“LUMBERING IN MAINE.--The practical lumberman did not usually start his teams for the pineries until snowfall and the freezing of the lakes and rivers. The first thing was to select a place for operations. This was done in the open season. When the winter had fairly set in the lumberman, with his ox teams, generally six oxen to a sled, the sleds laden with camp plunder, would start for the pineries. The slow ox teams would consume many days making the journey. The crew of men employed for the winter generally met the teams in camp. The snow would be cleared away for the camp, and a fire built. The cook would prepare a supper of fried pork, fritters or pancakes, tea, syrup and New England apple sauce, the crew meanwhile cutting boughs, wood, etc., and preparing for permanent camp. Supper over, the cattle were tied to trees and fed. Water was secured for evening use only. A glowing fire would be kept up, around which the crew would gather to spend the evening in talking over the adventures of the day, discussing plans for the morrow or singing camp songs. Thus the evening would pass merrily and swiftly. At the hour for retiring parties of two would spread their blankets on a couch of fir or cedar boughs, and lie down to rest. Next morning the cook would rise at four o'clock to prepare breakfast, which over, as soon as it was light enough the crew would commence the work of the day. Every man goes to his assigned duties, the _boss_ in charge having the general oversight.”
A cook of roughly the same moment, setting down the same dish.
_The Second Course._ 1. A Dish of Eels spichcockt. 2. A Fricasie of Eels. 3. A Dish of fryed Puffs. 4. A Dish of Potatoes stewed. 5. A Dish of fryed Oysters. 6. A Dish of blanched Manchet. 7. An Oyster Pie with Parsneps. 8. A Pippin Pie Buttered. 9. A Dish of Buttered Shrimps. 10. Two Lobsters rosted. 11. A Dish of Tarts of Herbs. 12. A Dish of souced Fish. 13. A Dish of pickled Oysters. 14. A Dish of Anchovies and Caveare. * * * * * _A Bill of Fare without feasting; only such a number of Dishes as are used in Great and Noble Houses for their own Family, and for familiar Friends with them._
Sources: The passage is from William H. C. (William Henry Carman) Folsom, Fifty Years In The Northwest: With An Introduction And Appendix Contai, free to read in full at Project Gutenberg. The recipe is from Woolley, The Queen-like Closet or Rich Cabinet of 1670, also free in full. Both are in the public domain in the United States. The binding above is ours — plum cloth, pear stamp.