The only things necessary in a 

 FRYING FIRES ^^^^^ ^^^ ^^^ ^^^^ility and flat- 



ness. A great deal of heat is not needed, and it 

 makes the cook uncomfortable. 



For this reason, two good logs, laid side by 

 side, with a bed of hot coals between, answer 

 every want, and give lots of room. 



ROASTING Roasting is a very useful method 

 FIRES of cooking. In the wilderness, 



men often fry all the meat they eat. This necessi- 

 tates eating a large amount of grease, and is apt to 

 bring on indigestion. Besides, cold fried meat is 

 decidedly inferior to cold roast meat, and it does 

 not keep as well. Roast meat, or " scotacook " as 

 the Northwestern Indians call it, is easily made. 

 The fire should be high, and built in a circular 

 form, so as to throw heat from almost every side. 

 Then take a strong string that has been thoroughly 

 soaked in water, and tie one end of it securely to 

 the meat, and the other to a pole from which it is 

 suspended over the (ire. The meat would burn if 

 left alone, but the cook winds the string up by turn- 

 ing the meat around. When the meat is loosened, 

 it will wind and unvv^nd many times, from its own 

 weight, and cook well and evenly. Small pieces 

 of meat may be easily roasted by spitting them on 

 sticks sharpened at both ends, and stuck up in front 

 of the blaze. 



88 



