ese he took with him back to his camp.

But he was not yet satisfied. He was anxious to have some vegetables;
and over the open ground, among the grass, he had seen plants which
were very familiar to him. There were dandelions; and Tom saw in them
something that seemed worth more than any of his other acquisitions.
Going forth in search of these, he managed to get his pan full of them.
These he washed, and after cutting off the roots, he put them in the
pan with water, and then set them over the fire to boil.

While they were boiling Tom went off once more, and found some wild
strawberries. They were quite plentiful about here, and this was the
season for them. He stripped a piece of bark from a birch tree, as the
country people do, and formed from this a dish which would hold about a
quart. This he filled after a moderate search.

He took the strawberries to his camp, and then, going back to the
woods, he procured some more birch bark, out of which he made a half
dozen dishes. It was now about five o'clock, and Tom thought it was
time for him to begin to cook his dinner.

The dandelions were not quite cooked as yet; so Tom had to wait; but
while doing so, he heated some stones in the fire. By the time they
were heated, the dandelions were cooked; and Tom, removing the pan, put
some shrimps and mussels in it, to boil over the fire. He then removed
the stones, and placed one of the lobsters among them in such a way,
that it was surrounded on every side in a hot oven. He then buried a
few clams among the hot ashes, and did the same with three or four of
the gulls' eggs.

One of the hot stones was reserved for another purpose. It was the
largest of them, and was red hot when he drew it from the fire, but
soon cooled down enough to resume its natural color, although it
retained an intense heat.

Over this he spread some of the wet dulse, which soon crackled and
shrivelled up, sending forth a rich and fragrant steam. In roasting
this dulse, a large piece would shrink to very small proportions, so
that half of Tom's armful, when thus roasted, was reduced to but a
small handful.

After finishing this, he drew the gulls' eggs from the fire, and taking
off the shells, he cut them in slices, and put them with the
dandelions. Then he took the shrimps and mussels from the fire, and
removing them from the pan, he separated them, and put them into
different bark dishes. The clams were next drawn forth, and though