366 
F O II E S T A N D S T R E A 
July, 1919 
Announcing the new cveREADy LIBERTY Daylo 
Double the number of 
your happy vacation hours 
^with a^ “Liberty” Daylo 
I T is named the Liberty because it leaves 
the hands free — can be clipped over your 
belt, or slipped over a button. Get one 
NOW for your vacation. Two handsome 
styles, gun metal and full nickel, fitted with 
a long-lived Tungsten battery. 
rcadY to hnnj on your belt. 
Evereadydealersfrom coast 
to coast are demonstrating 
this New Daylo NOW, 
the best all - around light 
Eveready has ever produced 
The light that says : 
**There it is!** 
Ready to Hang onButton orHooJ:. 
Fishing and Canoeing 
on the beautiful Lakes and 
Rivers of New Brunswick. 
Salmon and Trout Fishing. 
Guides with complete Outfits 
furnished. 
Write for particulars. 
J. Harold McMurray, Secty. 
The New Brunswick Guides Assoc. 
FREDERICTON, N. B. 
ROBERT H. ROCKWELL 
753 East 32nd St., Brooklyn, N. Y. 
to keep the smoke-black off the outside 
and a good reason for leaving it on is 
that it prevents rust. In the pot bag, 
also, are two army pannikins made of 
aluminum. These are used for fry pan 
and platter, while the covers are used for 
side dishes. The pannikins have long 
handles and hinges which clamp over the 
covers, making fine receptacles for carry- 
ing meat while on the hike. During din- 
ner, the panniken holds your “platter 
luncheon” which, if it becomes at all cool- 
ed, can be placed back on the “fire dogs” 
for a warming. Pannikins can be bought 
new or in stores carrying reclaimed army 
goods. 
Other necessary articles of the pack 
sack are butter jar and match jar, both 
with screw tops such as salad dressing 
jars. A small bottle for evaporated 
cream which is a better container than 
the can because the former will not spill 
A cake of soap, a dish mop, dish towel, 
and hand towel are requisites. 
The pack sack before us also contains 
a folding reflector oven and pan, a small 
poncho for a ground spread while eat- 
ing, extra pairs of woolen socks, a guard- 
ed hatchet, flash light, compass, camera, 
fishing rod and its outfit, a small bottle 
of iodine and a roll of bandage. 
The food to be carried will be sug- 
gested by the following menus which call 
for fresh vegetables in preference to 
canned : 
Steak, boiled potatoes, peas, bread and 
butter, jam, fruit, cream, and coffee. 
Chops, baked potatoes, spaghetti with 
tomato sauce, rolls, cake, fruit, tea. 
Ham, beans, biscuits, marmalade, 
apple sauce, doughnuts, coffee. 
Then there are fresh fish, chicken, 
Irish stew, omelettes, in fact everything 
that you care to have at home you will 
find a pleasure to prepare in the open. 
O NE of the most important things 
about cooking outdoors is the fire 
and the most essential note on the 
fire is to keep it small and hot. Start by 
driving the “fire dogs” into the ground 
with a space between of about three 
inches at one end and five at the other. 
Scrape away carefully for a radius of 
three or four feet all dry grass and leaves 
so as to prevent a spreading fire. Pile dry 
leaves about the fire irons but no higher 
than the bars which will be but five 
inches off the ground. Distribute over 
the leaves fine tinder or dead twigs which 
you will find abundant on the forest 
floor. 
You will gradually feed larger wood 
on the fire hut not exceeding an inch in 
diameter. When the fire is assured and 
a fairly hot bed of coals is laid, which 
(CONTINUED ON PAGE 371) 
Fire dogs and bag to carry them in 
