was written on the books.

"Now as for this smuggling that you speak of, it does happen and it
happens right in this region. There's a regular nest of 'em right in
Hobart. Now mind I ain't saying anything, but if a person was to keep
watch of certain fellows that always of an evening went through the back
door at the end of the restaurant, he might some time know just who
those fellows were. One thing, though, there ain't much help to be got
from any of the townspeople when it comes to that practice. Lots of
border people can't see the justice in paying duty on stuff that comes
from a country that's as near them as Canada is. They don't seem to look
on it as a foreign country at all. Guess it's because they are too
familiar with it. And that's that. So now, boys, I'll bid ye a goodbye
and trot along. I don't just know what you boys are up to, but I'll lay
that it's all right, and I've just got this to say: Anytime you get into
a bad hole, or need some help in the worst kind of way, remember and get
to George W. Dudley, or old Dud the gum hunter. Everyone hereabouts
knows who I am and where I can be found in a short time."

So saying, the old man shouldered his long rifle and went his way.

"Boys," said Garry elatedly, "the trail begins here!"

CHAPTER IX.

THE NIGHT VISITOR.

Night drawing on, the boys prepared their supper. The night's meal
consisted of a real stew, for since they were so near to a place to
purchase provisions they were able to indulge themselves a little more
than when they were at their first station, so far away from a base of
supplies.

Canned beef was used, and then a few potatoes and carrots were peeled
and cut into small cubes. A good meat stew is one of the easiest things
to make in the woods, provided one has a variety or two of vegetables.

All that is necessary to do is to cut the meat into small squares about
an inch thick, then peel and cut the vegetables to the same size. Put
just enough cold water in the kettle to cover the meat and vegetables,
and then let the whole simmer slowly over the coals. From time to time
the cook should take a look at the stew and see that it does not dry. It
will be necessary to add a small quantity of water from time to time,
and in about an hour and a quarter the stew will be ready, and after a
long hike in the woods it is a dish that is fit for a king.

While Dick superintended the cooking of the stew, Phil and Garry
replenished the wood s