the average, and one with which no fault can be found; 
but the trip itself, down the Hast River at the time of day when it is 
most crowded with ferryboats and Sound steamers, and across the 
Bay on a dark night without a light on the hoat and with a northeast 
wind SNCS is one that no experienced canoeist would care to un- 
dertake, while the aftempt to practice sailing for the first time under 
such circumstances made a fatal ending almost inevitable. 
We have spoken of the duties of clubs to beginners, and now have 
a word of advice to the latter; to join a club if possible, securing the 
advice, assistance and Company of more experienced men, The 
water is always dangerous in darkness and storm, and doubly so 
when in a harbor crowded with large vessels, and none but experi- 
Sree. watermen should trust themselves afloat under such circum- 
stances, 
The importance of a knowledge of swimming must be apparent to 
1, not merely the ability to swim a short distance when unrestrained 
by clothing, but to undress in the water and to swim with clothing 
on. In a canoe and in light boats as well, shoes should never be 
worn. <A pair of canvas slippers that will not seriously impede swim- 
ining and that can be quickly taken off are all that is required, and 
for most canoeing a pair of thick woolen stockings, or in warm 
weather bare feet are best, not that accidents are probable, but the 
precaution is an easy one to take, and if anything should happen, 
may be of great benefit. : 
THE GALLEY FIRE. 
MORE ABOUT MUSHROOMS. 
Editor Forest and Stream: 
The last number of your paper contained avery good article on 
mushrooms, A few years since J wrote an article for your paper, in 
which I stated that all mushrooms that smelt good and tasted good 
when cocked, and seasoned only with salt, were safe, and I now re- 
peat the statement. I eat I know not how many kinds of mush- 
rooms with perfect safety. This year has been a most productive 
year for a great varieby of mushrooms. Yesterday I ate a break 
fast of mushrooms, deseribed by Mr. Rhind in his “Vegetable King- 
dom” as the Agaricus micaceous, found in my dooryard. Yester- 
day afternoon Mr. Blake brought me three mushrooms that were 
newto me. They were immense in size, The smallest, which was 
only a button, measured 3)4in,in diameter, The other two were fully 
developed, one measuring Wsin., the other over 9in, in diameter. 
The gills and the whole mushroom was as white as snow. Ido not 
lmow that this mushroom has ever been described and named by 
any naturalist, andif not I name it Agaricus giganteus. I applied 
my test to the largest one this morning, found it smelling and tasting 
food when cooked. and ate a hearty breakfast of it. I may be dead 
when this reaches you; if soit will not be from eating poisonous 
mushrogms. 
The common pink-gill mushroom (4guricus campestiis) is in its 
best condition when the gills become of a brown color. The unde- 
yeloped button does not compare in excellence with the well-devel- 
oped mushreom. T. GAILICK, 
BEDFORD, Ohio, Oct. 6. 
SQUIRRELS, RABBITS AND OPOSSUMS. 
The most common game the amateur hunter finds are squirrels 
and rabbits, and these make very palatable dishes. The most 
approved way of cooking Buup ee is to make them into a Brunswick 
stew, which is a Virginia dish, and one thatis a great favorite in the 
state in which it originated. It is known there as ‘‘the huntsman's 
dish,” and is a natural consequence. of the hunting season, when 
squitrels throng and fatten in the cornfields, and while vegetables are 
sill plentiful. You will want for a stew for five or six persons two 
good-sized or three small squirrels, one quart of tomatoes. peeled and 
sliced, one pint of butter or lima beans, six potatoes, parboiled and 
sliced, six ears of green corn cut from the cob, one-half pound of 
butter, one-halfa pound of fatsalt pork, one teaspoonful of blacl 
pepper, one-half a teaspoonful of cayenne, one gallon of water, one 
tablespoonful of salt, two tablespoonfuls of white sugar, one onion 
minced small, Cut the squirrels into joints, and lay in cold salt water 
to draty out the blood; put on the gallon of water, with the salt in it 
and let it boil five minutes; putin the onion, beans, corn, pork which 
has been cut in fine strips, potatoes, pepper and the squirrels; cover 
closely, and stew two and one-half hours very slowly, stirring the 
mass frequently from the bottom to prevent its burning. Then add 
the tomatoes and sugar, and stew an hour longer. Ten minutes 
before it is to be taken from the fire, add the butter, cut into bits the 
size of a walnut, rolled into flour; five a final boil, taste to see that it 
isseasoned to your liking, and serve atonce. Squirrels may also be 
quickly eAOkea by boiling, and those who like the taste of the meat 
find it delicious when prepared in this way. Skin, clean and soak to 
draw out the blood; wipe them dry; tie a bit of salt pork over the 
head and broil them before the open fire, as you would birds, by 
fastening a birch sapling into the ground and tying the squirrel to it 
4s near the fire as it will go without burning. When done lay in a hot 
dish and anoint with melted butter and séason with pepper and salt. 
Rabbits are plentiful and easily caught, and they make a good din- 
nér for hungry campersg, They are only good to eat m the late sum- 
pm SS eee 
FOREST AND STREAM. 
mer and autumn, being both unpalatable and unwholesome at other 
seasons. The easiest and simplest way to cook them is to stew them 
Skin and clean them, then disjoinf them. and stew them in water 
enough to coyer them until they are tender; thieken the liquor with 
flour wet with cold water, and season with salt and curry powder, 
Marion Harland emphasizes the deliciousness of barbecued rabbit, 
and gives a way for preparing it, She says the odor from the cook- 
ing rabbit is tempting and appetizing, and the taste is not one whit 
behind, You will skin, clean and wash the rabbit, which must be 
plump and young to be palatable, and having opened it all the wa: 
on the under side, lay it flat, with a small plate or saucer to keep it 
down, in salted cold water for half an hour; wipedry and broil whole, 
with the exception of the head, where you have gashed across the 
backbone in eight or ten places that the heat may penetrate this, the 
thickest part. The fire should be hot and clear, and fhe rabbit turned 
often, so that all parts may be exposed equally to the heat. If you 
broil it, as you do the squirrel, tie the bit of pork on the top to baste 
and add to the fayor. When itis browned and tender, Jay it in a hot 
dish, and rub with soft butter, and sprinkle well with pepper and salt, 
turning the rabbit over and over to soak up the melted butter; cover 
with another dish and set before the fire, where it can have the full 
heat for five minutes, In the meantime, beat in.a tin cup two table- 
spoonfuls of vinegar seasoned with one of made mustard. Anoint the 
hot rabbit with this, and serve while hot. 
In hunting in the right localities you may possibly bag an opossum; 
if you do, you will want to know how to cook it, The flesh of the 
opossum is said, by those who have eaten it, to be sweet and luscious, 
and to resemble very closely the flesh of a stuffed pig in flavor, Skin 
and draw the opossom, cut off the legs and part of the tail, and wash 
thoroughly and wipe dry. Stuff the head and body as you would a 
turkey, and rest three hours before a brisk fire. You can make a 
good stuffing from fat salt pork and bread or crackers; chop the pork 
very fine indeed, soak the bread or crackers in hot water, mash them 
smooth, and mix them with the chopped salt pork; season well with 
salt, pepper, sage and chopped onions. This will make a nice sweet 
dressing, and is delicious in flayor. Eat cold, and you will find that 
you have a ‘dainty dish.”—Bositon Herald. 
ASH AND BATTHR CAKES. 
Some one who has been reading ‘Uncle Remus” asks for a rule for 
making ‘tash cakes,’ and as these come well within the limits of the 
camp cuisine, the directions may as well be given here, The in- 
gredients are meal, cold water and salt inthe following proportions: 
One quart of meal, one teacupful of cold water, one teaspoonful of 
salt. The white southern meal is the best if you can get it; if not, 
take the granulated yellow meal. Siftit always before you go into 
camp, and then it is always ready to use at once, and you will not 
have to stop for any trifles; mix together the meal, water and salt, 
and shape with the hand into Jong, oval cakes; have a good fire and 
a clean place just before it; place the cakes on the clean spot, and 
when the top of the cakes are slightly dried, draw the hot ashes oyer 
them and cover them completely, and let them remain there until 
they are well done. Try one of them after they haye remained 
fifteen minutes in the ashes, and if they are dry and firm they are 
done; if not, let them remain a little while longer. When drawn 
from the fire the ashes are brushed off, the cakes are quickly washed, 
then dried off, and they are ready to eat. These are the genuine old- 
fashioned ash cakes or corn ‘‘pones,”’ as they are called in certain 
portions of the South, They are as sweet and as toothsome as you 
please, and if you can get a glass of buttermilk to drink as you eat 
your ‘‘pone,” you have a feast indeed, If your camp chances to be 
in the vicinity of a farmhouse, watch for churning day, and accom- 
modate your pones:to the ehances of the buttermilk, which you will 
get if you have made good friends with the farmer’s wife. You will 
not scorn the pones, however, even without the buttermilk accompa- 
niment; and it is a good way to vary the hoecake and shortcake, so 
that you may have a variety of breads. If you have a frying-pan or 
a griddle, you may have still another variation in your breads by 
making some ‘‘orop” or ‘batter’ cakes which are really delicious, 
and should be eaten straight off the griddle. Take one pint of Indian 
meal, half a pint of flour, two eggs and a pinch of salt; beat up the 
eggs quite thoroughly, stir in the salt, then the meal and flour, and 
add sweet milk te make a thin batter. Thick batter takes are not 
nice; they are apt to be hard and tough. When the batter is thin 
enough, drop by spoonfuls into round shapes on the griddle or pan. 
When one side is brown turn the cakes oyer and cook the other side; 
butter while hot and eat at once.—Boston Herald. 
A CONVENIENT MEASURING INSTRUMENT.—The Regatta 
Committee haye announced their intention to enforce the rules 
strictly at the next meeting, so canoeists whose boats are over the 
limits must not be disappointed if they are ruled out. Theruleshave 
just been revised so as to allow more latitude in measuring than 
pefore, but the limits now laid down will not be exceeded in any case. 
lt is a difficult matter to measure the exact beam of a canoe without 
some appadatus, and with only a common rule. The Mohican C. C. 
haye now a large caliper rule, consisting of a piece of hard wood, 
jxigin. and 3ft. Gin. long, to one end of which an arm Sin. long is 
screwed, at right angles, while a similar arm is fitted to slide on the 
long piece. Both arms have notches cut in them to pass over the 
moulding. The rod is graduated in inches and fractions. By putting 
this across a canoe, touching the planking at the widest part, the 
width is quickly and accurately determined. 
a7: > 
[Ocr. 16, 1884. 
ROCHESTHR C. C., OOT. 9.—The fall races of the Rochester ©. 
C. oecurred at Trondequoit Bay, Thursday, Oct. 9, Being a strictly 
club affair,no audience being present to influence the weather, the 
wind was all that could be désired for sailing races. Following is a 
summary of the events; Paddling. open canoes, Class 11.—Storms, 
No Name, first; Seward, Alice M,, second; Stewart, Winema, third. 
Sailing, Class B—H, F. Andrews, Soplironia, first; H. J, Wilson, Pru- 
dence, second; Stewart, Margaret, third. Being but one entry in 
Class A, Moody, Huff, sailed with Class B, coming in fourth, Pad- 
dling, decked canoes, Class B—Andrews first, Wilson second, Stewart 
third, Tandem paddling—Andrews and Wilson first, Stewart and 
Storms second; Moody and Gilmore third. Sailing, Andrews’s Cup 
race (final race of a series of five matches)—Won by Wilson, Pru- 
dence, 13 points. 
AN ANCHOR FOR CANOHS.—Capt. Chester, U. §..N., has Jatei 
patented a very ingenious anchor for canoes and small boats, which 
folds into a very small compass. The shank is about 34in. diameter, 
and idin, long, cast with four lugs ab one end, the other end being 
provided with an eye or shackle foraline, To each lig an arm is 
strongly pivoted, so as to fold down close tothe shank when not in 
use, in the same manner that the ribs of an umbrella fold against 
the handle; and they are held by a sliding collar, similar to the rub 
ber band on most umbrellas. When in use the four arms are opened 
wide and held open by the collar which slides up under them, The 
anchor may be quickly opened, or closed into a small compass. 
The size for canoes weighs 4ibs., and in brass costs $4. A larger size 
would no doubt answer excellently for boats and small yachts, 
A SUGGESTION FOR CRUISERS.—A pair of ladies’ rubber boots 
are very useful as part of a canoe outfit, especially in the spring und 
fall, when the water is-too cold for wading, The large boots take up 
too much room in the canoe, but those known as ‘‘ladies’ boots” are 
much smaller and lighter and may be stowed anywhere in the well, 
ready to slip on instantly on landing in shoal water or on marshy 
ground, The crew of the Snake wore a pair at Newburg last spring, 
and others who have tried them find them very useful. 
N, ¥. C, C. SAILING RACE.—A race for Class B canoes, open to 
all canoeists, will be sailed on Oct. 18, starting from the club house at 
4:30 P. M. The start will be made exactly at that time, and all are 
requested to be at the line in good season. First and second prizes 
will be given. An entrance fee of $i will be charged. 
. CANOE CRUISE IN FLORIDA.—F. W. Storms, of the Rochester 
Club, and W. L. Fox, both members of the A.C, A., will start on a 
Florida cruise in December, They expect to deyote three months to 
getting acquainted with Florida and its aquatic population. 
CANOES FOR SALE.—We call attention to the advertisement of 
two canoes for sale by Mr, West. The Jap showed herself to be a 
very fast and able canos at the meet this year, both as a racer and 
eruiser. 
Answers to Correspondents. 
W.C,5., Lynn, Mass.—Try Bohannan’s magicskin cure. 
G. L., Boston, Mass.—For worms, giye your puppies plenty of thick 
sour milk. E 
H, M. W., Baltimore, Md.—Consult Mr. H. 
way, New York, 
G. E. W., Minneapolis, Ind.—We can furnish Dr, fHenshall’s book 
“Oamping and Cruising in Florida,” price $1.50. 
C. EB, V., New Hayen.—To have the barrels of your gun browned 
put them into the hands of a responsible gunsmith, 
B®. B., Boston.—You will find in the region accessible from the 
point named trout, deer, bear, grouse, hares, wildfowl. 
J. W.G., Linden, N. J—There is no book devoted to the training 
ot beagles, ‘‘Training ys. Breaking” will give you much valuable in- 
fermation. 
M., Lennoxville.—If you should write to J. U. Gregory, Isq., Q@ue- 
bec, Canada, he would probably give you information about a suitable 
taxidermist. 
J. M., Hast Lonzgmeadow.— You can purchase corduroy and yvelve- 
teen suit from the gun dealers whose names are given in our adver- 
tising columns, 
W. B., Toronto,—To whiten sails take one barrel of salt water, 21bs. 
chloride of lime, 2lbs. whiting, one bag of salt. Mix all together and 
serub the sails with a broom on both sides, laying them on ¢lean 
sand. Let them dry on the sand before bending. 
G. H. W., Toledo, O.—1. The prices for game recently printed in this 
journal were the retail prices. The dealers who buy at wholesale do 
not pay sv much. 2. The stuffed albino swallow is worth whatever 
you can get forit. There is no fixed price for such things. 
E. W., Springfield, Mass.—What is the best mode to transport broolc 
trout from one stream to another, say twenty miles? What and 
when to feed them and what attention do they need in winter? Ans. 
Tn milk cans or old water barrels. If turned into a stream you need 
not feed them nor care for ther in the winter. Just now the fish are 
full of eggs and it is dangerous to transport them, ' 
CG. Glover, 1,293 Broad- 
UMPHREYS 
OMEORAH CTA RY 
VE TERINA FICS 
FOR THE CURE OF ALL DISEASES OF 
Horses, Cattle, Sheep, Dog's, Hogs & Poultry. 
For Twenty Years Humphreys’ Veterinary 
Specifics have been used by Farmers, Stock- 
breeders, Horse R.R., Travel'g Hippodromes 
Menageries and others with perfect success. 
LIST OF SPECIFICS. 
A.A. Cures Feversand Inflammation, Milk 
Foyer, Spinal Meningitis, Hog Cholera, 
B.B. Cures Founder, Spayin, Stifmness, 
3.C, Cures Distemper, Nasal Discharges, 7 
D.D. Cures Bots or Grubs, Worms,- - - 7 
H.E. Cures Cough, Heaves, Pneumonia, 
FF. Cures Colic or Gripes, Bellyache, 
G.G, Prevents Ahertion 
H.H. Cures all Urinary. Diseases,- - - - 
E.1. Cures enh ave Diseases, Mange, &«. 
J.J. Cures all Diseases of Digestion, - - 
Weterinary Case (black walnut) with Vet- 
erinary Manual, (330 pp.), 10 bottles of 
Medicine, and Medicator, S 
Medicator, 
hese Veterinary Cases are sent free to any 
address on receipt of the price, or any order for 
l 
LTT 
I 
Veterinary Medicine to the amount of $5 or more. 
Humphkrey’s Veterinary Manual (30pp.)sent 
free by mail on receipt of price, 50 cents. 
&=-Pamphiets sent free on application. 
HOMEOPATHIC MED.CO. 
HOME a iton Street. New York- . 
} 
A 
Hn 
HA 
Pittsfield, Mass. Cuts Free 
Full-Length COT, in this case, 
$10. LOUNGE, in this case, $8. 
Sold everywhere by the Trade. 
TM BRIE’S IM 
PROVED TACKLE BOX MEDIUM 
TACKLE BOXES. 
We manufacture the largest variety 
The cut 
resents our “Imbrie lnnproved,” medium 
of practical Tackle Boxes. vep- 
size, with sliding partition for various 
size reels, cork lined compartment for 
flies, etc., Size 6x9 inches, 414 inches 
deep. 
If your dealer does not keep our goods in stock, or 
will not order them for you, send fifty cents for oyr 120- 
SEE t 
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BEL page illustrated catalogue. 
ABBEY & IMBRIBE, 
> Manufacturers of Fine Fishin: Tackle 
48 & 50 Maiden Lane, Ne Y. 
SILK WORM 
BE". DATASA, 385 Broadway, N. fF¥., 
Calls the attention of the trade and dealers in fishing tackle to his extensive assortment of 
Valencia Silk Worm Gut in all grades, long and extra Jong, and from Extra Heavy Salmon 
Gut to Extra Fine. Sample thousand, 10 different grades, from extra heavy to fine, $5.00, 
For price list address 
F. LATASA, 81 New St., Rooms 43 & 45, N.Y. 
DOG TRAINI 
—BY— 
S. T. HAMMOND, KENNEL EDITOR OF FOREST AND STREAM. 
GUT. 
250, 
LOOK ! 
Marster’s Imported English Double Gun, 
TWIST BARRELS AND SIDE SNAP ACTION, 10 or 12-BORE. 
Brass Shells, 5 cts. each; U. M. C. or Winchester make Paper Shells, 12-gauge, 55 cts. per 100; 10- 
gauge, 60 cts.; FG Powder, 25 cts. per pound: Shot, 
auge, 15 cts: per box of 250; 9 or 10-gauge, 18 cts.; Wesson or Winchester Primers, 33 cts. per box of 
Loading Tools complete without crimper, 50 cts.; with crimper, $1. Three-Joint Cleaning Rods, 
LOOK! 
PRICE $16.00. 
7 cts. per pound; Black-Hdge Welt Wads, 1! bo 16. 
complete with wire brush, ete., 50 cts. Brown Canyas Coat with seven pockets, $1.50, Pants, fl. Caps, 
IN G; 
ets. Drab Canvas Lone 
cts, 
75 cts. Drab Canvas Cartridge Belts, 25 cts. Cartridge Bags 
Gun Covers, with Leather Handles, 50 
GUN REPAIRING OF EVERY 
to hold fifty shells, 50 cts, Game Bags, 50 
cts. Short Covers to take gun apart, 50 
DESCRIPTION. 
Parties out of the city wanting the above gun can have ib sent by express by sending with order $1 
to pay for boxing, 
FOR SALE AT THIS OFFICK PRICE $1.00. 
J, F, MARSTERS, 51 to 55 Court Street, Brooklyn, N. Y. 
= 
NEAR CITY HALL. 
