“La Chine was the starting-point; and the combined parties, in all twenty-four men with seven canoes, embarked on the Lake of St. Louis. With them were two other canoes, bearing the party of Senecas who had wintered at La Salle's settlement, and who were now to act as guides. Father Galinée recounts the journey. He was no woodsman: the river, the forests, the rapids, were all new to him, and he dilates on them with the minuteness of a novice. Above all, he admired the Indian birch canoes. "If God," he says, "grants me the grace of returning to France, I shall try to carry one with me." Then he describes the bivouac: "Your lodging is as extraordinary as your vessels; for, after paddling or carrying the canoes all day, you find mother earth ready to receive your wearied body. If the weather is fair, you make a fire and lie down to sleep without further trouble; but if it rains, you must peel bark from the trees, and make a shed by laying it on a frame of sticks. As for your food, it is enough to make you burn all the cookery books that ever were written; for in the woods of Canada one finds means to live well without bread, wine, salt, pepper, or spice. The ordinary food is Indian corn, or Turkey wheat as they call it in France, which is crushed between two stones and boiled, seasoning it with meat or fish, when you can get them. This sort of life seemed so strange to us that we all felt the effects of it; and before we were a hundred leagues from Montreal, not one of us was free from some malady or other. At last, after all our misery, on the second of August, we discovered Lake Ontario, like a great sea with no land beyond it."”
A cook of roughly the same moment, setting down the same dish.
2 cups scalded milk ¼ cup sugar or ⅓ cup molasses 1 teaspoon salt 1 yeast cake dissolved in ¼ cup lukewarm water 4⅔ cups coarse entire wheat flour Add sweetening and salt to milk; cool, and when lukewarm add dissolved yeast cake and flour; beat well, cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full; let rise, and bake. Entire Wheat Bread should not quite double its bulk during last rising. This mixture may be baked in gem pans.
Sources: The passage is from Francis Parkman, France and England in North America, Part III: La Salle, Discovery of , free to read in full at Project Gutenberg. The recipe is from Farmer, The Boston cooking-school cook book of 1896, also free in full. Both are in the public domain in the United States. The binding above is ours — burgundy cloth, grapes stamp.