36 THE SHIKARI 



Varieties. — Sardines, potted and tinned meats, 

 jams, milk, dried fruit or in syrup, macaroni, cheese, 

 mustard, dried beans and dried vegetables, chutney, 

 pickles, sauce, biscuits, soup squares, curry, butter, 

 sausages, fish, baking powder, tongues, puddings and 

 cakes, lard, vinegar, spices, may all be added in vary- 

 ing quantities and add to the variety of the menu. 



Of the above, jams, milk, fruit, cheese, vegetables, 

 butter, baking powder and lard are absolutely essential 

 and must be included in the stores. 



Native cooks are usually wasteful in the use of 

 cooking fats, so a certain allowance should be made 

 for this, and for some pilfering in such things as sugar 

 and jam, if these are not kept strictly locked up. 



Packing. — All these stores should be packed in 

 cases not exceeding a load, the case being of three- 

 ply wood and weighing, for a 60 lb. case, 8 lb. empty, 

 this allowing 40 or 50 lb. of food-stuffs for each case. 



Especial care must be taken to see that the salt, 

 pepper, flour, mustard, and baking powder are 

 properly tinned or bottled, as in most expeditions these 

 are the things that are found to have deteriorated. 

 The smokes and drinks must not be forgotten, and in 

 this connection a small pump filter (9 lb.), a sparklet 

 siphon (31b. 10 oz.), and sparklets and the thermos 

 (i lb. 14 oz. in case) may be added to the equipment. 

 The thermos is, however, very liable to break and 

 should be treated carefully. 



One must superintend everything, leaving nothing to 



