332 RECREATION 
of a square, your right elbow and arm 
upon the ground, wrist and hand down, 
head almost touching the ground between 
your left leg and right knee, your left arm 
pointing downward and hand grasping 
your gun, which lies upon the ground; you 
can move your head to watch the birds. To 
shoot, raise up by sitting back on the right 
heel, but keeping in the kneeling position. 
Should the game swing round behind you, 
reverse the position of the knees as you 
wheel to the right on the right toe, and 
shoot from the left knee. Never attempt 
to rise to the feet or get off both knees in a 
position to rise up. This wheeling can be 
done on land, in shallow water or in a boat. 
By a little practice it can be easily and 
quickly accomplished. 
_ The morning I have written about we 
shot in several fields until rr A. m., when 
the ducks went off to their playgrounds 
upon a river several miles away; but we 
felt prouder of our bag of eleven or twelve 
wild ducks apiece, killed without the aid of 
decoys or a boat, than we used to of fifty 
or seventy-five in years long past and gone. 

THE ART OF CAMPING 
From the Utilitarian Standpoint 
BY CHARLES A. BRAMBLE 
(Copyright, 1906, by Charles A. Bramble) 
V.—Foop 
s=<|NDOUBTEDLY, the 
Fl most important part of 
‘|a man’s outfit is the 
||food he takes. The 
J best camp equipment 
«| might be rendered null 
land void by the ab- 
sence of a sufficiency of 
sustaining and palata- 
ble food.. The great 

tyro is the taking of 
unsuitable food into camp. The worst 
mistake the old hand makes is in not 
learning to cook that which he has taken. 
The writer was once unable to cook plain 
food without spoiling it, but he was willing 
to take some pains to find a remedy for the 
difficulty. So he set to work and took some 
lessons from a professional cook, and then 
went to a baker and acquired the art of 
making bread, for art it most assuredly 
is. The result of these lessons became 
apparent the next time he was thrown 
mistake made by the 
on his own resources. When, on one 
occasion, the cook became incapacitated 
through a mix-up with a mean cayuse he 
was able to cook for a party of seven men, 
until a substitute could be obtained; more- 
over, he must modestly confess the men 
declared the change of cooks was an im- 
provement. A few simple recipes, that have 
stood the test of time, follow: 
Bread, No: 1.—Take ten pounds of 
flour, some warm water and one yeast 
cake, and dissolve in the water with one 
and one-half ounces of salt. Mix enough 
flour to make dough, and set it in a warm 
place to rise. Generally the mixing of the 
dough is done in the evening and by next 
morning it is risen sufficiently. In very 
warm weather the dough will rise in two 
or three hours. Next punch the dough 
well down, and let it rise the second time 
for a half hour or less; then bake it slowly. 
Scones.—Take one and one-half pounds 
of flour, three ozs. of lard, two ozs. of sugar, 
three-quarter oz. baking powder, one pinch 
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