The Art of Travel; Or, Shifts and Contrivances Available in Wild Countries

by Francis Galton

Trenches and Holes.--In cooking for a large party with a small supply of fuel, either dig a narrow trench, above which all the pots and kettles may stand in a row, and in which the fire is made--the mouth being open to the wind, and a small chimney built at the other end;--or else dig a round hole, one foot deep, and place the pots in a ring on its edge, half resting on the earth, and half overlapping the hole. A space will remain in the middle of them, and through this the fire must be fed.

Esquimaux Lamp.--The cooking of the Esquimaux is wholly effected by stone lamps, with wicks made of moss, which are so carefully arranged that the flame gives little or no smoke. Their lamps vary in size from one foot and a half long to six inches. Each of the bits of moss gives a small but very bright flame. The lamp is all in all to the Esquimaux; it dries their clothes, and melts the snow for their drinking-water; its construction is very ingenious; without it they could not have inhabited the arctic regions.

Ovens.--Bedouin Oven.--Dig a hole in the ground; wall and roof it with stones, leaving small apertures in the top. They make a roaring fire in and about the oven (the roof having been temporarily removed for the purpose), and when the stones (including those of the roof) have become very hot, sweep away the ashes and strew the inside of the oven with grass, or leaves, taking care that whatever is used, has no disagreeable taste, else it would be communicated to the flesh. Then put in the meat: it is a common plan to sew it up in its own skin, which shields it from dust and at the same time retains its juices from evaporating. Now replace the roof, a matter of some difficulty, on account of the stones being hot, and therefore requiring previous rehearsal. Lastly, make the fire again over the oven and let the baking continue for some hours. An entire sheep can be baked easily in this way. The same process is used for baking vegetables, except with the addition of pouring occasionally boiling water upon them, through the roof.

Gold-digger's Oven.--The figure represents a section of the oven. A hole or deep notch is dug into the side of a bank, and two flat stones are slid horizontally, like shelves, into grooves made in the sides of the hole, as shown in the figure; where it will be observed that the uppermost stone does not quite reach to the face of the bank, and that the lower-most stone does not quite reach to the back of the hole. A fire of red-hot embers is placed on the floor of the hole; and the bread about to be baked is laid upon the lowermost stone. Lastly, another flat stone is used to close the mouth of the oven: it is set with its edge on the floor of the hole: it leans forward with the middle of its face resting against the front edge of the lowermost stone, a narrow interval being left between its top and the edge of the uppermost stone. This interval serves as a vent to the hot air from the embers, which takes the course shown in the figure. The oven should be thoroughly heated before the bread is put in.

Baking between two stones.--For baking slices of meat or thin cakes, it is sufficient to lay one large stone above another with a few pebbles between, to prevent them from touching. Next make a large fire about the stones until they are thoroughly hot; then sweep away the embers, and insert the slices.

Ant hills as Ovens.--Where there are no stones of which ovens may be built, and where there are old white-ant hills, the natives commonly dig holes in the sides of the ant hills and use them for that purpose.

Clay Ovens.--I have heard of a very neat construction, built with clay, in which grass had been kneaded. A fire was lit inside, to dry the work as it progressed; while the builder placed rings of clay, in tiers, one above the other, until a complete dome was made without mould or framework. Time was allowed for each ring to dry sufficiently, before the next one was added.

Baking beneath a camp fire.--A small piece of meat, enough for four or five people, can be baked by simply scraping a tolerably deep hole under the bivouac fire; putting in the meat rolled in the skin to which it is attached, and covering it with earth and fire. It is a slow process of cooking, for it requires many hours; but the meat, when done, is soft and juicy, and the skin gelatinous and excellent.