28 
FOREST AND STREAM 
January, 1921 
Attach this Motor 
to 
Your Boat 
New pleasures are open 
to the man who attaches a 
Lockwood-Ash Row Boat 
Engine to his row boat. 
It saves those long, hot, 
back-breaking pulls to the 
fishing or picnic grounds 
or the camp. 
It is simple, economical 
and practical and takes 
ut a few minute* to 
install. 
Ask for our booklet 
and learn about the 
30-day trial plan. 
Lockwood-Ash Motor 
Company 
2103 Jackion Street 
Jackson, Mich. 
(69) 
SlicoiWlthoutNoisc 
Cut out that unnecessary report noise. 
Don't scare away all the other game,. 
USE THE NEW MODEL 1920 
MAXIM 
SILENCER 
Price, 22 cal., $7.00 
All larger calibers. $10.00 
Send 6c. in stamps for catalogue and 
BOOKLET of astonishing exper- 
iences of Silencer users. 
Screw Top, Cold Rolled, Polished 
COPPER CANS 
Mail Orders shipped at 
once in wood boxes. Money 
Back if Can does 
not Suit. 
FREE CIRCULAR 
We Sell Copper Tub- 
ing, Unions, Etc. 
STANDARD METAL WORKS 
6 Beach St., Boston, Mass. 
PHILADELPHIA BRANCH. 15 North I Ottl St. 
ARMY& NAVY GOODS 
HUNTING CLOTHES 
Wonderful bargains in 
Army blankets, shoes, 
sox, shirts, underwear, 
raincoats, leggings, sweat- 
ers, etc. Hunting and 
camping outfits complete. 
Send six cents for 
our big catalogue H CnT3 u ^f k cc I tar k • 
No. 24 offer ill a Hunting Coat. Laree, 
hundreds of useful roomy pockets. 
37 West 125th Street NewYort 
MULLIGAN AMBROSIA 
ORDINARY FOOD HAS LITTLE ATTRACTION FOR THOSE 
WHO HAVE ONCE TASTED THIS DELECTABLE DIET 
By JOSEPH W. STRAY 
MULLIGAN may be 
Celt, possibly Hibern- 
ian, even of Done- 
gal or Tipperary 
stock, red-haired and 
sensitive, hair - trig - 
gery, the kind to leave 
alone ; but a “mulli- 
gan” by any other 
name would taste just 
as delicious, for it is 
always food, glorified 
to the nth power. 
When a party of hungry humans sit 
at table face to face with a- mulligan 
conversation ceases; silence may not 
be absolute; it is quite apt to be broken 
by ejaculations like “fine”, “excellent”, 
“prime”, “first chop” and certainly by 
that Oliver Twist classic “more”; for 
all mulligans are good, even though 
some may be better than others. 
There is no hard and fast rule for 
the cooking of a mulligan; the cook is 
content to use whatever edibles may 
he at hand; there must, however, be a 
combination, for, unless a variety of 
viands are cooked together, the savor 
and glory of the full-flavored mulligan 
will be lacking. 
During a cruise in Florida on a scow 
house-boat, from Jacksonville to Miami 
on the East Coast and then along the 
West Coast to Fort Myers on the Ca- 
loosohatehee River, extending over a 
period of seven months, eleven mulli- 
gans were eaten, and this is how they 
were prepared: 
A wash boiler, with a faucet soldered 
in one end as near the bottom as pos- 
sible, was the vessel used. 
Two or three hundred small hard 
clams would be placed in the boiler; 
then the skinned breast meat cut from 
wild ducks, any variety of ducks and 
whatever number might be at hand; a 
pair of chickens cut in quarters; some 
gray squirrels; perhaps a dozen quail; 
maybe a pair or two of rabbits, thirty, 
forty or fifty small sweet potatoes; two 
or three dozen ears of sweet corn with 
only the corn silk and the outer husks 
removed; a dozen grunts or small mul- 
lets, or two or three blue fish, or three 
or four sheepshead, or a channel bass, 
or a ten or twelve pound kingfish; per- 
haps a hundred large shrimp; a terra- 
pin or maybe two (sliders) ; a head of 
well washed celery; a bunch of aspara- 
gus and about a quart of water; each 
article, save the clams, potatoes, corn 
and terrapin would be separately 
wrapped in cheese cloth which was af- 
terwards washed and dried to be used 
again; the whole would he covered 
with cheese cloth, the cover put on, the 
contents brought to a boil and then al- 
lowed to simmer, just simmer, for three 
or four hours. 
Occasionally the cover of the boiler 
would be raised and a burst of steam 
would pervade, permeate the air with 
a most tantalizingly delicious aroma; 
the breeze would spread this fragrance 
broadcast and soon perfect strangers 
would come alongside and would angle 
for an invitation to eat; some, lost to 
all sense of proper deportment, would 
even announce that they were visitors 
and insist that a simple, ordinary, 
everyday rule of nospitality demanded 
that visitors be fed; the table equip- 
ment on the scow sufficed for six per- 
sons eating at one time; when more 
than six were to be served at one sit- 
ting each extra person was required to 
provide plate, cup, knife, fork and spoon 
and to carry this table ware away with- 
out washing after eating, and they 
would do so, and the cook would gloat 
over this and demand to know if that 
was not a glowing tribute to his skill 
and evidence that a good thing was 
properly appreciated. 
One of the good features of a mulli- 
gan is that it is flexible, elastic, pos- 
sible of being extended; a mulligan in- 
tended for four may be made to serve 
ten, and a mulligan made to feed a 
dozen persons may be stretched to sat- 
isfy the hunger of twenty; on one oc- 
casion, when it was believed that quite 
a number would seek sustenance, a ra- 
coon weighing ten pounds dressed and 
with the head off, was filled with a 
stuffing of bread crumbs and oysters 
seasoned with a spoonful of aromatic 
herbs and sewed up; after being baked 
for an hour in a hot oven until the out- 
side was well crisped it was wrapped 
in cheese cloth and put into the steam- 
ing mulligan and simmered for two 
hours; twenty-six persons ate of that 
mulligan and every last little bone of 
that “coon” was picked clean. 
A FTER the first of May the hard 
crabs began to shed, and shed- 
ders were kept in a crab car 
and the busters were picked out 
each morning and put into a separate 
car; these busters became soft crabs 
(the velvet kind), just about one hun- 
dred per cent superior to any crab ever 
served on any hotel or restaurant table ; 
when a mulligan was being cooked 
whatever number of soft crabs might 
be at hand would he wrapped in pairs 
in cheese cloth and put into the boiler; 
cooked in this manner these crabs were 
of a delicate, succulent deliciousness 
that cannot be described in words. 
When a mulligan was ready to be 
served a quart or half a gallon of broth 
would be drawn off; to this would be 
added a half pound, or a pound of but- 
ter and the whole slightly thickened 
with flour and spiced with two or three 
tablespoonfuls of the mustard liquid 
from a crock of Crosse & Blackwell’s 
chow-chow; this was the sauce that was 
served with everything; no salt or pep- 
per was ever added, the use of these 
condiments was a personal matter. 
In Writing to Advertisers mention Forest and Stream. It will identify you. 
