he certainly tasted different. To add to the joy of that meal, one might as well have tried to chew shoe leather. But we were hungry and short of grub.
Luckily, when I took over the job of cooking, I emphasized the fact that if anyone was dissatisfied with my efforts, he could do the job himself, so no one dared to complain.
Anyway, having had one lesson, when we bagged our second, and last, loon, I boiled him for two days. He tasted just the same and was just as tough as the first.
Meanwhile we had got some very large Pike, Jackfish, as we called them. Great “bourdeaux”, chunks of ice, had been blown ashore, and had formed an ice locked pool, from which these
