CHAPTER V.
PROVISIONS FOR THE WILDERNESS.
All over the Hudson's Bay territory, in making trips, be it in winter or summer, there is a scale of provisions upon which a safe result can be assured. For each person of the party, per diem, the following is allowed, and that is multiplied by the supposed number of days that the trip is likely to last. Moreover, for each seven days calculated on, an extra full day's ration is thrown in, this is for safety in case of some unlooked for accident.
Provisions per man, per day: 2 pounds of flour (or 1 1/2 pounds of sea biscuits), 1 pound of fat mess pork, 2 ounces of sugar, 1/2 ounce of tea, 2 ounces of peas (or same of barley), 1/2 ounce of carbonate of soda, and 1/2 ounce of salt.
The peas or barley are intended to be cooked during the night's encampment with any game the route may have produced through the day. With such rations I have traveled with large and small parties, sometimes with Indians only, and at others with Indian and Canadian voyagers mixed; have penetrated the wildest parts of two provinces, in canoes and on snowshoes, and was never short a meal. I admit that with the wasteful and improvident character of the Indians, the leader of the party must use due care and watchfulness over his outfit and see it is not wrongly used.
Take, for instance, the provisions for a party of seven men for fifteen days, the weight aggregates 347 pounds, and is of formidable bulk; and when the necessary camping paraphernalia, tents, blankets, kettles and frying pans, are piled on the beach alongside the eatables, the sight is something appalling, and the crew is apt to think what an unnecessary quantity of provisions; but before the journey is over we hear nothing about there being too much grub. Long hours, hard work and the keen, bracing atmosphere gives the men appetites that fairly astonish even themselves.
If a party is to return on the outgoing trail, and after being off a few days finds it is using within the scale of provisions, it is very easy to cache a portion for the home journey with a certainty of finding it "after many days," that is, if properly secured. If in the depth of winter, and there is a likelihood of wolves or wolverines coming that way, a good and safe way is to cut a hole in the ice some distance from the shore on some big lake, cutting almost through to the water. In this trench put what is required to be left behind, filling up with the chopped ice, tramp this well down, then pour several kettles of water on top. This freezes at once, making it as difficult to gnaw or scratch into as would be the side of an ironclad. I have come on such a cache after an absence of three weeks to find the droppings of wolves and foxes about, but the contents untouched. One could not help smiling on seeing these signs, imagining the profound thinking the animals must have exerted in trying to figure out a plan to reach the toothsome stuff under that hard, glazed surface.
At other seasons of the year a good cache is made by cutting and peeling a long live tamarac pole. Place this balanced over a strong crutch, tie what is to be left secure to the small end, over which place a birch bark covering to keep off the rain (or failing the proper place or season for getting bark, a very good protection is made with a thatch of balsam boughs placed symmetrically as shingles) and tying all in place, tip up the small end, weighting down the butt with heavy logs or stones; and possess your mind in peace.
Two of the best auxiliaries to a short supply of provisions that a party can take on any trip in the wilds of Ontario or Quebec, are gill-net and snaring wire. As food producers, I place these before a gun. Most of the interior lakes contain fish of some sort, and a successful haul one night can be smoke dried to last several days without spoiling, even in hot weather. So long as they are done up in a secure manner in birch bark to keep out blue flies, the greatest danger of their going bad is prevented.
Another very good way to preserve and utilize fish, is to scorch a small portion of flour (about one-third the quantity) and mix with pounded up, smoke dried fish, previously cleaned of bones. This makes a light and sustaining pemmican, easily warmed up in a frying-pan, and if a little fat can be added in the warming process, one can work on it as well as on a meat diet.