FOREST, LAKE, AND RIVER 



the cooking of fish — that is, indeed, another 

 story. 



In the first place let me suggest, an absence of 

 tin or iron ware in camp, — apart from the 

 expense, aluminum ware is the most desirable. 

 It is light and clean and is not affected by oxy- 

 gen or acids. For convenience in packing that 

 awkward utensil, the frying pan should be fitted 

 with a handle that is removable. 



No camp picture is complete without a wood 

 fire, which adds so much to the romance of the 

 situation, but for the practical purpose of dinner 

 getting, and the absence of tears from the eyes 

 of the chef, a quart of kerosene in a modern 

 wickless, blue flame stove, will be found to be a 

 marked improvement over the primitive methods 

 of camp cooking. In addition to ordinary cook- 

 ing, these stoves can be fitted with a broiler 

 which does its work well, thus obviating con- 

 tinual dependence upon what has not inaptly 

 been termed the curse of America, — the 

 frying pan. 



If fish are taken far from camp they are apt to 

 spoil in transit unless proper precautions are taken. 

 They should be cleaned, and packed in river weed, 

 plantain leaves, or grass, if the distance to camp is 

 considerable. A refrigerator basket has been 

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