a soup ladle, dipping the
boiling water from the kettle and pouring it on the coffee. There was a
constant stream percolating through coffee and cloth, which, in the
course of half an hour, became almost black, and clear as brandy. This
was "Brazilian coffee." As the cups used were very small, and as none
but the Northerners drank more than one cup, I found that the hotel did
not use over two quarts of coffee each morning. It struck me that a
pound of fresh Rio coffee berry ought to make a half gallon of rather
powerful coffee.

On my arrival home--not having any small darky or any convenient
arrangement for the dip net--I had a sack made of light, white flannel,
holding about one pint. In this I put one quarter pound of freshly
ground berry, with water enough for five large cups. It was boiled
thoroughly and proved just as good as the Brazilian article, but too
strong for any of the family except the writer. Those who have a fancy
for clear, strong "Brazilian coffee," will see how easily and simply it
can be made.

But, on a heavy knapsack-and-rifle tramp among the mountains, or a
lone canoe cruise in a strange wilderness, I do not carry coffee. I
prefer tea. Often, when too utterly tired and beaten for further
travel, I have tried coffee, whisky or brandy, and a long experience
convinces me that there is nothing so restful and refreshing to an
exhausted man as a dish of strong, green tea. To make it as it should
be made, bring the water to a high boil and let it continue to boil for
a full minute. Set it off the fire and it will cease boiling; put in a
handful of tea and it will instantly boil up again; then set it near
the fire, where it will simmer for a few minutes, when it will be ready
for use. Buy the best green tea you can find and use it freely on a
hard tramp. Black, or Oolong tea, is excellent in camp. It should be
put in the pot with cold water and brought to the boiling point.

Almost any man can cook potatoes, but few cook them well. Most people
think them best boiled in their jackets, and to cook them perfectly in
this manner is so simple and easy, that the wonder is how anyone can
fail. A kettle of screeching hot water with a small handful of salt in
it, good potatoes of nearly equal size, washed clean and clipped at the
ends, these are the requisites. Put the potatoes in the boiling water,
cover closely and keep the water at high boiling pitch until you can
thrust a sharp sliver through the largest