FOREST AND STREAM 
969 
right behind us. It helped us along ar - tre¬ 
mendous pace down the lake. The sea was run¬ 
ning very high and if we had been going in the 
opposite direction we would not have made much 
progress; in fact, I don’t think we could have 
made any headway at all. It would have been 
extremely dangerous for the small canoes. We 
reached Bark Lake at eleven o’clock after trav¬ 
eling about twenty miles. Bark Lake is another 
beautiful lake, not so large as some of the others, 
but it must be fifteen to twenty miles long at 
least. It is really the south end of Lake Kage- 
bonga. 
We were again reaching the outposts of the 
“farthest north” lumber industry and arrived at 
the Gilmore Lumber Company’s depot at the 
foot of Bark Lake at about 3.30 in the after¬ 
noon. We hoped to get some bread at the lum¬ 
ber depot, but could only get one loaf as they 
had a camp crew in and were sending them out 
the next day. The cook needed all the bread 
he had baked. The wind was still in the north 
when the sun went down and it looked like frost. 
The day had been cool and clear. We used no 
tents this night. We traveled thirty miles, all 
water. 
Sunday, September 12. Portaged two miles 
across a rough trail and hill to Hunter’s Lake on 
our way to the Gen de Terre River. 
Hunter’s Lake is pretty, lying at the top of the 
trail and surrounded by high rocky hills. It is 
about four miles long and from a quarter or 
a mile to a mile wide. At the other side of 
Hunter’s Lake we struck the Seize River, a rapid 
mountain stream. We made fourteen portages 
around the rapids which did not have enough 
water in them to run. At three o’clock in the 
afternoon it began to rain. It rained until eight 
o’clock in the evening. We managed, however, 
to pitch camp without a great deal of trouble and 
without getting very wet. 
For supper we had several partridge, the first 
game we had taken out of the country. They 
tasted fine after pork and beans. Pork and 
beans, however, came in for attention and we 
cooked our last mess to be ready for breakfast. 
The cooking of pork and beans in hot sand is 
quite an operation. First parboil the beans; then 
bury them in a pot or iron pail in the hot sand 
from under the fire. The pork is not added until 
after the beans have been boiled and just before 
burying. The beans are left in the pot which is 
entirely covered with the hot sand and cinders 
until the following morning. If the operation 
is properly done the beans will be thoroughly 
cooked and will taste delicious. There was one 
thing we certainly had aplenty of, and that was 
blueberries. Ihey grew in profusion and of' 
remarkable size, along almost every trail. We 
traveled about fifteen miles and it was tough going. 
(To be concluded in June Forest and Stream.) 
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