Year: 1878

until getting very close 10 1t, that there
was large empty channel which we traced
down some miles to Annapolis Basin.
The wharves upon these Basins and inlets,
like those on the Bay of Fundy, are con-
strueted as inclined planes. At low water
the boats land at the lower end and higher
up according to the state of the tide. At
Windsor, in this valley, are the enormous
gypsum or plaster quarries which supply
our farmers with that valuable fertilizer


At 1:30 p. NJ. we arrived at Annapolis
and then embarked on the steamer En-
press, for St. John, New Brunswick.


Annapolis is situated on basin about
twenty miles long and nine wide. 1t is,
as | said before, the ancient town of Port
Royal, the oldest French settlement in
America 4 single house built by the
French when they owned the country is
pointed out, and is the only one now stand
ing in the valley.


The cargo of our boat consisted largely
of the finest and largest cattle I ever saw,
which were being sent to market in st.
John.


After steaming twenty miles down this
sheet of water, we stopped at Digby, a
small village which sets itself up to be q
watering place. Leaving here we pass
through the celebrated Digby Gut into the
waters Of the Bay of Fundy. Digby Gut
is a narrow passage about half mile wide
with North Mountain 600 and South
Mountain 500 feet high on either side of
it. The rush of water through this place
when the tide is going out or coming in is
remarkable. About o'clock we reached
the beautiful New Brunswick town of ST.
John. This place was almost destroyed
by fire a few years ago, but is now almost
rebuilt, and the new town is much hand
somer than the old one was. 1t is a much
more modern-looking town than Halifax,
and being more in the world, has, be-
lieve, greater trade and is generally more
fourishing, although considerable smaller.
1t did not possess as much interest for us
because it is like an American town, and
there is scarcely anything to remind us
that it is not in the United States The
principal trade is deal boards, which are
largely exported. There were many large
ships in the harbor, but no steamships;
while the Halifax harbor was full of them.
st. John is an ancient place. The site
was discovered by Champlaine and Des
Monts on st. Johns day 1904, and hence
its name. Its population was greatly in-
creased after the revolutionary war by the
settlement there of large number of self
banished royalists from the United States.
There are several points of interest here
for sight-seers, among which is the sus-
pension bridge over the st. John river, a
hundred feet above the water. The river
itself is rather curious. There is strong
current running down, one part of the day,
and running up the other part. This is
owing to the high tides of the Bay of
Fundy.


As we stayed here only one night of
course | cannot write 4 description of this
place. We spent the night at a new and
beautifully furnished hotel, the successor
of the Victoria, which was said to be the
finest in the Provinces. It was destroyed
in the fire. The next morning, Wednes-
day, we embarked on the steamer City of
Portland, for Boston, at which city we
arrived early the afternoon of the next
day. The voyage along the coast was ex-
ceedingly enjoyable The sea was very
smooth and the motion of the boat was
slight. The weather was almost too cold
to sit out of doors much, even with an
oyercoat on. Most of the way the boat
hugged the shore, sometimes within twenty
or thirty yards. All of this coast is of
the widest and most rugged character.
There is no beach at all, the shore being
rocky cliffs or bluffs, against which the sea
breaks. There are numerous inlets and
light houses.


About four hours after starting we
reached Eastport, Maine, the most easter
ly point of the U. s., except Quoddy Head,
a few miles distant, which projects two
miles farther eastward Approaching
Eastport through Passamaquoddy Bay we
enjoyed scene of rare beauty. The water
was as smooth as a mirror and its surface
thickly dotted with small, high and rocky
islands, nearly all of which are crowned
with evergreen trees. We stopped at East
port long enough to take a walk through
it, but saw nothing to repay us for the
trouble of looking at it. / asked a native
what was the principal crop of the neigh
borhood? He replied ''ish."


At o'clock the next morning we were
in Portland, which is a fine city, but we
did not get an opportunity to see much of
it. Here the boat was boarded by Gus
tom-house officer, who spent the morning
going through the form of examining bag
gage to prevent smuggling. He was very
lenient and polite about it, and upon our
telling him that our satchels contained
nothing contraband, he refused to look in
them.


At o'clock we passed into Boston har-
Dor under the guns of Fort Warren. Bos-
ton is almost the handsomest city / have
ever seen, much more so than Baltimore,
and although smaller than the latter place
is evidently far ahead of it in business ac-
tivity and importance. We saw the State
House, Old South Church, Kings Chapel,
and the famous Boston Common, which is
beautiful little park in the centre of the
city.


From Boston we went by rail to Ston-
ington, Connecticut, and from thence on
one of the splendid sound steamers to
New York. The route to Stonington took
us diagonally across the State of Rhode
Island through its greatest length. Our
train consisted of about sixteen cars and
it took more than an hour for the engine
to pull this heavy train through the State.


On this road we saw no good farms
The country is rugged and unproductive,
but every few miles we would pass through
considerable towns-manufacturing towns
of Importance. The largest and finest of
these is Providence, one of the capitals of
Rhode Island l saw zone of the capi-
tails, because this State has two; it being
entirely too much to expect of one city to
act as capital for so much State.


Gelatin, when once thoroughly diffused
through a vegetable or animal substance
and then dried with it, will protect the
whole from decomposition. This is the
fact which underlies DIR. Morft's process
es for preserving the flavor or nutritious
properties of such articles as milk, cream,
cheese, beef, lime juice, &c. First, the
natural water contained in the substance
to be preserved is evaporated and replaced