on, dried fish, butter.
Dessicated eggs, concentrated soups.
Powdered milk.
Wheat flour, cornmeal, etc., macaroni.
Rice, oatmeal, hominy, etc.
Dried beans, split peas.
Dehydrated vegetables.
Dried dates, figs, raisins.
Orange marmalade, sugar, chocolate.
Nuts, nut butter.

"Although this table is good in its way, it is not a fair measure of
the relative value of foods. Even the solid part of some foodstuffs
contains a good deal of refuse (potatoes 20 per cent), while others have
none.

[Illustration: FIVE QUART PAIL TO NEST CANS]

"_Nutritive Values_--The nutritive elements of foodstuffs are protein, a
little mineral matter, fats, and carbohydrates. Protein is the basis of
muscles, bone, tendon, cartilage, skin and corpuscles of the blood. Fats
and carbohydrates supply heat and muscular energy. In other words, the
human body is an engine; protein keeps it in repair; fats and
carbohydrates are the fuel to run it.

"Familiar examples of proteids are lean meat and white of egg. The chief
food fats are fat meat, butter, lard, oil and cream. Carbohydrates are
starchy foods (flour, cereals, etc.) and sugar (sweets of almost any
kind).

"The problem of a well-balanced ration consists in supplying daily the
right proportion of nutritive elements in agreeable and digestible form.
The problem of a campaign ration is the same, but cutting out most of
the water and waste in which fresh foods abound. However, in getting rid
of the water in fresh meats, fruits and vegetables we lose,
unfortunately, much of the volatile essences that give these foods their
good flavor. This loss--and it is a serious one--must be made up by the
camp cook, changing the menu as often as he can by varying the
ingredients and the processes of cooking.

"_Variety_ is quite as welcome at the camp board as anywhere else, in
fact, more so; for it is harder to get. Variety need not mean adding to
the load. It means _substituting_, say, three 5-pound parcels for one
15-pound parcel, so as to have something 'different' from day to day.

"_Digestibility_--We must bear in mind the adage that 'we live not upon
what we eat but upon what we digest.' Some foods rich in protein,
especially beans, peas, and oatmeal, are not easily assimilated, unless
cooked for a longer time than campers generally can spare. A
considerable part of their protein is liable to putrefy in th