nce and feed the fire gradually; but I do as above, so as
to have an even glow under several pots at once, and then the sticks
will all burn down to coals together.

[Illustration: CAMP CRANE]

"This is the usual way to build a cooking fire when there is no time to
do better. The objection is that the supporting logs must be close
enough together to hold up the pots and pans, and, being round, this
leaves too little space between them for the fire to heat the balance
evenly; besides, a pot is liable to slip and topple over. A better way,
if one has time, is to hew both the inside surfaces and the tops of the
logs flat. Space these supports close enough together at one end for the
narrowest pot and wide enough apart at the other for the frying pan.

"If you carry fire-irons much bother is saved. Simply lay down two flat
rocks or a pair of billets far enough apart for the purpose, place the
flat irons on them, and space them to suit the utensils.

"If a camp grate is used, build a crisscross fire of short sticks under
it.

"Split wood is better than round sticks for cooking; it catches easier
and burns more easily.

"Camp Crane--Pots for hot water, stews, coffee, and so on, are more
manageable when hung above the fire. The heat can easily be regulated,
the pots hanging low at first to boil quickly, and then being elevated
or shifted aside to simmer.

[Illustration: PINE TREE HORSE]

"Set up two forked stakes about five feet apart and four feet to the
crotches. Across them lay a green stick (lug-pole) somewhat thicker than
a broomstick. Now cut three or four green crotches from branches, drive
a nail in the small end of each, or cut a notch in it, invert the
crotches, and hang them on the lug-pole to suspend kettles from. These
pothooks are to be of different length so that the kettle can be
adjusted to different heights above the fire, first for hard boiling,
and then for simmering. If kettles were hung from the lug-pole itself,
this adjustment could not be made, and you would have to dismount the
whole business in order to get one kettle off.

"If forked stakes are not easily found in the neighborhood, drive
straight ones, then split the tops, flatten the ends of the cross poles
and insert them in the clefts of the stakes.

"You do not want a big fire to cook over. Many and many a time I have
watched old and experienced woodsmen spoil their grub, and their
tempers, too, by trying to cook in front of a roaring