CHAPTER IX.
CHESUNCOOK.
Chesuncook is a “bulge” of the Penobscot: so much for its topography. It is deep in the woods, except that some miles from its opening there is a lumbering-station, with house and barns. In the wilderness, man makes for man by a necessity of human instinct. We made for the log-houses. We found there an ex-barkeeper of a certain well-known New York cockney coffee-house, promoted into a frontiersman, but mindful still of flesh-pots. Poor fellow, he was still prouder that he had once tossed the foaming cocktail than that he could now fell the forest-monarch. Mixed drinks were dearer to him than pure air. When we entered the long, low log-cabin, he was boiling doughnuts, as was to be expected. In certain regions of America every cook who is not baking pork and beans is boiling doughnuts, just as in certain other gastronomic quarters frijoles alternate with tortillas.
Doughnuts, like peaches, must be eaten with the dew upon them. Caught as they come bobbing up in the bubbling pot, I will not say that they are despicable. Woodsmen and canoemen, competent to pork and beans, can master also the alternative. The ex-barkeeper was generous with these brown and glistening langrage-shot, and aimed volley after volley at our mouths. Nor was he
