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4 
Photo, by Warwick S. Carpenter. All rights reserved. 
South from the Summit of Indian Pass. 
Lake Trout Fishing in Lake George 
With a Few Directions as to What to do When You Get Them 
tic. Almost at the top is Lake Tear of the 
Clouds, nestling in a shoulder of the mountain, 
in which the Hudson finds its highest source. 
Stunted spruces line its farther shore, and above 
their tops is the bald crown of The Cloud Split¬ 
ter. One approaches the eastern side by way of 
the Ausable Lakes, a fitting introduction to the 
commanding presence of Tahawus. From the 
top, on a clear day, is spread the most magnifi¬ 
cent panorama of the mountains.” 
Here is the real climbing center of the Adiron- 
dacks, and from almost any center in this close 
set collection of peaks a multitude of trails climb 
upward. That mountain climbing as a sport has 
obtained fast hold on the imagination of vaca¬ 
tionists is well attested by the well cleared trails 
themselves, and by the carefully lettered pat- 
teran at every important fork. Many of these 
signs are the work of the Adirondack Camp and 
Trail Club, while others have been erected by 
guides and sportsmen. If you have a guide, he 
will stop for a moment to clear a down tree from 
the path, or to throw a couple of logs in a 
swampy spot. It is a strongly established prac¬ 
tise among the guides of that section. It takes 
but an instant, he will explain, and smooths the 
way for the return trip or the next traveler. To 
the aggregate result of this trail improvement is 
attributable much of the popularity of Adiron¬ 
dack mountain climbing among women. They 
follow the lure of the patteran with as much 
alacrity and enjoyment as the men themselves. 
By inquiry and planning one may make many 
of the longer jumps in a tour of the Adiron- 
dacks by stage or other conveyance, thus con¬ 
serving energy for the places most worth while. 
Thus the way out from the Great Peaks may be 
down either of the railroads ending at Lake 
Placid, or through Keene Valley by stage to 
Westport on Lake Champlain. Champlain was 
Can-i-a-de-ri Gua-run-te of the Iroquois, Lake 
that is the Gate of the Country, because it gave 
them access to their enemies, the Algonquins. 
Now it is The Gate of the Country for vacation¬ 
ists, but unfortunately the patteran at its por¬ 
tals must point both ways. 
By Stewart 
The aveiage man who is forced to take his 
vacation in July or August finds it practically 
impossible to catch these beautiful and delicious 
fish in Lake George, due to the fact that in 
these two months they a e found only on the 
bottom in deep cold p.aces, where it is necessary 
to have special tackle and bait, so unusual to the 
average fisherman that only one out of a hun¬ 
dred ever catch these wonderful fish. 
In April and May they are caught by trolling 
on the surface w'th smelt or spoon; then the 
trout are to be found anywhere on the lake sur¬ 
face and every one has a fair chance at them 
and many are caught. 
I would advise the one who wishes to fish for 
these trout in the hot summer months to hire 
the best local guide where he stops, who will 
show him how and where to fish, and, also, the 
kind of tackle to use for this kind of fishing. 
These guides charge three dollars a day and 
they earn all they get. These men usually fish 
for the nearby hotels, and they are allowed to 
catch and sell a certain number of pounds each 
day. They get twenty-five cents a pound for all 
they can deliver. Some days they are lucky and 
get the limit; and other days get nothing. These 
fish are so scarce that the state ought to pass a 
law prohibiting the catching of them, for sale to 
anyone, by professional fishermen. The num¬ 
ber of men who live by this fishing is few, com¬ 
pared to the number of men who spend their 
good money and time in hotels in the state and 
who would spend more time there, if the fishing 
were better. 
The writer caught one weighing ten pounds 
three summers ago, and it was as pink as a 
salmon. It was caught in sixty feet of water, 
right off the bottom—a fresh smelt for bait on 
R. Browne. 
gang hook and a pound of lead to keep same to 
bottom, a line of best silk enameled three hun¬ 
dred feet long being used. It took twenty min¬ 
utes to land this fish, and it had to fight the 
pound lead, too, all the time. I was alone in 
my boat, rowing myself, hooked the fish, played 
and gaffed it. I hung it up in the ice-box after 
cleaning it, and the next day our cook, who knew 
how, boiled this fish whole, wrapped in a cheese 
cloth, for thirty minutes. Then she skinned it, 
split it in half, took all the bones out and poured 
over the meat fresh, sweet, heated cream and but¬ 
ter melted, then salt and paprika to taste. Same 
was put in the oven for fifteen minutes and the 
cream and butter soaked and baked thoroughly 
through the fish and browned on top. It was 
served in a deep dish, swimming in the cream. 
We served this to a dozen persons, and to say 
it was a dream dish, is putting it mildly. It was 
a dish fit for a king, or a fisherman. 
A small-mouthed black bass cooked this same 
way is, also, perfect. A boiled fish does not 
smell or taste fishy and the cream and butter 
add a hundred per cent, to its sweetness and 
tenderness. Many fish would be much improved 
if cooked so. 
The writer has, once each week, a shipment 
of these same fish come to his office in New York 
from Lake Superior, and they are wonderful, 
coming out of that ice cold water. They reach 
my office in perfect condition. They cost about 
fifteen cents a pound, f. o. b„ Bayfield, Wiscon¬ 
sin. It is a strange fact, but the New York 
public know nothing about this fish, which is 
better than salmon, and is caught in large quan¬ 
tities in Lake Superior by the Booth Fisheries 
Company at Bayfield, Wisconsin. They will 
ship to anyone, an-wh re, in any quantity. 
