348 
SCOUTING FOR GIRLS 
“The problem of a well-balanced ration consists in 
supplying daily the right proportion of nutritive ele- 
ments in agreeable and digestible form, The problem 
of a campaign ration is the same, but cutting out most 
of the water and waste in which fresh foods abound. 
However, in getting rid of the water in fresh meats, 
fruits and vegetables we lose, unfortunately, much of 
the volatile essences that give these foods their good 
flavor. This loss — and it is a serious one — must be 
made up by the camp cook, changing the menu as often 
as he can by varying the ingredients and the processes 
cooking. 
“Variety is quite as welcome at the camp board as 
anywhere else, in fact, more so ; for it is harder to get. 
• Variety need not mean adding to the load. It means 
substituting, say, three 5-pound parcels for one 15- 
pound parcel, so as to have something ‘different' from 
day to day. 
“Digestibility — W e must bear in mind the adage 
that ‘we live not upon what we eat but upon 
what we digest.' Some foods rich in protein, espe- 
cially beans, peas, and oatmeal, are not easily assim- 
ilated, unless cooked for a longer time than campers 
generally can spare. A considerable part of their pro- 
tein is liable to putrefy in the alimentary canal, and so 
be worse than wasted. An excess of meat or fish will 
do the same thing. Other foods of very high theoret- 
ical value are constipating if used in large amounts, as 
cheese, nuts, chocolate. 
“Food Components— Let us now consider the ma- 
terial of field rations, item by item. 
“Bacon — Good old breakfast bacon worthily heads 
the list, for it is the campaigner's standby. It keeps 
well in any climate, and demands no special care in 
packing. It is easy to cook, combines well with almost 
