placed the thick
end upon the two sticks where they came together, on the inside of the
angle, with the burning end resting upon the ground. Thus the thick
end of the shavings was elevated. Fire always climbs upward, and in an
instant the whole bunch of shavings was ablaze. Upon this he placed
the other shavings, the thin ends on the fire, the butts resting upon
the two sticks at the angle. With the splints which he had previously
prepared arranged upon this they quickly ignited, and upon them larger
sticks were laid, and in less than five minutes an excellent cooking
fire was ready for the pot.

Before disjointing the goose, David held it over the blaze until it
was thoroughly singed and the surface of the skin clear. Then he
proceeded to draw and cut the goose into pieces of suitable size for
stewing, placed them in the kettle, and covered them with water from
Lem's spring.

In the meantime Andy cut a stiff green pole about five feet in length.
The thick end he sharpened, and near the other end cut a small notch.
Using the thick, sharpened end like a crowbar, he drove it firmly into
the ground with the small end directly above the fire. Placing a stone
between the ground and sloping pole, that the pole might not sag too
low with the weight of the kettle, he slipped the handle of the kettle
into the notch at the small end of the pole, where it hung suspended
over the blaze.

Preparing a similar pole, and placing it in like manner, Andy filled
the tea-kettle and put it over the fire to heat for tea.

"I'm thinkin'," suggested David as he dropped four or five thick
slices of pork into the kettle of goose, "'twould be fine to have hot
bread with the goose."

"Oh, make un! Make un!" exclaimed Jamie.

"Aye," seconded Andy, "hot bread would go fine with the goose."

Andy fetched the flour up from the boat and David dipped about a
quart of it into the mixing pan. To this he added four heaping
teaspoonfuls of baking-powder and two level teaspoonfuls of salt.
After stirring the baking-powder and salt well into the flour, he
added to it a heaping cooking-spoonful of lard--a quantity equal to
two heaping tablespoonfuls. This he rubbed into the flour with the
back of the large cooking spoon until it was thoroughly mixed. He now
added water while he mixed it with the flour, a little at a time,
until the dough was of the consistency of stiff biscuit dough.

The bread was now ready to bake. There was no oven, and the frying