Camp Cookery. How to Live in Camp

House). The whole cost of box, stove, and utensils will not exceed eighteen dollars. KEROSENE OIL STOVES are sometimes preferable, for they are easily transported, and can be used in wet or dry weather. The “Boston Gem,” made by Francis Morandi, No. 102 Union Street, I find, after a thorough trial, works to a charm; the oven baking as well as my stove oven. The broiler is so made that there is no difficulty in broiling with it. When in the woods, if possible, I would have a good bed of coals for broiling. In regard to COOKING UTENSILS, coffee and tea pots should not have spouts, but lips: and the lips should be riveted on. It is foolish for a party going any distance to try to carry crockery. Have tin plates and cups made, and they will last you for all your camping life. They can be kept clean by occasionally scouring them with sand if on the beach, and with ashes if in the mountains; or, what is still better, with Sapolio, which rub on a cloth and then rub the tin with the cloth. Four or six cakes of this will give you much comfort and neatness. If you can carry a farina kettle with you, and you use it with care, it will be almost invaluable to you, as by that means you can always be sure that your oat-meal, hominy, rice, &c., will always be cooked without burning. Always be sure that there is water enough in the bottom kettle. CLEANLINESS.—It is very important that perfect cleanliness be observed in camp, as it adds much to health and comfort. When you pitch your tent, select a spot a little distance from it, for the refuse. Here dig a deep hole, if your stay is to be long, and into this hole throw the debris, each time covering with some of the earth which you have dug out. By this means you can keep the place clean and sweet. CLOTHING.—Both ladies and gentlemen should dress in flannel throughout. One change of under-flannel is enough extra