the proper consistency. Knead mass 
thoroughly, cover well and leave in a 
warm place to rise overnight. 'By 
morning if it hasn’t shown some signs 
of increase in bulk, warm it up well 
before working. By the time it has 
increased doubly in size, work into 
loaves, adding enough flour to keep 
from sticking, set aside in pans to rise 
again after which bake from forty-five 
minutes to an hour. Grease the loaves 
after they come from the oven and they 
will keep fresh longer. 
To make a success of sour dough 
bread it is necessary to have a warm 
cabin and it is best to have an earthen- 
ware crock for keeping the mixture in. 
All light breads are first started with 
some sort of yeast or fermentation and 
the “sour” dough is simply one form 
of yeast, being fermented through age 
and heat combined. A splendid sour 
dough batter may be started with a lit- 
tle yeast left over from ordinary bread- 
making. Another way is to make thick 
batter of flour and water and leave in 
a warm place for two or three days, re- 
sulting in fermentation. Granting you 
have a “starter,” proceed as follows: 
Into a mixing pan put a quart of flour 
and a quart of the sour dough batter, 
dissolve a teaspoonful of baking soda 
in a half cup of hot water pouring it 
into the mess. Add salt, mix thoroughly, 
‘set aside to rise, work into loaves let 
rise the second time and bake. For 
making hot cakes add less flour so as 
to make batter thinner. Biscuits can 
be made with the stiff dough, letting 
rise for a time and then baking. 
It takes practice to make a success of 
sour dough hotcakes or bread and it is 
. doubly difficult for the average trapper. 
One must have some idea of the degree 
of fermentation in his batter so as to 
know how much baking soda must be 
added. The soda sweetens the batter 
and without it the bread would be too 
sour for one’s stomach. When a man 
is staying in the same camp most of the 
time he can look after his batter, but 
the average woodsman is gone on the 
trapline much of each week. When- 
ever you make up a batch of bread be 
sure and leave enough of the batter in 
the crock, otherwise your starter will 
die. 
A lot of trappers are “too busy” to 
make bread of the “light” variety. This 
is a bum excuse. A man can busy him- 
self at other tasks during the day he 
sets aside for breadbaking and when 
he has a good “batch” baked he doesn’t 
have to bother at preparing bannock 
two or three times a day. It has been 
our experience that such time as is re- 
quired for the purpose is well spent and 
actually saves time in the long run. 
Baking powder is all right when used 
in moderation but as a steady diet is 
hard on the stomach. 
The average trapper has cast-iron 
Page 753 




The New Gunning Thrill 
of Dropping ’Em at 80 Yards! 
Everywhere that men are shooting ducks this year—at Currituck, 
on Great South Bay—all over the country—they are experi- 
encing the new thrill of LONG RANGE gunning. The new 
L. C. Smith long range gun, carrying the special 3-inch shell and 
specially bored to a longer tapering choke, is killing CON- 
SISTENTLY at 80 yards. 
You need this gun, particularly now, for mid-season shooting, 
when birds are wary and can seldom be killed at ordinary shot- 
Write for catalog 319. 
gun range. 

The New oS 
L. C. SMITH LONG RANGE GUN 
A distinct achievement in firearms manufacture. No more 
effective gun has ever been fired over decoys or on pass. 
HUNTER ARMS CO.,, Inc. 
FULTON, N. Y. 
McDonald & Linforth, Pacific Coast Representatives 
Call Bldg., San Francisco, Cal. 
Export Office: 50 Church Street, New York City 









In writing to Advertisers mention Forest and Stream, 

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It will identify you, 







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