COOKERY FOR SPORTSMEN. 801 



cuit ; next, a layer of fish ; then sprinkle this layer 

 with infinitesimal pieces of salt pork, but sparingly ; 

 then your layers of onions, potatoes, tomatoes, and 

 sea-biscuit, with j)i'oper seasonings of each layer; 

 pour water enough to cover the contents of the pot, 

 but no more ; cover the pot and place it on a slow 

 fire where it will simmer or boil slowly for an hour 

 and a half; a half hour before dishing the chowder, 

 pour upon it a bottle of Burgundy or claret. 



"In seasoning the dififerent layers of the chowder, 

 tomato catsup will answer where ripe tomatoes can- 

 not be had. Sauces are also introduced sometimes, 

 and in case the party has been used to highly-sea- 

 soned food, either Soyer, Harvey, or Worcestershire 

 sauces may be used sparingly. Many prefer to sea- 

 son with a greater variety of spices and condiments. 

 I often season with allspice; but camp chowder 

 should be simple, and composed of edibles easily 

 obtainable. Clam chowder is made in the same 

 manner." 



Fish-House Punch. 

 One-quarter of a pint of lemon juice, one-quarter 

 of a pound of white sugar, and two pints and a half 

 of water. One-quarter of a pint of peach brandy ; 

 the same of Jamaica rum, and a half pint of cognac ; 

 the three latter ingredients mixed separately. 



Pineapple Punch. 

 One slice of pineapple which has stood a day 

 covered with sugar, two bottles of port, one bottle 

 of champagne, and plenty of ice. 



