h scalding and then cooled in
a perfectly clean place. Keep it in a spring or in cold running water
(hung in a net, or weighted in a rock) whenever you can. When traveling,
wrap the cold can in a towel or other insulating material.

"If I had to cut out either lard or butter I would keep the butter. It
serves all the purposes of lard in cooking, is wholesomer, and beyond
that, it is the most concentrated source of energy that one can use with
impunity.

"_Cheese_--Cheese has nearly twice the fuel value of a porterhouse steak
of equal weight, and it contains a fourth more protein. It is popularly
supposed to be hard to digest, but in reality it is not so if used in
moderation. The best kind for campers is potted cheese, or cream or
'snappy' cheese put up in tinfoil. If not so protected from air it soon
dries out and grows stale. A tin of imported Camembert will be a
pleasant surprise on some occasion.

"_Bread Biscuits_--It is well to carry enough yeast bread for two or
three days, until the game country is reached and camp routine is
established. To keep it fresh, each loaf must be sealed in wax paper or
parchment paper (the latter is best, because it is tough, waterproof,
greaseproof). Bread freezes easily; for cold weather luncheons carry
toasted bread.

"_Hardtack_ (pilot bread, ship biscuit) can be recommended only for such
trips or cruises as do not permit baking. It is a cracker prepared of
plain flour and water, not even salted, and kiln-dried to a chip, so as
to keep indefinitely, its only enemies being weevils. Get the coarsest
grade. To make hardtack palatable toast it until crisp, or soak in hot
coffee and butter it, or at least salt it.

"Swedish hardtack, made of whole rye flour, is good for a change.

"Plasmon biscuit, imported from England, is the most nutritious
breadstuff I have ever used. It is a round cracker, firm but not hard,
of good flavor, containing a large percentage of the protein of milk,
six of the small biscuits holding as much proteid as a quarter of a
pound of beef.

"_Flour_--Graham and entire wheat flours contain more protein than
patent flour, but this is offset by the fact that it is not so
digestible as the protein of standard flour. Practically there is little
or no difference between them in the amount of protein assimilated. The
same seems to be true of their mineral ingredients.

"Many campers depend a good deal on self-raising flour because it saves
a little trouble in