314 
eo  0aO“O0OO————6w66Ww0OOo—$—x—S—OOO eee ————eeeeyy 
and two coats were found necessary foreomfort. Breakfast of coffee, 
fried bacon, and boiled sweet potatoes, with chow chow as an appe- 
tizer. Didn't cook enough potatoes (only eight), and Tonic had to fall 
back on bread, Only one loaf left out of four, Broke camp, packed 
plunder, and started down under small rig, Very rough, but buttoned 
Qn aprons and laid a course for Mount Vernon, which was passed 
about 10 o'clock, and as Tonic was hungry, put in at Gunsen Cove 
for lunch, Anchored side by side, in about one fathom of water, 
cooked coffee on alcohol stove and finished the loaf, Bag of crackers 
ditto. Tonic sailed across to Glymont for supplies, while Seneca 
squared away for High Point, and rounding it found a camping place 
in Occoquan Bay, Tonic arrived, reported that store at Glymont had 
“just sold the last” of syerything except lager, of which fluid he had 
secured half a dozen bottles. Wmptied the potato bag and dined on 
coffee, bacon and potatoes, with lager for dessert, Still hungry, but 
nothing to eat. 
Thursday—Tonic started into the woods before daylight to kill some 
breakfast. Seneca built a fire and sliced the bacon. Tonie brought 
in three blackbirds and a crow. Fired away the crow and fried the 
blackbirds in bacon, Found apiece of cake in Tonic’s bag that we 
had somehow missed before. Ate everything up clean. and wished 
we'd kept the crow, Seneca started out with gun to kill the dinner. 
Sat on a log to watch for squirrels and fell asleep. Awoke at high 
noon and saw aturtle on the ground at his feet. Poked it with the 
gun. Turtle answered not. Picked itup carefully. Turtle still quiet. 
Probably in a comato e state pending cold weather. Wondered if it 
was good to eat. Perhaps aterrapin, Hooray! Terrapinstew! Put 
turtié in pantaloous pocket and started forcamp. Nearly there when 
turtle awoke from comatose state. Great Jerusalem! Great Jerusa- 
Jem! What a crawler! Made a wild rush for camp. Turtle still 
dancing a hornpipe in pantaloons. “Tonic, for heaven’s sake get 
this insect ont of my pants!’ ‘‘Not much, Seneca, that’s a snapper. 
it'd bite my finger off in a jiffy. Better shed your pantaloons.” 
Garments divested with celerity, and developments awaited, Turtle 
poked its head out, and Tonie who has been a cowboy on the plains, 
deftly lassoed it with a fish line. Turtle slain, cleaned, and fried with 
bacon, Seneca opened a can of Brunswick dessicated soup, and 
boiled a gallon, Yonic, after eating two quarts and declaring it good, 
was shown the soup powder from which ib was made, and deciding 
that it was a vile chemical coro. refused to further partake, 
finishing his meal on coffee, turtle and bacon. Tonic complained of 
painful swelling in stomach, and laid it to soup. Seneca complained 
of difto, and Jaid it to turtle. Searched medicine chest, but finally 
decided to administer lager homeopathically. Patients gradually 
recovered. Tonic yolunteered to paddle to Occuquan villare fur 
“prog.’’ Seneca remarked that he had seen pretty girlsin Occoquan, 
Tonic scraped the camp kettle for shoe blacking, Seneea fished an 
allezed blue necktie from the depths of his clothes bag and held the 
lamp refiector while Tonic arranged his toilet, after which the latter 
started for the village. Tonie’sreport.on return: *“Pshaw! No sugar, 
uo coffee, no bread, no pretty girls. Nothing but sweet potatoes and 
erackers.’’ Supped light, and turned in early. 
Nriday—siruek camp after an early breakfast of coffee (without 
sugar and mill) and potatoes, and made for Quantico, wheres we had 
4 notion we could ship some rations. Had a gond sai) with breeze on 
the port quarter, which proved pretty stiff betore we reached Qnan- 
tieo pier. At the latter point Tonie inquired of a native if there was 
a settlement called Quantico thereabouts, and received the reply: 
‘Potomac City, sab, is about a mile up the road, sah. There ain’t no 
place now, sah, called Quantico, sah.’ Hlated at the prospect of the 
outfit procurable im a city,” Tonic tucked allthe empty bags under his 
arm and started. He found Pobomac City to consist of three saloons, 
a feneral store, a railroad station and a bulldog. Untering the store 
heasked for butter. Just out. Beggs? Just sold the last one, but 
would show hima fine pair of cowskin boots, ‘‘Hang the boots,” said 
Tonic. “Gotany bread?” ‘‘We never sell bread. sah. but if you're 
married, now there’s a fine piece of calico print—”* ‘‘Confound your 
print!” cried Tonic. ‘‘What placeis this anyhow?” ‘‘Potomac City, 
sah,” ‘City, is ity Where's the police station?’ The storekeeper 
prinned. ‘‘And the city hally On Broadway, I s'pose.*’ The store- 
keeper turned pale, evidently thinking his customer was an escaped 
lunatic. After much effort Tonic obtained condensed milk, sugar, 
“Plantation” coffee at 18 cents per pound, some crackers snd pota- 
toes. _ On his return coffee was brewed en the alcohol stove for lunch, 
“Queer taste this Plantation coffee has,” said Seneca, ‘Yes, tastes 
salty,” replied Tonic; ‘you didn’t make it with river water did you?” 
Seneca owned that he did, and, dipping some water from the river, 
tasted it. It was briny. onic replied not a word, but the look he 
gaye Seneca as he emptied the contents of the coffee pot into the 
river spoke whole book stores. While preparing the coffee a bass 
grunt was heard from shore, and, looking around, a ring-tailed porker 
was discovered making off with one of the bags of potatoes. Tonic 
immediately started in pursuit, but the pig hung to the bag and 
developed astonishing speed. Over the stones and along the beach 
tore the pursued and pursner, and at Jast the pig tripped on the bag 
and dropped his prey. Woe! woe! The cracker package had been 
put in the potato bar and was crushed intoacrumpled mass “Why, 
oh, why don’t something happen?” plaintively asked Tonic, as he 
started back to the ‘‘city’’ for more crackers. 
The Gemini logged about four miles more to-day, and it was dark 
when we made camp near Sandy Point, in Maryland. Found a spring 
of fresh water hard by and the best spot for a tent we had yet struck, 
Told fishing and hunting romances around the fire, roasting sweet 
potatoes the while, and turned in after midnight. 
Saturday—Nothing happened to-day, and the log keeper is too lazy 
to ake up any thrilling adventures for the club’s delectation after 
the return. The camping place is an elysium. A farmer in the 
neighborhood has furnished us bread, butter and eggs. The woods 
abound in squirrels and rabbits, and we’ve dined on game—dined 
seven times to-day—till our clothes won't fit us. Would like to stay 
here six months under the same conditions, 
Sunday—The first southerly wind since the start caused along 
debate whether it was wicked to cruise on Sunday. Finally decided 
that in our case it wasn't, because southerly winds in October are 
rare as angels’ visits, and we are a long way from home and due 
Tuesday night. Broke camp and hai a quiet, pleasant Sunday sail 
of about thirty-five miles up river to an old camping ground of ours 
on Broad Creek, stopping only once to induce a storekeeper to open 
up and supply us with provisions. He was a church deacon and 
he wouldn't, but. said if he could find his clerk, who was in a deplor-: 
able state of religious laxity, the lather would probably accommodate 
us. We found the clerk and left the deacon to float over his piety in 
eace. 
3 Monday—Another day bare of events. Weshot hali a dozen ducks 
in the morning and more at night, and consumed the rest of the day 
cleaning and eating them. Nota breath of wind to-day, so we held a 
council of war and decided that we would wait for wind a month 
before we would paddle the twelve miles between us and home. Also 
discovered that we were getting a little stout and inf4rn-ly lazy. 
Tuesday—Shot a few ducks to bring home, and cleaned up the 
canoes, polished brasswork, etc., while an admiring native looked on. 
Scented a zephyr-like breeze from the southwest, and were on the 
Joint of starting when thé aforesaid A, N. inquired: ‘Ain't youse fel- 
fea goin’ to wash your faces afore ye git. to start for the cily?”’ Great 
goodness! We hadn't thought of that. Seneca had a dim remem- 
brance of packing a piece of soap somewhere at the start, but Tonic 
wouldn’t hunt for it, and Seneca was too “tired” to attempt the exer- 
tion, so we gaye up the idea of ablution. The breeze was light, but 
“beat paddling,’’ as Tonic declared, and it was consequently after 
dark when the Gemini bumped noses on the float at the club house. 
A short time spent atthe bath, and the two canoeists wended their 
several ways homeward, haying gained by the cruise many pounds 
of solid fiesh, much bard muscle, a black walnut complexion, & 
hearty, healthy appetite, and a week of solid, A No. 1enjoyment. If 
the reader of this log is dyspeptic, suffers from loss of appetite, feels 
languid and generally debilituted, “go thou and do likewise,”’ is the 
curative firmly advised by THE SKIPPER OF THE SENECA, 
—Washangton Post, Oct. 20, 1884. 
THE GALLEY FIRE. 
VENISON AND BEAR. 
ENISON should always be roasted or broiled and served yery 
rare; too much cooking dries it and spoils the Hayor. The saddle 
is the choicest part. In preparing it for roasting, cover it with but- 
tered paper fastened on by woodenskewers; this prevents the surface 
of the meat from becoming too hard, Hoast this before a hot fire 
for three hours, You will broil the steaks as you would broil fish or 
beefsteaks, by tying a bit of pork to them on the top, and hanging 
them before a brisk fire, turhing very often, so that they may cook 
eyjually on both sides. You may stew the tougher portions of the 
forequarter, or you may chop these pieces raw and add halt as much 
chopped salt pork to them, ssason with pepper and sage, make into 
little pats, andiry as you would sausages; indeed, these pats are 
known as venison sausages. Some persons consider 1t a great im- 
proyement to put a few drops of wine juice into the mixtures. If you 
are very “swell” campers-oub, and haye some port or Madeira wine 
with you, you may stew the shoulder of venison in the following man- 
ner: Extract the bones through the under side, make astuffing which 
shall be seasoned with cayenne, allspice avd wine, and fill the holes 
from which the bones were taken, Bind firmly im shape witb strips 
of clean cloth, put in a ate saucepan with park of a gravy made by 
boiling the trimmings of the yenison; add to tsa glass of port or 
Madeira, wine and a little black pepper. Coyer tightly and stew yery 
FOREST AND STREAM. 
slowly three or four hours according to the size. Tt should he very 
tender when done, Remove the strips of cotton cloth with care, dish, 
and when you have strained the gravy, pour itover the meat. This 
is Savory and delicious. 
_ in Idaho the hunters have a fashion of cooking 4 deer’s head, and 
itis there considered a yery great delicacy, although it may require 
éducation in Camp cooking to likeit. It seems as though only a very 
Sharp appetite could relish it, but then one never knows what the 
rest of the world will like. so the rnle for preparing it shall be given, 
and it may be used or not, at the discretion of the hunters, Dig a 
hole in the ground two feet square and one foot deep. In this cavity 
build a hot fire, and allowitto burnto ashes. Remoye about one- 
half the remaining coals, and throw into the hole a thin layer of green 
grass and leaves; then put in the head just as it was taken from the 
animal. Oover it with a thick Jayer of leayés and the embers and 
ashes previously taken from the hole. Roastan hour and a half, then 
take open the ashes, take out the head, strip off the skin, Season 
with pepper and salt, andserve, Ifyou are lucky enough while in 
canip to have an encounter with a bear, and to “come out best’ in 
the struggle, some thick slices of meat, cut from the juiciest portion 
of your adversary’s body. seasoned with sage, salt and pepper and 
broiled, will be eaten with a relish unknown outside of the woods. 
This hint is given merely to meet a remote contingency. 
Wild ducks, which are often killed by hunters, are apt to have a 
fishy flavor that renders them unpleasant; but this may be re- 
moved by parboiling them, after they are drawn and cleaned, in 
watér with an onion init. This removes the strong taste and piyes a 
leasant flavor. After parboiling them, throw away the onion and 
ay the ducks in cold water for half an hour; then stuff them with a 
dressing made after the rule given for cooking the opossum, seasoned 
Well with pepper, sage and chopped onion, and roast them before a 
hot fire; or, wrapping them in wet brown paper, roast them in the 
ashes. They should be brown and tender when done. Partridges 
should be roasted before the fire, and haye a slice of salt pork tied 
over the breast; this af once seasons and bastes them. 
You may, if you are near a field of corn, vary your bill of fare 
with a green corn soup. Take six ears of sweet corn, uncooked, one 
pint of milk, one teaspoonful of salt, one half a saltspoonful of 
whita pepper, one teaspoonful of sugar, one teaspoonful of flour, 
one tablespoonful of butter, With a very sharp knife, cut down the 
middle of each row of kernels of corn, and then, with the back of 
the knife, serape out the pulp, leaying the lull on the cob; break the 
ears, if they are long, and put them over to boil in enough cold 
water to cover them; boil half an hour, then strain the liquor, of 
which there should be about a pint; thicken this with the four 
and butter, cooked together by melting the butter, and, when it 
bubbles, stir in the four until smooth; put the liquid on to boil again, 
and, when it hoils, add the corn pulp; cook fifteen minutes, then add 
the salt, pepper and the milk, which should be hot, and serve at 
once. Ibis a very delicate and palatable soup for camp or home,— 
Boston Herald. 
CANOE AND CAMP COOKERY, 
IX. —MISCELLANEOUS—(CONTINUED). 
boiter Cakes,—Put one quart of sifted four in a deep dish, and mix 
with it one-half teaspoonful of salt, two heaping teaspoonsfnl of bak- 
ing powder and one teaspoonful of sugar. Add warm water (milk is 
better) sufficient to make a thick batter. Then add two éggs, beaten 
light, and if they donot thin down the batter sufficient, add more 
water (or milk). Beat thoroughly and cook immediately the same as 
slapjacks, 
Rice Caukes.—Into oue quart of sifted flour stir enough water (or 
milk) to make a melium thick batter; add two cups of cold boiled 
vice, two teaspoonsful of salb, and, lastly, four eggs, beaten light. 
Beat thoroughly and cook immediately. 
Plum Pudding.—Put into & basin one pound of flour, three-quarters 
of a pound of rasins (stoned, if possible), three-quarters of a pound of 
fat of salt pork (well washed and cut into small dice or chopped), and 
two tablespoonsful of sugar. Add half a pint of water and mix well 
together, Dipa cloth bag large enough to hold the pudding into 
boiling water, wring it out, and apply flour well to the inside, Put in 
the pudding and fasten it up, leaying a little room in the bag for the 
pudding to swell. Now place the whole in enough boiling water to 
cover the bag, and boil two hours, turning the bag several times to 
preventits scorching against the bottom or sides of the pot. If 
necessary to add water to keep the bag coyered, add boiling water, 
When done take the pudding from the pot, plunge it into cold water 
for an instant, and then turn it out to be eaten. 
Omaha Pudding,—Mix in a deep dish one quart of sifted four and 
one tablespooninl of baking powder. Dissolve one heaping teasnoon- 
ful of salt in one-half pint of cold water (or milk), adding eneugh of 
the latter to the formerto make avery thick batter. Mix quickly 
and boil in & bag as above. 
Batter Pudding—One quart of sifted fiour ina deep dish worked 
into a Smooth paste with one quart of sweet milk; then mix in the 
yolks of seyen egies, beaten well, two teaspoonsful of salt and one 
tourth of a teaspoonful of baking powder dissolyed ina little hot 
water. Stir hard and finally workin quickly the whites of the seven 
eges, whieh should previously have bgen beaten into a stitf froth. 
Boil two hours in bags and leave plenty of room for it to-swell. 
Corn sturch Pudding.—Dissolve three tablespoonsful of cora- 
starch in a small quantity of milk, add two eggs, beaten light, and a 
smal) pinch of salt. Heat three pints of milk nearly to boiling, mix 
all together and boil four minutes, constantly stirring. Dip a cup or 
basin 1n cold water to cool it, and turn into it the pudding, which 
should be eaten with sugar and milk when it is cold. 
Baked Rice Pudding.— Pick over and wash well one pint of riceand 
soak ittwo hours in enough milk to just more than coyerit. Then 
stir it into two quarts of milk, one-half pound of sugar, one teaspoon- 
ful of salt, and a small quantity of nutmeg or cinnamon, if at hand. 
Put into the baking basins, having first well greased them, and bake 
in the ground two or three hours Jl it is done brown, 
Creole Sauce,—The juice of a lemon, three tablespoonsful of sugar, 
ditto of tomato catsup, one teaspoonful of mustard. Heat all to near 
the boiling point, and use hot with meats or game, 
A Handy Emetic.—Dissolye gunpowder in water, and také till the 
desired effect is produced, . SENEGA, 
EDIBLE MUSHROOMS. 
Editor Worest and Stream: y 
Having recently returned from a canoe cruise down the Potomac, 
I unfortunately only to-day discovered A. Galpin’s letter on edible 
mushrooms in a back number of Forest anp SrREAM (Sept. 23, I 
thinlr), and hasten to write you lest some, in following his mistaken 
advice, may inilict upon themselves a serious injury. 
The statement of mine that he calls ‘‘erroneous or dangerous” let 
me repeat, and urge it upon all who are concerned in the preparation 
of mushrooms for the table. “If a white peeled onion cooked with 
them turns black, or a silver spoon with which they are stirred while 
cooking turns black, don’t eat them.” 
If the fungi are not eaten, as my statement above advises they 
shonid not be, it can assuredly not be called ‘\dangerous” advice, and 
it is not an erroneous” statement either. The blackening of the spoon 
does not indicate sulphur, as Mr. Galpin supposes, but phosphorus, as 
any one with the slightest knowledge of chemistry should know, and 
this phosphorus is a most deleterious substance to take into the human 
system, and under certain conditions is fatal. 
The passage of Badham which Mr. Galpin quotes, declares merely 
that the blackening of the spoon does not always occur wilh the 
poisonous fungi. Lagree with this perfectly, and therefore I have 
given many other sighs to detect the noxious mushroom, insisting 
that if any one of them is discovered the fungus should be considered 
oisonous. 
B I know well that edible mushrooms will sometimes turn vegetables 
cooked with them a ‘-blackish,*’ or rather brownish color; but I my- 
selé would not eat of fungi that turned a white onion or asilyer spoon 
to a dead black. o 
Mr. Galpin must remember that lam writing for the tyro, and that 
if is nob safe, as long as some fungi are deadly poison, to contentedly 
advise an inexperienced person that “the first thing to know about 
fungi is, that in the immense majority of cases they are hermes 
ENEGA, 
CAMP STOVES AND WET CANOES, 
Hditor Forest and Stream: - 
Camp stoves to set up inside a tent when the thermometer is below 
zero, are 4 desirable addendum to an outfit, and if they are supplied 
with an oven they may assist the culinary efforts of a tenderfoot who 
has not learned that baking can be done better without them, but 4 
camp stoye to use on a canoe cruise is a nuisance, Atberusing a few 
times the sheet iron inyention becomes abominably smutty, and 
wherever it touches the carefully kept paraphernalia of the canoe it 
leaves its indelible, nasty mark, that would make all observers de- 
clare its owner a slovenly canoeist. One thing that makes canoeing 
attractive is the ship-shape neatness of the accoutrements, the white 
gailsand the polished decks; but ship a camp stove and these de- 
siderata are lost. I carried a portable camp stove for three days on 
a cruise eight years azo. When I stopped for dinner it was necessary 
to cut wood of the exactlength to fit it; then I could not cook my 
coffee, my potatoes, and my soup all at one time, because there were 
but two holes in the top; when finally my dinner was done Thad fo 
kick the infernal thing over and wait for if to cool otf, and then, no 
matter bow carefully I handled it im folding it up I could uot 
a ae , 
[Noy. 18, 1884, 
— 
ayoid soiling my hands and clothing, and from the latter T 
could not eradicate the soot by the most industrious and. 
persistent scrubbing. IT endured the thing as long asi could, and ab 
the end of the third day I gently let it down in about twenty 
fathoms of water, Since then I would rather cruise with B, L. Zebub 
himself than a canoeist with a camp stove. Build your fite between 
two logs laid on the gronnd in the shape of an elongated V, set your 
small pots and pans over the coals near the junction of the two and 
larger utensils over where the space between them is wider, and 
you will need no stove and no crotches and eross-piece for managing 
the pots, The latter arrangment is never used anyhow by old catap- 
ers except when a,steady boil must be kept up for hours, but it seems 
impossible for illustrations of sporting hooks to make a picture of a 
camp fire without working in this worthless crotch arrangment,. 
When will canoeists learn to properly fittheir canoes betore starting 
ona cruise? We readin the interesting Jog of the cruise dowa the 
Delaware in ForEsT Awp STREAM of Oct, 30 thatthe Marion broached 
to in running a rapid, filling her with water to hergnunwales, and that, 
as avesult “everything was wet." Now, a properly fitted and loaded 
canoe ought to stand such a sousing without dampenmp a thing ex- 
cept the paddler himself, and even he might escape a wetting by the 
use of an apron and a light oiled muslin coat. In the first place, the 
provision box should be water tight, and thus the eatables wonld be 
kept dry. Then all other perishables should he carried in water tight 
bags or compartments. Mr. if. N. Moore, of the Washington C. C., 
uses an excellent bag which I can recommend, He has them made 
of unbleached muslin, sewn im a lap seam, with a double row of 
stitches, When sewn they are dipped in water and slightly shaken to 
remove the drops, and then while wet a mixture of equal parts of 
boiled oil, raw oil and turpentine is applied to the outside with a. 
brush, This takes about aweek to become thoroushly dry, and 
then another coat is put on without dampening the cloth, and if a lit- 
tle liquid drier is added to the mixture, this coat will dry in four or 
five days, Having prepared several bags, the clothing, blankets, 
etc., are pul in the bag, and its mouth is inserted in that of snother 
bag of the same size. the latter being drawn on like a stocking as far 
asit will go. If several small bags are used instead of one or two 
large ones, the canoe can be trimmed and packed to better advan- 
tage. On one ogcasion, while cruising with Mr. Moore, his canoe mp- 
set and was filled with water to the very deck, but thanks to these 
water-tight bugs, nothing was dampened except himselt, antl this 
occurred, too, in a canvas-decked canoe with uo compartments, 
An improvement on rubber boots for wading ashore, is a pair of 
rubber overshoes with legs of watér-proofed muslin sewn to them. As 
rubber is unpleasant to the feet, lain zomg ta try a complete boot 
made of muslin, having a cork sole, and will report, SENECA, 
PERSONAL.—Dr. Neidé paid usa visit on Saturday last, the 8th 
inst., on his way to rear eke whence he willgo to New Oleans, 
remaining there until June, Messrs. Gibson of Albany, and Smith of 
Newburg, were also in town last week. Mr, Willoughby called onus 
on his way to Florida, where he will spend the winter, Windwards 
No. 2 and 4 are now laid up at Newport, and besides No. 3, he will ise 
in Florida a 17ft, sharpie now building by Mr. Glaphan. Without 
wishing to cast any reflections on the new boat, we Sugeest that it be 
named *‘Leeward" for variety. The Dot will soon take her departure 
for Florida, and Psyche will follow a little later 
Hachting. 
A NEW CRUISING CLUB. 
4 Were organization of the Single Hand Cruising Club will probably 
be perfected by the spring or during the summer of 1885 in Bar- 
negat and Little Hey Harbor bays, New Jersey. This will be a purely 
cruising fraternity, The meets of ths club will be ecruisiug not rae- 
ne nage No racing can be done by meiibers under the flax of the 
elub. 
Dangerous models will not be entered wpon the tists, nor will in- 
experienced sailors or men unable to swim be admitted to member- 
ship. The principles to be developed by this fraternity in the con- 
struction of yachts and cruising boats will be symbolized iu these 
words; First, satety; second, comforh; third, speed. 
There is a larger class of smail yachts and cruising boats, nob 
canoes, which cannot very properly find admittance to the now sue- 
cessful American Canoe Association, On account of its annual races 
the A. C, A, is obliged to have an arbitrary classification of Ganoes 
to suit racing rules, which rules and limits of beam, length, éte, will 
not permit its members to build canoes for purely cruising purposes, 
after the models which individual experiences frequently suggest, The 
Single Hand Cruising Club will have nolimitations ag to beam, length, 
depth of hold or draft. Every member will develop his ndividualhty. 
The limit of tonnage or capacity in the boats of the members will he 
confined to a well defined understanding of the meaning nantically 
Speaking of the term ‘single hand,” and this will be proved experi- 
mentally and practically, as will be all the rules that are to govern 
the membership. 
As the club does not desire notoriety or a very large membership, 
but wishes to establish itself on a firm and useful basis, for the mutual 
improvement of its mempbers and for che encouragment of sate, com- 
fortable and enjoyable sailing, it will for the next fewmonthe, ‘make 
haste slowly” in perfecting its organization. As much ambiguity ex- 
ists at the present time in relation to club initials, individual and club 
flags, as well as in the duplication of names of canoes, small yachts, 
ete., the writer would state that the new organization is not an Asso- 
ciation of clubs and individual members, but only a Glub; thatils 
name is the Single Hand Cruising Olub; thatits flag of white bunting 
will have in it a single hand of red, which singl¢ hand of red may 
also find a place in the peak of the mainsail on both its sides. There 
will be no letters upon the flag. In due time the Single Hand 
Cruising Club will offer all its hands to welcome its brothers of the 
cruising fraternity and all who love Forest Anp STREAM. é 
KIPPER. 
IN THE FISHING FLEET. 
WN connection with the fight for reform in our yachting fleet, we 
I have also advocated a change in the models and rigs of the fish- 
ing fleet, which measure has at last been tried succéssfully, as told in 
the following letter to the Cape Ann Advertiser, Myr. Collins has for 
some years made a careful study of the requirements of fishing yes- 
sels, and has been an eatnest adyotate of depth and moderate beam. 
The majority of those interested have been confident of the superier- 
ity of their old craft, unwilling to try anything new or to admit the 
possibility of their being anything better than what they have; bn 
as in yachting, such opinions must succumb in the end to the hard 
logic of fact, and the actual performances of the deep boats alongside 
of their shoal competitors wil carry conviction to all: 
The paragraph in the Advertéser of Och. 31, m reference to the new 
fishing schooner Roulette, is especially interesting to me, anid doubt- 
less to many more of your readers, since this yessel is the first practi- 
cal illustration of the ideas which have been adyanced in the press 
for the improvement of our fishing fleet. In designing and building 
this vessel, Mr. D. J. Lawlor, the well-known naval architect of Chel- 
sea, deserves the honor of having heen the first builder fo maugurate 
a change in the form of our fishing schooners, a change which we 
aero Hees thing will soon be extensively adopted. 
A little more than two years ago—in the autumn of 1882—T had a 
conversation with Mr. Lawlor on the subject of building deeper 
vessels for the fisheries, and at that time he declared his intention of 
building a schooner which should be at least 10ft, deep in the hold, 
Circumstances did nob fayor the accomplishment of this object until 
the present year, when he built and launched the Roulette. As this 
vessel has developed an almost uuexampled speed, particularly in 
strohe winds, and most of the mackerel men, at least, are acquainted 
with her performances, it is only necessary to allude to her sailing 
qualities here simply to show that a deep schooner beside being a 
safer craft, may also be swifter than one that has less depth. If call 
attention to this matter of speed, since one of the arguments ad- 
vanced against the adoption of deeper yessels is that they will not be 
so fast as those we now have. A writer in the Advertiser of April 21, 
1882, under the nom de plume of ‘Sea Horse,’ says! ‘Take a North 
Sea vessel on the Grand Bak with a fare of fresh halibut on board, 
bound for Gloucester, and [think the halibut would allbe sour before 
DEPTH 
they reached market. Tf the North Sea fleet can carry more sail in a 
ale of wind than Gloucester vessels, they must be provided with 
better duck than we can procure.” i 
The writer of this no doubt deemed it extremely improbahle that 
the North Sea vessels and our own fishing schooners would méet as 
they did at Teeland this year, under couditions to try their relative 
merits—in part at least. The former being yery lightly rigged, and 
carrying only about two-thirds as much canvas as the Gloucester 
vessels, cannot, of course, be expected to be so fast as the latter are 
in light winds. But I was told by Captain Pendleton, of the schooner 
Alice M. Williams, that on the day he left Iceland he encountered a 
héayy wind and séa, that rendered it necessary for him to heave to 
under a double reefed foresail. Soon after he hoye to he was passed 
by an Bnglish smack, going alung comfortably under a single 
reefed maivsail and a whole stayforesail, and making an eshi- 
mated speed of about eleven knots per hour, “At the same 
time,” says Captain Pendleton, “‘she was so dry that a por- 
tion of her crew were on deck without any oi clothes on,” Com- 
° - ' 
