and is sold by grocers generally, in packages of various sizes, with accompanying recipes.  We strongly recommend it where a stove is employed; and to anyone who is fond of biscuit, bread, or pancakes, it will be appreciated.  Butter, lard, sugar, salt, pepper and mustard are valuable accessories, and curry-powder, olive oil, and vinegar will often be found useful.  Olive oil is often used by camping parties with the curry powder, and also as a substitute for lard in the frying-pan.  Pork, Indian meal and crackers, wheaten grits, rice, and oat-meal are desirable, and coffee and tea are great luxuries.  For soups, Liebig’s extract of beef is a most valuable article, and with the addition of other ingredients, vegetables or meat, the result is a most delicious and nutritious dish.  This extract is obtainable at almost any grocer’s, and full directions and recipes accompany each jar.  Canned vegetables are much to be desired on account of their portability, and are never so delicious as when cooked over a camp fire.  Lemonade is always a luscious beverage, but never so much so as to a thirsty trapper.  A few lemons are easily carried and will repay the trouble.

All provisions, such as meal, flour, sugar, salt, crackers, and the like, should be enclosed in water-proof canvas bags, and labelled.  The bags may be rendered water-proof either by painting, (in which case no lead or arsenic paints should be used) or by dipping in the preparation described on page 247.  If these are not used, a rubber blanket, page 250, may be substituted, the eatables being carefully wrapped therein, when not in use.  The butter and lard should be put up in air-tight jars, and should be kept in a cool place, either on the ground in a shady spot, or in some cool spring.

For a campaign on foot, the knapsack, or shoulder-basket, already alluded to on page 234, is an indispensable article.  It should be quite large and roomy, say fifteen inches in depth and ten by twelve inches in its other dimensions.  The material should be canvas, rubber cloth, or wicker, and, in any case, the opening at the top should have a water-proof covering extending well over the sides.  The straps may consist of old suspender bands, fastened crosswise on the broad side of the bag.  The capacity of such a knapsack is surprising, and the actual weight of luggage seems half reduced when thus carried on the shoulders.  When three or four trappers start together, which is the usual custom, and each is provided with such a shoulder basket, the luggage can be thus divided, and the load for each individual much lightened.

[Page 237] Venison is the trapper’s favorite food, and in mild weather it sometimes happens that the overplus of meat becomes tainted before it can be eaten.  To overcome this difficulty the following process is resorted to, for the preservation of the meat, and the result is the well-known and high-priced “jerked venison” of our markets.  The flesh is first cut into small, thin strips, all the meat being picked off from the bones.  The pieces are then placed on the inside of the hide of the animal and thoroughly mixed with salt, a pint and a half being generally sufficient.  The salt being well worked in, the fragments should be carefully wrapped in the hide, and suffered to remain in this condition for two or three hours.  The meat is then ready to be dried,—­“jerked.”