curious, and spent much of the time before
our windows watching everything we did. In time we were as calm with
those glittering black eyes on us as we would have been if a gentle old
cow had been looking in.

Mrs. Rufus Farnham--1850.

I moved to the farm on what is now Lyndale Avenue North, sixty-four
years ago. The Red River carts used to pass along between my home and
the river, but I was always holding a baby under one arm and drawing
water from the well, so could not tell which way they went. I only saw
them when they were straight in front of me. Women in those days never
had time to look at anything but work.

Sugar came in a large cone. It was cracked off when needed. When
purchased, a blue paper was wrapped around it. This when boiled, made a
dye of a lovely lavender shade. It was used to dye all delicate fabrics,
like fringe or silk crepe. I have a silk shawl which I dyed in this way
in '56 that still retains its color. Later I paid 50c for three teacups
of sugar. This just filled a sugar bowl.

My mother used to live on First Street North. Once when I was spending
the day with her a dog sled from Fort Garry, now Winnipeg, passed the
house. There were never many of these after we came for it seemed that
the Red River carts had taken their places. There were six dogs to this
team. They laid down and hollered just in front of the house. I suppose
they were all tired out. The half breed driver took his long rawhide
whip and give them a few cracks and they got up and went whimpering on
to St. Paul. When they were rested, they would come back from St. Paul,
like the wind. It only took a few days for them to come and go, to and
from the fort, while it took the carts many weeks. The drivers would
have suits of skin with the hair inside. They never forgot a bright
colored sash. A bridal couple came with a dog team once, after I moved
here, but the sled I saw only had a load of fine furs.

I made sour emptyings bread. Very few could make it. I stirred flour,
sugar and water together until it was a little thicker than milk, then
set it aside to sour. When it was thoroughly sour, I put in my
saleratus, shortening and flour enough to make it stiff. It took
judgment to make this bread, but everyone thought there was nothing like
it.

Captain John Van der Horck--1850.

I always relied on an Indian just as I did on a white man and never
found my confidence misplaced. I often went hunting with them on the
sloug