In the Open— The National Forests of Washington ^f^^ 



exposed to the prevailing wind is then shoveled away, allowing the free entrance 

 of air. This opening is the front of the cooking fire. The air going in passes along 

 the side walls to the rear and thence upward, thus perfecting the draft. Select 

 two green poles of sufficient length to extend over the ends of the hole (4 to 6 inches 

 in diameter), one to serve as a back log, the other as a front log. Lay the poles 

 over the hole, spacing them the proper distance to support a camp kettle, frying 

 pan, or coffee pot. Kindle the fire beneath and proceed with the cooking. The 

 poles can be replaced from day to day as they burn away. 



When cooking frying-pan bread by reflected heat, usually a dry front pole is 

 preferred to a green one, because the drier pole, being somewhat charred, com- 

 bines with the hot coals beneath to produce a greater amount of reflected heat. 



Be sure to clear away all dead twigs, leaves, or other combustible material 

 for a distance of 6 feet to the fresh mineral soil. 



CRANE FOR CAMP KETTLE 



In constructing a crane for camp kettles the height of the pole should be 

 approximately shoulder high. The kettles should be suspended by pothooks made 

 from small, tough saplings, trimmed to leave a projecting fork to suspend the 

 kettle from the crane, and having at the other end a notch cut or small nail driven 

 in at an angle to hold the kettle bail. No. 9 wire is also good for the purpose. 

 The hook may then be grasped at a sufficient height above the fire to prevent burn- 

 ing the hands. By having pothooks of different lengths the desired intensity of 

 heat can be secured by regulating the distance of the pot from the fire. 



DUTCH OVENS 



In using Dutch ovens, care should be taken that the oven and lid are quite hot 

 enough before the dough is placed in them for baking. During the preparations 

 for baking, the oven and lid should be heated over the fire. When a good mass 

 of coals has been obtained, the dough should be placed in the heated oven (the 

 bottom having been greased) and the lid put on. The oven should then be em- 

 bedded in the coals and the lid covered with coals and hot ashes. 



Instead of a Dutch oven two pans may be used, one large enough to fit snugly 

 over the other as a cover. Plenty of ashes and earth should be piled on top or the 

 bread will burn. 



