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

twelve to eighteen inches in length, and quite broad in the gripping part, which may with advantage be curved to a slight angle. I always use a frying pan without handle for compactness, and can lift it from any side of the fire with the pliers, which are always cool. I even grip the coffee pot with them and pour the coffee for the whole party without touching it with my hands, saving many a scorch thereby. It is a handy tool in making repairs to boats, and in various other ways proves its value as a necessary part of the camp outfit. The coffee pot should not have a spout, but a lip, riveted on, near its topmost edge. The handle should also be riveted, and should set as near as possible to the top of the pot. A wire bale may be attached for handiness in lifting. The cooking range above described will suffice for nearly all branches of camp cookery. On it one can fry, broil and boil. When a boil is to be kept up for hours, however, as in cooking beans, greens, and some soups and stews, it will be necessary to set up a forked stake at each end of the fire, hang the kettle on a cross-piece between, and keep up the fire beneath by constant feeding and attention. Do not let the blaze mount so high as to burn or char the cross-piece. The fire for baking should be made apart from the range. A hole in the ground a little more than deep enough to contain the bake-kettle or Dutch oven should be dug, and of sufficient diameter to allow four or five inches' space on each side of the oven when it is in the hole. Build up a good fire in the hole, and when you have a large quantity of hot coals and ashes, dig out all but a thick layer on the bottom, set in your oven, and pack it all around and on top with the coals and ashes. Cover the whole with a piece of