IN THE SIERRA NEVADA 



By COLVIN B. BROWN 



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A few years ago Yosemite Valley, 

 Mt. Shasta and Lake Tahoe were about 

 the only scenic wonders 

 of the Sierra Nevada 

 Mountains of Cali- 

 fornia one ever heard 

 mentioned. Now we 

 hear of the Mt. Lyell 

 glacier, Mt. Dana, Mt. 

 Gibbs, and, more fre- 

 quently, of the Grand 

 Canon of the Kings 

 and Tuolumne Rivers. 

 The people of Cali- 

 fornia are beginning to 

 understand that the 

 grandest scenery in the 

 state is to be found in 

 what, heretofore, has 

 been considered the in- 

 accessible places ; that 

 there are thousands of 

 lakes, cliffs, rivers and 

 waterfalls as beautiful 

 as any known to fame, 

 and that some of the 

 most stupendous views 

 on the continent can 

 be obtained from those 

 great snow-clad peaks 

 which rise along the 

 main ridge more than 

 iopoo feet above sea 

 level. 



Of course, one can- 

 not get into these 

 places on a Pullman car or an automo- 

 bile. Even wagon roads do not exist. 

 But there are trails which lead almost 

 to the heart of the highest mountain 

 country, and when trails fail, a way can 



*.f 





be found over the snow and the granite. 



And an interesting feature is that such 



a trip can be made at a 



much lower cost than 



board and room at the 



average summer-resort 



hotel. 



In outfitting for a 

 trip into the high Sier- 

 ra, the following pro- 

 visions will be found 

 sufficient for four peo- 

 ple on a trip of three 

 weeks, and at the same 

 time will furnish am- 

 ple variety in the cui- 

 s i n e : Twenty-five 

 pounds of beans, 25 

 pounds of white flour, 

 4 pounds of coffee, 20 

 pounds of sugar, 1 gal- 

 lon of syrup, 15 pounds 

 of ham, 10 pounds of 

 bacon, 6 pounds of dry, 

 salt pork, 5 pounds of 

 butter, packed in a 

 milk can, 10* pounds of 

 rice, 60 pounds of po- 

 tatoes, 20 pounds of 

 Onions, 5 pounds of 

 dried apricots, 5 pounds 

 of prunes, 6 cans of 

 tomatoes, 6 cans of 

 corn, 12 cans' of con- 

 densed milk, 6 cans 

 of chipped beef, 6 cans 

 of beef hash, 12 cans of bouillon, 1 can 

 black pepper, 1 can cayenne pepper, 1 

 can of baking powder and 1 package of 

 yeast cakes. 



The necessary camp utensils are 2 



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