The American boys' handybook of camp-lore and woodcraft . On one of these rakens one may hook the pail as high oras low as one chooses (Fig. 7S); not only that but one may(Fig. 79) put a small pail mside the larger one, where laterit is full of water, for the purpose of cooking cereal withoutdanger of scorching it. The disadvantage of all these implements is that theymust be toted wherever one goes, and parts are sure to belost sooner or later, whereupon the camper must resort tothings with the bark on em,* hke the gallow-orook, thep>ot-claw, the bake, the gib, the speygelia, or the saster,
The American boys' handybook of camp-lore and woodcraft . On one of these rakens one may hook the pail as high oras low as one chooses (Fig. 7S); not only that but one may(Fig. 79) put a small pail mside the larger one, where laterit is full of water, for the purpose of cooking cereal withoutdanger of scorching it. The disadvantage of all these implements is that theymust be toted wherever one goes, and parts are sure to belost sooner or later, whereupon the camper must resort tothings with the bark on em,* hke the gallow-orook, thep>ot-claw, the bake, the gib, the speygelia, or the saster, or. HOW TO LAY A GOOD COOKING FIRE 67 he may go back to the first principles and sharpen the forksof a green wand and impale thereon the bacon, game or fishthat it may be tlius toasted over the hot embers (Fig. 80).We do not put meat over the fire because it will bum on theoutside before it cooks and the fumes of the smoke willspoil its flavor. According to Mr. Seton, away up in the barren lands theyuse the saster with a fan made of a shingle-like piece of wood,fastened witli a hitch to a piece of wire and a bit of string;the wind—when it is good-natured—will cause the cord tospin round and round. But the same result is secured witha cord which has been soaked in water to prevent it fromburning, and which has also been twisted by spinning themeat with ones hands (Fig. 75). Such a cord will unwindand wind more or less slowly for considerable time, thuscausing the meat to expose all sides of its surface to the heatof the roasting fire in front of which it hangs. You willnote we say in f
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Keywords: ., bookauthorbearddan, bookcentury1900, bookdecade1920, bookyear1920
