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The experience 
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with 
LOGIC IN COOKING IN CAMP. 
(Continued from page 965.) 
good for the stomach as whole wheat bread, or 
graham bread or rye bread. This is no supposi¬ 
tion at all. It is a fact which any doctor will 
tell you is truth to the core. Instead of filling 
out your flour entirely, you using the white flour, 
why not also use the other flour? I can assure 
you that you will do nothing amiss by adapting 
this method. If, therefore, you have yeast and 
rye flour and you desire to make some bread that 
will not leave a sordid ache in the center of 
your activities follow this method:—Rye bread: 
Into one quart of lukewarm water put one yeast 
cake and let it dissolve; stir in one quart of 
white flour; add one teaspoon of salt; stir and 
allow to raise well over night. In the morning 
make this into a dough and thicken it with half 
rye flour and half white flour. Add one table¬ 
spoon of lard and one of sugar. When this has 
been thoroughly attended to allow it to raise in 
the pan for at least three hours. Then knead it 
down again (and the more you knead it the bet¬ 
ter it.gets); now make it into loaves and bake 
over a slow fire upwards of an hour. This 
should give you bread truly of the sort that 
mother makes at home. 
If you locate yourself in a permanent camp I 
would especially suggest that you prepare for 
yourself what is known as an outdoor oven, two 
designs of which will be noted with this article. 
I11 Figure I: this oven is built up of stone, two 
sides and the back, with the front completely 
open. On the top is spread a piece of sheet iron. 
This is not an oven in the sense of the word but 
by the use of it you have an excellent surface 
on which to fry and cook, and if it is large 
enough you can have all your pots, kettle and 
frying pan on it at the same time. By the use 
of this you get a moderate heat; not a burning 
heat such as you get when frying right on the 
coals. For baking you can make an oven such 
as seen in Fig. II. This is an oven. The lower 
portion is the same as Fig. I; the only differ¬ 
ence is that another section is added above like 
the lower section and another sheet iron covers 
the top. A chimney is made in back as shown 
in the illustration. In this oven baking and 
roasting may be done with excellent finish to say 
the least, and the process has many points to its 
credit that should not be overlooked. With the 
use of well-selected stones, and clay, such an 
oven as this can be put up anywhere and you 
will be so highly delighted with the results that 
you will never camp again without it. It makes 
for convenience and satisfaction. 
THE CAMP COOLER. 
HE question of food has been taken up by 
any number of well-qualified authorities— 
food both for the hike and food for the 
camp. But the question of keeping this food 
fresh and good does not seem to have required 
so much attention. Of course there is the ever¬ 
present brook or lake into which the butter, meat, 
etc., go after being incased in the pail. That’s 
all right for the man who is making “one night 
stands,” but for the man who has a camp—how¬ 
ever rough—to which he goes and where he 
spends from two weeks to several months a year 
and where ice is out of the question this primi¬ 
tive method of drowning the butter is just a bit 
of work that does not fill his soul with delight. 
To him then some sort of an improvised ice¬ 
box is a necessity. 
The cooler requires only a few tools, some 
nails, a saw and some old potato sacks. The 
accompanying sketch will give some idea of what 
I mean. 
Cut your sticks about- five feet long, frame 
about a foot from the ground and brace them 
well—corner to corner. The roof should be 
somewhat sloping and be covered with a piece of 
roofing paper to keep out the heavy rains. Have a 
solid flooring so that the squirrels, etc., are warded 
off. Shelves—as many as you want, but the 
door should take up the whole side, so that when 
you are after anything there is no need of pry¬ 
ing into dark corners. 
Cover the whole frame with the sacks, tacking 
the edges down well at the same time not stretch¬ 
ing the bagging—have it tight, that is all. Place 
the whole thing in a shady spot, one where the 
breeze is most of the time, the shade of the cabin 
to which the cooler may be braced. 
Get an old box and drive it full of nail holes 
about an inch from the bottom, set this on top 
B D S S’, Side for Door. 
of the cooler and fill with water. The water 
seeping out of the holes will run down the sides 
of the cooler and the air will do the rest in keep¬ 
ing the food in nice condition. Evaporation 
works wonders when used in the proper way. 
We have used such a cooler for several sea¬ 
sons and have found it not only convenient but 
also a time and labor saver, and, best of all, it does 
keep the butter fresh and solid. Of course, if 
you like to use liquid butter keep it in the sun. 
The cooler is about the best thing that you can 
have about the camp. The small animals will 
be kept out and if the feet of the cooler are set 
into water-filled cans the ants will also find an¬ 
other home. Try the stunt. You will be pleased 
with yourself for thinking of it and “never more” 
with the brook for an ice-box. 
