360 
SCOUTING FOR GIRLS 
go in pry-up tin cans, sold by outfitters (small quan- 
tities in mailing tubes), or in common capped tins with 
tops secured by surgeon’s plaster. Get pepper and spices 
in shaker-top cans, or, if you carry common shakers, 
cov.'r tops with cloth and snap stout rubber bands around 
them. 
“Often it is well to carry separately enough food to 
last the party between the jumping-off place and the 
main camp site, as it saves the bother of breaking bulk 
en route. 
“When transportation is easy it pays to pack the bread, 
bags of flour, etc., in a tin wash-boiler or two, which are 
wrapped in burlaps and crated. These make capital grub 
boxes in camp, securing their contents from wet, in- 
sects and rodents. Ants in summer and mice at all times 
are downright pests of the woods, to say nothing of the 
wily coon, the predatory mink, the inquisitive skunk, and 
the fretful porcupine. The boilers are useful, too, on 
many occasions to catch rain-water, boil clothes, water- 
proof and dye tents, and so forth. 
“ A Last Look Around — Check off every article in the 
outfit as it is stowed, and keep the inventory for future 
reference. Then note what is left over at the end of the 
trip. This will help in outfitting for the next season.” 
Camp Cooking 
Meat and fish are easy to cook and require few utensils. 
Steaks or chops require from four to twelve minutes to 
broil rare over a good bed of live coals, depending on 
the thickness of the meat. Place either directly on the 
coals in wire broiler and raise only an inch or two above 
the fire. Turn after about \y 2 minutes, and afterward 
turn a little oftener to prevent burning. 
Chicken or duck of broiling size takes about 20 min- 
utes to broil and requires very particular care in frequent 
