arid regions a one-gallon canteen to each man. Small files Lanterns Assorted rope and string 23 Whetstone Shovel Saw Note: The use of ashes for the cleaning of greasy plates and scouring smoky kettles will save spending money for commercial cleaners. Fine sand can well be used on the steel or iron utensils, without injury to them. Newspapers are a splendid substitute for cloths in scouring. Note: The Red Cross soldier's kit, which con- tains sanitary gauze, safety pins, iodine, etc., is the safest and easiest form in which such necessary articles can be carried. They may be procured from Bauer & Black, Chicago. Selection of Camp Site In choosing a camp site one of the first con- siderations should be that of elevation. Swampy land should be avoided and protec- tion from wind and rain should be sought. The supply of wood should not be overlooked when choosing a camp. One of the most important considerations in placing a camp is nearness to a wholesome and adequate water supply. The source of danger in water is always human or animal pollution. Often it would be wiser to choose a pond which may be inspected than a bright clear stream which may be polluted at a point above. Unpolluted surface water is difficult to find, and streams are often dan- gerous sources of water supply. The idea 24 still prevail* that running water purifies it- self. However, according to some author- ities in standing water there is greater chance for the disease germs to die out. Ground water from a spring or well is usually safer than from a pond or stream. A water supply should be protected from sur- face drainage. Should it be necessary to use water, the safety of which is questioned, it should be boiled, for boiling will destroy disease germs. It is not only important to choose the site with great care, but prevent its becoming un- sanitary through carelessness. All refuse should be disposed of through burning or burial. Lack of care in these matters has been the cause of serious illness and even deaths in camp. Through the proper dis- posal of waste, cleanly habits, and avoiding of swamps, danger of typhoid and malarial fevers may be reduced. Cooking Fire for a Small Camp There are many ways of building the cook- ing fire. The essential in each case, however, is a good permanent draft. For frying, mak- ing coffee and similar cooking operations, the fire should be small but hot. The wood used 25 should be of dry hardwood sticks, an inch or less in diameter and about a foot long. First build a fire of these and let it burn down to form a bed of coals. Have a supply of the smaller sticks ready, so that if the fire dies down too much it may be replenished. With this sort of a fire, the heat is under the utensils, and it is not necessary to tie a pole to the frying pan handle as is usually the case when frying over a fire made with large, long sticks of wood.

AI-modernized reading of the original text

arid regions a one-gallon canteen to each man. Small files Lanterns Assorted rope and string Whetstone Shovel Saw Note: The use of ashes for the cleaning of greasy plates and scouring smoky kettles will save spending money for commercial cleaners. Fine sand can well be used on the steel or iron utensils, without injury to them. Newspapers are a splendid substitute for cloths in scouring. Note: The Red Cross soldier's kit, which contains sanitary gauze, safety pins, iodine, etc., is the safest and easiest form in which such necessary articles can be carried. They may be procured from Bauer & Black, Chicago. Selection of Camp Site In choosing a camp site one of the first considerations should be that of elevation. Swampy land should be avoided and protection from wind and rain should be sought. The supply of wood should not be overlooked when choosing a camp. One of the most important considerations in placing a camp is nearness to a wholesome and adequate water supply. The source of danger in water is always human or animal pollution. Often it would be wiser to choose a pond which may be inspected than a bright clear stream which may be polluted at a point above. Unpolluted surface water is difficult to find, and streams are often dangerous sources of water supply. The idea still prevails that running water purifies itself. However, according to some authorities in standing water there is greater chance for the disease germs to die out. Ground water from a spring or well is usually safer than from a pond or stream. A water supply should be protected from surface drainage. Should it be necessary to use water, the safety of which is questioned, it should be boiled, for boiling will destroy disease germs. It is not only important to choose the site with great care, but prevent its becoming unsanitary through carelessness. All refuse should be disposed of through burning or burial. Lack of care in these matters has been the cause of serious illness and even deaths in camp. Through the proper disposal of waste, cleanly habits, and avoiding of swamps, danger of typhoid and malarial fevers may be reduced. Cooking Fire for a Small Camp There are many ways of building the cooking fire. The essential in each case, however, is a good permanent draft. For frying, making coffee and similar cooking operations, the fire should be small but hot. The wood used should be of dry hardwood sticks, an inch or less in diameter and about a foot long. First build a fire of these and let it burn down to form a bed of coals. Have a supply of the smaller sticks ready, so that if the fire dies down too much it may be replenished. With this sort of a fire, the heat is under the utensils, and it is not necessary to tie a pole to the frying pan handle as is usually the case when frying over a fire made with large, long sticks of wood.

Camp cookery (Milam, for Boy Scouts)