934 



Popular Science MontJily 



All sorts of vegetables and meats can be 

 baked in this camp oven without burning 



about to come aboard over the bow, 

 lufif quickly into it and meet the wave 

 bow on. 



When running before a strong wind 

 and heavy sea — "scudding" as the sailor 

 knows it — the man at the tiller must be 

 on the alert to keep his craft from 

 broaching to, that is from flying up in 

 the wind, on the one hand, and being 

 "brought by the lee" on the other, 

 which means running off so that the 

 wind is on the other quarter. 



The boom should be well topped up 

 to keep it high above the water. As 

 most small craft are not often rigged 

 with a topping lift, the sail should be 

 hoisted well up on the mast to afford 

 more clearance for the boom above the 

 water. 



Should you happen to be caught out 

 in a gale or squall, it may be possible 

 to run to port under bare poles, or ride 

 out the gale. Even a small boat will 

 weather a heavy blow by rigging up a 

 sea anchor. Of course a regular sea 

 anchor is best, but a fairly good sub- 

 stitute may be fashioned by tying 

 together a raft made of oars, boathook, 

 seats, sails, cushions, etc., and let it 

 drag from the bow, paying out some 

 fifty feet of rope. 



No sport is more exhilarating than 

 sailing, and the fun is greatly enhanced 

 if one can sail a boat which he has him- 

 self constructed. 



A Camper's Dutch Oven 



WHEN you go camping in the sum- 

 mer, either for a short or pro- 

 longed outing, the old-fashioned Dutch 

 oven, which at one time was very com- 

 monly used, cannot be excelled as a 

 cooking arrangement. It is a sort of 

 fireless cooker, which can be built and 

 set up anywhere by means of a few 

 bricks or stones. It will cook meat, 

 biscuit, bread, potatoes or anything else. 

 The beauty of it is that it cooks by indi- 

 rect heat or by reflection. 



It is constructed of any kind of bright 

 tin. To make a large one with an open- 

 ing of about two feet, take a piece of 

 bright sheet tin about 6 ft. long, and 3 

 or 4 ft. wide. Lay this out, and cut in 

 the shape shown. Then roll it up, and 

 fasten the edges by riveting. Cut a cir- 

 cular piece of tin to fit the back. Then 

 directly through the center fit a thin 

 piece of sheet iron from the open front 

 to the apex. This is to hold the bread, 

 biscuits and other articles. A smaller 

 size may have an opening of about 21 ins. 



This funnel-shaped piece of tin is 

 set up on the ground, with bricks or 

 stones supporting it on either side 

 directly in front of your camp fire of 

 blazing wood. The food is cooked en- 

 tirely by reflection. The heat from the 

 fire is reflected from the bright tin sides 

 to the food. In a short time the heat 

 inside the funnel is sufficient to cook a 

 steak or fry a fish. Nothing will burn, 

 for the heat is not direct, and there will 

 be no cinders or ashes in the food. 



The heat can be regulated by the 

 distance from the fire, but the oven 

 should not be placed close enough for 

 the smoke and cinders to enter the 

 funnel. The articles of food can be 

 placed in the oven, and the open fire 

 built. All that is required then is an 

 occasional replenishing of the fuel. The 

 Dutch used this oven in the house by 

 placing it in front of the open grate fire. 

 It can be used to good purpose in this 

 way in the winter. 



This camp oven is so cheap and 

 so easily constructed, that it can be 

 discarded when the bright surface of 

 the tin has worn off, and a new one 

 made. An oven of this sort affords 

 a reliable and simple means of cooking 

 outdoors. 



