= Se 
a Wh ices 5 
Te 
7) PET naa 
in the eyes as he hangs from his birch 
mounting above the mantel. 
CLYDE E. VOLKERS, 
Terre Haute, Indiana. 
Outdoor Ice Box 
F you are making camp for a stay 
of several days the problem of keep- 
ing foods cool is one of importance 
and can be solved by making an ice- 
box out of materials usually at hand 
in camp. 
From some old box or crate which 
you can get from a local grocer you 
can build a frame, making the upper 
half of it box-like with a bottom and 
top and possibly one shelf in it. The 
lower half forms the four legs sup- 
porting the top box a few feet from 
the ground to allow for circulation of 
air under the box. Around the box 
wrap burlap, top, bottom and sides, 
and tack it tightly in place. On the 
front cut out a square opening and 
DuTdoor Lre (Box 

ee 
SSH 
ile 
with another piece of burlap tack a 
strip to cover the opening allowing 
the bottom of the flap to hang free 
so that it can be lifted up to get into 
the box. The flap can be pinned down 
at the bottom by a safety pin or small 
nail if the flap overlaps the burlap 
front a few inches. On the top of the 
box place a tin can with a small hole 
in the bottom. Fill the can with wa- 
ter from time to time and it will keep 
the entire burlap covering the box 
moist and the air will evaporate the 
moisture sufficiently to keep the foods 
cool inside. To get the best results at 
the start, wet the entire burlap cover- 
ing and the water from the can will 
spread better giving added supply of 
moisture. Place the box in an exposed 
place where the wind can hit it and it 
will serve as an excellent ice-box. 
Camper’s Drinking Cup 
pros a piece of writing paper or 
possibly a piece of birch bark 
8x12 inches one can form a drink- 
ing cup that will serve the purpose, 
and when not in use can be folded and 
carried in the pocket. No. 1, the origi- 
nal square of material. No. 2, the 
first fold. No. 3, folding one corner 
toward the center of the second fold 
made. No. 4, folding the opposite cor- 
ner toward the center. No. 5, folding 
down the front flap, and No. 6, cup 
formed by folding back the top flap. 
W. A. KIMBALL, 
White Plains, N. Y. 
Kinks for Camp Cooking 
NE of the things needed in camp 
and not usually taken along is a 
pair of camp tongs for handling hot 
pots and cooking units. Get a small 
sapling with a good fork in it at least 
a foot long and with good spread. 
Hard, green wood is best for the fork, 
as it will stand more heat than soft 
woods. Remove the bark from the 
forked sapling and with the bark cut 
into narrow strips you can bind down 
the forked ends until the ends are a 
few inches apart. The bark strips will 
stay in place if you cut narrow 


grooves in the forked sticks to hold 
them from slipping up or down the 
stick. With the tongs made you can 
hold them and push the ends together 
in clamping on to any camp unit that 
is too hot to hold with the bare hands. 
If you have some fine wire about the 
car it can be used in place of the bark 
strips to hold the tongs in place, and 
to make the ends of the tongs more 
fire-proof wrap them in wire wound 
close together and your camp tongs 
will last for some time, even if used 
in the fire. 
The forked twig of green wood al- 
ways makes an ideal support for camp 
cooking over an open fire. The spread 
of the fork should be greater than the 
loop wire handle of the pail or pot to 
be used, so that the pot will not slip 
off the hook when used over the fire. 
When you remove the fork and pot 
from the fire you can tip the pot into 
different positions for pouring out its 
contents without removing the handle 
of the pot from the hook. The top of 
the forked hook is cool enough so 
that you can lift it off the fire. The 
forked ends should be strong enough 
to hold the pail and contents without 
bending together, allowing the pail to 
slip off the fork, WeiK:, ONG 
535 
