"Dinner Fire—First get in plenty of wood and kindling. If you can find two large flat rocks, or several small ones of even height use them as andirons; otherwise lay down two short cuts off a five or six inch log, facing you and about three feet apart. On these rocks or billets lay two four foot logs parallel, and several inches apart, as rests for your utensils. Arrange the kindling between and under them, with small sticks laid across the top of the logs, a couple of long ones lengthwise, then more short ones across, another pair lengthwise, and thicker short ones across. Then light it. Many prefer to light the kindling at once and feed the fire gradually; but I do as above, so as to have an even glow under several pots at once, and then the sticks will all burn down to coals together.
CAMP CRANE
"This is the usual way to build a cooking fire when there is no time to do better. The objection is that the supporting logs must be close enough together to hold up the pots and pans, and, being round, this leaves too little space between them for the fire to heat the balance evenly; besides, a pot is liable to slip and topple over. A better way, if one has time, is to hew both the inside surfaces and the tops of the logs flat. Space these supports close enough together at one end for the narrowest pot and wide enough apart at the other for the frying pan.
"If you carry fire-irons much bother is saved. Simply lay down two flat rocks or a pair of billets far enough apart for the purpose, place the flat irons on them, and space them to suit the utensils.
"If a camp grate is used, build a crisscross fire of short sticks under it.
"Split wood is better than round sticks for cooking; it catches easier and burns more easily.
"Camp Crane—Pots for hot water, stews, coffee, and so on, are more manageable when hung above the fire. The heat can easily be regulated, the pots hanging low at first to boil quickly, and then being elevated or shifted aside to simmer.
PINE TREE HORSE