rd in the frying-pan. Pork, Indian meal and
crackers, wheaten grits, rice, and oat-meal are desirable, and
coffee and tea are great luxuries. For soups, Liebig's extract of
beef is a most valuable article, and with the addition of other
ingredients, vegetables or meat, the result is a most delicious and
nutritious dish. This extract is obtainable at almost any grocer's,
and full directions and recipes accompany each jar. Canned vegetables
are much to be desired on account of their portability, and are
never so delicious as when cooked over a camp fire. Lemonade is
always a luscious beverage, but never so much so as to a thirsty
trapper. A few lemons are easily carried and will repay the trouble.

All provisions, such as meal, flour, sugar, salt, crackers, and the
like, should be enclosed in water-proof canvas bags, and labelled.
The bags may be rendered water-proof either by painting, (in which
case no _lead_ or arsenic paints should be used) or by dipping in
the preparation described on page 247. If these are not used, a
rubber blanket, page 250, may be substituted, the eatables being
carefully wrapped therein, when not in use. The butter and lard
should be put up in air-tight jars, and should be kept in a cool
place, either on the ground in a shady spot, or in some cool spring.

For a campaign on foot, the knapsack, or shoulder-basket, already
alluded to on page 234, is an indispensable article. It should
be quite large and roomy, say fifteen inches in depth and ten by
twelve inches in its other dimensions. The material should be canvas,
rubber cloth, or wicker, and, in any case, the opening at the top
should have a water-proof covering extending well over the sides.
The straps may consist of old suspender bands, fastened crosswise
on the broad side of the bag. The capacity of such a knapsack is
surprising, and the actual weight of luggage seems half reduced
when thus carried on the shoulders. When three or four trappers
start together, which is the usual custom, and each is provided
with such a shoulder basket, the luggage can be thus divided, and
the load for each individual much lightened.

[Page 237]
Venison is the trapper's favorite food, and in mild weather it
sometimes happens that the overplus of meat becomes tainted before
it can be eaten. To overcome this difficulty the following process
is resorted to, for the preservation of the meat, and the result
is the well-known and high-priced "jerked venison" of