It is usually the case that some of the party prefer baked beans. To have these in perfection, add one gill of raw beans and a piece of pork three inches square to the foregoing proportions. Boil as above, until the beans begin to crack open; then fork out the smaller piece of pork, place it in the center of your largest cooking tin, take beans enough from the kettle to nearly fill the tin, set it over a bright fire on the range, invert the second sized tin for a cover, place live, hardwood coals on top and bake precisely as directed for bread--only, when the coals on top become dull and black, brush them off, raise the cover and take a look. If the beans are getting too dry, add three or four spoonfuls of liquor from the kettle, replace cover and coals, and let them bake until they are of a rich light brown on top. Then serve.
It is a good dish. If Boston can beat it, I don"t want to lay up anything for old age.
Brown bread and baked beans have a natural connection in the average American mind, and rightly. They supplement each other, even as spring lamb and green peas with our transatlantic cousins. But there is a better recipe for brown bread than is known to the dwellers of the Hub-- one that has captured first prizes at country fairs and won the approval of epicures from Maine to Minnesota; the one that brought honest old Greeley down, on his strictures anent "country bread." And here is the recipe; take it for what it is worth and try it fairly before condemning it. It is for home use: One quart of sweet milk, one quart of sour, two quarts of Indian meal and one quart of flour and a cupful of dark, thin Porto Rico mola.s.ses. Use one teaspoon full of soda only. Bake in a steady, moderate oven, for four hours. Knead thoroughly before baking.
Soup is, or should be, a leading food element in every woodland camp.
I am sorry to say that nothing is, as a rule, more badly botched, while nothing is more easily or simply cooked as it should be. Soup requires time and a solid basis of the right material. Venison is the basis, and the best material is the b.l.o.o.d.y part of the deer, where the bullet went through. We used to throw this away; we have learned better. Cut about four pounds of the b.l.o.o.d.y meat into convenient pieces and wipe them as clean as possible with leaves or a damp cloth, but don"t wash them. Put the meat into a five-quart kettle nearly filled with water and raise it to a lively boiling pitch. Let it boil for two hours. Have ready a three-tined fork made from a branch of birch or beech and with this, test the meat from time to time; when it parts readily from the bones, slice in a large onion. Pare six large, smooth potatoes, cut five of them into quarters and drop them into the kettle; sc.r.a.pe the sixth one into the soup for thickening. Season with salt and white pepper to taste.
When, by skirmishing with the wooden fork, you can fish up bones with no meat on them, the soup is cooked and the kettle may be set aside to cool. Any hungry sportsman can order the next motion. Squirrels--red, black, gray or fox--make nearly as good a soup as venison, and better stew. Hares, rabbits, grouse, quail, or any of the smaller game birds, may be used in making soup; but all small game is better in a stew.
To make a stew, proceed for the first two hours precisely as directed for soup; then slice in a couple of good-sized onions and six medium potatoes. When the meat begins to fall from the bones, make a thickening by rubbing three tablespoonfuls of flour and two spoonfuls of melted b.u.t.ter together; thin to the consistency of cream with liquor from the kettle and drip slowly into the stew, stirring briskly meanwhile. Allow all soups and stews to boil two hours before seasoning and use only the best table salt and white (or black) pepper. Season sparingly; it is easier to put salt in than to get it out. Cayenne pepper adds zest to a soup or stew, but, as some dislike it, let each man season his plate to his own cheek.
Fried squirrels are excellent for a change, but are mostly spoiled by poor cooks, who put tough old he"s and tender young squirrels together, treating all alike. To dress and cook them properly, chop off heads, tails and feet with the hatchet; cut the skin on the back crosswise; and, inserting the two middle fingers, pull the skin off in two parts, (head and tail). Clean and cut them in halves, leaving two ribs on the hindquarters. Put hind and fore quarters into the kettle and parboil until tender. This will take about twenty minutes for young ones and twice as long for the old.
When a sharpened sliver will pa.s.s easily through the flesh, take the hindquarters from the kettle, drain and place them in the frying pan with pork fat hissing hot. Fry to a light, rich brown. It is the only proper way to cook squirrels. The forequarters are to be left in the kettle for a stew.
It sometimes happens that pigeons are very plentiful and the camp is tempted into over-shooting and over-cooking, until every one is thoroughly sick of pigeons. This is all wrong. No party is, or can be, justified in wanton slaughter, just because birds happen to be plentiful; they will soon be scarce enough. Pigeons are hardly game, and they are not a first-cla.s.s bird; but a good deal may be got out of them by the following method: Dress them, at the rate of two birds to one man; save the giblets; place in the kettle and boil until the sliver will easily pierce the breast; fork them out, cut the thick meat from each side of the breast bone, roll slightly in flour and put the pieces in the pan, frying them in the same way as directed for squirrels. Put the remainder of the birds in the kettle for a stew.
Quail are good cooked in the same manner, but are better roasted or broiled. To roast them, parboil for fifteen minutes, and in the meantime cut a thin hardwood stick, eighteen inches long for each bird.
Sharpen the sticks neatly at both ends; impale the birds on one end and thrust the sticks into the ground near the fire, leaning them so that the heat will strike strongly and evenly. Hang a strip of pork between the legs of each bird and turn frequently until they are a rich brown.
When the sharpened sliver will pa.s.s easily through the breast they are done.
Woodc.o.c.k are to be plucked, but not drawn. Suspend the bird in a bright, clear heat, hang a ribbon of fat pork between the legs and roast until well done; do not parboil him.
Ruffed grouse are excellent roasted in the same manner, but should first be parboiled. Mallards, teal, b.u.t.terb.a.l.l.s, all edible ducks, are to be treated the same as grouse. If you are ever lucky enough to feast on a canvas-back roasted as above, you will be apt to borrow a leaf from Oliver Twist.
Venison steak should be pounded to tenderness, pressed and worked into shape with the hunting-knife and broiled over a bed of clean hardwood coals. A three-p.r.o.nged birch fork makes the best broiler. For roast venison, the best portion is the forward part of the saddle. Trim off the flanky parts and ends of the ribs; split the backbone lengthwise, that the inner surface may be well exposed; hang it by a strong cord or bark string in a powerful, even heat; lay thin strips of pork along the upper edge and turn from time to time until done. It had better be left a little rare than overdone. Next to the saddle for roasting, comes the shoulder. Peel this smoothly from the side, using the hunting knife; trim neatly and cut off the leg at the knee; gash the thickest part of the flesh and press shreds of pork into the gashes, with two or three thin slices skewered to the upper part. Treat it in the roasting as described above. It is not equal to the saddle when warm, but sliced and eaten cold, is quite as good.
And do not despise the fretful porcupine; he is better than he looks.
If you happen on a healthy young specimen when you are needing meat, give him a show before condemning him. Shoot him humanely in the head and dress him. It is easily done; there are no quills on the belly and the skin peels as freely as a rabbit"s. Take him to camp, parboil him for thirty minutes and roast or broil him to a rich brown over a bed of glowing coals. He will need no pork to make him juicy, and you will find him very like spring lamb, only better.
I do not accept the decision that ranks the little gray rabbit as a hare, simply because he has a slit in his lip; at all events I shall call him a rabbit for convenience, to distinguish him from his longlegged cousin, who turns white in winter, never takes to a hole and can keep ahead of hounds nearly all day, affording a game, musical chase that is seldom out of hearing. He never by any chance has an ounce of fat on him and is not very good eating. He can, however, be worked into a good stew or a pa.s.sable soup--provided he has not been feeding on laurel. The rabbit is an animal of different habits and different attributes. When jumped from his form, he is apt to "dig out"
for a hole or the nearest stone heap. Sometimes an old one will potter around a thicket, ahead of a slow dog, but his tendency is always to hole. But he affords some sport, and as an article of food, beats the long-legged hare out of sight. He is excellent in stews or soups, while the after half of him, flattened down with the hatchet, parboiled and fried brown in b.u.t.ter or pork fat, is equal to spring chicken.
In the cooking of fish, as of flesh and fowl, the plainest and simplest methods are best; and for anything under two pounds, it is not necessary to go beyond the frying pan. Trout of over a pound should be split down the back, that they may lie well in the pan and cook evenly.
Roll well in meal, or a mixture of meal and flour, and fry to a rich brown in pork fat, piping hot. Larger fish may just as well be fried, but are also adapted to other methods, and there are people who like fish broiled and b.u.t.tered, or boiled. To broil a fish, split him on the back and broil him four minutes, flesh side down, turn and broil the other side an equal time. b.u.t.ter and season to taste. To broil, the fish should weigh three pounds or more. Clean and crimp him by gashing the sides deeply with a sharp knife. Put him in a kettle of boiling water, strongly salted and boil twenty-five minutes. For each additional pound above three, add five minutes. For gravy, rub together two tablespoonfuls of flour and one of melted b.u.t.ter, add one heaping teaspoon full of evaporated milk and thin with liquor from the kettle.
When done, it should have the consistency of cream. Take the fish from the kettle, drain, pour the gravy over it and eat only with wheat bread or hardtack, with b.u.t.ter. The simplest is best, healthiest and most appetizing.
As a rule, on a mountain in tramp or a canoe cruise, I do not tote canned goods. I carry my duffle in a light, pliable knapsack, and there is an aggravating antagonism between the uncompromising rims of a fruit-can and the k.n.o.bs of my vertebrae, that twenty years of practice have utterly failed to reconcile. And yet, I have found my account in a can of condensed milk, not for tea or coffee, but on bread as a subst.i.tute for b.u.t.ter. And I have found a small can of Boston baked beans a most helpful lunch, with a nine-mile carry ahead. It was not epicurean, but had staying qualities.
I often have a call to pilot some muscular young friend into the deep forest and he usually carries a large pack-basket, with a full supply of quart cans of salmon, tomatoes, peaches, etc. As in duty bound, I admonish him kindly, but firmly, on the folly of loading his young shoulders with such effeminate luxuries; often, I fear, hurting his young feelings by brusque advice. But at night, when the campfire burns brightly and he begins to fish out his tins, the heart of the Old Woodsman relents, and I make amends by allowing him to divide the groceries.
There is a method at cooking usually called "mudding up," which I have found to preserve the flavor and juiciness of ducks, grouse, etc., better than any other method. I described the method in Forest and Stream more than a year ago, but a brief repet.i.tion may not be out of place here. Suppose the bird to be cooked is a mallard, or better still, a canvas-back. Cut off the head and most part of the neck; cut off the pinions and pull out the tail feathers, make a plastic cake of clay or tenacious earth an inch thick and large enough to envelop the bird and cover him with it snugly. Dig an oval pit under the fore-stick, large enough to hold him, and fill it with hot coals, keeping up a strong heat. Just before turning in for the night, clean out the pit, put in the bird, cover with hot embers and coals, keeping up a brisk fire over it all night. When taken out in the morning you will have an oval, oblong ma.s.s of baked clay, with a well roasted bird inside. Let the ma.s.s cool until it can be handled, break off the clay, and feathers and skin will come with it, leaving the bird clean and skinless. Season it as you eat, with salt, pepper and a squeeze of lemon if you like, nothing else.
In selecting salt, choose that which has a gritty feel when rubbed between the thumb and finger, and use white pepper rather than black, grinding the berry yourself. Procure a common tin pepper-box and fill it with a mixture of fine salt and Cayenne pepper--ten spoonsfuls of the former and one of the latter. Have it always where you can lay your hand on it; you will come to use it daily in camp, and if you ever get lost, you will find it of value. Fish and game leave a flat, flashy taste eaten without salt, and are also unwholesome.
Do not carry any of the one hundred and one condiments, sauces, garnishes, etc., laid down in the books. Salt, pepper and lemons fill the bill in that line. Lobster-sauce, shrimp-sauce, marjoram, celery, parsley, thyme, anchovies, etc., may be left at the hotels.
It may be expected that a pocket volume on woodcraft should contain a liberal chapter of instruction on hunting. It would be quite useless.
Hunters, like poets, are born, not made. The art cannot be taught on paper. A few simple hints, however, may not be misplaced. To start aright, have your clothes fitted for hunting. Select good ca.s.simere of a sort of dull, no colored, neutral tint, like a decayed stump; and have coat, pants and cap made of it. For foot-gear, two pairs of heavy yarn socks, with rubber shoes or buckskin moccasins. In hunting, "silence is gold." Go quietly, slowly and silently. Remember that the bright-eyed, sharp-eared woodfolk can see, hear and smell, with a keenness that throws our dull faculties quite in the shade. As you go lumbering and stick-breaking through the woods, you will never know how many of these quietly leave your path to right and left, allowing you to pa.s.s, while they glide away, unseen, unknown. It is easily seen that a sharp-sensed, light bodied denizen of the woods can detect the approach of a heavy, bifurcated, booted animal, a long way ahead and avoid him accordingly.
But there is an art, little known and practiced, that invariably succeeds in out-thinking most wild animals; an art, simple in conception and execution, but requiring patience: a species, so to speak, of high art in forestry--the art of "sitting on a log." I could enlarge on this. I might say that the only writer of any note who has mentioned this phase of woodcraft is Mr. Charles D. Warner; and he only speaks of it in painting the character of that lazy old guide, "Old Phelps."
Sitting on a log includes a deal of patience, with oftentimes cold feet and chattering teeth; but, attended to faithfully and patiently, is quite as successful as chasing a deer all day on tracking snow, while it can be practiced when the leaves are dry and no other mode of still hunting offers the ghost of a chance. When a man is moving through the woods, wary, watchful animals are pretty certain to catch sight of him. But let him keep perfectly quiet and the conditions are reversed. I have had my best luck and killed my best deer, by practically waiting hour after hour on runways. But the time when a hunter could get four or five fair shots in a day by watching a runway has pa.s.sed away forever. Never any more will buffalo be seen in solid ma.s.ses covering square miles in one pack. The immense bands of elk and droves of deer are things of the past, and "The game must go."
CHAPTER VIII A Ten Days" Trip In The Wilderness--Going It Alone
ABOUT the only inducements I can think of for making a ten days"
journey through a strong wilderness, solitary and alone, were a liking for adventure, intense love of nature in her wildest dress, and a strange fondness for being in deep forests by myself. The choice of route was determined by the fact that two old friends and school-mates had chosen to cast their lots in Michigan, one near Saginaw Bay, the other among the pines of the Muskegon. And both were a little homesick, and both wrote frequent letters, in which, knowing my weak point, they exhausted their adjectives and adverbs in describing the abundance of game and the marvelous fishing. Now, the Muskegon friend--Davis--was pretty well out of reach. But Pete Williams, only a few miles out of Saginaw, was easily accessible. And so it happened, on a bright October morning, when there came a frost that cut from Maine to Missouri, that a sudden fancy took me to use my new Billinghurst on something larger than squirrels. It took about one minute to decide and an hour to pack such duffle as I needed for a few weeks in the woods.
Remembering Pete"s two brown-eyed "kids," and knowing that they were ague-stricken and homesick, I made place for a few apples and peaches, with a ripe melon. For Pete and I had been chums in Rochester and I had bunked in his attic on Galusha Street, for two years. Also, his babies thought as much of me as of their father. The trip to Saginaw was easy and pleasant. A "Redbird" packet to Buffalo, the old propeller Globe to Lower Saginaw and a ride of half a day on a buckboard, brought me to Pete Williams" clearing. Were they glad to see me? Well, I think so.
Pete and his wife cried like children, while the two little homesick "kids" laid their silken heads on my knees and sobbed for very joy.
When I brought out the apples and peaches, a.s.suring them that these came from the little garden of their old home--liar that I was--their delight was boundless. And the fact that their favorite tree was a "sour bough," while these were sweet, did not shake their faith in the least.
I stayed ten days or more with the Williams family and the fishing and hunting were all that he had said--all that could be asked. The woods swarmed with pigeons and squirrels; grouse, quail, ducks and wild turkeys were too plentiful, while a good hunter could scarcely fail of getting a standing shot at a deer in a morning"s hunt. But, what use could be made of fish or game in such a place? They were all half sick and had little appet.i.te. Mrs. Williams could not endure the smell of fish; they had been cloyed on small game and were surfeited on venison.
My sporting ardor sank to zero. I had the decency not to slaughter game for the love of killing, and leave it to rot, or hook large fish that could not be used. I soon grew restless and began to think often about the lumber camp on the Muskegon. By surveyors" lines it was hardly more than sixty miles from Pete Williams" clearing to the Joe Davis camp on the Muskegon. "But practically," said Pete, "Joe and I are a thousand miles apart. White men, as a rule, don"t undertake to cross this wilderness. The only one I know who has tried it is old Bill Hance; he can tell you all about it."
Hance was the hunting and trapping genius of Saginaw Bay--a man who dwelt in the woods summer and winter, and never trimmed his hair or wore any other covering on his head. Not a misanthrope, or taciturn, but friendly and talkative rather; liking best to live alone, but fond of tramping across the woods to gossip with neighbors; a very tall man withal and so thin that, as he went rapidly winding and turning among fallen logs, you looked to see him tangle up and tumble in a loose coil, like a wet rope, but he was better than he looked. He had a high reputation as trailer, guide, or trapper and was mentioned as a "bad man in a racket." I had met him several times, and as he was decidedly a character, had rather laid myself out to cultivate him. And now that I began to have a strong notion of crossing the woods alone, I took counsel of Bill Hance. Unlike Williams, he thought it perfectly feasible and rather a neat, gamey thing for a youngster to do. He had crossed the woods several times with surveying parties and once alone.
He knew an Indian trail which led to an old camp within ten miles of the Muskegon and thought the trail could be followed. It took him a little less than three days to go through; "but," he added, "I nat"rally travel a little faster in the woods than most men. If you can follow the trail, you ought to get through in a little more"n three days--if you keep moggin"."
One afternoon I carefully packed the knapsack and organized for a long woods tramp. I took little stock in that trail, or the three days"
notion as to time. I made calculations on losing the trail the first day and being out a full week. The outfit consisted of rifle, hatchet, compa.s.s, blanket-bag, knapsack and knife. For rations, one loaf of bread, two quarts of meal, two pounds of pork, one pound of sugar, with tea, salt, etc. and a supply of jerked venison. One tin dish, twelve rounds of ammunition and the bullet-molds, filled the list, and did not make a heavy load.
Early on a crisp, bright October morning I kissed the little fellows goodbye and started out with Hance, who was to put me on the trail. I left the children with sorrow and pity at heart. I am glad now that my visit was a golden hiatus in the sick monotony of their young lives and that I was able to brighten a few days of their dreary existence. They had begged for the privilege of sleeping with me on a shake-down from the first; and when, as often happened, a pair of little feverish lips would murmur timidly and pleadingly, "I"m so dry; can I have a drink?"
I am thankful that I did not put the pleader off with a sip of tepid water, but always brought it from the spring, sparkling and cold. For, a twelve-month later, there were two little graves in a corner of the stump-blackened garden, and two sore hearts in Pete Williams" cabin.
Hance found the trail easily, but the Indians had been gone a long time and it was filled with leaves, dim and not easy to follow. It ended as nearly all trails do; it branched off to right and left, grew dimmer and slimmer, degenerated to a deer path, petered out to a squirrel track, ran up a tree and ended in a knot hole. I was not sorry. It left me free to follow my nose, my inclination and the compa.s.s.
There are men who, on finding themselves alone in a pathless forest, become appalled, almost panic stricken. The vastness of an unbroken wilderness subdues them and they quail before the relentless, untamed forces of nature. These are the men who grow enthusiastic--at home-- about sylvan life, outdoor sports, but always strike camp and come home rather sooner than they intended. And there be some who plunge into an unbroken forest with a feeling of fresh, free, invigorating delight, as they might dash into a crisp ocean surf on a hot day. These know that nature is stern, hard, immovable and terrible in unrelenting cruelty.
When wintry winds are out and the mercury far below zero, she will allow her most ardent lover to freeze on her snowy breast without waving a leaf in pity, or offering him a match; and scores of her devotees may starve to death in as many different languages before she will offer a loaf of bread. She does not deal in matches and loaves; rather in thunderbolts and granite mountains. And the ashes of her campfires bury proud cities. But, like all tyrants, she yields to force and gives the more, the more she is beaten. She may starve or freeze the poet, the scholar, the scientist; all the same, she has in store food, fuel and shelter, which the skillful, self-reliant woodsman can wring from her savage hand with axe and rifle.
Only to him whose coat of rags Has pressed at night her regal feet, Shall come the secrets, strange and sweet, Of century pines and beetling crags.
For him the G.o.ddess shall unlock The golden secrets which have lain Ten thousand years, through frost and rain, Deep in the bosom of the rock.
The trip was a long and tiresome one, considering the distance. There were no hairbreadth escapes; I was not tackled by bears, treed by wolves, or nearly killed by a hand-to-claw "racket" with a panther; and there were no Indians to come sneak-hunting around after hair. Animal life was abundant, exuberant, even. But the bright-eyed woodfolk seemed tame, nay, almost friendly, and quite intent on minding their own business. It was a "pigeon year," a "squirrel year," and also a marvelous year for shack or mast. Every nut-bearing tree was loaded with sweet well-filled nuts; and this, coupled with the fact that the Indians had left and the whites had not yet got in, probably accounted for the plent.i.tude of game.
I do not think there was an hour of daylight on the trip when squirrels were not too numerous to be counted, while pigeons were a constant quant.i.ty from start to finish. Grouse in the thickets and quail in the high oak openings, or small prairies, with droves of wild turkeys among heavy timber, were met with almost hourly, and there was scarcely a day on which I could not have had a standing shot at a bear.
But the most interesting point about the game was--to me, at least--the marvelous abundance of deer. They were everywhere, on all sorts of ground and among all varieties of timber; very tame they were, too, often stopping to look at the stranger, offering easy shots at short range, and finally going off quite leisurely.
No ardent lover of forest life could be lonely in such company and in such weather. The only drawback was the hara.s.sing and vexatious manner in which lakes, streams, swamps and marshes constantly persisted in getting across the way, compelling long detours to the north or south, when the true course was nearly due west. I think there were days on which ten hours of pretty faithful tramping did not result in more than three or four miles of direct headway. The headwaters of the Salt and Chippewa rivers were especially obstructive; and, when more than half the distance was covered, I ran into a tangle of small lakes, marshes and swamps, not marked on the map, which cost a hard day"s work to leave behind.
While there were no startling adventures and no danger connected with the trip, there was a constant succession of incidents, that made the lonely tramp far from monotonous. Some of these occurrences were intensely interesting, and a little exciting. Perhaps the brief recital of a few may not be uninteresting at the present day, when game is so rapidly disappearing.
My rifle was a neat, hair-triggered Billinghurst, carrying sixty round b.a.l.l.s to the pound, a muzzle-loader, of course, and a nail-driver. I made just three shots in ten days, and each shot stood for a plump young deer in the "short blue." It seemed wicked to murder such a bright, graceful animal, when no more than the loins and a couple of slices from the ham could be used, leaving the balance to the wolves, who never failed to take possession before I was out of ear shot. But I condoned the excess, if excess it were, by the many chances I allowed to pa.s.s, not only on deer but bear, and once on a big brute of a wild hog, the wickedest and most formidable looking animal I ever met in the woods. The meeting happened in this wise. I had been bothered and wearied for half a day by a bad piece of low, marshy ground and had at length struck a dry, rolling oak opening where I sat down at the foot of a small oak to rest. I had scarcely been resting ten minutes, when I caught sight of a large, dirty-white animal, slowly working its way in my direction through the low bushes, evidently nosing around for acorns. I was puzzled to say what it was. It looked like a hog, but stood too high on its legs; and how would such a beast get there anyhow? Nearer and nearer he came and at last walked out into an open spot less than twenty yards distant. It was a wild hog of the ugliest and largest description; tall as a yearling, with an unnaturally large head and dangerous looking tusks, that curved above his savage snout like small horns. There was promise of magnificent power in his immense shoulders, while flanks and hams were disproportionately light. He came out to the open leisurely munching his acorns, or amusing himself by ploughing deep furrows with his nose, and not until within ten yards did he appear to note the presence of a stranger. Suddenly he raised his head and became rigid as though frozen to stone; he was taking an observation. For a few seconds he remained immovable, then his bristles became erect and with a deep guttural, grunting noise, he commenced hitching himself along in my direction, sidewise. My hair raised and in an instant I was on my feet with the c.o.c.ked rifle to my shoulder-- meaning to shoot before his charge and then make good time up the tree.
But there was no need. As I sprang to my feet he sprang for the hazel bushes and went tearing through them with the speed of a deer, keeping up a succession of snorts and grunts that could be heard long after he had pa.s.sed out of sight. I am not subject to buck fever and was disgusted to find myself so badly "rattled" that I could scarcely handle the rifle. At first I was provoked at myself for not getting a good ready and shooting him in the head, as he came out of the bushes; but it was better to let him live. He was not carnivorous, or a beast of prey, and ugly as he was, certainly looked better alive than he would as a porcine corpse. No doubt he relished his acorns as well as though he had been less ugly, and he was a savage power in the forest.
Bears love pork; and the fact that the hog was picking up a comfortable living in that wilderness, is presumptive evidence that he was a match for the largest bear, or he would have been eaten long before.