
Kitchen Kinks for the Kamp Kook 
anyone know of an outdoorsman, 
who is a good camp cook and NOT 
a pretty good sort of a fellow to boot? 
I don’t. And the chances are that he 
is jolly and good-natured. Let us keep 
him so and see that he never wants 
for fuel, or water, or that he has to 
GS snvone ke of camp cooks. Does 
ciean up, for even the 
lowly animal sometimes Kitchen Kinks 
used for bait, has been seni tre Pinatas 
known to turn and tweak TTT 
the tail of the parading 
lion. Feed a man well 
and he can and will make 
himself comfortable under 
the most trying of cir- 
cumstances, but feed him 
poorly and he will be at 
containers better. All of these tins I 
have (unnecessarily) taken the trouble 
to paint a dark green and letter with 
the intended contents. 
F course one can obtain tins from 
the outfitters but so you can 
everything else and where then is the 
YY 


fF 

rest not at all; so if we 
would have peace and 
quiet, let us honor the 
camp cook. 
CAMP cook’s cares 
begin at home, when 
he first digs up a stub of 
a pencil and turning over 
the envelope figures, “How 
much, for how many, for 
how long.” Then there is 
the packing to be seen to, 
making sure that each 
article is properly packed 
and marked so as to serve 
its full value later on. 
The meats, bacon, pork, 
etc., to be wrapped first in 
parchment paper then in 
cheesecloth bags, to be 
hung up, so that they will 
not “sweat.” If ham is 
taken along and the object 
is to save weight, cut out 
the bone. Salt to go in a wooden tube 
(I use a mailing tube of various sizes) 
on account of moisture. Butter, lard, 
coffee (ground), tea, sugar and jam or 
jellies to go in “pry up top” cans. I 
purloin from the house kitchen the 
empty tins of Karo Corn Syrup. These 
tins I have collected in various sizes to 
fit the trips. From the 10 cent store 
(yes! we all go there), I corralled a 
dozen tins that held lemon and lime 
drops. The candy was good, but the 

pleasure of “building or rigging your 
own?” Vegetables, dried fruit, flour, 
etc., go into paraffined food bags, (Fig. 
1), in which “a” is the round bottom 
or common type, with draw-string and 
tie tapes at the top. These have this 
advantage: they will stand up, but I 
prefer the type shown in “b,” with the 
rectangular base, draw-string at the 
top and tie-tapes on the bottom, because 
as the contents diminishes, the top can 
be rolled down into a tight package 
Orotehed Sticks for..Oranes, 

and tied as in “ce”. I have these bags 
in sets for a week “single”, for two, for 
“four for two”, and “four for four” 
weeks trips. 
I THUS carry no extra cloth and by 
the various combinations can ac- 
commodate as long a “lone-trip” or 
large a “party” as the case 
may be. These bags are 
4 made in the following 
sizes: 
& Size Dia. Depth Weight 
1S libro 6” 34 OZ. 
PA Moly ew Maly CA. 
5ilbeoe 9” 246 Foz: 
10 lbs 9” O15 Sas samozs 
Pot Hooks, Fig. 1.— 
Come in for consideration. 
(See FOREST AND STREAM 
for December, 1921.) If 
you cut them on the spot 
you will have a choice of 
three ways, “a”, crotch 
with a slot or notch cut in 
the lower end, into which 
the bail of the cooking 
vessels ismset, 1. Oana 
straight stick with crotch 
formed by a nail and slot 
—from which, by the way, 
the pots will slip and I can 
assure you that a pot of 
soup spilled into the ashes 
is an extremely difficult 
article to retrieve—and 
“c”’_easiest of all—the 
straight stick with a nail 
at upper and lower ends. 
“dq” shows the well known 
“S” hooks. A set of 6 of 
these in a cloth bag weighs 
but little and made from galvanized 
iron are advantages in the kitchen. ‘“e” 
shows the type favored by myself, the © 
chain and hook (of the same type as the 
S, but just large enough to function 
properly as intended). These hooks 
will roll up into a small space and are — 
adjustable to raising or lowering the 
vessel by running the chain through the 
bail and up to hook into one of the 
upper links. “f” shows the “S hook, 
wire and snap.” With the wire folded 
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