pry outward. By slipping end of spring 
along under bark and making successive 
short prys upward and outward from 
log, one can remove large strips of bark 
very quickly and easily. This method 
also has the advantage of leaving the 
log smooth ; while if peeled with an axe 
the wood is scored and made uneven. 
This method I recently used in peel- 
ing logs for a cabin and found that I 
could peel more logs and with much less 
effort than my companions, who used 
axes. ’Tis a “wrinkle” worth knowing. 
E. A. Staggs, Arizona. 
and streams seem to call every one. 
Our hills are being opened more and 
more to the motorist-camper. Each 
year sees new roads started or old 
trails extended farther into the wilds. 
It matters not whether a motorist 
intends exploring the country a week, 
PREPARING GAME MEAT 
W ILD game is dependent for its 
palatability quite as much upon 
the manner of its preparation for cook- 
ing as upon the process of cooking it- 
self. I shall mention here three matters, 
commonly overlooked, which I have 
found to be of great importance in the 
preparation of game, especially of small 
game, for the cuisine. 
In the first place an animal should be 
bled when killed, to prevent internal 
clotting, commonly called “blood-shot,” 
and to preserve the meat from early 
spoiling. The bleeding may be effected 
by cutting the jugular vein, in the neck, 
or by severing the head from the body. 
When the game is dressed it should 
never be washed in cold water as the 
cold water causes the muscles to con- 
tract making the meat tough, and also 
tends to cement to the flesh any dirt or 
hair that adheres after dressing. If 
the piece can be kept free from dirt it 
is preferable not to wash it at all, but 
if it is necessary to use water, warm 
water should be used. 
A most important rule to observe is 
not to cook any kind of game within 
ten hours after the kill. When an ani- 
mal is cooked immediately after killing 
the muscles are tense and may even be 
seen to jerk convulsively when brought 
into contact with the heat. If allowed 
to set for at least ten hours the muscles 
will become entirely relaxed with the 
result that the meat will be more ten- 
der and will prove more palatable when 
.cooked. 
V. L. Thompson, Arkansas. . 
CAMPING WITH A CAR 
To the Ejditor of Forest and Stream: 
DOTH old and young are beginning to 
realize the value of the occasional 
motor jaunt to the woods or hills. The 
mountains with their trees and rocks 
a month or only a day. Be it winter or 
summer, if he is going to travel 100 
miles or 1,000, he must carry along his 
kitchen, dining-room and bedroom para- 
phernalia. He simply must eat and 
sleep. Probably the most important 
are the sleeping accommodations. Most 
tourists are willing to eat from “tin 
cans,” but few care to do their sleeping 
on the ground. 
I am going to describe an actual bed 
arrangement which, although weighing 
no more than 100 pounds, was used with 
complete satisfaction by a family con- 
sisting of man, wife and two boys, aged 
fourteen and sixteen. Although the 
jaunt was in mid-winter, the entire out- 
fit did not cost over $15, which is not 
much drain on the purse. 
The ideal auto-camping bed is light 
in weight; strong, durable, compact; 
quickly put up and taken down; also 
roomy, comfortable and inexpensive. 
The beds — they are located on both 
sides of the machine — combine all these 
features. When not in use they are 
rolled up very compactly, slipped into 
a specially prepared sack 'and strapped 
firmly to the running-board. There are 
no nuts or bolts to lose, and nothing to 
rattle as the car rambles over the road. 
The moment the car stops for the night, 
both of these beds may be put up and 
made ready for sleeping. It takes about 
fifteen minutes, including putting up 
the tents — almost before the cook of the 
party has the bacon on the fire. They 
may be taken down, placed in a bag 
and fastened to the running-board in 
about the same short period of time. 
Both beds fit in one bag. The reader 
who has ever done any automobile tour- 
ing will appreciate the convenience and 
utility of such an outfit. 
Each bed is six feet long and four 
feet wide. The bed section is made of 
very heavy canvas. The head end, 
which is toward the rear of the ma- 
chine, is supported by a piece of strong 
angle iron, the inside end of which rests 
upon the hub of the rear wheel. A 
curved extension passes between the 
spokes and grips the inner edge of the 
rim, keeping the angle iron from tum- 
( CONTINUED ON PAGE 129) 
