306 
FOREST AND STREAM 
tion and emotion.” He started in all right for 
an “extra” day. In the supreme moment he re¬ 
membered and changed the whole tenor of his 
remarks. Then the grand old forest echoed and 
re-echoed with laughter in which H— joined 
heartily. 
Summer campers unaccustomed to roughing it 
sometimes object to cooking by an open fire. This 
can be overcome 'by providing a camp cook 
stove. These stoves are made of turnable sheet 
iron or steel—square in shape about ten feet long 
twelve to fifteen inches wide; and deep enough 
for an oven. Camp stoves can be furnished by 
dealers in sportsmen’s goods. If, however, the 
cooking is to be done by an open fire, a camp 
range will be found to answer the purpose bet¬ 
ter than any other out-door fire. The range is 
made by selecting two moderately heavy logs 
four or five feet long. Lay them on the ground, 
eight or ten inches apart, on top of the back 
log. Place another somewhat smaller log to 
form a higher back, though this is not actually 
necessary. Pins should be driven into the ground 
at the ends of the logs to keep them in place. 
Remove the earth from under the front log, for 
a space of two and a half feet or so; this to 
create a draught. Build the fire of small pieces 
of wood between the logs. Then you have a 
resting place over the fire for frying pan, broiler, 
kettle and coffee pot; also a handy spot from 
which to rake out the hot ashes and embers for 
baking potatoes. Bright clear, hard wood only 
should be used in camp cooking, as resinous 
wood impregnates the food imparting to it a 
most disagreeable taste and odor, in fact ruins 
it. Make the range fire of hickory, maple, birch, 
red birch or any of the sweet bright woods. It 
is almost superfluous to add that the range logs 
burning through can be heaped up to assist in 
the night fire in front of the tent cabin or “lean 
to” and another range made at leisure. 
Always use in camp self-raising flour. It 
saves yeast, powder or cakes. From it can be 
made bread, biscuit and flap jacks. The latter 
should be made in the frying pan and always 
fill the pan to capacity. The flap jack is noth¬ 
ing more than a large griddle cake and can be 
turned with the knife; but the best way is to 
turn it by flipping it up into the air and catching 
it on the adverse side. After a little practice 
this is learned. Pone bread can also be baked in 
the frying pan. A capital cooking iron to have 
in a permanent camp is a pair of old fashioned 
waffle irons, the kind that bakes one big square 
waffle at a time. Memory goes back to that 
waffle hot and brown from the irons, the real 
Duchess County or Orange County, butter melting 
and running into and filling each one of those 
little squares, and then the maple syrup (we had 
maple syrup then not glucose). Ah, me the good 
old times and the good things of long ago. Army 
hard tack, also pilot bread will be found handy 
in camping. 
In the open season for game there will prob¬ 
ably be in camp quail, grouse and possibly tur¬ 
key, also venison. To roast a turkey before the 
fire, place two forked stakes in the ground be¬ 
fore a hot fire with plenty of coals. Dress the 
grand bird and spit him on a strong straight stick 
running it through him lengthwise. Place the 
ends of the stick in the forks, thus a rough 
turn split is made that will answer. Turn the 
bird slowly with frequent bastings until well 
browned. Quail, snipe and wood cock may be 
well cooked by stringing them on a wire and 
turning them before the fire—of course a drip¬ 
ping pan is used in this roasting and basting. 
Venison steak is cooked in a number of ways; 
and the ways depend largely upon where the 
steak is to be cooked. If in a hotel or home 
it is good broiled or roasted, if in the woods it 
is good fried; thrown on the coals and thus 
broiled or toasted on the forks of a stick. It 
is also good as one of the component parts of 
hunters pot. Thus it would seem deer meat is 
an all around sort of meat. Hunters pot is a 
mixture of all kinds of game, a species of game 
medley, all cut in small pieces—grouse, quail, 
venison, fish and any kind of vegetable. 
There are various ways of cooking fish in 
camp, chief of which is to fry and broil. A 
good sized fish can be roasted on a board; 
“planked” as they plank shad in Baltimore and 
over on “de easton sho” of dear old Maryland. 
All those parts, likewise Philadelphia, knows 
how to plank a shad. “You don’t know.” Well, 
indeed, you must have had your “raisin” inside 
the “Isothermal” line of baked beans and 
perpetual pie—also doughnut—Here we are: 
Split the fish, season well with pepper and salt 
and a slight suspicion of red pepper. Fasten to 
a hard wood board with wooden pins or nails, 
have the board supported before a smart, bright 
fire. Baste with “gilt edge” butter, bake to a 
good dark brown, the side exposed to the fire. 
Be thankful you know how to “plank” and you 
will be, when the first morsel passes your 
palate. 
Small fish can he nicely cooked by wrapping 
each fish in three or four thicknesses of plain 
brown paper, wetting the folds of paper 
thoroughly, as the fish is rolled in it. Bake in 
the hot ashes. When removed the paper will 
peel off, taking the skin with it, leaving the fish 
well cooked and appetizing. 
Cleanliness in -camp should be particularly 
observed—and about camp the sanitary laws 
should be followed as strictly as circumstances 
will admit. Keep everything clean -and tidy. 
Never go to sleep with boots, shoes or mocca¬ 
sins on. If foot gear gets wet, grease the soles 
as well as the uppers and dry thoroughly. 
Broad soled lace shoes and thick .soled mocca¬ 
sins are comfortable around camp and for gen¬ 
eral use, while it is well to provide plenty of 
blankets, yet the average person -who has yet 
much to learn about the conveniences and 
economics of camp life makes a mistake by 
having too many blankets over him thinking.— 
“Well I am in camp under canvas (or in a log 
cabin) and I must avoid colds and draughts.” 
He piles on the blankets, gets very warm in the 
small hours, throws the heavy covering off and, 
very likely, takes cold. The safe, and most com¬ 
fortable course is to go to bed covered lightly; 
with an extra blanket handy to pull over you in 
case you wake up when the fire burns low. If 
you sleep on the ground, place the rubber blanket 
down first, it resists dampness, protecting the 
person and the rest of the bedding. Wear old 
clothes—-woolen goods greatly preferred. Pro¬ 
vide yourself with good thick woolen stockings. 
If your shoes make a sore spot on your foot, 
rub soap on the outside of the stocking before 
removing it from the foot. Wear soft, thick 
woolen shirts, ample in dimensions. If regular 
shooting clothes are preferred, medium weight, 
dark brown corduroy is highly recommended. If 
the country to be tramped and hunted is rough 
and 'briary—in fact for most any locality— 
strong canvas leggins are very serviceable indeed. 
Provide yourself with a good supply of 
matches. Keep them in a water proof receptacle. 
Water proof match safes for personal use are 
sold by dealers in sportsmen’s goods. Wet, cold 
days will occasionally come to camp. The days 
can be made more or less cheerful. It is very 
necessary to be prepared for bad weather. Keep 
on hand a large quantity of wood for wet days 
and have a place inside the tent or cabin for 
all articles that might be damaged by rain. 
There are a number of recipes for water 
proofing canvas. The following is as good as 
any and is generally recommended by old timers. 
One half pound of sugar of lead and one-half 
a pound of powdered alum. Dissolve these 
parts in a pail of rain water. Pour off in an 
ordinary wash tub and soak the canvas in it 
thoroughly, then dry it; do not wring the canvas. 
This also renders the canvas almost fire proof 
from sparks and hot ashes that may hold small 
live embers. A close watch should be kept at all 
times to prevent fire; eternal vigilance has saved 
many camps from destruction, and a lack of it de¬ 
stroyed many more. 
Here is one of the best leather water proofs 
I know of. I have used it for years. Four 
parts pure tallow, two parts bees’ wax, a piece 
of resin the size of a chestnut, a teaspoon full 
of neatsfoot oil. Melt together in a small tin 
bucket or can. Keep immersed in boiling water 
until parts are thoroughly incorporated. Rub the 
uppers and soles, keeping the leather very warm 
during the operation. Some people cannot go 
into the woods without being poisoned by certain 
leaves and shrubs. Strong ammonia applied at 
once on the appearance of rash generally will 
cure and relieve the sufferer. Sometimes 
very hot water will kill the poison—-also sweet 
oil will in many cases prove efficacious. 
There are many ways of being comfortable in 
camp, making the situation sort of homelike, 
chief of which is to study to please those around 
you, make light of disagreeable things, try and 
be jolly under disagreeable circumstances; a 
sort of Mark Tapley. Do your part of the work 
cheerfully; aim at contentment, exercise a spirit 
of charity, overlooking any little weakness in your 
companions, remembering your own short com¬ 
ings. However, you can keep your eyes open 
and learn by experience. 
(To be continued.) 
Just out —the Manufacture Francaise D'Amies 
Et Cycles De Saint-Etienne’s Catalogue for 1914- 
15; a big book, made up of 1,200 full-size pages, 
weighing 3 lbs., and contining 50,000 black and 
white and colored illustrations, showing all latest 
and finest designs in fire-arm, cycle, sewing-ma¬ 
chine, and typewriter construction, besides the 
most comprehensive collection of goods connected 
with every known sport, the home, the office, the 
workshop, the farm, the garden, photography 
Horology, Optics, etc. 
Send post-free on receipt of 6 cents from read¬ 
ers of Forest and Stream. 
