There was no market to draw upon, but the caterer
could have steaks and roasts and pies of moose, bear, venison and
caribou; beavers, otters, hares, trapped for their fur, also helped to
feed the hunters. Ducks, geese, grouse and plover were to be had for the
shooting. Sturgeon, trout and other fish might be caught in the bay, or
speared through the ice of the river. The supplies brought from France,
with the addition of all this wilderness fare, held out well, and
Lescarbot expressed the opinion, with which nobody disagreed, that no
epicure in Paris could dine better in the Rue de l'Ours than the
pioneers of Port Royal dined that winter.
Ceremony was not neglected, either. At the dinner hour, twelve o'clock,
the Grand Master of the day entered the dining-hall, a napkin on his
shoulder, his staff of office in his hand, and the collar of the Order,
worth about four crowns, about his neck. After him came the
Brotherhood in procession, each carrying a dish. Indian chiefs were
often guests at the board; old Membertou was always made welcome.
Biscuit, bread and many other kinds of food served there were new and
alluring luxuries to the Indians, and warriors, squaws and children who
had not seats at table squatted on the floor gravely awaiting their
portions.
Pages:
297
298
299
300
301
302
303
304
305
306
307
308
309
310
311
312
313
314
315
316
317
318
319
320
321