,,camping ,,out ,,camping ,,and ,,camp ,,cooking ,,by ,,frank ,a4 ,,bates 7,,matasiso7 ,,author ,,of 8,,game ,,birds ,,of ,,north ,,america10 8,,stories ,,of ,,lake1 ,,field ,,and ,,forest10 8,,how ,,to ,,make ,,old ,,orchards ,,profitable10 ,,etc4 ,new and ,revised ,edition ,,boston ,,the ,,ball ,,publishing ,,co4 #aiad ,copyright1 #aiji1 ,by ,the ,ball ,publishing ,co4 ,a portion of this first appeared in a different form in the columns of 8,the ,amateur ,sportsman ,sportsman's ,magazine10 and thanks are due the publisher of that magazine for permission to republish4 ,the chapter on cleaning fish was written specially for this volume by ,mr4 ,leslie ,f4 ,bosworth4 ,it needs no eulogy4 ,to my ,friend ,,frank ,w4 ,,brett1 ,m4,d41 ,,the ,,companion ,,of ,,many ,,camps1 ,,and ,,the ,,friend ,,of ,,many ,,days1 ,,this ,,little ,,book ,,is ,,affectionately ,,dedicated ,,by ,,the ,,author ,,introduction ,,to ,,second ,,edition ,in laying this new edition of 8,camping and ,camp-,cooking0 before the reading public1 it becomes my duty--the most pleasant that falls to the lot of a writer--to express my thanks for the kind reception of the little book4 ,that it has been a success is proven by the kind words of practical people4 ,hence1 but little change has been made in the body of the book2 but an appendix has been added on the care of the health1 the reason for which will be found therein expressed4 ,f4 ,a4 ,b4 ,,introduction ,vacation time brings to many the desire for out-door life1 as a refreshment for mind and body4 ,there seems to be a strain of wild blood in the most of us1 that impels us to leave the haunts of man1 occasionally1 and getting out into the wildwood1 to live close to nature for awhile4 ,the expense of summer hotels and camps deters many1 and the cost of hiring professional guides for those who wish to get rid of the formalities of such resorts and do not know how to care for themselves1 prevents others4 ,there are many who like to leave their work for a few weeks and go to the woods or lakeside4 ,they have neither the time nor the inclination to adopt the life of the professional trapper who lives by the chase and sleeps on the soft side of a slab4 ,they want rest2 they wish for pleasure2 they require three square meals a day1 and they want the food well cooked1 not too full of ashes1 and not too different from that to which they have been accustomed for the other forty-nine or fifty weeks of the year4 ,to this class1 the business man1 the clerk1 the mechanic1 to every one who wishes to camp out and does not know how to do it and still keep his self-respect1 this book is addressed4 ,it is the result of an experience of over twenty years1 during which the writer has spent many months in the woods1 and fitted out many other parties for their summer vacations4 ,over the camp fire1 while discussing methods with other campers1 or instructing the learner 8how to do it10 he has been asked many times to put his ideas into shape for publication4 ,here they are1 and it is his hope that everyone who takes this little book with him to camp1 may enjoy himself to the limit4 ,,frank ,a4 ,,bates4 ,,camping ,,chapter ,i ,,camp ,,outfits ,a camping outfit should be light and compact with all unnecessary articles eliminated and all needful ones included4 ,that reads a little funny1 but it is the gist of the whole question and the biggest question that was ever presented to a man4 ,that is1 you will think so when you are trying to get a #ajj-pound outfit over a swampy carry on a rainy day and while laying up over a spell of wet weather afterward4 ,in the first place1 you wonder why you brought so much truck1 and in the second place1 why you did not bring many other things4 ,so it seems needless to say that the composition of an outfit depends1 to some extent1 on the individual taste of the camper1 and more upon the character of the trip4 ,no sane man would carry the same amount of 8duffle0 on a walking trip that he would if he went with a team1 or if he was to be in a permanent camp during the whole of his trip4 ,hence1 ,i propose to classify them into two sorts--walking trips and permanent camps4 ,but before ,i set down the list of impedimenta ,i want to moralize a little4 ,i confess that ,i enjoy the comforts of life1 and as many of the luxuries as my purse or circumstances will allow2 and while ,i have enjoyed many tramps with nothing but what ,i could easily carry in my knapsack1 ,i enjoy one much better if ,i have more conveniences1 and very few vacationists care to 8rough it0 too much in the short time they have for their annual trips1 and there is no need to do so4 ,one of the finest woodsmen and grandest of men1 8,nessmuk10 has written a book which is a criterion for the man who can stand that kind of trip2 but what sort of a vacation do you suppose a city clerk would have if he patterned his trip after this model8 ,the question was not needed2 he simply would not try it2 for the average city clerk is not so big a fool as he appears to the average country dweller4 ,so let it go at that4 ,to get back on our trail again4 ,a party would not need the same outfit in ,july that he would require in ,october--and while there is no sense in sleeping cold at night because of a lack of blankets1 there is also no use for a sleeping-bag for a ,july camping trip1 and in this judgment of the actual necessities is where the average camper fails4 ,the majority of camping parties occur in the warm season when game birds and animals are protected by law1 and there is no need for a gun1 but most men will confess to a feeling of greater security when there is a firearm in camp4 ,a light revolver will serve all purposes to drive away marauding animals or to while away a dull hour at target practice1 and a little practice will render it thus available4 ,in the fall of the year the fishrod will be replaced by the shotgun and rifle1 but it is always well to have a line and a few hooks in the ditty bag4 ,a few fish will make an acceptable change in the diet1 even if a deer hangs at the tent door4 ,the following lists have been compiled from the experience of many years in fitting out parties for the woods and are intended to cover everything that is needed and with the idea that the man who reads them knows but little about the subject and wants to know all about it2 and as parties will vary in number of persons composing it1 ,i have individualized the items4 ,,outfit ,,for ,a ,,trip ,,of ,,ten ,,days ,,on ,,foot--,,summer ,,or ,,fall4 ,for the ,party4 ,light tent ,light axe ,camera ,camp kettle ,fry pan ,coffee can ,tight can for condensed milk ,clothes1 bedding1 etc41 for each man4 ,rubber poncho ,heavy blanket ,cloth bag for pillow ,some small cloth bags for provisions ,pack strap ,whetstone ,map ,rod1 reel and line #b dozen flies #b dozen hooks on gut ,suit of woolen clothes ,wool outing shirt #b suits of underwear ,soft hat #b pair extra socks ,shoes #b handkerchiefs #b towels ,mosquito net ,belt and knife ,pocket knife ,compass ,watch ,tin plate ,fork1 large and small spoon ,tin cup ,pipe and tobacco ,matches ,waterproof matchbox ,insect repeller ,cake of soap ,comb ,needle1 thread and buttons ,pencil and notebook ,money in small change #a_/b pint brandy and ,jamaica ginger #a ounce ,tinct4 ,rhubarb ,food for ,each ,man4 #e lbs4 hard bread #g lbs4 ham1 bacon or pork #b lbs4 dried fruit #b cans condensed milk #a_/b lb4 salt #b lbs4 sugar #a lb4 coffee #a_/d lb4 tea ,after ,september #ast add a sleeping bag1 gun and #ej cartridges1 and omit the fishing rod and reel1 but carry a line and a few hooks4 ,,outfit ,,for ,,ten ,,days ,,in ,,permanent ,,camp--,,summer ,,or ,,fall4 ,for the ,party4 ,to the previous list add3 ,broiler ,baker ,iron bean-pot ,stew pan ,camp stove if you wish ,bucket #d tin plates for service #d glass fruit jars for butter1 etc4 ,lantern ,candles ,laundry soap ,soap powder #ej ft4 #a_/d-;in4 rope and some twine ,kit of tools ,nails and screws ,boards for table ,canoe or boat ,for ,each ,man4 ,to the list of clothes1 etc41 add3 ,rubber boots ,table knife ,another tin plate1 cup and spoon ,food per ,man4 #b lbs4 crackers #e lbs4 flour #c lbs4 meal #a_/b lbs4 baking powder #d lbs4 ham1 bacon or pork #b cans corned beef #a lb4 dried fruit #c cans fruit #c cans condensed milk #a lb4 rice #a qt4 pea beans #a_/b pk4 potatoes #a qt4 onions #a_/b lb4 salt #a oz4 pepper #a lb4 butter #c lbs4 sugar #a lb4 coffee #a_/d lb4 tea ,in regard to the cooking apparatus much can be said4 ,there is a golden mean between bare necessity and absolute convenience1 that must be estimated by the character of the trip4 ,when walking1 with the lightest possible amount of 8duffle10 a tin plate may be used to cook everything that cannot be spitted or baked in the ashes4 ,for a camp kettle on a walking trip ,i use a common tin pail with riveted ears to hold the bail4 ,do not let the water boil out of it while on the fire4 ,throw it away when you get to the end of the trip4 ,in permanent camp this is replaced by a 8graniteware0 kettle1 which forms the vehicle for many a savory stew and chowder1 besides the more plebeian potato and onion4 ,i prefer this form of kettle1 even if it be a little cumbersome1 for if the water boils away1 as it sometimes will in spite of all precautions1 you will not be left with a bottomless dish4 ,the coffee can may also be a tin pail1 but in whatsoever form it may be1 see that it is so made that it can be hung over the fire4 ,eschew all patent contrivances for making coffee2 they are a delusion and a snare for the feet of the unwary1 and utterly unnecessary4 ,the tight can for condensed milk is a necessary thing when moving about2 to prevent waste a screw top is best4 ,the fry pan is an important part of the outfit1 but not the most important4 ,in it may be cooked the entire food for the party--meat1 fish1 bread and even the coffee4 ,but look out that it is of a convenient pattern for transportation4 ,get a ten-inch thin iron pan1 with a socket on one side for a temporary handle1 or have the handle entirely removed1 and fit it with a portable handle to screw to the side4 ,this detachable handle may be used to lift any dish from the fire4 ,but because you have a pet fry pan1 with automatic accessories1 do not become a slave to it4 ,use the broiler on all possible occasions4 ,the stomach of the camper will stand many severe strains1 but it will finally rebel if treated to too much grease4 ,use as little of this lubricant as possible1 and you will be surprised at the small quantity needed4 ,illustration3 ,fry pan ,the remainder of the kit1 with the exception of the baker1 needs no special comment2 and of that piece of apparatus1 ,i have long been in doubt whether it was a desirable article for the camping outfit4 ,personally1 ,i never use the baker1 as ,i prefer to bake my bread in the fry pan1 and my fish ,i roll in wet paper or leaves and bake in the ashes4 ,with a desire to advise those who disagree with me1 ,i wish to say that ,i was with a party who used an oven which accompanied a cooking outfit1 and it worked nicely4 ,in fact1 the whole apparatus was without reproach1 and was evidently the result of practical experience4 ,if ,i could afford it1 and had the room for its transportation1 ,i should use one just like it1 when ,i had a large party to provide for1 as it saved time and some trouble2 but it was no better than the more primitive method of the 8bean hole10 which will be discussed later4 ,a rubber blanket of some description is very necessary1 and ,i prefer the poncho with a slit in the middle to enable it to be put over the shoulders in case of rain as well as to lay beneath the blankets while sleeping1 to keep off the dampness of the earth4 ,if this pattern cannot be obtained have two eyeletted holes made in one edge of a rubber sheet1 far enough apart so that it may be looped around the neck4 ,the ordinary blanket may be of any character that is desired4 ,i use a light wool blanket together with a light cotton blanket1 both double and uncut1 for summer use1 and a regulation sleeping bag for cooler weather4 ,the latter may be made of oiled duck lined with the summer blankets1 or with one or more quilted puffs made of calico and cotton batting4 ,the cloth bag--size of a pillow case--is a very convenient article to be filled with leaves or fir spills2 this1 however1 is not indispensable1 for a good pillow may be extemporized of a pair of shoes with a person's outer clothing laid over them4 ,the small cloth bags will be found convenient in packing remnants of food1 sugar1 coffee1 etc41 which is so easily scattered by the ordinary paper packages becoming broken4 ,now a word in regard to clothes4 ,eschew caps1 helmets and straw hats1 and wear a soft felt hat1 the softer the better2 it will stand rain1 will not get broken1 will keep the sun out of the eyes and can be used for a multitude of purposes from acting as holder for a hot pan or kettle to stopping a hole in a stoven boat4 ,canvas clothes are a delusion2 they make a lot of noise in the brush and are uncomfortable when wet4 ,wear a suit of old woolen clothes with a light flannel shirt2 no vest is needed4 ,these garments are comfortable and warm1 even when damp1 and are easily dried4 ,look out for your feet2 wear good1 solid leather boots1 and change your socks every night1 washing out and drying each night the pair worn during the day4 ,this little attention to the comfort will prevent sore feet on a long tramp4 ,the remainder of the articles seem to explain themselves4 ,never wear new boots4 ,,food4 ,there now remains the question of food1 and it is the most difficult of all to handle1 since there is such a diversity of taste4 ,i have endeavored to apportion the ration to a healthy man's appetite and have considered that there will be more or less fish1 game1 berries1 etc41 gathered by the party4 ,if there is no one who can cook1 of course food must be procured already prepared4 ,but it seems very improbable that some of the party will not take sufficient interest in this most important requisite of camping to secure information from his feminine relatives or friends1 and practice sufficient to enable him to make a good cup of coffee1 a respectable flapjack and to fry a pan of fish4 ,with the materials set down in the list1 with what fish1 etc41 will be brought in1 an ordinary camp cook will1 in a permanent camp1 supply a different menu nearly every day in the week4 ,for instance1 a party of three would be provided with #ah pounds of meat for ten days2 this would include #c pounds ham1 #d pounds bacon1 #e pounds salt pork and #f pounds corned beef4 ,the pork would be used in baking beans and frying fish1 and the others for broiling and hashes1 while flapjacks1 johnny-cakes1 pan-cakes1 rice and fruit puddings could be concocted from the list4 ,,chapter ,,ii ,,camp ,,shelter ,one of the foremost considerations which confronts the camper is shelter2 for upon it depends1 to a large extent1 his health and comfort4 ,of course1 the character of this shelter depends upon many things3 individual preference1 location of the camp and facilities for transportation4 ,but the first consideration is a tight roof and protection from cold winds4 ,he is a poor woodsman1 indeed1 who in a forest cannot provide himself with protection from the weather4 ,but every man who wishes to camp is not a woodsman1 and is the man who is looking for advice4 ,woods frequenters sleep many nights with nothing but the blue canopy of heaven for a roof1 and men have camped for weeks with only a square of canvas for a 8dog tent40 ,but although ,i have tried both plans and thoroughly enjoyed myself1 ,i must confess that ,i hanker for a good wall or shanty tent when the winds blow cold or the rain falls wet1 and these things we must always expect4 ,,the ,,wall ,,tent4 ,illustration3 ,wall tent ,if camp is located where transportation by team or water is available1 when the temperature is above freezing1 carry a wall tent1 with a fly4 ,it admits of better ventilation than an ,a tent1 gives more head room for the sleeper and weighs but a trifle more4 ,by all means do not omit the fly4 ,without this1 in a driving rain1 the water will beat through in a fine spray and dampen everything inside4 ,moreover1 it is almost impossible to avoid hitting the canvas1 sometimes1 and the result is that whenever the wet cloth is touched from the inside it will start a leak unless the canvas is very thoroughly waterproofed4 ,in pitching a tent1 select a suitable site1 on top of a little knoll if possible1 with the ground as level as may be4 ,do not under any circumstances pitch it in a hollow or gully where the water will run in4 ,clear off the brush1 remove all bunches from the ground and carefully pitch the tent4 ,see that all is clear before raising and that the guys hang evenly and run smoothly4 ,next1 dig a trench about six inches deep all around the outside1 and about six inches from the canvas4 ,be sure not to neglect this precaution or you may awake in a puddle of water1 which is not conducive to a happy frame of mind4 ,also remember that dampness will contract the cloth and ropes2 so before you go to bed1 slacken the guys a little or1 if it rains in the night1 you may awake with a tent pin flapping about your ears1 the cloth torn or the tent blown down4 ,,shanty ,,tent4 ,illustration3 ,shanty tent ,if there are only one or two in the party1 and especially if weight is a consideration1 a 8shanty tent0 is desirable4 ,one which ,i have just completed is #f ft4 high in front and #b ft4 high in back1 #g ft4 long1 #f ft4 wide1 with fly4 ,no poles are needed if there are trees1 for the head rope which goes across the front at the top is stretched between two trees and the tent guyed from that4 ,the front of the tent may be lifted for an awning1 when not needed to close the tent1 by supporting the canvas on poles4 ,with this tent there is sufficient length for a tall man1 width enough for two to sleep comfortably and room enough to stow the 8duffle10 while there is sufficient head room at the rear to afford good ventilation for a small party4 ,i prefer this pattern of tent to all others for the reason that there is less lost space in ratio to the weight1 with more convenience1 than in any other style known to me4 ,,the ,,dog ,,tent4 ,illustration3 ,dog tent ,now1 so far as a substitute for a comfortable tent is concerned1 there is a wide range for choice4 ,when traveling rapidly on foot1 with as little impedimenta as possible1 a simple square canvas1 furnished with loops at two sides and large enough to shelter a man1 will amply suffice4 ,when the time arrives to make camp a pole is lashed across two trees or supported on crotched sticks1 the canvas is thrown across it and pinned down by the side loops and the camp is ready4 ,if you wish to shut up one end cut some evergreen boughs and stick them thickly in the ground at that end2 this will break the wind4 ,build your camp fire in front of the opened end and you will be comfortable4 ,,the ,,lean-,,to4 ,illustration3 ,a ,lean-to ,if you desire to travel lighter still1 or are caught in the woods without shelter1 a few minutes' work will suffice to build a 8lean-to40 ,to erect this structure find two trees about four to six feet apart1 or drive two poles into the ground4 ,lash another pole across them about five feet from the ground for a ridge pole4 ,cut five poles about eight feet long and lay across this1 with one end resting on the ground to form the roof4 ,cover these poles with bark1 laid shingle fashion1 or with a thick layer of evergreen boughs4 ,it is astonishing how heavy a rain a bough roof will shed if properly laid on4 ,now stick some poles at the two sides1 with the tops lashed to the side roof poles1 wattle in some brush and you have a camp that will keep you dry and with a good fire in front will be as warm as a log house1 for the heat of the fire is all reflected down by the slanting roof4 ,illustration3 ,another ,lean-to ,if you have no time for so elaborate a construction1 cut a pole1 rest one end in the crotch of a tree1 the other on the ground4 ,with this for a ridge pole lean up poles and brush on each side till you have room for your shelter4 ,if you have no axe to cut a pole1 find a leaning tree or a fallen log1 or even a boulder1 and pile brush against it1 having first thrown down a lot of boughs for a bed4 ,this sort of a structure is capable of infinite variation4 ,,the ,,log ,,hut4 ,sometimes in cold weather it becomes necessary to have some shelter more substantial than a tent or even a bark shanty1 especially when a prolonged stay is to be made at some central place4 ,a log hut will provide for this1 and when timber is plenty can be made with no other tools than a narrow axe4 ,do not be too extravagant in your idea of size4 ,a small building is more easily kept warm than a large one and a house #h #aj feet will shelter four men4 ,cut straight logs about #h inches in diameter4 ,nine logs #aa feet long for the back2 three logs #aa feet long1 and sixteen logs #d feet long for the front2 eighteen logs #i feet long for the ends4 ,clear a level place free from brush and lay two #aa-;foot and two #i-;foot logs on the ground in the form of a square1 with the ends of the logs notched to hold them in place1 with notches deep enough so that the next log when similarly fitted will lie snugly on top4 ,now proceed to pile the logs up like a cob-house1 notching each log at the corners and using the long logs for the back and two of the short logs for the front to provide for a door in the center1 where the ends of the logs should be held by a pole on each side4 ,when the short logs are used up put on the long ones4 ,the logs of the front and back should be laid with the butt and top alternated to keep them level1 but the ends of the camp should have the butts all laid toward the front to form the pitch of the roof and those with the greatest taper should be selected for the ends4 ,for the roof1 cut poles #ac feet long1 lay them lengthwise and notch them into the top logs of the ends4 ,then cover with birch or hemlock bark4 ,lay poles across to prevent the high winds from displacing it and throw on evergreen boughs to break the force of the rain4 ,if it be desired to have a pitch roof cut short logs to fill in the gable ends and hew down the pitch to the desired angle4 ,fill all crevices with moss1 grass or clay4 ,a door may be made of slabs split from a cedar tree and hung on leather or rawhide hinges4 ,for fittings build two bunks of poles across the narrow end and fill them with fir browse4 ,there will be room enough to stow personal belongings at the foot of the bunks and they will add to the warmth4 ,if a camp stove is used place it at the back opposite the door and run the pipe through the roof4 ,if no stove is used1 make a fireplace of rocks laid up in clay and have a hole in the roof for the smoke to go out4 ,if dry wood is used the smoke in the room is not offensive1 for a very little fire will warm the place as much as is desirable4 ,do not use cedar wood for the fire1 for the sparks will fly all over the place4 ,if desirable1 many elaborations of this building can be made4 ,if a chimney is desired build it of stones and clay and build the wall into it1 so as to leave the chimney half inside and half outside4 ,,chapter ,,iii ,,general ,,advice ,in preparing for camp1 one of the most important questions to be settled is the choice of companions4 ,nowhere will human nature be developed as in the camp1 where quarters are limited and when there is no opportunity to get out of the way and stamp down 8that ugly feeling0 that the best of us have at times4 ,if there is a single bristle on a man's back it will rise on an uncomfortable rainy day in camp4 ,if a man is a gentleman he keeps his coat on and it bothers no one but his own conscience2 but a surly grumbler1 a gourmand who must have just what he wants to eat1 irrespective of how much trouble it may make1 or a selfish1 lazy man1 will disturb the feelings of all the rest4 ,and a word of advice here4 ,constitute one man1 the best-posted and most equal-tempered man in the party1 as captain2 and when a man makes himself obnoxious and will not be reasoned with1 let the captain call assistance1 if necessary1 and either cool him off in the nearest lake or quietly escort him to the nearest point of embarkation and bid him a long farewell2 at all events1 remember next year that he is not eligible for membership4 ,make the party small 7four is enough1 three is better71 for many reasons4 ,there is less chance for argument1 crowding is avoided1 and transportation facilitated4 ,if the party is necessarily larger1 divide it up into squads1 so that the man in charge of the party may not have all his own fun spoiled in attending to the needs of others4 ,make one man paymaster and do not ask him to shoulder the whole expense of the trip1 but make an estimate of the cost and hand over your share in advance4 ,then when the trip is over1 cheerfully settle up1 and if you are not wholly satisfied1 do not put up a kick1 but swallow the dose and remember it the next time4 ,more than that1 always remember that life is too short to grumble or fight1 and if any campmate makes himself too obnoxious1 get rid of him1 or manage to get a letter calling you home on important business4 ,you go to camp to get needed rest and escape the fights of a busy life1 and no man has a right to interfere with another's pleasure2 always provided that the other party behaves like a man himself4 ,now let us suppose that you have procured your outfits1 selected your camp ground1 and have arrived at the place4 ,set to work quickly to select a site for the tent1 and get it ready for occupancy at once4 ,all hands take hold under the direction of your captain1 and the work will all be over in a short time4 ,pitch the tent and get your beds ready2 make a fireplace and get wood for a fire1 so the cook will be able to tend strictly to his cooking4 ,if ,joe or ,tom grabs his rod the moment it is taken from the conveyance1 unless he is so ordered by the captain1 just insert your fingers under his coat collar and politely kick a little sense into him4 ,when you get your first meals do not give way to the abnormal appetite always generated by fresh air and exercise1 but eat moderately until you get accustomed to the changed conditions1 and thus avoid a multitude of ills4 ,it is disgusting to a sensible man to see a campmate gorge himself and then wake everyone in the small hours of the night groaning with colic4 ,a sick man in camp is a nuisance at the best1 and if the sickness is caused by the sufferer's own fault he will hardly get much sympathy4 ,again1 if you have any liquor in camp1 put it in the hands of the most level-headed man in the party1 and use it only moderately4 ,i am not preaching a temperance lecture1 but the use of liquor should be in moderation1 if used at all4 ,when drinking1 hunting and fishing go together1 the hunting and fishing get poor attention4 ,the first night that you are in camp will probably be destitute of many of the conveniences1 for you seldom get well settled4 ,about all that is really necessary is to get the beds well established and a light supper prepared4 ,the next day1 get all the camp luxuries fixed up4 ,make some hooks on the trunks of the nearest trees to hang the odds and ends on4 ,these may be nails1 or they may be forked twigs pinned to the wood4 ,sort out the provisions and put them where they will keep sweet and dry4 ,do not lay the pork on the sugar bag1 nor the salt against anything else4 ,the beds are of prime necessity4 ,if you must economize on anything1 let it not be on the bedding4 ,if you are where you can get plenty of fir or spruce boughs1 you have the finest bed in the world4 ,cut a large supply and spread them over the sleeping place4 ,start with the larger pieces and lay a row along the head of the bunking place4 ,then work toward the foot1 lapping them like shingles till the bed is at least seven feet long4 ,next start again at the head and put on another layer1 forcing the butts down into the first layer4 ,continue this process1 using smaller branches with each layer1 finishing off with the fine tips on top4 ,make this bed as thick as you can1 for it will settle with use4 ,when you have nothing else to do1 put some more fir tips on the top4 ,lay the rubber blankets on this1 and make up each man's blanket separately1 so that he can easily crawl into it and cover up1 without disturbing the others4 ,if 8fir browse0 is scarce or absent1 make a pole bed4 ,cut four sticks with a crotch at one end4 ,they should be at least three inches in diameter4 ,force these into the ground so that the head and foot of the bed shall be about seven feet apart1 and so placed that poles of about the same size shall lie across the head and foot4 ,across the poles lay other smaller ones close together till the frame is wide enough to accommodate the party4 ,on this foundation lay the brush or dry leaves4 ,when nothing else is available1 and ,i am in a camp that is to be permanent1 ,i generally buy a bale of cheap hay1 if ,i can get it4 ,there is generally a farmer who can supply it1 or it can be obtained at the point of disembarkation and brought in with the luggage4 ,this may seem fussy1 but ,i am supposed to be writing for the benefit of people who are accustomed to soft beds1 and who come to camp to enjoy themselves4 ,if you wish to 8rough it10 spread your blanket for one night on the ground beneath the starry sky4 ,the next night you will have a bed made4 ,a convenient bed is made of a strip of canvas1 #f-a_/b feet square1 doubled and sewn together at the sides1 with the ends open4 ,when you put it up1 drive four crotched sticks into the ground at the four corners and stretch on poles placed on these crotches4 ,the next important adjunct is the camp fire4 ,it seems almost superfluous to tell a man how to build a fire1 but it is an old saying1 that 8,it takes a wise man or a fool to make a good fire40 ,i take it the reader classes himself as neither4 ,the cooking fire will be the most important4 ,if you have flat stones1 lay up a fireplace1 placing the stones close enough together so that the fire will play all around the kettle1 and with a space long enough to hang two pots4 ,it is a good idea to have a low place in front wide enough to set on the fry pan1 and high enough so that you may haul the live coals between them4 ,this will save you holding the pan in your hand all the time you are using it4 ,illustration3 ,matasiso ,stove ,if you are in a permanent camp where there are plenty of rocks1 build a pier of stones about three feet high1 leaving a hollow in the center for a fireplace1 which may have a bottom of turf4 ,this device will save a good many back aches4 ,make the fireplace at the back a little narrower than the fry pan1 and wider at the front4 ,on this you may boil your potatoes1 make your coffee1 and fry your fish at the same time4 ,the rocks will hold the heat1 and food may be kept warm while waiting1 if care is taken to have the stones on the top flat and level2 in fact1 ,i have often stewed fruit1 etc41 with the dish on the edge of the fireplace4 ,in temporary camp1 cut three logs1 about a foot in diameter2 lay one for a back log1 two for side logs1 build your fire on top with small stuff1 and when it falls in coals you have a convenient place to set your fry pan1 coffee can1 etc4 ,remember that a small fire is better than a large one4 ,with the latter you cook your face more than your food1 and there is more liability of spoiling the cooking4 ,hard wood is better than pine or spruce2 the coals are what you want1 and the longer they will remain hot the better for the cook4 ,by no means use hemlock or cedar1 as the sparks fly all over everything1 burning the towels and the cook1 soiling the food and setting fire to the surrounding dry leaves4 ,although ,i prefer 8frying pan bread10 ,i want an oven to bake beans1 fish1 etc41 and construct it as follows3 ,dig a hole in the ground1 preferably on the side of a knoll2 line it with rocks1 if possible2 build a fire of hard wood within it and keep it up for a half hour at least1 till the rocks or the surrounding earth is very hot2 rake out the coals and ashes1 leaving three to four inches of live coals and ash in the bottom4 ,put in whatever you have to bake1 cover with the ashes4 ,the length of this operation will depend upon so many conditions that it will be impossible to set a time1 but a little experience will soon settle the question4 ,the evening camp fire is a great comfort1 and is an altogether different proposition4 ,select a place in front of the tent1 and some ways from it1 and place a big log1 or pile up several smaller ones with stakes to hold them in place1 for a back log4 ,build the fire in front of it4 ,start the bottom with fine dry chips1 branches1 or shavings1 place larger dry branches on these and top off with good sized pieces4 ,after it is well alight1 it will consume damp or even green wood4 ,the back log will reflect the heat into the tent1 and will hold the fire for a long time4 ,supposing that you wake in the morning with a steady rain pouring down4 ,do not try to make a shift with 8cold grub40 ,that is the time you need a warm meal4 ,put your rubber blanket over your shoulders1 and go out4 ,if you are wise1 you will have prepared a store of dry soft wood1 which will be stored in the tent1 but if you have used it up or have neglected this precaution1 hunt up a pine log or a dead pine tree1 and chop off the outside2 you will find plenty of dry wood inside4 ,rake open the ashes in the camp fire1 where you will probably find plenty of live coals1 put on your dry chips1 cover with pine1 fir or spruce boughs1 blow up the fire and you will soon have heat enough to keep the tent dry1 and coals enough to cook by4 ,it will take a pretty hard rain to put out a good fire if once under headway4 ,if there are any mosquitoes1 as when are there not1 fasten the netting over the opening of the tent4 ,hard wood splinters will do the trick4 ,keep this netting in place as much as possible4 ,it is much easier to keep these pests out1 than to get them out afterwards4 ,if these insects are too troublesome use the ,insect ,repellent freely4 ,there are numerous preparations which can be purchased ready made4 ,the most of them answer the purpose very well4 ,but if you wish to make it yourself1 the following recipe1 furnished me by ,dr4 ,l4 ,o4 ,howard1 the ,u4 ,s4 ,entomologist1 is easily mixed and very good4 ,,insect ,,repellent #b oz4 ,oil of ,citronella #b oz4 ,camphor #a oz4 ,oil of ,cedar ,the recipe furnished by 8,nessmuk10 one of the best old sportsmen that the country ever knew1 is made as follows3 ,,punkey ,,dope4 ,pine ,tar #c oz4 ,castor ,oil #b oz4 ,oil ,pennyroyal #a oz4 ,simmer the tar and castor oil together2 when well amalgamated add the oil of pennyroyal1 and set to cool4 ,it is well not to have the mixture too warm when the pennyroyal is added1 because it may evaporate1 and it is the real life of the mixture4 ,bottle and cork it tight4 ,use copiously and you will have no trouble with the pests of the woods4 ,it is equally efficacious for black flies1 mosquitoes or horse flies1 and will do no injury to the skin4 ,please wash your hands1 however1 before you mix the bread4 ,,chapter ,,iv ,,cleaning ,,fish ,the remarks that follow are intended for the novice in the ,waltonian pursuit1 rather than for the experienced angler or camper1 the latter probably knowing from experience how to care for and dress his catch to his own satisfaction1 and probably in a better manner than the writer2 but for the benefit of the uninitiated ,i will attempt to describe what ,i consider1 after several years' experience in the sport of ,uncle ,izaak and the care of the results1 the best methods of procedure4 ,one of the most important points to be considered is1 ,what means shall we employ to insure our fish being in good condition on our arrival at camp or at the point where the catch is to be cleaned4 ,illustration3 ,fish-bag ,the angler who fishes the stream can1 of course1 only put his fish in the creel1 but if the sun is bright1 a layer of damp moss will prevent the fish from drying1 which is of the utmost importance4 ,but to the boat fisher the ensuing remarks are of salient value4 ,it has been my experience that if the boat used has not a fish-well built in it1 it is best to use an open-mouthed knit fish bag1 made of extra heavy cotton cord with an inch mesh1 which can be hung over the shady side of the boat1 thereby keeping the fish in their native element1 and generally alive for a long time1 away from the sun4 ,this is of the utmost importance1 as the sun has a very detrimental effect on the fish1 oftentimes softening them so that dressing them in a presentable or skillful manner is out of the question4 ,the result of this is generally more bones in the frying pan than fish4 ,illustration3 ,fish-knife ,we have now arrived at the point where the fish1 after having furnished sport for the angler1 are of no use until some of the party displays his skill with the knife1 and the speed and results exhibited by one who will take pains to render himself thoroughly conversant with the following instructions will be a revelation to the man who spends an hour in cleaning a dozen fish for his supper4 ,after landing1 the first question often asked is1 8,who has a knife80 and everybody pulls one out1 ranging from a penknife to an #h-;inch hunting knife1 neither of which1 in my mind1 is worth a last year's bird's nest1 for reasons which we have not here space to explain4 ,after trying all shapes1 kinds and sizes1 ,i for my own use prefer the shape shown in the cut4 ,this may be made out of a good pocket knife1 by breaking its back and fitting a hardwood strip in slot for blade and winding the entire handle with strong twine4 ,the advantage in the blade being at an angle is in its tendency to always cut deeper into the flesh1 instead of coming out of the cut1 thereby enabling the user to make long1 clean cuts down each side of the dorsal fin1 which can then be removed entirely1 leaving none of the annoying small bones to cause an inelegant flow of language on the part of the hungry sportsman and numerous cuts on thumb and forefinger4 ,after seeing that your knife has a keen edge1 pick out a firm-fleshed yellow perch from the bag1 grasp firmly in the left hand1 belly down1 the hand being closed firmly along the sides to prevent the sharp points of the gill covers entering the hand4 ,make a cut crosswise at the nape of the neck1 insert point of knife in cut and run entire length of fish1 each side of the dorsal fin1 which can then be removed entire by catching the lower end between the thumb and knife blade and pulling quickly upward toward the head4 ,then grasp the flap of skin at the nape between the thumb and the point of the knife and pull outward and downward1 tearing the skin from the side down nearly to the anal fin2 repeat this on the other side2 then grasp in the same manner the skin on the under side as near the vent as possible1 so that both sides may be removed at the same time1 and tear quickly down to the tail1 the anal fin nearly always coming off with the skin2 pull off the head and the entrails will come with it1 the whole operation requiring five cuts with the knife and eight motions of the hand1 and less time than it takes to tell it4 ,in dressing white perch1 first scale them thoroughly1 which operation consists in holding knife blade at an angle of about #ajj degrees to the skin of the fish2 press lightly and by a series of quick1 short1 scraping movements from the tail toward the head1 remove all the scales thoroughly4 ,the dorsal fin is best removed as in dressing yellow perch4 ,next1 with fish in left hand1 belly up1 make a downward cut from directly back of the pectoral fins to a point just back of the gills2 insert point of knife into this cut and run entire length of belly1 continuing down one side of anal fin1 make a cut on the opposite side and remove the fin entire2 turn the fish over1 sever the neck at the nape1 and the head and entrails will be removed as in previous case4 ,pickerel should be thoroughly scaled1 and afterwards cleanly scraped with the knife until the slime is entirely removed1 leaving the fish nice and white1 which takes away all the disagreeable muddy flavor so common in this fish4 ,fins should be removed as in previous cases4 ,of all fish that the novice may be called on to dress1 the ,hornpout1 bullhead1 or ,eastern cat-fish1 as it is variously called1 will probably give him the most trouble4 ,the best and quickest way is to remove fins by cutting down each side and tearing out2 cut the entire length of the belly to a point a little beyond the vent2 then sever the head from the body from the under side1 without cutting the skin2 grasp the body with the fingers of the left hand1 take the head in the right and a quick pull will take off head1 skin and entrails entire1 if a little care is taken in starting the operation4 ,of all fresh-water fish the trout is the easiest to dress1 no knife being needed4 ,remove the gills and entrails with the thumb and forefinger1 wash thoroughly1 and the fish is ready for the pan4 ,in closing1 a word to the camper4 ,never use fish that have lain in the sun or have begun to soften4 ,they are not only less palatable than freshly caught fish1 but at times positively dangerous to the health4 ,take all such fish1 chop them up and take them1 with the entrails and other refuse of the cleaned fish1 out to the fishing ground and throw them overboard4 ,if this is done daily at the same spot1 especially if near some sunken ledge1 you will be able to catch a dinner there at any time1 as the fish will congregate there in large numbers4 ,this is called ground-baiting4 ,,chapter ,v ,,what ,,to ,,do ,,if ,,lost ,,in ,,the ,,woods ,every man who goes camping in the woods1 at a distance of more than five miles from civilization1 and does what nearly every man does do1 i4 e41 8take a walk to see the country10 is liable to miss his way and if he is not lost1 the camp is4 ,i have talked about this with a few people who have been in that unenviable position and the answer to the question is difficult and varied4 8,you just can't tell what you would do40 ,you may theorize all you choose beforehand1 but when the time comes and your brain is bewildered1 you would take the most solemn oath that your compass is wrong4 ,it is a most horrible sensation to find that you do not know how to get out of the woods1 with perhaps miles of almost trackless forest before you2 the one safe place1 perhaps1 is only a short distance away1 but you do not know where that way is4 ,i have roamed the woods for thirty years1 sometimes being in camp from ,may #ast to ,december #ast4 ,i have hunted summer and winter in strange localities1 as naturalist1 sportsman and surveyor1 and while ,i do not know as much woodcraft as ,i wish ,i did1 ,i have had some experience in getting lost--and finding myself again2 in fact1 ,i have a faculty for getting lost4 ,when ,i am following a rare or unknown bird ,i endeavor to keep my eye on it1 irrespective of the direction in which it may take me1 sometimes across country and often in circles1 and when ,i get ready to resume my quiet path ,i know not where ,i am4 ,so ,i have adopted a positive maxim3 8,whatever you do1 do not get rattled and lose your head40 ,i often have had to caution a 8novo0 who looked to me for instruction in the woods1 to remember the above every minute1 and to add to it 8,always carry a compass and never think that it lies40 ,most people have heard of local attraction in the compass1 and they always think they have found it4 ,there is only about one per cent4 of the country that will show anything of the kind and even then it would not deflect the needle enough to carry the traveler far astray4 ,if it were deflected1 the needle would keep you from wandering in circles in which lies the greatest danger of being lost4 ,now supposing that you are camping on the shore of a lake in the woods1 and you want to look over the neighborhood4 ,your first duty is to look at a map of the locality1 if you have not already done so1 so that you may have a general idea of the characteristics of the surrounding country2 especially of the trend of the hills1 the locations of streams or roads or the direction of the coast or lake shore1 as compared with your camp4 ,if you cannot do this do not go4 ,when you find that you do not know where you are1 and you are positive that the sun is setting in the east or in some other impossible quarter1 endeavor to make up your mind as to where you are within a radius of five miles1 and think in which general direction lies some river1 road or other landmark1 and then set up a stick or blaze a tree in that direction4 ,if it is not too late in the day1 make up your mind in which direction you ought to go1 set your compass1 take a bearing on some prominent tree or other mark in that course1 and go to it4 ,if the woods are so thick that you cannot pick out a mark1 set up a peeled stick or blaze a tree once in a while so you can look back and see your trail4 ,when you have gone as far in any direction as you are certain of your course1 lay it out again1 always by compass1 and you will come out somewhere at a place that you will recognize as leading to some known point4 ,if it is late in the day1 do not wander around in the dark1 but pick out a comfortable place1 cut some boughs to lie upon and to build a lean-to2 gather fire-wood enough to last through the night or as long as you want it to1 and make yourself as comfortable as possible until morning4 ,if you are fortunate enough to have some lunch with you1 you will probably get a fair night's sleep4 ,you will not starve in one night1 and you can usually find something to eat1 even if it is not so nice4 ,in very few places would there be the slightest danger of molestation from any source4 ,next morning you may follow the instructions for getting out1 as shown in the preceding paragraphs4 ,methinks ,i hear someone say1 suppose you have no map1 compass1 matches1 etc4 ,i reason that you are a rational being and if you have not these things you will not be foolish enough to go out4 ,if you do not know how to provide yourself with the necessary comforts1 you have not read this book understandingly4 ,in the case of a hunting party in the deep woods1 it is the custom among the parties with which ,i have been associated1 to have a 8lost call40 ,we generally separate in the morning to hunt in different sections1 which are duly allotted beforehand1 so that each member knows just where the other men ought to be4 ,in case any one of them becomes so overcome with the ardor of the chase1 or in the following of wounded game1 that he does not know how to get back to camp1 he gives the call1 three shots of the rifle in succession4 ,if not replied to1 the lost one starts in the direction that he believes the camp to be situated1 repeating the signal occasionally4 ,usually he is heard before much time has elapsed and is answered4 ,if he does not show up by dark1 a search party is formed1 and he is trailed by the light of birch bark torches1 or the lanterns4 ,seldom is a man compelled to stay out all night4 ,,camp ,,cooking ,the following receipts for cooking are the result of many years' actual experience1 and have all been tried in actual camp-life4 ,they are all comparatively simple1 and may be prepared by aid of the utensils mentioned in these pages4 ,the materials may generally be easily obtained at the stores1 when fitting out1 or of the farmers in the neighborhood4 ,it is assumed that a certain judgment will be exercised in the selection of rations1 to govern the personal tastes of the various members of the party1 and the resources of the surrounding country4 ,one would not expect to have a variety of fresh vegetables in the ,maine ,woods2 nor would it be reasonable to neglect such opportunities when offered4 ,hence a selection is presented1 which may be presumed to fit all conditions4 8,we can live without ,love--what is passion but pining8 8,but where is the man who can live without dining80 8,as we journey through life1 let us ,,live by the way40 ,,chapter ,,vi ,,camp ,,cooking ,there is a favorite saying in camp1 that 8the ,lord sends grub1 but the devil sends cooks40 ,this expression is old and homely1 but it is apt1 and many times1 when it is the turn of the greenest man in camp to get dinner1 we find reason to consider it true4 ,we have seen an old woodsman toss together a few ingredients and turn out a meal that would cause our stomachs to cry1 8,encore1 encore10 and we have most of us experienced the sad results from guides who pretended to be finished cooks and had the whole party homesick before they had been in camp three days4 ,the best supplied camp cuisine in the world would not keep off the 8blue horrors0 when in the hands of such bunglers4 ,of course1 everyone must first learn the how to do it1 and equally of course some fail to ever learn4 ,the latter could not boil water without burning it4 ,i well remember my own first experience1 and ,i remember1 too1 the experiences with some of the boys that ,i have tried to teach to cook4 ,the genuine camper is1 certainly1 the man who1 taking but little food with him1 lives upon the spoils of his rod and gun4 ,this is1 in most cases1 impracticable to the ordinary camper4 ,in the first place1 it takes some experience to do it4 ,in the second place1 but few desire to do so1 and there is no reason why they should4 ,a party can live just as well in camp as they can at home1 if they wish to1 and can afford it4 ,and also a party can live on a dollar a week apiece1 if they choose2 and live well1 too4 ,,bread ,,and ,,cereals4 ,baked ,bread3--,put in the mixing dish 7,i use the stew pan71 #a quart of flour1 #d teaspoonfuls of baking powder1 and a teaspoonful of salt1 and mix together2 then work in a little butter with the hand or mixing spoon1 add cold water1 stirring all the time1 till you have a stiff dough without lumps4 ,turn it out on a plate1 wash the dish thoroughly1 grease the inside so the dough will not stick4 ,put the dough back in the dish1 cover it with a tin plate1 place it on the coals in the oven1 and cover with the hot coals and ashes that you have just raked out4 ,leave it for from one to two hours4 ,a little experience will be needed to know just how long to bake it1 for a rock oven1 with a heavy bed of coals1 will bake more quickly than a hole in the ground with pine embers4 7,n4 ,b4 ,i use double the quantity of baking powder in camp1 that ,i use at home1 because ,i have found it necessary to obtain the desired result4 ,why it is1 ,i do not know47 ,spider-cake3--,mix #a pint wheat flour1 #a teaspoonful salt and #b of baking powder4 ,add water to make a thick batter4 ,grease the fry pan1 and turn in the batter2 bake very slowly over the fire4 ,as soon as the crust forms on the bottom1 so that it can be moved without breaking1 loosen it in the pan with a thin knife1 and shake it occasionally to keep it from scorching4 ,when baked on one side1 turn it over and bake the other side4 7,this is not called spider-cake on account of the insects that might fall into it1 while in process of cooking1 but because in olden times the fry pan was called a spider47 ,flapjacks or ,batter-cakes3--,mix #a quart of flour1 #a teaspoonful of salt1 #d of baking powder1 and #d of sugar or a little molasses4 ,add water to make a thin batter4 ,if you have milk1 it may be used instead of the water1 to the benefit of the cakes4 ,a teaspoonful of condensed milk dissolved in the water is also good4 ,grease the fry pan and drop in enough batter to make a thin layer4 ,as soon as the cake browns on the under side1 slip a thin knife or cake-turner under it and turn it over4 ,when baked1 take it off onto a plate1 placed where it will keep warm3 grease the pan again and repeat the operation4 ,the best results will be obtained by keeping the inside of the pan smooth1 and using as little grease as possible4 ,this receipt may be varied in many ways4 ,a mixture of corn meal and flour in equal parts will give variety4 ,rice-cakes and ,oatmeal-cakes are simply the above mixture with the addition of #b cups of boiled rice or rolled oats or hominy mixed with one-half the above quantity of flour4 ,if eggs are obtainable1 one or two stirred into the batter just before cooking1 improves the cakes immensely4 ,if whortleberries or dangleberries or blueberries are in season1 stir in a cupful4 ,the boys will like them4 ,my experience has taught me that an extra quantity of berry flapjacks will be about the right size4 ,maple syrup1 molasses1 or sugar1 may be used with these4 ,boiled ,rice3--,wash clean #a pound of rice1 and put in #b quarts of boiling water with #b teaspoonfuls of salt4 ,boil one-half hour4 ,take off and drain1 cover the dish tightly and set aside to steam4 ,corn-meal ,mush3--,have a dish of boiling water1 salted to taste4 ,sift in the cornmeal slowly with the one hand1 while stirring briskly with the other1 until the porridge is thick enough4 ,this may seem very trivial1 but it takes patience to do it properly or it will be full of lumps of dry meal4 ,set it on one side the fire and steam slowly for #ae minutes4 ,if your patience is not sufficient for this process1 mix your meal in cold water to make a thick batter4 ,have your dish of water boiling1 and turn in the batter slowly1 so as not to stop the boiling4 ,when properly done1 and it is not so easy either1 this makes a good dish for the camper4 ,the remainder may be put one side until cold1 sliced in pieces about one-half an inch thick1 and fried in butter4 ,this is improved by dipping the slices in beaten egg1 before frying4 ,if the mush has not been properly made at first1 the slices will fall in pieces4 ,milk ,toast3--,if you have any stale bread in camp 7as when do you not1 if anybody goes near a bakeshop on the visit to town71 make it up for milk toast4 ,put on the stew pan1 with a cup of milk4 ,put in a pinch of salt1 a generous lump of butter1 and allow it to come to a boil4 ,in the meanwhile toast your bread to a nice brown1 and when of the right complexion1 drop it into the boiling milk4 ,cereals3--,of these various preparations1 their name is legion1 and nearly all of them have directions for cooking1 printed on the package4 ,i have tried a number of them1 and the receipts hold as good in camp as at home4 ,this is not1 however1 a guarantee that the rule will always hold good4 ,why it is ,i do not know1 but some things cannot be handled the same in camp as when prepared over the stove at home4 ,there are various makes of prepared flours in the market1 under as many various names4 ,as a rule they are very handy to the camper1 as they are put up in small packages1 by which the necessity of breaking out a large package is avoided1 and they also avert some mistakes of omission common to men doing work they are not accustomed to do4 ,fils-d'une-chienne3--,fry out the fat from some salt pork4 ,soak hard-tack in water till it is soft4 ,drop it in the hot fat and cook4 ,,soups4 ,beef ,stew3--,take #a pound of lean meat1 wash clean1 and put it in cold water over a slow fire4 ,cook until the meat falls in pieces when stirred2 this will take from #c to #d hours1 during which time there must be enough water to cover the meat4 ,now add about a quart of sliced potatoes1 a small onion1 sliced very thin1 and cook until the potatoes are soft4 ,season with salt and pepper to taste4 ,camp ,stew3--,prepare the beef by boiling as in the previous receipt1 except that a large onion is needed1 and it must be added at the same time the meat is put on4 ,when the meat is done1 add the potatoes as before1 and a can of tomatoes4 ,flavor with salt1 pepper and curry powder4 ,just before serving1 take some wheat flour and mix with water to make it about the consistency of cream2 beat it together thoroughly so there will be no lumps2 have the stew boiling1 and turn in the flour1 which will thicken the liquid4 ,this dish may be varied by the addition of any or all of the vegetables which may happen to be within reach4 ,carrots1 turnips1 cabbage1 cauliflower1 parsnips1 etc41 should be peeled and cut into dice of about a half-inch in diameter4 ,these vegetables should be cooked a little longer than the potatoes4 ,so far as the meat component goes1 almost any flesh is suitable4 ,the leftovers from the broiled steaks or chops2 chickens or fowls1 ducks1 grouse1 shore birds or any other meat from the roast or spit2 the greater the variety1 the better the stew4 ,if fresh meat is purchased1 get the neck1 shin1 bottom of the round1 or any of the inferior pieces in preference to the1 so-called1 choicer cuts4 ,although not so tender1 they have a far richer flavor4 ,it is needless to say that venison1 rabbits1 or squirrels are adapted to this dish4 ,a word of caution just here may not be out of place4 ,when making venison stew1 look out that the meat has been well bled and hung for forty-eight hours1 if possible4 ,otherwise you will think you have been taking a dose of ,epsom salts4 ,when preparing rabbits and squirrels1 skin and dress1 then soak the flesh in salt water over night4 ,this will remove the strong flavor1 which is obnoxious to many4 ,turtle ,soup3--,parboil the meat in water1 in which has been put a small handful of salt1 for about a half hour4 ,take out the meat and throw away the water4 ,put the meat in fresh cold water and stew slowly till it will pull into pieces2 add a sliced onion and four large sliced potatoes1 season with salt and poultry dressing 7sage1 savory1 thyme and pepper or other fragrant herbs will do as well71 and thicken the same as the ,camp stew4 ,this is for the common 8mud turtle10 and be it known that an unreasonable prejudice exists against this animal4 ,properly prepared1 it is a dish for the gourmet4 ,skunk ,stew3--,i was in doubt whether to insert this here1 on account of the prejudice that some people have against this animal4 ,properly prepared1 it is really a delicacy4 ,when you catch a skunk1 of course you kill him1 if you can1 before he explodes4 ,if the odor is strong1 hang the carcass over a smudge of hemlock twigs1 being careful not to scorch the fur4 ,skin and dress1 being careful not to break the musk-glands1 which must be carefully removed4 ,put in cold water over a slow fire1 and boil for an hour1 or as long as any fat will rise to the top4 ,skim off this fat and carefully preserve it in a bottle1 against the time when the baby has the croup1 or you yourself have a sprained muscle2 it is very penetrating4 ,throw away the water1 and boil the meat with a sliced onion in fresh water1 till the meat will slip off the bones4 ,add sliced potatoes and season with salt1 pepper1 and a very little sage or poultry dressing4 ,many a man has become a confirmed mephitiphagist after partaking of the above without knowing what he was eating until he had finished his meal4 ,lob-scouse3--,boil corned beef till the excess of salt is out of it4 ,drain off the water and fill up with fresh water2 put any vegetables that you happen to have1 except the potatoes1 and boil till the meat will come to pieces2 about half an hour before it is done1 add some sliced potatoes and hard bread4 ,this is not a dainty dish1 but it affords a variety when the stomach is cloyed with a hard-times diet4 ,start with cold water4 ,fish ,chowder3--,fry out two slices of pork in the bottom of the kettle1 and when well cooked1 turn in #b quarts of boiling water4 ,add #f large potatoes1 sliced thin1 and cook until they can be broken by the mixing spoon4 ,have about #c pounds of fish cut into convenient pieces1 which should now be put in and cooked till it will break in pieces4 ,then add #a quart of milk and season to taste with salt and pepper4 ,when it comes to the boiling point1 break in #ab crackers4 ,set it off the fire till the crackers are steamed soft and serve4 ,some think that the chowder is improved by the addition of a small onion1 sliced thin1 and added when the potatoes are put in4 ,fish ,chowder1 ,southern ,style3--,cover the bottom of the pot with slices of fat salt pork2 over that put a layer of sliced raw potatoes2 then a layer of chopped onions2 then a layer of fish1 cut into pieces1 leaving out all the bones possible2 on the fish put a layer of crackers1 first soaked in water or milk4 ,repeat the layers1 except the pork1 till a sufficient quantity is obtained4 ,each layer should be seasoned with salt and pepper4 ,put in enough cold water to moisten the whole mass well1 cover the kettle closely1 and cook slowly for an hour or more4 ,when it appears rather thick1 stir it gently and serve4 ,webster ,chowder3--,the famous ,daniel ,webster lived in the section where my ancestors passed their lives1 and his neighbors1 for miles around1 gleaned a portion of their sustenance from the contiguous waters4 ,many of them were professional fishermen and their wives were famous cooks in the direction of these products4 ,as ,webster's ,chowder was a noted receipt1 it being said that he furnished the following to his friends1 we need no excuse for its insertion here4 8,cod of #aj or #ab pounds well cleaned1 leaving on the skin1 cut into slices of #a-a_/b pounds each1 preserving the head whole2 #a-a_/b pounds clear1 fat salt pork cut in thin slices2 slice twelve potatoes4 ,take the largest pot you have1 try out the pork first1 take out the pieces of pork1 leaving in the dripping2 add to that three pints of water1 a layer of fish so as to cover the bottom of the pot1 next a layer of potatoes1 then two tablespoonfuls of salt1 one teaspoonful of pepper1 then the pork1 another layer of fish and the remainder of the potatoes2 fill the pot with water enough to cover the ingredients2 put it over a good fire1 let the chowder boil twenty-five minutes2 when this is done have a quart of boiling milk ready and ten hard crackers split and dipped in cold water2 add milk and crackers1 let the whole boil five minutes4 ,the chowder is then ready and will be first rate if you have followed the directions4 ,an onion is added if you like that flavor40 ,once or twice each summer1 it was the custom of the farmers to make up a party and go to some beach for a picnic4 ,a chowder was considered a necessary adjunct of the festivities1 and ,i still retain lively recollections of the quality of this toothsome dish4 ,perhaps it was flavored with the sauce of youth and hunger1 but it was good then and is now4 ,clam ,chowder3--,shuck out a peck of clams and add to the chowder instead of the fish4 ,for those who have never learned the art of shucking clams1 the shellfish may be put on the fire in a kettle1 with just enough water to cover them4 ,please use hot water1 turned over the clams1 so as to avoid trouble with the ,society for ,p4 ,o4 ,c4 ,t4 ,a4 ,when the clams open their shells1 take the kettle off the fire1 turn them out into a pan to cool1 saving the liquor to use in the chowder4 ,shell out the clams4 ,make the chowder as by the first receipt given1 using as much of the clam water as is necessary2 the children will take care of the remainder as a beverage4 ,do not put the clams into the chowder until it is nearly done1 or they will be tough4 ,bean ,soup3--,wash #b quarts of beans1 and either put them to soak over night or parboil them till the skins begin to peel off4 ,scrape clean one pound of salt pork and cut into thin slices4 ,boil the beans for an hour or longer if necessary1 then mash the beans into a pulp2 put in the pork and cook slowly for another hour4 ,stir occasionally so it will not burn4 ,season with salt and pepper to taste4 ,it is a fussy job to make this and not burn it1 and at the same time have it good2 but it is worth the while4 ,pea ,soup3--,take a ham bone1 from which the most of the meat has been sliced4 ,there is no objection if it has been once boiled4 ,put over the fire with cold water and cook until the bone will slip out of the meat4 ,then add split peas and cook till soft4 ,have some cubes of bread1 about one inch square1 prepared1 fried in lard or butter4 ,when the soup has thickened1 which it will do as soon as the peas are cooked soft1 put in the bread1 and serve immediately4 ,oyster ,stew3--,half a cup of oysters 7shucked1 if you please71 with a very little water2 simmer over the fire till the beards wrinkle4 ,turn in a pint of milk1 a piece of butter1 salt and pepper2 let it come to a boil1 stir in a little thickening1 and it is ready to eat4 ,don't burn your tongue4 ,,meats4 ,unless camping in a game country1 we seldom have any other meat than what may be brought into camp on the occasional visits to town4 ,but it has been thought advisable to treat the subject as if there were a market within easy access1 for the benefit of those who may be thus advantageously placed4 ,deer1 bear1 hares1 squirrels1 rabbits1 grouse1 quail and shore birds1 however1 will be at times available4 ,and as the acme of the camper's art is to live1 so far as possible1 off the country1 due attention will be paid to those dishes which can be prepared from those products4 ,no hard and fast rules can be made1 for individual preferences vary to such an extent that what would be luxury to the one1 would be starvation to another4 ,nevertheless1 it may be considered that all wild meats should be well done1 except in the case of an occasional chop from some member of the deer family4 ,with fowl1 however1 it is different4 ,all dark meated birds should be rare done2 all white meated birds well cooked4 ,i consider that criticism of a man's epicurean tastes is pure impudence1 if not insult4 ,it is none of my business if a man wants to make a salmi of his woodcock3 ,i simply deplore his taste or ignorance4 ,i shall commence with what has probably been brought in when the party arrived1 so the cook will not have to hunt far to know how to cook supper4 ,beef1 pork1 lamb1 ham1 bacon1 sausage1 etc4 ,broiled ,steaks3--,camp is a poor place for tough meat2 so when you buy1 get something so that you can1 at least1 stick a fork in the gravy when it is cooked4 ,have a good bed of hardwood coals1 if possible4 ,at any rate1 have no smoke4 ,put the broiler over the hot coals and get it hissing hot4 ,then put on the steak and hold it over the fire till one side is seared2 turn the other side to the fire and sear that1 after which it should be turned back and forth till cooked to suit the taste4 ,lay on a warm plate1 put on a liberal piece of butter1 a little salt and pepper1 and give thanks that you have been given a palate to appreciate good food4 ,this rule applies to lamb as well as beef2 to venison as well as to pork chops4 ,in cooking pork chops1 however1 my preference is1 to heat the fry pan very hot1 drop in the meat1 and cook till well done4 ,if there is no broiler1 this plan may be followed with any meat1 but a little butter must be used1 if there is not sufficient fat in the meat to prevent its sticking to the pan4 ,but by all means1 use as little grease as possible1 and have the pan hot1 to start with1 so as to quickly sear the surface and keep in the juices4 ,in cooking meats1 in the fry pan1 if there is any fat left1 especially that from pork and bacon1 turn it into a clean can 7,i use the empty condensed milk cans71 and save it to fry fish4 ,fried ,salt ,pork3--,slice clear1 fat pork2 slash the rind edge1 so it will not curl in the pan2 scrape off all bits of salt or other attachments2 put in a cold fry-pan and cook till well done4 ,do not get the pan too hot1 for it will burn the grease1 and spoil the flavor4 ,drain off grease and serve with hot potatoes4 ,good salt pork is smooth and dry4 ,damp1 clammy pork is unwholesome4 ,broiled ,salt ,pork3--,slice thin and toast on the broiler1 the same as steaks4 ,or hold the slices over the fire1 on the end of a green switch4 ,look out that the smoke from the drippings does not reach the meat4 ,fried ,bacon3--,slice thin and drop into a hot pan4 ,watch carefully that it does not cook too much1 or it will be hard and dry2 remove each piece as soon as it is done and drain dry4 ,some cooks always lay the cooked meat on paper to absorb the grease4 ,do not soak in water before cooking2 it renders it hard when done4 ,ham and ,eggs3--,fry the ham the same as pork4 ,when cooked1 break the eggs separately into a cup1 and drop into the hot fat4 ,the white of the egg will spread out and should be turned up against the yolk as soon as it gains sufficient consistency2 this prevents the outside of the albumen from becoming leathery4 ,the object of breaking the eggs into a cup before dropping into the pan1 is to avoid getting an ancient egg among the others4 ,fried ,sausages3--,cut the links apart1 prick each sausage with a sharp fork so they will not burst in cooking4 ,place in the cold fry pan1 and cook until well done4 ,it is not safe to eat any pork product unless it is well cooked4 ,boiled ,beef3--,put the meat into boiling water1 so that it will be covered and cook till tender2 about #ae minutes to the pound will generally be sufficient4 ,use a teaspoonful of salt for every #e pounds of meat1 added when it is nearly cooked4 ,this method will be proper for corned beef1 also1 but omit salt and use cold water4 ,if the beef is not corned1 just before it is done allow the liquor to boil away to about a pint1 season with pepper1 and thicken with flour2 this makes an excellent gravy4 ,if no gravy is desired1 the liquor should be set one side till cool1 the hardened fat removed and saved to fry with4 ,afterward1 if desired1 this liquor may be used for a foundation for a vegetable stew4 ,hash3--,take of boiled beef1 or the scraps left in slicing the boiled ham1 one part2 cold1 boiled potatoes1 two parts4 ,chop into small bits1 and warm up in the fry pan with a little pork fat4 ,if desired this may be varied in several ways4 ,have the fry pan hissing hot4 ,put in a little pork fat and drop in an onion1 sliced very fine4 ,stir rapidly1 so it will not burn4 ,have the hash prepared1 which roll into flat croquettes1 dip in sifted corn meal and fry brown in the fat1 from which the pieces of onion have been removed4 ,or1 have the pan half filled with clean1 sweet grease 7lard1 or beef drippings71 slightly salted4 ,break one or two eggs into the hash and mix thoroughly2 roll into croquettes or balls1 drop into the hot fat and fry brown4 ,the fat should be as hot as it can be without burning4 ,barbecued ,meat3--,ribs of mutton1 thin pieces of beef1 rabbits1 squirrels or almost any other flesh can be prepared in this manner4 ,lay your meat on the broiler over hot coals1 so as to singe the outside immediately4 ,after a few minutes1 move away from the intense heat a little and cook till done through1 basting frequently with the following dressing3 ,barbecue ,dressing3--,one pint of vinegar1 half a can of tomatoes1 two teaspoonfuls of red pepper 7chopped pepper-pods are better71 a teaspoonful of black pepper1 same of salt1 two tablespoonfuls of butter4 ,simmer together till it is completely amalgamated4 ,have a bit of clean cloth or sponge tied on the end of a stick1 and keep the meat well basted with the dressing as long as it is on the fire4 ,the preparation of this dish is a lot of work1 but it pays4 ,fried ,egg on ,hash3--,make your hash of meat and potato2 fry out the fat from a few slices of pork2 roll your hash1 wet with enough water to make it stick together1 into flat cakes large enough for a single service1 and fry brown4 ,lay in a dish where they will keep warm2 grease the fry-pan and drop in the eggs in couples1 and fry till the whites congeal2 roll the edges of the white over the yolk and slip off on to the hash cakes1 one couple to each cake4 ,when served1 which should be as soon as the egg is done1 break the yolk and let it run down over the cake4 ,,game4 ,this word1 like sweet ,charity1 covers a multitude of sins4 ,i might read you a homily on the sin of killing the creatures of the wood and field2 but ,i am not going to do it1 for several reasons4 ,first 'twould do no good1 for you would keep on killing4 ,second1 it is none of my business anyway4 ,my business now1 is to tell you how to cook so that you will come out of the woods well and hearty1 and without a bad case of dyspepsia4 ,with this digression1 ,i want to start in with a few words of advice4 ,in the first place1 always bleed your game as soon as killed4 ,the flesh of an animal that has not been bled is not fit to eat4 ,always let the animal heat get out of the body before you cook it4 ,the fact that it will not rest well on your stomach is proof positive that it is not healthful4 ,so unless you are on the verge of starvation1 heed these words4 ,fish is the only meat that is not subject to this rule4 ,fried ,squirrel3--,the most common four-legged game that the ordinary camper will get1 are squirrels and rabbits4 ,the latter1 however1 are not suitable for food till the late summer1 and in most sections are protected by law for a certain season of the year4 ,we1 however1 are not just now interested in the getting of them1 but the cooking4 ,skin and dress them carefully1 and parboil for half an hour in salt and water1 to take out the strong flavor4 ,drain off the water1 drop the meat in the pan1 with a bit of butter and a dash of curry powder1 and brown4 ,those who like the gamey flavor1 sometimes soak the squirrels in salt and water for an hour1 wipe dry1 and broil over the coals with a slice of pork fat laid over the meat to baste it so it will not be dry4 ,fried ,rabbit3--,dress four rabbits2 parboil in salt and water till the bones will slip out of the meat4 ,drain off the water and fry the meat in butter4 ,it is much better if the bones are all taken out before frying1 although not at all necessary4 ,woodchucks1 porcupines and skunks are not strictly game1 but they are fully as edible as other animals1 and1 if properly cooked1 very delicate4 ,they should be parboiled thoroughly1 and then roasted or stewed like any game4 ,roast ,woodcock or ,quail3--,dress and impale with a green stick 7black birch is the best for the spit71 and put a slice of fat pork on the end of the spit1 so the fat will drip down over the bird as it roasts4 ,have a large quantity of very hot coals2 thrust the stick into the ground in front of the fire1 in an inclined position1 so the bird will be over the heat4 ,turn frequently1 in order to cook on all sides and also to avoid burning4 ,the hotter the coals1 the better the bird1 for the intent is to sear over the outside as quickly as possible to avoid loss of the juices4 ,any small bird1 like snipe1 plover or other sandpipers may be cooked in the same manner4 ,rabbit ,curry3--,dress two rabbits and boil till the flesh will come off the bones4 ,take the bones out and put the meat in the kettle with a large cupful of the water in which it was boiled4 7,do not use too much of this liquor2 it will make the curry taste rank47 ,add two slices of bacon1 cut in strips2 season with curry powder1 salt and pepper4 ,if you have it1 put in a small glass of ,burgundy4 ,cook slowly for twenty minutes4 ,have dish lined with boiled rice2 take out the meat from the stew1 and lay it in the dish2 thicken the liquor left in the kettle with a little flour rubbed up in cold water2 turn over the meat in the dish4 ,serve4 ,roast ,grouse au naturel3--,take out the 8innards0 and fill the cavity with the following dressing4 ,roll crackers into crumbs and mix with a little salt1 pepper and sage2 turn a little hot water on to moisten the crackers4 ,put this in the bird1 cover with a thin slice of pork and sew the skin together tightly4 ,have a pail of water in which stir clay until it is of the consistency of thick porridge or whitewash4 ,now take the bird by the feet and dip into the water4 ,the clay will gather on and between the feathers4 ,repeat till the bird is a mass of clay4 ,lay this in the ashes1 being careful to dry over the outside of the clay1 before you get it into the fierce heat of the fire4 ,bake it till the clay is almost burned to a brick4 ,rake the bird out of the fire1 and rap the ball of clay with a stone or stick1 till it cracks open4 ,the feathers and skin will all come off with the clay1 leaving the meat as clean as possible4 ,this is the perfect way of cooking game4 ,any fowl or animal may be cooked in the same way4 ,if you try ducks1 woodchucks or hedgehogs chop an onion and add to the stuffing4 ,partridge ,fricassee3--,divide your birds into joints and roll them in flour2 put in the fry pan a generous lump of butter1 heat very hot and put in your pieces of bird4 ,cook for about ten minutes1 then add water to keep from burning and cook slowly till the meat is tender4 ,take up the meat and put in a dish2 turn in the pan enough water to make a gravy1 thicken it with a little flour rubbed up in cold milk2 salt it a little and pour it over the birds4 ,,fish4 ,there is such a difference in fish taken from different waters1 that any general rule for cooking may lead to distaste and disappointment by reason of the poor quality of the flesh4 ,fish taken from sluggish1 muddy waters are decidedly inferior to the same species taken from the cold1 clear streams and ponds4 ,soaking in salt and water before cooking will improve these inferior fish1 but all the preparation in the world will not make them taste like the fish caught in clear waters4 ,again1 if you have not a fish car or net1 or a well in the boat1 by which means they can be kept alive till they are ready for use1 always kill your catch at once1 and keep them out of the sun4 ,fish that have lain in the sun for a half hour are unfit for food4 ,reference to the article on ,fish ,cleaning1 by ,mr4 ,bosworth1 will give you needed instructions1 which it will be well to follow4 ,trusting that you have studied this1 ,i will say no more on the subject1 but proceed to the cooking4 ,fried ,perch3--,have the pan well supplied with hot fat4 ,if there is not a supply in camp1 fry the fat out of a half-pound of salt pork4 ,roll the fish1 previously skinned and well washed1 in corn meal or cracker crumbs4 ,if you wish to do it up in real fine shape1 roll them first in well beaten egg and then in crumbs4 ,drop in the fat and fry brown1 turning frequently1 so as to have them evenly cooked4 ,serve hot4 ,this rule holds good for all kinds of fish not over a half-pound in weight4 ,if larger1 either cut them in slices across the body1 or slice the meat of the sides from the backbone4 ,boiled ,fish3--,do not attempt to boil a fish under three pounds in weight4 ,have your water boiling4 ,put in a couple tablespoonfuls of salt1 and drop in your fish4 ,it is a good plan to wrap it in a clean white cloth1 so it will not fall in pieces4 ,cook until the fish will easily cleave away from the bones4 ,a three-pound fish will cook in half an hour or less1 and about five minutes for every extra pound may be considered about right4 ,but there is a difference in species4 ,too much cooking will spoil the flavor of some fish1 the salmon for instance1 or the lake trout4 ,serve with some sauce4 ,fish ,sauce3--,have a quart of water boiling in the stew pan or the fry pan4 ,put in two tablespoonfuls of butter1 one teaspoonful of salt4 ,mix in a cup three tablespoonfuls of flour rubbed up in a little cold water till the lumps are all broken1 and it is of the consistency of cream4 ,stir this into the boiling water slowly1 so it will not form lumps1 and the sauce will thicken4 ,milk in place of the water is preferable1 or half milk and half water4 ,if you want a sour sauce1 add a teaspoonful of vinegar1 but do not use milk1 it will curdle4 ,a glass of wine in place of the vinegar is an improvement1 especially when served with boiled trout4 ,baked ,fish3--,take a fish of not less than three pounds2 scrape and wash it well2 prepare stuffing composed of cracker or bread crumbs1 a little salt and pepper1 a small lump of butter1 seasoned with sage or poultry dressing1 mixed with a very little boiling water2 if you have eggs drop one in and mix thoroughly4 ,put the stuffing in the cavity whence the entrails were removed1 not too tightly1 and sew up the opening4 ,rake the hot coals out of the bake-hole1 put a thick layer of green grass 7if there should happen to be some mint in it all the better71 over the hot ashes1 lay the fish on this1 put on another layer of grass1 rake the hot coals over all1 and build a fire on top4 ,bake for an hour4 ,if you like the flavor put a small onion in the dressing4 ,a few slices of bacon1 laid over the fish before covering1 will improve the flavor4 ,small fish may be prepared for the table by baking between the layers of grass1 but it will not take so long to cook them4 ,in fact1 when on a long tramp1 in light marching order1 ,i prefer to cook them this way1 rather than to lug a fry pan4 ,skewered ,fish3--,sharpen a small straight stick and take off the bark4 ,thrust this through small fish and slices of bacon alternately1 and hold over the hot coals4 ,they will cook in a few minutes4 ,look out that they do not drop off the stick at the last stage of the game4 ,broiled ,fish3--,take off the heads and split down the back1 leaving the skin over the stomach intact4 ,lay on the broiler with strips of fat pork or bacon laid across1 and cook over hot coals4 ,mackerel and bluefish do not need the fat meat1 but they are by no means injured thereby4 ,planked ,fish3--,this is the quintessence of camp cookery1 and is so easy that it is a wonder that more people do not use the method4 ,have a hard wood plank1 large enough to hold the fish1 laid out flat4 ,and do not throw away the plank after using2 it improves with use4 ,split the fish down the back1 as for broiling4 ,tack it to the plank1 skin side down4 ,skewer on strips of bacon1 and stand up before a hot fire4 ,be sure to have a good sized piece of bacon on the head end1 so the dripping fat will baste the fish4 ,cook until you can easily thrust a sliver into the thickest part of the meat4 ,take off the plank1 and dress with salt1 pepper and butter1 and do not be afraid to put on enough butter4 ,lay on all you think the state of the supply will allow1 and then shut your eyes and put on another piece4 ,serve hot4 ,baked ,fish1 ,lumberman ,style3--,take a fresh caught fish and rub it in soft clay from the river bank1 against the scales and gills4 ,when the clay is set a little1 roll the whole fish in a blanket of clay1 till the body is completely covered4 ,dry in the heat of the fire for fifteen minutes2 bury in the hot coals and ashes till the clay is hard4 ,rake the brick out of the fire and crack it open with the hatchet4 ,the fish will split in two pieces2 the spine can be easily taken out2 the 8innards0 are shrunk to a little ball1 which can be flipped off1 and the scales are stuck on the clay4 ,dust on a little salt1 and you have a meal fit for--a hungry hunter4 ,fried ,oysters and ,bacon3--7,little ,pigs in ,blankets73--,cut fat bacon in very thin slices4 ,lay on each piece a large oyster1 dust on a little salt and pepper1 and fold the oyster inside the bacon1 securing it with a sliver or a wooden toothpick4 ,heat the fry pan very hot and drop in the 8pigs0 and cook about four minutes4 ,the bacon must be cut as thin as possible and the 8pigs0 cooked only enough to make the bacon palatable4 ,some never eat the bacon at all1 but are contented with the flavor it gives the oysters4 ,fried ,clams3--,shuck out the clams1 selecting the large ones4 ,roll them in cracker crumbs or in corn meal1 and fry them in deep fat4 ,fish ,balls3--,take the fish left over from the fry at dinner and pick out all the bones4 ,chop up the cold boiled potatoes1 in the proportion of one of fish to two of potato1 season with salt to taste2 break in an egg and mix thoroughly4 ,form into balls or flat croquettes1 and fry in deep fat4 ,baked ,clams3--,build an oven of rocks1 on bottom and sides1 top left open4 ,build a hot fire and keep it burning till there is a heap of hot coals and ashes1 and the rocks are heated through4 ,rake out all the bits of unburned wood which would burn and smoke the bake4 ,throw on a layer of rock-weed to cover the ashes2 lay the clams on this1 with a few ears of corn for a relish1 cover with more weed and throw an old piece of sail over the heap4 ,bake till the clams will slip in the shell4 ,uncover1 and serve with melted butter and vinegar4 ,,eggs4 ,when they can be procured1 eggs are the refuge for the hurried meal1 or for lunch2 but do not run away with the idea that any old way is right to cook them4 ,a plain boiled egg may be delicious or it may be a clammy mass4 ,of course individual taste will govern the length of time they are cooked4 ,a soft-boiled egg should be cooked #c minutes1 if dropped in boiling water4 ,if wanted for a cold lunch1 put them on in cold water and let them come to a boil1 then cook #bj minutes4 ,you will be surprised how mealy and palatable the yolk will be4 ,some people have the water boiling furiously1 then set off the fire1 drop in the eggs1 cover and let them set #f minutes4 ,fried ,eggs3--,grease the fry pan1 as if for cooking flapjacks4 ,have it hissing hot2 break the eggs into a cup1 one by one1 so as to be sure that they are fresh2 turn into the fry pan1 and when the white1 which has run out1 is congealed1 turn it in toward the center4 ,cook till it is of the desired consistency4 ,the egg may be turned over1 if it is desired that the yolk be hard4 ,eggs fried in too much fat will be leathery and indigestible1 but if a little care be used1 and the above directions followed1 they may be as easily digested as if soft-boiled4 ,if egg sandwiches are desired for lunch1 put one of the fried eggs between two slices of bread1 flavor with salt and pepper4 ,have the size of the sandwich to fit the single egg4 ,this is better than to make the double egg filling for the whole slice of bread4 ,scrambled ,eggs3--,break the eggs in a dish1 and beat the yolks and whites well together4 ,grease the bottom of the fry pan with butter1 drop in the eggs and stir till done4 ,look out that it does not stick on at the bottom4 ,season with salt and pepper1 after serving4 ,omelette3--,break four eggs into the mixing dish3 beat them well1 and season with salt and pepper2 rub a tablespoonful of flour in four times that quantity of milk1 till it is smooth2 pour into the eggs and beat all together4 ,have the fry pan well greased with butter1 pour in the mixture and let it cook till the bottom is well set1 and the top will not run2 slip a thin knife under one side and turn one-half over onto the other4 ,cook as much as desired1 turning occasionally1 so that it will be evenly cooked4 ,don't let it burn onto the pan2 if it shows signs of burning before it is sufficiently cooked1 drop a little piece of butter in the spot where the danger lies1 and hold off the fire for a moment4 ,ham ,omelette3--,mince some boiled ham1 season to taste with a little curry1 or other condiments1 and lay a large spoonful on the omelette before you turn the two halves together4 ,this fancy omelette may be varied in many ways4 ,minced beef1 lamb1 cheese1 or even fish like salt cod and smoked halibut1 gives the omelette a distinctive flavor4 ,omelette aux ,fine ,herbes3--,break eight eggs in the stew pan1 to which add a teaspoonful of chopped shallot or mild onion1 one of chopped parsley1 half a teaspoonful of salt1 a little pepper1 and two large tablespoonfuls of cream2 beat them well together4 ,put two ounces of butter in the fry pan1 set over the fire1 and as soon as the butter has melted1 so the egg will not stick1 pour in the mixture1 and stir quickly until it begins to set2 hold it a moment till a crust forms on the bottom2 turn one-half over the other1 and serve4 ,it must not be done too much4 ,fricasseed ,eggs3--,boil a half dozen eggs hard and slice them4 ,chop very fine a small onion1 a little parsley or celery-leaves1 and two or three mushrooms2 put a generous lump of butter in the fry pan1 season with salt and pepper2 when the butter is melted1 lay in the vegetables and heat thoroughly1 but do not brown2 add a gill of milk with a tablespoonful of flour rubbed in for thickening2 lay in the eggs1 let it come to a boil1 and serve4 ,,vegetables4 ,all vegetables should be carefully looked over and washed in cold water4 ,if to be boiled1 drop them in boiling water1 and if the water in the kettle gets low during the process1 fill up with boiling water1 never with cold4 ,keep the kettle covered1 if possible1 and drain off the water as soon as cooked4 ,some very strong flavored vegetables are improved by boiling in two waters4 ,that is1 when they are partly cooked1 drain off the water1 and fill up with fresh hot water4 ,the question is often asked1 how long shall we boil them8 ,i never found any hard and fast rule4 ,perhaps the following table will be of assistance1 but the time is variable4 ,small potatoes will cook five minutes quicker than large ones4 ,it is a safe rule to cook until you can easily stick a splinter in the fleshy parts4 ,potatoes1 boiled #bj to #cj minutes ,sweet potatoes1 boiled #de minutes ,shell beans1 boiled #fj to #ij minutes ,string beans1 boiled #fj minutes ,green peas1 boiled #bj to #dj minutes ,green corn1 boiled #aj to #ae minutes ,asparagus1 boiled #ae to #cj minutes ,cabbage1 dandelions1 spinach and other 8greens0 #fj to #ij minutes ,turnips1 parsnips and carrots #fj to #ij minutes ,onions #de to #fj minutes ,pay the farmer for what you take1 or you may find yourself1 as well as the vegetables1 in hot water4 ,boiled ,potatoes3--,wash thoroughly in cold water2 cut out all the decayed parts4 ,drop them in hot water and boil till you can easily stick a sliver into the largest4 ,drain off the water and set one side to steam4 ,select all potatoes for a boiling of about the same size1 so one will not be cooked before another1 as they are liable to burst their jackets and become water-soaked or lost4 ,if the potatoes are very old1 peel off the skins1 put a handful of salt in the water in which they are to be boiled2 have the water very hot and cook as quickly as possible4 ,mashed ,potatoes3--,after boiling1 peel and mash thoroughly with a stick or the bottom of a clean bottle4 ,stir in salt1 pepper1 butter and enough milk to make the consistency that of dough4 ,baked ,potatoes3--,cut off the ends1 bury in the hot ashes and leave there for an hour1 or until you can pinch them with the fingers4 ,boiled-fried ,potatoes3--,peel the skins from cold boiled potatoes and slice4 ,have the bottom of the fry pan covered with 8screeching hot0 fat4 ,drop in the slices and stir frequently to prevent burning4 ,when they are slightly brown they are ready to serve4 ,stewed ,potatoes3--,cut cold boiled potatoes into small pieces4 ,put in the stew pan with enough milk to cover them4 ,season with salt1 pepper and butter1 and stew gently1 stirring occasionally1 until the milk is nearly boiled away4 ,lyonnaise ,potatoes3--,one quart cold boiled potatoes cut small1 three tablespoons butter1 one of chopped onions and one of chopped parsley1 salt and pepper to taste4 ,season the potatoes with the salt and pepper1 fry the onions in the butter1 and when they are yellow1 add the potatoes2 stir with a fork1 being careful not to break them2 when hot add the parsley and cook two minutes longer4 ,serve at once4 ,potato ,salad3--,ten medium-sized cold boiled potatoes1 cut into small pieces2 one small onion1 chopped fine2 half a dozen hard boiled eggs2 chop the whites fine1 mash the yolks and add to them one teaspoon each of ground mustard and sugar1 one tablespoon of melted butter1 some salt and pepper4 ,rub all together well and put in the potatoes1 with about four tablespoonfuls of salad dressing4 7,this can be purchased in bottles1 and will save much trouble in making47 ,add about half a cup of vinegar4 ,if you can get some celery1 chop up about as much as there is of the potato1 and mix all together4 ,lettuce1 kale1 parsley or any green salad plant will do instead of the celery1 or the salad plant may be omitted altogether1 in which case1 be more sparing of the vinegar in the dressing4 ,boiled ,green ,corn3--,the flavor of the corn is better preserved if it is cooked in the husk4 ,pull off the outer husk1 turn down the inner leaves1 pull off the silk and turn back the inner husk and tie the ends4 ,put some salt in the water as soon as it comes to a boil and drop in the corn4 ,do not let it stay in longer than is necessary to make it soft4 ,if one does not wish to cook it this way1 follow the same plan after taking off the husk4 ,succotash--7so called73 ,cut the corn from the cob and shell the beans4 ,the proportion should be two-thirds corn and one-third beans4 ,put into the kettle with a generous piece of pork1 and boil till tender4 ,take out the pork1 drain off the water1 add a cup of milk and a piece of butter the size of an egg1 and stir over the fire till it boils up4 ,take off the fire and season to taste with salt and pepper4 ,this is not the real succotash of the south-eastern section of ,massachusetts1 where it was first transmitted from the ,indian to the first settlers4 ,nearly every one of the old colonial families has its receipt for this dish1 and few of them are alike in their detail4 ,they are all good enough4 ,suffice it to say that the body is composed of salt beef1 pork1 chicken1 veal1 and in many cases the remnants of the dinner1 whatever it may have been1 in the line of meat1 saved by the frugal housewife4 ,here is one method as given me by one of the old-time mothers of the ,cape4 ,cape ,cod ,succotash3--,boil a piece of salt beef for an hour till the salt has got soaked out of it4 ,drain off the water and fill up with fresh1 cold water4 ,put in some chicken1 a piece of pork about a quarter as big as the beef1 and boil till it all comes to pieces4 ,scrape off the corn from the cobs and put in with about half as many beans1 and cook till the beans are tender4 ,season to taste4 ,of course green shell beans are what is intended in the above4 ,boiled ,beets3--,wash the beets1 but do not break the skin1 for that will make them bleed1 and thus lose some of the sweetness4 ,put them in boiling water1 enough to cover them1 and leave till they are tender4 ,drain off the water and drop them in cold water1 when the skin may be easily rubbed off4 ,if there are any left from the meal1 slice them into a shallow dish and cover them with vinegar4 ,this is a splendid relish4 ,pork and ,greens3--,i am requested to mention the variety of plants which may be used for this homely dish4 ,no one needs to go hungry in the country1 for the fields are filled with edible plants4 ,their list would be legion1 but ,i will mention a few3 ,dandelion1 nettles1 milkweed1 spinach1 beet-tops1 turnip-tops1 mustard1 narrow dock1 cowslip 7marsh marigold71 kale1 poke1 brussels sprouts1 cabbage1 purslane1 shepherd's purse1 and a myriad others4 ,any of the above1 cleaned and boiled till tender with a generous piece of pork1 and served with boiled potatoes1 is not only satisfying1 but is an excellent corrective for the system4 ,of course1 it is understood that the young plants or shoots are the portions to be used4 ,you might as well try to get nourishment from a piece of wood1 if you try to use them after the hard fiber has formed in these plants4 ,stewed ,tomatoes3--,peel by pouring boiling water over them1 when the skin will easily come off4 ,cut up in the stew pan1 throwing out the hard and unripe parts4 ,stew gently until they come to pieces2 season with butter1 salt1 pepper and a little sugar if desired4 ,baked ,beans3--,this ,new ,england dish is almost a sine qua non in the ,eastern woods camp1 and is seen nowhere else in its perfection4 ,pick over a quart of beans1 discarding all poor ones4 ,parboil until the skin starts4 ,drain off the water and throw it far away from the camp1 for it does not smell particularly sweet4 ,put half the beans in the bean pot1 then a generous junk of fat salt pork1 then the rest of the beans1 so that the pork shall be bedded4 ,a little salt and some molasses1 the quantity depending on the taste1 will complete the list4 ,pour in enough hot water to cover the beans4 ,put on the cover of the pot1 and set in the hot ashes of the bean hole1 just before you go to bed4 ,rake the coals over it1 put a few sticks on top1 so the ashes will keep hot1 and go to bed4 ,in the morning rake out the bean pot1 and you will find them nicely baked1 and redolent of that aroma so dear to every ,yankee4 ,if you do not relish it1 so much the worse for you1 and so much the better for the rest of the party1 for there will be more for them4 ,macaroni3--,break the sticks of macaroni into convenient lengths2 put in the stew pan with hot salted water and cook till tender4 ,stew half a can of tomatoes till you can mash them up with the spoon and pick out the skin and the hard lumps2 put in a lump of butter1 a little salt and pepper1 and thicken with flour and water1 rubbed smooth4 ,pour this over the macaroni and serve4 ,,mushrooms4 ,at the earnest request of a friend1 but with fear and trembling at the possible results1 do ,i include this chapter in these notes4 ,there is no shadow of doubt that men have gone hungry in the midst of plenty1 from the lack of knowledge of the food that was all around them4 ,but the average camper1 with his meager knowledge of mycology1 generally feels that eating wild mushrooms is much like living over a powder magazine4 ,if a person of average intelligence will take the pains so to educate himself that he can surely identify the edible varieties1 and it needs no more than that1 there is no more danger than is present in eating the fish you catch from the lakes4 ,but if you are not positive that you can identify each specimen as you gather it1 let it go1 and confine yourself to those that you do know are harmless4 ,my experience in this direction has been so limited1 that ,i am obliged to copy1 in most cases1 from the experience of others4 ,there is no space here to go into descriptions of species1 but the literature on the subject is so easily obtainable1 that there seems no need to do so4 ,broiled ,russula3--,thoroughly clean the top or peel off the skin2 place the cap on a gridiron over a hot fire1 gills downward1 and heat through1 but do not scorch4 ,turn over and repeat the process2 lay on a hot plate1 gills upward and drop on a piece of butter with a little salt and pepper4 ,vegetable ,oyster--,a4 ostreatus3--,this species grows out of the sides of trees and stumps4 ,broil the young and tender specimens the same as in the last instance2 or they may be fried in butter1 or in batter1 or in fact any way that the real oyster is cooked4 ,as a stew it is delicious4 ,the ,elm ,mushroom1 a species of the last named family1 is cooked in the same manner1 but the flavor is decidedly that of fish4 ,shaggy-mane ,coprinus3--,put in a stew pan with a little milk1 add a piece of butter1 a little pepper and salt4 ,or1 put about two ounces of butter in the stew pan with a teaspoonful of salt and a little pepper1 with a slight pinch of powdered mace or nutmeg4 ,put in a pint of mushrooms and stew for a few minutes2 then add a little milk and stew for about twenty minutes1 or till they are tender4 ,thicken the gravy with a little flour rubbed up in milk4 ,stewed ,chanterelle3--,soak the mushrooms in milk over night2 chop up some boiled meat1 chicken1 veal or lamb preferred2 mix and stew till tender2 flavor with salt and pepper4 ,vegetable ,beefsteak3--,slice young specimens and broil over the coals1 the same as you would a nice cut off the rump4 ,do not spoil it with too much condiment4 ,fried ,clavaria3--,this delicious fungus is very common and so free from insect enemies1 that pounds of it may be gathered in almost any woods4 ,simply fried in the pan with butter or oil1 and properly seasoned1 it has furnished an addition to many a meager meal of the ones who understood its value4 ,puff ,balls3--,pick out the specimens with white meat 7they turn black as they grow older71 fry in butter and serve on toast4 ,they are as good as eggs4 ,after you have tried these and have become a confirmed mycophagist1 you will have obtained literature on the subject and know how to adapt the cooking to the characteristics of the species4 ,warning3--,be sure that you have young specimens1 clean and free from the ravages of insects4 ,,desserts4 ,rice ,pudding3--,boiled rice1 about a quart2 one can of condensed milk2 one-half cup of sugar or molasses2 ground nutmeg or mace to taste2 sufficient water to keep it from burning2 one or two eggs1 if you have them3 stir together and cook over a slow fire for fifteen minutes1 stirring occasionally to keep from burning4 ,good1 hot or cold4 ,corn-starch ,pudding3--,heat three pints of milk to boiling1 and watch it that it does not boil over2 have three tablespoonfuls of corn starch rubbed up in a little cold milk2 add two eggs and a little salt1 beat it together1 and when the milk is boiling stir the mixture into it4 ,it will immediately thicken up1 when it must be taken from the fire1 turned out into a dish1 and set one side to cool4 ,serve with sugar and milk4 ,tapioca ,pudding3--,buy the 8minute tapioca02 it saves time4 ,if you have only the other kind1 soak it in milk till it swells up soft4 ,stir into a quart of the jelly1 or the advertised allowance of the 8minute0 brand with enough milk to make the quantity1 two eggs1 a little salt1 spice to taste1 and set over the fire till it comes to a boil4 ,set off the fire1 and just before serving1 put in a dash of lemon juice or #a_/b teaspoonful of essence of lemon4 ,apple ,slump3--,fill the kettle half full of sliced and cored apples2 sprinkle on a little spice1 one cup of sugar or molasses2 cover over and cook for a few minutes4 ,prepare a crust the same as for bread or biscuits1 stirring #a_/b teaspoonful of salt and two of baking powder into a pint of flour1 and wetting with milk or water till it makes a stiff dough4 ,lay this dough over the top of the apples1 cover and steam till the crust rises and you can thrust a sliver into the crust without the dough sticking to it4 ,set off the fire and keep covered till needed4 ,serve with pudding sauce1 or with milk and sugar4 ,pudding ,sauce3--,one pint of water in the stew pan2 mix three tablespoonfuls of flour in a little cold water and rub it to a smooth paste3 when the water boils1 put in a small lump of butter1 a cup of sugar1 a little spice1 and when the sugar is dissolved stir in the flour paste4 ,if the water is boiling when the flour is put in1 it will thicken up into a jelly4 ,just before serving stir in a little lemon juice or extract4 ,if this flavor is put in too soon1 the savor will evaporate4 ,this sauce may be made of milk if you have it4 ,if condensed milk is used1 dilute it with water1 and do not use so much sugar4 ,plain ,flour ,pudding3--,mix a quart of flour1 and a tablespoonful of baking powder1 and a teaspoonful of salt in water enough to make a thick dough4 ,dip a cloth bag in hot water1 dust the inside with dry flour1 put in the dough1 and tie up1 leaving room for the pudding to swell4 ,place in boiling water enough to cover the bag1 and boil for two hours4 ,serve with syrup or pudding sauce4 ,plum ,pudding3--,one quart of flour1 three-fourths of a pound of raisins1 three-fourths of a pound of fat salt pork well washed and cut into small pieces1 two tablespoonfuls of sugar or a little molasses4 ,mix in just sufficient water to wet it well4 ,some think it is improved by the addition of a tablespoonful of baking powder stirred into the flour before mixing4 ,boil in a bag1 as in the case of the plain flour pudding4 ,the pudding will come out of the bag easier1 if it is plunged into cold water for an instant1 as soon as it is taken out of the kettle4 ,do not let it set in the bag4 ,all bag-puddings must be kept covered with water and kept boiling violently all the time they are on the fire4 ,also they must be mixed with as little water as possible4 ,otherwise they will either be soggy or will be a mush from absorption of the water in the pot4 ,fig ,pudding3--,cut #f figs in pieces1 cover with cold water and let it come to a boil over a slow fire2 put into a dish and add #b teaspoonfuls of sugar4 ,beat up an egg with a pinch of salt and a tablespoonful of sugar1 one of flour1 and stir it into a half pint of boiling milk4 ,as soon as it thickens1 pour the mixture over the figs in the dish4 ,i have forgotten where ,i saw this receipt1 but ,i am going to appropriate it and the author will please accept my thanks right here1 if he sees this1 for it is good4 ,,drinks4 ,coffee3--,the finest drink for the camper is good coffee1 but there is more coffee spoiled in making than would drown all the fraternity4 ,coffee boiled is coffee spoiled4 ,the simplest method is to put in the can one tablespoonful of finely ground coffee for each person to be served1 and one more for the pot4 ,when the water is boiling hard1 turn in a cupful for each person and one more for a possible extra4 ,cover tight and set where it will keep hot and not boil1 for fifteen minutes4 ,the grounds will settle of their own accord4 ,if wanted in a hurry1 let it set a few minutes and then stir with a clean stick4 ,this will saturate the grains more quickly1 but it is at a slight expense of aroma4 ,black ,coffee--7,caf noir73 ,have a percolator or large strainer2 put in one cupful of ground coffee to each quart of water4 ,have the water boiling and pour it slowly through the percolator4 ,the surface of the water should be just above the coffee in the strainer1 when the allowance is in the pot4 ,keep it hot1 but do not let it boil4 ,a good strainer is made of a piece of gauze sewn on to a ring of wire a little larger than the mouth of the pot4 ,keep the pot covered tightly4 ,gloria3--,make the same as caf noir4 ,sweeten well and pour a little fine brandy over the bowl of a spoon1 into each cup4 ,set fire to the spirit1 and when half consumed blow out the fire and drink4 ,a good quality of brandy must be used or it will not blaze4 ,tea3--,use a teaspoonful of tea to each cup4 ,have the water boiling1 and use fresh water4 ,put the tea in the pot and pour the water over it4 ,let it set for a few minutes1 in a warm place1 to 8draw40 ,and now1 in the hopes that these records of camp experiences may save some unlucky wight1 who spoils the dinner because he did not know how to cook1 from the 8cobbing0 that he richly deserves1 we will close with the line of the poet who had just had a square meal3 8--,but where is the man who can live without dining40 ,,appendix ,,sickness ,,in ,,camp ,this subject was not forgotten in the design of this little camp companion1 but the danger from the administration of drugs by incompetent hands is great1 and the author felt that a little knowledge is a dangerous thing1 and something that should be avoided4 ,however1 some of the readers have expressed opinions in the matter1 and requested its insertion4 ,in the preparation of a new edition of the book1 a good opportunity presented itself1 and a little advice is herewith offered4 ,the author still advises that a physician be consulted1 if it be possible1 not only on account of the danger of taking a wrong medicine or too much of a proper one1 but because few people are really competent to make a proper diagnosis4 ,in the list of supplies1 a harmless laxative and a convenient stimulant1 both familiar to every one1 were included4 ,in the majority of cases1 these1 with plenty of hot or cold water1 will suffice for a remedy until proper medical advice can be obtained4 ,it is considered only common sense that a convalescent or semi-invalid would come provided with remedies furnished by his medical adviser2 but it is the unexpected that confronts us1 and it is hoped that the same common sense may be used in such cases4 ,illness in camp is generally due to one of three causes3 injuries1 disturbances of the digestive functions1 or exposure4 ,in the first case1 accidents are generally due to carelessness1 and perhaps in the other cases the same fact may be true2 so1 perhaps1 the advice to observe proper precautions and ,,keep ,,well1 may be thoroughly applicable4 ,dislocations and broken bones are the province of the surgeon2 but if the reader thinks he will ever need the knowledge1 8,first ,aid to the ,injured0 is easily acquired before leaving for camp4 ,simple cuts sometimes become inflamed1 and should1 then1 be kept wet with cold water bandages4 ,if a disinfectant is needed1 ,seiler's ,antiseptic ,tablets are preferable to either ,carbolic ,acid or ,corrosive ,sublimate1 both of which are exceedingly dangerous4 ,burns and scalds should be bandaged and kept wet with cold water4 ,a poultice of scraped raw potato will relieve inflammation4 ,sprinkle flour over the surface of the wound4 ,especially remember that it is needful to keep the air from the inflamed surface1 therefore do not remove the bandages often4 ,for ,sunburn1 apply linseed oil and limewater 7,carron-oil74 ,bruises and sprains should be treated with hot water1 applied with a cloth as hot as can be borne4 ,i have used ,haynes' ,arabian ,balsam for many years and it has seldom failed4 ,it works more quickly than the hot water and is more convenient when on a tramp4 ,blistered feet are a nuisance and may generally be avoided by using proper foot-wear and ordinary attention to cleanliness4 ,if a blister come1 prick it1 wash with hot water and cover with a tallowed cloth4 ,rub the inside of the sock with dry soap4 ,for choking1 a sharp blow between the shoulders will usually dislodge the obstruction4 ,if a fishbone lodges1 which cannot be reached1 swallow a bit of dry bread4 ,a gargle of vinegar is said to soften a fishbone1 but ,i have never tried it4 ,stings and bites of insects are more troublesome than dangerous1 and the irritation will generally be alleviated by salt and water4 ,pennyroyal leaves will allay irritation and also keep away the pests4 ,ivy or dogwood poison will generally yield to any astringent wash like soda or ashes4 ,an infusion of the leaves and twigs of the ,spicebush1 when it can be obtained1 will cure the worst case4 ,for inflamed eyes1 use hot water bandages4 ,nosebleed can generally be stopped by dashing cold water on the back of the neck4 ,if serious1 plug the nostrils to form a clot2 but see that the blood does not run down the throat to cause suffocation4 ,if the case is obstinate1 put the feet in a pail of warm water and add hot water to it until it is unbearable4 ,among the digestive troubles1 disturbance of the bowels due to change of water and diet is the most common4 ,in the case of constipation1 a good dose of physic1 followed by plenty of fresh water1 will generally suffice4 ,for this purpose a dose of ,salts is as good as anything4 ,or mix a teaspoonful of ,cream of ,tartar with as much sugar1 put in a glass of water1 stir it well and drink4 ,if taken before breakfast or on an empty stomach1 relief will ensue in a short time4 ,if the bowels are loose1 a dose of ,rhubarb will generally suffice as well as for the contrary condition4 ,the principal point to be gained in any case of bowel disturbance is to clear the tract of any fermenting matter4 ,if a diarrha becomes troublesome1 make an infusion of blackberry vines and roots4 ,i have found the running variety best4 ,but be very careful not to check too quickly or a worse condition may be induced4 ,occasionally a case of ptomaine poisoning appears1 which may be caused by canned goods1 especially if you are not careful to empty the can at once4 ,clear the bowels thoroughly and feed on milk and eggs for a day4 ,if the patient does not recover at once1 consult a doctor4 ,headache is generally due to a disordered stomach1 but may be induced by a cold or by getting over-heated4 ,in the first case a dose of physic1 and a good night's sleep1 will effect a cure2 the ordinary treatment for a cold will fix the second2 and in the last case1 pack the head in ice or very cold water4 ,if the patient gets stupid and breathless1 take him into the shade1 strip the upper body1 douche the head with cold water and fan vigorously to induce respiration4 ,heartburn 7so called7 is a common result of too much fatty food1 and the handiest remedy is to pound up a little charcoal1 mix with water and drink4 ,another troublesome result of a disordered stomach is the eruption known as ,hives4 ,wash with saleratus and water1 and take ,cream of ,tartar as directed in a former paragraph4 ,do not put on any greasy salve4 ,exposure or carelessness in changing the clothing often results in what is commonly called a 8cold40 ,a few hot drinks and a night under warm blankets will usually bring relief2 but if it get troublesome1 drink plenty of hot water or tea1 wrap in blankets and sweat it out4 ,if the stomach revolts at the hot water1 make an infusion of the leaves and twigs of the snapwood 7,benzoin odoriferum7 or of checkerberry leaves 7,gaultheria procumbens74 ,when the disturbance is seated in the bowels1 it often results in a colic1 for which there is nothing better than black-pepper tea4 ,pour hot water over a teaspoonful of pepper to make a large cupful and drink as hot as possible4 ,the remedy is nearly as bad as the disease1 but not as fatal4 ,neuralgia may generally be eased by cloths wrung out in hot water and applied to the affected part4 ,if in a tooth that is decayed1 a hot raisin will often soothe the pain4 ,in earache apply a roasted onion as hot as can be borne4 ,i cannot recommend any of the popular headache remedies4 ,they should never be used except by a physician1 and even in that case are often dangerous4 ,i shall not explain this as it may be considered libel by the doctor4 ,if there is sore throat1 a cold water bandage will generally relieve it by the next morning4 ,for an aggravating cough an infusion of ,mullein leaves 7,verbascum7 drunk freely will afford relief4 ,nothing is really necessary except to allay irritation and hot water slowly sipped will often be sufficient4 ,a combination of exposure1 indigestion and fatigue1 that often comes to the camper1 sometimes results in an inflammation of the pleura1 indicated by an excruciating pain in the side4 ,this may be allayed by a mustard plaster4 ,watch that it does not blister2 for in camp that may prove very serious4 ,muscular cramps generally affect the legs1 and in this case1 get the feet warm1 rub the part affected briskly1 and straighten out the toes1 forcibly if necessary4 ,hot stones wrapped in cloth or even cloths wrung out in hot water will serve to warm the feet4 ,if a medicine case is considered necessary1 a box containing the following materials is suggested1 in addition to the remedies mentioned on page #ae4 ,cream-of-,tartar4 ,carron-oil 7,linseed oil and ,limewater74 ,a small vial of #a_/h grain ,morphine pills4 ,package of ,seiler's ,antiseptic ,tablets4 ,roll of bandages4 ,i cannot recommend ,carbolic ,acid nor ,corrosive ,sublimate as antiseptics4 ,the tablets are better and perfectly safe4 ,above all1 mix all remedies with common sense4 ,if you carry drugs1 be sure to know their action before you start from home4 ,the suggestion was made that ,i give instructions for the use of ,nature's ,remedies as found in the herbs and bushes1 which would be very apropos if it were not for the fact that it would require a special botanical knowledge1 instruction in which has no place here1 and more time would be required in preparation than can usually be spared in camp4 ,as well1 an amount of space which the publisher would probably hesitate to provide4 ,a few of them1 however1 are very useful and generally easily obtained4 ,if a person has the necessary botanical knowledge1 a remedy for any illness could1 ,i have no doubt1 be readily obtained near at hand in almost any camp2 and if the reader wishes to charge his mind with the subject1 the following list1 with the aid of a little previous study1 may be valuable4 ,ginger-bush2 spice-bush 7,benzoin odoriferum7 will break up a cold1 relieve the irritation of ivy or dogwood poison1 and incidentally cure the worst case of erysipelas4 ,steep the leaves and twigs in water and apply internally1 externally and eternally4 ,checkerberry2 boxberry2 teaberry 7,gaultheria procumbens7 will make a pleasant drink that will help break up a cold or cure indigestion4 ,it is a fact1 however1 that almost any aromatic herb1 7not poisonous71 will make a good tea1 the principal effect being due to the hot water4 ,climbing wax-work root 7,celastrus scandens7 seethed in lard1 will make a salve that will prove almost magical in case of burns either of fire or sun4 ,bayberry root 7,myrica cerifera7 or ,barberry bark 7,berberis vulgaris7 makes a good gargle for sore mouth or a wash for inflamed eyes4 ,do not be alarmed if you swallow a little of the infusion1 it will do you good4 ,blackberry root 7,rubus ,villosus7 is valuable for bowel complaints4 ,boneset or thoroughwort 7,eupatorium7 cures a cold2 but be careful not to use too freely4 ,dandelion root 7,taraxacum dens-leonis7 stimulates the appetite and aids digestion4 ,high-bush ,cranberry bark2 ,cramp-wood 7,viburnum opulus7 is used for cramps in the stomach and bowels4 ,mullein 7,verbascum thapsus7 allays an aggravating cough4 ,partridge-berry vines 7,mitchella repens7 relieves retention of the urine4 ,pennyroyal 7,hedeoma pulegioides7 is a remedy for the stomach-ache or wind in the bowels4 ,yarrow 7,achillea millefolium7 or ,prickly-ash berries 7,xanthoxylum7 is a remedy for ague4 ,of the common household materials1 pepper-tea is a convenient irritant for bowel trouble4 ,mustard poultice is too well known to need comment4 ,a roasted onion is a good poultice for a boil or abscess1 and a poultice of tobacco leaves1 generally common in any camp1 will serve to apply to boils1 stings1 poisonous bites1 etc4 ,use this latter carefully for it is a powerful poison1 and the external application may produce an unpleasant result4 ,the preparation of these remedies is usually by infusion1 which should be prepared from a handful of the leaves1 bark or roots1 placed in a dish and about a pint of boiling water turned over it1 allowed to stand in a warm place to simmer for a time and drank warm generally4 ,sweet ,fern 7,comptonia asplenifolia72 ,wild ,cherry 7,prunus ,virginiana7 bark or fruit2 ,hardhack or ,steeple-bush 7,spiraea tomentosa72 or ,mountain ,cranberry 7,arctostaphylos uva-ursi7 are all remedies for diarrha which may be used on occasion4 ,nearly any astringent is useful in this case1 but should be used only when the case refuses to yield to the action of a cathartic4 ,poplar bark 7,populus tremuloides72 ,spearmint 7,mentha viridis7 or almost any kind of mint which may be found in the nearest low land2 or ,button-bush 7,cephalanthus occidentalis7 will serve as a febrifuge in case of a severe cold from exposure4 ,gold-thread 7,coptis trifolia7 which is usually common in swamps3 or ,oak bark 7,quercus sp47 are valuable in checking the canker or sore mouth which often comes after a diet of salt meats4 ,witch ,hazel 7,hamamelis virginica7 is a common remedy for irritated skin and many other ills1 but ,i have never seen that it did much good other than to lubricate the surface4 ,sweet-flag root 7,acorus calamus7 relieves the pressure of wind in the stomach and bowels1 due generally to fermentation4 ,this is a disagreeable condition and ,i have known obstinate cases to be cured by nibbling a bit of the root occasionally4 ,labrador tea 7,ledum latifolium7 when the camper is far enough north to find it1 makes a pleasant drink and is preferable to coffee or 8store0 tea4 ,it is tonic and pectoral1 giving the habitual user a sensation of comfort and cleanliness of the system4 ,,index4 ,apple slump1 #ajf ,bacon1 fried1 #gf ,bags1 for holding food1 #bj sleeping1 #ai ,baker1 #ah ,batter-cakes1 #fa ,barbecue1 dressing1 #gi meat1 #gh ,beans boiled1 #ie baked1 #aja soup1 #gb ,bean-hole1 #aja ,bedding1 #ad ,beds1 #cf canvas1 #ch browse1 #cg pole1 #cg ,beef1 boiled1 #gg ,beets1 boiled1 #ii ,black flies1 #dc ,blankets1 #ai ,boots1 #bj ,broiler1 #ae ,bread1 baked1 #fj frying-pan1 #dj1 #fa ,cakes1 batter1 #fa oatmeal1 #fb rice1 #fb spider1 #fa ,camp beds1 #cg fire1 #ch making1 #cc-ce permanent1 #ab shelters1 #bb temporary night1 #ec ,canvas clothing1 #bj ,cat-fish1 cleaning1 #di ,cereals1 cooking1 #fd ,chowder1 clam1 #ga fish1 #fi ,southern style1 #fi ,daniel ,webster1 #gj ,chanterelle1 stewed1 #ajd ,chimney to log house1 #cb ,clams1 baked1 #ij chowder1 #ga fried1 #hi ,clavaria1 fried1 #ajd ,clothes1 #ad1 #bj ,coffee1 black1 #aji can1 #ag ,gloria1 #aaj to make1 #aji ,companions1 choice of1 #cc ,compass1 use of1 #eb local variation1 #eb ,cooking in camp1 #ei utensils1 #ae ,coprinus1 shaggy mane1 #ajd ,corn1 boiled green1 #ih meal mush1 #fc ,curry of rabbit1 #hb ,desserts1 #aje ,eggs1 boiled1 #ia fricasseed1 #ic fried1 #ia on hash1 #gi omelette1 #ib sandwiches1 #ia scrambled1 #ib ,fils-d'une-chienne1 #fe ,fire1 camp1 #ch-da cooking1 #ch on rainy day1 #da ,firearms1 #ac ,fireplace1 #ch-ci ,fish balls1 #ij bag1 #de baked1 #hf-hh boiled1 #he broiled1 #hg care of1 #de cleaning1 #dd cooking1 #hd fried1 #he knife1 #df planked1 #hh preparing1 #hd sauce1 #hf skewered1 #hg spoiled1 danger from1 #di ,flapjacks1 #fa ,food1 cooking1 #ei preparation1 #ba quantity needed1 #ae-af ,fricassee partridge1 #hc ,fried bacon1 #gf bread1 #fa clavaria1 #ajd eggs1 #gi-ia fish1 #he ham1 #gf meats1 #ah-ge mush1 #fc potatoes1 #if pork1 #ge rabbit1 #ha squirrel1 #hj sausages1 #gg ,frypan1 #ag ,game1 cooking1 #gi dressing for food1 #hj ,grouse roasted in clay1 #hb fricassee1 #hc ,ham and eggs1 #gf ,hashed1 meat1 #gh ,hats1 #bj ,health1 care of1 #bj1 #ce1 #ej ,hornpouts1 cleaning1 #di ,hut1 built of logs1 #bi ,insect repellent1 #dc ,kettle1 #af ,knife for cleaning fish1 #df ,lean-to camps1 #bg-bh ,liquor in camp1 #cf ,lob-scouse1 #fh ,lost in the woods1 #ea searching for1 #ed ,macaroni1 #ajb ,meat1 barbecued1 #gh cooking of1 #gc dark1 cooking1 #gd white1 cooking1 #gd ,mosquito netting1 #db repellent1 #db-dc ,mush1 #fc ,mushrooms1 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#ajc ,salad1 vegetable1 #ajj potato1 #ig ,sausages1 fried1 #gg ,shelters1 #bb ,size of party1 #cd ,skunk stew1 #fg preparing for cooking1 #fh ,sleeping bag1 #ai ,soups1 bean1 #gb pea1 #gb turtle1 #fg meat1 #fe ,spider-cake1 #fa ,squirrel1 #fg1 #gc1 #hj ,steaks1 broiling1 #gd vegetable1 #ajd ,stew1 beef1 #fe camp1 #fe oyster1 #gc rabbit1 #ff skunk1 #fg tomato1 #ajj venison1 #ff ,succotash1 #ih ,cape ,cod style1 #ii ,supplies1 list of1 #ae-ba ,tapioca pudding1 #ajf ,tea1 #aaj ,tent1 ,a1 #bc dog1 #bf effect of rain on1 #bc pitching1 #bd shanty1 #bd wall1 #bc ,toast1 milk1 #fd ,tomatoes1 stewed1 #ajj ,trench around tent1 #bd ,trout cleaning1 #di ,vegetables1 selection of1 #id time required to cook1 #ie ,walking trips1 #ab-ad ,woodcock1 roasted1 #ha ,wood1 choice of1 #dj ,,appendix ,ague1 #aba ,antiseptics1 #aac ,bites of insects1 #aad1 #aae ,blackberry1 #aaf1 #aba ,blistered feet1 #aad ,bruises1 #aad ,burns1 #aad1 #abj ,carron-oil1 #aad1 #aai ,charcoal1 #aag ,checkerberry1 #aag1 #abj ,choking1 #aad ,cold1 #aag1 #abj1 #aba ,constipation1 #aae ,cough1 #aah1 #aba ,cramps1 #aah1 #aba ,cream-of-,tartar1 #aae1 #aag1 #aai ,cuts1 #aac ,diarrha1 #aae1 #aaf1 #aba ,earache1 #aag ,eyes inflamed1 #aae1 #abj ,haynes' ,balsam1 #aad ,headache1 #aaf ,heartburn1 #aaf ,hives1 #aag ,infusions1 #abj1 #aba1 #abb ,ivy ,poison1 #aae1 #abj ,medicine-box1 #aai ,mullein1 #aah1 #aba ,neuralgia1 #aag ,nosebleed1 #aae ,pennyroyal1 #aae1 #aba ,pepper-tea1 #aag ,pleurisy1 #aah ,poultices1 #aac ,ptomaine ,poison1 #aaf ,rhubarb1 #aae ,saleratus1 #aag ,salts1 #aae ,salve1 #abj ,scalds1 #aad1 #abj ,sore mouth1 #abj ,sore throat1 #aah ,spicebush1 #aae1 #aag1 #abj ,sprains1 #aad ,stings1 #aad ,sunburn1 #aad ,sunstroke1 #aaf ,toothache1 #aag ,yarrow1 #aba ,transcriber's ,notes ,italicized text is surrounded by underscores3 italics4 ,small capitals are changed to all capitals4 ,new original cover art included with this e,book is granted to the public domain4 ,illustrations have been moved so they do not break up the paragraphs4 ,obvious typographical errors and punctuation errors have been corrected after careful comparison with other occurrences within the text and consultation of external sources4 ,except for those changes noted below1 all misspellings in the text1 and inconsistent or archaic usage1 have been retained4 ,the following corrections have been applied to the text 7before_/after73 7p4 #af7 #a lb rice #a lb4 rice 7p4 #ai7 444 enough apart so so that it 444 444 enough apart so that it 444 7p4 #ba7 444 respectable flap-jack and 444 444 respectable flapjack and 444 7p4 #ba7 444 while flap-jacks1 johnny-cakes 444 444 while flapjacks1 johnny-cakes 444 7p4 #hb7 444 the kettle1 with 444 444 the kettle with 444 7p4 #ic7 444 smoked halbut1 gives 444 444 smoked halibut1 gives 444 7p4 #ajj7 444 ,no one need to go 444 444 ,no one needs to go 444 7p4 #ajd7 ,stewed ,chantarelle ,stewed ,chanterelle 7p4 #aje7 444 to taste3 sufficient 444 444 to taste2 sufficient 444 7p4 #aai7 444 of #a-h grain 444 444 of #a_/h grain 444 7p4 #abj7 444 or dogwool poison 444 444 or dogwood poison 444 7p4 #abg7 8,punkey-dope0 8,punkey dope0 7p4 #abh7 ,sore-throat ,sore throat