BROOK TROUT 



every two inches, and taken away from the backbone 

 in pieces. When the first half is cut away, disjoint 

 and lay aside the backbone, leaving the head and tail, 

 cutting the lower half as before. Use a keen, sharp 

 knife for cleaning; a dull, broad fish-knife for cutting 

 when cooked. Many guides use their jack-knives and 

 are always slovenly. In preparation for meals, even 

 in camp with few utensils, it is possible to prepare 

 dainty dishes in a dainty way. This can be proved 

 whenever a capable housewife camps and directs the 

 cooking; the results are entirely different. In a thou- 

 sand ways, everything seems to be more agreeable to 

 a dainty palate. Rough-and-ready methods become 

 habit through constant use of trying to escape extra 

 trouble. Camp-cooking can be just as enjoyable in 

 the preparation as the joys of angling. Hurry, impa- 

 tience, and loss of good temper take away much from 

 the keen delight and pleasure of camp-life. 



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