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MENU CARD, N.ty. C. C. DINNER, DEC. 13, 1884. 
CLEVELAND.—The championship badge of Cuyahoga county is 
now in the hands of G. A. Calhoun, of the Cleveland Club, The 
badge is shot for every four months and is open to any member of a 
county gun clubin good standing, The conditions of shooting are 60 
glass balls thrown from one Bogardus rotary trap, at 18yds, rise, $5 
entrance. Owing to field shooting being on, but seven entries con- 
tested at the last match, Messrs. Calhoun, Powers and Millard of the 
Clevelands, and Roof and Olosse of the Kirtlands, and Behlen and 
Phare of the Bast Ends. The total stood: QC. A. Calhoun 47, W, H. 
Millard 44, Daniel ©. Powers 42, C. M. Roof 41,T, A. Closse 40. H, 
Phare 40, H. Behlen 40. Since the badge has existed, March 2, 1882, 
its winners have been as follows: D. 0. Powers, Cleveland Olub; John 
Prechtel, Kirtland Club; ©. M. Koof, Kirtland Club; J, J. White, C. 
A, Calhoun (8), R. E. Sheldon (2), of the Cleveland Club, 
OCOLUB SCORES.—Oorrespondents who favor us with scores are 
requested to send them in as soon as possible after the matches 
described. We go to press Wednesdays; and it is necessary that 
ase. or publication should be in hand by Monday, or Tuesday 
at the latest. 
MALDEN GUN CLUB.—The club held its weekly shoot at We lling 
ton on the 18th. The events were as follows: 
1. Five clay-pigeons—Eager first, 
2. Five birds, ye traps—Sampson first, Dickey second. 
8 Three pair clay-pigeons—Hager first, Adams second, 
4, Three siugles, three pair doubles—Hager first, Dickey second. 
5. Five clay-pigeons, 25yds.—Eager first, Adams second. 
6. Seven singles, five traps—Dickey first, Sampson second, 
%. Three pair—Adamse first, Snow second. 
ph poe pair clay-pigeons—Nichols first, Dickey second, Sampson 
ird. 
9. Seven birds, five traps—Dickey first, Sampson second, Adams 
and Eager divided third. 
ares pigeons, five traps—Nichols first, Dickey second, Snow 
ra. - 
11. Five blackbirds—Eager first, De Rochemont and Law divided 
second, Dickey and Short divided third, 
12, Seven clay-pigeons—Dickey and Hager divided first, De Roch- 
mont and Law divided second, Adams third. ' . 
18. Six clay-pizeons—Dickey and Sampson divided first, Nichols 
second, De Rochemont third, ; 
14, Wive clay pigeons, five traps—Dickey first, Draper and Law di- 
vided second, De Rochemont and Draper divided third, > 
15, Three pair clay pigeons—Dickey and De Rochemont divided 
first, Sampson second, Adams third, ‘ 
16, Seyen clay pigeons, five traps—Adams first. Dickey second, 
Nichols third. 
17. Five birds, straight arm—Dickey first, De Rochemont second, 
Adams third, 
18. Five clay pigeons—De Rochemont first, Sampson second, | 
19, Five clay pigeons—Law first, Adams second, Sampson third. 
The club gold badge was won by Buffum from Pratt, He was then 
challenged by Nichols, whom he defeated also. 
The challenge match for the State clay-pigeon badge, between J. 
Buffum, of Melrose, end 0. R, Dickey, of Boston, five clay-pigeons, 
was won by Dickey, who broke 43 birds, Buffum breaking 41, 
Canoeing. 
CANOEISTS are invited to send us nates and full reports of cruises 
club meets, information about canoeable waters, and other comm 
nications af interest. 
Secretaries of canoe clubs are requested tosend to Foresr AND 
Srream their addresses, with name, membership, signals, ete , of 
their clubs, and also notices in advance of meetings and races, and 
reports of the same. Canoeists and all interes in canoeing are 
requested to forward to Forest anp STREAM their addresses, with 
logs of cruises, Tzaps, and information concerning their local waters, 
drawings or descriptions of boats and fittings, and all items relating 
to the sport, 
NEW YORK Cc. C. ANNUAL DINNER, DEC. 13. 
HE dwellers on East Seventeenth street are accustomed to see 
sweet young ladies of advanced ideas and high ambitions in the 
culinary line tripinand out of No. 222, where Miss Parloa presides 
over aglittering array of pots and pans; but their curiosity was ex- 
cited on Saturday last as, at intervals throughout the afternoon, a 
number of staid and respectable-looking gentlemen strolled up the 
street, singly orin groups of two or three, looked carefully for the 
number, and disappeared inside of the door whose whose plate bore 
the inseription “School of Cookery,’ Ifthey could have looked in- 
side, their curiosity would haye given place to much amusement at 
the novel scene. The second floor was arranged as in many New 
York houses—a front parlor, back parlor, and a square hall between, 
Each of the parlors was fitted up with a large cooking stove, with a 
tank at the backfor hot water, and a capacious iron sink with water 
faucets, the wall above being coyered with ornamental! tiling. In the 
front room were two large tables, with chairs, and in the rear room 
were Several dressers and cases for dishes, two small tables, a refrig- 
erator, and an endless aisles of pots and pans; while outside of each 
of the windows was a wide shelf. 
Seated at one table were three gentlemen of dignified aspect busily 
engaged over a large dish of sweet potatoes, cutting them into 
“squares the size of dice.’ At the same table was an elderly gentle- 
man, whose kindly and benevolent countenance was belied by a pair 
of gory hands, fresh from deeds of blood, Opposite to him, armed 
with a ferocious butcher knife, was a well known literary man, who 
With the help of a young artist, mone the trio deputed to pre- 
pare a dozen use for the table. Neat by two lawyers quarreled 
over a bowl of striped bass they were trying to convert into filets, 
while the united efforts of a broker, a doctor and an editor to lard 
@ haunch of yenison af the same time poly resulted in each ially 
transfixing the other two onthe point of his larding needle. The 
fact that nearly every one present was addressed, not by his name 
but by some such appellation as Daisy, Siren, ¥reak, Psyche, Whim 
or Quenn, would have probably increased the wonder of any chance 
spectator, unless he had been informed that when off together it is 
the custom for canoeists to call each obher by the names of their 
boats rather than by their proper appellatives, 
The occasion was the fourteenth annual dinner of the New York 
Canoe Club, who had departed for once from the stereotyped restau- 
rant dinners, and, with the aid of Miss Parloa, were doing in thecity 
as they would in camp, The general order designated club uniform, 
and the green Norfolk jacket and knickerbockers for once outnum- 
bered the customary dinner dress. In addition each was provided 
with a huge white apron, which he draped in such a manner as 
pleased him best. One tall individual enyeloped himself in its folds 
after the manner of the ancient Roman, and might have passed for 
Barrett as Brutus, while another tied his about his neck, the ends 
in front making a graceful bow, and with the belt of his jacket con- 
fining the lower end looked like a prim young miss in a pinafore. 
Another draped his like a Spanish mantilla, and a fourth girded him- 
ae with a towel neatly fastened at the back with an icepick in lieu 
of a pin, 
When all were ready and assembled in the kitchen, Miss Parloa took 
up one of a dozen grouse lying in a big bowl on the table and began 
her lecture. First the bird which was already plucked, was exam- 
ined and the tail and all the remaining feathers removed, then be- 
ginning forward the lecturer dexterously amputated the neck and 
both wings—cut off close, as in a game bird they are always tough— 
then going aft both legs were cut off at the first joint. Now for’ard 
again and the ney was emptied and the entire membrane carefully re- 
moved, as it would give astrong taste to the bird. Then all hands were 
piped aft, and the heart, lungs, and the entire contents of the hold 
were removed and thrown overboard. Next. proceeding still further 
aif to that part which would have been the taffrail. if it had been 
a boat instead of bird, a little sack of oil, supposed to be provided for 
the purpose of calming the troubled waters. was found and carefully 
removed. After this a lashing was put around both legs and the 
taffrail, and fidded with a little marlinspike. 
The next process was that of larding. The pork, which must be 
firm aud solid, is cut into slices 3-Itin; thick and din. long. Only 
about lin. in thickness, directiy under the skin,is used, and the 
slices are cut parallel with the skin. Each slice is again cut into 
small! strips, 3-16in, square and 3in. long. The larding needles are 
curious affairs, each about 8in. long, sharp at one end, but in. 
diameter at the other. They are hollow for almost the entire length, 
and are used without a palm. A strip of pork, which must be first laid 
in ice and water, is pushed into thé after end of the needle, and the 
entire affair is drawn through the sides of the fowl; the strip of pork 
is left in the flesh with its ends projecting. These are afterward 
worked into Turks’ heads, or Matty Walker , or a herring-bone stitch 
May be used, giving a neat effect. 
ittiwake, Guenn and two others were left to strive with the fowls, 
Daisy displaying great dexterity in the matter. of larding, while the 
rest proceeded to the preparation of the fish, 
These, which were striped bass, were already scaled and cleaned— 
the condition in which they usually comie into the canoeist’s hands— 
so Miss Parloa began by removing the fins, skinning, cutting carefully 
down the back and removing the backbone, then each of the sides 
was cutinto three’ pieces, to be aflerward fried in a pot of boilin 
fat. A party was detailed to finish the fish, and the rest proceede 
to the venison. This was first seraped.very clean, a proceeding that 
would probably be omitted in camp, and under the artistic manipula- 
tion of the owner of the Kazoo, assisted by Jersey Blue, a portion of 
the bone was removed, the edges trimmed up, and the same larding 
proces: gone through with. ~After this it was turned over to the 
Doctor, who placed itin a pan withalittle water, and devoted the 
rest of the evening to the operations of watching and pane 
By this time another division were well under way with the sauce 
tartare and head sauce, while ssyeral more were busily engaged with 
the salad and dressing, and in breaking and beating eggs. 
“Potatoes must be cooked for thirty minutes in boiling water,"’ 
said Miss Parloa, “the salt being added after the first fifteen minutes,” 
and straightway a stalwart canoeist and wheelman had‘a kettle on 
the fire, and was preparing the fruit, while Miss Parloa dispatched 
Mosquito and Jersey Blue for two large bowls of soup stock, 
This, she explained, was prepared by boiling the meat in water 
making a jelly-like mass. From the top of this Miss Parloa skimmed 
alayer of fat, then the stock was ladled into the soup kettle, with 
great care not to disturb the sediment in the bottom. It was then 
left to boil, while the bouquet was prepared, A few sprigs of celery 
was taken, with minute twigs of sage, thyme, and tarragon, and 
tied in a bunch which, was put in the soup, with salt and pepper, 
When it was boiled sufficiently the kettle was set back on the stove, 
while the other operations went on, after which the soup was strained 
through a napkin, and the vegetables, of the canned variety, were 
also strained and added. 
The canoeists contented theniselyes with preparing the substantial 
ortion of the feast, the duff, ices and manavelins being concocted by 
iss Parloa’s regular pupils in the lower story of her house. By the 
time that the roast was well under way, all hands were more than 
ready, but first the potatoes had to be finished. Two sturdy canoeists, 
the most skillful paddlers of the club, were selected to wield the 
potatoe mashers, which they did with the grace and skill that has 
won them reputations afloat, while Guenn, Freak and Jersey Blue 
put the sweet potatoes, previously cut. into shallow pans, salted and 
peppered them, and coyered them beautifully with butter, after 
which they were browned in the oven. 
At last came the joyful summons. Aprons were removed, and all 
filed, into the dining-room, which had been decorated with flags of 
the club. The tables had been tastefully arranged, the menu being 
folded to represent an A tent, tha artistic portion being the work of 
one of the club. Guenn and Psyche graced the hedds of the tables, 
while Whim and Surge were placed at the lower ends, each man’s 
place bemg designated by the name of hiscanoe on acard, At the 
conclusion of each course, the cooks who had prepared it were called 
on to dish and serve it. assisted by two colored gentlemen. The usual 
rule, that after cooking 4 meal, one does not care to eatit, certainly 
did not hold good in this case, as soup followed oysters; fish, soup, 
and so on down the bill of fare. Thanks to Miss Parloa's care every- 
thing was well cooked, so not at allin camp style 
The only rear ee seer to the general harmony were caused by Dot 
trying quietly to boilthe handles off half a dozen of Miss Parloa’s 
best knives; a surreptitious attempt on the part of Freak to cook one 
of his favorite omelettes in @ silver dish cover, and Friday's desire to 
teach Miss Parloa how to make really good coffee in a tin pail; but 
none of these well-meant efforts were attended with serious results, 
Siren, who was appointed to beat the eggs, was also detected in his 
sfforts to lighten the labor by oiling the gears of the egg beater, as a 
stream of black grease ran down inte the eggs, and he was at once 
eent to the foot of the class. 
The dinner, as far as those directly concerned, was a decided suc 
cess. The canoeists learned much about civilized cookery ot which 
they were previously ignorant, and Miss Parloa also learned some- 
thing new of the methods of camp cookery, though it is doubtful if 
she was as much edified as surprised. Whether the wives of those 
Benedicts who were present will profit as much as their husbands re- 
mains to be seen. Of eourse; they are all used to long lectures in 
masculine style, on ‘‘my grandmother’s crullers,’’ *'my mother’s 
squash pies,”’ etc., and now anew standard of culinary excellence 
will be set up for them in the form of ‘Miss Parloa’s soup, fish, or 
roast," as the case may be, Let us hope that they attain it. 
The Father of American Canoeing, being a resident of Garden 
City, and consequently under the paternal care of the estate, is not 
allowed to be out by night, and thus was unable to be present at the 
late dinner of his club. In spite of his absence, howeyer, he ven- 
tures on the following criticism of the affair, which we copy from 
the columns of the New York Times. It is very evident that he is 
not up to the refinements of modern camp cookery, but is familiar 
only with the crude and barbarous methods in vogue among the 
savages of the Richelieu River and the Great South Bay, in which 
regions he is said to have cruised: . 
“The annual dinner of the New York Canoe Club last Saturday 
night was a new departure in club dinners. Instead of sitting down 
in evening dress, at a table furnished by some eminent caterer, the 
club cooked its own dinner and wore ‘camp dress’—as blue flannel 
shirts and trousers are delicately called—while cooking and eating, 
Miss Parloa kindly undertook to supervise the cooking and to do 
what ee in her power to permeate maseuline cooking with feminine 
principles. ; 
“Ordinarily the work of cooking for a company of cruising canoe- 
ists is done by one man, in consideration of exemption from the duties 
of going for milk, gathering firewood, and washing dishes. Obvi- 
ously this symstem was not adopted on Saturday, since it was an- 
nounced that all the assembled members of the club were to cook. 
In such case it would have been the height of absurdity for thirty or 
forty men to unite in trying to cook a joint dinner. They would not 
only spoil the broth but everything else, and Miss Parloa could by no 
possibility have consented to such culinary anarchy. It follows that 
each canoeist must haye cooked his private dinner—and itis be hoped 
he enjoyed it. 
“There is no difficulty in imagining what the ayerage dinner was, 
and there could have been little difficulty in cooking it. Most of the 
canoeists probably dined on canned meat warmed over. A few enter- 
prising spirits may have calcined a slice of ham, and others doubtless 
added eggs to their bill of fare. Coffee was of course made by 
every one, by boiling, and, as a desert, the more luxurious canoeist 
enjoyed canned peaches, After dining we may suppose that the 
members of the club stretched themselves wn the floor for an after- 
dinner pipe, but that they must have washed their dishes the same 
evening instead of postponing that ceremony until the next morning 
and would not have been permitted to leave their dishes unwashed, is 
evident from the fact that they all went home before morning. 
“One can imagine the horror of Miss Parloa when she saw a 
canoeist boil his eggs with his coffee in order to economize water and 
dishes. She might have been able to overlook, as a masculine eccen- 
tricity, the carying of corned beef with a. sheath knife and the use of 
& common spoon for ladling out condensed milk and sugar; but she 
could never have pardoned the canoeist who fried his eggs in one cor- 
ner of the frying pan while he heated his corned beef in the other. 
The amiable instructor of the canoeists must have expected them to 
cook after the feminine manner, with a multiplicity of pans and pots 
and a scrupulous regard for neatness accordilig to the feminine stan- 
dard. The probabilities are that she gained more new ideas from her 
pupils than they gained from her. If one of the canoeists had the 
forethought to bring with him a large box of sand to represent the 
usual sandbank so useful in camp cooking, the device of cleaning 
Enives and forks by ‘jabbing’ them into the sand, must have struck 
Miss Parloa as something altogether new, and she must have been 
somewhat astonished when the man whose duty 11 was to wash the 
frying pan clamored for a little sand wherewith to scour it. 
“Tt is doubtful if the praiseworthy attempt to modify camp cook 
ing in accordance with feminine prejudices can be made successful. 
A woman when engaged in cooking in a kitchen has plenty of fire and 
endless pots and pans at her command, but the canoeist is limited in _ 
all these respects, and if heis cruising on salt water he is frequently 
compelled to be extremely economical in his use of fresh water. He 
has room in his canoe for nothing that is not strictly necessary, and 
hence his cooking ADRALATHS usually consists of a coffee pot, a frying 
pan, and a tin pail that can be used to hold water or milk, and also 
as a pot in which to boil rice or potatoes. How, in these circumstan- 
ces, he can adopt feminine methods of cooking is «ot clear. For ex- 
ample, a woman regards a mince pie as a very simple affair, and Miss 
Parloa would doubtless think it easy for canoeists to make mince 
pies, She would tell him to chop up his scraps of meat and apples; 
but he has no chopping bowl and no chopping knife. She would in- 
struct him to stone his raisins and carefully mix his spices: but rais- 
ins and spices do not grow in the wilderness, She would teach him 
how to roll out his pie crust; but he has noroller. And she would 
give him careful directions as to how hot his oven should be made; 
but he has no oven. It is useless fora canoeist to learn cooking at 
the feet of a woman, Let him monkey with his frying pan by the 
hight of nature, and he will achieve all the successin cooking that is 
possible to him as a male animal and a canoeist.” 
CALIFORNIA.—Canoeing is attracting more attention in San Fran- 
cisco, and new converts arecoming in. A new canyas canoe, the 
work of an amateur, has been added to the fleet, and several new 
canoeists are about to join italso, This time of year, when we are 
compelled for the most part to lay up, is the season in San Francisco, 
and the canoes are afloat all winter. 
SPORT FOR CANOHISTS IN WINTER.—As canoeing has stopped 
for several months throughout Canada and the Northern States, and 
canoeists must devole their time to some other form of outdoor sport, 
we suggest an iceboat of sree construction. As therigis already 
at hand, and a canoeist will be content with a small craft, the ex- 
pense will ba but trifling, The ice-boat men of the Hudson are now 
excited oyer the invention (7) of a new sail, the same, in fact, that 
was described in Formst AnD Stream of Aug. 7, 1884, and it would be 
as well suited for small craft as for larger ones, The crew of the 
Helena built a good and simple iceboat last winter, perhaps he will 
tell canoeists how he didit, 
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