HORN DRINKING CUPS.
"Get a cow's horn from a friendly butcher, a little over a foot long. Measure with a stick how far up it is hollow. Then, saw off the tip just below where it becomes solid, except a strip of the solid part, which should be left attached to the hollow part, about an inch wide and five inches long, quarter of an inch thick; this strip will form the handle of the cup."
[Illustration: A HORN DRINKING CUP]
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THE AXE.
Of course a backwoodsman has to be pretty useful with his axe; and to become a good axeman a fellow must know, firstly, how the thing ought to be done, and, secondly, he must then have lots of practice in doing it before he can be considered any good.
Bad workmen complain of their tools, but before starting to work be sure that your tool is a good one.
Your axe should be a "felling" axe, of which the head will weigh nearly three pounds. See that the handle or "helve" is perfectly straight and true in line with the head and the edge. To do this look along the helve with the edge of the head turned upwards. If the edge is not true to the bevel, your cuts will go all astray.
Then see that your axe is sharp—really sharp, not merely with a good edge on it. A slightly blunt axe is no more good for cutting down a tree than a very blunt knife is for cutting a pencil. You should know how to sharpen it on a grindstone, learn this now, while you are in civilisation, where grindstones can be found and there are men to show you.
When out in camp in India, for "pig sticking" (that is hunting wild boar with spears) we found how very necessary it was to keep our spears as sharp as a razor, and every time we killed a boar we would sharpen up our spear-heads again ready for the next fight.