CAMP LIFE. 295 
and white sugar, red and black pepper, fine and coarse 
salt, butter, sauces, preserved and fresh eggs, solidified 
milk, ales and ardents according to consumption, pota- 
toes, smoked beef, pickles, piccalillj, matches, the 
essence of coffee, bacon, ham, dried beans and peas, 
hominy, cigars, onions, bread, crackers, molasses, tobacco, 
desiccated meats and sonps. Many of these articles may 
be advantageously stowed in the barrels intended for 
packing fish, but the butter should be put up in air-tight 
jars in small quantities, and may in hot weather be 
buried under water in the sand. The oil tried out of the 
pork is usually used for frying ; but if you have sufiicient 
butter the latter is infinitely preferable. 
For cooking you will need an iron pot and boiling ket- 
tle, tin kettles fitting inside of one another, a frying-pan 
with a handle like the kettle, a coffee-pot, some knives 
and tin plates, cups, spoons, forks and deep dishes, and 
above all an oyster broiler. The latter has thin wires, 
and, liaving two surfaces, can be turned more readily 
than a gridiron. It should be used extensively : fish and 
game split open and broiled, well basted with butter, are 
undeniable, and will be found a ^^leasant change from the 
eternal fry. Large fish may be boiled and served up 
with a little of the liquor strengtliened with a teaspoon- 
ful of Worcestershire sauce. The greatest difficulty 
will be found with the bread ; the latter may be kept a 
couple of weeks, and when excessively dry, by steaming 
in the pot will be rendered eatable, but not good. Ship 
biscuit must be the main reliance for a long tramp. 
Before taking your departure, if you could obtain a few 
lessons in cooking from some elderly lady friend whose 
