Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-09-15

condition prior to his admission by
the supreme court of New York, file an
affidavit that he lives in the county of
New York, that he has lived in that
county for a certain length of time.
and that he intends permanently to
reside and practice law in the county
of New York. With an affidavit of
that kind. supplemented by a certifl-
cate from one of the judges of the
highest court of the State of Maine
that Mr. Reed has been a practitioner
before that court for three years, he
can be admitted to the New York bar
on motion. 1t will be seen from this
rule that Mr.. Reed must acquire u
residence in New York. and if he does
that. he cannot maintain n residence
in the State of Maine.
The great publisher, Frank 4. Mum
sey. is on a flying trip to his old haunts
in Maine his native State. Lisbon
Falls was his old home. and there he
picked up enough telegraphy TO be
come manager of the Western Union
office in Augusta. He is Well remem-
bered in this city from which he went
to New York to engage in the maya
zine enterprises that have prospered 50
greatly.
The wise ones are prophesying a ty-
phoid fever epidemic for Millinocket
later in the fall. They say this is al
ways the case with n place that
|'springs suddenly in the wilderness.
probably on account Of the unsanitary
conditions and the disturbance of so
much soil and such mass of decayed
leaves III the forest. The early days
of Rumford Falls and Gilbertville are
pointed out as illustrations
The versatile correspondent who fur
nishes such interesting lies from east
ern Maine for the New York Sun has
been devoting his attention to the
Woodchuck. and the animal furnishes
fertile text. He describes the habits
of the woodchuck, its love for clover
and other growing green stuff, and the
methods of catching it by the farmers
boys, all with more or less truthful
ness, and then he enlarges upon the
value of woodchuck meat for food pur-
poses. He says: "Woodchucks would
have lived in clover for centuries to
come If some benevolent glutton had
not discovered they We're good to eat
and conveyed the information to his
neighbors. After that woodchuck
hunting became a refined and elevat-
ing sport, and Woodchuck dinners
grew in popularity until they sur
passed the bear, the raccoon. and the
deer. holding the honored place at the
North which the 'possum has main
tanned at the South for many years
After the skin is taken off and the
carcass is dressed and washed down in
cold water, the meat is hung up over
night in a cool room. In the morning
it is boiled for 20 minutes in saleratus
water, which removes the animal
taste. 1t Is then stuffed with rich
dressing and laid in a pan, the body
being shored up by slices of sweet po-
tato and strips of raw salt pork. with
perhaps an onion or two for seasoning
1t is baked in slow oven and basted
frequently for two hours. When prop
erly cooked a baked woodchuck is nut
brown and is covered with a scaly coat
OF cracklings, compared with which n
roast pig is no better than sawdust
Those who have eaten of the dish al
ways like it and call for more. Cooks
can produce nothing like it north of
Mason and Dixon's line. Many thou
sand of woodchucks are killed and
eaten in Maine every year. Hunters
make up large shooting parties and go
forth to beat the record. Levi Berry. n
local rifle man. killed 90 in one FORE
noon last week. These kept a dozen
families in baked woodchuck for sew
eral days. ETC." All of which is de-
liciously entertaining to Maine readers.