cked and securely lashed, that it
may be impossible to pilfer from them. The packages of those that are in
use, should be carried in one pair of saddle-gabs, to be devoted to that
purpose. These should stand at the storekeeper's bivouac, and nobody else
should be allowed to touch them, when there. He should have every
facility for weighing and measuring. Lastly, it should be his duty to
furnish a weekly account, specifying what stores remain in hand.

Wholesome Food, procurable in the Bush.--Game and Fish.--See sections
upon "Hints on Shooting;" "Other means of capturing Game;" and upon
"Fishing;" and note the paragraph on "Nocturnal Animals."

Milk, to keep.--Put it in a bottle, and place it in a pot of water, over
a slow fire, till the water boils; let the bottle remain half an hour in
the boiling water, and then cork it tightly. Milk with one's tea is a
great luxury; it is worth taking some pains to keep it fresh. A traveller
is generally glutted with milk when near native encampments, and at other
times has none at all. Milk dried into cakes, intended to be grated into
boiling water for use, was formerly procurable: it was very good; but I
cannot hear of it now in the shops. Milk preserved in tins is excellent,
but it is too bulky for the convenience of most travellers. Dried
bread-crumb, mixed with fresh cream, issaid to make a cake that will keep
for some days. I have not succeeded, to my satisfaction with this recipe.

Butter, to preserve.--Boil it in a large vessel till the scum rises. Skim
this off as fast as it appears on the surface, until the butter remains
quite clear, like oil. It should then be carefully poured off, that the
impurities which settle at the bottom of the vessel may be separated. The
clarified butter is to be put aside to be kept, the settlings must be
used for common and immediate purposes. Butter is churned, in many
countries, by twirling a forked stick, held between the two hands, in a
vessel full of cream; or even by shaking the cream in a bottle. It is
said that the temperature of the milk, while it is being churned, should
be between 50 degrees and 60 degrees Fahr., and that this is
all-important to success.

Cheese.--"The separation of the whey from the cheese may be effected by
rennet, or by bitartrate of potash, or tamarinds, or alum, or various
acids and acid wines and fruit juices." (Dr. Weber.)

Eggs may be dried at a gentle heat; then pounded and preserved. This is a
conven