168 
FOREST AND STREAM 
unreliable. But the memory of the old gun still 
lingers. 
In an article I mention in the Record-Herald 
the police were looking forward hopefully to an 
automatic of that pattern being put on the mar¬ 
ket—a small, chunky weapon of heavy bore, with 
fhe mission of delivering a smashing blow at 
close range. The accuracy shown by the .25 
automatic with its little two-inch barrel seems 
to indicate that it would be easy to make an 
Answers to the “Old Camper Problem” pub¬ 
lished in Forest and Stream of January 24, are 
beginning to pour in. They are not only inter¬ 
esting, but nearly all of them are valuable in show¬ 
ing how expeditiously and temptingly camp fare 
can be prepared under emergency circumstances. 
After reading some of the answers which will be 
published from week to week, Forest and Stream 
feels certain that more than one of its readers 
will long to get lost in the woods, if the end of 
the journey means sitting down at an improvised 
table filled with good things which contributors 
are writing about. It is not too late to send your 
own answer and it is urged that all who have an 
idea that they could do as well or better than 
others will hasten to write. One or two of 
the earlier replies received are published below.— 
Editor’s Note.] 
A REGULAR WOODS WALDORF. 
Editor Forest and Stream : I am very much 
interested in your query: “How did Old Camper 
solve this Problem.—Without any elaboration 
or special attempt to create, I should have at¬ 
tempted the following: 
Much depends upon just what composed “Old 
Camper’s” cooking kit, but it must be presup¬ 
posed that, in addition to pots and pans, he had 
a grate and broiler and a reflecting baker. 
Given these, I should have proceeded thusly; 
without any apologies to my guests, even for the 
vigorous butter. Discarding the cold boiled pota¬ 
toes—although they could have been used—I 
should have peeled, washed and halved a dozen 
“Murphies” and put them on to boil; then I 
should have cut off and halved the breasts of the 
partridges. The dressed trout I should have 
placed handy, each being rubbed with the vigor¬ 
ous butter, with a thin slice of bacon on the 
inside. 
I should then have prepared my biscuit dough 
as follows: 
3 pints flour, 
3 teaspoons baking powder, 
1 teaspoon salt, 
2 tablespoons cold grease or lard, 
mixing thoroughly dry; then adding a scant pint 
cold water, rolling out with the vinegar bottle 
and cutting into two dozen biscuits, which fill 
the two pans of the reflecter. 
My side fire for baking would now be pushed, 
and the fire under the grate would be given 
plenty of birch or maple for broiling. I should 
cut up or fine my dried cheese and later, with a 
generous portion of the vigorous butter, cream in 
the sauce pan or skillet to be used hot on the bis¬ 
cuit in lieu of the vigorous product. 
By this time the Murphies are beginning to 
flake off in the water and will soon be soft 
equally accurate gun of larger calibre and suffi¬ 
cient compactness—and I am sure it would have 
a good sale. 
So if any arms company is thinking of putting 
out another gun of about the size of the present 
.25, why not try and give us one with more 
power? And why not furnish an automatic 
rifle for the little .25 cartridges which would be 
an ideal hunting arm for game up to the Size of 
deer—and including deer, in this region? 
enough to fork out and brown nicely in bacon 
grease or lard and butter. 
My baking fire being in good shape, the re¬ 
flecter is gradually approached nearer to the heat 
and the biscuits are beginning to rise nicely. 
I would now begin broiling my partridge 
breasts with the wire broiler, rubbing them with 
strips of bacon which I would later serve with 
each pair; I should be doing my trout on the 
grate alongside and should dress them in the 
same way. In the meantime, the Murphies are 
acquiring nice brown jackets and one pan of bis¬ 
cuit is finished and is at once replaced with the 
other. 
Odors are beginning to rise and a side glance 
at the better looking of the two ladies shows her 
to be just short of slobbering. At my gentle hint 
the rather indifferent looking one of the ladies 
kindly places the plates, cups, knives and forks 
on our pole table, serving each cup with one or 
two tea tabloids—depending on the strenuous 
action desired. A fresh tin cow of St. Charles 
cream is punctured for the occasion and I serve 
each of my guests with two of the trout and a 
pair of partridge breasts, offering the hot Mur¬ 
phies right out of the pan, the biscuits likewise; 
the creamed cheese, served in one of my soup 
bowls, is voted a very good substitute for butter. 
Considering that the time limit was one hour 
and that my guests had fasted all day and were 
decidedly hungry, my menu was accepted as the 
very best, and eaten down to the bone. 
I may add here, that the only “shine” to this 
set out was on the alumino'l ware. 
Given more time, an excellent hot stew of 
partridge, potato and julienne, could have been 
produced; the salt pork could have been cut into 
rather thick slices, parboiled, dipped in egg solu¬ 
tion and flour and fried into dandy fritters. 
The cold boiled potatoes could have been 
mashed, mixed with milk and chipped onion and 
fried into just as dandy patties, the raw Mur¬ 
phies sliced and fried with onion, the bacon and 
cheese grilled, the broiled trout served with 
cress, etc., etc., but these people wished to be put 
right to get to their camp and had to be fed in a 
hurry, and with what I thought would be most 
filling—so there you are ! 
Dr. J. A. MELSHEIMER. 
Hanover, Pa., Jan. 26, 1914. 
A COOKING SURPRISE PARTY. 
Editor Forest and Stream: From what “Old 
Camper” has to say of his supplies in camp, one 
would not infer that the butter was of any value, 
so we will cut that out. Just what his cooking 
facilities are he does not state, but we will infer 
that he has a fairly good cook stove with oven, 
spiders and bake pans enough to get on fairly 
well. 
February 7, 1914. 
This being the case, and a time limit of one 
hour to prepare supper, the first thing I should 
do would be to build a good brisk fire in that 
stove, placing two spiders on the back part of 
the stove to warm up, with a little fat in each. 
Next I should get those trout warm and grease 
a baking pan, roll the trout in corn meal or 
cracker crumbs, and place them in the pan. Next 
cover these fish with thin slices of bacon or pork, 
whichever is preferred, and place them in the 
oven on the top grate, closing the door. 
This out of the way, slice the cold potatoes in 
rather thick slices, possibly five slices to the inch, 
then slice the breasts of the partridge, so they 
will fry even, then place the pieces of potatoes 
flat down in the spider, one deep only. After this 
is done, put the pieces of partridge in the other 
spider and turn each piece of meat and potato 
at the right time, looking in now and then to see 
how the trout are getting on. 
“Old Camper” makes no mention of bread, 
crackers, milk or cream. If he had crackers, the 
cheese could be used on the crackers by placing 
them in the oven; if he had milk, griddle cakes 
could have been added. If cream, coffee; if no 
milk or cream, most people, I think, prefer tea. 
G. F. B. 
WORRYING DISPOSITION. 
Editor Forest and Stream : “Old Camper” 
must have a worrying disposition, else he would 
not have been so put out over the fancied prob¬ 
lem of providing a Delmonico lunch with fixin’s 
for two ladies and a gentleman in the wilds of 
Canada. I am not a cook by nature, inclination 
or training, and prefer to leave culinary de¬ 
tails to the guide, so I cannot make any practical 
suggestions that would have done “Old Camper” 
any good. Looking at the problem from another 
standpoint, however, it seems to me that I should 
have taken the ladies into my confidence, told 
them frankly just what I was up against, and in¬ 
vited them to pitch in and help peel the trout, 
kill the butter, cook the mayonnaise, etc. Not 
only would that have been hospitable, but it 
would have meant taking them into the family 
circle. Ladies are pretty much the same the 
world over, whether in the camp or the drawing 
room, and I believe that any lady who would re¬ 
fuse to help under such circumstances is no lady. 
Ergo, “Old Camper’s” problem falls to the 
ground. 
One thing more: What was “Old Camper” 
doing with partridge in his larder in the summer 
time, eh? I have heard even pure-souled, high- 
minded guides refer euphemistically to “pat-, 
tridges”—during the summer—as porcupines. 
Why couldn’t “Old Camper” have spared our 
feelings? I-TOOK-A-KUK. 
New York, Jan. 25, 1914. 
(To be continued.) 
JERSEY’S LAWS MAY BE ALTERED. 
Bills to repeal the gunners’ license law of 1909 
and to change the open season for game gener¬ 
ally, have been introduced in the New Jersey 
legislature by Senator Martens of Hunterdon 
County. It is said that the effect of this repealer 
would be to cut $65,000 from the state’s revenues, 
the yearly sum now paid by hunters, and that it 
would throw back upon the state all the expense 
of annually restocking the woods, fields and 
streams,'all the cost of protecting game of every 
kind and all the sums needed to maintain the 
Fish and Game Commission in all its work. The 
game laws are now self-supporting and it is 
claimed their repeal would cost the state $100,- 
000 a year. 
Solving the “Old Camper” Problem 
“Forest and Stream” Readers tell how, from a Limited Larder, they would have 
fed those Hungry and Unexpected Guests 
