Deer Hunting in Minnesota. 
Nilwood, Ill., Jan. 19. —Editor Forest and 
Stream: All through the month of October a 
longing was in my heart once more to range 
the big woods, where each year for the last 
sixteen I had spent at least two weeks in 
search of large game. So when, on the 10th 
of November, I received a telegram from H. H. 
Salmon, of Biwabik, Minn., stating that the 
camp was opened, supplied and waiting for me 
and that no excuse would be taken for not com¬ 
ing, I packed my camp outfit and started for 
Skibo, Minn., near which station the camp is 
located. 
On arrival at Duluth I was met by the 
Doctor, who was on his way to the same camp 
-—intent on gathering in his allowance of deer 
and moose. At Skibo we were met by Harry 
and Jonas. 
Arrived at camp, we had supper and then 
settled down to enjoy a good smoke and talk 
over things that had happened during the year 
past. About 11 o’clock we all turned in and 
slept soundly until 5 A. M., when the Doctor 
roused us by shouting that it was time all re¬ 
spectable hunters were' up and doing. 
After breakfast Harry and Jonas left me to 
guide the Doctor and went to work the country 
east of camp, the Doctor and I going south. 
There being no snow we found nothing to indi¬ 
cate that deer were in the country until we 
came to the spruce swamp south of the hills, 
where our. camp is located. There we saw 
plenty of signs, but no deer. After several 
hours’ careful hunting we returned to* camp. 
Harry and Jonas were there when we arrived, 
As far as big game was concerned they had 
been no more successful than we, but had killed 
two partridges and three rabbits. 
Until Saturday the 17th we met with no suc¬ 
cess. It snowed all day on the 16th, and on the 
17th I took the Doctor through a spruce 
swamp to a bit of high land near Partridge 
River, where in years past deer were wont to 
congregate in crossing from the river to the 
hills. Here we found tracks of several deer, 
and concluded to* follow one through the swamp 
to the hills. • Shortly after crossing the swamp 
I saw a small deer jump from his bed and stand 
looking at me. I called the Doctor’s attention 
to the easy mark. He turned quickly, and in 
doing so slipped on a rock or limb and fell. 
The deer started, and the Doctor fired from a 
sitting position, scoring a miss. We again 
sighted the deer running through the brush. 
The Doctor fired six times, knocking the deer 
down, but it jumped up and disappeared, but 
after following we came'upon him lying down, 
and the Doctor finished him. 
This was the .first deer for the party, and we 
took it to camp, the Doctor being satisfied 
with one deer for that day. The next morning 
I took him into the roughest part of the coun¬ 
try, nick-named by Jonas, “The Devil’s front 
yard.” 
Here we started a spike buck, which the 
man of medicine succeeded in dropping after 
a volley of six shots. This finished the Doctor’s 
deer hunting. On Monday Jonas killed a small 
buck, and picked up a spike buck, giving him 
his quota for the season. 
Thursday morning we took lunch, and laying 
a course due north started for a locality where 
I thought we would find moose. We found 
where two moose had bedded about a day 
previous, and after two hours of as tough work 
as I ever had on a hunting trip, we came into 
a burned country that was to all appearances 
the home of quite a number of moose, for the 
snow was full of tracks. The new growth of 
brush was so thick that it was impossible to see 
any distance, and here we jumped our two 
•moose without seeing them. After holding a 
council of war all decided that to kill the moose 
then would be too much of hardship, and that 
if none were to be had nearer the railroad 
track they would go with what deer they had 
and could get by Saturday. 
Friday morning Harry got his deer and this 
ended our hunt. _ J. P. B. 
How a Hunter Cooks Game. 
Sioux City, Iowa, Jan. 15.— Editor Forest and 
Stream: Many a hunter has returned home with 
a' fine bag of game only to be d.sappointed 
when his wife, worthy though she may be, has 
spoiled the exquisite flavor in the cooking. I 
have been thus disappointed, and so this fall, 
after a successful trip, I asked permission to be 
monarch in the kitchen for a time, and the 
way I prepared some choice viands from the 
game I had may be interesting to many gun¬ 
ners. 
To successfully cook game, whether it be bird 
or animal, depends much upon the way it is 
HON. JESSE SHERWOOD. 
prepared previous to going into the pot or 
baking-pan. I had some fine partridges, and 
selecting four birds, plucked them clean and 
prepared them for the kitchen table. Taking 
the four birds, I placed them in salt water for 
half an hour. The salt water must be weak or 
the flesh will be impaired. Soon after taking 
the partridges from the weak solution of salt 
1 wiped them dry with a coarse cloth. Then 
with some salt and pepper I rubbed the birds 
well inside and out. Nothing gives the bird 
the flavor desired like putting plenty of salt 
and pepper into the flesh before it has been 
placed in the oven. The other things to be 
done before the birds are fit for the table fol¬ 
low in order: Brown some fine bread crumbs, 
adding to them fresh butter, salt and pepper 
together with grated rind and juice of one 
lemon Take this and stuff the birds well. Sew¬ 
ing up of the birds should be done with fine 
cotton thread. Cover the front and back with 
slices of bacon, tying well with cotton twine. 
Place the birds in a baking pan together with 
a cup of water and let them cook for half an 
hour. Then remove the cover and the slices of 
bacon and brown them for twenty minutes. 
Now for the gravy. Rub together a table¬ 
spoonful of corn-starch, one of butter, add this 
to the gravy already in the pan and stir till it 
thickens. After pouring the gravy into the 
bowl add a dash of cayenne pepper, and if pre¬ 
ferred a little lemon juice. My wife said this 
was the most appetizing partridge bake she 
ever ate, and so did my guests. 
Now I would like to tell you how to cook 
rabbits so they will be fit for a king to eat. 
My recipe is for a mess of two rabbits. Pre¬ 
pare a stuffing of fine bread crumbs seasoned 
well with salt and pepper, chopped parsley, 
sweet marjoram, which most housewives have 
about the house, two tablespoonfuls of butter 
and two well-beaten yolks of eggs. Stuff the 
rabbits and carefully sew them up. This sew¬ 
ing up part of the cooking is equally as im¬ 
portant as the cleaning. Sprinkle with salt 
and pepper and rub well on the outside with 
butter. Place in a deep baking pan with two 
teacupfuls of warm water, and roast them for 
an hour, basting frequently with the gravy in 
the pan and dredging well with flour. When 
brown take out and lay* on a hot dish; add to 
the gravy already in the pan one gill of claret, 
a saltspoonful of powdered mace, one of grated 
nutmeg, one tablespoonful of browned flour 
rubbed with a tablespoonful of butter. Let the 
gravy boil and as soon as thick pour over the 
rabbits on the hot dish. This is the way to 
cook rabbits to get the tender juicy flavor you 
want to taste after a hunt in the wet woods 
or rough stubble. 
The old way the colonists made a pot-pie 
was all right, but for a hunter’s dinner or 
breakfast something like the following is the 
best and above all is easily made. It may be 
served cold, too, to the hunter after coming late 
in the evening cold, wet and muddy and ready 
to eat anything. Take six partridges (prairie 
chicken, quail or ducks will do) truss like chick¬ 
ens, season with salt, pepper and a small tea¬ 
spoonful each, of cloves and mace, powdered 
fine; cut two pounds of lean veal and one of 
fat bacon into small pieces; put these into a 
stew-pan with one-quarter of a pound of butter, 
some shallots, parsley and thyme chopped to¬ 
gether, and just enough water to cover it. 
Stew until tender, then season by rubbing on 
butter and pepper, no salt. Strain and pound 
the meat till perfectly smooth, then mix the 
pulp with some of the liquor in which it has 
been boiled. Have ready a rich pie crust. Line 
a large deep dish, lay in the birds, then spread 
the force meat over them and cover the pie 
with a thick crust, closing well at the sides to 
prevent the gravy from running out when boil¬ 
ing. Glaze the top of the crust with a well- 
beaten egg and cut three gashes across it for 
the steam to escape. This pie should be baked 
slowly in a moderate oven for about three hours. 
When the pie is opened I will venture to say 
that if the above directions are carefully fol¬ 
lowed one will never want a viand better in 
this world. 
Success to the hunter’s wife who will try 
any one of these recipes. 
Frank Wesley Fickle. 
THE CAMPING OUTFIT 
of the thoughtful camper invariably includes a supply of 
Borden’s Eagle Brand Condensed Milk. With this in 
camp, the most important food item is taken care of. 
Eagle Milk keeps indefinitely in any climate. The 
original and leading brand since 1857. Always uniform.— 
Adv. 
