The Book of Camp-Lore and Woodcraft

and prairies, pit-fires are much in vogue. The pit itself shelters the fire on the windswept plain, which is doubly necessary because of the unprotected nature o

t Divide where all tracks point one way, the sound of the thunder of their feet has died away forever, as has also the whoop of the painted Indians. The romantic and picturesque plainsmen

Simple

the pit between the logs a fire is built (Fig. 105), but probably the most celebrated

Bean

tate. This pit-fire place is used differently from the preceding one, for in the bean hole the fire is built and burns until the sides are heated good and ho

wboy P

ning. When obtainable, sticks are laid across the trench and sods laid upon the top of the sticks. Fig. 1

cks one may be able to cover the draught chimney with the sods themselves by allowing them to

rsion of this image

inook

view of this lay. Fig. 110 shows the top view of plan of the lay. Fig. 111 shows a steeper perspective view than that of Fig. 109, and Fig. 112 shows a sectional view. By examining the sectional view and also the deeper

8

logs are kept in place by the stakes C, C. Between the two top logs

e they may be raked forward and the frying pan placed on top of them (Fig. 112). The chinook fire

e

ow pit, the sides built up with sods or stones. The hobo answ

was placed on a huge spit, which was turned with a crank handle, very simil

arbec

r roast a whole sheep, deer or pig. At a late meet of

re to be built at each end of the pit, there being no fire under the meat itself for the very good

nimal farm in New Jersey. When Davenport was not drawing cartoons he was raising wild animals. At the Dave

Bank

ross log and fits in the socket D in the bottom log; the spit is turned by handles arranged like A, B or C. The pi

old D

he bank and using shelves either made of stones or old pieces of iron. Fig. 116 shows the cross section of the Gold Digger

ovens, the first o

uson Cam

lay, or dirt is heaped (Fig. 119). The oven is heated by building the fire inside of it, and when it is very hot and the f

Ad

t they built their fires which consumed the barrel but left the baked clay for the sides of the oven. The head of the barrel (Fig. 121A) was saved and used to stop up the front of the oven when baking was being done; a stone or sod wa

Mata

ce, the object of which is to save one's back while cooking. The matasiso

Bank

and on it to cook the big channel catfish, or little pond bass or other food. The Bank Lick is made of flat stones and i

tar Fi

d with sods or stone (Fig. 131), and topped with clay (Figs. 130

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ire (Fig. 129), is made with stones and

r Camp F

er the fire while he cooks. All of these ovens and fire-places are suitable for more or less permanent

out Pots, Pa

e methods. For when one has no cooking utensils except those fashioned from the material at

e Cookin

ch, or some similar wood, and toast it before the fire or pinch th

rk

and weave them in and out near the edges of the meat (Fig. 135), which is done by drawing the prongs slightly together before impaling the meat on the second pr

urnish heat for the meat in front. Turn the meat every few minutes and do not salt it until it is about done. Any sort of meat can be thus cooked; it is a favorite way of toasting bacon among the sportsm

irebread

one with bark on it (Fig. 137). The coils should be close together but without touching each other. The stick is now rested in the forks of two uprights, or on two stones in front of the roasting fire (Figs. 140 and 141), or ove

oe

en the cake is cooked on one side it can be turned over by using a hunting knife or a little paddle whittled out of a stick for that purpose, and then cooked upon the opposite side. Or a flat stone may be placed over the fire and used as a frying pan (Figs. 116 and 128). I have cooked a l

t H

spended before the fire (Fig. 153) by a piece of twine made from the twisted green bark of a mi

ress Sma

the pointed ends of the forked stick thru the thin place at the point which corresponds to your own heel, just as the stick in Fig. 155 is punched through the thin place behind the heels of the small animals there sketched. Thus hung the animal may be dressed with comfort to the workmen. If one is squatting, the nose of the animal should just clear the ground. First take off the fur coat. To do this you split the skin with a sharp knife, beginning at the center of the throat and cut to the base of the tail, being careful not to cut deep enough to penetrate the inside skin or sack whi

becue a De

ramework of black birch sticks, for this sweet woo

hat when the melted fat drops from the carcass it will not fall on the hot coals to blaze up and spoil your barbec

of a sheep should be cooking at least seven or eight hours over a charcoal fire. Baste the meat with melted bacon fat mi

arcoal for this purpose, but charcoal

e's Own

wrist. After the fire has been burning briskly for a while, it should be covered up with ashes or

o Mak

en build a cone of flour in the middle of the bag

lt; mix these together with the dry flour, and when this is thoroughly done begin to pour water into the crater, a little at a time, mixing the dough as you work by stirring

r but very soft dough, stiff enough, howeve

d Po

ith more hot coals. If this is done properly the spuds will cook slowly, even with the fire burning above them. Don't

Co

en washed, cleaned and wrapped in a coating of paper or fallen leaves, before the clay is applied. Place the fish upon a pancake of stiff clay (Fig. 147), fold the clay over the fish (Fig

hers on them are then plastered over with clean clay made soft enough to stick to the feathers, the outside is wrapped with stiffer clay and the whole molded into a ball, which is buried deep in the glowing cinders and allowed to remain there for an

e creatures, cleaning them, filling the hollow with bread crumbs, chopped bacon and onions, then closing the opening and plastering the bodies over with stiff clay and baking them in the em

rsion of this image

ank a

he usual way of splitting up the belly. To salt red meat before you cook it is to make

t holes through the fish (Fig. 145) with the grain of the wood; tack your fish on with wooden pegs cut wedge shape and driven in the slits made by your

ing

he stomach of a large animal or piece of green hide may be filled with water and the latter made hot by throwing in it hot stones (Fig. 158). Dig a hole in the ground, fit the rawhide in the hole, brin

TNO

hammocks of Southern Florida and the peculiar flavor

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