PRESERVING HEAD-SKINS. 393 



A tin or two of Symington's pea flour and 

 a few pots of bovril (both of which must be 

 taken from England) will often be found very 

 useful. Two or three tablespoonfuls of pea 

 flour mixed into a paste with cold water, will 

 make most excellent soup if stirred into a pot 

 of boiling water to which a sufficient quantity 

 of bovril has first been added. When one 

 is cold and wet and tired, a plate of this 

 bovril pea soup, which can be made in a few 

 minutes, will often be found most grateful and 

 comforting. 



As it is often a considerable time before it is 

 possible to procure fresh meat, a light fishing 

 rod and a small selection of flies ought always 

 to be carried, as it will sometimes happen that 

 many a good meal of trout or grayling may be 

 caught before the game country is reached. 



The Preservation of Head-skins. 



Should a large animal, like a moose or a 

 caribou, be shot late in the afternoon in a 

 country and at a time of year when you know 

 that the temperature will fall below zero during 



