f, and the flesh will
be found to be wonderfully sweet, tender, and juicy. A stuffing
of pounded crackers and minced meat of any kind, with plenty of
seasoning, greatly improves the result, or the Indian meal may be
used if desired. A fowl thus roasted is a rare delicacy. A partridge,
squirrel, pigeon, woodcock, or any other game can be broiled as
well in the woods as at home, using a couple of green-branched
twigs for a spider or "toaster," and turning occasionally. For
this purpose the bird should be plucked of its feathers, cleanly
drawn and washed, and spread out by cutting down the back. Venison,
moose, or bear meat, can be deliciously roasted in joints of several
pounds before a good fire, using a green birch branch as a spit,
and resting it on two logs, situated on opposite sides of the fire.
The meat can thus be occasionally turned and propped in place by
a small stick, sprinkling occasionally with salt and pepper. The
above manner of making the fire is that adopted by most woodsmen.
Two large green logs, of several feet in length, being first laid
down at about three feet distant, between these the fire is built,
and when a kettle is used a heavy pole is so arranged as to project
and hold it over the fire. A cutlet of venison fried in the pan
is delicious, and a "Johnny cake" cooked in the fat of this meat
is a decided dainty.

With the above hints for a "rough and ready" campaign, we think
the young trapper ought to be able to get along quite comfortably.

We will now pass on to the consideration of what the average
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professional trapper would call "luxuries." The stock of these
depends much upon the location of the trapping ground. If accessible
by wagon or boat, or both, they may be carried in unlimited quantities,
but when they are to be borne on the back of the trapper through
a pathless wilderness of miles, the supply will, of course, have
to be cut short. When two or three start out together it becomes
much easier, one carrying the traps and tools; another the guns,
cooking utensils, etc.; the third confining his luggage to the food.
One of the most necessary requisites for a journey on foot consists
in a knapsack or large square basket, which can be easily strapped
to the back of the shoulders, thus leaving the hands free. Matches
are absolutely indispensable, and a good supply should be carried.
They should always be enclosed in a large-mouthed bottle with a
close fitting cork, to prevent