r more ground in a hurried way.

The following is a suggestion for the management of a day in high
mountain altitudes. Arise with the sun or a little before breakfast.
Breakfast consists of rice, dried fruit (put to soak the night before),
bacon, and shredded wheat biscuit. Before packing, make a small package
of cheese, chocolate, raisins and biscuit for the noon lunch that can be
reached without having to unpack equipment. There should be a rest of at
least an hour at noon, eating slowly, throwing off the pack, and if
possible relaxing flat on the back for a while. Then another hike of
three or four miles, making camp early in the evening, about 5 o'clock.
This divides the day into three periods of hikes with a rest in between.
The dinner is like breakfast, with the addition of soup. Soup can be
prepared and eaten while the rice is cooking. Mountain trout can be
fried with bacon.

The equipment must be of the lightest. Clothing should consist of one
pair of stout, high, waterproof, hob-nailed boots; one pair of light
moccasins, to rest the feet in camp; short skirt; middy; riding breeches
or bloomers (for in crossing difficult passes skirts must be discarded);
hat; gauntlet gloves; one change of underclothes; three pairs of wool
stockings; one sweater; one comb (no brush); one small pocket mirror;
ivory soap or soap leaves; one tube of cold cream; compass; fishing rod,
lines and hooks; rope; leather thongs; stout string; note-book and map;
small hatchet; matches (in waterproof case).

[Illustration: GIANT ALASKAN MOOSE

The largest member of the deer tribe. The antlers which are worn only by
the male are shed once a year. Range: This and related forms found in
northern United States, Canada, and Alaska. Courtesy of American Museum
of Natural History.]

No guns, books or cameras can be carried on a high hike, for their
weight is prohibitive. A sleeping bag made of eiderdown, lined with
canton flannel and covered with oiled silk or duck's back can be rolled
and carried across the shoulders. A knife, fork and spoon in addition to
the big sheath knife worn at the belt, one frying pan, tin plate and cup
(aluminum should be used in preference as tin rusts easily), a rice and
a soup kettle are all the cooking utensils needed. If a company of Girl
Scouts attempts a high mountain climb, additional covers of clothing and
food can be carried on a pack mule, but this chapter is for those who
wish to climb unencumbered with p