THE TROUT IN THE PAN 183 



come to the camp-table done to a turn. A large 

 trout can be spitted over the fire by running a 

 hardwood stick through the body lengthwise, ba- 

 con on the inside, wrapped about with copper 

 wire, suspended upon wire in such a manner that 

 it can be whirled, twirled and turned until cooked 

 in every part. 



A quick method of cooking trout: There is a 

 way of cooking trout which can be accomplished 

 without tools and which does not require the at- 

 tention that the one just described does. Select 

 fish of about the same size and not overly large, 

 dress, removing heads or not as suits your im- 

 agination, salt as you require. But before you 

 do this, you build a good large fire close down 

 by the water's edge, on the sand and round stones, 

 using hardwood if to be found. When the fire 

 has burned down to a bed of glowing coals and 

 hot ashes, you throw any smoking sticks into the 

 stream, and lay an armful of balsam twigs upon 

 the hot base until you have a layer of some six 

 or seven inches thick. Now place your trout side 

 by side upon the green bed, and cover with an- 

 other layer of green twigs; over all scrape some 

 of the hot ashes and stones, or simply weigh down 

 with a couple of rocks. Now sit down and invite 



