[Jan. 81, 1884. 



FOREST AND STREAM. 



is 



Fig. 8. 



Fig. 4. 



side with the piece of bent wire shown at A. In this case, 

 after cutting to the mark another line must be gauged iin. 

 inside the edge, and a second cut made to it, after which it 

 is laid on the drawing and the center line, water line and 

 diagonals laid off on it. 



To make the complete mould, a piece of lin. pine is 

 planed up on one edge, H I, Fig, 5. a center line E F, is drawn 

 at right angles to it, and also the load water line, then the 

 pattern is laid on this boaid, adjusted to the center and 

 water lines, and one-half marked' off; tlvn the pattern is 

 turned over, adjusted on the other side of E F, and that side 

 also marked off, the diagonals being marked at the same 

 time. 



E I 



Fia. 5. 



As the boat tapers from midships to the ends, it will be 

 evident that the after side of the forward moulds will be 

 slightly larger than the fore sides, and the reverse will be the 

 case with the after moulds, No. X having both sides the 

 same in most canoes. To allow for this bevel, moulds 2, 4, 

 and perhaps 6 must be sawed out iin. larger than the marks 

 show. The bevels at the deck height and on each diagonal 

 are new taken from the drawing with a common carpenter's 

 bevel, applied in turn to each of the above points, and the 

 edges of the mould are trimmed accordingly. 



To complete the mould, a notch K must be cut at the 

 bottom to admit that portion of the keel or keelson ingide of 

 the rabbet, as will be explained later. 



Besides the moulds described there will be required a stem 

 mould (Fig. 6) giving the outline of the stem, a rabbet mould 

 made to the rabbet line (if the stern is curved similar moulds 

 will be required for it) and a beam mould, showingthe curve 

 and depth of the deck beams. These should be made of £in. 

 pine. They are taken off by either of the above methods. 



The tendency of light boats if to spread in width in build 

 ing, to avoid which in a canoe, where a small excess of beam 

 may bar the boat from her class in racing, the model and all 

 the drawings are sometimes made about one inch narrower 

 amidships than the desired beam of the canoe, and the sides 

 are allowed to spread when the deck beams are put in, if 

 they have not done so previously, as often happens unless 

 great care is taken. 



METHODS OF BUILDING. 



While but few of the many different methods of building 

 are adapted to the purpose of the amateur, a description ©f 

 the principal ones will enable him to understand the entire 

 subject more clearly. Of these, two are by far the most 

 common, the carvel, and the lapstreak, also called clinker or 

 clincher. In the first, usually employed for ships' boats, 

 yawls, Whitehall and other boats, where lightness is not of 

 first importance, the planks (six to eight on each side) are 

 laid edge to edge, not overlapping, and nailed to the ribs or 

 timbers that make the frame, the latter being spaced from 

 nine to fifteen inches apart. To prevent leakage, a small 

 thread of raw cotton, lamp wick, or in large boats, oakum, 

 is driven into the seams with a mallet and caulking chisel, 

 and tke seams afterward filled with putty, marine glue, or if 

 oakum is used, with pitch. To stand the strain of caulking 

 and to hold the cotton, the planks must be at least three- 

 eighths of an inch thick, which would be too heavy for a 

 canoe. 



In a lapstreak boat the plauks lap over each other a dis- 

 tance of one-half to one inch, the edges being held together 

 by rivets, some of these also passing through the ribs. In 

 all cases the upper board laps on the outside of the one be- 

 low it. Three objections are made to this mode of building — 

 liability to leakage, difficulty of cleaning inside, and the ob- 

 struction that the laps offer to the water. 



As to the first, it is almost entirely dependent on the skill 

 and care used in the construction, and although a lapstreak 



boat may sometimes leak when first put in the water after 

 drying out for a long time, it will very soon be perfectly 

 tight. While the second point is an objection, it is by no 

 means a serious one, and with a little care the boat may be 

 kept perfectly clean, if not, a stream of water from a hose 

 will wash out all dirt. The third point is the one most em- 

 phasized by the opponents of the lapstreak, but they over- 

 look the fact that the laps, or lands, as they are usually 

 called in England, are very nearly parallel, not with the 

 water lines, but with the course of the water, which is largely 

 down and under the boat. At the ends the lands are dimin- 

 ished to nothing, if the boat is properly built, and that they 

 detract nothing" from the speed is well proved by the fact 

 that a very large majority of all canoe races have been won 

 by lapstreak boats. 



As to their advantages, they are at least as light as any 

 other boat of the same strength, they are easily repaired 

 when damaged and they will stand harder and rougher usage 

 than any other boats of their weight without injury. The 

 lands on the bottom protect it greatly when ashore, and if 

 anything they add slightly to the initial stability. 



The oyster skiffs of Staten Island Sound and Princess Bay, 

 boats from 18 to 25ft. long, lapstreak, of fin. plank, are con- 

 sidered by the fishermen to be stiff er and to rise more quickly 

 than smooth-built boats Of the same model. As after some 

 experience with different modes of building, we have settled 

 on the lapstreak as the best for canoes, and the easiest for 

 amateurs, we shall later on describe it in detail. 



In order to obtain a smooth skin, canoes are sometimes 

 carvel built, as before described, but of iin. stuff, and as 

 this cannot be caulked, a strip of wood about £in. thick 

 and lin. wide, is placed on the inside of each seam be- 

 tween the timbers, the edges of the planks being nailed to it. 

 This is called the "rib and batten" plan, and is largely used 

 in Canada. 



Another and similar plan, the ribbon, or more properly 

 ribband carvel (not "rib and carvel") is used in Massachu- 

 setts and Connecticut for whaleboats, and in England for 

 canoes. In these boats the ribbands are of oak or ash, l£x 

 £in., slightly rounded on the back and as long as the boat. 

 They are screwed to the moulds, when the latter are in posi- 

 tion, just where the seams of the planks come, and as each 

 plank is laid on, its edges are nailed to the ribbands for their 

 entire length. When the ribs are put on they must be 

 "jogged" or notched over the ribbands. In both of these 

 methods the boat is improved if a strip of varnished or 

 painted muslin is laid along the seam, under the ribband, 

 but this is often difficult to do. 



In a similar way the boats of the yacht Triton are smooth 

 built, with a strip of brass inside each seam instead of a 

 ribband of wood. While having a very fine surface these 

 boats are usually not as tight as the lapstreak, and are more 

 easily damaged. 



In another method sometimes employed for canoes, the 

 skin is double, the boat being first planked with ^in. boards 

 and then with a second layer, crossing the inner one. The 

 first layer sometimes is laid diagonally, sloping aft from bow 

 to stern with the second layer sloping the other way, so as 

 to cross it nearly at right angles ; a method used in U. S. 

 Navy launches and lifeboats. 



Sometimes the inner skin runs across the boat, and the 

 outer fore and aft, as in the well-known "Herald" canoes, 

 and sometimes both run fore and aft, the seams of one skin 

 coming in the centers of the planks of the other, rivets being 

 placed along all the edges, a method of building followed 

 also in some of our largest cutter yachts. 



With either of these methods a'thickness of muslin is laid 

 in paint between the two skins, and both are well nailed 

 together. While making a very strong boat, it is often 

 heavy, and when water once penetrates between the skins, 

 as it will in time (with the thin plank used in boat building), 

 the leaks cannot be stopped, and the wood will soon rot. 

 Another serious objection to it is th» great difficulty of 

 making repairs. Jersey Blue. 



NEW CANOE CLUBS.— We learn 

 Lawrence, Pulton and Rondout, N. Y, 

 111. This speaks well considering the 

 still alive and loeking for spring. 

 and Stream as soon as possible. 



THE LOCAL MEET. -Mr. Smith, 

 courses on the ice opposite to the 

 half , three-quarters, one, and one and 

 mile course for sailing, The course 

 directly in front of the camp. 



of clubs being formed at St. 

 .; St. Paul, Miun., and Chicago, 

 recent weather. Canoeists are 

 Send in your signals to Forest 



of Newburgh, has laid out 

 proposed camp ground of one- 

 a quarter miles. Also, a three- 

 for i paddling, one-half mile, is 



DUBUQUE CANOE CLUB. 



ORGANIZED Oct. 1, 1883. Membership limited to eight canoe 

 owners. Captain, Eugene A. Uuilbert. Signal, upper half red; 

 lower, blue, white square. 



THE GALLEY FIRE. 



PRACTICAL COOKERY. 



THAT the canoeist has a heart is evident from the fact that the 

 turnpike reaching it leads through the stomach ; and the way to 

 win it, I suppose, is by that prescribed route of old. 



As the "galley fire" is kindled by that slightly traveled roadside, 

 let us keep it burning, not smouldering, but blazing; and when the 

 coffee pot is removed, let it be replaced by the kettle, the frying pan, 

 or the gridiron. 



That model rig, fixtures, water courses, etc., need discussion, and 

 the discoveries and improvements therein spread among the brother- 

 hood, is now evident, but let the cuisine keep pace with the advance- 

 ment in other respects. Accustomed to our meals at home, with none 

 of the attending trouble on our part, we are apt, in the contemplation 

 of a cruise, to neglect giving them the consideration they deserve;'tis 

 hard to see a future appetite, with a full stomach. But it matters not 

 how beautiful the hills among which you float; if the stomach is fed 

 on badly cooked food, the "inner man" rebels, and the glory of the 

 cruise has departed, "i'es. the rills may murmur and the pine tops 

 sigh, but 



"Man is a carnivorous production 

 And must have meals," 



and neither murmurs nor sighs fill the stomach as they fill the heart: 

 there is a sympathy between the last mentioned articles which will 

 allow no encroachments from either side. 



There are many dishes agreeable in camp which any one with two 

 hands and a limited amount of wit can produce when on a comfort- 

 able cruise. By a comfortable; cruise I mean one in which time is 

 taken to "camp by the way," and not live on cold lunches, canned 

 goods, Brunswick soup and hotel dinners, as is too frequently the 

 case. There are those among canoeists (and very few I trust; who 

 mark out a route, which would require four weeks to properly ac- 

 complish, and rush through in a week, as if after the pot of gold at 

 the end of the rainbow. Then they tell with pride how many miles 

 they made this dayand that. They must be "through by daylight" or 

 burst the boiler. 



As the pot-hunter's enjoyment is measured by the weight of his 

 bag, so is he delighted by the number of miles covered each day. 

 He is in search of solitude, and the moment it is found rushes again 

 for the society of men. There are times when camping places are 

 "few and far between;" then this undue haste may be excusable. 

 That a few such canoeists exist I know, and they do not tend to up- 

 hold the idea that the paddler is that independent individual upon 

 whom the railroad and hotel have no claim. 



If there is a being on earth who is not the "sport of circumstance," 

 it is the canoeist; rain or shine neither sends him from any location 

 or holds him to it if properly equipped. He is pre eminently a man of 

 leisure; he has been "cast upon the waters," and the "world has 

 found him after many days;" he is the product of the nineteenth 

 century, a hurrying age 'tis true, though he came not in a hurry. 

 "No fashion makes him ape of her distortions." He sails, he eats, he 

 sleeps in his diminutive home, and why should not the art of cooking 

 be as much a part of his education as the handling of his paddle or 

 mainsbeet. l>o not the preparation and consumption of food bring 

 their share of pleasure? Is not that a happy moment when, after a 

 long paddle, you sit down with a ravenous appetite to a meal pre- 

 pared by one acquainted with the mysteries of the cuisine. The nov- 

 elty of the position brings it a charm, and when cruising in company 

 does not the good cook command the respect and admiration of all? 

 and when he has produced something extra to the "bill of fare" to 

 tickle the palate, how he is looked up to in his wisdom, and how all 

 wonder in what mysterious way the delicacy was produced. Ah ! is 

 he not their "bosom" friend? Verily, he rules the roast. 



Tbe best place to get ideas, certainly, is the kitchen; try it your- 

 self under the supervision of "your sister or some other fellow's 

 sister." Carefully note each operation, then, when in camp, you 

 may trust greatly to the "necessity which compels you to do these 

 things," as Virgil used to say. A good plan is to carry a small book 

 and when anything pertaining to the "art" is found that may be of 

 use, jot it down ; when the eye rests on "Camp Cookery" in Forest 

 and Stream, or when you see any dish whose simplicity allows its 

 production in camp, put it down in black and white; then when the 

 "critical" moment arrives you are not bothered by the "thousand 

 and one" minute difficulties which beset the amateur cook. 



One of the most common products of every camp, canoeists or 

 otherwise, is, or should be, a game stew. With it every one is fam- 

 iliar and each cook, I suppose, makes it after a manner peculiar to 

 himself. Its preparation is most simple, and that must be the reason 

 it is never seen in print. There is one ingredient, however, which 

 may not agree with the "knights of the paddle." That is time. A 

 stew must be stewed. Fish, or eggs, or steak may be flopped in and 



