The Nepigon River is a trout's paradise, it is so full of rapids and saults. It is not at all a folly to fish there with a fly-rod. There are records of very large trout at the Hudson Bay post; but you may actually catch four-pound trout yourself, and what you catch yourself seems to me better than any one's else records. I have spoken of the Nepigon River as a roadway. It is one of the great trading trails to and from the far North. At the mouth of the river, opposite the Hudson Bay post, you will see a wreck of one of its noblest vehicles--an old York boat, such as carry the furs and the supplies to and fro. I fancy that Wolseley used precisely such boats to float his men to where he wanted them in 1870. Farther along, before you reach the first portage, you will be apt to see several of the sloops used by the natives for the Lake Superior fishing. They are distinguished for their ugliness, capacity, and strength; but the last two qualities are what they are built to obtain. Of course the prettiest vehicles are the canoes. As the bark and the labor are easily obtainable, these picturesque vessels are very numerous; but a change is coming over their shape, and the historic Ojibaway canoe, in which Hiawatha is supposed to have sailed into eternity, will soon be a thing found only in pictures. There is good sport with the rod wherever you please to go in "the bush," or wilderness, north of the Canadian Pacific Railway, in Ontario and the western part of Quebec. My first venture in fishing through the ice in that region was part of a hunting experience, when the conditions were such that hunting was out of the question, and our party feasted upon salt pork, tea, and tomatoes during day after day. At first, fried salt pork, taken three times a day in a hunter's camp, seems not to deserve the harsh things that have been said and written about it. The open-air life, the constant and tremendous exercise of hunting or chopping wood for the fire, the novel surroundings in the forest or the camp, all tend to make a man say as hearty a grace over salt pork as he ever did at home before a holiday dinner. Where we were, up the Ottawa in the Canadian wilderness, the pork was all fat, like whale blubber. At night the cook used to tilt up a pan of it, and put some twisted ravellings of a towel in it, and light one end, and thus produce a lamp that would have turned Alfred the Great green with envy, besides smoking his palace till it looked as venerable as Westminster Abbey does now. I ate my share seasoned with the comments of Mr. Frederic Remington, the artist, who asserted that he was never without it on his hunting trips, that it was pure carbonaceous food, that it fastened itself to one's ribs like a true friend, and that no man could freeze to death in the same country with this astonishing provender. We had canned tomatoes and baker's bread and plenty of tea, with salt pork as the _pièce de résistance_ at every meal.