1900 
97 
A Woman’s Trip to Alaska. 
travel, and housekeeping up in the 
ARCTIC CIRCLE. 
Part I. 
It is somewhat rare to meet with a 
woman who has lived in Alaska after 
going to Dawson by the overland trail 
from Dyea; over the Chilkat Mountains, 
and thence down the Yukon River to 
Circle City by barge, boat, and on foot. 
Among those who went was Mrs. Ellen 
Hudson, of Mantua, Ohio, an energetic 
woman of middle age, possessing strong 
powers of perception and a faculty of 
describing what she saw. 
“It was a strange fancy that possessed 
me," said Mrs. Hudson, “to leave all my 
friends and relatives in Ohio, and go to 
the Klondike, thousands of miles away, 
and with a party of whom I knew only 
one person, but I had a good offer, and 
now that I am home again, safe, sound 
and well, I look back upon the trip with 
great pleasure, and would not take any 
money for the experience, for go where 
one will, he can never see grander sights 
than between here and Dawson and the 
Arctic Circle. 
“We left Cleveland, five of us, Mr. 
Clair, his wife, his two brothers, and 
myself. Mr. Clair had been to Alaska, 
so we had the benefit of his experience. 
At Seattle we got our outfits; a full 
year’s supply of clothes, food, medicine 
and tents, and it made about 500 pounds 
for each person. All our food was dried, 
even to the eggs. We took some canned 
goods, condensed milk and the like. 
Shoes and waterproof canvas clothing 
were not forgotten. Here I exchanged 
trunks for canvas bags holding about 
three bushels each, and looking just like 
a mail sack, and into these went all my 
clothing and the like. When we got to 
Dyea, I exchanged my hat for a man’s 
felt hat and a sailor’s slicker hat with a 
rain roof on the back. What a motley 
crew it was at Dyea! The long trip up 
from Seattle, among the islands of 
Alaska, the towering mountains along 
the coast, and the canals were beautiful 
beyond description. 
“Did we stay long at Skaguay? Only 
three days or so. until we could get 
Indians to pack (carry) our goods over 
the pass to Lake Bennett, 29 miles away. 
It cost me almost $50 to get my bag¬ 
gage and food taken just over the pass. 
We fixed our dresses into walking skirts, 
put on heavy shoes, carried a good pack 
ourselves, and started for the Sheep 
Camp. I repented time and again, but I 
was going to go through. No one can 
picture the trail then. It was lined from 
city to summit with tents, baggage, dead 
horses and oxen, and such rough men, 
but do you know, from home back to 
home again, I never had a rude or of¬ 
fensive word addressed to me. I was just 
pulled up the Pass. An Indian would 
reach down, take my hand, and just pull 
me up from one rock to the other. The 
Sheep Camp was a motley collection of 
tents, poor sheds, and saloons. We had 
our own outfit, tent, and the like, and 
so kept our own hotel all the way. At 
Lake Bennett we loaded upon a barge 
and floated down to the first rapids, 
where we hau to portage around them 
about five miies. The trail was up and 
partially over a mountain, and it was 
an awful job to get our equipment over, 
and when we got to smooth water we 
could not get a boat, so had to wait sev¬ 
eral days. Here the weatner turned 
cold, with frosty nights, and I, who had 
three weeks before been sleeping in good 
beds, slept here on the ground rolled up 
in a blanket, on some pine boughs, with¬ 
out taking cold. Here we added a dog 
team, and I had no end of fun seeing the 
dogs pull on their loads. They were fed 
Dog salmon, caught in the river, and 
they were given their food as a reward 
of merit; bad dog, no fish. If in the 
morning they come ‘up to call,’ and got 
into their harnesses all right, they had 
fish, and then when the driver shouted 
‘Musha,’ they set out with a bark and 
rush that was very interesting. We had 
all sorts of adventures getting to Daw¬ 
son City. 
“We had to tie up every night and go 
into camp on shore, as the danger of 
boating was too great. At all the rapids 
and dangerous places we had to lug all 
our stuff ashore and carry it round to 
smooth water. I could do my 15 miles a 
day on a tramp all right. Some of the 
way we would not dare ride in the boats. 
THE RURAL NEW-YORKER] 
so the boatmen would go on and wait 
for us miles down the river. It hap¬ 
pened to be pretty good weather, but 
there was frost enough to form ice every 
night. The last 100 miles we made in 
a boat to Dawson. How I did long to 
hear from home! I never got but one 
letter from Ohio while I was gone, and 
not a paper sent me reached me. We 
reached Dawson October 20. 
■ There was not a house to be had, so 
we fixed up our little tent and lived in 
it until Thanksgiving Day, when we 
moved into our log house. You can 
guess how comfortable it was all 
through October and November; the 
weather had been growing colder, 
though there was but little snow, and 
the last week we lived in the tent, the 
thermometer was from 10 to 15 degrees 
below zero.” john gould. 
Rural Recipes. 
CHIEFLY DESSERTS, WITH A HIT OF ECON¬ 
OMY FOR BALANCE. 
What is it worth, if, knowing how to bake 
The most ambrosial of dainty cake, 
The housewife fails, when hungry men 
would eat 
Substantial hash, or well-cooked juicy 
meat? 
Pittsfield chocolate cake is very good, 
and different in flavor from any other 
we know. The ingredients required 
are two eggs, one-half cupful butter, 
one-half cupful grated chocolate, one 
cupful milk, one cupful sugar, two tea- 
spoonfuls baking powder, two teaspoon¬ 
fuls vanilla, 1 y 2 cupful flour. Cream 
together the butter, sugar and eggs, add 
milk, flavoring, and chocolate, the lat¬ 
ter being melted by standing the cup 
containing it in hot water; then add the 
flour. If not of the tight consistency, 
add a little more flour. Bake in a single 
loaf. 
One cannot have too many recipes for 
using cold cooked meat acceptably, and 
here is a nice breakfast dish made from 
this familiar foundation. Use any bits 
of cold meat, chopped fine; then meas¬ 
ure half as much potatoes as meat and 
the same of bread, broken fine; moisten 
the bread with hot water; to a pint of 
the mixture add a bablespoonful of flour, 
two eggs well beaten, half a teaspoonful 
of salt, saltspoonful of pepper; beat all 
together for five minutes; drop from 
the spoon 'into a hot buttered spider and 
brown slowly on both sides. 
Leche dulce, or sweet milk, is a Cuban 
dessert which is suited to the farm sup¬ 
per; it is sure to be a favorite with the 
children. It is prepared by putting on 
a quart of milk to boil, sweetened with 
a cup of molasses or sugar, add two 
tablespoonfuls of lemon juice to make 
it curdle. It does so 'in large pieces; 
then sprinkle with a teaspoonful of 
ground cinnamon. When eating it and 
outting through these pieces with the 
spoon it resembles a piece of cake in 
sauce. 
Most juveniles know Banbury in con¬ 
nection with the nursery rhyme about 
the lady who had rings on her fingers 
and bells on her toes. In England, how¬ 
ever, that historic town is rendered me¬ 
morable by Banbury cakes, made as fol¬ 
lows: Make a nice puff paste, roll it out 
the usual thickness for pies, then cut 
into pieces with a large biscuit cutter; 
pile one tablespoonful of the filling on 
half of each round of paste, wet the 
edges and fold the other half over; press 
edges together; bake in a hot oven for 
fifteen minutes. Filling for same: Two 
cupfuls of chopped raisins, one cupful 
sugar, one egg, one lemon; mix thor¬ 
oughly. 
A delicious jam may be made from 
seedless raisins, which are quite reason¬ 
able in price now, and this will help out 
the canned fruit. Look over the raisins 
carefully and rinse them in cold water. 
Drain, then add a cupful of cold water 
to each pound of raisins; cook gently 
half an hour, then add a cupful of 
sugar, place an asbestos mat under the 
kettle and cook half an hour longer. If 
a very sweet jam 'is liked a pint of 
sugar may be used and a sliced lemon, 
with seed removed, may be added. Very 
nice made plain to serve with whole¬ 
wheat or brown bread. May be made 
in large or small quantities, as it keeps 
nicely. 
A dainty and uncommon apple dessert 
is made as follows: Pare and core six 
good cooking apples, filling the core 
cavities with sugar seasoned with cin¬ 
namon or nutmeg; bake covered until 
done. Allow to cool, then cover with 
a meringue made from the whites of 
three eggs sweetened with three table¬ 
spoonfuls of powdered sugar and half a 
teaspoonful of lemon extract; brown 
slightly in a moderate oven. Make a 
custard of the three egg yolks, one-half 
cupful of sugar, one pint of milk, one 
MOTHERS.—Be sure to use “Mrs. Wins¬ 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— Adv. 
teaspoonful of cornstarch and the juice 
of half a lemon. Pour into a glass dish 
and chill. In serving have the apples 
cold, also, and pour the custard over 
them. 
Here is Mrs. Rorer’s mode of cooking 
the humble cabbage, which greatly im¬ 
proves that vegetable: Wash well one 
head of cabbage and soak in cold water 
one hour, then drain anu shake. Put 
into a large kettle of ^oiling salted 
water and boil very slowly for 20 min¬ 
utes, then drain the cabbage and chop 
it fine. Put this cabbage into a saucepan, 
and a tablespoonful of butter, a gill of 
cream, half a teaspoonful of salt and a 
dash of pepper. Stir until thoroughly 
hot, then turn into a vegetable dish, 
cover with squares of toasted bread and 
it is ready to serve. This, if well pre¬ 
pared, Is one of the caintiest of all the 
Winter-vegetable dishes. 
The Future of 
Children 
A child’s life may be 
blighted by the diseases of 
youth, such as Rickets, 
which is characterized by 
weak bones or crooked 
spine, and inability to stand 
or walk steadily, or Maras¬ 
mus, that wasting disease 
characterized by paleness 
and emaciation, or Scrofula, 
a constitutional disease of 
the glands and neck. 
Scott’s Emulsion 
of pure Cod-Liver Oil with Hypo- 
phosphites of Lime and Soda will 
prevent and cure these diseases, 
it supplies just the material needed 
to form strong bones, rich red 
blood and solid flesh. It will also 
reach the infant through the moth¬ 
er’s milk, and be of the greatest 
benefit to both. 
At all druKffists; 50 c. and $ 1.00 
SCOTT & ISOWNE, Chemists, New York. 
B. & B„ 
less to pay for 
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Have published a beautifully 
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Send for a copy—free. 
Sacrifice of odd lines 1899 
choice 75c. to $1 25 Dress goods 
50c.—50c. ones 25c. —and lots at 
15c. and 20c. ’way under price. 
A clearance of useful goods— 
positive — absolute—present 
values considered, never equaled. 
BOGGS & BUHL, 
Department C, 
ALLEGHENY, PA, 
American Gardening. 
Ten Sample Copies, separate Issues, 10 cents. 
Published at 130 Liberty Street, New York. 
The Domestic Sheep. 
Its Culture and General Management. 
By Henry Stewart. An up-to-date book 
on sheep. The most scientific, practical 
and useful book ever published on this 
subject. Indorsed by the world’s high¬ 
est authorities, press and sheep public 
everywhere. It contains 372 pages of 
“boiled-down ” knowledge and 165 plates 
illustrating the recognized breeds and 
every department of sheep life. Price, 
$1.50 postpaid, or free for a club of four 
subscriptions at $1 each. 
[‘Housework is had work without Gold Dust* 
Cleaning Silver 
Instead of scouring and rubbing each piece of 
silver separately, the whole service can be as 
effectively cleaned in a few minutes. After each 
meal the silver should be put into a pan (kept | 
especially for the purpose) and cover with luke¬ 
warm water, to which a teaspoonfull of 
Gold Dust Washing Powder 
Is added; set the pan on the range until the water I 
gets to boiling point, then IJft out each piece with 
a wire spoon and lay on a soft linen cloth, wiping 
quickly with chamois skin. The pieces so clean-1 
ed will be highly polished and look like new. 
Th. above U taken from our free booklet 
“GOLDEN RULES FOR HOUSEWORK" 
Bent free on requeat to 
THE N. K. FAIRBANK COMPANY, 
Chicago, St. Louis, Now York. Boston. I 
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Old machines taken In exchange. 
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