Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian Sailors and Outers

you can grasp in your hand. When these are ablaze, add shavings and bits of dry wood of a little larger size, and then those a little larger than the last, and so on, increasing the size of the sticks very gradually and leading the fire by degrees until it covers all the space between the logs. When the fire is well under way and blazing brightly at all points, pile on it plenty of split sticks, short, and as near a uniform size as possible, and let them all burn to coals before cooking is commenced. If some of the sticks are large and some small, they will not burn evenly, and by the time the larger ones have become coals, the coals of the smaller ones will have become ashes. And if the sticks are round instead of split, they will not catch fire so easily, and will nest so close together as to give insufficient draft. Driftwood will do to start a fire, but it should never be used after the blaze is well going, because it burns to ashes instead of coals. The best coals result from burning hard wood. Never put a cooking utensil on the fire until the smoke and blaze have ceased. When you have a good bed of coals set the coffee pot on near where the logs join, and the frying pan, large pot, etc., where the logs are further apart. If there is much wind, ashes will be blown about to some extent, and it is best to always keep the open end of the "range" to windward, as the frying pan is generally set on this end, while the coffee pot and other pots being covered, can stand a shower of ashes without harm to their contents. As fast as one dish is cooked, set it on one of the logs where it will keep warm, and use the handy blacksmith's pliers to heap up the live coals under other dishes that are not cooking fast enough. These pliers can be made by any blacksmith, and should be from