Young people are apt to put their pot or frying-pan on the burning wood, and it soon tips over. Also they let the pot boil over, and presently it unsolders for want of water. Few think to keep the handle so that it can be touched without burning or s.m.u.tting; and hardly any young person knows that pitchy wood will give a bad flavor to any thing cooked over it on an open fire. Live coals are rather better, therefore, than the blaze of a new fire.

If your frying-pan catches fire inside, do not get frightened, but take it off instantly, and blow out the fire, or smother it with the cover or a board if you cannot blow it out.

You will do well to consult a cook-book if you wish for variety in your cooking; but some things not found in cook-books I will give you here.

Stale bread, pilot-bread, dried corn-cakes, and crumbs, soaked a few minutes in water, or better still in milk, and fried, are all quite palatable.

In frying bread, or any thing else, have the fat boiling hot before you put in the food: this prevents it from soaking fat.

BAKED BEANS, BEEF, AND FISH.

Lumbermen bake beans deliciously in an iron pot that has a cover with a projecting rim to prevent the ashes from getting in the pot. The beans are first parboiled in one or two waters until the outside skin begins to crack. They are then put into the baking-pot, and salt pork at the rate of a pound to a quart and a half of dry beans is placed just under the surface of the beans. The rind of the pork should be gashed so that it will cut easily after baking. Two or three tablespoonfuls of mola.s.ses are put in, and a little salt, unless the pork is considerably lean.

Water enough is added to cover the beans.

A hole three feet or more deep is dug in the ground, and heated for an hour by a good hot fire. The coals are then shovelled out, and the pot put in the hole, and immediately buried by throwing back the coals, and covering all with dry earth. In this condition they are left to bake all night.

On the same principle very tough beef was cooked in the army, and made tender and juicy. Alternate layers of beef, salt pork, and hard bread were put in the pot, covered with water, and baked all night in a hole full of coals.

Fish may also be cooked in the same way. It is not advisable, however, for parties less than six in number to trouble themselves to cook in this manner.

CARE OF FOOD.

You had better _carry_ b.u.t.ter in a tight tin or wooden box. In permanent camp you can sink it in strong brine, and it will keep some weeks.

Ordinary b.u.t.ter will not keep sweet a long time in hot weather unless in a cool place or in brine. Hence it is better to replenish your stock often, if it is possible for you to do so.

You perhaps do not need to be told that when camping or marching it is more difficult to prevent loss of food from accidents, and from want of care, than when at home. It is almost daily in danger from rain, fog, or dew, cats and dogs, and from flies or insects. If it is necessary for you to take a large quant.i.ty of any thing, instead of supplying yourself frequently, you must pay particular attention to packing, so that it shall neither be spoiled, nor spoil any thing else.

You cannot keep meats and fish fresh for many hours on a summer day; but you may preserve either over night, if you will sprinkle a little salt upon it, and place it in a wet bag of thin cloth which flies cannot go through; hang the bag in a current of air, and out of the reach of animals.

In permanent camp it is well to sink a barrel in the earth in some dry, shaded place; it will answer for a cellar in which to keep your food cool. Look out that your cellar is not flooded in a heavy shower, and that ants and other insects do not get into your food.

The lumbermen's way of carrying salt pork is good. They take a clean b.u.t.ter-tub with four or five gimlet-holes bored in the bottom near the chimbs. Then they pack the pork in, and cover it with coa.r.s.e salt; the holes let out what little brine makes, and thus they have a dry tub.

Upon the pork they place a neatly fitting "follower," with a cleat or k.n.o.b for a handle, and then put in such other eatables as they choose.

Pork can be kept sweet for a few weeks in this way, even in the warmest weather; and by it you avoid the continual risk of upsetting and losing the brine. Before you start, see that the cover of the firkin is neither too tight nor too loose, so that wet or dry weather may not affect it too much.

I beg you to clean and wash your dishes as soon as you have done using them, instead of leaving them till the next meal. Remember to take dishcloths and towels, unless your all is a frying-pan and coffee-pot that you are carrying upon your back, when leaves and gra.s.s must be made to do dishcloth duty.

CHAPTER VII.

MARCHING.[7]

It is generally advised by medical men to avoid violent exercise immediately after eating. They are right; but I cannot advise you to rest long, or at all, after breakfast, but rather to finish what you could not do before the meal, and get off at once while it is early and cool. Do not hurry or work hard at first if you can avoid it.

On the march, rest often whether you feel tired or not; and, when resting, see that you do rest.

The most successful marching that I witnessed in the army was done by marching an hour, and resting ten minutes. You need not adhere strictly to this rule: still I would advise you to halt frequently for sight-seeing, but not to lie perfectly still more than five or ten minutes, as a reaction is apt to set in, and you will feel fatigued upon rising.

Experience has shown that a man travelling with a light load, or none, will walk about three miles an hour; but you must not expect from this that you can easily walk twelve miles in four heats of three miles each with ten minutes rest between, doing it all in four and a half hours.

Although it is by no means difficult, my advice is for you not to expect to walk at that rate, even through a country that you do not care to see. You may get so used to walking after a while that these long and rapid walks will not weary you; but in general you require more time, and should take it.

Do not be afraid to drink good water as often as you feel thirsty; but avoid large draughts of _cold_ water when you are heated or are perspiring, and never drink enough to make yourself logy. You are apt to break these rules on the first day in the open air, and after eating highly salted food. You can often satisfy your thirst with simply rinsing the mouth. You may have read quite different advice[8] from this, which applies to those who travel far from home, and whose daily changes bring them to water materially different from that of the day before.

It is well to have a lemon in the haversack or pocket: a drop or two of lemon-juice is a great help at times; but there is really nothing which will quench the thirst that comes the first few days of living in the open air. Until you become accustomed to the change, and the fever has gone down, you should try to avoid drinking in a way that may prove injurious. Base-ball players stir a little oatmeal in the water they drink while playing, and it is said they receive a healthy stimulus thereby.

Bathing is not recommended while upon the march, if one is fatigued or has much farther to go. This seems to be good counsel, but I do advise a good scrubbing near the close of the day; and most people will get relief by frequently washing the face, hands, neck, arms, and breast, when dusty or heated, although this is one of the things we used to hear cried down in the army as hurtful. It probably is so to some people: if it hurts you, quit it.

FOOT-SORENESS AND CHAFING.

After you have marched one day in the sun, your face, neck, and hands will be sunburnt, your feet sore, perhaps blistered, your limbs may be chafed; and when you wake up on the morning of the second day, after an almost sleepless night, you will feel as if you had been "dragged through seven cities."

I am not aware that there is any preventive of sunburn for skins that are tender. A hat is better to wear than a cap, but you will burn under either. Oil or salve on the exposed parts, applied before marching, will prevent some of the fire; and in a few days, if you keep in the open air all the time, it will cease to be annoying.

To prevent foot-soreness, which is really the greatest bodily trouble you will have to contend with, you must have good shoes as already advised. You must wash your feet at least once a day, and oftener if they feel the need of it. The great preventive of foot-soreness is to have the feet, toes, and ankles covered with oil, or, better still, salve or mutton-tallow; these seem to act as lubricators. Soap is better than nothing. You ask if these do not soil the stockings. Most certainly they do. Hence wash your stockings often, or the insides of the shoes will become foul. Whenever you discover the slightest tendency of the feet to grow sore or to heat, put on oil, salve, or soap, immediately.

People differ as to these things. To some a salve acts as an irritant: to others soap acts in the same way. You must know before starting--your mother can tell you if you don't know yourself--how oil, glycerine, salve, and soap will affect your skin. Remember, the main thing is to keep the feet clean and lubricated. Wet feet chafe and blister more quickly than dry.

The same rule applies to chafing upon any part of the body. Wash and anoint as tenderly as possible. If you have chafed in any part on previous marches, anoint it before you begin this.

When the soldiers found their pantaloons were chafing them, they would tie their handkerchiefs around their pantaloons, over the place affected, thus preventing friction, and stopping the evil; but this is not advisable for a permanent preventive. A bandage of cotton or linen over the injured part will serve the purpose better.

Another habit of the soldiers was that of tucking the bottom of the pantaloons into their stocking-legs when it was dusty or muddy, or when they were cold. This is something worth remembering. You will hardly walk a week without having occasion to try it.

Leather leggins, such as we read about in connection with Alpine travel, are recommended by those who have used them as good for all sorts of pedestrianism. They have not come into use much as yet in America.

The second day is usually the most fatiguing. As before stated, you suffer from loss of sleep (for few people can sleep much the first night in camp), you ache from unaccustomed work, smart from sunburn, and perhaps your stomach has gotten out of order. For these reasons, when one can choose his time, it is well to start on Friday, and so have Sunday come as a day of rest and healing; but this is not at all a necessity. If you do not try to do too much the first few days, it is likely that you will feel better on the third night than at any previous time.

I have just said that your stomach is liable to become disordered. You will be apt to have a great thirst and not much appet.i.te the first and second days, followed by costiveness, lame stomach, and a feeling of weakness or exhaustion. As a preventive, eat laxative foods on those days,--figs are especially good,--and try not to work too hard. You should lay your plans so as not to have much to do nor far to go at first. Do not dose with medicines, nor take alcoholic stimulants. Physic and alcohol may give a temporary relief, but they will leave you in bad condition. And here let me say that there is little or no need of spirits in your party. You will find coffee or tea far better than alcohol.

Avoid all nonsensical waste of strength, and gymnastic feats, before and during the march; play no jokes upon your comrades, that will make their day's work more burdensome. Young people are very apt to forget these things.

Let each comrade finish his morning nap. A man cannot dispense with sleep, and it is cruel to rob a friend of what is almost his life and health. But, if any one of your party requires more sleep than the others, he ought to contrive to "turn in" earlier, and so rise with the company.

You have already been advised to take all the rest you can at the halts.

Unsling the knapsack, or take off your pack (unless you lie down upon it), and make yourself as comfortable as you can. Avoid sitting in a draught of air, or wherever it chills you.

If you feel on the second morning as if you could never reach your journey's end, start off easily, and you will limber up after a while.

The great trouble with young people is, that they are ashamed to own their fatigue, and will not do any thing that looks like a confession.

But these rules about resting, and "taking it easy," are the same in principle as those by which a horse is driven on a long journey; and it seems reasonable that young men should be favored as much as horses.

Try to be civil and gentlemanly to every one. You will find many who wish to make money out of you, especially around the summer hotels and boarding-houses. Avoid them if you can. Make your prices, where possible, before you engage.