
Boiling Water Without a Pail 
HIS idea is old among sportsmen 
a of Minnesota. It is also known 
in other parts of the country. 
If you are in a locality where there is 
birch of any size, a convenient vessel 
for boiling water can be made by tak- 
ing a piece of birch bark about 12x12 
inches and folding it according to the 
sketch. If directions are followed you 
will have a dish or kettle that will hold 
a quart of water and will not leak. 
Neither will it burn if filled with wa- 
ter before putting on the fire. 
The creases must be 
cut part way through 
with a knife so that 
they will fold well. 
Put the inside part of 
the bark on the outside 
when the kettle is 
made. Peel off the first 
outer layer of bark so 
that the water will re- 
with pleasurable anticipation, eaten 
with satisfaction and remembered 
fondly is an accomplishment of very 
high order and a camping party with 
a good camp cook is to be congratu- 
lated and then congratulated once 
more. 
There are cooks and cooks; some 
cooks manage to ruin the choicest foods 
while others possess rare ability and 
are able to prepare quite ordinary fare 
in such manner as to make an alluring 
appeal to the human appetite. 
The clever cook does not burden the 
party with a large supply of raw mate- 

considered very good form by outers 
of experience to praise the cook judi- 
ciously when the campers are served 
with food that satisfies. 
There is no royal road to becoming 
a good cook in a short space of time, 
for it is not an ability to be acquired 
through excessive cramming; it is 
rather the competence that comes with 
repeated efforts, the cumulative result 
of intelligent thoughtful observation 
and experiment. Good camp cooks are 
not born so, but become such through 
education and a capacity to profit by 
experience. 
Ham and eggs, bacon 
and eggs, pork and 
hominy mush are all 
good foods, sustaining 
and nourishing, but all 
are in the fried food 
class and a steady diet 
of fried foods has made 
countless thousands 
mourn. 
main clean. 
MILO GILLERMAN, 
Henning, Minn. 

Taking Your Own 
Picture in Camp 
FTER you have 

Told fee To "B, forming 
cr “a_pe 
a A-D. In the same 
ay form crease"C =p" 
Taen turn over and form 
Crease “E-F* 
c : 
Bild “E” te "Hand 
gl he CR 
Fasten “Band. “A” 
Tegether. Do the 
Same with “cand D” 
This will give You 
Tt is quite unneces- 
sary to serve at each 
meal food that has been 
fried; fish may be split 
down the back, dusted 
with pepper and_ salt 
and broiled over the 
hot coals of a hard- 
made a hole in can 
A, fill it about half full 
of water and hang it 
to a limb of a tree. The 
water will run into can 
B, making the cork C 
rise and causing the 
box camera to snap and 
take the picture. 
JOHN F. ECHOLS, JR. 
Columbus, Georgia. 
Camp Cooks and Camp Cooking 
ipa tired and hungry outer plod- 
ding wearily towards camp as 
darkness comes on is sustained by the 
knowledge that a glorious trinity of 
creature comforts, shelter, warmth and 
food, awaits at the end of the route, 
and the most comforting of these is 
food. 
The ability to prepare food in camp 
so that meals are looked forward to 
410 
Boiling Wat vy* 
Withouf a Pail 
Then put CG 
on d wire or 
Taw-hide handle 
+rom C-D 40 “A-8". 
rials, but depends rather upon the 
country passed through to provide all 
but the necessary staples, and it is the 
use made of the forage collected that 
establishes the reputation of the cook 
and makes the outing a success or oth- 
erwise. 
When hungry humans sit at table 
face to face with food of such inviting 
appearance and agreeable aroma that 
conversation *ceases, the cook knows 
right well that the culinary product 
being consumed measures up to the 
proper gastronomic standard. Every 
cook is a bit vain and likes to receive 
an appreciative pat on the back, It is 
CD: 
wood fire; eaten warm, 
with plenty of butter 
and potatoes baked in 
H the ashes (not in the 
fire), broiled fish will 
go a long way towards 
crav- 
induced 
6 satisfying the 
ing for food 
by active life in the open. 
A heavy iron folding grate makes a 
firm support over a bed of hot coals 
for a coffee pot and a heavy wire 
broiler; care should be taken to rub the 
bars of the broiler with a bit of bacon 
rind, or other fat, for then the birds, 
meat or fish cooked will not stick to 
the broiler. : 
Beans, oatmeal, hominy, stews, chow- 
ders, any sort of food that requires long 
continued cooking, can be prepared in 
a pot or pail the night before needed, 
then placed in a hole in the ground, sur- 
rounded with hot (not too hot) stones) 
and the whole covered with earth, This 

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