VAMP TNG IN CHAMBA. 49 L 



Madras curry powder, potted meats, tins of peas, &c, Edam cheese, a 

 tin of arrowroot, in case of illness. A few tins of milk will suffice, for 

 generally excellent milk is to be had from the Gujars, as the Mahomedan 

 •cowherds are called (the shepherds, called guddiwallas, are Hindus). Two 

 tins of Yeatman's yeast-powder, which makes excellent bread. Recipe given 

 below. ° About | of a tin of compressed hops (A and N). Try your 

 •cook at both yeast and bread-making before you start. There is a good 

 recipe for making yeast and bread at the end of Moore's " Family Medicine." 

 A baking tin for the lump of dough is not really necessary, but native cooks 

 imagine that it is. One tin of Chollet's compressed vegetables. I make my own. 

 tlessicated vegetables each season, slicing carrots, French beans, &c, and drying 

 them on a sheet in the sun. I also dry Lima beans, not over ripe ; they 

 wrinkle up when they dry. Boiled, and then fried in a little butter {saute 

 in fact) these beans are excellent, and in Chamba it is often not easy to get 

 fresh vegetables. After June, fruit can be had. Ordinary bran flour is to 

 "be had everywhere in Chamba, and excellent brown bread may be made with 

 it ; two 14-lb. tins of white flour might be taken for a change. These 

 things, with spirits of wine, Elliman, dry plates, arsenical soap, &c., should 

 fill a 56-lb. packing case. One cooly load— (No. 11). 



From Salig Eam's at Dalhousie you can get more fine flour if required, 

 also jams and marmalade, oatmeal, rice, Libby's corned beef, biscuits, 

 tobacco, candles, Kangra valley tea, Gocoa, bar soap, sajt and sugar. 

 Butter can be made freshly from the good milk. I found that Salig Ram 

 had only tinned Bombay dairy butter ! Liquor, I cannot undertake to list. 

 You may take none ; you may think a bottle of ginger wine, or a dozen of 

 whiskey sufficient, or you may take a cask of Dalhousie beer. Stores from 

 Dalhousie may be put down as two cooly loads more. Take a supply of pota- 

 toes, &c. You will pick up a bhisti perhaps in Dalhousie. I do not think one 

 is needed, for the coolies fetch water and hew wood when in camp. You will 

 keep three on permanently, and your shikari will be responsible if you take one 

 of his men as your dakwallah. I had a very good dakwallah, a bhisti named 



* Take 2 lbs. flour, put into it two good large teaspoonfuls of yeast powder and 

 one of salt, mix with one pint of cold water, mixing it lightly and by degrees with the hand 

 until all the flour is taken up. Turn it out on a board and knead it for a few minutes. 

 Either flour the inside of the two 1-lb. tins, and put the two loaves in, or lay one flat loaf 

 (or little scones) on a baking pan (that for chupattis will do), sprinkling flour under the 

 dough. Place the tins or pan on some pebbles or sand (to keep the bread from burning) 

 in the small iron oven. Bake for 1$ hour. When fully risen, after 20 minutes or so, open 

 the oven for a moment to let off the steam. With brown bread, rubbing about 3 oz. of 

 lard into the flour first improves the bread, as bran flour is rather dry. The mixing, &c, 

 then proceeds as above. For a change try sometimes mixing the bread with luke-warm 

 milk, instead of water. So many men have to put up with indigestible chupattis in the 

 hills because the cook declares he cannot make bread, that I hope this recipe will not be 

 considered an impertinence. Be sure the Yeast Powder is Yeatman's. 

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