82 SPORTSMAN'S HAND BOOK. 



pan, placing a piece of cloth over it and put in a warm 

 place and let it raise; turn the pan around occasionally to 

 warm the dough equally; as soon as the dough commences 

 to raise it is ready to bake. In the meantime, the pan that 

 was used to mix the bread should be cleaned and greased. 

 Scrape out the hole in the fireplace quite deep and place 

 in it the pan of dough, have it level, then turn the other 

 pan upside down over the one in the ashes, and cover the 

 whole with hot coals and ashes, cover quite deep and leave 

 it about an hour and a half; when you take it out you will 

 find you have a loaf of bread filling both pans, with a rich, 

 brown crust. Don't become discouraged if the first trial is 

 a partial failure; however, it will not be, provided your 

 yeast and flour are good. In order to have the yeast ready 

 for next baking, all that is necessary is to fill the two-quart 

 tin pails with flour and warm water, with a little salt; there 

 wfll be enough of the first yeast sticking to the pail to cause 

 fomentation, without adding fresh yeast. If the fomenta- 

 tion is too rapid, and the yeast stands two or three days, it 

 will get sour; then, in making bread, soda should be used, 

 just enough to neutralize the acid. However, unless the 

 weather is quite warm, good bread can be made of the yeast 

 as prepared, without soda. Bread in this way is so 

 wholesome that it will make a man hungry to smell it when 

 warm. This same yeast, by adding flour and water suf- 

 ficiently for a stiff batter, will make the proverbial "slap- 

 jack," called by Californians " forty-niners;" they are un- 

 wholesome, and quite unfit to eat. With the reflector 

 spoken of, biscuit, as well as good bread, can be baked in 

 front of the fire more conveniently than by burying in the 

 ashes. The reflector is also good for cooking all kinds of 

 game and fish; in fact, the reflector is the best arrangement 

 for out-door cooking that can be had. The best sauce for 

 -camp is pressed prunells; they are pressed into hard cakes; 



