n brown bread
16. Brown bread gems
17. Boiled hominy
18. Fried hominy
19. Hominy pudding
20. Indian puddings (three or four sorts)
21. Cereal puddings (three or four sorts)
22. Oatmeal mush
23. Oatmeal and rice mush
24. Fried mush.
25. Boiled rice
26. Rice and raisins
27. Rice cakes
28. Rice biscuits
29. Rice pudding
30. Tea
31. Coffee
32. Baked potatoes
33. Boiled potatoes
34. Mashed potatoes
35. Fried potatoes
36. Boiled onions
37. Fried onions
38. Stewed fruits
39. Boiled beans
40. Fried beans
41. Baked beans
42. Fried hardtack
43. Boiled macaroni
44. Baked macaroni
45. Corn
46. Corn fritters
47. Corn pudding
48. Succotash
49. Baked salmon
50. Baked corned beef
51. Fried corned beef
52. Omelet
53. Scrambled eggs
54. Soup (several kinds)
55. Beans
56. Julienne, boiled or fried.

This leaves out of account the various hybrid mixtures of "what is
left," and the meal and fish dishes in a good sporting country. As a
matter of fact mixtures generally bake better than they boil.

CHAPTER IX

HORSE OUTFITS

[Sidenote: Riding Saddles]

WE have now finished the detailing of your wear and food. There remains
still the problem of how you and it are to be transported. You may
travel through the wilderness by land or by water. In the former case
you will either go afoot or on horseback; in the latter you will use a
canoe. Let us now consider in detail the equipments necessary for these
different sorts of travel.

You will find the Mexican or cowboy saddle the only really handy riding
saddle. I am fully aware of the merits of the McClellan and army
saddles, but they lack what seems to me one absolute essential, and that
is the pommel or horn. By wrapping your rope about the latter you can
lead reluctant horses, pull firewood to camp, extract bogged animals,
and rope shy stock. Without it you are practically helpless in such
circumstances. The only advantage claimed for the army saddle is its
lightness. The difference in weight between it and the cowboy saddle
need not be so marked as is ordi