COOKERY FOR SPORTSMEN. 321 



the pan from drying by adding boiling water from 

 the tea kettle, very little at a time, and from these 

 drippings make gravy by stirring a little flour and 

 cold water together and stirring this in the drippings 

 a few minutes before dishing. Keep the meat al- 

 ways turning and three hours will do a ten-pounder. 



Pork and Beans. Put two quarts of beans in a 

 pan, fill the pan with boiling water and let it stand 

 over night, then pour off the water, put the beans 

 in a pot, season with salt and pepper, fill with cold 

 water, and put over the fire to boil. After they have 

 boiled one hour, throw a two-pound piece of pork 

 in with them ; and let boil an hour longer. Boil 

 slowly. Now lift the beans from the pot with the 

 ladle and put them in the baking pot, and plant 

 the pork in the middle of them and bake, as directed 

 for bread, thirty or forty minutes. To the residue 

 in the pot add boiling water and boil for soup till 

 the baking is done, and you have most excellent 

 bean porridge. The entire process must be per- 

 formed slowly. 



A stove is a convenient thing to have, but not an 

 easy one to carry, if it is not too heavy and does not 

 occupy too much room it is sure to be too dirty 

 after it has once been used. A make shift can be 

 extemporized wherever flat stones can be had, and 

 will be found infinitely preferable to the ordinary 

 open fire. All that the traveller will have to carry 

 with him, will be two lengths of common stove- 

 pipe, the rest is built at the camping ground, and 



