August, 1918 
FOREST AND S T R E A M 
501 
until a milky fluid exudes when the flesh 
is parted with a fork. As the liquid on 
the fish is reduced, baste it with hot water 
that nas been poured into a pan containing 
a little butter. This is the most satisfac¬ 
tory liquid for basting either meats or fish. 
Serve very hot, preferably from the pan 
in which it was baked. 
Keep your cooking utensils in camp very 
clean—on the inside, at least—and you can 
always serve food in them. This is the 
secret of serving things hot in camp. When 
eating in the open air, food cools rapidly, 
and clean cooking dishes, free from un¬ 
sightly, aged grease, are absolutely neces¬ 
sary. It is, of course, impossible not to 
have black on the utensils used over an 
Dpen fire, but that is not dirt. 
Pike is good stuffed with sausage and 
Daked in this manner. It should be sewed 
up with coarse thread or twine and not 
allowed to brown until the stuffing is 
:ooked. 
Broiled Fish 
There are many ways of broiling fish, 
>eginning with the simple, time-honored 
ustom of impaling them on a green stick. 
After cleaning, the fish should be cross- 
:ut on each side with a sharp knife, laid 
n oil or melted fat of some kind, seasoned 
vith salt and pepper, and broiled on a wire 
iroiler over a good bed of coals. Turn 
>ften; when done through on both sides, 
erve while hot. 
P 1 EWER fish would spoil in camp if people 
[ had even a notion of how easily fish 
may be smoked. I have smoked fish in 
amp with no apparatus except a large roll 
if birch bark about three feet high and 
14 feet in diameter. If I had had a barrel 
would have used that. The roll of bark 
ras placed over a tiny fire which had been 
mothered in green birch sawdust to make 
“smudge.” Several fish that had been 
leaned, rubbed with salt, and allowed to 
lang over night with the salt on them, 
vere strung through the gills on a green 
wig and placed in the top of the bark 
ylinder. When this was full of heavy 
moke, several old burlap bags were 
hrown over the top and the fish left in 
or the day. Needless to say, someone in 
amp “had his eye on” that inflammable 
pparatus all day. Occasionally the bags 
rere lifted; if the smoke was not thick, 
he cylinder was lifted off, the fire re- 
indled and “smudged” again, and the 
rocess repeated. The memory of that de- 
cious smoked trout will never, never 
;ave me! 
These are the days of conservation.* 
-very ounce of food that has “raised it- 
-lf” is an extra gift from the gods, 
moking and salting fish preserves the en- 
re catch and in some cases enhances its 
electability. If each fisherman who reads 
orest and Stream will resolve to con- 
:rve for future use the fish he has pleas- 
re in taking, we will have realized the 
logan, “Fish for Uncle Sam.” 
PHE September issue of Forest and 
Stream will contain full description 
nd directions for making a small smoke 
ouse, with diagrams illustrating the text, 
his smoke house has been officially ap- 
roved by the Bureau of Fisheries and can 
e cheaply and easily built. Its erection 
'ill help to solve the problem of conserv¬ 
es the limit catch of fish. [Editors.] 
Oriental Wiggler $1.00. All red, all 
white or red & white y 2 or 2 A oz. 
Little Egypt Wiggler 75c. 
Weight y 2 oz, 
One Enthusiastic User 
of our Pork Rind Minnows says— 
“Your baits are O.K. with the commendable 
feature that when one shows his fish, he is 
not ashamed to show the bait he caught them 
with.” 
This angler is not only catching more game 
fish than he has ever caught before, but has 
that contentment and peace of mind that 
comes to one who feels that he is playing the 
game fair by fishing with, sportsmanlike lures. 
25c.—12 
pieces 
Our Pork Rind Scrips are 
necessary to the successful 
operation of these lures. 
AL. FOSS., 
If your dealer is “asleep at 
the switch,” we will supply 
you direct. 
1726 to 1736 Columbus Road, 
CLEVELAND, OHIO 
Skidder 75c.—Weight l / 2 oz. 
For Abbey & Irabrie 
Tackle to have maintain¬ 
ed the recognized quality 
standard over 97 years is 
a leadership achievement 
that has never been par¬ 
alleled in the United 
was originally established 
upon-and has at no 
time departed 
the conviction that Amer¬ 
ican sportsmen cannot be 
satisfied with less than 
I F you admire the FOREST AND STREAM 
cover on this issue — you can secure an 
8x9 colored reproduction mounted on 
art board without lettering — all ready for 
framing—FREE with a year’s subscription at 
the regular $2.00 yearly rate. 
FOREST AND STREAM 
9 East 40th Street New York City 
Russell's Ike 
ltori 
Study that cross-section—four 
layers of leather between you 
and the trail give full protec- 
tion without extra weight of ■ 
stiff sole-leather sole. The m 
lightest boot ever made for hard B 
service. Stands the gaff—and a 
keeps your feet dry. Special ■ 
chrome waterproofed cowhide, m 
chocolate color, with sole piece ^ 
of wonderful Maple Pac hide ^ 
that outwears sole leather. ^ 
Note our patent “Never W 
Rip” watershed seams— ^ 
no stitches to lead water ™ 
in to your , ^ 
foot. f “ v 
It’s the boot for still hunters, bird hunters, fishermen 
and all-around hikers.” Made to your measure, any 
height. 
Write for Complete Catalogue “M”—Free 
W. C. RUSSELL MOCCASIN CO. 
Berlin, Wis. 
S PLASH go the paddles! 
Powerful strokes make the 
Canoe see-saw back and forth. 
Then superior vim, vigor and 
skill force it forward to victory. 
Don’t waste time hoisting dumb¬ 
bells in your room when an Old Town 
offers you real sport outdoors. Get out 
on the water where air and exercise 
will send the red blood coursing 
through your veins. 
Start a canoe club and race, tilt, hunt 
and fish. Explore rivers, inlets and 
bays. Go on week-end camping trips. 
There is vibrant health and endless 
pleasure in an Old Town, the master 
canoe. Write today for catalog of 
latest models. 
OLD TOWN CANOE CO. 
795 Fourth St. Old Town, Maine 
