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A
BACHELOR'S
CUPBOARD
Around
the
Camp
Fire
blest
fare
is
fit
for
a
king,
and
the
muddiest
camp
coffee
nectar
to
the
tired,
hungry
man
just
in
from
a
day's
fishing
or
hunting
in
the
wilds.
Most
men
who
camp
do
not
need
to
be
told
the
little
things
that
combine
to
make
camping
comfort-
able:
how
to
dig
a
trench
around
the
tent
and
how
to
make
a
stone
fireplace
or
a
stove
from
rocks
and
an
old
stove-top;
or
how
to
shave
off
fir
boughs
for
a
hard
but
fragrant
bed.
They
all
know
that
a
deep
hole
should
be
dug
some
distance
from
camp
in
w^hich
to
throw
refuse
and
debris,
covering
it
daily
with
fresh
earth,
which
so
quickly
kills
all
odors.
They
know
the
staple
rations
to
be
taken
—
prepared
flour
for
griddle-cakes
and
hot
bread,
with
rising
already
in
it
;
salt
pork,
smoked
ham
and
bacon,
dried
beef,
salt
fish
in
case
the
fresh
ones
fail
to
bite;
pilot-bread,
crackers,
and
biscuit
of
all
sorts,
potatoes,
beans,
onions,
canned
fruit
and
vege-
tables
where
fresh
cannot
be
obtained
;
Indian
meal,
salt,
sugar,
pepper,
mustard,
molasses,
vinegar,
butter,
tea,
coffee,
chocolate
—
powdered
and
sw^eet
—
rice,
oat-
meal,
baking
soda,
ginger,
spice,
soap,
paraffin
candles,
matches,
and
kerosene
oil.
These
and
such
luxuries
as
milord
demands
compass
the
culinary
needs.
But
lest
he
forget
—
and
it's
so
easy
to
do
that
in
the
excitement
of
going
into
camp
—
a
list
of
other
necessi-
ties
may
not
come
amiss,
and
it
includes
tin
kettles
with
covers,
spiders
with
covers,
coffee
and
tea
pots
with
lips
instead
of
spouts,
gridiron,
pans,
basins,
tin
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