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Show Indians Find Gold in Labrador that mice have ruined the pelt by chewing away patches of hair. "Furring over, he piles the pelts on a sled, aDd starts homeward over river ice and snow. At the end of his trail, perhaps 200 miles away, Is home and family, a wood fire roaring in the stove, potatoes bubbling in the pot, and sleep sleep and more sleep." 1 , Possibilities of Region Are Little Known. Washington. Rich gold ore was recently re-cently reported to have been brought out of Labrador by Indians. It is one of many such reports that have been made through the centuries, but still the truth as to Labrador's possibilities as a source of precious metals is unknown, says a bulletin from the National Geographic society. It is for other resources that the country coun-try is best known, the bulletin points out. "Labrador spreads like a rough triangle tri-angle from Hudson strait to Blanc Sablon, on the Strait of Belle Isle, and from the Atlantic coast inland to the Height of Land," continues the bulletin. bulle-tin. "With an area of at least 110,000 square miles, it is almost three times the size of Newfoundland. Its boundaries boun-daries embrace a fringe of coastal settlements, set-tlements, fur trading posts, and Gren-fell Gren-fell and Moravian mission stations; romantic fjords and naked cliffs like those of Norway ; rocky islands and narrow 'tickles' (channels) ; ancient mountains, valleys, and falls; 30-mile lakes and rushing rivers swarming rat rank next in Importance to cod. The part white, part Eskimo trappers do little cod fishing, for the 'furring grounds' lie miles away from the coast, and the winter hunt, when pelts are prime, keeps the men away from home for weeks at a time. "Rifles bang good-by as canoes pull out into midstream to begin the long trip up-river to the 'fur paths,' or hunting grounds. When a trapper chooses a certain area, he blazes trails, sets out perhaps 300 traps, and builds 'tilts' (log huts) at intervals of a day's walk apart. Thereafter, this land is his alone to hunt over, and no other trapper thinks of poaching on it. "The trapper's day is long, work at the traps hard. Storms may overtake him, and 20-below-zero cold. Yet he stops only once or twice to prepare a mug of tea and to take a bite of bread. For supper, cooked on the tilt's tin stove, he stews a partridge with rice and salt pork ; or perhaps some beaver or porcupine, whose meat is good eating. If he has time, he bakes 'rose bread' (yeast-raised), or if not, soggy bannock. Then he skins his pelts and stretches them to dry on the fur boards. Frequently he finds |