h."

"An onion a day--" began Ace.

"Keeps everybody away," finished the young Survey man laughingly. "And
that reminds me of apples,--dried apple pie, apple pudding, apple
dumplings, (baked or boiled), apple fritter, (made with pancake flour),
and apple pan-dowdy with cinnamon."

"Pan-dowdy!" queried both boys.

"Yes, when the cook has to roll it out with a bottle, or an oar handle,
or a smooth stone instead of a rolling pin, and perhaps bake it in the
frying pan, and he hesitates to label the result, he terms it pan-dowdy,
and then nobody has any kick coming if it isn't exactly flesh, fish or
fowl, if you get me."

"We get you!" grinned Ted, who had thus far been a silent partner to the
plans. But as usually happened at such times, he had been doing a lot of
thinking. He now added his contribution: "How about rainbow trout broiled
with pork scraps, and served with horseradish? Let's take a bottle of
horseradish."

"Dried horseradish and a grater," amended Pedro.

"All right. Then there's trout baked with tomato and onion sauce, trout
baked in clay, trout boiled for a change, with lemon, (we could start the
trip with a few), trout skewered, griddled, baked in ashes, baked on a
stone, fried--of course, and roasted and stuffed with sage. Let's take
sage. Then how about cold boiled trout salad with mustard dressing, and
fish chowder a la canned milk, with dry-dated--what do you call it?
Dehydrated potatoes and evaporated onions? Eh? And garlic isn't such a
bad idea. It's the handiest little bit of flavoring I know of,--if we all
go in for it alike."

"We'll all go in for it good and strong," winked Ace.

"Strong is the word," chuckled Norris.

"Anyway," Ted defended his suggestion. "I've camped through the
back-country a heap in my time, and I've generally found it isn't the
sameness of the fish-three-times-a-day that lays you out, but the lack of
flavorings. Now I even take caraway seed to give a different flavor to a
batch of biscuit, and raisins, or some anise seed, or a little strong
cheese, that you can grate into it or on it and then toast it till it
melts. Then there's cinnamon and cheese toast for dessert, and plain
cinnamon and sugar melted on white bread makes it just bully! And why do
we have to eat white bread all the time anyway?"

"Of course we'll have cornmeal and buckwheat in our pancake mixture,"
said Norris.

"Bully! But why not take part rye flour too, and part oatmeal to mix in?
It bake