PRACTICAL POINTS ON CAMPING OUT. 569 



specifications it may be packed on a horse, and if properly 

 placed in the pack the lustiest packer in the mountains may 

 cinch it until he turns black in the face, and cannot hurt it. 



Two tin pails, made of heavy block-tin, should be made to 

 nest in this kettle. They should be nine inches in diameter 

 and eight inches deep. They should have flat covers, that 

 fit tightly, with small movable iron rings at the sides, below the 

 cover. Then when you desire to cook dried fruits, rice, oat- 

 meal, farina, beans, and other food that is liable to scorch 

 when cooking, in an ordinary camp-kettle, you can place it in 

 one of these pails, put in with a sufficient quantity of water, fit 

 the lid on, fill your camp-kettle half full of water, drop three 

 or four pebbles in the kettle, set your tin-pail in on them, put 

 a rock on top of it to hold it down, then put your camp-kettle 

 on the hottest fire you can make, and let it hump itself until 

 dinner is ready. Now take out your tin pail, take the cover 

 off, and your rice, fruit or whatever it may be, will show up 

 as clean and as deliciously cooked as your mother, wife or sister 

 could cook it at home. If you cook more than you need for 

 one meal, and are to move camp before the next, fit the cover 

 on the pail, set it in the camp-kettle, and the cooked rations 

 will ride to your next home as well as though they had not 

 been cooked. 



You will need one or more large frying pans with flat 

 wrought iron handles. When cooking on a big fire you can 

 cut a stick two or three feet long, split the end of it, slip the 

 end of the iron handle into the split, wrap the stick with a 

 cord, and then stand so far back from the fire that your meat 

 will fry before your face does. 



You should also carry a good-sized wire broiler, made 



double so that the meat can be laid on one part and the 



other will fold down on it. The two handles fasten together 



with a running ring. The handle may be spliced out with a 



split stick the same as the frying pan. A half-inch board 



should be cut, of a size slightly larger than the broiler, to 

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