by sharply placing the flat
bottom of the measure upon it.

The cover may be put on so as to rest with the flat bottom downwards, and
with or without the handle. If tea is to be made with the water when it
boils, the requisite quantity is to be placed in the tea vessel _n_, fig.
5, which has perforated sides, and, its lid being closed, this is placed
in the water, where it will rest on the curved side, and can be agitated
now and then for a minute, after which insert the handle in the socket of
the pan and remove the lamp, allowing the tea to infuse for four minutes,
when the tea vessel may be removed and the made tea may be poured out
into the cup. The dry tea can be conveniently carried in a paper inside
the tea vessel. Salt is carried in the box _o_, and the matches are in
the box _p_. Coffee may be best carried in the state of essence in a
bottle. An egg-spoon and a soup-spoon are supplied. A flat clasp knife
and fork may be had extra.

If bacon is to be fried, or eggs to be poached or cooked _sur le plat_,
they may be put into the lid and held by hand over the lamp-flame, so as
to warm all parts equally, or the slower heat of a simple flame may be
employed by lighting the measure full of spirits and then placing it on
the bottom of the upturned pan as shown at fig. 6, where it will be
observed that the three legs are placed in their sockets with the convex
curve of each turned outward, so that the lid, as a frying-pan, can rest
upon their three points.

The spirit-flask contains enough for six separate charges of the lamp,
and the cost of using methylated spirits at 4_s_. 6_d_. a gallon is not
one penny a meal. The lamp-flame lasts from ten to fifteen minutes, and
the weight of the _cuisine_, exclusive of the bag and cup, is about two
pounds.

These cuisines, improved by the suggestions obtained in their use, are
made at 93, Chancery Lane, London, of the best materials and workmanship,
and at the price of two and a half guineas; or if with tin boiler instead
of copper, and brass lamp, 1 pound 12_s._ 6_d_. Many of much larger size
(to cook for twenty men) have been used in Australia.

The lamp above described was used daily in my yawl, but the other
fittings were on a more enlarged scale, as extreme lightness was not then
required.

The Norwegian Cooking Apparatus of another kind entirely will be a
valuable adjunct to the yachtsman's stores. By means of this, meat or
pudding after being heated for on