CAMP STOVES WITH THE 

 DOOR ON THE SIDE 



In some campgrounds it seems desirable to 

 adopt a type of camp stove such as is shown 

 in plate XI A, figure 5. The advantages 

 claimed for this stove are the following: 



(a) An economy of fuel because the firebox is very 

 small in proportion to the cooking area on the top 

 of the stove. The heat under a portion of the top 

 plate is produced by the flames which travel under 

 this plate to the flue, in which a damper is con- 

 structed. 



(b) A cooking ledge is provided on the front of the 

 stove to be used for warming purposes. 



(c) A "windbreak wall" may be constructed on the 

 windward side to protect the top from any abnormal 

 currents of air caused by prevailing winds, espe- 

 cially in the higher mountain country where a strong 

 wind generally prevails, especially in the late fall 

 and early spring. 



This stove, if well constructed and kept 

 sufficiently low by eliminating the ashpit under 

 the firebox, is an appropriate unit in the forest 

 surroundings. It is undoubtedly more expen- 

 sive to construct than the more simple type of 

 stove shown in figure 4. 



DUTCH OVENS 



The dutch oven is probably one of the simplest 

 and most effective method of cooking certain 

 foods. 



In areas of considerable fire hazard and 

 especially in the primitive areas, it is desirable 

 to construct a small pit, similar to a campEre 

 circle, surrounded by a row of stones which will 

 confine the fire within a specific area. 



The success with which a dutch oven may be 

 used for cooking depends very largely upon the 

 experience and abiUty of the person who is 

 using the oven. The general method of using 

 this oven is that of building a fire in a small 

 campfire circle (hg. 6). After this fire has 

 burned sufficiently long to produce a liberal 

 bed of live coals, these coals are so arranged 

 that the dutch oven, containing the meat or 

 other food to be cooked, can be set firmly into 

 the bed of coals. After the cover has been 

 securely fastened, the entire dutch oven is com- 

 pletely covered (fig. 6) with coals and left thus 

 buried in a bed of coals and ashes for the 

 length of time necessary to properly cook the 

 meat or other food to be placed in the oven. 



50 



