CAMP LIFE. 295 



and white sugar, red and black pepper, fine and coarse 

 salt, butter, sauces, preserved and fresh eggs, solidified 

 milk, ales and ardents according to consumption, pota- 

 toes, smoked beef, pickles, piccalilly, matches, the 

 essence of coffee, bacon, ham, dried beans and peas, 

 hominy, cigars, onions, bread, crackers, molasses, tobacco, 

 desiccated meats and soups. Many of these articles may 

 be advantageously stowed in the barrels intended for 

 packing fish, but the butter should be put up in air-tight 

 jars in small quantities, and may in hot weather be 

 buried under water in the sand. The oil tried out of the 

 pork is usually used for frying ; but if you have sufficient 

 butter the latter is infinitely preferable. 



For cooking you will need an iron pot and boiling ket- 

 tle, tin kettles fitting inside of one another, a frying-pan 

 with a handle like the kettle, a coffee-pot, some knives 

 and tin plates, cups, spoons, forks and deep dishes, and 

 above all an oyster broiler. The latter has thin wires, 

 and, having two surfaces, can be turned more readily 

 than a gridiron. It should be used extensively : fish and 

 game split open and broiled, well basted with butter, are 

 undeniable, and will be found a pleasant change from the 

 eternal fry. Large fish may be boiled and served up 

 with a little of the liquor strengthened with a teaspoon- 

 ful of Worcestershire sauce. The greatest difficulty 

 will be found with the bread ; the latter may be kept a 

 couple of weeks, and when excessively dry, by steaming 

 in the pot will be rendered eatable, but not good. Ship 

 biscuit must be the main reliance for a long tramp. 

 Before taking your departure, if you could obtain a few 

 lesjons in cooking from some elderly lady friend whose 



