and longer still ago, by the Thames and Seine, and they now help to make the soil where private and public gardens, mansions and palaces are. We could not get fir twigs for our bed here, and the spruce was harsh in comparison, having more twig in proportion to its leaf, but we improved it somewhat with hemlock. The Indian remarked as before, "Must have hard wood to cook moose-meat," as if that were a maxim, and proceeded to get it. My companion cooked some in California fashion, winding a long string of the meat round a stick and slowly turning it in his hand before the fire. It was very good. But the Indian not approving of the mode, or because he was not allowed to cook it his own way, would not taste it. After the regular supper we attempted to make a lily soup of the bulbs which I had brought along, for I wished to learn all I could before I got out of the woods. Following the Indian's directions, for he began to be sick, I washed the bulbs carefully, minced some moose-meat and some pork, salted and boiled all together, but we had not patience to try the experiment fairly, for he said it must be boiled till the roots were completely softened so as to thicken the soup like flour; but though we left it on all night, we found it dried to the kettle in the morning, and not yet boiled to a flour. Perhaps the roots were not ripe enough, for they commonly gather them in the fall. As it was, it was palatable enough, but it reminded me of the Irishman's limestone-broth. The other ingredients were enough alone. The Indian's name for these bulbs was Sheepnoc. I stirred the soup by accident with a striped maple or moose-wood stick, which I had peeled, and he remarked that its bark was an emetic.
He prepared to camp as usual between his moose-hide
