To establish one’s claim to a piece of ground, all that was requisite was to leave upon it a pick or shovel, or other mining tool. The extent of ground allowed to each individual varied in different diggings from ten to thirty feet square, and was fixed by the miners themselves, who also made their own laws, defining the rights and duties of those holding claims; and any dispute on such subjects was settled by calling together a few of the neighboring miners, who would enforce the due observance of the laws of the diggings. After prospecting for two or three days we concluded to take up a claim near a small settlement called Middletown, two or three miles distant from Hangtown. It was situated by the side of a small creek, in a rolling hilly country, and consisted of about a dozen cabins, one of which was a store supplied with flour, pork, tobacco, and other necessaries. We found near our claim a very comfortable cabin, which the owner had deserted, and in which we established ourselves. We had plenty of firewood and water close to us, and being only two miles from Hangtown, we kept ourselves well supplied with fresh beef. We cooked our “dampers” in New South Wales fashion, and lived on the fat of the land, our bill of fare being beefsteaks, damper, and tea for breakfast, dinner, and supper. A damper is a very good thing, but not commonly seen in California, excepting among men from New South Wales. A quantity of flour and water, with a pinch or two of salt, is worked into a dough, and, raking down a good hardwood fire, it is placed on the hot ashes, and then smothered in more hot ashes to the depth of two or three inches, on the top of which is placed a quantity of the still burning embers. A very little practice enables one to judge from the feel of the crust when it is sufficiently cooked. The great advantage of a damper is, that it retains a certain amount of moisture, and is as good when a week old as when fresh baked. It is very solid and heavy, and a little of it goes a great way, which of itself is no small recommendation when one eats only to live. Another sort of bread we very frequently made by filling a frying-pan with dough, and sticking it upon end to roast before the fire. The Americans do not understand dampers. They either bake bread, using saleratus to make it rise, or else they make flapjacks, which are nothing more than pancakes made of flour and water, and are a very good substitute for bread when one is in a hurry, as they are made in a moment. As for our beefsteaks, they could not be beat anywhere. A piece of an old iron-hoop, twisted into a serpentine form and laid on the fire, made a first-rate gridiron, on which every man cooked his steak to his own taste. In the matter of tea I am afraid we were dreadfully extravagant, throwing it into the pot in handfuls. It is a favorite beverage in the mines--morning, noon, and night--and at no time is it more refreshing than in the extreme heat of mid-day.