Woodcraft

by Elmer Harry Kreps

When a match gets wet, if the head is not so much softened that it rubs off the stick, there is hope. Rubbing the match through the hair will dry it in an amazingly short time.

There is no right or wrong way to make a fire unless it is to be used for some special purpose, in which case we must know how the fire is to be used and build it accordingly. As a rule a cooking fire is built differently from one that is designed merely to give warmth. But we must always take into consideration the strength of the wind, whether the fire is for boiling, baking or frying food, and whether a quick or slow heat is wanted, for each and all call for a different kind of fire. The variety of wood and its condition must also be considered.

For most kinds of cooking only a small fire is required, in fact we get better results from a small flame. But it is essential that we have some arrangement whereby the cooking utensils will be held steadily and securely. The most common practice is to place the kettle or frying pan on top of the fuel, shifting the wood about until the utensils set level. It is about the most unsatisfactory method, outside of holding them by hand, and many a meal has been upset into the fire simply because the cook would not take the trouble to provide a suitable place to prepare the meal. The simplest way of suspending a kettle over the fire is by hanging it from the end of a stick which has been thrust into the ground at an angle of about 20 degrees. In the woods of the north this method is used generally for boiling. When the bushman stops for tea, which is always the most essential and important part of his repast, he builds a fire, then cuts a stick an inch or a little more in thickness and about four feet long, and thrusts it into the ground in such a way that when the tea-pail is suspended from the end it hangs at just the right height above the fire. Only a small fire is required, but it should give a clear, steady flame, for the water should be brought to a boil quickly.

For frying, baking, etc., I find an arrangement of two small green logs, flattened on top and bottom, and placed side by side about a half foot apart, the most satisfactory thing for holding the utensils securely. Between these logs a small fire is made, and there is no danger of the food spilling into the fire, or the handles of the utensils becoming so hot that they have to be moved with sticks. For a single utensil, like a frying pan, I find two straight-sided stones placed the right distance apart, fully as good as the logs, and only a few embers from the camp fire will be needed for the cooking.

Almost everybody who camps for the night builds a campfire, in fact, without it a camp would seem far from complete, even though the night is a warm one. Cooking, however, should be done over a smaller fire placed nearby.

There are a lot of little helpful wrinkles regularly used by woodsmen that can hardly be imparted to the green-hand because of their number, their insignificance, and the fact that each must be adapted to the prevailing condition, but they immediately brand the user as an old hand at the game. They are simply the result of experience and are used almost unconsciously. I refer to such things as the manner of placing wood on the fire, handling embers, moving cooking utensils, etc. It is the knowledge of how to do such little things as this that makes the work of the expert look so easy and run along so smoothly, while Mr. Amateur is having all kinds of trouble. There is no way to acquire this knowledge except by long experience, or by working in company with one who has "been there."

I know a way of building a very good combination heating and cooking fire, which may be used during rainy weather more satisfactorily than any other kind with which I am acquainted. Two small green logs about five feet long, are placed side by side about 20 inches apart. Two shorter logs are then placed across the ends and another five-foot log laid lengthwise on top. The fire is built between the two bottom logs and directly under the one which has been placed on top. Then pieces of green wood are stood up against one side so that they rest against the top and one of the bottom logs. This forms a roof over the fire and the cooking is done over the open front, between the logs. The roof burns away slowly on the under side and as the sticks burn off they are added to the fire beneath and others placed on top to keep the roof built up. This is a good style of fire to reflect heat into the camp and is excellent for use with a metal baker.

The regulation method of building a fire for heating an open-camp is to place it against a large green log, or against a ledge of rock, a wall of stones built up artificially, or a pile of short green logs resting against two stakes which have been driven at a slight incline. The fire burns best when there are two short pieces of wood placed crosswise on the ground on which the fuel may rest and leave an opening for draft beneath. Green wood is best for holding fire; but it must be mixed with good dry wood, or it will not burn well. The selection of wood for the camp-fire is important. Standing dead trees are always drier than those which have fallen, unless the fallen trees are held up sufficiently above the ground to keep them well dried. Wood cut on low, damp ground is not as good as that found on higher places and usually pops and throw sparks into the blankets, which make it objectionable.