Camp Cookery

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By HORACE KEPHARTAuthor of Camping and Woodcraft, The Hunting Rifle, etc.

Illustrated With Pen Drawings of Camp ' Outfits, etc.

MCMX OUTING PUBLISHING COMPANY NEW YORK ^-ra

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4, J ^ y ^J^ Copyright, 1910, by OUTING PUBLISHING COMPANY Entered at Stationer's Hall, London, Eng. All rights reserved ©C1.A265079 1^

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(Dedication) TO MISTRESS BOB Who taught me some clever expedients of backwoods cookery that are lost arts wherever the old forest has been leveled.

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FOREWORD.

The less a man carries in his pack, the more he must carry in his head. A camper cannot go by recipe alone. It is best for him to carry sound general principles in his head, and recipes in his pocket. The simpler the outfit, the more skill it takes to manage it, and the more pleasure one gets in his achievements.

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, CONTENTS.

CHAPTER Foreword Dressing and Keeping Game and Fish Breadstuffs and Cereals Appendix

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FOR READY REFERENCE IN CHOOSING WHAT TO COOK. All recipes in this book are here grouped under Quick, Medium, or Slow, according to the Everything under Quick can be prepared in less than 25 minutes, and so is specially suitable for or luncheon. The table also shows at a glance what recipes call for or eggs, and what do not.

The following abbreviations are E = (whole or B = M == required (may be evaporated or powdered). E*= desirable, but may be omitted.

J3*=:

desirable, but fat may be substituted. M*= Milk desirable, but water may be substituted.

f = Made over from previously boiled material.

> Quick.

Fresh Meat, Game. Broiled meat, game, B.* Fried meat, game Kabobs Brains, Liver, Milt, Venison sausages Small birds, roasted. B.* Frog legs, broiled or B.* Fish, fried

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B* Fish, skewered Shellfish.

Oysters, stewed. B, M..* E scalloped.

B Oysters, saut6. B Cured Meat.

Bacon, broiled, fried, toasted Salt pork, broiled or Ham, boiled or Bacon, or ham, and eggs. E fritters Pork sausages Slumgullion beef, creamed. M, B.* Cured or Canned Fish. Smoked herring, toasted Smoked herring, fried. B.* Sprats Salmon, creamed. M Salmon, scalloped. B, 31 Salmon on toast. B, E, M Sardines, B* E.* Eggs, poached (fresh). B.* Eggs, boiled Eggs, scrambled (fresh or desiccated). B.* Omelets (fresh or desiccated). B.* Biscuits Dropped biscuits Breakfast rolls. B, E, M Unleavened bread French toast. E Milk toast.

B, M IfRice muffins. E, M Pancakes, etc.

Flapjacks, plain Egg pancakes. E Snow pancakes UMixed cakes Corn batter cakes. E* M.*

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Buckwheat cakes. E,* M.* "Gritted" bread Fried quoits Fritters. B*E,M* Dumplings. M* Porridge, etc.

IFFried mush HFried grits, Rolled oats Breakfast cereals Potatoes, stewed. B, M UPotatoes, mashed. B* M ^Potatoes, lyonnaise Potato cakes. E* M.* HSweet potatoes, fried Potatoes and onions, hashed Green corn, roasted. B.* Greens, boiled (some kinds). B.* Mushrooms.

B Canned tomatoes, stewed. B.* Canned corn, stewed. B,* M.* Condensed soups Tomato Soup. B, M Beverages, Tea Chocolate. M Gravies.

Braising gravy Frying gravy Broiling gravy. B.* Boiling gravy. B Roasting gravy Beef extract gravy Cream gravy. B, M Rabbit gravy Pork gravy, thick. M.* Roux Sauces.

Barbecue B.* Mustard B

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Pag« B Broiled venison B Giblet sauce. B* M* B, M Cranberry sauce Curry B, M* B White sauce. B, M B, M India B, M B Brandy sauce. B Fruit sauce Salad dressing Medium.

{25 to 4^ minutes.) Fresh Meat, Game. Small mammals, roasted 53, 73 Heart, braised Liver, roasted Game pot pie. B* Curry of game. B* Game pie Small game, barbecued Small game, fricasseed Duck, roasted or baked Grouse, roasted Game birds, boiled Fish, baked Fish, boiled. B B.* planked.

B.* Fish Chowder. B* 31* Fish cakes. E Fish roe Eel, stewed. M Shellfish, etc.

Clams, B Clam chowder. M Crayfish, boiled Cured Meats, Bacon and liver Pork and hardtack

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Corned hash, Canned meat stew Cured Fish.

Codfish balls.

B* Army bread Johnny cake Corn dodgers Ash cake.Corn bread. B, E, M Corn batter bread. E, M Snow bread:.

Cereals, etc.

Rice, curried Risotto Grits, boiled Macaroni, boiled Desiccated vegetables Potatoes, boiled Potatoes, steamed Potatoes, baked Green corn, boiled Greens, boiled (some kinds). B.* Pie.

B.*,.

Doughnuts.

E, M Snits und Knepp. B, E.* cobbler.

B B Cottage pudding. B, E, M Sauces.

Tomato sauce. B Slow.

{Over 45 minutes.) Fresh Meat, Game. Roasted meat, big game Braised meat, big game Baked meat, big game Boiled meat, big game

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Stewed meat, big game Steamed meat, big game Barbecued meat, big game Kidneys, stewed Marrow bones, boiled Moose muffle, boiled Tongue, boiled Turkey, goose, roasted 76, 77 Turkey, boiled Jambolaya Brunswick B Turtle, boiled Cured Meat. Lobscouse Bacon, salt pork, ham, boiled 93-95 Cured Fish. fish, boiled Codfish, stewed Codfish hash Sour-dough bread Salt-rising bread Lungwort bread Porridge, etc.

Corn mush Polenta Macaroni, with B B, M Beans, boiled Beans, baked B* M* corn, baked Greens, boiled (some kinds). B* Soups from raw materials. B* fruit, stewed Jelly from Rice pudding. E* M Batter pudding. B, E, M Plum duff Snow pudding

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CHAPTER THE knack of camp outfitting consists in getting the kit in the least and bulk.

Wise campers prefer to go light, doing without most of the appliances of domestic life.

It that camp cookery is an art distinct from the cuisine of kitchens. A common cook-book is of no use in the woods; for it is always calling for things we have not, and does not tell what to do with the things we have. For example, I am to make a side trip of several days from the main camp. Going alone, and without pack horse or canoe, I must cut down my equipment to the last practicable ounce.

will be neither time nor utensils for baking on the way.

So I must have bread for the journey, and it must be wholesome bread, extra nourishing for its bulk, palatable, fit to eat cold, and of a kind will not dry out nor mould. I have no materials but sugar, baking powder, and Where shall find the recipe? Not in a

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domestic cook-book. Yet the trick is easy, when one knows how.

outfitting, as regards is mainly a question of how much water we are willing to carry in our rations. For instance, canned peaches are 88 per cent, water. Can one afford to carry so much water from home when there is better water at camp ?

What, then, is best to substitute for the peaches?

Let us see.

An average can of peaches weighs 2^ lbs.

are only per cent, and sugar has none at all.

A pound of the apples and a pound of sugar cost three-fourths as much as the peaches, weigh a fifth less, are a little bulkier, but pack better on the trail. In camp, let the apples be stewed soft in plenty of water, and used as sauce.

is left a quart of hot juice. Into it put the pound of sugar. Boil, without stirring or skimming, until the juice gets syrupy, and pour into a vessel to cool. Result: somewhat more than a pint of as good jelly as can be made from fresh apples themselves. The sauce and the jelly will go much farther than a can of peaches, and there is more variety. The following table is suggestive:

fruit, vegetables Canned soups, tomatoes, peaches, pears, etc.

More than y^ Fresh beef, veal, mutton, poultry, eggs, potatoes. Canned corn, baked beans, pineapple. (unsweetened).

More than % Fresh bread, rolls, pork chops. Potted chicken, etc.

Canned blackberries.

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$ y^ apricots, peaches, primes. jelly.

(fat).

Concentrated Powdered Wheat flour, corn meal, etc.

oatmeal, hominy, etc.

peas.

Dehydrated dates, figs, raisins.

Orange marmalade. Chocolate.

Nuts.

Nut butter.

Although this table is good in its way, it is not a fair measure of the relative value of foods.

Even the solid part of some foodstuffs contains a good deal of refuse (fresh potatoes 20 per cent.), while others have none. Beans, rice, nuts, cheese, are highly concentrated foods, but rice is easy to digest, beans rather difficult, nuts more so in the form of nut butter), and cheese should be sparingly.

Then there is the personal factor:

"What's one man's is man's poison."

is quite as welcome at the camp board as anywhere else—in fact more so, for it is harder to get.

Do not leave out the few condiments wherewith you can vary the taste of common articles and serve a new or gravy or pudding now and then. Nothing pays for its transportation than good brands of desiccated eggs and evaporated or powdered in combination with other things, they add vastly to the number and savor of your dishes. is an old school of campers who affect to scorn such, things. "We take nothing with us," say, "but flour, baking powder,

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sugar, and coffee—our guns and rods furnish us This sounds sturdy, but there is a deal of humbug in it.

A spell of bad weather may defeat the of hunters and fishermen.

Even granting that luck is good, the kill is likely to be of one kind at a time. With only the six articles named, nobody can serve the same game in a variety of ways.

' >Now, consider a moment. How would you to sit down to nothing but chicken and biscuit, three times a day? Chicken everlastingly in grease—and, tire of that, well, eat fried "sow-belly," and sop your bread in the grease! It is just the same with trout or bass as it is with chicken; the same with pheasant or duck, rabbit or squirrel or bear. The only kind of wild meat that civilized man can relish for consecutive meals, in the same fashion, is of the deer family.

Go prepared to lend to your menu.

palls is bad food—worse in camp than anywhere else, for you can't escape to a restaurant. Variety of rations does not mean adding to the load.

It means substituting three 5 lb. parcels for one 15 lb. parcel, and no more. Let us consider the material of field rations, item by item:

Bread.—It may be well to carry enough yeast for two or three days.

It helps out until the game country is reached and camp routine is established.

Hardtack (pilot bread, ship biscuit) is a last resort, and can be recommended only for such trips or cruises as do not permit baking. It is a cracker prepared without salt or grease, and kiln-dried to a chip, so as to keep He who can cat it without grumbling may be said to have filed his teeth.

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Flour.—The plain kind is The self-raising is easily ruined by moisture, and will not do for thickening, dredging, etc.

Meal.—Some yellow, prefer In it the best when A welcome change hot wheat bread or biscuit, and can be served variously as johnny cake, pancakes, or mush. Useful to roll fish in, before frying. Rolled Oats.—This, and other breakfast cereals, according to taste, and only for variety sake. Nutritive value low, in proportion to bulk. Rice.—Deserves a higher place as an all-round food than our people generally give it.

Beats all other cereals in sustaining power plus digestibility. Can be cooked in many ways, and all of them are easy.

Combines well with almost anything else, and so lends variety. Packs well and keeps well. Macaroni.—Nutritious, but bulky.

in soups and stews.

it into inch pieces and pack so that insects cannot get at it.

Baking Powder.—Get the best, made with pure cream of tartar. It costs more than the alum powders, and does not go so far, bulk for bulk; but it kinder to the stomach.

Baking soda will probably not be wanted, as it requires butterin for sour-dough.

Occasionally needed for other purposes. {alias middlings, bellies. Old Ned, et al.).—Commendable or accursed, according to how it is used.

Takes the of lard and on marching trips.

Nothing quite equals it in baking beans. Savory in some boiled dishes. When fried, as a piece de resistance, it successfully resists most people's gastric juices.

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and is iiatiseous to many.

Purchasable at most frontier camps. Bacon.—Better for jjurposes Seldom obtainable outside of towns.

Get the boneless, in to lb.

flitches.

That which is sliced and canned is a poor substitute either in flavor or wholesomeness. Smoked Ham.-^SmaW ones generally are tough and too salty.

in warm or damp weather; moulds easily, and is attractive to blowflies.

It is to get both bacon and ham unwrapped, and sew them up in cheesecloth yourself; theii you are sure they were not mouldy to start Beef.—Cuts large hams are Of limited use in pick-up meals.

A notorious thirst-breeder. Not comparable to "jerked"

beef, which, unfortunately, is not in the market.* Canned Meats and Poultry of all descriptions are quite unfit for steady diet. Devilled or potted ham, chicken, tongue, sausage, and the are endurable at picnics, and valuable in emergencies, as when a hard storm makes outdoor cooking imCanned corned beef makes a passable hash.

Extract of Beef.—Liebig's is useful in adding to gravy or soup, and may be needed in case of illness.

Canned Fish.—-Not so objectionable as tneat, because preserved in oil.

Salmon, sardines, mackerel, can be worked into palatable dishes for hasty meals now and then. Go light.

*For the process of jerking venison or see my Camping and Woodcraft, p.

I have found that it succeeds even in the wet climate of the Southern Appalachians. (See also page 45.)

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Smoked Fish.—Shredded codfish, for fish-balls, and smoked halibut, sprats, boneless herring, are portable and keep for one or two meals of each may be relished. Prepared Soups,-—If liquid soups can be carried at all, take none but the very best brands that you can purchase.

Concentrated (dry) soups, when of good quality, are a great help in time of trouble. Choose by trying samples before you leave home. They are kept by some camp outfitters, and by select groceries in the large cities. Erbswurst (a sort of pea-meal sausage used in the German army) is a pretty good emergency ration to carry when you hunt alone. Any good camp outfitter has it in stock or will order it for you.

Eggs.—Baker's egg is a perfect substitute for fresh eggs in bake stuffs, and makes excellent omelets or scrambled A lb.

can, equal to about four dozen eggs, measures It costs storage eggs, and the contents will never spoil if kept dry.

The powder must soak about an hour in cold or lukewarm water before Using. It may be put to soak overnight, or in a can or bottle of water when on the march.

Thanks to this invention, the camp flapjack need no longer be a culinary horror. tried eggs, "made in Germany," which Were uneatable by themselves, nor did they improve any dish that I tested them in.* *0n general principles object to naming firms or brands; but when thing is not procurable in average stores, there would be no use in mentioning it telling the reader where to get it.

Out-of-town readers should get such catalogues as those of Montgomery Ward, Chicago; John Wanamaker, New York; Abercrombie & Fitch, New York.

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Butter.—For ordinary trips it suffices to pack butter firmly into pry-up tin cans which have been sterilized by thorough scalding and then cooled in a perfectly clean place. it in a spring or in cold running water (hung in a net^ or weighted with a rock) whenever you can. When traveling, wrap the cold can in a towel or other insulating material.

will keep a if and gently boiled for a while, skimming off the scum as it rises, until the is as as oil, and then canning it.

One-third of clarified equals the quantity of ordinary butter called for in any recipe. Nut butter may be as a on Cheese.—According to taste, and only for occasional use.

A bottle of Parmesan for macaroni, etc.

Lard.—The amount will depend upon whether you use much lard in baking, and whether you fry it or with bacon grease, oil, or butter. Olive oil is superior as a friture, especially for fish, but more expensive and more bothersome to carry. Milk.—Sweetened condensed milk (the "salve"

of the lumber jacks) is an abomination. The different brands of plain evaporated milk vary much in quality.

Choose by actual test. The five cent cans are most convenient. Two varieties of powdered milk (skimmed and whole, respectively) may be procured. The kind called "Trucream" makes four quarts of rich milk to the pound, by dissolving in water. Potatoes.—If you can carry fresh ones, choose those with small eyes and of uniform medium size, pyen if you have to buy a bushel to sort out 9 peck.

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Rice and grits are substitutes when going Onions.—A few fresh ones can be carried anywhere.

Almost indispensable for seasoning soups, stews, etc.

Carrots.—A few of for soups and stews, if transportation permits. Dehydrated Vegetables.—To my taste they are "rather poor fodder." On hard trips I prefer grits, beans, and split peas. Beans.—A prime factor in cold weather camping.

Take a long time to cook ("soak all day and cook all night" is the rule). Cannot be cooked done at altitudes of thousand and upward:^ Large varieties cook quickest, but the small white navy beans are best for baking.

Pick them over before packing, as waste.

Peas.—Used chiefly in making a nourishing soup. Canned Vegetables.—Very heavy and bulky for their fighting value. Very toothsome in the woods. are corrective of a meat diet.

A few cans of baked beans (without tomato sauce) will be handy in bad weather. The three-quarter pound cans are convenient for emergency rations. Fruit.—Blackberries and pineapple go farthest.

Cranberries for the bird season. Others are too watery. Preserved Fruit.—The commissaries of the British army were wise when they gave jam an honorable in Tommy Atkins' field ration.

Yes: jam for soldiers in time of war.

So many ounces of it, substituted, mind you, for so many ounces of the porky, porky, porky, that has ne'er a streak of lean."

So, a little currant jelly with

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your duck or venison is worth breaking all rules for.

Orange marmalade goes far. Such conserves can be repacked by the buyer in pry-up cans that sterilized as recommended the heading Butter. Fruit.—Dried apples and apricots are owing to tartness.

Prunes are rather bulky. Raisins go far, and are useful in puddings.

Dates help out an emergency ration, and so do figs, which also are very good stewed or in pudding. Nuts.—Shelled nuts pay for transportation. Peanut butter is more easily digested, and makes a good emergency food. Sugar.—Granulated. Take plenty, especially if you are short of other sweets. Men in the open soon get to craving sweets, because sugar is storedup energy. The ''substitute" variously known as saccharin, saxin, crystallose, is no at all, save in mere sweetening power, and even has been grossly exaggerated. The catalogues say "one ounce equals in sweetening power one ton of sugar."

The real ratio is one ounce to eighteen of drug, is derived from coal tar, has decided medicinal qualities and injures normal health if persistently taken.

It has none of the nutritive value of sugar. Syrup.—A capital addition to pancakes, mush, etc. Useful in cookery (baked beans, cakes, etc.).

Most maple syrup is adulterated. Be sure of your brands. Coffee.—The best coffee can only be made from berries.

it and ground the day before you start, and put up in

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air-tight canisters. it lose strength rapidly in the moist air of the woods. Tea,—A much better pick-me-up than coffee or liquor, and portable.

English suits most tastes. Chocolate.—Very sustaining, as well as a good beverage.

A quarter-pound cake carried in the pocket will pull a man through a hard day's wandering.

Acids.—The best way to carry vinegar is in one of the stone "pottles"

Holland gin comes in.

If you carry pickles, let them be sour ones. Lemons are almost essential for hot-weather trips. A fair is citric acid in crystals (any drugstore). Condiments.—Salt is best carried in a wooden box.

The amount in cooking and at table is small, but if pelts are to be preserved or game shipped out, considerably more will be needed. White pepper is better than black. Some cayenne or chili should also be taken. Worcestershire and tomato catchup (if genuine) are worth carrying practicable; also mustard. Pressed sage for stuffings, celery seed for soups, nutmeg and cloves (whole), perhaps ginger, cinnamon, and curry powder, wil-l be needed. Finally, a half of brandy, religiously reserved for brandy sauce, is worth its weight. ^ A ration list showing how much of each kind is required, per man and per week, cannot be figured out satisfactorily unless one knows where the party is going, at what season of the year, how the stuff is to be carried, whether there is to be good chance of game or fish, and something about

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r^ the men's personal tastes.

However, the following table, based upon my own experience and allowing for many contingencies, may at least be useful as showing how to go about it.

The table gives four distinct estimates of food required by four men in two weeks, graded according as travel or in warm weather or in The quantities suffice without counting on game or The difference between and is chiefly due to fresh potatoes and canned goods. It will be noticed that the cold-weather ration give is more liberal than for warm weather, and that the addition is mostly in fatty and oily foods.

A man who eats fat meat living in the city find that when he travels hard in cold weather and sleeps in the open air his system will demand more fatty food. The experience of travelers in the far North bears out the results of scientific analysis, foods containing fats and oils are more nutritious and heatproducing than any others. But a steady diet of bread and bacon is likely to breed scurvy; so a supply of vegetables and should be added. Men living in the open also develop a craving for sweets that is out of all proportion to what they experience in town.

is a normal demand, for is stored-up energy.

allowed liberally for this, and also for the increased consumption of coffee and tea that is the rule (owing somewhat to the fact that they lose strength from exposure to the air).

The table is chiefly valuable as showing the proper ratios of the meat, the bread, and the vegetable and fruit components. Under each of these headings the items can be varied a great deal, ac-

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cording to taste, but the aggregate of each component should be about as stated. RATION LISTS, FOUR MEN, TWO WEEKS. (56 RATIONS.) Meats, etc.

10 lbs. 10 lbs. 12 lbs. 10 lbs. Ham Dried beef or Canned meats extract y.

Concentrated Powdered Sy^ or (38 smaU cans) 13^2 131/2 Lbs etc.

Fresh bread 5 lbs.

5 lbs.

Wheat flour 34 lbs. 34 lbs. Corn meal Rolled oats Grits Baking powder IVs Lbs 40ya 451/3 30 (^ bu.) 10 (4 cans) Dehydrated vegetables Split peas Canned baked beans. Lbs

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Beverages. Tea Chocolate (unsweetened) Lbs Sweets. (granulated) Syrup 3(iqt.) Jelly, jam, marmalade Lbs Acids. 1 <?»"*> Pickles Lemons 4 (2 doz.) Citric acid (c.

p., cryst.) 1/4 ¥4 __ ___ Lbs 1/4 T etc.

apricots Raisins, dates, figs.. blackberries, cranberries, pineapple 24 (12 cans) 24 Shelled nuts, or nut Lbs

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(if allowing for curing skins, etc., lbs.) 1 oz.

1 oz.

1 oz.

1 oz.

Cayenne or chili... 1 oz.

1 oz.

1 oz.

1 oz.

Worcestershire sauce. 1 bot.

1 bot.

Olive oil 1 bot.

1 bot.

Tomato catchup 1 bot.

1 bot.

Brandy i/g pint. Mustard 1 bot.

1 bot.

Sage, seed, nutmeg, cloves, cinnamon, ginger, curry powder Lbs 21/4 Total lbs Per m-an, per day 31/8 21/2 37/8 41/8 of any kind will quickly mould or spoil if packed in tins from which air is not exhausted. Put pork^ bacon_, or ham in loose cheesecloth bags that can be hung up in camp, and pack them in parchment paper for transit; so also cheese. cereals, vegetables, and go in stout bags.

Ordinary sacks are too weak, and wet too as it draws moisture, is best carried in a wooden box or screwr top wooden mailing tubes; tea, sugar, jam, etc., in pry-up tin cans. Camp outfitters supply small bags and tins of various sizes stow in waterproof provision bags, and it saves trouble to buy them ready-made. Label everything plainly. One of the handiest things in a camper's kit is surgeon's rubber adhesive can be purchased at any drugstore. A ten-yard spool

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•^ 16 of the one-inch and two-inch widths be useful in a hundred ways.

is waterproof and air-tight. It will stick to any dry surface metal, glass, leather, or and stay purposely removed; yet it can be peeled off and reapplied many times.

As an instantaneous mender of rents and stopper of holes or cracks it has no equal.

One of the most bothersome things in shifting camp is to secure opened cans and bottles from spilling. Surgeon's does the trick in a twinkling. Put a square of it in the milk can that you opened for breakfast, and be no leakage. To hold a cork in a bottle, stick a narrow strip of the plaster over the cork and down opposite sides of the bottle's neck. To protect the bottle from breaking, run a strip around it at top and one at bottom. The caps of cans or tins can be secured to the bodies in the same way. With a broad strip you can seal a box or chest water-tight, stop a leak in a canoe, or mend a broken rod, a paddle, a gunstock, or even an axehandle (first nailing it). A chest or cupboard can be extemporized from any packing box, in a jiffy, by cleating the top and using surgeon's plaster for hinges. Camp chests are convenient it is practicable to carry but be small, weighing not over fifty or sixty pounds each when packed, so that one man can easily handle them unassisted. If they are specially made, Cottonwood is the best material (if thoroughly seasoned boards can be had—otherwise it warps abominably). It is the strongest and toughest

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for its that we have, and will not splinter. For the ends and lids of small chests, stuff is thick enough, and ^-inch for the sides, bottoms, and trays. The bottom should have a pair of ^-inch cleats for risers and the top a jDair it from warping, the chests are to go on pack animals. Strap-hinges and hasp, a brass padlock and broad leather endstraps (not drop-handles) should be provided, and the chest painted. The best size is 24x18x9 inches, this being convenient for canoes and pack-saddles. A pine grocery box of ends and top, and weighs pounds, and will answer the purpose Screw a wooden handle on end, say a hand-hold gouged out of the under side. Check off every article in the outfit as it is stowed, and keep the inventory for future reference.

Then note what is left over at the end of the trip. This will help in outfitting for the next

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CHAPTER IL A PARTY going fixed camp, within wagon call of the railroad, can carry a sheet-steel stove.

pattern is the Klondike stove shown in the illustration. Its best feature is the size of the fire-box, which takes in twenty-eight inches long and thick enough to keep an all-night fire, the stove being closed airtight.

The top of the Klondike, 14x30 inches, is free for utensils; the oven, above it, takes a 10x14 pan for baking or roasting. legs, and pipe stow inside the body of the stove, leaving space for a 12xl3x9%-inch galvanized box holds cooking utensils for four persons and can be used in camp as a dish-pan or as a vermin-proof box for provisions. When packed for transportation, the stove measures inches, and weighs (complete with box and utensils, 43^ In rough country, especially if camp is to be shifted frequently, a stove is out of the reckoning. If pack animals are taken, or the trip is by canoe, without long and difficult j^ortages, it pays to take along either a folding grate or a pair of fire irons. Various patterns of grates are shown in outfitters' catalogues. one called the Gem is satisfactory of its kind.

It weighs 334 is inches when set up, and folds into a package 1^x19

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A lighter grate is Sackett's camp broiler, 9x14 The legs do not lock in place, and hence are of little use on stony or mushy ground. remove them, and so have a good grate and broiler weighing only one pound, yet big enough to support a frying pan and coffee pot when laid across a couple of logs or rocks.

Klondike Camp Stove.

Fire "irons" are simply two pieces of flat steel 24x1 ^x^ weighing 2^/2 are the named If a mule steps on one of them, it (mule or iron) can quickly be hammered back into correct form. On light marching trips no support for the utensils will be carried.

Rocks or logs will take their

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There may be a little more spilling and swearing, but less tired backs. It is commonly agreed is the ideal number for a camping party, at least among hunters and fishermen.

Certainly no larger number should attempt their own cooking. Utensils and table ware for such a party, going light, should include: a large frying-pan (more serviceable than two small ones); a pan to mix dough in and wash dishes (common milk pan); a stout, seamless, covered pot for boiling or stewing meat, baking beans. Sackett's Broiler. etc.; a medium pot or pail for hot water (always wanted, for tea; a smaller one for cereals, vegetables, fruit; and either a coffee pot low enough to nest in the latter, or a covered pail in its place.

There should be six plates (two for serving) and of cups, knives, forks, teaspoons, tablespoons. is about as little as the party can well get along with. It will be bothersome to bake bread for four in the frying-pan.

Add a reflector or common sheet-

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«1 steel "roaster and baker/' if practicable. A wire broiler, a tea percolator, and a corkscrew and can opener will nest with this set.

If the cook wears no sheath knife a butcher knife is essential. Two towels (one to be divided clouts) and a couple of yards of cheesecloth for straining and to hang meat in should be taken. The common utensils of the shops will not nest. are all spouts and handles, bail ears and knobs.

Still, a good deal can be done by substitution. Covered pails do all the work of sauce pans and kettles, and are all round, for they can either be set upon the coals or hung the besides, you can carry in Gem Folding Grate. them, and covers in and out.

All such vessels should be low and broad; then they will boil quickly and pack well. proportions are: 3 quarts diameter 63^ in. x 514 in. height. ' "

71/, " X534 81/0 " xGVg "

91/4 " X 71/2 «

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Bail ears project as as Lids should have fold-down rings instead of knobs. If the bails interfere with nesting, substitute light chains.

Ordinary pots are too tall and slender. The form is what is known as a boiler (see illustration), which nests inside a comparatively pail, has a bail, um^ CooKiKG Kit for Six.

Nesting in space 11x12% inches, and weighing I714 lbs.

and is fitted with a solid spout that will not melt off. A similar article of tin is known as a "miner's pot."

When compact nesting is aimed at, discard the coffee pot in favor of a lidded pail.

It has the advantage no aroma escapes through a spout.

Use a percolator of aluminum (cylindrical, not egg-shaped) is large enough for both coffee and tea, and remove its wings. Tin cups nest the pot have the lower part of the handle Get the IjE^pint size (5x2^ in.).

Small cups and small plates are a nuisance in camp. Tin is not nice to drink hot fluids it makes tea Aluminum is worse, for it blisters the unwary mouth.

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carry my own cup at my belt or in my pouch, for it is wanted ten times a day. It is of white enameled ware.

If every man does this, there will be no trouble about cups nesting.

Plates, too, should be of enameled ware, for it is so much easier to clean than tin or aluminum. Let them be deep and generous (9^-inch soup plates, nesting in the frying pan). The frying-pan handle is a perennial problem. The best form of detachable handle that I know of is Darling's. A stick can be inserted in it, for long-distance frying, by those who do not know that frying should never be done over a fierce nor that a few coals raked to one side do the trick. Few camp cooking kits include a baker, although it is almost essential for comfortable life in the woods. The most portable form is the folding reflector sold by most outfitters.

It is similar to those that our great-grandmothers used to bake in, a hearth The top slants like a shed roof, and the bottom like another shed roof turned upside down, the bread pan being in the middle.

The slanting top and bottom reflect heat downward upon the top of the baking and upward against its bottom, so that bread, for instance, bakes evenly all around. A prime advantage of cunning utensil is that baking can proceed immediately when the fire is kindled, without waiting for the wood to burn down to coals, and without danger of burning the flesh, and fowl can be roasted to a in contrivance.

It has several points than an oven, chief of which is its portability, as it folds but it is inferior for corn bread, army bread, etc., and impossible for potyoasts or braising.

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24» The best size of for two men is 12x8 inches, the pan of which holds just a dozen biscuits.

For four men, a good is sizes are the height, width, and depth, respectively, when the oven is open for use. folded it is only about an inch The 8x12 size weighs with bake pan; the size, 2^ pounds. A canvas carrying case, which is needed, for the baker is frail, adds pound.

A wire broiler packs inside the reflector; it is not necessary for but it is handy for the purpose, and especially for broiling The old-fashioned Dutch of cast iron is too heavy for any but wagon parties, and by them is usually discarded for a camp stove. A much cheaper utensil than the reflector, and one that can be used like a Dutch oven, with coals underneath and on top, is the sheet-steel baker or roaster designed for use in stove ovens. With the two sections nesting, it is quite portable.

The weighs, with bake pan, A good-sized water pail is a great convenience in camp.

The best form of all is a galvanized pail with bail ears set below the rim and a tight cover fitting outside the top. It is strong enough to go on a pack saddle, and is an excellent container for perishables.

In a canoe it is much handier and reliable the japanned box so often used as a provision chest.

With a broad strip of surgeon's plaster around the rim it is perfectly water-tight and the cover cannot come off.

Don't be bluffed by its name:

it is called a garbage can.

Men who have neither time nor inclination to

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Boiler. Miner's Pot.

Percolator. 4. Miner's Cup.

Baker. Bucket, Pan.

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rummage the stores for "calamities" that will nest would do to pay extra for outfits already kitted by camp outfitters. Using one outfitter's sets for illustration, we are offered: Set for.

Size, nested. In "Armorsteel." In"Aluminol." Two persons 9^^ x 8% in.

6% lbs. $4.00 6% lbs. $9.85 Four persons xlliiin. 12 lbs.

6.25 10"% lbs. 16.60 Six persons x 12^8 in. 17 1/2 lbs. 8.50 17 14 lbs. 26.50 Eight persons in. 19 1^ lbs. 9.40 18% lbs. 30.00 In the four-men and eight-men sets the pots will be found rather stingy. An 8x18 folding canvas butcher cooking spoon, and percolator would add exactly 4 pounds weight and $6.40 to the price. "Aluminol" is an aluminum alloy that is tougher and more durable than the common aluminum of the shops.

The latter is too soft and too bent or dented, and it Mdll not stand dry Aluminum frying pans are worthless: food to them and burns. "Armorsteel" are strong steel stamped in one solid and doubly tinned.

Ordinary tinware lighter and cheaper either of these, but here its merits end.

It will not stand rough handling*, rusts easily, is hard to clean when greasy, and its soldered joints are always treacherous. Enameled ware is the easiest of all to It is the best material to cook fruit in.

Its tendency to chip and flake in weather can be tamed by warming gradually, at such times, before exposing to fierce heat. It is not much heavier than any other ware that is strong enough for outdoor service. ]\Ien who must travel equip-

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ment should cut out all but the absolutely essential utensils, and have them strong enough for service.

Ideal outfitting is to what we want, when we want it, and never to be bothered with anything else.

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CHAPTER THE success of outdoor cookery depends largely upon how the fire is built and how it is managed. A camper is known by his It is quite impossible to prepare a good meal over a higgledy-piggledy heap of smoking chunks, a fierce blaze, or a great bed of warp iron and melt everything else.

For a noonday lunch, or any other quick meal, when you have only to boil coffee and fry something, a large is not wanted. Drive a forked stake in the ground, lay a it, slanting upward from the ground, and weight the lower end with a rock or peg it down with an inverted crotch.

The slanting should have the stub of a twig at its upper end to hold the pot bail in place, and should be set at such an angle that the pot swings about two feet clear of the gather a armful of sound, dry twigs from the of a lead pencil to of finger.

Take no twig lies flat on the for such are generally damp or rotten.

Choose hardwood, if there is any, for it lasts well. Select of for kindling.

Shave each of them almost through, for half its length, leaving lower end of shavings attached to the stick, one under the other. Stand these in a

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tripod, the hanging pot, curls down.

Around them a conical wigwam of the other sticks, standing each on end and slanting to a common center. Leave free air spaces between the requires air, and of it burns best when it has something to climb up on; hence the wigwam construction. Now touch off the shaved sticks, and in a moment you will have a blast furnace under the pot. will get up steam in a hurry. Meantime get two bed-sticks, five or six inches to support the The firewood all drop to embers after the pot Toss out the smoking butts, leaving glowing coals. Put your bed-sticks on either side, parallel and level.

Set the pan on them, and fry away.

So, in fifteen or twenty minutes from the you drove stake, the be A man acting system or forethought, in even so simple a matter as can waste an hour in pottering over smoky mulch, or blistering himself before a bonfire, and it will be an mess of half-burned stuff he serves in the end.

When making a "one-night stand," start a small cooking fire the moment you stop for camping and put your kettle on. Then you will have coals and boiling water ready when you begin cooking, and the rest is easy. For baking in a or a joint, a high fire is best, with a backing to throw the heat forward. can be leaned against a big log or a sheer-faced rock, and the kindling started under them. Often a bed of is wanted.

The

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camp-fire generally supplies these, but sometimes are needed in a hurry, after camp is pitched.

To get sound hardwood, or dead, and it of uniform thickness (say lj4-irich face). Lay down two bed-sticks, cross these near the ends with two others, and so on up until you have a pen a foot high.

Start a fire in this pen. Then cover it with a Yayev of parallel sticks laid an inch apart. Cross this with a similar layer at right angles, and so upward for foot.

The draft a roaring all will burn down to The thick bark of hemlock, and of hardwoods will soon yield coals for ordinary cooking. To a cover them ashes, or with bark which will soon burn to ashes. In wet weather a bed of coals can be shielded by slanting broad strips of green bark overlapping them at the edges. In windy weather build your fire in a trench. Camp-fires, as distinguished from cooking-fires, are usually built by laying down two short, thick logs five or six feet apart, for bed-sticks, crossing these with two parallel logs about a foot apart, and firing with small poles between them. Such a is generally too hot for good cooking, and it blazes or smokes too much.

Cook in front of it, or to one side, with coals raked from under the forestick.

When staying several days in one place, build a separate cooking-fire. It saves trouble in the end.

On a level spot near the camp-fire set up two 'stout forked stakes about feet apart and four feet to the crotches. Across them lay a green (lug-pole) somewhat thicker than a broom-

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Now cut three or four green crotches from branches, drive a nail in the small end of invert the crotches, and hang them on the lugpole to suspend kettles pot-hooks are to be of different lengths so that the kettle can be adjusted to different heights the first for hard boiling, and then for simmering. If kettles were hung the lug-pole itself, adjustment could not be and you would to dismount the whole business in order to get one kettle off.

get two tliick, rocks and bed them the lug-pole to support your fire-irons or the frying pan itself. A pair of green logs do if there are no rocks handy. in knowing how to select As a rule, hardwoods slow-burning that produces lasting while softwoods a quick, hot that soon dies to useless The scarcely burn at all when they are green: asjDen (large-toothed), black ash, balsam, box elder, buckeye, hemlock, pitch pine, sassafras, sourwood, sycamore, tamarack, tupelo (sour gum), water oak, poplar (tulip), and service berry.

Butternut, chestnut, red oak, red maple, and persimmon burn very slowly in a green state.

Such woods are good for backlogs, handjunks, or andirons, and for side-logs in a cookingfire that is to be used continuously. Yellow birch and white ash, on the contrary, are for a camp-fire when than when are seasoned.

It may be said, in general, wood burns best in winter, when the sap is down. Trees that grow on high, dry ground burn better than those of the same species that stand in moist

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soil.

Chestnut cut on the summits of the southern Appalachians burns freely^ even when green, and the mountain beech burns as ardently as Arbor-vitae (Northern "white cedar") and chestnut burn to dead that do not communicate flame.

as as box elder, red cedar, hemlock, sassafras, tulip, balsam, tamarack, and spruce, make a great crackling and snapping in the All of the soft pines, too, are prone to pop. Certain hardwoods, such as sugar maple, beech, white oak, and sometimes hickory, must be watched for a the is started, because theshoot out are long-lived, and hence more dangerous those of softwoods; but they are splendid fuel, for all that. The are to Blue ash, box elder, buckeye, cherry, elm, winged elm, sour gum, hemlock liquidambar (sweet gum), honey locust, sugar maple, sycamore, tupelo. Some woods, however, that are stubborn seasoned are readily when green, such as hickory, beech, dogwood, sugar maple, birch, and slippery elm.

Firewoods are:

Hackberry, red oak, basket oak, oak, ash, and Best of all Northern firewoods is hickory, green or dry.

It makes a hot but lasts a time, burning down to a bed of hard keep up an even, generous heat for hours. Hickory, by the way, is distinctly an American tree; no region on earth produces it.

The live oak of the South is most excellent Following the hickory, in value, are the chestnut oak, overcup, post and basket oaks, pecan, the hornbeams (ironwoods), and dogwood. The lat-

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;ss ter burns finally to a beautiful white ash that is characteristic; apple wood does the same. Black ranks here; it has the advantage of "doing its own blowing/' as a Carolina mountaineer said to me_, meaning the oil in the assists its combustion so the needs no coaxing. All of the birches are fuel^ ranking in order:

black_, yellow, red^ paper, and Sugar maple was the favorite fuel of our old-time hunters and surveyors, because it ignites easily, burns with a clear, steady flame, and leaves good coals. Locust is a good, lasting it is easy to cut, and, splits fairly the bark takes readily, and the wood then burns slowly, with little flame, leaving pretty good coals hence it is for night-wood. Mulberry has qualities. The best of the oaks for especially when green, is white oak; it also splits readily. The scarlet and willow oaks are among the poorest of the hardwoods for Cherry makes only fair White elm is poor stuff, but slippery elm is In some respects white ash is the best of green for campers' It is cut and is lighter to tote and is of so dry a nature that even the green wood catches readily. It burns clear flame, and lasts longer than any other freeburning wood of its of the softwoods are good for kindling, or for quick cooking-fires. Liquidambar, magnolia, poplar (tulip), catalpa, red cedar, and willow are poor fuel. Seasoned chestnut and poplar make a hot but crackle and leave no Balsam fir, basswood, and the white and

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S4 loblolly pines make quick fires but are soon spent. The gray (Labrador) j^ine is considered good fuel in the far North, where hardwoods are scarce. Seasoned tamarack is fairly good. Spruce is poor fuel, although, being resinous, it kindles easily and makes a blaze for "branding up"

a Pitch pine, which is the most inflammable of all dry and "fat,"

scarcely burn at all in a green state.

Sycamore and buckeye, when thoroughly seasoned, are good fuel, but will not Alder burns readily and gives out considerable but is not lasting. The wood of the large-toothed aspen will not burn when green, yet when dry it burns freely, does not crackle, lasts well, and leaves good coals. The best green softwoods for are birch, paper soft maple, cottonwood, and quaking aspen.

As a rule, the timber growing along the margins of large streams is softwood. Hence driftis a poor mainstay, is plenty of it on the spot.

The best kindling is fat pine, or the bark of the paper birch. Fat pine is found in the stumps and butt cuts of pine trees died on the stump.

The resin has collected and is usually easy to Pine knots are the tough, resinous stubs of limbs are found on dead pine trees.

as well as fat pine, are almost imperishable, and those sticking out of old rotten logs are as as any.

The knots of balsam fir are similarly used. Hemlock knots are worthless and ruin an axe.

The bark of hemlock, and of hardwoods is to glowing in a hurry.

In a hardwood forest the best kindling, sure to

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be dry underneath the bark in all weathers, is procured by snaj)ping off the small dead branches, or stubs of branches, that are left on the trunks of medium-sized trees. Do not pick up twigs from the but choose those, among the downwood, that are held up free from the ground. Where a tree is found that has been shivered by lightning, or one that has broken off without uprooting^ good splinters of dry wood will be found.

In every laurel thicket there is plenty of dead laurel, and, since it is of sprangling growth, of the branches will be free from the ground and snapdry. They ignite readily and give out intense heat. It is a test of one's resourcefulness to make a fire out of doors in rainy weather. The best way to go about it depends upon local conditions.

Dry fuel and a to the can often be found under big uptilted logs, shelving rocks, and similar natural shelters, or core of an old stump. In default of these, look for a dead softwood tree that leans south.

The wood and bark on the under side will be dry —chop some off, it fine, and build your under the shelter of the trunk. To light a match in the wind, face the wind.

Cup your hands, with their backs toward the wind, and hold the match its pointing toward the rear of the cup e., toward the wind. Remove the right hand just long enough to strike the match on something very close by; then instantly resume the former position. The flame run up the match instead of blown away from so will have something to feed on. Never leave a fire, or even a spark, behind you. Put it out.

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CHAPTER DRESSING AND KEEPING GAME AND IT is not necessary to hang a deer np to skin and butcher it; but that is the more cleanly way.

One man, unassisted, can hang a pretty heavy animal in the following way: Drag it headforemost to a sapling is just limber to bend near the ground when you climb it.

Cut three poles, ten or twelve feet long, with crotches near the ends.

Climb the sapling and trim oif the top, leaving the stub of one stout branch near the top.

Tie your belt a loop around the deer's antlers or throat.

Bend the sapling down until you can slip the loop over the end of the sapling. The latter, acting as a springpole, lift of the deer's place the crotches of the poles under the fork of the sapling, the butts poles radiating outward, thus forming a tripod.

Push first on one pole, on and so raise the carcass free from the ground. If you do not intend to butcher the deer immediately, raise it up out of reach of roving dogs and "varmints," and put a smudge under it of rotten wood, well banked with stones and earth so that it cannot blow around and set the woods afire.

The smudge help to away blow-flies and birds of prey, and will guide you back to the place.

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It is common practice to hang deer by gambrels with the head down; but^ when hung head up, the is easier to easier to butcher, drains better, and does not drip blood and juices the neck and head, which you may want to have mounted for a trophy. Dried blood is very hard to hair or fur.

If the is stripped oif from rear to head it will be hard to grain.

The more common way of skinning a deer, when the head is not wanted for mounting, is to hang it up by one hind leg and begin skinning at the hock, peeling the legs, then the body, and finally the neck, removing the on (for baking in a hole), after which the carcass is swung by both legs and is eviscerated. If this is a buck, you may wish to save the head for mounting. For the of the whole neck must be preserved, clear back to the shoulders.

Cleanse away any blood that may have issued from the nose aVid inouth and stuff some dry moss, or absorbent, in the beast's mouth.

Open jackknife, insert the edge up, where the neck joins the back, and cut the skin in a circle around the base of the neck, running from the withers down over the front of the shoulder-blade to the brisket or point of the breast on Do not the at present you may not have time for that. Insert the point of the knife tlirough the skin over the paunch, and, following the middle line of the chest, slit upward to meet the cut around the neck.

reverse, and continue the slit backward to the end of the tail, being careful not to perforate the walls of the belly. slit along the inside of each leg from the hoof to the belly-slit. If you wish to

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3S Fig.

7.-—The Use to From Forest and Stream. save the feet for mountings be particular to rip the skin in a straight line up the under side of the leg, starting by inserting the of the between the heel-pads. Now comes a nice tricky of severino:

shanks.

Nearly every inexperienced person starts too high.

Study the accompanying illustrations of joints^ noting where the arrow points^, which is the place to use your knife. In a deer the joint is about an inch and a half below the hock on the hind leg, and an inch below the knee on the fore leg.

Cut square skin and muscles, in front, and similarly behind; a quick pull backward against knee, snap the shank off.

The joint of the fore leg is broken in a similar manner, excepting that it is snapped forward. Having stripped the vertebrae from the tail, now peel the skin off the whole animal, from the shoulders downward, assisting closed fist, and, where necessary, with the but wherever the is be careful to scrape the as as you can, cutting it, for every adhering bit of fat, flesh, or membrane must be thoroughly removed the is for tanning, and is easier to do now than it dries.

The whole operation of skinning is much easier while the animal is still warm than after the body has become cold. To skin a frozen is a desperately mean job. I have known

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old hunters to work nearly a whole noon in skinning a frozen bear. The skin of the body and limbs having been removed, stretch it out hair side down, alongside of you to receive portions of the meat as it is butchered. Now up insert its alongside the breastbone, and cut the false ribs to the point of the sternum. In a young animal is easy; but in an old one the ribs ossified, and you must search for the soft points of union between the ribs and the sternum, which are rather hard to find.

Here your knife's temper, and perhaps your own, will be put to the test.

The trifling-looking pocket hatchet would do the trick in a jiffy.

Open the abdominal cavity, taking care not to rupture anything, and prop the chest open a few inches with a stick, or by merely pulling the ribs away from each Cut the diaphragm at both sides and at the (It is the membrane that separates the organs of the chest from those of the abdomen.) Everything now is the body at the throat and anus.

Reach in and take in your grasp all the vessels that run up the neck.

in the hand, cut them across from above downward, taking care that you do not cut yourself. Now pull away helping a here and with the knife until all the contents of the visceral cavity lie at your feet, save the lower end of the rectum, which is still attached.

With a hatchet, if you had one, you would now the pelvis.

The thing can be done with a large knife, if the is not too old, by finding the soft suture at the highest part of the bone and rocking the knifeedge on it.

But you may not be able to accom-

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'40 plish just now.

So reach in with the jackknife, cut carefully around the rectum and urinary organs, keeping as to the bone as and free ever^'^thing from the cavity. If water is near, wash out the abdominal cavity and let it To remove the head; flay back the skin for several inches at base of neck, cut through flesh, etc., to the backbone. Search along till you find the flat joint between the faces of two vertebrae, separate as far as you can; then twist the attached part of the body round and round, it breaks off.* In butchering, save the liver, heart, brain, milt (spleen), kidneys, and the caul fat.

The caul is the fold of membrane loaded with fat that covers most of the intestines. In removing the liver you need not bother about a gall-bladder, for a deer has none.

Many a tenderfoot has been tricked into looking for it.

If one is in a hurry, and is not particular about the hide, he can do his butchering on the ground. In lay the animal on sloping its head uphill; or bend its back over a log or rock; or turn it on its its twisted around and wedged under one In butchering an elk or moose that has antlers, first remove the the body on its back and prop it in position with a couple of three-foot stakes sharpened at both ends, a being dug for a moose's withers. Sometimes only the haunches, sirloins, and tongue are saved, these cut away skinning or gutting the carcass.

*Dircctions how to skin a head for mounting are given in my Camping and Woodcraft, Chap. XIX,

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Bears are skinned on the ground^ beginning the incisions at the and leaving the scalp^ or of the whole attached.

It is quite a task to the pelts, as are fatty and greasy.

All of the caul fat should be saved for rendering bear's oil, and wholesomer than lard. The brain, liver, and milt are good eating.

If a hide is to be preserved for some time in a green state, use nothing on it but Spread it out flat, hair side down, stretch the legs, flanks, etc., and rub all parts thoroughly with salt, particular pains being taken to leave no fold untreated. A moose-hide ten or even fifteen pounds of As soon as the salting is done, fold in the legs and roll the hide up. When a deer has merely been eviscerated and is hung up to be skinned, and cut up at a more convenient season, prop open the abdominal cavity with a stick, so that it may dry out quickly. If the weather is warm enough at any hour of the day for flies to come out, keep a smudge going under the carcass. It takes flies but a few minutes to raise Ned with venison. If blows are discovered on the meat, remove them, looking especially at all folds and nicks in the meat, and around the bones, for the blows work into such places very So long as they have not bored into the flesh they do it no harm. It may be said here that even smoked bacon is not immune from blows, and it should not be hung up a cheesecloth The fly blows meats is the same that starts "skippers" in Hornaday gives the following rule, in his Natural History, for computing the live of

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deer from the dressed weight: Add four ciphers to the dressed in pounds, and divide by 78,612; the quotient be the live in Now for what Shakespeare calls "small deer": I must take issue with Nessmuk on the art of skinning a squirrel.

He says:

"Chop off head, tail, and feet with the hatchet; cut the skin on the back crosswise, and, inserting the two middle fingers, pull the skin off in two parts (iiead and Clean and cut the squirrel in halves, leaving two ribs on the hind quarters."

The objection is that, in this case, jou throw away the best of the squirrel, the cheek meat and brain its special tid-bits. A better way is Sever the tail from below, holding your forefinger in behind cutting through the vertebrae close up to the body, leaving only the hide on the top Then turn the squirrel over and cut a slit down along each ham. Put your foot on the tail, hold the rear end of the squirrel in your hand, and pull, stripping the skin off to the fore Peel the skin from the hind legs, and cut off the feet. cut off the fore feet. Skin to the neck; assist here a little with the knife; then skin to the ears; cut off the butts ears; then skin till the blue of the eyeballs shows, and cut; then to the nose till the teeth show, and cut it off.

Thus you get no hair on the meat, and the whole thing is done in less than a minute. Turkeys, geese, ducks, and grouse are usually dry picked.

If could be while the bodies were still warm, it would be no job at all; but after they are it results in a good deal of laceration of the skin—so much so

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that sometimes the disgusted operator gives up and skins the whole bird. It would be better to scald chickens.

In dry picking, hang the bird up by one leg, pluck first the pinions and tail feathers; then the small feathers from shanks and inside of thighs; then the others. Grasp only a few feathers at a time between finger and thumb, as to the skin as possible, and pull quickly toward the head. Then pick out all pin-feathers and quills.

Singe the down off quickly, so as not to give an oily appearance to the Ordinarily the down can be removed from a duck's breast by grasping the bird by the neck and giving one sweep of the open hand down one side of the body and then one down the other. In plucking geese or ducks some use finely powdered resin to remove the pin-feathers. The bird is plucked dry, then rubbed all over with the resin, dipped in and out of seven or eight times, and the pin-feathers and down are rubbed off.

To draw a bird: cut off the head, and the legs at the first joint. Make a lengthwise slit on back at base of neck and sever neck bone to body, also the membrane which holds the windpipe.

a lengthwise incision breastbone to (and around) the vent, so you can easily draw the insides, which must be done carefully, so as not to rupture the gall-bladder. The idea that ducks and other game birds should hang until smell badly is monstrous.

If you want to know where such tastes originated, read the annals of medieval sieges.

A small trout is cleaned by tearing out the gills with thumb and forefinger and drawing the out In a large trout the

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'44> gills should be cut free from the lower jaw and back of head^ and a slit cut along the under side from head to fin; the inside is then drawn out by the gills^ leaving the fish clean within. To scale a fish: grasp it by the head, and, using a knife that is not over-keen, scale first one side and then the other, with swift, steady sweeps toward you.

The scales below the gills, and those near the fins, are removed by moving the of the knife crosswise to the fish's length. Next place the knife just below the belly fin and with a slant stroke cut off this, the side fins, and the all in one Then remove the fin, and the spines beneath it, by making a deep incision on fin and pulling the latter out.

The ventral is in the same way.

Open the fish, wash it in cold water, scrape off the slime, and then wipe it dry with a or towel.

for should be split open along the back and the spine such as yellow perch, are skinned than scaled. Grasp the fish firmly, belly down.

Cut across the nape of the neck, run the point of the knife along the back to the tail, and on each side of the back fin.

Remove the fin by catching lower end between thumb and knife blade and pulling smartly upward toward the Skin each side by,seizing between thumb and knife the flap of skin at nape and jerking outward and downward; then the rest, by grasping skin as near the vent as possible and tearing quickly down to the bring away the anal fin.

the head and the entrails will come with it.

Trout and pickerel should be scraped free of slime. To a bullhead:

cut off the ends of the

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spines, slit the skin behind and around the head, and point along tlie Lack to the tail, cutting around the back iin.

Then peel the two corners of the skin well down, sever the backbone, and, holding to the corners of the skin with one hand, pull the fish's body free from the skin with the other. To skin an eel: nail it up by the tail at a convenient height, or impale it thus on the sharpened end of a little stake; cut through the skin, around the body, just forward of the tail, work its edges loose, then pull, stripping off the skin entire.

If preferred, the skin can be scalded. keeps a curing, if the climate is cool and dry.

To cure a deer's • ham, hang it up by the shank, divide the muscles just above the hock, and insert a handful of dry The meat of the deer tribe gets more tender and better flavored the longer it is hung up.

In warm weather dust flour all over a haunch or saddle of venison, sew it up in a loose bag of cheesecloth, and hang it in a shady place where there is a current of air.

It will keep sweet for several weeks, if is no crevice in the bag through which insects can penetrate. Ordinarily it is best not to salt meat, for salt draws the juices. Bear however, requires much to cure it any Hornaday recommends the following recipe for curing venison:

The proportions of the mixture I use are: lbs., Allspice Black Pepper "

all thoroughly mixed. Take a ham of deer, elk, or mountain sheep, or fallkilled mountain goat, and as as

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killing, dissect the thigh, muscle by muscle. Any one can learn to do by following up the the natural divisions between the muscles.

big elk, some of the muscles of the thigh are so thick they require to be split in two. A piece of meat should not exceed five inches in thickness.

off all enveloping membranes, so that the curative powder will come in direct contact with the raw, moist The flesh must be sufficiently fresh and moist that the preservative readily adhere to it.

The for of meat to be cured by process is not over a foot long, by six or eight inches wide and four inches has been neatly and skilfully prepared rub the upon every of the surface, and let the mixture adhere as much as it Then hang up each piece of meat, by a string through a in the smaller end, and let it dry in the wind.

If the sun is hot, keep the meat in the shade; but in the North the sun helps the process.

Never let the meat get wet.

If the weather is rainy for a long period, hang your meat-rack where it get heat from the campfire, but no more smoke than is unavoidable, and cover it at night with a piece of canvas. Meat thus prepared is not at its best for eating until it is about a month old; then it After that no sportsman, or hunter, or trapper can get enough of it.

No; is not "jerked" meat. It is many times better.

It is always eaten uncooked, and as a concentrated, stimulating food for men in the wilds it is valuable.

(Hornaday.

Camp-fires in the Canadian Rockies, 301203.) It is a curious fact that blow-flies work to the ground_, and will seldom meddle with meat is hung more than ten feet above the grpund. Game or fish suspended at a height of twenty feet will be immune from "blows." To keep fish that must be carried some distance, in hot weather:

clean them as as you can after they are caught^ and tcipe them dry. rub a little salt along their backbones, but nowhere else.

Do not pile them touching each other, but

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between layers of cheesecloth^ nettles, or basswood leaves.

fish in camp: scale, clean, and behead string them by a cord through tails and hang them, head down, in a shady, dry, breezy place. Never use fish that have been lying in the sun or begun to soften.

Ptomaine poisoning works in a mysterious but effectual way. To dry for future use:

split them along the back, remove the backbones and entrails, the and hang them up on a frame a smudge until they are well smoked. Or, make a trough by hewing out a softwood log, place the in this, and cover them a weak brine for one or two nights.

a conical bark tepee on a tripod, suspend the in it, and dry and smoke them over a small fire for three days and nights.

To ship rabbits, squirrels, etc.: do not skin them, but remove the entrails, wipe the insides perfectly dry, wrap in paper, and pack them back down. Never pack birds or fish in straw or grass without ice, for in damp or warm weather heat or sweat them. Do not let them freeze, as spoil thawing.

in a crop soon sours; the crop removed.

To preserve in warm weather for shipment: draw them, wash the inside perfectly clean, dry thoroughly, and then take of charcoal from the fireplace, wrap them in a thin rag, and fill the abdominal cavity with fill the bill, ears, eyes, and anal opening with powdered charcoal, off flies and putrefaction.

Reject all pieces of charcoal tliat are only

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half-burnt or have the odor of creosote. stuffed in this way will keep sweet for a week in hot weather. If you pack birds or fish in ice, wrap them first in many thicknesses of paper or grass, so no ice can touch them.

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CHAPTER V. THE main secrets of good meals in camp are to have a proper fire, good materials, and then to imprison in each dish, at the outset, its natural juice and characteristic flavor. To season fresh camp dishes as a French chef would is a blunder of the magnitude. The raw materials used in city cuisine are often of inferior quality, keeping in storage or chemical preservatives; so insipidity must be corrected by spices, herbs, and sauces to make them eatable. In cheap restaurants and boarding houses, where the chef's skill is lacking, "all things alike" from having been penned up in a refrigerator and in a fetid atmosphere. In my chapter on Provisions I advised that a few be taken along, but are mostly for left-overs or for not for fresh meat, unless we have but one kind, to the surfeiting In the our is caught, our game has hung out of doors, and the water and air used in cooking (most important factors) are sweet and pure. Such viands need no masking.

The is with pepper and salt, to be used sparingly, and not added in soups and stews) until the

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dish is nearly or quite done. Remember this: salt draws the juices. The juices of meats and are palatable and nutritious ingredients.

We extract purposely in making stews, and gravies, but in so doing we ruin the meat itself.

Any flesh, or fowl that is fit to be eaten for the good meat's sake should be cooked succulent, by first coagulating the outside (searing in a bright flame or in a very hot pan, or plunging into smoking hot or furiouslj^^ and then removing farther from the fire to cook gradually till done. The first process, which is quickly performed, is "the surprise."

It sets the juices, and, in the case of frying, seals the fish or meat in a grease-proof envelope so it not become sodden but will dry crisp when drained. The horrors of the frying-pan that has been unskillfully wielded are too well known. Let us campers, to whom the is an almost indispensable utensil, set a good example to our greaseafflicted country by using it according to the code of health and epicurean taste. and fish may be roasted, baked, boiled, stewed, or steamed. and broiling are the quickest processes; baking, and boiling take an hour or two; a stew of meat and vegetables, to be good, takes half a day, and so does soup prepared from the raw materials.

Tough meat should be boiled or braised in a pot.

Do not try to fry over a flaming fire or a deep bed of; the would likely burn and catch aflame.

Rake a thin layer of out in

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front of the or, for a quick meal, make your fire of small dry sticks, no thicker than your finger, boil water for your coffee over the flame, and then fry over the quickly formed If you have a deep pan and plenty of fat, it the to immerse the material completely in as doughnuts are Let the fat jets of smoke arise careful not to burn the fat to smoke continuously it is decomposing and will impart an acrid a crumb dropped in be crisp taken out, the fat is of the right temperature. Then quickly drop in small pieces of the material, one at a time so as not to check the heat. them once while cooking. Remove when done, and drop them a moment on coarse paper to absorb surplus or hang them a row of so they can drain. Then season. The fry will be crisp, and^ dry enough to handle without soiling the fingers.

is the way for Travelers must get along shallow pans and little grease. To fry (or, properly, to saute) in this manner, without getting the article sodden and unfit for the stomach, the dry pan very hot, and then grease it only enough the meat from sticking (fat meat needs none).

The material must be dry when put in the pan (wipe fish with a tow:el) or it will absorb and not jabbing with a for tliat would let juice escape.

Season when done, and serve piping hot. Fat used for frying fish must not be used again for anything but Surplus fat can be kept

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in a baking powder can, sealed, for transit, with surgeon's Chops, fat meats, rabbits, and the smaller game birds are best sauted or fricasseed and served with A fricassee is made of or cut or stewed, and Sausage be fried over a very gentle Fresh meat that is tender enough to escape the boiling pot or the braising oven should either be or a bed of Both of these processes preserve the characteristic flavor of the meat and add that piquant, aromatic-bitter "fraste fire" which no pan nor oven can impart. Broil when you are in a hurry, but when you have leisure for a good job, roast your meat, basting it frequently with drippings from the pan below, so as to keep the surface moist and flexible and insure that precise degree of browning which delights a gourmet. For cut the at least an are fit for Venison usually requires some pounding, but don't gash it in doing so. Have a bed of bright coals free from smoke, with flaming to one Sear outside of meat by thrusting for a moment in the flame and turning; then broil before the fire, rather than over it, so as to catch in a pan underneath. Do not until done. A steak 1 inch thick should be broiled minutes, I^ ten twenty minutes. Serve on hot dish with drippings poured or buttered. To broil enough for a party, when you have no

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the frying-pan thoroughly and get it almost red hot, so as to seal joores of instantly. Cover pan. Turn meat often, without stabbing.

A large venison steak will be done in ten minutes. Put on hot dish, season with pepper and salt, and pour juices over it.

Equal to meat broiled on a gridiron, and saves the juices.

To broil by completely covering the slice of meat with hot ashes and embers is a very good way. To grill on a rock, take two large flat stones of a kind that do not burst from (not moist ones), wipe them of grit, place them one above the a few pebbles between to keep them apart, and a fire around When they are well heated, sweep away the ashes, and place your slices of meat between the stones. Before broiling fish on an iron they should be buttered and floured to prevent sticking; or, grease the To is to cook by the direct heat of the as on a spit or before a high bed of is performed in an pit, or closed vessel.

No kitchen range can compete with an open fire for roasting. a of hardwood (softwoods are useless) against a high backlog or wall of rocks which will reflect the heat forward. Sear the outside of the roast (not a bird or in flames outer of albumen is coagulated. skewer of pork to upper end; hang roast before fire and close to it by a stout wet cord; turn frequently; catch drippings in pan or green-bark trough, and baste with is better than roasting on a spit over

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the fire, because the heat can be better regulated, the meat turned and held in position more the ij not smoked, and the are utilized.

Just before the meat is done, baste it and sprinkle then brown it near the make gravy as directed on page A whole side of venison can be roasted by planting two stout forked stakes before the fire, a stub of each stake being thrust through a slit cut between the ribs and under the backbone. The forward part of the saddle is the best roasting piece. Trim off flanky parts and ends of ribs, and backbone lengthwise so that the whole will hang To a shoulder, peel it from the cut off leg at knee, gash thickest of press bits of them, and skewer to upper When roasting a large joint, a turkey, or anything else that will require more than an hour of steady heat, do not depend upon adding wood from to unless you have supply of sound, dry hardwood of stove-wood If green wood or large sticks must be used, build a bonfire of them at one side of your cooking-fire, and shovel coals from it as required. It will not do to check the cooking-fire. Kabobs.—When in a hurry, cut a l^^ o^ 2 inch portion from the saddle or other tender part, break up the fiber by pounding, unless the animal was young, and divide the meat into several small fragments.

Impale one of these on a sharpened it, plunge it for a moment into a bright flame, it the in is glazed on the sur-

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face and cannot draw the juice. While eating one bit, toast another. in the Reflector,—Pin of pork or bacon over the Put a little water in the bake-pan, lay the meat in, and set the baker the Baste occasionally.

the front is done, reverse the pan'.

Make gravy from the drippings.

Barbecueing,—To barbecue is to roast an animal whole, and baste it frequently with a special dressing, for the recipe is borrowed from Frank Bates: One pint of vinegar, half a can of tomatoes, two teaspoonfuls of red pepper (chopped pepper-pods are better), a teaspoonful of black pepper, same of salt, two tablespoonfuls of butter. Simmer together till it is completely amalgamated.

a bit of or sponge tied on the end of a stick, and keep the meat well basted with the dressing as long as it is on the BRAISING.

Tough meat is improved by braising in a Dutch oven, or a covered pot or saucepan. This process lies between baking and It is pre-eminently the way to cook bear meat, venison shoulders and rounds.

Put the meat in the oven or pot with about two inches of hot water in the bottom, and a bit of bacon or pork (but not for bear). Add some chopped onion, if desired, for seasoning. and fifteen to the pound.

A half hour before the meat is done, season it with salt and pepper. The gravy is made by pouring the grease from the pot, adding a little water and salt, and rubbing flour into it gradually with a spoon. BAKING MEAT.

in a Hole.—This is a modification of

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braising.

Dig a hole in the ground^ say 18x18x12 kindling in the build a cob house by laying split hardwood not touching course over these and at right angles to them, and so on till you have a stack two feet high. Set to it.

The air will circulate freely, and the sticks, if of uniform all burn down to Cut the fowl, or whatever it is, in season, add a chunk of fat pork the size of your fist, put in the kettle, pour in enough water to put lid on kettle, rake coals out of hole, put kettle in, shovel coals around and over it, cover all with a few inches of earth, and let it alone over night. It beats a bake-oven. In case of rain, cover with bark.

Experiment with this two or three times before you risk much on it; for the right heat and the time required can only be learned by experience. Baking an Animal in its Hide.—If the beast is too to bake entire, cut off what you want and sew it up in a piece of the hide. In this case it is to have the hole lined with stones.

Rake out put meat in, green grass or leaves, then with the hot coals and ashes, and build a fire on top.

When done, remove the A deer's head is placed pit, neck down, and baked in the same way: time about six hours.

in Clay.—This hermetically seals the meat while cooking, and is better than baking in a kettle, but requires experience. Draw the animal, but leave the skin and hair on.

If it be a as a duck or goose, cut off head and most of neck, also feet and pinions, pull out

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feathers and cut off (to get rid of oil sac), but leave smaller feathers on.

If a fish, do not scale.

Moisten and work some clay it is softened putty. it out in a sheet an inch or two thick and large enough to completely encase the Cover the latter so that no feather or hair projects. Place in fire and cover with good bed of coals and let it remain with fire burning on top for about % of an hour, if a medium or Larger animals require more time, and had best be placed in bake-hole over night.

When done, break open the hard casing of baked The skin peels off with it, leaving the meat perfectly clean and baked to perfection in its own juices.

This method has been practiced for ages by the gypsies and other primitive peoples. Frank Bates recommends another way: a pail of water it is of the consistency of porridge or whitewash. Take the bird by the feet and dip into the water. The clay will gather on and between the feathers. Repeat till the bird is a mass of clay. Lay in the ashes, being careful to dry the outside. till the clay is almost burned to a brick." in the Embers.—To bake a fish, clean it—if it is large enough to be emptied through a in the neck, do not slit the belly—season with salt and pepper, and, if liked, stuff with Indian a good bed of glowing hardwood; it a of that the fish may not be burnt.

Lay the fish on this, and cover it with more ashes and coals. Half an hour, more or is according to On removing the pull off the skin, and the flesh will be found clean and palatable.

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A bird^ for example a duck, is baked in much the same way. Draw it, but do not remove the feathers.

If you stuffed duck, stuff crumbs or broken seasoned Wet the feathers by dipping the bird in water; then bury it in the ashes and coals.

A teal will require about half an hour; other birds in proportion. The broader the pot, and the blacker it is, the quicker it boils.

Fresh meats should be started in salt or corned meats, and those intended for stews or in The (except hams) be cut chunks of not over five pounds each, and soup bones well cracked.

Watch during first half hour, and skim off all scum as fast as it rises, or it will settle and adhere to meat. Fresh meat should be boiled until bones are free, or until a fork will pierce easily (ten pounds take about two and a Save the broth for soup-stock, or make gravy of it by seasoning with pepper and thickening with 62.) Meat that is to be eaten cold should be allowed to cool liquor it was A tablespoonful or two of vinegar added to the boiling water makes meat more tender and fish firmer. Turn the meat several times while boiling. If the water needs replenishing, do it with not Season a short time before meat is If are to be the meat, add them at such time that will just finish cooking when the meat is to thirty minutes before the end; and turnips, sliced, one to one and a half hours).

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Remember this: put fresh meat in hard boiling water for only five minutes^ to set the juices; then to greater height the very slowly—to let it boil hard all the time would it tough and indigestible. or corned meats go in cold water at the start and are gradually brought to a boil; thereafter they should be allowed barely to simmer. Fish go in boiling salted water. Boiling meat must be kept covered. At high altitudes it is impossible to cook satisfactorily by boilings because water boils at a lower and lower temperature the higher we climb. The decrease is at the rate of about one degree for every 550 feet up to one mile, and one degree for 560 feet above that, when the temperature is 70°.

With the air at 32° F., and the barometer at 30 inches, water boils at 212° at sea-level, 202.5° at 5,000 193.3° at 10,000 feet, and 184.5° at 15,000 These figures vary somewhat according to the purity of the water, the material of the vessel, etc.

To parboil is to boil only until tender, before cooking in some other way. STEWING.

This process is slow, and should be reserved for tough meats.

Use lean meat First brown it with some hot fat in a or jDut a couple of ounces of chopped pork in a kettle and get it thoroughly hot; cut your meat pieces; drop them into the fat and "jiggle"

the kettle until the surface of the meat is coagulated by the hot fat, being careful, the while, not to burn it.

Add a thickening of a couple of ounces of flour and mix it thoroughly with the fat; then a pint of water or soup-stock. Heat the contents

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of the kettle to boiling and season with salt, Pepper, and chopped Curry powder, it, is proper in a stew. Now cover the kettle closely and hang it where it will only simmer for four or five hours. Stews may be thickened with or oatmeal, as as Add to suit the A ragout is nothing but a highly seasoned stew. The greater the variety of meats and vegetables, the better. The method given above is the one I have followed; but take the liberty of adding another by Captain Kenealy: Stewing is an admirable way of making palatable coarse and tough of but it requires the knack, like all other culinary processes. Have a hot frypan ready, cut the meat up into small squares and put it (without any dripping or fat) into the pan.

Let it brown well, adding a small quantity of granulated sugar and to the are tender and well colored. Then empty the fry-pan into a stew-pan and add boiling water to cover the meat, and let it simmer gently for two or three hours. Flavor with salt, pepper, sweet herbs, curry powder or what you will. The result will be a savory dish of tender meat, called by the French a ragout. It is easy to prepare it this way.

Do not boil it furiously as is sometimes done, or it will become tough.

This dish may be thickened with browned and vegetables may be added—turnips, etc., cut into small pieces and browned with the The sugar improves the flavor vastly. The only actually necessary are and Other flavorings are luxuries. STEAMING.

To steam meat or vegetables: build a large and throw on it a number of smooth stones, not of the bomb-shell kind. Dig a hole in the ground near the When the stones are red hot, fork into the level them, cover with or wet leaves, grass, or branches, place the meat or potatoes on this layer, cover with more leaves,'

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and all of earth. Now bore a hole down to the in some water, and immediately stop up the letting the food steam is the Chinook method of cooking camass. Shellfish can be steamed in the same way.

MEAT GRAVIES AND SAUCES. A gravy is seasoned with nothing but the object to preserve the of the meat. A sauce is highly seasoned to disguise poor meat, or made-over dishes, or whatever has so often it to pall on the appetite. An abundance of rich is relished by campers who do not carry nothing else to "slip down." Good gravy cannot be made from meat that has fried properly or broiled, because the juice is in the meat. Our pioneer families seldom had yet they had to eat a much larger component of than we do, lack of dishes. Hence the "fried-to-a-chip" school of cookery. In such case, the right way is obvious, granting you of Fry properly enough meat for the party and leave enough more in the pan to make Gash or mince remainder, all the out of it scorching, throw out the refuse rub in a thickening prepared in advance as directed below, and to the desired consistency The thickening is made by rubbing cold milk, or water, or broth, a at a time, into a spoonful of until a smooth paste is formed that will just drop from a

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or thicken with roux.

Chopped liver im^ proves a Roux (pronounced "roo") is a thickening for gravy or soups that can be prepared at any time and kept for emergencies. It good for months in a covered jar. A teaspoonful thickens half a pint of gravy, or a pint of soup. Brown roux is made thus: Melt slowly ^ lb.

of butter, skim it let it stand for a minute to settle, and pour it off from the curd. Put the oily a pan a slow shake into it enough sifted (7 or oz.) to a paste.

constantly and slowly and evenly it is thick and of a bright brown color.

Put it into a jar.

roux is made in the same way it is stirred a gentle it is thoroughly baked but not browned.

It is for white gravy on etc.

for Meat.—Some of the liquor the meat was cooked can be thickened by melting a piece of butter the of a ^gg, mixing with it very smoothly a tablespoonful of flour, heating until lightly browned, adding the meat liquor and letting it boil up. Flavor to taste and serve separately from the meat. for Roast Meat.—Use the as above, and thin with boiling water a teaspoonful of salt has been dissolved. Dripping is the fat that drops from meat when Gravy from Extract of Beef.—When is no venison in camp, it will not be long before the men crave the taste of Liebig's extract dissolved in water and liberally a gravy by letting it up,

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then simmer, and thicken in one of the ways described above. Cream Gravy for Meat or Fish.— 14 pint milk. Yo yo l^ tablespoonful pepper. Heat butter in Add flour, stirring smooth and frothy.

Draw pun and in the milk. Then return the pan to the Add and must be at and everybody's plate be hot, of course.

Sauces.—A camp cook nearly always lacks the herbs, parsley, mushrooms, capers, anchovies, shrimps, tarragon, wine, and many to standard sauces owe characteristic flavors. He must make shift spices and perhaps Worcestershire, mustard, curry or seed.

How to use to the advantage cannot be taught in a book.

Personal tastes and the materials at hand must govern.

give here the recipes for three simple sauces for meat. Others will be found in the chapters on Game, Fish, and Mustard Sauce.—Brown two teaspoonfuls of flour in a pan with a little butter. Put two tablespoonfuls of butter on a plate and blend with it the browned flour, a teaspoonful of mustard, and a When these are smoothly mixed Simmer Add enough or lemon to Venison Sauce.—Stir together one tablespoonful of butter with a teaspoonful of mustard and three

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64j of jelly (preferably currant). are blended^, add tablespoonfuls of nutmeg, and a dash of Cayenne the add chopped pickles. at Currant jelly alone goes well with Sauce for Broiled Venison.—Make the steak-dish very hot. Put on it for each pound of venison ^ of a of currant jelly, one of boiling water, and a little pepper and the steaks in the sauce once or twice and serve verv hot.

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CHAPTER VI. THE additional details are supplementary to what has gone before, and presuppose a careful reading of the preceding pages. Game and all other kinds of fresh meat should be hung up bled thoroughly and cooled through and through—they are tenderer and hung several days.

especially is tough it has hung a week.

In no cook meat the animal heat has it:

if you do, it is likely to sicken jou. This does not ai3ply'to Frozen meat or fish should be thawed in very cold water and then cooked immediately—warm water would soften it and steal its All mammals from the coon size down, as as duck and grouse, unless young and tender, or hung several days, be parboiled simmered) ten to thirty minutes, according to size, before frying, broiling, or The scent glands of mammals and the oil sacs of be cooking. In small mammals look for pea-shaped, waxy or red kernels under the front legs and on of the As game has natural fat, it requires frequent basting and the free use of butter or bftcon in cooking.

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(Deer of all species, elk, moose, caribou.) Venison.—See page Venison.—See page 53. Venison.—See page 53, Braised Venison.'—See page Baked Venison.—See page 55. Boiled Venison.—See page 58. Venison.—See page Steamed Venison.—See page 60. Baked Deer's Head.—See page 56. Deer's Brains.—Fry them; or boil slowly half an hour.

Heart.—Remove valves and tough, fibrous tissue; then braise_, or cut into small pieces and use in soups or stews. Kidneys.—Soak in water one Cut into small pieces, and drop as cut.

Wash well; then stew, seasoning with onion, celery seed, cloves, salt, pepper. Liver.—Carefully gall-bladder, if the has one—deer none.

the liver and skim off the bitter scum that rises; then fry with bacon; or put the liver on a spit, skewer caul fat around it, and roast before the; or cut the liver into slices ^ inch thick, soak it one hour in cold salt water, rinse well in warm wipe dry, dip in seasoned fry.

Marrow Bones.—Cover ends with small pieces of plain dough made tie a floured cloth; place bones upright in kettle, and Boil two cloth and paste, push out marrow, and serve with dry Milt (Spleen).—Skewer a piece of bacon to it, and broil.

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Moose Muffle.—Boil pig's Add an Tongue.—Soak for one rinse in water; put in a of cold water, bring to a boil, skim, and simmer two hours, or until tender. A blade of mace and a clove or two improve the so also Worcestershire Sausages.—Utilize the tougher parts deer, or other game, by mincing the raw as much sage, make j)ats, and fry like sausages. Pot Fie.—Take % powder to 1^ pint of sift together, and add a teaspoonful lard or butter by rubbing it in, also a pinch of salt. Make a soft biscuit dough of this, handling as as possible and careful not to mix too a sheet and cut into strips about I'^/o inch wide and 3 inches long, cutting two or three holes through each to let steam escape. Meantime you have been ing meat or game and have sliced some potatoes. When the meat is within one-half hour of being done, pour off the broth vessel and lift out most of the meat. Place a layer of meat and in of and partially cover with strips of the dough; then another layer of meat and vegetables, another of dough, and so on the pot is nearly full, topping off with the hot broth tightly, and boil one-half hour, without lifting the pot by admitting air, would the dough "sad."

Parsley helps the pot, when you can get it.

Dumplings.—These add zest to a or to boiled meat of any kind.

dumplings are

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of biscuit dough or the of dropped biscuit (recipes in chapter on Bread). Drop them the pot a short is See also page 117. Bear, Braised.—See page SMALL GAME.

Jamholaya.—This is a delicious Creole easily prepared. Cut up any kind of small game into joints, and stew them. When half done, add some minced ham or bacon, 14 pi^^ rice, and season with pepper and If rabbit is used, add Serve with tomatoes as a Brunswick Stew.—This famous huntsman's dish of the Old Dominion is usually prepared squirrels, but other game will serve as well. The ingredients, besides squirrels, are: qt. can pt. can butter beans or limas, pt. can green corn, parboiled and lb.

1/2 lb.

(fat), black 14 teaspoonful Cayenne, 2 tablespoonfuls white sugar, onion, minced Soak the squirrels half an hour in Add the to one gallon of water, and five minutes. Then put onion, beans, corn, pork (cut in strips), potatoes, pepper, and closely, and slowly two and a to prevent burning. Add the tomatoes and sugar and stew an hour Then add the cut bits the of a walnut and rolled in Boil ten minutes. Then serve at once.

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Curry of Game.—Cut some birds or other small rather small joints.

P'ry lightlybrowned. Score each joint slightly, a little curry powder in opening, and squeeze lemon juice over it.

Cover the joints with brown and simmer for Serve with rice around the dish. (See also Curry Sauce, page 80.) Game Pie.—Make a plain pie crust as directed in the chapter on Cut the game joints.

Season rather highly. Moisten the joints with melted butter and lemon juice, or put a few strips of bacon in Cover with top crust like a fruit pie and bake not too according to Squirrels, Fried.—Unless they are young, parfor ^2 in fry in or pork until brown. A dash of curry powder when frying is begun improves you dislike curry.

gravy as directed on page Squirrels, Broiled.—Use only young ones. Soak in salted water for an hour, wipe dry, and broil over the coals with a slice of bacon laid over each squirrel to baste it.

Squirrels, Stewed.—They are best this way, or fricasseed. For directions see pages 59 and Barbecued.—Build a hardwood between two large logs lying about two feet apart. At each end drive two forked stakes about fifteen inches apart, so that the four stakes form a rectangle, the of a table.

The forks all be eighteen above the ground. Choose young, tender squirrels (if old ones must be but not Prepare spits by cutting

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stout switches of some wood does not burn (sassafras is best—beware of poison sumach), peel them, sharpen the points, and harden them by thrusting for a few moments under the hot ashes. Impale each squirrel by thrusting a spit through flank, belly, and shoulder, on one side, and another spit similarly on the other spreading out the sides, and, if necessary, cutting through the ribs, so that the squirrel will lie open and Lay two poles the crotch to crotch of the posts, and lay spitted As as are heated begin basting with a of pork on the end of a switch.

the as required.

Cook slowly, tempering the heat, if needful, by scattering ashes thinly over the coals; but remove the ashes for a final browning. When the are done, butter them and gash a that the juices may flow.

Rabbit, or Hare.—Remove the head; skin and draw, cut out the waxy glands the front legs where they j oin the body; soak in cold salted water for one hour; rinse in fresh cold water and wipe dry.

For select only young rabbits, or parCut off at body joint, and cut the Sprinkle with flour and fry brown on both Remove rabbit to a dish kept hot over a few coals. a as Put the pan a small onion previously parboiled and minced and add one cup boiling water. Stir in gradually one or two tablespoonfuls of browned and let it boil one minute. Season with pepper, salt, and nutmeg. it over the rabbit.

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To roast in cut as above, lay a of pork on each piece, and baste frequently. The rabbit may be roasted whole before the To bake in an oven: stuff with a dressing made of bread crumbs, the heart and liver (previously parboiled in a small amount of water), some fat salt pork, and a small onion, all minced and mixed together, seasoned with pepper, salt, and nutmeg, and slightly moistened the heart and liver were parboiled. Sew up the opening closely; rub or dripping rabbit, dredge with flour, lay slices of fat pork on back, and it in j^an or Dutch oven, back uppermost.

Pour into pan a pint or more of boiling (or stock, it), and bake with very moderate heat, one hour, basting every few minutes if in pan, but not if in Dutch oven. Prepare a gravy with the pot as directed Rabbit is good stewed with onion, nutmeg, pepper, and for curried, the manner already described. Rabbits are unfit to eat in late summer, as their backs are then infested w^arbles, which are the larvae of the rabbit bot-fly.

Possum.—To call our possum an opossum, outside of a scientific treatise, is an affectation. Possum is his name wherever he is known and hunted, this country over. He is not good until you have freezing weather; nor is he to be served without in desperate extremity.

is how to serve "possum hot." Stick him, and hang him up to bleed until morning.

A tub is half filled with hot water (not quite scalding) the possum and hold him by the the hair strip.

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him out.

lay him on a plank^ and pull the hair out with your fingers. Draw^ clean^ and hang him up to freeze for two or three nights. Then place him in a 5 -gall on kettle of cold water, into which throw two pods of red pepper. for one in this pepper-water, which is then thrown out and the refilled wherein he is boiled one hour. While is going on, slice and steam some sweet potatoes. Take the possum out, place him in a large Dutch sprinkle him black and a pinch or two of sage.

A dash of lemon will do no harm. Pack sweet potatoes around him. Pour a pint of water into the oven, put the lid on, and see that it fits tightly.

until brown and crisp.

hot, Bourbon whiskey is the orthodox accompaniment. If you are a teetotaler, any plantation darky can show jou how to make "ginger tea"

out of ginger, molasses, and Corn bread, of course. It is said that jDossum is not hard to digest even when eaten cold, but the general verdict seems to be that none is ever left over to get cold. When you have no roast the possum before a high bed of coals, having suspended him by a wet string, which is twisted and untwisted to give a rotary motion, and constantly baste it with a sauce made from red pepper, salt, and vinegar. Possum may be in his hide on.

Stuif with stale bread and sage, plaster over him an inch of stiff clay, and bake as previously directed. He will be done in about an hour. Coon.—It is likewise pedantic to call animal a raccoon. Coon he always has been, is now, and shall ever be, to those who know him best.

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and him.

the "kernels"

(scent glands) under each front leg and on either of spine in of Wash in Parboil in one or two waters, depending upon the animal's age.

Stuff with dressing like a If you have a tart apple, quarter add to the dressing. to a delicate brown. fried sweet Porcupine.—I quote from Nessmuk: "And do not desjjise the fretful porcupine; he is better than he looks.

If you happen on a healthy young specimen when you are needing meat, give him a show before condemning him. Shoot him humanely in the head, and dress him. It is easily done; there are no quills on the belly, and the peels as freely as a rabbit's.

Take him to camp, parboil him for thirty minutes, and roast or broil him to a rich brown over a bed of glowing He will need no pork to make him juicy, and you find him very like spring lamb, only better." The porcupine may also be baked in clay, without skinning him; the quills and skin peel off with the hard clay covering. Or, fry quickly. As never eaten porcupine, do quoting—this Dr.

Breck:

"It may be either roasted or made into a stew, in the manner of hares, but must be parboiled at least a half-hour to be tender. One part porcupine is always a delicacy—the liver, which is removed by making a cut the neck into which the hand is thrust, and the liver pulled out.

It may be fried with bacon, or baked slowly and carefully in the baker-pan with of bacon."

Mushrat.—You may be driven to day, and learn that muskrat, properly

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prepared, is not half bad. The French-Canadians found that out long ago. "Skin and clean carefully four muskrats, being particular not to rupture musk or gall sac. the hind legs and saddles, in pot a little water, a little julienne (or fresh vegetables, if you have them), some pepper and salt, and a few slices of pork or bacon. Simmer slowly over to baker, water from pot in the baking pan, and cook until basting will be found a most toothsome Muskrat may also be broiled over the hot coals, basting with a bit of pork held on a switch above the beastie.

Woodchuch.—I asked old Uncle Bob Flowers, one -of my neighbors in the Smokies: "Did you, ever eat a woodchuck.^" "Reckon I don't know what them is." "Ground-hog," "O la!

dozens of 'em.

The red ones hain't good, but the gray ones! man, they'd jest make yer mouth water !"

"How do you cook them.^*" "Cut the leetle red kernels out from under their" forelegs; then bile 'em, fust—all the strong is left in the water—then pepper 'em, and sage 'em, and put 'em in a pan, and bake 'em to a nice rich brown, and—then don't want nobody there but me!"

Beaver Tail.—This tid-bit of the old-time trappers be tasted by few of our generation, more's the pity Impale the tail on a sharp stick and broil over the coals for a few minutes. The rough, scaly hide blister and come off in sheets, leaving the white, and solid.

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roast;, or boil until tender. It is of a gelatinous nature, tastes somewhat pork, and is considered strengthening A young beaver, stuffed and in its hide, is old ones have a peculiar flavor that is unpleasant to those not accustomed to such diet. Beaver tail may also be soused in vinegar, after or baked with beans. The liver, on a and seasoned is the best part of the animal. Fried.—Birds for be cut in convenient pieces, parboiled until tender in a pot with enough water to cover, then removed, saving the liquor. Sprinkle with salt, pepper, and for the sake of the ^ fry in melted pork fat, out when into the frying fat one-half cuj^ful dry flour till a dark brown, add parboiling liquor, bring to a boil, put game in dish, and pour gravy over it, or serve with one of the sauces described below. Game Birds, Broiled.—Split them up the back, broil the coals, and baste a of pork on tined held Fillets of ducks or other large birds may be off and impaled on sticks with thin slices of pork. Game Birds, Fricasseed.—Any kind of bird may be fricasseed as Cut it convenient parboil them in to when tender, remove from the pot and drain. Fry two or three slices of pork until brown. Sprinkle the pieces of bird with salt, pepper, and flour, and fry to a dark brown in the pork fat.

Take up the bird, and stir into the fat half a cup, or of dry it be-

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comes a dark brown; then pour over it the liquor in the was it was a fish-eater), and bring the mixture to a Put the bird in a hot dish, and pour gravy over it.

Roasted.—Pluck, draw, and singe.

Wipe the inside and out.

Rub the inside with salt and red pepper. Stuff the crop cavity, then the body, of the ings mentioned below, allowing room for the filling to swell.

Tie a string around the neck, and sew up the body.

Truss wings to body with wooden skewers.

Pin thin slices of fat pork to breast in same way.

Suspend the fowl before a high bed of hardwood coals, as previously described, and place a pan under it to catch drippings. Tie a rag on the end of a to baste and baste frequently. Roast until well done (two to three hours). (See also page 53.) Meantime cleanse the gizzard, liver, and heart of the in mince them; put them in a pot with enough cold water to cover, and stew gently until tender; then place where they will keep warm until wanted. the turkey is done, add the giblets with the water were to the in pan; thicken one or two of flour that has been stirred up in milk or water and browned in a pan; season with pepper and and serve with the turkey. If you have butter, the fowl may be basted with it of course), and when stewing the giblets add a tablespoonful of butter and half a teacupful of evaporated milk. Stuffing for Turkey.— (1) If chestnuts are -pxocurable, roast a quart of them, remove shells, and mash.

Add a teaspoonful of salt, and some pep-

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per.

Mix well together, and stuff the bird with (2) Chop fat soak stale bread or crackers in hot water, mash smooth, and mix the chopped salt, pepper, sage, and chopped onion. No game bird save the wild turkey should be stuffed, unless you deliberately wish to disguise the natural flavor. Wild Turkey, Boiled.—Pluck, draw, singe, wash inside with warm water, and wijDc dry.

Cut off head and neck to backbone, leaving enough skin to turn over the stuffing.

Draw sinews from legs, and cut off below joint of leg.

Press and skewer firmly.

Stuff breast as Put the bird into enough hot water to cover it.

Remove scum as it rises.

Boil gently one and one-half to two hours. giblet as Waterfowl have two large oil glands in the tail, with which oil feathers.

The oil in these glands imparts a strong, disagreeable flavor to the bird soon after it is killed.

Hence the tail should always be removed before cooking. To cook a large bird in a hurry.—Slice off several fillets the breast; impale of pork, on a green switch; broil over the Wild Goose, Roasted.—A good way to suspend a large bird before the is described by Dillon Wallace in his Lure of the Labrador Wild: George built a big fire—much bigger than usual. At the back he placed the largest green log he could find.

in front of the at he fixed a forked stake, and on these rested a cross-pole. the center of the pole he suspended a of stout twine, which reached nearly to the ground, and tied the lower end into a noose. it was that the goose, nicely prepared for the

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cooking, was brought forth.

it at the wings George stuck a sharp wooden pin, leaving the ends to protrude on the he stuck a pin in a fashion.

This being done, he slipped the noose at the end of the twine over the ends of one of the pins.

And lo and behold! the goose was suspended before the It hung low—^just high enough to permit the placing of a dish under it to catch the Now and then George gave it a twirl so that none of its sides might reason to complain at not receiving its share of the The lower end seeing George took the goose off, reversed it, and set it twirling again. Time-tahle for Roasting Birds.—A goose or a middling-sized takes about two to a hours, a duck forty-five minutes, a pheasant twenty to thirty minutes, a woodcock or snipe fifteen to twenty minutes.

Wild Duch, Baked.—The drypicked, and the head left on.

Put a little pepper and the but no dressing.

Lay the duck on its back in the bake-pan. Put no water in the pan. The oven must be hot, but not hot enough to burn; test with the hand. Baste or A canvasback requires about thirty minutes; other birds according to the duck be plump, and the flesh red, not blue. is the way to bring out the distinctive flavor of a canvasback. Seasoning and stuffing destroy all A canvasback not be washed or outside, but wiped a dry Duck currant jelly, if you have it.

(See also page 55.) Duck, Stewed.—Clean and divide into convenient pieces (say, legs, wings, and four parts of body).

in pot with enough

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to Add a pinch of mixed herbs, and a dash of Worcestershire Cut up fine some onions and potatoes (carrots, too, if you can get them). Put a few of these in the pot so they may dissolve and add body to the dish (flour or corn starch may be substituted for thickening).

skim and In forty-five minutes add the rest of the carrots, and in fifteen minutes more add the rest of the onions and potatoes, also turnips, if you have any.

Stew until meat is done.

A plainer camp dish is to stew for an hour in water that has previously been boiled for an hour with pieces of salt pork. (See also page 59.) Fish-eating Ducks.—The rank taste of these can be neutralized, unless very strong, by baking with an onion inside.

Use plenty of pepper, inside and out.

Mud-hens and Bitterns.—Remove the breast of a coot or rail, cut slits in it, and in these stick thin slices of fat salt jDork; broil over the embers. The broiled breast of a young bittern is good.

Grouse, Broiled.—Pluck and singe. Split down the back through the bone, and remove the trail.

Wipe out with damp towel.

head and Rub inside with pepper and Flatten the breast, brush or skewer bacon on upper side, and grill over a hot bed of Grouse, Roasted.—Dress and draw, but do not Place a piece of bacon or pork inside, and skewer a to the breast.

the fire as described for turkey, or in a reflector. (quail, woodcock, snipe, plover, etc.).—These are good before a big bed of searing them as in

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Impale each bird on a green stick, with a slice of on the of the the Thrust butt of stick into the ground, and incline stick toward the Turn frequently. When a number of are to be roasted, a better way is to set up two forked stakes and a cross-pole before the Hang birds from the pole, heads downward, by wet strings.

Baste as recommended for and hot, without any it be plain melted butter and a slice of lemon. Such birds can also be served in a ragout. (See 60.) Woodcock are not drawn. The trail shrivels up and is easily removed at table. SAUCES FOR GAME. (See also page 63.) Giblet Sauce.—See Sauce.—Having none of the vegetable itself, use a of seed powdered, or five drops of the essence of celery on a of this, add a little milk, and simmer ten minutes.

Cranberry Sauce.—Put a pound of ripe cranberries in a kettle with just enough water to prevent burning.

to a pulp, all the add syrup previously prepared by a pound of in 2/3 of cranberries answer.

Curry Sauce.—This is used with stewed game or meat (especially left-overs) that is served in combination with Put a large spoonful of in a pan over the fire; add one onion cut slices; cook until the is lightly browned.

in one

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teaspoonful of curry powder and add gradually a generous cup of brown or stock, or the broth in has or slightly thinned. fifteen and strain. Curry may be varied indefinitely by further flavoring with lemon red nutmeg, mace, or Worcestershire

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CHAPTER VII.

of the same species vary a great deal in quality according to the water in which they are caught.

A black bass taken from one of the overflow lakes of the Mississippi bears no comparison with its brother from a swift, clear, spring-fed Ozark river.

When it is necessary to eat fish caught in muddy streams, rub a salt down the backbone, lay them in strong brine for a couple of hours before cooking, and serve with one of the sauces described farther on in this chapter. Carp should have the gills as are always muddy burrowing.

Never put fish on a stringer in water till you start for home. It is slow death for them, like putting a cord through an animal's lung and letting him half smother, half bleed to death. If you have no live-box or net, kill and bleed every as as caught.

The will be much firmer and more palatable. Fried.— (See also page 50.) fried whole, with the backbone severed to curling up; be cut and ribs cut loose backbone, so as to lie in pan.

Rub the in corn meal, or powdered crumbs, thinly and evenly (that browns them).

Fry in plenty of very hot grease

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to a golden brown, sprinkling lightly with pepper and as the color turns.

If the is not naturally full-flavored, a few drops of lemon juice will improve it.

Olive oil is best to fry fish in; the next choice is clear drippings or If the fish has not been wiped dry it absorb too much If the fat is not hot when are put in they will be soggy with it.

Fish, Broiled.— (See also page 52.) If a broiling iron is first rub it fat bacon to prevent fish from sticking to it.

In broiling large fish, remove the head, split down the back instead of the belly, and lay on the broiler with strips of or pork laid Broil over a moderate bed of coals so that the inside will cook are ardent coals. They need not have heads removed. sprinkle and spread with butter (unless you have used bacon), and hold again over fire until butter melts. Fish, Skewered.—Small fish may be skewered on a thin, straight, greenwood stick, sharpened at the end, with a thin slice of bacon or pork between every two fish, the stick being constantly turned over the coals like a spit, so that juices may not be lost.

Another way is to cut green hardwood forked at one end, and sharpen the tines.

Lay a of lengthwise, drive tines fish and letting them through between ribs near backbone and on opposite sides of the latter—then the fish won't drop off as as it to soften and curl the Place a log lengthwise of edge of coals, lay broil-

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ing sticks on support, slanting upward the and lay a log butts.

fish should be planked.

Fish Roasted in a Reflector.—This process is simpler and superior in resulting since the is basted in its own juices, and is delicately browned by the direct action of the The surface of the is lightly moistened with olive oil (first choice) or butter; lacking these, use drippings, or bacon grease, or lard. Then place the in the pan and add two or three morsels of grease around it.

Roast in front of a good fire, just as yoii would bake biscuit. Be careful not to overroast and dry the fish by evaporating the gravy. is no better way to cook a large fish, unless it be planked. Planlced.—More expeditious than baking, and better flavored.

Split and smooth a slab of sweet hardwood two or three inches thick, two feet long, and somewhat wider than the opened Prop it in front of a bed of coals till it is sizzling hot.

Split the fish down the back its entire length, but do not cut through the belly skin. Clean and wipe it quite dry. When plank is hot, spread out like an opened book, tack it, skin side down, to the plank and prop before fire. Baste continuously with a bit of pork on a switch held above it.

Reverse ends of plank from time to time. If the is flaky when pierced with a it is Sprinkle and the moisten and on the hot plank.

No ever was set an epicure.

Plenty of butter improves it at table. Stujfed and Baked.—Clean, remove fins, but leave on head and Prepare a stuffing as put a cupful of dry bread-crumbs in a

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frying-pan over the fire with two tablespoonfuls of or the equivalent of and them until they begin to brown. Then add enough boiling water to moisten them. stuffing highly seed, or sage, or a teaspoonful of highly chopped onion. Stuff the fish with this and sew up the opening, or wind string several times around the fish.

Lay several strips of salt pork or bacon in the pan, and several over the top of the Sprinkle over all a little water, pepper, bread crumbs (or dredge with flour). Bake in a hot oven, basting frequently. When flakes of fish begin to separate, it will be done. This is best for coarse Fish Baked in Clay.—"Take a fresh-caught fish and rub it in soft clay from the river bank, against the scales and gills.

When the clay is set a roll the whole in a blanket of till the body is completely covered.

Dry in the heat of the fire for fifteen minutes; bury in the hot coals and the clay is Rake the brick out of the fire and crack it open with the hatchet. The in two the spine can easily be taken out; the 'inwards' are shrunk to a little ball, which can be flipped off; and the scales are stuck on the Dust on a you a fit for—a hungry hunter."

{Frank Bates.) Steamed.—Smear tissue Manila paper Clean the leaving head and fins on.

Season with salt and Cayenne pepper.

Roll each separately in a piece of the buttered paper. Place the fish in a pile and envelop them in a large sheet of paper. Then wrap the bundle in a newspaper, and dip this in water

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for minuteSj, or long enough to saturate the newspaper.

Scrape a hole in the middle of a bed of and bury the package in the Leave it there ten to twenty minutes, depending upon size.

The newspaper will scorch, but the inner wrappers will not. The result is a dish fit for Olympus.

(JJp De Graff.) can be in wet basswood leaves, or leaves, buttering.

For another method of steaming, see page Fish, Boiled.—None but fish of good size should be boiled.

If the fish is started in cold water and not allowed to boil hard, it will be less likely to fall apart, but the flavor will not be so good. It is better to wrap the fish in a clean cloth and drop it into boiling water well salted. A tablespoonful of vinegar, or the juice of a lemon, improves the Leave the on, but remove the fins.

Boil very until the from the bones. Time depends on species; from eight to ten minutes per pound for thick fish, and five minutes for small ones. Boiled fish require considerable seasoning and a rich sauce, or at least melted butter, to accompany Besides vinegar or lemon, onions, carrots, cloves, etc., may be used in the Recipes for sauces follow.

(See also pages 63 and 80.) Butter Sauce.— Q heaped % teaspoonful pepper. Put the butter in a cold pan, and rub into it the salt, and pepper, beating Then pour on a scant half-pint boiling water. Cook two minutes.

Use immediately.

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1 pint milk.

Ys teaspoonful pepper. it bubbles.

Add cook thoroughly. Remove from direct heat of fire, but let it simmer, and add the milk in thirds, rubbing into a smooth paste each time as it thickens.

Season last.

fish that has been left over is good when heated in It can be thus, or baked and some chopped pickles sprinkled over the top.

India Sauce.—Make a white sauce as above, add a teaspoonful of curry powder, and some pickles, chopped small, with a little of the vinegar. Lemon Sauce.— 1 scant tablespoonful butter. Put the milk, sugar, and thin rind of the lemon into a pan and simmer gently ten minutes. add the juice of the lemon and the butter rolled in Stir until butter is dissolved and strain or pour off clear. Chowder.—Cut the the right for serving, and remove all the bones For 5 or 6 lbs. of fish take % lb. clear fat salt pork, it, and fry moderately. two good-sized onions and fry in the fat.

ten potatoes pared and Into your largest pot place first a layer of fish, then one of potatoes, then some of the fried onion, with pepper, a flour, then a or two of the pork.

Repeat these alternate layers

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all has been used. Then pour the fat from the frying-pan over all.

Cover the whole with boiling and cook from to thirty according to thickness of fish. Five or ten minutes serving, split some hard crackers and dip them in cold water (or use stale bread or biscuits similarly), add to the chowder, and in about a pint of hot milk. The advantage of the and onion is that the fish need not then be cooked overdone, which is the case in chowders started with raw pork in the bottom of the kettle and boiled. Another Fish Chowder.—Clean the fish, parboil it, and reserve the water it was Place the dry pot on the fire; when it is hot, throw in a lump of butter and six finely.

the odor of arises, add the the pot closely for to absorb Add a very small quantity of potatoes, and of the reserved broth.

let each man season his own dish. Ask a blessing and eat.

(Kenealy.) Fish Cakes.—Take fish left over from a previous meal and either make some mashed potatoes them, and mash with butter and milk) or use just the plain cold boiled potatoes. Remove bones from fish and mince it quite Mix well, in proportion of one-third fish and two-thirds potato. Season mix in thoroughly a well-beaten egg or two (or equivalent of egg).

If it seems too dry, add more egg.

Form into flat cakes about 2^ x % and fry with salt pork, or (preferably) in deep fat, like doughnuts. Fish, Creamed.—See page 98. A good way of utilizing fish left over.

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Eel, Broiled.—Skin, clean well with salt to re^ move slime, slit down the back and remove bone, cut good-sized rub egg, it, in corn meal or dry crumbs, season with pepper and salt, and broil to a nice brown. like a dash of nutmeg with the seasoning. Eel, Stewed.—Skin the eel, remove backbone, and cut the eel into pieces about two inches long; cover these with water in the stew-pan, and add a teaspoonful of strong vinegar or a slice of lemon, cover stew-pan and boil moderately one half hour. off add water and vinegar as before, and stew until tender. Now drain, add cream enough for a stew, season with pepper and salt (no butter), boil again for a few minutes, and serve on hot, dry {Up De Graff.) Roe.—Parboil (merely simmer) fifteen let cool and in fry.

MISCELLANEOUS. Frog Legs.—First after skinning, soak them an in to whicli has added, or put them for two minutes into scalding has in it.

Drain, wipe dry, and cook as below: To fry: roll in flour seasoned with salt and pepper and fry, not too rapidly, preferably in butter or oil.

Water cress is a good relish with them. To grill:

Prepare three tablespoonfuls melted butter, one-half teaspoonful salt, and a pinch or two of pepper, into which dip the frog legs, then in crumbs, and broil for minutes on each side.

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Turtles.—All turtles (aquatic) and tortoises (land) are good to eat_, the common snapper far than he looks.

Kill by cutting throat or (readier) by shooting the head off. does not kill the brute immediately, of course, but it suffices.

The common way of killing by dropping a turtle into boiling water I do not like. Let the animal bleed. Then drop into a pot of boiling water for a few seconds. After scalding, the outer scales of shell, as well as the skin, are easily re moved.

Turn turtle on its back, cut down middle of under shell from end to end, and then Throw away entrails, head, and claws. it inside and out. Boil a short time in the shell.

Remove when the has from the shell.

Cut up the latter and boil slowly for three hours with some chopped If a stew is preferred, add some salt pork cut into dice, and vegetables. Crayfish.—These are the "craw-feesh !" of our streets.

Tear oft" extreme end of tail, bringing the entrail with it.

Boil whole in salted water till the crayfish turns red.

Peel and eat as a lobster, dipping each crayfish at a into a saucer of vinegar, pepper, and SHELLFISH.

Stewed.—Oysters not be pierced with a fork, but removed from the liquor with a spoon.

Thoroughly drain the juice from a quart of shelled oysters. Add to the juice enough (if needed) to make one-half juice over fire, and add butter the size of a walnut.

all scum tliat arises when the juice Put in the oysters. Let them cook quickly the beards wrinkle, but not

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shrivel—they remain plump.

Add twothirds pint of milk, let all scald through, remove fire, and season to taste. Never boil oysters in milk.

Fried.—Drain the and dry them on a (then they will not absorb Have some desiccated egg prepared, or beat light the yolks of two or three eggs. enough smoking hot in the pan to all the Dip an oyster into the egg, then into rolled cracker or dry crumbs, and repeat this. Lay oysters in the pan one at a time, so as not to check the When one is brown, and brown the other Serve piping hot. Scalloped.—Cover of greased bake-pan a of drained dot thickly over with small bits of butter, then cover with finely crumbled stale bread, and sprinkle with Repeat layers until the pan is full, with bread and butter for top The bread crumbs miist be in very layers.

in reflector or oven until nicely browned. Oysters, Saute.—Drain the oysters. Melt a little butter in the frying-pan, and cook the oysters in it.

Salt when removed from pan. Roasted.—Put unopened on broiler, and hold over the coals. When they open, put a little melted butter and some white pepper on each oyster, and they are ready. Clams, Baked.—Lay down a bed of stones in disk shape, and build a low wall almost around it, forming a rock oven open at the to^.

a big fire in it and keep it going until the wood has burned down to embers and the stones are very hot.

Rake out all smoking chunks. Throw a layer of sea-weed over the embers, and lay the clams

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on this.

Roasting ears in the husks, or sweet potatoes, are a desirable addition.

all with of sea-weed, and let steam forty minutes, or until clams will slip in the shell. Uncover and salt, and perhaps lemon or vinegar. Clam Chowder.—Wash the clams, put them in a kettle, and over them water to cover them. When the shells open, pour off the liquor, saving it, cool the clams, and shell Fry two or of pork in bottom of it is done, pour over it two quarts of boiling clam liquor. Add six large potatoes, sliced thin, and cook until nearly done. in the clams, and a quart of hot milk. Season with When this boils up, add crackers or stale bread, as in fish chowder. Remove from fire and let crackers steam in the covered pot until sliced onion and a can of tomatoes Improve this chowder.

Cloves, allspice, red pepper, Worcestershire sauce, and other condiments, may be added according to taste. Shellfish, Steamed.—See page

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CHAPTER VIII. BACON, Fried.—Slice quite thin. Remove the rind, as it not only is unsightly but makes the slices curl up in the pan. Put pan half full of water on fire; when water is warm, drop the bacon in, and stir around until water begins to simmer.

bacon, throw out fry over very few coals, and turn often. while still translucent, and will turn crisp on cooling. prefer not to Bacon, Broiled.—Slice as above. repeatedly until bacon is of a light brown color.

Time, three to four minutes. Boiled,—Put in to just cover.

Bring to a boil very gradually. Remove all scum as it arises.

Simmer gently until Two pounds each additional pound, % hour. Toasted.—Cut thin slices. Sprinkle each with fine bread crumbs peppered Cayenne.

in wire Bacon and Eggs.—Poach or fry the eggs and lay them on Omelet.—See Ham Omelet, near end of chapter.

Bacon and Liver.—Fry bacon as above, and re-

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move to a hot plate.

Slice the liver (that of any large game it and it in the pan. done; then place a slice of bacon on each slice of liver and pour over it a gravy made as follows: Bacon Gravy, Thin.—Pour off the fat and save it for future use. Pour in enough water to supply the quantity of gravy desired. Add the juice of a and pour upon the If a richer gravy is desired, follow recipe given below. Thickened.—This can be with ham or salt pork, as well as with bacon. To make gravy that is for butter, rub into the hot grease that is in the pan a of on rubbing smooth and brown; add two cups water and a dash of pepper. A tablespoonful of catchup may be added for If you have milk, use it instead of water (a pint to the heaping of and do not let the flour brown; this makes a delicious white gravy. Salt Pork, Fried.—Same as fried bacon, above. firm and dry.

Clammy pork is stale.

Broiled.—Same as bacon; but it is usually so salty that it should be parboiled or soaked at least an hour in cold water. Salt Pork, Boiled.—Nearly always cooked with or greens; hence need not be soaked or parboiled. Fritters.—Make a of one-third and two-thirds, or of alone.

Fry a few slices of pork until the fat is tried out.

Then cut a few more slices, dip them in the batter, drop them in the bubbling fat, season fry to a light brown.

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and eat while hot. It takes the stomach of a lumberjack to digest this, but it is a favorite variant in frontier diet. and Hardtack.—Soak hardtack in it is partly softened. it into hot pork fat, and cook. A soldier's resource.

Ham, Fried.—Same as for eight or ten minutes, if hard and salty.

Ham and Eggs.—Same as bacon and eggs. Ham, Broiled.—If salty, Cut and broil Ham that has been is for A mustard may be spread on the slices when served. Ham, Boiled.—Wash the ham, and let it soak over night in cold water. In the morning, cover it well with fresh water, bring to a boil, and hang the kettle high the where it gently until dinner time. When the bone on the under side leaves the meat readily, the ham is done. If you have eggs, the nicest way to serve a boiled ham is to remove the skin, brush over the top of ham with yolk of egg, sprinkle thickly with finely grated crumbs or cracker-dust, and brown in an Sausages.—Cut links apart, prick with a fork so it will not burst in cooking, lay in cold frying-pan, and fry fifteen to twenty minutes over a slow fire, moving them about so they brown evenly all with mashed potatoes, the fat the pan.

Apples fried to a light brown in the sausage grease are a pleasant accompaniment. Corned Beef, Boiled.—Put the ham into enough cold water to cover it.

Let it come slowly to a boil, and then merely simmer until done.

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one-half hour to pound.

may be added toward the end^ as directed on page If not to be used until the next day, leave the meat in its liquor, weighted down under the surface by a clean rock. Corned Beef Hash.—Chop some canned corned beef fine with sliced onions. Mash up with freshly boiled potatoes, two parts potatoes to one of meat. Season highly with pepper (no salt) and dry mustard if liked.

Put a little pork fat in a fryingpan, melt, add hash, and until nearly dry and a brown crust has formed. Evaporated potatoes and onions can be used according to directions on packages.

Stew with Canned Meat.—Peel and slice some If the meat has much fat, melt it; if not, melt a little pork fat.

Add onions, and fry until brown.

Mix some flour into a smooth batter with cold water, season with pepper and salt, and pour into the camp kettle. Stir the whole well together. Cut meat into slices, put into the kettle, and heat Lohscouse.—Boil corned beef as above (if very salty, parboil first, and then change the About thirty minutes before it is done add sliced potatoes and hardtack. Slumgullion.—When the commissariat is reduced to bacon, corned beef, and hardtack, try this sailor's dish, described by Jack London: Fry half a dozen of bacon, add fragments of hardtack, then two cups of water, and stir briskly over the in a few minutes mix in with it of canned corned beef; well with pepper and Dried Beef, Creamed.—Slice 3 oz. of dried beef into thin shavings.

Pour over it a pint of

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ing water, and let it stand two off water, and dry.

a heaped of in the add the beef.

Cook three minutes, stirring all the Then pour on 14 pi^* ^^^^ Mix 4 tablespoonfuls milk with into the beef in the pan. Cook two minutes longer and serve at once. Canned Meats.—Never eat any has been standing open can.

It is dangerous.

If any has over, remove it to a vessel and keep in a cool place. CURED requires twelve to thirty-six soaking, flesh downward, in cold water before -cooking, depending on the hardness and dryness of the Change the water two or three times to remove surplus salt. Start in cold water, then, and boil until the flesh parts from the bones. When done, cover with bits of butter, or serve with one of the sauces given in the chapter on Fish. Fish.—Freshen the flakes of by soaking in cold water. Broil over the coals, and serve with Codfish.—Soak over night in plenty of cold water.

Put in pot of fresh, cold water, and Do not the or it get hard.

boiled potatoes, and with white sauce made as directed under Fish. Codfish Hash.—Prepare codfish as soft, mash with potatoes and onions, season with pepper, and fry like corned beef hash. Codfish Balls.—Shred the fish into small pieces. Peel some Use one pint of to one quart of raw potatoes. Put them in a pot, cover

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are drain water off, mash fish and potatoes together, and beat light with a Add a tablespoonful of butter and Shape flattened balls, and fry in very hot fat deep enough to Smoked Herrings.— (1) Clean, and remove the Toast on a stick over the coals. (2) Scald in the curls up, then remove head, tail, and skin. Clean well.

Put a buttef or Fry a few dropping in a Smoked Sprats.—Lay them on a slightly greased plate and set in an heated Canned Salmon, Creamed.—Cut into dice. about a pint of them in one-half ^pint milk. Season with salt and Cayenne pepper. Cold cooked fish of any kind can be served in this way. Canned Salmon, Scalloped.—Rub two teaspoonfuls of butter and a tablespoonful of flour together. Cut two pounds of canned salmon into dice. Put a layer of the sauce in of a a of salmon.

Sprinkle salt, Cayenne bread crumbs.

Repeat alternate layers until dish is full, having the last layer sauce, which is sprinkled with crumbs and bits of butter. Bake in very hot oven until browned (about ten minutes). Canned Salmon on Toast.—Dip of stale in smoking-hot will brown at Drain them.

Heat a j^int of salmon, picked into flakes, season with salt and Cayenne, and turn a cupful of in pan.

in one egg, beaten table-

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spoonfuls evaporated milk not thinned. Pour the mixture on the fried bread. Sardines, Fried.—Fry and give them a dash of red are if wiped of oil, dipped into whipped egg, sprinkled thickly cracker crumbs, and on buttered Desiccated Egg.—The baker's egg mentioned in my first chapter is in granules about the size of coarse sand. It is prepared for use by first soaking about two hours in cold or one hour in lukewarm water. Hot water must not be used. Solution can be quickened by occasional stirring. The proportion is one tablespoonful of egg to two of water, which is about the equivalent of one fresh egg.

Use just like fresh eggs in baking, etc., and for scrambled or omelets.

Of course, the cannot be or poached.

Fried Eggs.—Have the frying-pan scrupulously Put in it just enough butter, dripping, or fat, to the sticking.

eggs separately in a cup, and drop them, one at a time, into the pan when it is hot.

The fire should be moderate. As the eggs fry, raise their edges and ladle a little of the grease over the yolk. In two or three minutes they will be done. Eggs fried longer than this, or on both sides, are leathery and unwholesome. Scrambled Eggs.—Put into a well-greased pan as many eggs as it will hold separately, each yolk being whole. When the whites have begun to set, stir from bottom of pan until done (buttery, not leathery).

Add a of

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Another way is to beat the a To eight eggs add one-third Heat two tablespoonfuls butter frying-pan.

in the eggs, and continue until eggs set.

Before they toughen_, turn them out promptly into a warm dish. Omelet.—It is to two or three small omelets than to attempt one large one. Scrape the pan and wipe it dry after each omelet is made.

Use it keeps the eggs from rising.

Heat the fat in the pan very but get it hot almost to the browning point. Beat four eggs just enough to break them well. Add one-half teaspoonful of salt. Put two heaped teaspoonfuls of in the pan and as Pour egg into pan, and tilt the pan forward so that the egg flows far As soon as the egg begins to set, draw it up raised of the pan with a Beginning then at the left hand, turn the egg over in small folds until the lower part of the pan is reached, and the omelet has been rolled a complete fold.

Let the omelet rest a few seconds, and out a hot Work rapidly throughout, so the omelet is creamy instead of tough.

It should be of a rich yellow color. Ham Omelet.—Cut raw ham dice.

Fry.

Turn the beaten eggs it and cook as Bacon can be used instead of ham. Fancy Omelets.—Take tender meat, game, or vegetable, hash it fine, heat it in white sauce 87), and spread the omelet before you begin to fold it; or they can be put in with the eggs. Jam, jelly, or preserved fruit may be used in a similar way. Rum Omelet.—Beat add a

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pinch of a of powdered a of butter, and a of rum.

Fry as described Lay the omelet on a hot dish, pour around it one-half tumblerful of rum that has been warmed in a pan, it, and serve with its blue flame rising round it.

Poached Eggs.—Put a pint of water in the frying pan, one-half of If you add two teaspoonfuls to the it keeps the whites from running too much. Bring the water to a gentle Break the eggs separately into a saucer and slide them into the Let the simmer not meantime ladling spoonfuls of it the yolks.

toast already buttered on a very hot plate.

Lay eggs carefully on it.

Eat at This may be varied by moistening the toast with hot milk. Eggs, Boiled.—Eggs are boiled soft in two and one-half to depending upon and freshness. If wanted hard boiled, put them in cold water, bring to a boil, and keep it up for The yolk be mealy and wholesome. between extremes are either clammy or tough, and indigestible.

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CHAPTER IX.

WHEN men must bake for themselves they generally make biscuit, biscuit-loaf, flapjacks, or leavened with yeast is either beyond their skill or too troublesome to make out of doors; so baking powder is the mainstay of the camp. Generally the batch is a failure. To paraphrase Tom Hood, Who has not met with camp-made bread. Rolled out of putty and weighted with lead? It need not be so.

as or johnny cake can be baked before a log fire in the woods as in a kitchen range. Bread making is a chemical process.

Follow directions; pay attention to details, as a chemist does, from building the fire to testing the loaf with a sliver.

It does require experience or a special knack to guess quantities accurately, but none at all to measure them. In general, biscuit or other small cakes be baked quickly by ardent heat; large loaves require a slow, even so the outside not harden until the inside is nearly done. The way to bake in a reflector or in a "baker'* has been shown in the chapter on Meats. neither of are ways.

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Baking in a Frying-pan.—Grease or flour a frying-pan and put a loaf in it.

Rake some embers out in front of the fire and put pan on them just long enough to form a crust on bottom of and, a short forked the stub of enter hole in end of handle, prop pan up before fire at such angle top of be exposed to loaf now and both sidewise and upside down. When firm enough to keep its shape, remove it, prop it by itself before the to finish baking, and go on with a fresh loaf. A tin plate may be used in place of the frying-pan. Bahing on a Slab.—Heat a thick slab of nonresinous green wood until the sap simmers. proceed as with a frying-pan. Baking on a Stick.—Work dough into a ribbon two inches wide. Get a club of sweet green wood sassafras, maple), two and peel end, sharpen the and it leaning toward fire.

When sap simmers wind dough spirally around peeled end.

occasionally. Several sticks can be baking at once. Bread for one man's meal can be quickly baked on a peeled as thick as a broomstick^ holding over fire and turning.

in the Ashes.—Build a good fire on a level bit of ground. it has burned to coals and the ground has thoroughly heated, rake away the lightly the on the hot earth, pat it smooth, rake the embers back over the loaf, and let it bake until no dough will adhere to a sliver thrust center of the is the Australian damper.

Ash are

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similarly baked (see under Corn Bread). Nasty?

No, it isn't; try it.

in a Hole.—Every fixed camp have a bake-hole, if for nothing else than baking The hole can be dug anywhere, but it is of a bank or knoll, so that an opening can be in front to rake out of, and for drainage in case of rain. Line it with stones, if there are any. In any case, have the completed hole a little larger than your baking kettle. a hardwood in and above the and keep it going until the stones or earth are very hot (not less than half an hour). Rake out most of the coals and ashes, put in the bake-pot, which must have a tight-fitting lid, cover with ashes and live; and, if a heating is needed, a going on top.

the mouth of the oven with a fiat rock.

is the way for beans or for braising meat. is not in a straight-sided pot it is to get out when A pan flaring covered, is better.

Two pudding pans that nest, the larger inverted over the smaller, do very well. Have some between and the to burning the loaf. A shifty camper can in almost anything. I have baked beans in a thin, soldered, lard-pail, by first encasing it in in a Dutch Oven.—This is a cast-iron pot flaring sides and short fitted with a iron the rim of is turned up to hold a of on top.

If it were not for its weight it would be the best oven for outdoor use, since it not bakes but cooks the or pone in its own steam.

The pots

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made for fireless cookers can be used in a similar way.

, Place the Dutch oven and its lid separately on the Get the bottom moderately hot, and the lid very hot (but not red, lest it warp).

the bottom and sprinkle flour over it, put bread or biscuits, set cover on, rake a thin layer of coals out in front of the fire, stand oven on them, and lid thickly with more live Replenish occasionally. a stout pot-hook to lift lid with, so you can inspect progress of baking, or twice.

WHEAT BREAD AND BISCUITS.

When baking powder is used, the secret of good is to handle the dough as little as possible. adding the mix as rapidly as you can, not the warm hands, but a big spoon or a wooden paddle. To knead such bread, or it much, or even to mould biscuits by hand instead of cutting them out, would surely make "sad."

As as touches the the baking powder to give off gas.

It is this gas, imprisoned in the dough, that makes bread light. Squeezing or moulding presses, gas out.

The heat of the hands turns such into Tom Hood's "putty."

Biscuit Loaf.—This is a standard camp bread, because it bakes quickly. It is good so long as it is hot, but it dries out soon and will not For four men: 3 heaping teaspoonfuls baking powder, 1 heaping teaspoonful 2 heaping 1 scant pint cold water. Amount of water varies according to quality of

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Baking powders vary in strength; follow directions on can.

Mix thoroughly, with big spoon or wooden paddle, the baking powder the the Rub the (which may be lard, cold pork fat, drippings, or bear's grease), until there are no lumps left and no grease adhering to bottom of pan. is a little tedious, but don't shirk it.

stir in the water and work it with until you have a stiff dough. Have the pan greased. the Test center of with a sliver when you think it probably When no dough adheres, remove bread. All hot breads be broken the hands, never cut.

To freshen any that is left over and dried out, sprinkle a little water it and heat through. This can be done but once. Biscuit.—These are in a (12inch holds I dozen, 18-inch holds 1^2 dozen), una camp stove is carried or an oven is dug.

Build the high.

Make dough as preceding recipe, which is enough for two dozen biscuits.

Flop the mass of dough to one side of pan, dust on of pan, flop it, dust flour on top of loaf. Now rub some flour over the bread board, flour your hands, and lift loaf on board. Flour the bottle or bit of peeled sapling that you use as rolling-pin, also the edges of can or can as cutter.

to three-quarter-inch thickness.

Stamp out the biscuit and lay them in pan.

Roll out the culls and make biscuit of them, too.

until edge of front row turns brown; reverse pan and continue until rear row is simi-

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larly to twenty-five minutes in a reflector, ten to fifteen minutes in a closed Dropped Biscuit.—These do away with breadboard, rolling-pin, and most of the work, yet are as as stamped Use same projDortions as above, excejDt turn in enough water to make a thick hatter—one that will drop lazily from a spoon.

In mixing, do not stir the batter necessary to smooth out all lumps.

Drop from a big spoon into the greased bake-pan. Army Bread.—This is easier to make than biscuit dough, since there is no grease to rub in, but it takes to It keeps than yeast bread, does not dry up in a week, nor mould, and is wholesome than It is the only baking-powder bread I know of that is good to eat cold—in fact, it is best that way. 1 quart flour, 2 heaped teaspoonfuls baking powder. Mix the dry ingredients thoroughly. Then stir in enough cold water (about II/2 pints) to make a will pour out level.

Mix rapidly with spoon smooth, and pour at into bake-pan. Bake about forty-five minutes, or until no dough adheres to a sliver.

Above quantity makes a 1%-pound loaf (say 9x5x3 inches). Rolls.— 1 quart flour, 3 level 1 egg, 1 teaspoonful baking powder, 1 pint cold milk (or enough to make a soft dough). Rub butter and well together, add beaten egg, a pinch of salt, and the milk, till a soft dough is mixed.

Form into rolls and bake quickly.

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Sour-dough Bread.—Mix a pail of batter from flour and water^ and hang it up in a warm until the batter sours.

Then add soda (not baking powder), thicken with to a stiff dough, knead thoroughly, work into small loaves, and the to Then bake. Salt-rising Bread.—This smells to heaven while it is fermenting, but is a welcome change after a diet of baking-powder breadstuffs. For a of two or three loaves take about a pint of moderately warm (a pleasant to the hand) and stir into it as much as make a good batter, not too thick. Add to one-half teaspoonful salt, not more. Set the vessel in a pan of moderately warm water, within a distance of a fire, or in sunlight. The water must not be allowed to cool much below the original heat, more warm water being added to pan as required.

In six to eight hours the whole will be in active fermentation, when the dough must be mixed as much warm water it) as you require. Knead the mass it is tough and does not stick to the board. Make up your loaves, and keep them warmly covered near the They must be baked as as second rising takes for, unthe rising is immediately on reaching its height, it sinks to rise no more. To Raise Bread in a Pot.—Set the dough to a few keeping the pot turned as the loaf rises.

When equally risen all around, put hot the pot and upon the lid, taking care that the heat be not too fierce at

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Lungwort Bread.—On the bark of maples^ and sometimes of beeches and birches^ in the northern there grows a broad-leaved lichen variously known as lungwort, liverwort, lunglichen, and lung-moss, which is an excellent substitute for yeast.

is an altogether different growth the plants commonlj'^ called lungwort and liverwort—I believe its scientific name is Sticta pulmonacea. This lichen is partly made up of fungus, which does the business of raising Gather a of steep it night in lukewarm water, set near the embers, but not near enough to get overheated. In the morning, pour oft' the infusion and mix it with enough flour to make a batter, beating it up with a spoon. Place this "sponge" in a warm can or pail, cover with a cloth, and set it near the fire to work. By evening it risen.

Leaven your dough with this (saving some of the sponge for a future let the the night, and by morning it will be ready to bake. It takes but of the original sponge to leaven a mass of dough (but see it never freezes), and it can be kept good for months. Unleavened Bread.—Quickly made, wholesome, and good for a change. Keeps like hardtack. 21/2 1 tablespoonful sugar. Mix with water to stiff dough, and knead and pull until lively. Roll out thin as a soda cracker, score and Unleavened that is to be carried for a long time must be mixed with as little water as possible (merely dampened enough to make it adhere), for if any moisture left in it after baking, it will mould.

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no To Mix Dough a Pan.—When bark peel, use a broad sheet of it (paper basswood, poplar, cottonwood, slippery elm, etc.).

It is easy to mix unleavened dough in the sack of flour itself. Stand the latter horizontally where it can't fall Scoop a bowl-shaped depression in top of Keep the right hand moving round while you pour in a little water at a time from a vessel held in the Sprinkle a salt in.

When a thick, adhesive dough has formed, lift out and pat and work it a round cake about 2^/2 inches thick. CORN BREAD.

or egg, is hard to make eatable without a Dutch oven to it in.

Even so, it is generally spoiled by being baked too fast and not long enough to be done Johnny Cake.— 1 quart meal, 1 teaspoon fill pint icarm (but not scalding) water (l^/^ for old meal). Stir together until light. Bake to a nice brown all around forty-five minutes), and let it sweat fifteen minutes in the closed the, Yellow requires more water than white. Freshly ground meal is much better than old. Corn Dodgers.—Same as but mix to a stiff dough, and form into cylindrical dodgers four or long and 1^ diameter, by rolling between the hands. Have frying-pan very hot, grease it a little, and put dodgers on as you roll them out. As soon as they have browned, put them in oven and bake thoroughly.

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Ash Cake.—Same kind of dough. Form it into balls as big as hen's eggs^ roll in dry flour, lay in hot ashes, and cover completely with them. Corn Bread (Superior).— 1 pint corn meal, 2 heaped tablespoonfuls 3 teaspoonfuls baking powder, (or more) Rub butter and sugar together. Add the beaten the Sift the and powder into the meal and Pour the liquid over the dry ingredients, beating well. Pour batter well-greased pan, and thirty to forty minutes in moderately hot Can be made muflins.

Corn Batter Bread.— 1 pint corn Q pints milk (or water), Beat the eggs light; add the salt; then the meal and blended.

about thirty minutes. is the standard breakfast bread of the South, easily made, and (if the is freshly ground) delicious.

A little boiled rice, or hominy grits, may be substituted for part of the meal.

Snow Bread.—After a fall of feathery snow, superior corn bread may be made by stirring 1 quart corn meal, Yz teaspoonful soda,

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Then^ in a cool place where snow will not melt, into above one quart light snow. Bake about forty minutes in rather hot oven. Snow, for some unknown reason, has the same effect on as eggs have, two tablespoonfuls of snow equaling one egg.

It can be used in making for pancakes, or puddings, the batter being made rather thick, and the snow mixed with each cake just before putting in the pan. for Baking Soda.—Take the of wood ashes, same quantity as you would use of soda, and mix dry the It makes the same as soda, and you can't tell the difference. The best ashes are those of hickory, dogwood, sugar maple, and corncobs; beech, ash, buckeye, balsam poplar, and yellow poplar are "Gritted Bread."—When has become too hard for boiling, but is still too soft for grinding a "gritter," as follows:

a of tin about 7x14 (unsolder a lard pail by heating, and flatten the; punch holes it, with a large nail; bend the sheet into a half cylinder, rough out, a horseradish grater; nail the edges to a board somewhat longer and wider the tin.

holding the ear of corn pointing lengthwise from you, grate it into a vessel held between the knees. The meal thus formed will need no water, but can be mixed in its own milk. it, and bake The flavor of "gritted bread" is a blend of hot pone and roasting ears—delectable! corn can be grated by first soaking the ears over night.

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PANCAKES.

Plain Flapjacks.— 1 quart flour, 3 teaspoonfuls sugar, or 4 of molasses, 2 level tablespoonfuls baking powder. Rub in^ dry, two heaped tablespoonfuls If you have no grease, do without. Make a smooth batter with cold milk (best) or water—thin enough to a but not too or it will take all day to bake enough for the party.

to smooth out lumps.

Set frying-pan level over thin bed of coals, get it quite hot, and grease with a piece of pork in split end of stick. Pan must be hot enough to make batter sizzle as it touches, and it should be polished. Pour from end of a big spoon successively enough batter to fill pan within one-half inch of rim. When cake is full of bubbles and edges have stiffened, shuffle pan to make sure that cake is free below and stiff enough to flip.

Then hold pan slanting in front of and away you, go through preliminary motion of flapping once or twice to get the swing, flip boldly so cake will turn a somersault in the air, and catch it upside down.

Beginners lack the nerve to toss high Grease pan anew and stir batter every time before pouring.

is the "universal pancake"

Nessmuk derided.

Much better and wholesomer are:

Egg Pancakes.—Made same as above excepting that you add two eggs, or their equivalent in desiccated egg.

Snow Pancakes.—Instead of eggs, in the above recipe, use of fallen snow.

the and add

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some clean^ dry snow to each pancake before putting it in the pan.

Mixed Cakes.—When is over, mix it half and half with flour, and proceed as with flapjacks.

The batter is best mixed with the water in which the rice was boiled. Oatmeal, grits, or cold boiled potatoes, may be used in the same way.

Corn Batter Cahes.— ^ pint corn teaspoonful baking powder, 1 heaped teaspoonful sugar or 2 molasses, 1 level mixing the dry ingredients add cold water, a little at a time, stirring briskly, until a rather thick batter results. Bake like flapjacks.

Wholesomer flapjacks.

These are better with an egg or two added, and if mixed with milk instead of water. Snow can be substituted for eggs, as described above. Buckwheat Cakes.— 1 pint buckwheat 14 pint wheat 2 tablespoon fuls baking powder, Mix to a thin batter, preferably with milk. A couple of eggs make them or, make snow TOAST, FRITTERS, DUMPLINGS, ETC. Stale Bread.—Biscuit or and dried out can be freshened for an hour or two by dipping quickly in and out of water and placing in the baker until heated through; or, the biscuit may be cut open, slightly moistened, and toasted in a If you have eggs, make a French toast by di|)-

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ping the in whipped eggs and frying them. milk, make milk heat the milk_, add a chunk of butter and son\e salt, toast the bread, and pour milk over it.

Stale bread may also be dipped into smoking hot grease. It will brown immediately. Stand it edgewise to drain, then lay on hot plate. Cut into dice for soups. Quoits.—Make as for Plant a stick slanting in the ground near the and a of or heated sissing hot.

There must be enough grease in the pan to drown the quoits.

Take dough the size of a small hen's egg, flatten it between the hands, make a hole in the center of a doughnut, and work it (the dough, not the hole) into a flat ring of about two inches inside diameter. it into the hot grease, turn almost immediately, and in a few seconds it will be cooked. of a light brown color, it out with stick and hang it on the slanting one the hot.

If the is of the right temperature, the cooking of one quoit will occupy just the same time as the molding of another, and the product will be crisp and crumpety.

If the grease is not hot enough, a visit from oldest grandmother may be expected before midnight.

(Adapted Lees and Clutterbuck.) Fritters.—A dainty is added to the camp bill-of-fare by fritters of fruit or vegetables, flesh, or fowl.

They are especially relished in cold weather, or when the butter supply is low.

easily made and fit any time or place.

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The one essential of good and wholesome fritters is plenty of fat to fry them in^ and fat of the right temperature. (The best friture is equal parts of butter and Set the kettle where the fat will heat slowly until needed; then closer over the until a bluish smoke rises from the center a cube of bread it; if it turns golden-brown in one minute, the fat is right.

Then keep the kettle at just this temperature. Make batter as follows: Fritter Batter.— 1 pint water or milk, 3 tablespoonfuls butter or other grease. Blend the the yolks of the eggs (or egg).

Rub the the flour, a little at a time; then the water. Beat well, and, if you have time, let it stand a while.

If fresh eggs are used, now beat the whites to a stiff froth and stir them in.

using, drop even spoonfuls the fat a When golden-brown, lift fritter out with a forked (not piercing), stand it up to and hot.

The base may be almost anything:

fruit, minced game or meat, fish or shellfish, grated cheese, boiled rice, grated potato or green etc.

Anything cut to the of an oyster is dipped in the batter and then fried; if minced or grated it is mixed with the Jam is spread on covered slice, the sandwich is cut convenient and these are dipped in the batter. fritters of alone are eaten syrup.

Those of corn meal instead of (mixed with warm milk and egg) are particularly good. The

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variety that can be served, even in camp, is nigh endless.

Dumplings.—Those of biscuit dough already been mentioned. specially prepared they may be made as Yz pint 1 teaspoon ful baking powder, % teaspoonful sugar, Yq pint The stew that they are to be cooked with should be nearly done before the dumplings are started.

Then mix the dry ingredients Wet with the milk and stir quickly into a smooth ball. Roll into a sheet three-quarters of an inch thick, and cut like biscuit. Meantime bring the stew to a sharp Arrange dumplings on top of it, cover the vessel, and cook exactly ten minutes. Boiled Macaroni.—For one-half pound macaroni not quarts of rapidly.

the short pieces, and boil thirty-five minutes for the forty-five minutes for the large. Then drain, and it, or it.

It is if boiled in good broth instead of water. Tomato Sauce.— 1 quart can Q tablespoon fuls Ys teaspoonful Rub the the until they blend. Brown this in a pan. Add the tomatoes and simmer thirty Add the seasoning, along spices, wish.

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makes for 1% but it keeps well in cold weather, and can be used with other dishes.

in combination with the:

Cheese.—After the macaroni is put it in a pan a butter and some grated gently, and as soon as the is or, pour the sauce over it.

Macaroni, Baked.-—Boil first, as above. in a deep pan, add a cupful of cold milk, sprinkle in three tablespoonfuls grated cheese and one tablespoonful butter. Then bake until brown. PORRIDGE.

Corn Meal Mush.—Mix two level tablespoonfuls salt with one quart meal. Bring four quarts of water (for yellow meal, or as much for fresh white meal) to a hard boil in a two-gallon Mix the to make a run the is to it from getting lumpy. With a large spoon drop the batter into the ing water, adding gradually, so that water will not fall below boiling constantly for ten Then cover pot and hang it high enough fire to insure against scorching. Cook thus for one occasionally, and thinning if it gets too thick. Mush.—This, as Father Izaak said of another dish, is "too good for any but very honest men."

The drawback to gastronomic joy is that it takes a whole panful for one man. As it is rather slow to fry, let each man perform over the for himself. The mush should have been poured into a greased pan the previous even-

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ing, and set in a cool place over night to harden. Cut into slices one-third of an inch thick, and fry in hot nicely browned.

Eat with syrup, or au naturel. Polenta.—An Italian dish made our native corn and decidedly superior to mush.

Cook mush as above for one hour. Partly fill the bake-pan with it, and pour over it a good brown gravy, or the tomato sauce described sprinkle Set the pan in the oven three minutes, or in the reflector five minutes, to bake a Oatmeal Porridge.—Rolled oats may be cooked much the old-fashioHcd oatmeal; the latter is not fit for the human stomach it has been boiled as long as corn mush. To two quarts boiling water add one teaspoonful of in a of rolled oats, and ten constantly, unless you a double boiler.

The latter may be extemporized by setting a small inside a larger one that contains some water. CEREALS.

Boiled.—Good precedent to the contrary notwithstanding, contend that there is but one way to rice, and is is described in the words of Captain Kenealy, whose Yachting Wrinkles is a book worth owning):

To cook rice so that each grain will be plump, dry, and separate, first, wash the measure of rice thoroughly in cold, salted water. Then put it in a pot of furiously boiling fresh water, no salt being added.

Keep the jDot boiling hard for twenty minutes, but do not Then strain off the water, place the rice over a very moderate fire (hang

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high over camp-fire), and let it swell and dry for an in an uncovered vessel.

Remember that rice swells enormously in cooking. Fried.—When is spread it in a dish. When cold, cut it into cakes and fry it, for a hasty meal. It is better, though, in muffins.

Muffins.—Mash smooth half a Add to a thinner paste, half a pint of milk, three beaten eggs, Then make a stiff like dropped biscuits.

Risotto.—Fry a sliced onion brown in a tablespoonful of Add to a of hot water and half a pint of washed rice. Boil until soft, adding more hot water if needed. Heat half a pint canned tomatoes, and stir into it a teaspoonful of sugar. When the is it; add the tomato; turn into a dish and sprinkle over it a heaped tablespoonful of grated cheese. Rice, Curried.—Same as Risotto, but put a teaspoonful of curry powder in the tomatoes and omit Grits, Boiled.—Put in plenty of boiling unsalted Boil about thirty minutes; then Grits, Fried.—Same as Foods.''—According to directions on packages.

Left-over Cereals.—See Mixed Cakes, page 114.

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CHAPTER X.

Vegetables.—Do not wash them until just before they are to be cooked or eaten. lose washed.

is true even of potatoes. Fresh vegetables go into plenty of fast-boiling prevents absorbing too much The fast, and of it.

be boiled rapidly, with the lid left off the pan. If the water is as hot as it should be, the effect is to that which we have noted of meats: the surface is coagulated into a waterproof envelope which seals up the instead of letting it be soaked out. In making soup, the rule is reversed.

Vegetables.—Beans and peas are to be cooked in unsalted water. If salted too soon they become leathery and difficult to Put them in cold, fresh water, gradually heated to the boiling point, and boil slowly. {dehydrated) Vegetables.—Follow directions on package. Desiccated potatoes of the ordinary kind require long soaking in cold water. Then put them in water slightly salted and proceed as with fresh potatoes. They may need boiling in three waters.

Canned Vegetables.—The liquor of canned peas,

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string beans^ etc., is unfit for use and should be thrown away; this does not apply to tomatoes. Cleaning Vegetables.—To cabbage, etc., insects, immerse stalk upward, in of cold water in the proportion of a large tablespoonful to two quarts. Vinegar may be used instead of Shake occasionally. The insects will sink to bottom of pan. Storing Vegetables.—To put in a cool, dry place (conditions to those of cellar).

kind away from the or will absorb each other's Boiled.—Pick them out as nearly as of one or some to before the others are done; if necessary, cut them to one size. Remove eyes and specks, and pare as thinly as possible, for the best of the potato lies just under the skin. As fast as pared, throw into cold water, and leave until wanted. Put in furiously boiling salted water, then hang kettle a higher where it boil moderately, but do not let it check.

Test with a or sliver.

the tubers are for new potatoes, thirty to forty minutes for old ones) off all the dust some salt over the (it absorbs the surface moisture), and let the pot stand uncovered close to the fire, shaking it gently once or twice, till the surface of each potato is dry and powdery. Never leave potatoes in the are become watery.

Potatoes, Boiled in Their Jackets.—After washing thoroughly, and gouging out the eyes, snip off a bit from each end of the potato; gives a vent to the steam and keeps potatoes from burst-

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ing open.

prefer to j)ut them in and bring it gradually to a boil, because the skin of the potato contains an acid poison which is thus extracted.

The water in which potatoes have been boiled will poison a dog. Of course we don't "eat 'em skin and all/' like the people in the nurseryrhyme; but there is no use in driving the bitterness into a potato. Boil gently, but continuously, throw in a little salt now and then, drain, and dry before the Steamed.—Old are A rough-and-ready method is shown on Potatoes, Mashed.—After boiling, mash the potatoes with a peeled stub of sapling, or a bottle, and work into them some if you have it, and "The more you beat 'em, the they be."

Potato Cakes.—Mould some mashed potato into season, and fry in deep fat.

Or add egg and bake them brown. Potatoes, Baked.—Nessmuk's description cannot be improved:

"Scoop out a basin-like depression the fore-stick, or deep, and large enough to hold the tubers when laid side by fill • it bright hardwood ^nd keep up a strong heat for half an hour or Next, clean out the hollow, place the potatoes in it, and cover them with hot sand or ashes, top23ed a heap of glowing coals, and keep up all the heat you In about forty minutes commence to try them with a sharpened hardwood sliver; when this will pass through them they are done and should be raked out at once. Run th^ sliver through them from end to end, to let the

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steam escape^ and use immediately, as a potato quickly becomes soggy and bitter." Fried.—Boiled or that have been left over may be sliced one-quarter inch thick, and Raw,—Peel, and half an inch into cold water until frying-pan is Put enough grease in pan to completely immerse the potatoes, and get it hot, as directed under Frying. Pour water off potatoes, dry a slice in a clean cloth, drop it the sizzling fat, and so on, one at a Drying the slices avoids a splutter pan and helps to keep from absorbing grease. If many slices were dropped into the pan together, the heat would be checked and the potatoes would get soggy with When the slices begin to turn a faint brown, salt the potatoes, pour off the grease at once, and brown a little in the dry pan. The outside of each will then be crisp and the insides white and deliciously mealy. Lyonnaise.—Fry one or more until they are turning yellowish, then add sliced potatoes, previously boiled or steamed; keep tossing now and then until the potatoes are somewhat yellow; salt to taste. Potatoes, Stewed.—Cut cold boiled potatoes into dice, salt, pepper, and gently in enough milk to cover them.

Stir occasionally to prevent scorching.

Or peel and some raw potatoes. Cover with boiling water and off the a large piece of butter in flour, heat some milk, beat these together until smooth, season with pepper, and bring to a Then stew together five minutes.

jServe very hot.

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Sweet Potatoes, Boiled.—Use a kettle with lid.

Select tubers of uniform size; wash; do not cut or break the skins.

Put them in and continue until, when you pierce one with a fork, you find it just a little hard in the center.

Drain by raising the only a trifle is tilted, so as in as much steam as possible. Hang the kettle high over the fire, cover closely, and let steam ten minutes. Sweet Potatoes, Fried.—Skin the boiled potatoes and cut lengthwise.

Dust the Throw them into hot fat, browning first one side, then the other. Serve very hot. Potatoes and Onions, Hashed.—Slice two potatoes to one onion. Parboil together about fifteen in off and Meantime be frying some bacon. it is done, remove it to a hot the into the pan, and fry them to a brown.

fall to, and enjoy a good thing! Boiled.—Pick. out all defective and wash the rest.

It is best to soak the beans over night; but if time does not permit, add onequarter teaspoonful of baking soda to the parboiling In start in water, and parboil one quart of beans (for men with hearty appetites) for one-half hour, or until one will pop open when blown upon. At the same time separately one pound fat Remove scum from beans as it rises. both; place beans around the pork, add two quarts boiling water, and boil slowly for two or and and It does not hurt beans to boil all day, provided is added from time to time, lest they

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get dry and sporch.

The the digestible they become. Baked.—Soak and as both the beans and the pork. Then pour off the water from the pork, gash the meat with a knife, spread of it the of the drain the beans, pour them into the kettle, put the rest of pork on top, sj^rinkle not more than oneof the beans, pepper liberally, and if you have molasses, pour a tablespoonful all; otherwise a of Hang the kettle high over the fire where it will not scorch, and bake at least two hours; or, add enough to the in bake-hole as directed on 56, and bake all night, being careful that are not enough embers the to burn the beans. are strong ideal for active men in cold weather.

One can work harder and longer on pork and beans, without feeling hungry, on any I am acquainted, save bear The ingredients are compact and easy to transport; they keep indefinitely in any weather. But when one is only beginning camp life he should be careful not to overload his stomach with beans, for they are rather indigestible until you have toned up your stomach by hearty exercise in the open air.

Boiled.—More wholesome way or baked.

potatoes, they should be of as uniform as for Do not boil them in an iron vessel.

Put them in enough boiling salted water to cover them. the kettle and lest the They are cooked when a straw will pierce them

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(about an If you wish them mild, in two or three waters. When cooked, drain and season with butter or dripping, pepper, and Boiled milk, thickened, is a good sauce. Corn.—If you happen to camp near a farm in the "roasting-ear" season, you are in great luck.

The quickest way to roast an ear of corn is to cut off the butt ear closely, so the pith of the cob is exj)osed, ream it out a impale the cob lengthwise on the end of a long hardwood stick, and turn over the coals. To bake ashes: remove one outer husk, stripping off the silk, off an of the silk end, and twist end of husks tightly down the broken end.

in the ashes and embers as directed for potatoes. about one hour. To boil: prepare as above, but tie the ends of husks; preserves the sweetness of the Put in enough salted water to the ears.

thirty is injured by over-boiling. When cooked, cut off the butt and remove the shucks.

Cold boiled corn may be cut from the cob and fried, or mixed with mashed potatoes and fried. Greens.—One who camps early in the can add a toothsome dish, now and to his menu by gathering fresh greens in the woods and marshes.* As a salad (watercress, peppergrass, dandelion, mustard, sorrel, etc.): wash in if necessary, although abstracts some of the dry immediately and *Nearly a hundred edible wild plants, besides mushrooms and are discussed in my Campinff and Woodcraft, Chap. XVII.

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convenient rejecting tough stems.

Prepare a simple French dressing, thus; 1 tablespoonful vinegar, olive oil, 14 teaspoonful black pepper. Put salt and pepper in bowl, gradually add oil, rubbing and mixing till salt is dissolved; then add by degl*ees the continuously one minute.

In default of oil, use cream and melted butter; but plain vinegar, salt, and pepper will do. Pour the dressing over the salad, turn the latter "upside down, mix well, and serve. A scalded salad is prepared in camp by cutting dice, adding pepper, and a little salt to the grease, and pouring scalding hot, the greens.

Greens may be or other meat. To boil them separately: first soak in cold salted water for a few minutes, then drain well, and put into enough boiling salted water to pressing them down until the pot is full.

Cover, and boil steadily until tender, which may be to an depending upon kind of greens If the plants are a older than they should be, parboil in water to which a little baking soda has been added; then drain, and continue boiling in plain water, greens are improved by chopping putting in hot frjdng-pan a tablespoonful of butter and some and stirring until thoroughly heated. Poke stalks are cooked asparagus.

not be over long, and show only a tuft of leaves at the top; if much older than this, they are unwholesome. Wash the

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stalks, scrape and lay in for an hour; then tie loosely in bundles, put in a kettle of boiling water, and boil three-fourths of an hour, or until tender; drain, lay on buttered toast, dust with pepper and salt, cover with melted butter, and Jerusalem artichokes must be watched and as as if longer in tlie water they harden. Dock and sorrel may be spinach:

pick over and wash, shake, and j)ress out adhering water; put in kettle with one cup water, kettle, place over moderate fire, and steam thus twenty minutes; then drain, chop very and heat in frying-pan as directed above. Mushrooms.—Every one who camps in summer should take with him a mushroom book, such as Gibson's, Atkinson's, or Nina Marshall's.

(Such a book in pocket form, with colored illustrations, is a desideratum.) Follow recipes in book. Mushrooms are very easy to prepare, cook quickly, and offer a great variety of flavors.

All mushrooms on the list are delicious:

Coprinus comatus. Lactarius volemus. Hypholoma appendiculatum. "

deliciosus.

Tricholoma personatum.

Russula alutacea.

Boletus subauretis.

virescens.

bovinus.

Cantharellus cibarius.

subsanguineous. Marasmius oreades. Clavaria botrytes. Hydnum repandum. "

cinerea.

Caput-Medusce. "

vermicularis. Morchella esculenta. "

incequalis.

deliciosa.

pistillaris. Canned Tomatoes.—To a pint of tomatoes add butter twice the size of an egg, some pepper, very ^ttd a qi

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ISO Put some crumbs or toast in a dish^ and pour tomatoes over them. Butter can be omitted. Some do not in Canned Corn.—Same as tomatoes; but omit sugar and bread. Add a cup of milk, if you have it.

Miscellaneous Vegetables.—Since campers very seldom have any other fresh vegetables than potatoes and will not take up space with special recipes for others.

The table may some time be useful: Boiling of Asparagus 20 to 25 minutes Cabbage "

Cauliflower "

(string) "

(Lima) "

(navy, dried) x^i/g "

Beets 30 to 40 minutes "

Parsnips "

Peas Potatoes (new) (old) "

Spinach "

Turnips "

Napoleon said makes the soldier/' he meant substantial soup—soup ribs—nofr mere broths or meat extracts, are fit for invalids or to coax an indifferent stomach. "Soup," says Nessmuk, "requires time, and a solid basis of the right material. is the basis, and the best material is the bloody of the deer, where the bullet went through. We used to throw this away;

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we have learned Cut about four pounds of the bloody convenient and wipe them as as possible with leaves jr a damp cloth, but don't wash them. Put the meat a five-quart nearly filled and raise it to a lively boiling pitch." Here I must interfere. It is far better to bring the to a boil and at hang the kettle high the fire where it only keep up a moderate bubbling. let it simmer at least two hours—better half a day. It is impossible to hasten the process. Furious boiling would ruin both the soup and the meat. Nessmuk continues: "Have ready a three-tined a branch of or beech, and test the meat from time to it parts readily from the bones, in a large onion. Pare six large, smooth potatoes, cut of them quarters, and drop them the kettle; scrape the sixth one into the soup for thickening. white pepper to When, by skirmishing with the wooden you can up bones no on them, the soup is cooked, and the kettle may be set aside to cool." Any kind of game may be in a way, provided that none but lean meat be is improved by first soaking the chopped-up meat in cold water, and using this water to in thereafter. Soup should be skimmed for some it has started simmering, to grease and scum. To any one who knows petite marmite or pouleau-pot, these simple directions will seem barbarous —and so they are; but barbarism has its compensations.

A really first-class soup cannot be made

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without a full day's previous preparation and the resources of a city grocery.

Mulligatawny, for example, requires thirty-two varieties of spices and No start can be with any standard one has a supply of "stock" made of veal or beef, mutton or poultry, by long simmering and skimming and straining.

In camp, stock can be made expeditiously by cutting one or two of slices, then dice, cover with cold water, gently twenty minutes, take from the skim, and strain. A tolerable substitute is Liebig's beef extract dissolved in water. cloves, mace, seed, salt, and red or white pepper, are used for Sassafras leaves, the powdered, make the gumbo file Creoles.

Recipes for, a few simple, nourishing soups, are given below: Squirrel Soup.—Put the squirrels (not less than in a gallon of a scant tablespoonful of salt. Cover the pot closely, bring to the bubbling point, and then simmer gently until the meat begins to be tender. Then add whatever vegetables you the has to a rag, remove the bones.

Thicken the soup with a of rubbed to a smooth paste in to Croutons for Soup.—Slice some stale bread half an crust, and cut bread half-inch dice. Fry these, a few at a time, in deep fat of the "blue smoke" temperature, until they are golden brown. free from grease, and add to plate of soup when serving.

(See also page 114.) Tomato Soup,—Take a quart can of tomatoes

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and a sliced onion. Stew twenty minutes. Meanboil a quart of milk.

Rub to a paste two tablespoonfuls each of butter, and add to the boiling milk, stirring until it thickens. Now season the tomatoes with a teaspoonful of sugar, a into the tomatoes one-half soda (to curdling), add the quickly, and serve. Bean Soup.—Boil with pork, as previously directed, until the beans are tender enough to crack open; then take out the pork and mash the beans a paste.

Return pork to kettle, add a cup of flour mixed thin with cold water, it in as the simmers.

an hour longer, stirring frequently so that it may not scorch.

but of Pea Soup.—Wash well one of peas, and let them soak night.

In the morning put them in a kettle with close-fitting over them three quarts cold water, adding one-half pound lean bacon or ham cut into dice, one teaspoonful salt, and some When the soup begins to boil, skim the froth from the surface. Cook slowly three to four hours, stirring occasionally till the peas are all dissolved, and adding a little more boiling water to keep up the quantity as it boils away. Let it get quite serving, in squares of toasted bread or biscuits, adding quickly while the bread is hot. Vegetables may be added one-half hour before the soup is done.

Condensed Soups.—Follow directions on wrapper.

Skilligalee.—The best thing in a fixed camp is

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the stock-pot. A large covered pot pr enameled pail is reserved for this and nothing else. it go all the fag-ends of game—heads, tails, wings, giblets, bones—also the overs of fish, flesh, and fowl, of any and all sorts of vegetables, rice, or other cereals, macaroni, stale everything edible fat and This pot is always kept hot. Its flavors are forever changing, but ever welcome. It is always ready, day or night, for the hungry varlet who missed connections or who wants a bite between meals.

No cook who values his peace of mind fail to have skilly simmering at all hours.

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CHAPTER XI.

COFFEE.—To have in perfection the berry must be freshly roasted and freshly can be pan and pistol-butt; yet few but old-timers the trouble.

are two ways of making good in an ordinary pot. (1) Put coffee in pot with cold (one heaped to one pint, or more, if canned ground) and hang Watch it, and when water first begins to bubble, remove pot from let it stand five minutes. Settle grounds with a tablespoonful of poured down spout.

Do not let the extracts the tannin, and drives off the volatile aroma is the most precious gift of superior berries.

(2) Bring water to hard boil, remove from fire, and quickly put in.

tightly and let steep ten minutes.

A better way, when you have a seamless vessel that will stand dry heat, is to put coffee in, place over gentle fire to roast until aroma begins to the tightly, and set aside.

Tea.—Pour boiling water over tea (one heaped tea to the tightly, and steep away from fire four minutes hy the watch. if you have no percolator, strain into sep-

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arate vessel.

If tea is steeping more than five or six minutes the result is a liquor that will tan leather.

To boil tea is—well, it is like watering a rare vintage.

You know what the old Colonel said:

"My friend, if you put water in that wine, God'U never forgive you I"

Chocolate.—For quart of scrape up four tablespoonfuls of chocolate. until dissolved. Then add half a pint milk. with a peeled stick until milk has boiled up once. Let each man sweeten his own cup. Dried Fruit.—Evaporated or dried apples, apricots, peaches, prunes, etc., are misprized, rated, by most people from not knowing how to prepare The common way is to put the on to previous soaking, and then boil from one-half hour to two hours until it is more or less pulpy. It is then flat and insipid, besides unattractive to the eye. is a much way.

Soak the at least night, in water—just to If permits, soak it from twenty-four to thirty-six hours. This restores the to its original size and It is good to eat, cooking.

To stew, merely simmer gently a few minutes in the water in which the fruit was soaked.

carries much of the fruit's flavor, and is invaluable for sauce. California prunes prepared in this way need no apples and peaches have none of the rank taste by which are unfavorably known, but resemble the canned Apricots properly soaked are especially good.

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Jelly from Dried Fruit.—^l was present when a Southern mountain woman did "experiencinV' nothing to guide her but her own wits.

The result was a discovery of prime value to us campers. Here are the details—any one can follow them: Wash one pound of evaporated apples (or common sun-dried apples of the country) in two waters.

Cover with boiling water, and put them on to Add as them covered. Cook until fruit is soft (about half an hour).

Strain oif all the juice (cheesecloth is convenient), and measure it.

There will be, probably, a quart. Put this juice on the fire and add its own measure of granulated sugar (say a scant pound—but measure it, to make sure of the proportion). Now briskly in a broad, uncovered vessel, or skimming, the gets syrupy. The time varies according to quality of fruit—generally about twenty minutes after coming to a full When the thickened to "flop,"

test it by letting a few drops drip from a spoon. When the drops thicken and adhere to the spoon, the syrup is done.

be a little more a it out.

As soon as it cools it will be jelly, as good as if made from fresh fruit and much better than what is commonly sold in the stores.

The apples remaining can be spiced and used as or made pies or turnovers, or apple by beating smooth, adding a teacupful of spicing, and cooking again for fifteen or twenty minutes. If preferred, a second run of jelly can be made the same again

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1S8 ing water, stew about fifteen minutes, add sugar by measure, as before. This will take less boiling the seven Enough jelly will result to make nearly or quite a quart, all told, from one pound of dried apples and about one and one-half pounds of sugar. Apricots or any tart can be used instead of apples. will not do, unless lemon juice or real apple vinegar is added.

Fruits.—American ripen as; May—June.

Chickasaw Plum (to July). Strawberries. June—July. Woolly-leaved Buckthorn. Dewberry.

Service-berry (June-berry). Shad-bush. July.

May Apple. July—A ugust. Blackberries (some in Sep.).

Bilberries. Blueberries. Huckleberries. Buffalo-berry. Choke Cherry. Black Currant.

Wild Gooseberries. Riverside Grape (to Oct.).

Raspberries (to Sep.).

Salmon-berry. Silver-berry. August* Sand Cherry.

Western Wild Cherry.

Wild Red Cherry.

Elderberry. Sand Grape.

Canada Plum. Porter's Plum. Barberry.

Cranberries. August—Ssptembtr,

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Wild Black Cherry. Fox Grape.

Wild Red Plum (to Oct.).

Snowberry.

September, Carolina Buckthorn.

September—October, Crab-apples. Grape.

Haws.

Beach Plum.

Wild Goose Plum. Large-fruited Thorn. Scarlet Thorn.

October.

Missouri Grape. Black Thorn. Frost Grape. October—November. Edible After Frost. Pawpaw.

Persimmon.

Pie.—It is not to be presumed that a mere male camper can make a good pie-crust in the regular way; but it is easy to make a wholesome and very fair pie-crust in an irregular way, which is as Make a glorified biscuit dough by mixing thoroughly 1 teaspoonful baking powder, % teaspoonful salt, rubbing in of lard still, half-and-half of butter and lard), and making into a soft dough with cold water. In doing this, observe the rules given The quantity is for a pie filling an pan.

Roll the dough a sheet, as thin as you can handle, and do the rolling as gently as you can.

sheet cut a for bottom crust and lay it in the greased pan. The sheet be big enough to lap over edge of pan.

put ig

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previously stewed and mashed), and add and spice to Then, with great circumspection and becoming reverence, lay on top of all this your upper crust.

Now, with your thumb, press the edges of upper and lower crust together all around, your thumb-prints leaving scallops around the edge.

Trim off by running a around edge of pan. Then prick a number of small slits in the top crust, here and to give a vent to the stem when the as you would biscuits. Note this dough contains baking powder, and it swell.

Don't give the thing a name until it is baked; then, if you have made the crust too for a pie, call it a cobbler, or a shortcake, and the boys, instead of laughing at you, will ask for more. Doughnuts.—Mix quart of teaspoonful of tablespoonful of baking powder, and pint of granulated sugar, and I/2 nutmeg grated. Make a batter of this with 4 beaten eggs and enough milk to make smooth. Beat thoroughly and add to a Roll out a sheet ^ thick and cut into rings or strips, which may be twisted into shape.

Fry in hot fat; turn when necessary.

Drain and hot.

Suits und Knepp.—This is a PennsylvaniaDutch dish, and a good one for campers. some dried apples and soak them over night. until tender. Prepare knepp as directed for potpie dough, only make a thick batter of it instead of a It is to add an egg and use no shortening. Drop the batter the pan of stewing a spoonful at a not fast enough to check the Boil about ^

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Season with sugar, and cinnamon. Cobbler.—Make up as directed under Pie, excepting omit baking powder, and use % pound of mixed butter and lard to 2 Mix with coldest spring water, and have your hands After putting under crust in greased pan, pour in scant S of which may be either fresh, canned, or evaporated (soaked as explained under Dried Fruits), leaving out the with upper crust, brown, and or Puddings are in an or reflector, or boiled in a cloth bag. Baked puddings are quickest and easiest to manage. A few examples of simple puddings are given below. may be varied indefinitely, according to materials available. Deep tin pudding pans are convenient to bake in.

Snow may be substituted for Rice Pudding.—Mix 1 pint cold boiled rice with quart milk and sugar to Put in a wellgreased pan, dust nutmeg or cinnamon over the top, and one Seeded raisins are an agreeable addition, and a couple of the richer.

Mix them in To stone them, keep them in lukewarm water during the process. Fruit Pudding.—Line a deep dish or pan, well greased, with slices of buttered bread. Then put in a of dusting it and dotting with small lumps of butter. Repeat these alternate layers the is full, the last to % moderate Eat hot, the given below.

Page 160 See this page in the book

Cottage Pudding.— y^ pint sugar, Yz pint milk, 1 egg, 2 teaspoonfuls baking powder, rind of a Mix the flour and baking powder. Rub the and to a cream, add the and egg beaten the rind.

Add flour and mix Butter a pan well to prevent scorching and dredge it or powdered bread-crumbs. in the batter, and bake about half an hour in hot A richer is made by using one-half pound butter and two eggs. A cupful of stoned raisins, minced figs, or dates, added to the batter, converts this into a good fruit Nutmeg, cinnamon, or flavoring may be substituted for lemon. Batter Pudding.— Yz pint Beat flour and milk into a smooth batter. add the eggs, beaten light. all well together, adding the in tiny lumps.

Dip a bag hot dredge it pour the tie up firmly, and put of steadily for an Then dip the bag quickly in cold water and remove cloth with care not to the hot, a

Page 161 See this page in the book

Plain Plum Duff.— 1 quart lb. seeded raisins.

% R>. suet (or see below). suet chopped or the fat of pork minced up, will serve. Marrow is better than Mix the dry ingredients intimately. Then make up with half a pint of water. Put this into a cloth bag prepared as in the preceding recipe.

Since suet puddings swell considerably, the bag must be large enough to allow for this. Place in enough boiling water to cover, and do not let it check boiling until done (about two hours). Add as the bag covered.

the bag upside down when pudding to set, or the all go to the bottom; it around now and to scorching against of pot.

manipulate it cottage sweet sauce. A richer duff can be made by spicing and adding molasses, or the rind and juice of a lemon. Sweet Sauce for Puddings.—Melt a little butter, sweeten it to taste, and lemon rind, nutmeg, or cinnamon. Brandy Sauce.—Butter twice the size of an egg is to be beaten to a cream with a pint of sugar and a of Add a gill of brandy.

Set the cup in a of and beat until the sauce froths. Sauce.—Boil almost any fruit until it is quite Squeeze it sweeten to it, and the sauce over your pudding. Spices may be added during the final heating.

Page 162 See this page in the book

APPENDIX. COOK S MEASURES. 45 drops water=l teaspoonful=l fluidram. 2 teaspoonfuls=l dessertspoonful. 4 teaspoonfuls=:l tablespoonful. 2 tablespoonfuls=l fluidounce. 4 tablespoonfuls=l wineglassful. 8 tablespoonfuls=l gill.

2 gills=l cup. 4 gills=l pint (1 lb. water). 2 pints=l quart (1 lb.

4 quarts=l gallon.

2 gallons (dry)=l peck.

4 pecks (dry)=l bushel.

outfitter's data.

Baking powder 1 lb.=li4 Beans, dried 1 qt.=l% ft»s.

CoflFee, whole 1 qt.=10 oz. Corn meal 1 qt.=:li4 ^s.

1 qt.=l lb.

1 lb.=8%x23/gx23/8 in.

Oatmeal 1 qt.=% lb.

Peas, 1 qt.=l% lbs.

1 qt.=2 lbs.

Salt, dry 1 qt.=l% ^s.

Soda crackers are times as bulky as for weight.

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APPENDIX.

granulated Tea closely packed..

Butter, creamery Milk, evaporated Milk, evaporated Milk, evaporated Corn, canned Fruit, canned, small can, Fruit, canned, large can, Lemons Raisins, stemmed Sweet Potatoes 1 qt.=l3^ lbs.

1 qt.=y2 lb.

fiitch=:5-8 lbs., average.

lbs,, average.

1 belly:=20 lbs., average. 1 lb.=l 1 ib.=:4%x2y2x2y2 in.

1 Ib.=:6x3x3 in.=4 doz. 10 medium or 8 large=l lb.

lb. pail=:5x5 in.

K). pail=6x6 in.

oz. can=2i4x2y2 in.

oz. can=:3%x3 in.

lb. can=4%x3 in.

lb.

(14 oz.)=r:7y8x4y3x2 in.

1 peck=:6 lbs. 1 can=:2l^ lbs.=4%x33/8 in.

same as corn, same as tomatoes..1 can=:2l^ Ibs.=4ygx4i4 in.

doz.=:2 lbs.^=2 qts.

, 1 ib.=:iy3.1 qt.=iy4 lb.

qt.=rl lb.

.1 peck=15 lbs.

1 peck=14 lbs.

THE END.

Page 165 See this page in the book

Acids "Aluminol" Aluminum ware Army Artichokes, Jerusalem Ash cake 103, Asparagus 6; and eggs, 93; and liver, 93; Broiled, 93; Fried, 93; omelet, 100; Toasted.. Bakers 23, 24, 103; 84; fowl, 76, 78; in a 56, 103; in a pot, 104; in 56, 72, 85; in Dutch 104; in 57, 103; in frying-pan, 103; in the hide, 56; meat, 55; on a slab, 103; on a Barbecuing 55, Batter, bread. 111; cakes, 114; Fritter Bean soup 9; 126; 125; 9; Lima, 130; String Bear, Braised, 55; To skin Bear's oil Beaver See extract, 6, 62; Corned. See Corned Beef. Beets Beverages Birds, Small game, 79; Time-table for roasting, 78; To cook, Biscuit, 106; Dropped, 107; loaf Bittern "^9 Blow-flies ^6 Boiling, 58, 62; at high altitudes Bones, Marrow ^6 Brains, Braising Brandy H

Page 166 See this page in the book

4; Army, lOT; 110, 111; "Gritted," 112; Lungwort, 109; Self-rising, 108; Snow, 111; Sour-dough, 108; Stale, 114; To raise in a pot, 108; Unleavened, 109; Wheat BreadstuflFs foods 52, Brunswick stew Buckwheat Bullhead, To Butchering Butter, To Cabbage Buckwheat, 114; Grits, 114; Mixed, 114; Oatmeal, 114; Potato, 114; Rice fruit, 2; meats, etc., 6; vegetables Canvasback, Baked 9, Catfish, To Caul fat Cauliflower Celery seed Cereals, 119; Left-over Chests Chocolate 11, Chowder, Clam, 92; Fish 8T Citric acid Clam chowder Clams, Baked Cobbler, Fruit Codfish balls, 97; hash, 97; Stewed 10, Coffee pot 22, 27 Cold weather rations 3, 11, 49 Cook's measures Cooking, General principles of Coon, Baked Coot 110, 111; 114; dodgers, 110; Green, 127; meal, 5; mush, 118; Stewed canned Corned 95; hash Crayfish Croutons 115, Cups 22, Curry of game

Page 167 See this page in the book

Damper, Australian Deer brains Deer head, Baked Deer, To butcher, 37; To hang, 36; To 3T; of Dock Dough, To mix without a pan Doughnuts Dressing, Salad Dried beef, 6; Creamed Duck, Baked, 78; To dress Ducks, Fish-eating DuflP, Plum Dumplings 67, 117 Dutch oven 24, Eel, Broiled, 89; Stewed, 89; To skin Eggs, 99; Boiled, 101; Desiccated, Poached, 101; Scrambled Elk, To butcher Enameled ware Fat, 12; Caul irons Fish, 82; Baked, 84; Baked in clay, 85; Boiled, 59, 86; 52, 83; 88; 6; chowder, 87, 88; Creamed, 88; Cured, 93, 97; 50, 51, 82; from muddy streams, 82; Left-over, 86, 88; Planked, 84; 84; roe, 89; Salt, 97; Skewered, 83; Smoked, 7, 96; 85; To 44; To dry, 47; To Flapjacks components, 12; Relative values of, 3; To pack Fowls, To 42, Fricasseeing 52, Fritter Fritters Friture 8, 51, 83, 116 Frog Frozen game and 9; 10; Jelly 137; Dried, Stewed, 136; Preserved 50, 61, 82 Frying fat 8, 51, 83, 116

Page 168 See this page in the book

23, 27 Game birds, Broiled, 75; Fricasseed, 75; Fried Game, Boiled, 58; Braised, 55; Broiled, 52; Cooking, 65; Curry of, 69; Fried, 50; Hanging, 65; pie, 69; pot pie, 67; 59, 60; To dress and keep, 36; To ship Giblets Goose, Roast, 77; To Grates 94; Braising, 55; Cream, 63; for 62; for roasts, 62; extract, 62; Pork, 94; Rabbit Greens Grilling on a rock Grits, Boiled, "Gritted" bread Groundhog Grouse, Broiled, 79; Roasted, 79; To dress Ham, 6; and 94; 95; 95; Fried, 95; omelet Hare Hash, Corned beef Heart, To cook Herrings, Smoked Jam Jambolaya Jelly from dried Jerked Johnny cake Kabobs Kidneys, Stewed Kindling 8, 51, Lemons Liver, 62; and bacon, 93; Fried, 66; Roasted Lobscouse Macaroni, 5; Baked, 118; Boiled, 117; with cheese. Marrow-bones, Boiled Match, To light in a wind Measures 49; 58; Braised, 55; 52; Canned, To cook, 96, 97; Cured, 93; Fried, 50; 53; 59; 60;

Page 169 See this page in the book

59; To cure, 45; To protect, 41; Tough 50, 55 Milk, Evaporated, 8; Powdered Milt, gg Moose, To butcher Moose muffle Mud-hen Mush, 118;......!.....!.* Mushrooms Muskrat Nut butter g^ Nuts If Oatmeal porridge, Oats, Rolled [] Oil, Olive.8, 88 Omelet, Fancy, 100; Ham, 100; Plain, 100; Rum.. 9; l^g Opossum [ Outfitter's data 91; 91; Saut6, 91; Seal-* loped, 91; Stewed Packing food Pails !21, 24, 27 Pancakes, Egg, 113; Snow Parboiling 59, Parsnips Pea soup Peas, Green, 130; Split H Percolator qq Pheasant Pie, Planking 84, Surgeon's Plover Plum duff Poke, Polenta Porcupine See Porridge Possum, Baked, 71, Pot pie Potato cakes 8; and onions hashed, 123;

Page 170 See this page in the book

Boiled, 122; Boiled in jackets, 122; Fried, 124; Fried, raw, 124; Lyonnaise, 124; Mashed, 123; Steamed, 60, 123; Stewed, 124; Sweet Prairie chicken Prunes, Stewed 142; Cottage, 142; 141; 141; Snow Quail Quoits, Fried Rabbit, Baked, 71; Fried, 70; Roasted, 71; Stewed, 71; To Raccoon Ragouts Rail Ration lists 11, 23, 27, 55 Rice, 5; Boiled, 119; Curried, 120; Fried, 120; muffins Risotto 53, 62; in 55, 84 Roe Rolls, Breakfast Roux Saccharin Sardines, Fried Salad dressing, 128; Scalded Salads Salmon, Canned, 98; Creamed, 98; on 98; Scalloped 11, 97; Salt pork and hardtack, 95; 94; 94; 94; fritters Barbecue, 55; Brandy, 143; 86; 80; Cranberry, 80; Curry, 80; 143; Giblet, 76; India, 87; Mustard, 63; 143; Tomato, 117; Sausage, Fried, 52; Pork, 95; Venison Saut6ing Scent glands 65, 70, 73 49, 133 Shellfish Skilligalee Slumgullion Smudges ^,, ^ ^ ^ »

Page 171 See this page in the book

Snipe Snits uiid Knepp Snow bread, 111; pancakes, Soda, 5; for Sorrel Bean, 133; Condensed, 7, 133; 131; Pea, 133; 132; Squirrel, 132; stock, 132; Tomato, 132; Venison Spinach Spleen, Broiled Sprats, Smoked Squirrel, Barbecued, 69; 69; 69; 68, 69; To skin Steak, 52, 53 Steaming GO, 85 Stew, Brunswick, 68; with canned meat Stewing Stock pot Stoves Stuffing 10, 12 Surgeon's "Surprise," The Sweet potatoes. Boiled, 125; Fried Syrup Tea 11, Time-tables xi, 78, 130 Tinware Toast, French, 114; Milk Tomato soup Tomatoes, Canned, Tongue, Trout, To Turkey, Boiled, 77; Roast, 54, 76; Stuffing for, 76; To Turnips Turtle Vegetables, Boiled, 121; Canned, 9, 121; Cleaning, 121, 122; Dehydrated, 9, 121; Storing 55; 58; Braised, 53; 52; 121; 50; Hanging, 65; Jerked, 6; 53; sausage, 67; 60; 59; To cure

Page 172 See this page in the book

Warbles Water in food Waterfowl, To dress ' Weights and measures Woc^chuck Woodcock

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Outing How To Books Have been carefully selected from the out-door books of the Outing Publishing Company. No title is added list its readers have demonstrated its exceptional merit as a practical manual. Consequently books offer complete and reliable courses of instruction in outdoor life.

They summarize the experience of experts, and are especially helpful in the selection and purchase of equipment and supplies.

Wherever possible they have been made pocket size for easy transportation.

Every copy is printed on high grade bookpaper, artistically illustrated and bound attractively. serve equally well in the open, in the library and as gifts. iOUTING • PUBLISHING COMPANY^ 315 FIFTH AVtNL'E j• NEW YORK CITY

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OUTING HOW TO BOOK No.

THE BOOK OF Camping fe? Woodcraft By HORACE KEPHART Itfits the pocket—a7i encyclopedia in 4)i by 7 inches. Copiously illustrated jjI pages.

decorative^ %i.So postpaid.

<</-pHE BOOK OF CAMPING AND WOODJ_ CRAFT, " by Horace Kephart, is authoritative in every detail. No more valuable book on life in the woods has been produced. It has an added charm for the old timer at tramping and camping— so much knowledge is here confined in so a space; for the individual starting out on his first "open road" pilgrimage it is a veritable gold mine; for the man "just going out for a few days"

it fills the same need.

And back of all this is the fact that the book reads like a novel, so charmingly is it written. LIST OF CONTENTS.

Outfitting.— The Sportsman'*s Clothing.—Personal Kits. — Tents and Tools. — Utensils and Food. — A Check List. — Packiftg tip.— The Camp.— The CampFire.—Markmanship in the Woods. — Dressing and Keepijig Game and Fish. — Camp Cookefy.-Pests of the Woods.-Forest Travel.—Keeping a Course.—Blazes. —Survey Li?ies.—Natural Signs of Direction —Getting Lost.—Bivouacs —Ernergency Foods.—Livifig ofi^ the Country.-Edible Plants of the Wilderness. — Axemanship. — Qualities of Wood and Bark.- Trophies, Buckskin and Rawhide.— Tanning Pelts. — Other Animal Prodticts. — Accidents: Their Backwoods Treatment. THEJOOK CAMPJNG.WODDCRAIT

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OUTING HOW TO BOOK N o.

Boat Sailing (Fair ^A^cather and Foul) By CAPTAIN A.

J. KENEALY Pocket size 4\x8 inches. Illustrated. Cloth, decorative.

%i.oo postpaid.

THIS is the ninth edition of a capital book.

The large range of subjects treated, the concise and thorough manner in which every topic is handled, at once pronounce the author an enviable authority in his line.

Includes advice afid directions on practically every thin_o- connected with small boats and sailing.

Some of the chapter titles are: Choice of a Boat.—Sailing in a gale or squall. —Fitting out Over Hauling.— Theory and Practice of Sailing.— Compass and Charts.—Nautical Terms.—Splices., Knots and Bends. OUTING HOW TO B O O K No, J.

Wilderness Homes A Book of the Log Cabin By OLIVER KEMP Illustrated with half-tones from ^kotog-rafhs of log' cabins, attd numerous sketches by the author. Decorative wood veneer binding. sH x 8V2 inches. $ i.2^ f>osti>aid.

^HIS volume tells how the amateur can build a log cabin at a minimum of cxt pense. No detail is omitted. Numerous plans are given a,nd valuable specifications.

The chapters are as follows. Making Plafis.— The Fireplace.— The Axe and the Tree.—Builditig the Cabin.— The Roof and the Floor.— The Cabin and Its Environment. — Inside the Cabin. — What It will Cost.—Some Hunting Cabins. — A Few Plans — Wildwood, Crows Nesf^ A Club House, The Block House, Idlewild, The Jolly Pities, The Antlers.

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OUTING HOW TO BOOK No.

TRACKS and TRACKING, Tracks y Tracking By JOSEF BRUNNER Pocket size 3xy\ in. Completely illust7-ated. Cloth. %i.25 postpaid AFTER twenty years of patient study and practical experience, Mr. Brunner can, from his intimate knowledge, speak with authority on this subject. "Tracks and Tracking" shows how to follow intelligently even the most intricate animal or bird tracks. It teaches how to interpret tracks of wild game and decipher the many tell-tale signs of the chase that would otherwise pass unnoticed. It proves how it is possible to tell from the footprints the name, sex, speed, direction, whether and how wounded, and many other things about wild animals and birds. All material has been gathered first hand; the drawings and half-tones from photographs form an important part of the work, as the author has made faithful pictures of the tracks and signs of the game followed. The list is:

The White-Tailed or Virginia Deer. — The Fan-Tailed Deer — The Mule-Deer — The Wapiti or Elk.— The Moose.— The Mountaift Sheep.— The Antelope.— The Bear.— The Cougar.— The Lynx.— The Domestic Cat — The Wolf.— The Coyote — The Fox.— The Jack Rabit.— The Varying Hare — The Cottontail Rabbit.— The Squirrel.— The A4arten afid the Black-Footed Ferret.— The Otter.— The Mink.— The Ermine.— The Beaver — The Badger.— The Porcupine. — The Skunk. — Feathered Game.— Upland Birds.— Waterfowls.—Predatory Birds. This book is invaluable to the novice as well as the experienced hunter.

OUTING HOW TO BOOK No.

Fishing Kits ^ Equipment ly SApMUEL G. CAMP Pocket size—4^ xy\ inches. Illustrated.

% J.00 postpaid.

A complete guide to the angler buying a new outfit.

Every detail of fishing kit of the freshwater angler is described, from rod-tip to creel and clothing.

Special emphasis is laid on outfitting for fly fishing, but full instruction is is also given to the man who wants to catch pickerel, pike, muskellunge, laketrout, bass and fresh-water game fishes.

Prices are quoted for all articles recommended and the approved method of selecting and testing the various rods, lines. leaders, etc., is described.

3^ FISHING KITS « EQUIPMENT Jby SAMUEL C. CAMP