566 
FOREST AND STREAM 
September, 191 
Fire Arms -Fishing Tackle 
Athletic and Camp Outfits 
Military Supplies 
Send for Booklet 
“Serviceable Gifts For Those Who Serve” 
SCHOVERLING. DALY C& GALES 
302 and 304 BROADWAY NEW YORK CITY 
You Can Pack 
This 
K00K- 
in Your 
Pocket 
Yes, really, you can slip it into yqur side coat pocket and clean forget about it until “liungry- 
time” comes along. Then—out she comes—and in five seconds you are ready to cook whatever 
good fortune, aided by rod or gun brings to pot. 
THE STOPPLE KOOK-KIT 
consists of a folder broiler rack with legs: a pair of frying pans with detachable handles (pans 
fit together and form an airtight roasting or baking vessel); a kettle for boiling and stewing and 
two drinking cups with detachable handles. All of these utensils fold, and nest together so 
that they fit inside of the kettle and still leave room enough inside to carry knives, forks, spoons, 
salt, pepper, coffee, tea and sugar. Made in the very best manner of high-grade material and 
weighs less than two pounds. Is it any wonder that sportsmen everywhere are enthusiastic 
about the STOPPLE KIT? 
OUR SPECIAL OFFER 
THE YEARLY SUBSCRIPTION PRICE OF FOREST AND STREAM IS 
$2.oo. SEND $400 NOW AND WE’LL ENTER YOUR SUBSCRIPTION FOR 
ONE FULL YEAR AND SEND YOU THIS $3.00 KOOK-KIT, WITHOUT 
EXTRA COST. 
FOREST AND STREAM, 9 East 40th St., New York City 
A complete cooking outfit no bigger than your kodak! 
CAN YOU WALK TEN MILES? 
THE 
AMERICAN PEDOMETER 
WILL TELL YOU WHETHER YOU WALK 
TWO MILES OR TWENTY. IT CAN BE 
REGULATED TO YOUR STEP AND REG¬ 
ISTERS ANY DISTANCE WALKED 
SIMPLE—ACCURATE—RELIABLE 
Our Special Offer 
One Year’s Subscription Forest & BOTH 
Stream . $2.00 F0R 
One American Pedometer. 1.75 $ 2*75 
Total Value. $3-75 
FOREST AND STREAM 
9 EAST 40TH ST., NEW YORK. N. Y. 
T HE fish are now ready for the smolj 
bath. If of the soft varieties, sue! 
as carp, buffalofish and bowfin, the| 
should be placed on the trays scale sic 
down, or else pressed between pieces c 
coarse wire cloth, and slung from the rod 
Firmer fish are swung from wires thru: 
through the thick flesh. With all in read 
ness, a wood fire is started in the firebo 
and the house filled with smoke. On 
secret of successful smoking is to alio- 
the heat to increase gradually until tl 
fish are partly cooked, then reduce it somi 
what, but the house should be always fu 
of dense smoke. An approximation c 
time for various fish is: Carp and bu. 
falo fish, 18-24 hours; large catfish, stui 
geon, etc. (cut in pieces), 10-12 hours 
small fish, 6-8 hours. Bowfin, smoke! 
slowly from 24 to 36 hours, is a delicac 
that must be tasted to he properly appni 
ciated. Some of the more common fis* 
whose flesh is so soft they are not use 
for food ordinarily, acquire through smol 
ing an oily, spreading consistency tin 
makes them a delicacy resembling the e.x 
pensive imported pastes. 
Fish may be tested by tearing off a sma 
portion of the flesh. When properly smoke 
the flesh separates from the bones easih 
After the smoking is completed the fis 
should be left in the smokehouse until er 
tirely cold. Unless this is done they ma 
“sweat,” which is one of the principa 
causes of moldy fish. Keep the fish in ■ 
cool dry place, and protect from ordinar 
household pests. Sometimes melted paraffi 1 
is used to protect the fish. The coating i 
easily removed by dipping the fish in boil 
ing water when wanted. 
There is but one avenue open throug 1 
which failure can stalk the amateur fis! 
conservationist. The fuel used for smokin; 
is of the utmost importance. Green hick 
ory is, of course, proverbially the best. It 
clear white smoke colors the fish golde: 
brown and imparts a distinctively deliciou 
flavor. It is easy to take care of and on 
firing gives off heat and smoke for hour. 1 
Soft or hard maple produces a sweet flavo 
greatly liked by some, hut it burns to 1 
freely to leave untended very long. Dr.- 
oak darkens the fish and imparts an aci< 
flavor. Green willow gives off a dens 
smoke and can be used with other woods 
Sawdust produces good smoke but not suf 
ficient heat. Pine wood should be avoidei 
except when used as kindling, as it impart 
a rank resinous flavor. Best of all, if on 
gauges from the utilitarian standpoint, an 
clean corncobs. This by-product of grail 
raising gives off a dense smoke which im 
parts a delicious flavor. The only objec 
tion to corncobs is that the fish smoket 
with them are very dark. To most people 
however, the delectability of the produc 
offsets the dark coloring. 
Catching fish is a fascinating sport 
smoking and conserving the catch is an in¬ 
teresting pastime and profitable occupation 
The oft reiterated proposition that eating 
more fish will conserve the meat supply 0: 
our fighting men is demonstrated by the 
use of the smokehouse. One can work ou : 
any number of originals to suit himself. 
Send accounts of interesting experience! 
to us. We can use them. 
