Pressed sage for stuffings, celery seed for soups, nutmeg and cloves (whole), perhaps ginger, cin- namon, and curry powder, wil-l be needed. Finally, a half pint of brandy, religiously re- served for brandy sauce, is worth its weight. ^ A ration list showing how much food of each kind is required, per man and per week, cannot be figured out satisfactorily unless one knows where the party is going, at what season of the year, how the stuff is to be carried, whether there is to be good chance of game or fish, and something about r^ CAMP COOKERY. the men's personal tastes. However, the follow- ing table, based upon my own experience and al- lowing for many contingencies, may at least be useful as showing how to go about it. The table gives four distinct estimates of food required by four men in two weeks, graded ac- cording as they travel light or heavy, in warm weather or in cold. The quantities will suffice without counting on game or fish. The difference between "light" and "heavy" is chiefly due to fresh potatoes and canned goods. It will be noticed that the cold-weather ration that I give is more liberal than that for warm weather, and that the addition is mostly in fatty and oily foods. A man who eats little fat meat when living in the city will find that when he travels hard in cold weather and sleeps in the open air his system will demand more fatty food. The experience of travelers in the far North bears out the results of scientific analysis, that foods con- taining fats and oils are more nutritious and heat- producing than any others. But a steady diet of bread and bacon is likely to breed scurvy; so a supply of vegetables and fruits should be added. Men living in the open also develop a craving for sweets that is out of all proportion to what they experience in town. This is a normal demand, for sugar is stored-up energy. I have allowed liberally for this, and also for the increased con- sumption of coffee and tea that is the rule (owing somewhat to the fact that they lose strength from exposure to the air). The table is chiefly valuable as showing the proper ratios of the meat, the bread, and the veg- etable and fruit components. Under each of these headings the items can be varied a great deal, ac- PROVISIONS. 13 cording to taste, but the aggregate of each com- ponent should be about as stated. RATION LISTS, FOUR MEN, TWO WEEKS. (56 RATIONS.) LIGHT. HE A VY. Meats, etc. Summer. Winter. Summer. Winter. Salt pork 10 lbs. 10 lbs. Bacon 12 lbs. 13 10 lbs. 10 Ham 5 5 5 5 Dried beef or fish.. 3 3 3 3 Canned meats 4 4 Canned fish 4 4 Beef extract y. V2 V2 V2 Concentrated soups. 3 2 9 3 Desiccated eggs 3 2 2 2 Butter 6 6 6 6 Cheese 2 2 Lard 3 3 3 3 Powdered milk .... Sy^ 3 14 or Evaporated (38 smaU cans) 13^2 131/2 Lbs 37 47 54 64 LIGHT. HE A VY. Bread, etc. . Summer. Winter. Summer. Winter. Fresh bread 5 lbs. 5 lbs. Wheat flour 34 lbs. 34 lbs. 30 30 Corn meal 5 10 5 10 Rice 5 5 5 5 Rolled oats 3 3 2 2 Grits 2 3 2 2 Macaroni 1 1 1 1 Baking powder IVs IV3 1 1 Lbs 40ya 451/3 41 46

AI-modernized reading of the original text

Pressed sage for stuffings, celery seed for soups, nutmeg and cloves (whole), perhaps ginger, cinnamon, and curry powder, will be needed. Finally, a half pint of brandy, religiously reserved for brandy sauce, is worth its weight. ^ A ration list showing how much food of each kind is required, per man and per week, cannot be figured out satisfactorily unless one knows where the party is going, at what season of the year, how the stuff is to be carried, whether there is to be good chance of game or fish, and something about the men's personal tastes. However, the following table, based upon my own experience and allowing for many contingencies, may at least be useful as showing how to go about it. The table gives four distinct estimates of food required by four men in two weeks, graded according as they travel light or heavy, in warm weather or in cold. The quantities will suffice without counting on game or fish. The difference between "light" and "heavy" is chiefly due to fresh potatoes and canned goods. It will be noticed that the cold-weather ration that I give is more liberal than that for warm weather, and that the addition is mostly in fatty and oily foods. A man who eats little fat meat when living in the city will find that when he travels hard in cold weather and sleeps in the open air his system will demand more fatty food. The experience of travelers in the far North bears out the results of scientific analysis, that foods containing fats and oils are more nutritious and heatproducing than any others. But a steady diet of bread and bacon is likely to breed scurvy; so a supply of vegetables and fruits should be added. Men living in the open also develop a craving for sweets that is out of all proportion to what they experience in town. This is a normal demand, for sugar is stored-up energy. I have allowed liberally for this, and also for the increased consumption of coffee and tea that is the rule (owing somewhat to the fact that they lose strength from exposure to the air). The table is chiefly valuable as showing the proper ratios of the meat, the bread, and the vegetable and fruit components. Under each of these headings the items can be varied a great deal, ac- cording to taste, but the aggregate of each component should be about as stated. RATION LISTS, FOUR MEN, TWO WEEKS. (56 RATIONS.) LIGHT. HE A VY. Meats, etc. Summer. Winter. Summer. Winter. Salt pork 10 lbs. 10 lbs. Bacon 12 lbs. 13 10 lbs. 10 Ham 5 5 5 5 Dried beef or fish.. 3 3 3 3 Canned meats 4 4 Canned fish 4 4 Beef extract y. V2 V2 V2 Concentrated soups. 3 2 9 3 Desiccated eggs 3 2 2 2 Butter 6 6 6 6 Cheese 2 2 Lard 3 3 3 3 Powdered milk .... Sy^ 3 14 or Evaporated (38 smaU cans) 13^2 131/2 Lbs 37 47 54 64 LIGHT. HE A VY. Bread, etc. . Summer. Winter. Summer. Winter. Fresh bread 5 lbs. 5 lbs. Wheat flour 34 lbs. 34 lbs. 30 30 Corn meal 5 10 5 10 Rice 5 5 5 5 Rolled oats 3 3 2 2 Grits 2 3 2 2 Macaroni 1 1 1 1 Baking powder IVs IV3 1 1 Lbs 40ya 451/3 41 46

Camp cookery (Kephart)