_, which was filled
with passengers and freight, and came via Portland, arriving in
Esquimalt on the 11th day of February, 1859. I might state that all
the ocean steamers docked at Esquimalt then, and the passengers were
freighted round in a smaller steamer to the Hudson's Bay wharf in our
harbor. The first thing that attracted our attention on coming into
the harbor was the high palisade of the fort, which ran along Wharf
Street from the corner of Bastion to Broughton Street, up thence
to Government Street, along Government to Bastion Street, to the
cigar store with the brass plate on, now occupied by North and
Richardson. Opposite Fort Street there was an entrance, and another
on Wharf Street.

[Illustration: Fort Street, extending through the fort.]

In the centre of the large gates there were smaller ones. These small
gates were opened every morning at seven o'clock on the ringing of
the fort bell, which was suspended from a kind of belfry in the
centre of the yard. To the north were the stores and warehouses, and
to the south large barns; the residences were situated on the east
side of the fort.

The stores were patronized by all the colonists, not then being
confined to the Company's servants, as in former times. Fort Street
looked very different to what it does now. The roadbed was composed
of boulders, which, being round, made rough riding, and so muddy,
too! Try and imagine it. The sidewalk was of two-inch boards, laid
lengthwise, three boards wide, I think, and commenced at the Brown
Jug corner, running up for three or four blocks.

Where the Brown Jug now stands was a large orchard and garden,
surrounded by a whitewashed fence, which ran along Government Street
to Broughton, taking in the whole block eastward. Many an apple have
I had from this orchard, and apples were apples in those days,
whatever they may be now.

The Company's bakery, where we got our bread, was across Fort Street,
on the site of the Five Sisters block, and was a log-built house,
whitewashed. I think part of the bakehouse was to be seen in late
years in the rear of a carpenter's shop on Broad Street, also I think
the baker himself is still alive, and named James Stockham. He made
excellent bread and charged twenty-five cents a loaf, but such loaves
they were, being at least three times as large as modern loaves.

There was a good story told of the Hudson's Bay Company, and the
price of flour and bread during the gold excitement,