on bags (see outfitter's catalogues),
but in that case the thing you want is generally at the bottom. * * *

"Butter, lard, ground coffee, tea, sugar, jam, matches, go in pry-up
tin cans, sold by outfitters (small quantities in mailing tubes), or in
common capped tins with tops secured by surgeon's plaster. Get pepper
and spices in shaker-top cans, or, if you carry common shakers, cover
tops with cloth and snap stout rubber bands around them.

"Often it is well to carry separately enough food to last the party
between the jumping-off place and the main camp site, as it saves the
bother of breaking bulk en route.

"When transportation is easy it pays to pack the bread, bags of flour,
etc., in a tin wash-boiler or two, which are wrapped in burlaps and
crated. These make capital grub boxes in camp, securing their contents
from wet, insects and rodents. Ants in summer and mice at all times are
downright pests of the woods, to say nothing of the wily coon, the
predatory mink, the inquisitive skunk, and the fretful porcupine. The
boilers are useful, too, on many occasions to catch rain-water, boil
clothes, waterproof and dye tents, and so forth.

"_A Last Look Around_--Check off every article in the outfit as it is
stowed, and keep the inventory for future reference. Then note what is
left over at the end of the trip. This will help in outfitting for the
next season."

Camp Cooking

Meat and fish are easy to cook and require few utensils. Steaks or chops
require from four to twelve minutes to broil rare over a good bed of
live coals, depending on the thickness of the meat. Place either
directly on the coals in wire broiler and raise only an inch or two
above the fire. Turn after about 1-1/2 minutes, and afterward turn a
little oftener to prevent burning.

Chicken or duck of broiling size takes about 20 minutes to broil and
requires very particular care in frequent turning to prevent burning.
Turn about every 1/2 minute. As portions of the skin show signs of
getting too brown baste them with a few drops of hot water from a large
spoon. This also tends to keep them moist. The poultry may be cooked by
propping the wire broiler upright six to nine inches from a blazing
fire. Often the poultry is started this way and finished over the coals,
as this saves considerable time in waiting for the fire to burn down.
The chicken or duck may be hung close to the fire by a wire from a
slanting pole, revolving frequently. An hour