Recipes from yesteryear – Pioneer Bread

Recipes from Yesteryear:
Pioneer Bread Made of Wood: As unconventional as these dishes seem today, they pale in comparison to Bread Made of Wood. This recipe was discovered in the Farmers’ and Emigrants’ Handbook, 1845.

Recipes from Spring Trout and Strawberry Pancakes

Pickled Fish

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 81.

Ingredients:

  • Hardwood shavings
  • Leavening

Directions:

As unconventional as these dishes seem today, they pale in comparison to Bread Made of Wood. This recipe was discovered in the Farmers’ and Emigrants’ Handbook, 1845. The tome was “dedicated to John Jacob Astor of New York, an Emigrant from the Rhine.”

In times of great scarcity, and where famine threatens, it is well to know how to prepare a nutritious substance, which may go under the name of bread, from the beech and other woods destitute of turpentine.

Take green wood, chop it into very small chips, or make it into shavings, which is better. Boil these three or four times, stirring them very hard during boiling. Dry them, and reduce them to powder if possible; if not, as fine as you can. Bake this powder in the oven 3 or 4 times and then grind it as you would corn. Wood thus prepared acquires the smell and taste of corn flour. It will not ferment without the addition of leaven. The leaven prepared for corn flour is the best to use with it.

It will form a spongy bread, and when much baked with a hard crust is by no means unpalatable.

This kind of flour boiled in water and left to stand, forms a thick, tough trembling jelly, which is very nutritious, and in times of scarcity may be used to restore life, with perfect confidence.

Pioneer Bread

Spring Trout and Strawberry Pancakes
Spring Trout Back Cover

Recipes from yesteryear – Pickled Fish

Recipes from Yesteryear:
Pickled Fish: Put the fish in vinegar that is spiced as for pickles. Boil slowly until tender but not broken.

Recipes from Spring Trout and Strawberry Pancakes

Pickled Fish

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 81.

Ingredients:

  • Fish
  • Vinegar
  • Pickling Spices

Directions:

Put the fish in vinegar that is spiced as for pickles. Boil slowly until tender but not broken. Set away closely covered, and in a few weeks the bones will be destroyed.

pickled fish

Spring Trout and Strawberry Pancakes
Spring Trout Back Cover

A Look Back In Time – A Lifelong Interest in Loggers and Logging History

What current readers of The Northern Logger & Timber Processor might not know is the long-standing magazine’s origin. The Rev. Frank A. Reed was an enthusiastic supporter and proud practitioner of supporting lumberjacks

A Look Back In Time

A Life-Long Interest in Loggers and Logging History

An article printed in “The Northern Logger “, August 2021

William “Jay” O’Hern is an Adirondack-based author. In this new monthly column, he writes about the history of the north woods logging and timber industry, as well as the lives of the men and women who made the industry what it is today. The author’s website: www.adirondackbooksonline.com has a variety of history books that span New York’s Adirondack Mountains, North Country and Upstate, logging, folklore and tales.

Readers are encouraged to share interests, memories, experiences and photos of their own “Long Gone” logging industry involvement at jay@adkwilds.com.

Why do people work in the woods? The question usually has a simple and practical answer: The need to earn a wage. That was certainly what initially drew me to the timber industry as a young man.

My first exposure to the timber industry took place at Crockett’s sawmill in Red Creek, N.Y. during the late 1960s. I had recently quit work at Hammermill Paper Company in Oswego, N.Y. It was during the time when large paper-cutting shears were operated with foot trip pedals. I had taken the job to be one of five men who worked as a “trouble-shooter” or quick-response repair crew. The position involved my crew to resolve the problem when a large semi-liquid sheet of paper broke overhead while in transit over an array of rollers that squeezed and dried. Between learning how to quickly correct a break in the huge (and intimidating) papermaking machine, worrying about the constant danger of negotiating through the machine’s narrow interior passageways, and the daily dose of hearing the crack that meant a gigantic v-belt had broken and was sailing helter-skelter at high speed with enough force to kill a person… well, let’s just say that on-the-job injury or death were pretty much constant risks.

Despite the danger of the environment, I enjoyed the work. My employment at the sawmill exposed me to mill workers, drivers of log trucks, and various lumbermen and women. At the same time that I worked in the sawmill, I got curious about the broader scope of the industry. I learned about it by reading The Lumber Camp News and The Northeastern Logger, predecessors to The Northern Logger & Timber Processor. In keeping up with the times, as one might expect, the magazine’s focus and content changed over the years, and I followed along.

From this early exposure, I became fascinated by the industry’s history. It is my belief that in order to think about the future of the timber industry, we would do well to learn lessons from the past, from the men and women who made logging and processing what it is today.

Rev. Frank A. Reed

COURTESY TOWN OF WEBB HISTORICAL ASSOCIATION

Rev. Frank A. Reed conducting a ministerial service at Gould Paper Company’s Camp 9, 1948.

So, a history lesson:

What current readers of The Northern Logger & Timber Processor might not know is the long-standing magazine’s origin. The Rev. Frank A. Reed was an enthusiastic supporter and proud practitioner of supporting lumberjacks – the young, the middle-aged, the inebriated, the sick, the down-and-out, the homeless and the old-timers. Rev. Reed was also the author of the classic Lumberjack Sky Pilot (North Country Books, 1965). His stories along with pioneering, ground-breaking sky pilots Frank Higgins, Aaron W. Maddox, Charles Atwood and Clarence W. Mason’s and true tales – of spending winter nights in the mountains, experiences with big draft horses, an escape from a falling rock, being lost in the woods – according to Rev. Reed “laid the foundation for the creation of The Lumber Camp News,” a publication Reed established in 1939 for the entertainment and education of men in the lumber camps.

When Rev. Reed began missionary work in the lumber camps in 1915, he recalled, “There were thirty-two log drives on the rivers and streams in the Adirondack area.” With increased reliance on logging trucks by the early 1950s, most if not all of the pulp wood was hauled to the mills over heavy-duty rubber tires. The heavily-loaded trucks have become a common sight on northern highways. Thousands of cords of logs had been driven down the Hudson River from below its start at Henderson Lake north of Newcomb. It is about 75 miles to the log landings at Little Bay near Glens Falls, where the Finch, Pruyn Company had a large mill.

During all the time Rev. Reed was in the lumber camps, he was never denied the privilege of speaking to the workers. He did recall one camp boss early in his career as a lumberjack camp minister in his “The Sky Pilot’s Page” in The Northeastern Logger’s July 1952 issue: “The foreman was pleasant enough and cordial but he had an idea that a church was the only proper place for the preacher to exercise his talents. I did not argue the question with him. It was his camp and he had a right to run it as he saw fit; but, when I bade him good-bye the next morning, I said, ‘I will be around again in a couple of months and I will come in and see how you are getting along.’ ‘Sure,’ he said, ‘come in any time you are in these parts. You will be welcome.’”

Reed had great respect for the men and women who worked in the woods. Religious activities were much more a part of the logging camp scene than one might think. Most loggers grew up in families with some religious background, and so had some early Christian training. Therefore, a minister who came into camp was well-received.

Rev. Reed was proud of his “sky pilot” or traveling preacher status. He traveled from back woods camp to camp on foot, riding “tote teams,” and later by car and in log trucks. He offered Christian education and led bunkhouse congregations in song and prayer; he comforted and consoled, distributed Bibles and reading matter and listened to whatever the men wanted to talk about. Always teaching, always inspiring, Reed told stories that imparted messages that could be applied to one’s life.

While The Northern Logger is no longer a religious publication, it does seek to follow Rev. Reed’s legacy and publish stories about the industry that can help loggers and timber processors live better lives. I hope this column on the history of the industry can be a part of that fine tradition.

Frank A. Reed

COURTESY PHYLLIS WHITE, EXECUTIVE COORDINATOR NYS WOODSMEN’S FIELD DAYS, INC.

Rev. Frank A. Reed being interviewed by WPIBSWatertown, N.Y. about his popular “Lumberjack Sky Pilot” film he made during the 1930s and 1940s.

A Look Back In Time – In Conversation with Adirondack Author William J. O’Hern

The first time I met William J. “Jay” O’Hern, it was in The Northern Logger offices in Old Forge, New York.

A Look Back In Time

In Conversation with Adirondack Author William J. O’Hern

An article by Eileen Townsend printed in “The Northern Logger “, June 2021

The first time I met William J. “Jay” O’Hern, it was in The Northern Logger offices in Old Forge, New York. The Northern Logger keeps an archive of old publications, dating back to 1939, in our basement, and O’Hern was in the office for research purposes. At the time, he was hard at work compiling the stories and photographs that now make up his 500+ page book, Adirondack Timber Cruising. O’Hern is a prolific author whose work is well known in the Adirondacks, and his interests aren’t limited to logging. But he has written several informative and richly detailed volumes that catalogue the lives and times of Adirondack foresters and loggers. The topic clearly remains a compelling one for him.

As the title suggests, Adirondack Timber Cruising is about the development of timber cruising, logging, forestry and our relationship to our physical environment. In the book, through narratives of everyday lives, O’Hern attempts to show that conservation is concerned with our spiritual and mental as well as our material welfare. It is not enough to use forest resources wisely, with the idea that forestry is an end in itself, but rather the end is greater human happiness through wise forest management. O’Hern’s book is concerned with the people who lived and worked in the timber woods before chainsaws and trucks, who witnessed firsthand how mechanization changed everything.

I spoke with O’Hern about his fascination with logging culture and what drew him to write Adirondack Timber Cruising, which followed his earlier book on logging, Life in a North Woods Lumber Camp. As of 2021, the prolific author is looking toward is fourth volume on logging, called The Adirondack Logging Industry. He said that he never meant to write three volumes on the subject, but after he got started, there was simply too much history to relay. As is usually the case in the timber industry, the work continues.

Moose River Plains bridge building

Construction of a bridge over the Indian River in the Moose River Plains by Gould Paper Company, circa. late 1940s.

This interview has been edited for length and clarity.

Northern Logger: What first interested you in writing about logging?

Jay O’Hern: It had to do with my first occupation. When I was 21, I worked at a sawmill in New York. It was hard manual work, but for one reason or another, I enjoyed the work. Listening to the older fellows talk got me more interested in the cycle that the industry had gone through over the decades from horse logging to mechanization. I only worked there for about a year. Unfortunately, their debarker caught fire, the mill burned to the ground, and I moved on. But I was hooked on logging after that. Once I moved to Camden, New York, I met a lot of people who were loggers or former loggers and worked in logging camps. Hearing their tales helped turn back the time and took me away – turning back the years. There were no books to document their memories. These people were dying, and with them the human history.

I started interviewing with really no idea of writing. But as more and more of them passed away, I thought, I’ve got to do something with their stories because I owe it to their memory. So, I just embarked on writing. Luckily, I had written some other books. I’m not trained as a writer at all, but based on my experience with the process of writing, I knew I could put together books that would carry on the life of the people who had passed away.

NL: You’re obviously a very thorough researcher. What have you learned about the relevance of historical research today?

JO: One thing I noted talking to older loggers is how much enjoyment they expressed about their work. It didn’t matter how hard the manual labor was or whether they used powered machinery. They loved their work. Maybe the average person thinks about logging, “Why would they like this kind of work? It’s so darn hard and demanding!” But, as I learned in these interviews, it was just something that they cherished. They also cherish the fact they wanted to have a sustainable supply to timber.

NL: What draws you to writing about everyday life?

JO: I’m fascinated by the memorabilia. I love thinking about how the logging industry has changed over time. There are men and women involved in the logging industry who worked with oxen, then horses, and then from there went to mechanical machinery. I know a number of people who collect vintage logging machinery and equipment. I’ve gone on several trips to unearth what I call “the ghosts of logging.” In fact, one logger called me last night and said he heard there was a Linn tractor back in the woods. I’ve gone on these bushwhacks for years, hunting for these ghosts that are supposed to be left back in the woods. Most of the time we don’t find them. But there have been gems we have found. Loggers and even people who aren’t loggers can appreciate the early machinery and how it functions. I meet people at book signings with white collar occupations and no connection to the logging world at all, but they’re just interested! I’m happy to have put the books together because everything that I’ve collected would have been gone if it hadn’t been published, and people would know very little about the everyday lives of these folks.

NL: Based on your historical knowledge of the Adirondacks, where do you think the industry is headed today?

JO: I’m hopeful that it is headed in a good direction. I’ve seen so many forests that were under the protection of various logging companies go back to “Forever Wild.” But I think the industry is smart enough to survive whatever comes its way. No matter how big and expensive the machinery is, we know we’re going to have logging. For the most part, I think companies that now have large preserves are looking toward the future. That’s only based on what I see around around New York’s Tug Hill region. It’s changing a lot because one man can do the work of many men in the past, and it’s getting very expensive for that one- or two-man operation. You see the cost of the equipment is hundreds of thousands of dollars, and you only hope that the logger isn’t going to destroy the property for the initial cash out.

NL: What else should our readers know about your work?

JO: I love including pictures in my books! Pictures can say a thousand words, and I have been fortunate to be able to collect a large number of pictures taken mostly by people who were in the woods. People want to have books with pictures to help visualize the logging industry, to understand the lifestyle, the hardships and the interest they have in doing that type of work. I want my legacy to be that I’ve taken the time sharing these people’s lives and their type of work and how the industry has changed. That’s the history in me, the history of the average man and woman. You can find political history all over, but you can’t find the kind of human history that I’ve done, which is about the common day people.

When developing my books, I experienced lumber camp life, accounts of river drives, the passing of old-style logging with oxen and horses, shared their remembrances, learned about the rise of diesel and gas-powered machinery and even prepared some popular camp recipes. How cool is that? And, while decades have passed, I still picture Norm Griffin in Camp 9’s bunk room talking about hula girls and his plan of flying to Hawaii; then old George’s story of how he swore the camp cook eliminated gas from his bean soup. There was Ed Raymond’s tale of an American bedbug; tough Rita Chisson’s rules that kept the lumberjacks in line during mealtime. I could go on and on about the work, accidents, light-humored moments and white-water tragedies. I think Conse Delutis expressed the admiration toward all lumberjacks best: “They were a sturdy, hard-talking lot with hearts of gold, men who would give you the shirt off their back if you needed it but show you no mercy if you tangled with them. Men [and women] you’d like to know.”

During the writing process, I also did a lot of thinking about my pastoral homeland and asking, “How important is protecting open space and the nation’s forests for tomorrow’s children?” I confess I am heartsick when longtime farms shut down and plant and wildlife habitat is destroyed with each new development. People must strike a balance between abundant lives, the natural world and leaving a heritage for future generations.

logging road

The Gould Lumber Company followed strict standards when developing their haul road that reached deep into the Moose River Plains

Spring Trout and Strawberry Pancakes – Vintage Cookbook

Anna Brown’s vintage cookbook was typical of the many cookbooks of the day. All were filled with family recipes, dog-eared pages of recipes

Spring Trout and Strawberry Pancakes

Anna Brown’s Vintage Cookbook

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 58.

Spring means new awakenings

In flower, bird, and bee,

But none is a greater miracle

Than the sap in the maple tree.

—unknown poet

Check out the recipe for Maple Sugar Biscuits

ANNA BROWN’S COOKBOOK was typical of the many cookbooks of the day. All were filled with family recipes, dog-eared pages of recipes that must have been darlings and included notations such as, “The following dish was passed down to me by my grandmother of her old days…,” unusual- today dishes, and meals that stretched meat and the dollar but still offered nutritious table fare.

Anna’s cookery was typical too in that the section written in longhand offered complete “lunches, supper or lunch and supper menus,” like the one noted in the previous chapter. All included homemade breads of some kind or other.

Maple syrup is still one of New York’s sweetest harvests. Anna’s memory of a hearty long-ago invitation to “Come on over tonight—we’re a-goin’ to sugar off” surely was a fond one, as were the many recipes she listed: Maple Baked Beans, Maple Sugar Biscuits, Maple Drop Cookies, Maple Ice Cream, and Maple Butternut Fudge.

Check out the recipe for Maple Butternut Fudge

sap making

Sap making in the Adirondacks.

Courtesy Town of Webb Historical Association

DEPENDING ON THE TREES from which the sap is collected and the method used to boil it down, syrups have subtle flavor variations, classified commercially as grades. Nevertheless, anyone who has grown up with real maple syrup — not maple-flavored corn syrup — can instantly tell the difference. Mary Lovejoy Thomas’s first recollection of maple syrup is a sweet one indeed:

Christmas in the 1950s did not mean that my brother and I would find a pile of toys under the tree. I remember one year when my brother got a slightly-used bicycle and took steel wool to the rust, hoping he could pass it off as new to his friends. The same year, I got a doll that drank and wet, but did not “shed real tears” like the Tiny Tears doll I’d wanted, so I was little disappointed.

One thing in which we were never disappointed was the package that arrived from our Aunt Esther, who lived in Vermont. She was the food columnist for their little local newspaper, and had a maple syrup sideline. I don’t know how much syrup the sugar bush produced, but we always knew that our aunt’s Christmas package would contain a big bottle of it. It had a vaguely smoky taste, maybe because it was cooked in a vat outside over an open fire. It was heaven on homemade waffles or pancakes, but what we were really looking for as we pawed through the wads of newspaper in the package was a heavy round tin of what Mother referred to as “Aunt Esther’s Perfect Fudge.” This was a great treat for children who were rarely allowed to eat candy or drink soda pop.

The delicious concoction would make its appearance again when Mother took us to visit our aunt’s camp in the summer. The “no sugar” rules were relaxed for the time we were on vacation. At least once during the visit, Aunt Esther would wink at Mother and say, “I don’t feel much like making supper. Do you think the kids would mind if we just had popcorn and fudge tonight?” Auntie had no children of her own, and she loved to spoil us. Mother would give in without much reluctance, with the caveat that milk and apples would also be included.

It’s still a favorite camp supper, one that makes even an old lady feel positively devious!

Check out the recipe for Aunt Esther’s Perfect Maple Fudge

vintage cookbook

Mom’s 1930s cookbook shows the scars of use, incurred when she switched to a new and unfamiliar electric cooking range.

– Photograph by author

Spring Trout and Strawberry Pancakes
Spring Trout Back Cover

Recipes from yesteryear – Aunt Esther’s Perfect Maple Fudge

Aunt Esther’s Perfect Maple Fudge: Butter an 8” square pan. Combine syrup, sugar, milk and salt in a medium saucepan. Stirring constantly

Recipes from Spring Trout and Strawberry Pancakes

Aunt Esther’s Perfect Maple Fudge

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 58.

Ingredients:

  • 1½ cup pure maple syrup (not maple-flavored). 1¾ cup sugar.
  • Small can (5 ounce) evaporated milk.
  • ¼ teaspoon salt.
  • ½ stick butter (4 tablespoons). 1 teaspoon vanilla.
  • 1 cup chopped walnuts (black walnuts if you like them).

Directions:

Butter an 8” square pan. Combine syrup, sugar, milk and salt in a medium saucepan. Stirring constantly, bring to a boil over medium-high heat. Once it is boiling, cook without stirring until it registers 238° F. Remove the pan from the heat. Beat in the butter and vanilla. Let the mixture cool slightly. Then beat like crazy until it is thick, lighter in color and loses its gloss. Stir in the walnuts and spread into prepared pan. Try to wait about half an hour before you cut it into squares

maple fudge

Spring Trout and Strawberry Pancakes
Spring Trout Back Cover

Recipes from yesteryear – Maple Butternut Fudge

Maple Butternut Fudge: Boil until it strings from the spoon; then add 1 cup of chopped butternuts and pour to cool in a buttered pan.

Recipes from Spring Trout and Strawberry Pancakes

Maple Butternut Fudge

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 58.

Ingredients:

  • 2 cups of maple sugar.
  • ½ cup of cream.

Boil until it strings from the spoon; then add 1 cup of chopped butternuts and pour to cool in a buttered pan.

maple butternut fudge

Spring Trout and Strawberry Pancakes
Spring Trout Back Cover

Recipes from yesteryear

Maple Sugar Biscuits: As every other biscuit is cut, sprinkle bits of maple sugar on top, moisten the next biscuit and press down on top

Recipes from Spring Trout and Strawberry Pancakes

Maple Sugar Biscuits

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 58.

Make a very rich, tender baking powder biscuit crust, using milk instead of water. Roll out about half the thickness of ordinary biscuit and cut into shapes with the cover of a quarter-pound baking powder can or caddy. As every other biscuit is cut, sprinkle bits of maple sugar on top, moisten the next biscuit and press down on top of the sugared one. Lay close together in baking pan so that they will rise instead of spreading. Brush over with milk or melted butter and bake in quick oven till brown. Serve at once with saucers of warm maple syrup.

Spring Trout and Strawberry Pancakes
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Spring Trout and Strawberry Pancakes – We lived in Nat Foster Lodge

Nature offers a balm for all ills and a solution for all problems. Life at Nat Foster Lodge was a relaxed and heartening experience

Spring Trout and Strawberry Pancakes

We lived at Nat Foster Lodge

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 28.

Melancholy incident to record this day! Last evening the largest and best of the trout were reserved for use at the frugal meals to be served on this last day. They were placed in a pail in the spring with proper weights; said weights being some soaked “hard bread rocks.” But alas! On His Holiness’s going to the spring this morning to get a trout for breakfast, they were gone. An otter or some other varmint of the woods had robbed the deposit of its fishy treasure. Proof that it was not a man, but an animal who committed the theft is evident by the fact that six bottles of Dominican ale in the spring were untouched!

—A.L. Byron-Curtiss, July 28, 1905

MY WIFE, BETTE, and I have always loved spending time in the Adiron- dacks, and for a long time it had been our fondest dream to do so through an entire year. However, all we had for shelter was a backpacking tent— hardly sufficient long-term housing against inclement weather and vora- cious black flies and mosquitoes.

Our solution was to rent the former Nat Foster Lodge, once owned by Rev. Byron-Curtiss, for one year.

The interior had changed little in the years since the holy man had sold the camp to Tom and Doris Kilbourn in the early 1950s. The only major enhancements Tom had added were gas lights, a propane refrigerator and cook stove, a small shower and a hot water heater.

Living there, mostly on weekends, made for a terrific outdoor life. We had shelter during storms, took canoe trips right from the camp’s beach, enjoyed the warmth of a wood fire when we returned in cold weather, enjoyed the sounds and sights of the loon dance in the path of moonlight and felt the presence of the former owner. Nature offers a balm for all ills and a solution for all problems. Life at Nat Foster Lodge was a relaxed and heartening experience.

chapel

1947. St. Catherine’s Outdoor Chapel, Nat Foster Lodge, North Lake.

Courtesy Jeb Brees

Food preparation was a snap at Nat Foster Lodge too. We had the conveniences of home within the walls of a rustic camp. Bette and I enjoyed reading the extensive notes in the camp’s log books, and learned that over the decades Byron-Curtiss’s camp opening routine had always included leveling the foundation under the front portion of the camp, cleaning the mice nests out of the cook stove, inspecting and cleaning the stove pipes, “slicking up” the camp’s interior, sawing down trees into blocks, collecting limbs and driftwood — and replenishing the ever-dwindling woodpile.

Wooden boat repairs were many. They needed to be moved from storage and repaired. Just moving the weighty boats down a makeshift ramp and into the water was more than a one-man job.

Docks, of course, needed yearly attention, and other carpentry projects big and small never seemed to diminish. The weight of winter’s snow on his structure and the action of frost on the “upright,” constructed from salvaged lumber that was not always the best to begin with, ensured yearly rebuilding and repairing.

Mike and Diane O'Hern

Mike and Dianne O’Hern. April, 1998. Soon after this picture was taken, the author and his son Mike took the canoe out on the lake. Mike accidently tipped the canoe over, spilling the paddlers into the cold water. Soup and Nat Foster Lodge’s box stove warmed the campers up.

Author’s Collection

The addition of the fireplace in 1930 was the last major remodeling job the owner undertook.

And, there were the myriad tiny details a non-camp owner might never give a thought to: “Put new oar locks on boat. Built a saw horse. Put yellow trim on big boat and proper lettering on Omega.” There were also the necessary but mundane jobs of washing clothing with scrub board and tub, washing windows, daily cleaning of the kerosene lamp globes and trimming wicks, putting up muslin screens over the windows, and tending to sewing and mending tasks.

Those jobs were not part of our experience at Nat Foster. We enjoyed the leisure to just recreate and use the facilities. About the only chore, if it could be called that, was to bring drinking water from a trusted spring, a mile away on the opposite shore. The job was easy, filling large water containers and then driving them to the camp. It reminded Bette of her childhood days when she and her siblings had carried drinking water in gallon glass jugs from her aunt’s house to hers. Their house had no well and lacked indoor plumbing. Nat Foster didn’t have potable water, but it did have flush toilets that used lake water.

Rev. Byron-Curtiss, who other North Lake campers dubbed the “Bishop of North Lake,” gave new meaning to the old saying, “A woman’s work is never done” through the many notations in his log books of all the work he accomplished around his camp. Food preparation was time-consuming. Whether baking bread or making a pot of beans, cooking was always per- formed on a wood-fired cook stove — not a simple task when even temperatures are required for best results, which required constant tending to the cast-iron woodstove.

Bette and I didn’t make meals that required a lot of preparation. We did, however, have mouth-watering mealtimes. Chicken recipes are always tasty and easy to prepare. “Panther Spring Chicken, Sausage & Potatoes” and “Nat Foster’s Italian Style Stew” are favorite recipes that included meat.

Check out the recipe for Nat Foster’s Italian Style Stew

veranda

“Bette and I didn’t need a classier veranda to eat under in order to enjoy the tree- cooled setting that seemed to turn wild across the lake.”

—Jay O’Hern. Author’s Collection

MOUNTAIN LIVING meant a longer season of cold, too. A chunk of ice needed for the small icebox was purchased from the State House’s ice house every few days.

We found vacationing in the old camp nostalgic, and while our tasks there were easier and our life more comfortable than Rev. Byron-Curtiss’ had been, it was not at all difficult to imagine ourselves there decades earlier. Even with our minor deprivations, it was clear that the “the good old days” had nothing to recommend them when it came to maintaining a comfortable domicile. Advantages like central heating, vacuum cleaners, electric washing machines, television, the Internet, power tools and other labor-saving devices have made life far better. Turning on a water faucet, adjusting the room thermometer, jumping into a hot shower, wash and wear clothing and all the other time-saving devices that help make a domi- cile spic-and-span were missing in his day.

We found it interesting to learn that Rev. Byron-Curtiss and some of his camp neighbors responded as many spirit-consuming Americans did during the Prohibition years in America: They began brewing their own beer. Among some “Simple Supper” recipes on a dog-eared scrap of paper is a hand- written recipe titled “My Process for Making 10 to 12 Gallons of Lager Beer.” On it he noted some fine tuning: “… once the hops have steeped, place sack in a pan and use a potato masher to squeeze.” And, before adding the solution, “… warm the crock with HOT water so as not to chill the compound in the kettle on the woodstove.” A curious method for taking the temperature of the concoction reminds the brewer to bring the temperature of the compound in the crock up to the point that one can “plunge one’s hand and forearm in and hold it in the brew aggregation for one minute.”

Spring Trout and Strawberry Pancakes
Spring Trout Back Cover

Recipes from yesteryear

Old time recipe for Nat Foster’s Italian Style Stew. Brown chicken and add onions. Sauté 5 minutes. Arrange celery and potatoes in bottom

Recipes from Spring Trout and Strawberry Pancakes

Nat Foster’s Italian Style Stew

An excerpt from ” Spring Trout and Strawberry Pancakes “, Starting on page 28.

Ingredients:

  • 3½ to 4 lbs. chicken, cut up. 2 medium onions.
  • ½ teaspoon pepper.
  • 2 cups diced potatoes. 1 teaspoon oregano.
  • ½ cup water.
  • 2 teaspoons salt.
  • 1 stalk celery, sliced. 8 oz. tomatoes.
  • 3 tablespoons parsley.
  • 1 cup fresh or frozen peas.

Directions: Brown chicken and add onions. Sauté 5 minutes. Arrange celery and potatoes in bottom of crock pot. Add chicken, onions, salt, pepper, tomatoes, oregano and parsley. Pour in water. Cover.

Cook low 6 to 8 hours. Add peas; cover; cook on high 15 minutes. cook on high 15 minutes.

Italian style stew

Spring Trout and Strawberry Pancakes
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