COOKERY FOR SPORTSMEN. 323 



at twenty cents a pound for the good of trade, 

 but when you are doing your own curing it is as 

 well to leave them out, or keep a separate place for 

 them. Pack the fish cut to the proper size in a 

 half barrel or pail, flesh side down, so that whatever 

 of dirt may be in the salt will not get into them, 

 but will remain on the skin. Upon each layer of 

 fish lay a thin layer of salt, rock salt will answer, or 

 common table salt can be used. Proceed in this 

 way till the fish are all in, or the receptable is 

 filled, taking care to put enough salt on top to pre- 

 vent its melting off when it turns to brine, and 

 leaving the fish bare so that they will spoil. That is 

 the only risk in the operation, put down in this man- 

 ner they will keep in the hottest weather for weeks. 

 Where the sportsmen intend to remain in one place, 

 the most convenient way of living will be to put up 

 a regular house, either purchased ready to set up 

 with a few bolts, or built by the party out of boards 

 taken for the purpose, if any one is sufficiently 

 skilled in carpentry to direct. Doors and windows 

 are a luxury, although the open tent is considered 

 by some as the more healthy. The "Hoffmire" 

 house, as it is called, is admirably adapted for trans- 

 portation, and is constructed by persons well ac- 

 quainted with the necessities of woodsmen. Such 

 extravagances are the exception, not the rule of 

 " summering" in the wilderness, and it is our gen- 

 eral fate to be without them. We must sleep in the 

 tent, must cook at the open fire, fight mosquitoes 

 and black flies as well as we can, without nets to 



