Aug. t2, 1899.1 
w tlie special connections the terms would have well 
and accepted meanings in both instances, quite distinct 
i'roni each other. 
Now, when Ransacker quoted Webster 1 think that he 
overlooked this important essential— 'that is to sa)^, the 
special class meaning of words when they are applied in 
a technical or restricted sense. To be more specific, and 
taking up Webster's definition of a sportsman again, the 
matter would be better presented as follows: "Sports- 
man.— One who pursues the sports of the field; one who 
hunts, fishes," etc. Then, going back to the definition of 
sport, we find the fohowing: "5. Diversion of the field, 
as fowling, hunting, fishing." There then would be log- 
ical consistency which would be strictly in accord with 
the thought and purpose of the great lexicographer, and 
in accord with the language of sportsmanship. But if 
we were to include also the following, "2. Mock; mock- 
ery; contemptuous mirth; pastime amusement," it is 
plain that we would include an irrelevant meaning, which 
if accepted would do violence to common sense, befo.g 
the wiiole language of the sport, substituting vagueness 
for what is clear and abandoning the fact for a fancy. 
This is wherein Ransacker has erred, and many of his 
deductions from premises so false must be entirely de- 
fective and his whole argument fall to the ground in 
consequence. 
So also falls much of Ransacker's contention that there 
are no sportsmen. While there is the widest difference 
of opinion as to what constitutes sportsmanship, there is 
a general consensus of belief that it really exists. 
Nearly all writers who have treated the subject have 
confounded the manner of it with the thing itself. There 
is such a thing as dining, yet the manner of dining differs 
widely with individuals. There have been longtreatises writ- 
ten on dining, so nnich being devoted to the manner of it 
that to him who knew nothing of maimer it would seem as 
ii dining was quite a distinct matter from eating. In shoot- 
ing and fishing, the manner of each individual varies from 
that of every other individual, yet the principles of the 
|Sport arc common to all alike. Each enjoys the pursuit 
and capture in his own peculiar way. It is all the same 
thing, dift'ering in manner. 
There are unwritten laws governing the matter of 
sportsmanship, known well to the class of sportsmen, 
though perhaps unknown to the \Vorld at large. If any- 
one were to attempt to define these laws, it would be 
impossible for him to do so. If they are violated, com- 
mon sense and the circumstances of each given case 
would make the application of the laws easy. 
It likewise would be impossible to exactly define what 
iualities were attributes of a gentleman, yet each person 
cnows what such attributes are. Still, if each person 
ivere to write out at length his opinions of true gentility 
:here would be quite as much difference of opinion con- 
:erning it as there is concerning what constitutes true 
portsmanship. In the discussion of the particulars the 
font ensemble would be lost. 
Lucius Andrew Childress. 
FOREST AND STREAM. 
The Equipment of Camps and 
Expeditions. 
3¥ PROF. CHARLES H. SNOW, NEW YORK UNIVERSITY, NEW 
YORK CITY. 
(A paper presented before the American Institute of Mining 
Engineers at the New York meeting in February, 1899.) 
{Continued /rom j^age 107.] 
Food. 
Foods suitable for camps and expeditions dif¥er from 
ihose available for more ordinary conditions in two re- 
jpects. First, they are deficient in those imperfectly com- 
prehended vital elements which exist in fresh beef, veg- 
-tables or fruit, as compared with cured beef, canned veg- 
itables and dried fruit. Second, they are limited in va- 
-iety. The first difficulty, while important, is not insur- 
noimtable. Life and health have been sustained for long 
periods on imperishable foods such as are here consid- 
ired. It is, however, very important that the greatest 
jossible variety should be provided. Fo9ds which are at 
irst acceptable, and which are undoubtedly sufhcient in 
autritive value, become objectionable it persisted in for 
,00 long a period. The digestion and working efficiency 
f the consumers are also impaired. Members of the 
jarty will work more cheerfully and resist the influences 
^ue to an absence of fresh food for an infinitely longer 
me where variety is provided. Variety is obtained by the 
tilization of the many forms of cured or preserved foods 
ivailable, and also by a knowledge of cooking as applied 
o such foods. A cook experienced in the requirements of 
amps will provide a considerable variety of dishes from 
% comparatively small list of elementary food substances. 
Foods suitable for camps and expeditions should be 
atisfying, easily packed, readily cooked, and as light in 
weight as possible. - • . 
Meats.— The choice of meats is unfortunately hmited, 
0 that this subject presents many difficulties. Fresh 
rteats should invariably be preferred to any substitutes, 
nd should be procured wherever possible. The United 
States Government assumes 200Z. of fresh meat, such as 
.eef or mutton, as an allowance per man per day. This 
[uantitv is presumed to be interchangeable with i2oz. of 
;ured bacon.' Canned meats must be more or less re- 
orted to when the period of exposure is to be long. 
Vhen well prepared, they are probably the best form of 
[reserved meats, save that they are heavier than some of 
others. Beef, mutton, turkey, chicken and ham are 
he principal meats thus prepared. Specifications gov- 
Tning the canning of meats have been framed by the 
Jnited States Navy Department, and will be found to be 
if service. The preparation of canned foods should be 
nost carefullv superintended, and no product should be 
elected which has not passed the test of actual experi- 
nce. Canned meats do not always remain good and 
resh in wanii climates. This is probably due, at least 
t) part, to 'carelessness in manufacture. It is asserted that 
hese preserved meats have been concentrated, or other- 
pise altered, so that- less weight is required than, if the 
neat were fresh. Such an assumption can hardly be re- 
ied upon practically, save as it may refer to the reiitOval 
° See U. S. AfJliy Issue and Conversion Table. 
of bone and gristle. It is certain, liowever, that th^ jSejp 
cent, of protein is greater in canned meats. Sixteeti to 
180Z. of canned meat should be specified per man per day. 
M.eat pastes or mixtures are frequently employed. 
Pemmican, an illustration of this class of foods, was 
originally prepared by the North American Indians, and 
consisted of dry venison, which, after having been pound- 
ed orotherwise pulverized, was mixed with fats, the flavor 
being sometimes improved by the addition of herbs. It 
is now made from the round of beef, cut into strips, dried, 
shredded, and then mixed with beef suet and Zante cur- 
rants. Pemmican resembles the biltong of South Africa. 
It is sometimes taken on polar expeditions, and can be 
rebed upon to remain good for long periods." 
So-called "emergency foods," in which meat, as an 
active principle, is combined with other food elements^ 
are inanufactured, to some extent, with the purpose of fur- 
nishing a more or less complete animal and vegetable 
food in as small a bulk as possible. The "standard emer- 
gency ration," manufactured by the American Com^ 
pressed Food Co., of Passaic, N. J., consists of dried 
meats, meals and vegetables, reduced to convenient form 
by hydraulic pressure. Three tablets of this compound, 
with one of compressed and sweetened tea, weigh i.281bs. 
and occupy 27 cubic inches. They are placed in a can of 
convenient proportions, thus forming what is intended to 
be an entire day's allowance. The food appears to possess 
unusual merit as compared with others of its class.' It 
should, however, be supplemented by other foods. The 
'^:onceiitrated military soup," manufactured by the Tanty 
Canning Co,, of Chicago, was originally prepared by M. 
Tanty, a celebrated French chef, for use in the Russian 
army. It has since been employed by the government of 
France. Beef extract is sometimes combined with par- 
tially cooked bean or pea meal, and then placed in films, 
so as to closely resemble the common sausage. This 
mixture, known as erbvvurst, is prepared in the .shape of 
soup, only a few minutes' cooking being necessary. It is 
manufactured by the C. H. Knorr Co., of Heilbrun, Ger- 
many.^ Although this mixture is designed abroad as an 
equivalent or substitute for meats in emergency rations, 
it would be classified in this country among the vegetable 
foods. 
Some of the emergency foods are undoubtedly satisfying 
to individuals. It is not so certain, however, that they 
would meet, as an exclusive diet, the requirements of the 
majority. They are certainly useful as occasional sub- 
stitutes, affording an agreeable temporary change. But 
too great a reliance should not be placed upon them, since 
preparations of this kind have received their principal 
tests in Europe, where the requirements for food are not 
as high as in the United States. 
Bacon and ham are almost universally relied upon in 
the United States, because they are compact, durable, 
more or less satisfying, easily cooked, and readily pro- 
cured in any market. Bacon was recommended by the 
U. S. Commissary-General of Subsistence as the best 
emergency meat, after the consideration of separate re- 
ports from eight army departments." Ham differs from 
bacon in containing much less fat. The two meats may 
sometimes be combined to advantage. Bacon should be 
specifically purchased as fat, lean or medium, according 
to cHmate or personal preference. The result is Hkcly to 
be unsatisfactory unless the grade is thus distinctly speci- 
fied. The recommendation of the U. S. Commissary- 
General, above quoted, was in favor of a preponderance 
of lean meat. Where bacon alone is to be employed, lean 
meat should almost invariably be specified, the leanest 
bacon being sufficiently fat. A larger proportion of fat 
is permissible where it can be used in combination with 
ham.^" Some forms of sausages are useful, because they 
afford variety. Approximately, 130Z. of these meats may 
be considered as a substitute for 200Z. of fresh meat, for 
the conditions now under consideration. 
Desiccated or "crystallized eggs have been employed as 
a camp food to a moderate extent, and appear to be 
worthy of a more prominent place in the expedition or 
camp provision list. These eggs can be prepared in 
many ways, notably in omelets, to be used in connection 
with bacon and ham. This substance, as prepared by the 
La Monte Desiccated Egg Co., of St. Louis, as distinct 
froni some others, was one of the most satisfactory arti- 
cles in the outfit of a party recently sent, for scientific pur- 
poses into a very remote region, and detached from its 
base of supplies for mire than six months. One pound 
of the dried product is said to contain the substance of 
forty-eight fresh eggs. Crystallized eggs should be com- 
bined with cold water before heating. 
Evaporated eggs are difficuff to obtain in the East in 
small quantities, but may be procured by the case with- 
out difficulty. In many Western cities they are employed 
by bakers, and can be obtained in small amounts. It is 
reported that the yolks of eggs which are discarded in 
the manufacture of prepared albumen for photographic 
purposes are wasted. It would appear as though a con- 
siderable demand might be created for this most valuable 
substance. 
Condensed milk should be employed wherever possi- 
ble. 
Wild game is frequently considered as a resource. A 
party which is to pass through a section in which wild 
game is supposed to abound should not, as a rule, de- 
^ The Australian pemmican, as prepared by Dr. Bancroft for tlie 
British army service, consists of beef mixed with 30 or 40 per cent, 
of fat, flavored with beef extract. The composition is said to be 
about as follow.s: Moisture, 2.95; fat, 32 to 42.25; albuminoids 
42.25; other nitrogenous substances, 5.20 to 12; ash, 3.22 per cent. 
Five ounces of this mixture is said to be egual to lib. of beef. 
(Report of the Commissary-General of Subsistence, 1894, p. 16.) 
Pemmican is not generally known in the United States and is 
very difficult to obtain. Messrs. Kemp, Day 6k Co., of New 
York city, have provided this food for several expeditions known 
to the writer. 
Since writing the above, tests conducted by the Government 
at Chickamauga, and reported by the current press, appear to 
confirm the above. The impression made upon those in charge 
is said to have been so favorable that the food is under considera- 
tion as a Government emergency ration. 
The success of the German army during the Franco-Prussian 
conflict of 1870 has been largely attributed to the use of this 
substance. As in the case of pemmican, this food is difficult to 
obtai n in the United States except in large quantities. It can 
be. obtained from Messrs. Rode & Co., Sixty-first street and Third 
avenue, New York city. 
" Report, of 1896, page 63. 
^" Hani that is broiled or fried appears to be more concentrated 
and therefore more satisfactory than when boiled Broiled or 
fried, it may be classified with bacon, while boiled ham may be 
compared with corned beef. ' 
p&iicL undulr i-lI)on it. The hunting of game requires 
much time and heavy weapons, such as are otherwise 
not usually necessary. Moreover, the hunter's success is 
iincertain and intermittent. The work of the party is more 
likely to progress rapidly and regularly if the possibility 
of game for food was disregarded when the outfit was' 
made up. Certainly, reliance should never be placed 
wholly upon game or any other outside means of sup- 
port. 
Foods Other than Meats.— It is not hard to decide 
upon foods other than meats. White beans, yellow corn- 
meal, white flour, Carolina rice, oat meal, baking powder, 
■sugar, salt, tea, coffee, chocolate, prunes, raisins, Zante 
currants, dried apples, peaches and apricots are all availa- 
ble in this connection. ^\\\ these articles can be prepared 
so as to remain uninjured for long periods. They meet 
the requirements for food in this connection, in that they 
are satisfying, easily packed, readily cooked, suflicient in 
■variety, and comparatively light in weight. The tomato 
is an unusually acceptable vegetable, and should be in- 
cluded wherever possible; a product containing as little 
water as possible being preferred." The market offers 
many compressed ve.getable foods, some of which are 
quite useful. Bean or pea soup, either in meal, tablets 
or sausages, is usually very good. One of the best grades 
of pea meal is erbwurst, the qualities of which have al- 
ready been referred to. This substance has been tested 
by the U. S. Commissary Department, which reports that 
it IS a good substatute for all other dry and fresh veg- 
etables, and that it is most satisfactory when mixed with 
sniall jneces of bacon and used as soup.'' The principal 
objection to erbwurst is the dilffculty of obtaining it, save 
in large cities. Other mixtures of similar nature are no 
doubt more easily available, and some of them may be 
quite as good. None of them, however, have been so 
exhaustively tested. The fact that preparations of this 
kind are partially cooked is important, as raw beans and 
peas require long-continued preparation. Soup from erb- 
wurst is not as palatable as that from fresh split peas, yet 
during tffe tests later alluded to students requested soup 
from erbwurst because of its nutritive qualities, instead 
of that freshly prepared from the best dried peas. 
Saccharine has received considerable attention as a sub- 
stitute lor sugar. It is quite certain that it contains no 
injurious principle, but i.s, on the contrary, helpful in 
correcting some of the intestinal troubles due to camp 
life. It IS clearly distinguished from sugar, in that sugar 
IS a valuable food, whereas saccharine is simply a flavor 
Recent experiments are reported to have been conducted 
m Germany m which sugar was permitted to form a 
portion of the daily allowance of a considerable number 
ot soldiers; and it is said that the results, when compared 
with those obtained from men who abstained from sugar 
idicated in a very marked degree its value as a food! 
ihe writer has particularly noticed the beneficial effects 
of sugar when greatly fatigued and living upon low diet. 
At such times it appears to act as a stimulant, probabaly 
because unlike starch, it is so immediately absorbed'. 
Sugar should certainly never be omitted from camp sup- 
plies, save possibly in case of emergency. Even then its 
superior qualities are thought to offset any disadvantage 
due to its greater weight. Two grains of saccharine are 
said to possess the sweetening qualities of 102. of sugar." 
Evaporated vegetables are not good from a nutritive 
point of view. They give variety, however, and are useful 
m this respect. Dried onions are one of the most relia- 
ble, and dried potatoes one of the least so. of these foods. 
Dried fruits, as distinct from dried vegetables, should in- 
variably be employed, particularly if the expedition is to 
be out for some time. Prunes, apricots, peaches, apples 
and raisms have been found to be satisfactory from every 
point of view. They are not only valuable foods, but sup- 
ply one of the best means for the prevention of scurvy. 
One-fifth of a pound of dried fruit may be assumed as the . 
equivalent of lib. of fresh or canned fruit. Numerous 
varieties of canned vegetables are available where weight 
IS not a consideration. Many, if not most, of the com- 
pressed foods specially prepared for the requirements of 
camps have but little practical value. The stomach re- 
quires physical exercise as well as nourishment. This ex- 
ercise cannot be obtained unless the food is to some ex- 
tent bulky. A desiccated or compressed food should be 
of such a nature that bulk can be given to it by the addi- 
tion of water. An adjustment must always be made be- 
tween necessary and needless waste. 
Citric acid is desirable as a substitute for the natural 
acids of fruit. When in solution, the flavor resembles 
that of lemonade. Concentrated or "evaporated" vinegar 
IS more or less pure acetic acid colored with caramel and 
flavored with extractive. Chemically pure acid (of 80 per 
cent, strength) may be handled with perfect safety and 
when diluted with fifteen times its own bulk of water will 
afford excellent vinegar, particularly if flavored with 
estragon or some similar substance. White beans are 
universally relied upon in camp diet. Their high per- 
centage of protein renders them one of the best vegetable 
substitutes for meat. One ounce avoirdupois of white 
beans measuring ij^oz. increased after cooking to 2^07 
weight and 3 fluid ounces bulk. 
Hardtack must be distinguished from pilot Wsctiit, 
which IS ordinarily sold as hardtack. The former is 
harder, and, while less palatable, Is more durable. 
Rice is one of the valuable articles in this connection 
Good, clean, large kerneled Carolina rice should be se- 
lected. One ounce avoirdupois, occupying V/, fluid 
ounces increased after cooking to S fluid ounces in'bulk 
and 0140Z. in weight. 
Tea is generally used by the inhabitants of cold cli- 
mates, while coffee is preferred by the inhabitants of 
warmer ones. Tea and coffee have little if any importance 
as nutrients, but are valuable in that thev prevent waste - 
and are harmless stimulants. It is important that personal 
preierence be gratified as regards tea and coffee An in- 
habitant of a temperate climate will usually retain his 
not beTse°d''°"^ ^""^ available where canned tomatoes can- 
Communciation from Major C. A. WoodruiT, Feb. 12 1S99 
fnfvvoll^r'^' *^V,"; i^'^'^'' S..pept. of Agriculture. 
1 \t is well known that large ciuantities of sugar are demanded 
hy the Innihermeu of the northern woods, who employ Tt with 
great freedom upon beans, pork and other food. The negroes 
employed upon, sugar plantations are said to use considerable 
sugar. Ihe writer has passed through several consecutive davl 
of unusual toil without much difficulty, depending principally imon 
crude sugar, other provi.sions having failed i'''">-ipanj i,ipon 
