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THK NATIONAL GKOGRAFIITC MAGAZINE 



FRYING BACON OVER A FUMAROLF 



It is hard to appreciate the situation from a still picture. The steam is so hot and dry, 

 as it rushes forth, that it is perfectly clear. The pressure was so great as to lift the frying- 

 pan high in the air. It had to be held down against the outrushing steam (see page 262). 



Photographs by E. C. Kolb 



OUR DRINKING POOL AT THF, MOUTH OF A SNOW CAVE) 



By moving the tents a few feet back or forward, we could obtain any desired floor tempera- 

 ture. Only a few rods beyond the tents was our cookstove. 



