In the tin pail he boils eggs, meat, fish, potatoes and 

 vegetables and all kinds of wild fruit, and in a 

 tin pail he often washes his dishes and in a large tin 

 pail he fetches the good water from the spring or 

 si ream. A well appointed camp that is to run for a 

 week or more can make good use of from three to 

 five tin pails that should make one nest, which means 

 that the largest pail should hold all the others. They 

 may be of the usual circular type, which is a little 

 more convenient on the fire, or they may be of the 

 more expensive oval kind specially designed for camp- 

 ing, which is a little better adapted to fit into a pack 

 sack. 



Iron pans and tin pails are as good as aluminum 

 cooking dishes for ordinary trips, where the weight 

 of the equipment is not of supreme importance. Alum- 

 inum looks well and is very light, but it is such a good 

 conductor of heat that food cooked in such dishes is 

 easily scorched or burned, while aluminum drinking 

 cups nearly always mean scorched lips. The 'best 

 camj) cups are those of the so-called granite ware. 

 They look appetizing and don't break. 



Rations sometimes have to be husbanded and I 

 remember quite vividly a camp on Red Lake, where 

 for three days my boy companions and myself had 

 scorched bean soup three times a day. And this 

 brings us to the selection of camp foods. The novice 

 is inclined to stock up with a supply of canned goods. 

 Wliile some tinned food adds variety to the bill of 

 fare, a large quantity of it is both too bulky and too 

 heavy, and canned food is not as tasty as many other 

 camp dishes. The old hand at the game selects in- 



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