MNBLM) 

 AIM MS 



Well, boys, we have now furnished you 

 with a constitution for The Sons of Daniel 

 Boone^ gotten up in the best style of the 

 printer's art and printed on the most expen- 

 sive paper. We have told you how to make 

 a hunting shirt and how to make moccasins 

 so that the different forts could wear dis- 

 tinctive uniforms, and we are receiving by 

 each mail letters from the boys telling how 

 much they like their constitution, which 

 having been duly signed by your Founder, 

 is not only a constitution for the club, but 

 also a charter. At last you are full-fledged 



LEGAL OFFICIAL SONS OF DANIEL BOONE. 



1 Such being the case, during this cold 

 weather you will probably want to try some 

 camping back-woods, out-of-door hunting or 

 pioneer work. 



A LONG ISLAND CLAM ROAST. 



I have had complaints from the boys on 

 the coast to the effect that they do not have 

 any woods handy in which to camp and build 

 log houses, but are confined to such sport 

 as they can find on the shores of the salt 

 waters, and some of them asked me if I 

 could tell them how to make a Long Island 

 clam roast. In answer to this I will say that 

 they must first hunt up an iron hoop such 

 as are used on barrels and casks and place 

 this hoop on the ground, preferably over a 

 flat stone or a smooth, sandy spot. Then take 

 a peck of fresh, hard clams and put them 

 with their "noses" down. You are to un- 

 derstand from this that "noses," as here used, 

 means the part of the clam which opens. 

 Cover the dams with some shavings and on 

 top put small kindling or brush wood, strike 

 a match and light the fire. After the wood 

 has been consumed replenish the top wood 

 once or twice until, when the fire dies down, 

 it leaves an abundant bed of hot embers. 



It is not so much the fire as the embers 

 which cook the clams. When the "noses" 

 begin to open take two sticks or iron tongs 

 and pick them up one at a time and put 

 them in a tin pan. Then sit down with the 

 pan between your knees and some pepper and 

 'salt and butter, push the shells wide open 

 and take a hot, deep shell and drop your 

 chunk of butter in where it will sizzle and 

 melt, put your salt and pepper on the butter, 

 then pick the hot, fat clams one by one from 

 the shells, dip them in the butter, eat them 



73 



and enjoy yourself— for this is a Long Island 

 Clam Roast. 



SOME CAMPFIRE DAINTIES. 



But for you boys who are not on the 

 coast and want to build a campfire and cook- 

 something to eat out of doors, take two 

 green logs and place them alongside of each 

 other, and let them be about seven inches 

 apart at one end and only three inches at the 

 opposite end. 



THE CAMPFIRE. 



If the tops of these logs have been flat- 

 tened /before being placed in this position, 

 kettles, pots and pans will sit firmly over a 

 fire built between. Drive a forked stick 

 in the ground at each end of this backwoods 

 stove and rest another stick for a crane in 

 these forks. From this you can hang other 

 cooking utensils to keep warm. 



If you have any heavy cooking utensils, 



THE CRANE 



should be about three inches in diameter, 

 good and strong. Build your fire of small 

 wood and bark and keep it going until the 

 space between the logs is all glowing embers. 

 Then put your frying pan over the embers 

 and in it place the dismembered body of a 

 rabbit or other game which you may have, 

 or, failing in this, such material as your 

 mother will spare you from her larder or you 

 can buy at the butcher shop. Have some thin 

 slices of bacon frizzling in another pan, with 

 which to flavor your meat, and be sure that 

 when you pour the bacon and gravy over 

 your meat it is real hot. Then fry your 

 meat until it is done to the taste and it may 

 be removed and eaten. Far better than a 

 modern frying pan is one of those old-fash- 

 ioned iron ones called a spider; the thicker 

 the iron of the spider and the hotter you get 

 it before putting in the meat, the better the 

 results. Put in chunks of meat and let them 

 sizzle and smoke until they are black on one 

 side, then turn them and cook the other side. 



A CAMP STEW. 



Or get your mother, the housekeeper or 

 the cook to give you all the discarded parts, 

 such as the neck, drumsticks and wings of 

 any domestic fowl which they may be about 

 to cook, and put this with the chunk of pork 

 and any sort of vegetables that you can se- 

 cure into the kettle over the coals and let it 



