Camp cookery (Milam, for Boy Scouts)

IB H ■1 Ifi&llittfaa Iffi & 4> % ^ ^ *4 -&UK fly0t trw-ur*~ VCAMP COOKERY A Cookery and Equipment Handbook FOR BOY SCOUTS AND OTHER CAMPERS By AVA B. MILAM Dean of the School of Home Economics Oregon Agricultural College A. GRACE JOHNSON Assistant Professor of Home Economics Oregon Agricultural College RUTH McNARY SMITH Formerly Instructor in Home Economics Oregon Agricultural College Now Instructor in Home Economics Iowa State College Portland, Oregon Tht J. K. Gill Co. c^6 <**' To the Boy Scouts of America this book is respectfully dedicated Copyright, 1918 AVA B. MILAM ' A. GRACE JOHNSON f\ RUTH McNARY SMITH / \ x_ APR 17 1919 ©&'A'525i26 ' PREFACE In planning the camping trip, the scout or camper should consider his own needs as carefully as the tourist considers those of his automobile. The significance of food and its relation to the efficiency and comfort of the human body are quite as important to the camper as the proper supplies and tools are to the smooth running of an automobile. Campers should know what to carry, and how to prepare these foods properly, in order to keep the human machine running most smoothly when living the rather unusual sort of life necessary when in camp. When preparing for a camping trip, one need not feel that it is necessary to "rough it." While it is true that one must often be content with a limited variety of foods and equipment, yet if these are judiciously selected and the work of preparation done intelligently, one will never feel that he has "roughed it." It is not so much the great abundance or variety of supplies one has with him, but how resourceful he is in their use, that determines his success as a camper. Scouts, foresters, rangers and sportsmen will find it to their advantage, before starting out on trips, to determine systematically, not only the number of pounds that can be carried, but also the proportion and variety of food material actually needed, as well as the amount and type of equipment best suited to their needs. To camp successfully and get the greatest enjoyment out of it is a real art. One purpose for which this book is written is to help the Scout and camper make the most of camping trips, and get the greatest possible enjoyment from living out-of-doors. PREFACE— Con tinued It is also designed to meet the increasing demand for information which will assist Boy Scouts and other campers in the selection and preparation of necessary foods, make suggestions as to the equipment needed in camps, and be of help to those who desire to install camp cookery in schools, or conduct classes for Boy Scouts and Camp-Fire Girls. The authors desire to express their indebtedness to Dean George W. Peavy, Professor H. S. Newins, and Professor J. P. Van Orsdel of the School of Forestry; Mrs. Ida. A. Kidder, Librarian, and Dr. A. D. Browne of the Physical Education department, all of the Oregon Agricultural College, who have given many helpful criticisms, and have contributed valuable material in the preparation of this handbook. We also wish to acknowledge the suggestions made by many others, as well as certain material borrowed from Kephart's "Camp Cookery," Stewart Edward White's "Camp and Trail," and Government bulletins. Oregon Agricultural College, January, 1918. TABLE OF CONTENTS PART I Diet in Camp