A draft is secured by the method usually employed in sheep camps. The site is chosen and an excavation is made, remov- ing the soil to a depth of twelve inches or about the depth of the shovel. The hole thus made should be approximately three to four feet long and fifteen to twenty-four inches in width. The side exposed to the prevailing wind is then shoveled away, allowing the free entrance of air. This opening is the front of the cooking fire. The air going in passes along the side walls to the rear and thence upward, thus completing the draft. Select two green poles of sufficient length to extend over the ends of the hole (four to six inches in diameter), one to serve as a back log, the other as a front log. Lay the poles over the hole, 26 spacing them the proper distance to support a camp kettle, frying pan, or coffee pot. Kin- dle the fire beneath and proceed with the cooking. The poles can be replaced from day to day as they burn away. When cooking fry- ing pan bread by reflected heat, usually a dry front pole is preferred to a green, because the dryer pole, being somewhat charred, com- bines with the hot coals beneath to produce a greater amount of reflected heat. Methods of Supporting Cooking Utensils The pole from which kettles or meats are hung is usually known as a crane. This crane is made from small tough limbs of trees. Any one of the styles shown in cuts 1,2, and 3 may be used successfully. The pot-hooks are made from saplings or number 9 wire, as shown in cuts 5 and 6. The use of these hooks often prevents burning of the hands when handling kettles. If hooks of different lengths are made the desired intensity of heat can easily be secured by regulating the distance of the kettle from the fire. Drawing number 2 shows a crane especially well suited to the roasting of a bird or other meat. For such purposes the pole is much longer, and from 27 the upper end a long wire is hung. The bird is then securely fastened to the lower end of this wire, where it is allowed to swing during the roasting process. Figure number 4 shows a cooking fire often used in temporary camps. The large green logs are placed farther apart at one end than the other, thus giving sup- port to kettles of different sizes as well as aiding in giving the fire a better draft. The same results may be obtained by using stones in place of green logs, thus saving time as well as reducing the danger from fire when break- ing camp. 28 <2%^ C55W '> v^ lea Method of supporting cooking utensils Making a Fireless Cooker in Camp It is a very simple matter to construct a fireless cooker in camp if one has given it some thought before starting, and supplied oneself with enough material to make the cooker. This material need not be "excess baggage," but may be utilized in constructing the pack for the trip. It is best to construct a box about the same size and shape as the box used in shipping two five-gallon cans of oil. These pack readily on a mule and hold a surprising amount of camp material. The material, to be at its best, should be about one inch thick for the end pieces and three-quarter inch thick for the sides, bottom and cover. Such thickness will stand more pressure in packing. If this is impossible, use a plain oil packing box.

AI-modernized reading of the original text

A draft is secured by the method usually employed in sheep camps. The site is chosen and an excavation is made, removing the soil to a depth of twelve inches or about the depth of the shovel. The hole thus made should be approximately three to four feet long and fifteen to twenty-four inches in width. The side exposed to the prevailing wind is then shoveled away, allowing the free entrance of air. This opening is the front of the cooking fire. The air going in passes along the side walls to the rear and thence upward, thus completing the draft. Select two green poles of sufficient length to extend over the ends of the hole (four to six inches in diameter), one to serve as a back log, the other as a front log. Lay the poles over the hole, spacing them the proper distance to support a camp kettle, frying pan, or coffee pot. Kindle the fire beneath and proceed with the cooking. The poles can be replaced from day to day as they burn away. When cooking frying pan bread by reflected heat, usually a dry front pole is preferred to a green, because the dryer pole, being somewhat charred, combines with the hot coals beneath to produce a greater amount of reflected heat. Methods of Supporting Cooking Utensils The pole from which kettles or meats are hung is usually known as a crane. This crane is made from small tough limbs of trees. Any one of the styles shown in cuts 1,2, and 3 may be used successfully. The pot-hooks are made from saplings or number 9 wire, as shown in cuts 5 and 6. The use of these hooks often prevents burning of the hands when handling kettles. If hooks of different lengths are made the desired intensity of heat can easily be secured by regulating the distance of the kettle from the fire. Drawing number 2 shows a crane especially well suited to the roasting of a bird or other meat. For such purposes the pole is much longer, and from the upper end a long wire is hung. The bird is then securely fastened to the lower end of this wire, where it is allowed to swing during the roasting process. Figure number 4 shows a cooking fire often used in temporary camps. The large green logs are placed farther apart at one end than the other, thus giving support to kettles of different sizes as well as aiding in giving the fire a better draft. The same results may be obtained by using stones in place of green logs, thus saving time as well as reducing the danger from fire when breaking camp. <2%^ C55W '> v^ lea Method of supporting cooking utensils Making a Fireless Cooker in Camp It is a very simple matter to construct a fireless cooker in camp if one has given it some thought before starting, and supplied oneself with enough material to make the cooker. This material need not be "excess baggage," but may be utilized in constructing the pack for the trip. It is best to construct a box about the same size and shape as the box used in shipping two five-gallon cans of oil. These pack readily on a mule and hold a surprising amount of camp material. The material, to be at its best, should be about one inch thick for the end pieces and three-quarter inch thick for the sides, bottom and cover. Such thickness will stand more pressure in packing. If this is impossible, use a plain oil packing box.

Camp cookery (Milam, for Boy Scouts)