Description of venison and deer hunting; the uses of bear, squirrel, partridge, and duck meat; vegetables, fishing, and the types of fish used for food; and fruit and berries of the North Central Adirondacks. Also includes descriptions of flapjacks, harvest and covered dish suppers, and meals put on by church and fraternal groups.

Identifier
NYSA_A0551-77_B60_F17_p19-p26

Date Original
November 24 1937

Contributor
Grimes, John F. (Author)

Language
English

Source
New York State Archives. Federal Writers' Project (N.Y.). State Director's publications working files, 1936-1942. A0551-77. Box 60, Folder 17, pages 19-26.

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