3(8 
FOREST AND STREAM 
Sept. 21, 1912 
LEFEVER GUN 
WINS HIGH AVERAGE OVER ALL 
Blue Grass Championship, Winchester, Ky., July 4th 
192 ex 200 
in the hands of Mr. Woolfolk Henderson. 
Lefever system of taper boring insures the maximum 
penetration and most even distribution of shot. 
Send for catalog 
LEFEVER ARMS COMPANY - - - - Syracuse, N. Y 
/""LEAR VISION means a sure shot. The bright rays of the sun, or the haze of a 
^ dark day can’t affect your vision if you wear KING'S SHOOTING GLASSES. 
Made of Akopos Crystal, our exclusive product and infinitely superior to amber. 
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The KING and the KING-BUSCH-STELLUX Binoculars have wonderful magnify¬ 
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Write to-day for Booklet and Prices 
THE F. W. KING OPTICAL CO. Cleveland, Ohio 
No Shortcomings 
The Smith Gun has no shortcomings—not one. The 6 Hunter 
brothers, with inventions, precision, workmanship and experience, 
kept after shot gun shortcomings for 22 years, until they had wiped 
out the last and least important one. 
“6 Times 22 Years Experience” gives the shooter of a Smith 
Gun the fullest possible pleasure in the field, and the maximum 
game in his bag. 
Ask your dealer to show you the new L. C. Smith 20-gauge. 
Send for Catalog. 
HUNTER ARMS CO., 90 Hubbard St., FULTON, N. Y. 
L. C. SMITH GUNS 
—Maxim Silencer— 
Your equipment isn’t complete unless your rifle is fitted with 
a Maxim Silencer. It will enable you to shoot small game and 
enjoy target shooting around camp without frightening off 
big game. Doubles the pleasure of your trip. 
Made in all calibers with couplings to fit any rifle. Ask 
any sporting goods or hardware dealer to show you one; or 
write us make and caliber of your rifle and we will send full 
information. Give dealer’s name. 
Ask for our interesting free Catalog 
MAXIM SILENT FIREARMS CO. 
17 Colt’s Armory Hartford, Conn. 
Insist on Silencer equipment when ordering your new rifle 
Guns for Big 
and Little Guns 
the best of them-RIFLES, PISTOLS 
and AMMUNITION—all of the sun¬ 
dries too, are here in endless variety. 
Our Catalogue shows some rarely good 
bargains. It is a book worth having 
and we really want you to have one. 
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have been friends long ago. 
H. H. MICHAELSON 
916 Broadway, Brooklyn New York City 
PAGE CATALOGUE FREE TODAY 
Mastering Rifles and Shotguns 
©-UWFG 
HANDBOOKS 
The new text¬ 
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work and play 
Can be simplified by read¬ 
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RIFLES AND RIFLE 
SHOOTING—Charles 
Askins. Relative merits 
of different guns. Tar¬ 
get practice, snap shoot¬ 
ing, wing shooting. 
SPORTING FIREARMS 
—Horace Kephart. Shotguns and rifles. 
Range, trajectory, killing power, mechanism, 
various loads, boring, testing. 
WING AND TRAP SHOOTING—Charles 
Askins. Only modern manual in existence 
dealing with shotgun shooting. 
Purchase from bookstores or direct at i0 
cents a copy. Postage extra, 5 cents. 
Send for free Outing Handbook catalogue. 
OUTING PUBLISHING COMPANY 
OUTING MAGAZINE yachTir»3 O-tHH-NG HANDBOOKS 
141145 WEST 3oth ST NEW YORK 122 S-MICHICAN AVE CHICAGO 
OUR DAILY BREAD. 
Continued from page 358. 
Oriental macaronis are obtainable any time in 
Manhattan. .From the cleanly-to-handle speckled 
buckwheat macaroni, the chicness of bona fide 
buckwheat cakes can be had any day in tent- 
dom by briefly soaking and making into a paste 
the little sticks, about twenty centimeters long or 
eight inches.) The buckwheat cakes in our res¬ 
taurants are mostly a cheap grade of common 
wheat flour. 
riie macaroni hard-tack is also used by 
campers as a makeshift plate. In timbering- 
parties in the Norge semi-Republic—and timber- 
men are not over-particular—the debris often re¬ 
mains after a repast of miscellaneous fragments 
of these impromptu bread plates. These are 
gathered up by the thrifty cook of the party, 
and appear resurrected in the next meal’s soup— 
of course, a nutritious rehash, undoubtedly. Our 
own restaurants do the same thing with bread 
leavings, it appearing as the “bread pudding" of 
mystery. In frequenting restaurants I have ever 
taken care to avoid these bread pudding resur¬ 
rections. 
WHEAT EVER SUPERIOR TO RYE. 
As between wheat and rye hard-tack breads, 
be it known that wheat is ever the superior 
cereal for the outdoor life toiler. For a score 
of years I have personally experimented and 
tested the two. Just try a few times to row a 
boat up-stream hour on hour on a “fuel" of 
rye as against wheat bread. In all rye countries 
wheat is looked up to as the superior bread, but 
rye is cheapest, hence its predominance in cer¬ 
tain lands. A solid wheat flour pumpernickel is 
also made. Try it against the rye! 
THE OAT BREAD IN SAUSAGE FORM IN CELTIC 
COUNTRIES. 
There is no compounded bread in the world 
to compare in sustaining power to the oat bread 
sausage of the Scotch. It has already been de¬ 
scribed at length in a previous issue of this jour¬ 
nal. Now a picture is given of it. The thing of 
compressed powdered salt with some pea meal 
added, called the Deutsche erbswurst, is a thing 
of poverty compared to this Celtic production. 
This last can be eaten any time as it is, having 
been thoroughly steadi-cooked before entering 
trade, whereas the Teutonic counterfeit requires 
fire and water and time to make it edible. And 
how about arriving in camp, jaded out with 
fatigue at night, in a drenching rain, with every 
stick of fire wood around sodden through! 
Your sausage of mainly powdered salt (yclept 
erbswurst) is inedible per se. and if you at¬ 
tempted it, you would probably be tortured anon 
in the night with the horror of unsatiated thirst. 
But now with the kindly oat sausage from Dun¬ 
dee-side (originally), that you can munch in 
your sleeping bag even, and slumber through the 
night in peaceful repose. True, I will admit that 
warming up the oat sausage, or slight steaming, 
enormously improves its flavor and tastiness. I 
never met with anything in the universe which 
was more improved, gastronomically, by slight 
heating than this oat sausage. 
The oat bread sausage can be obtained any¬ 
where in America where the Scotch oat bread 
disks, or tri-cornered flat cakes, are obtainable. 
All our larger cities have their Scotch bakeries 
turning out good goods, and even some Irish 
bakeries make and sell them if the baker hails 
from Northern Erin, where the oat breadstuff's 
are common enough from farm hovel to city. 
Nobody who has ever tried the cleanly oat sau¬ 
sage (sometimes nick-named by Glasgow people 
“oat pudding"—just as some pig’s blood com¬ 
pounded sausages are dubbed "black pudding") 
as a life-sustaining article of camping diet will 
have much faith in the powdered salt Teutonic 
excuse thereafter. 
^ :{? sf: sf; 
Any reader requiring more detailed infor¬ 
mation about any of these camping foods of the 
nations is requested to drop a line direct to the 
