SCOUTING FOR GIRLS 
359 
“Among condiments I class beef extract, bouillon 
cubes or capsules, and the like. They are of no use as 
food except to stimulate a feeble stomach or furnish a 
spurt of energy, but invaluable for flavoring camp-made 
soups and stews when you are far away from beef. 
The powder called Oystero yields an oyster flavor. 
“Mustard is useful not only at table but for medici- 
nal purposes ; cloves, not only for its more obvious pur- 
poses, but to stick in an onion for a stew, and perchance 
for a toothache. 
“Celery and parsley can now be had in dehydrated 
form. Some sage may be needed for stuffing.” Onion 
and celery salt are real additions to the camp cooking 
outfit. 
“If you aim at cake-making and puddings, ginger 
and cinnamon may be required. Curry powder is rel- 
ished by many ; its harshness may be tempered with sweet 
fruits or sugar. 
“On short trips, salt and pepper will meet all require- 
ments. 
“Packing Food — -Meat of any kind will quickly mould 
or spoil if packed in tins from which air is not exhausted. 
“Flour should not be carried in the original sacks ; they 
wet through or absorb moisture from the air, snag easily, 
and burst under the strain of a lashrope. Pack your 
flour, cereals, vegetables, dried fruits, etc., in the round- 
bottomed paraffined bags sold by outfitters (various sizes, 
from 10 lbs. down), which are damp-proof and have the 
further merit of standing up on their bottoms instead of 
always falling over. Put a tag on each bag and label 
it in ink. These small bags may then be stowed in 9-inch 
waterproof canvas provision bags (see outfitters’ cata- 
logues), but in that case the thing you want is generally 
at the bottom. * * * 
“Butter, lard, ground coffee, tea, sugar, jam, matches, 
