—John Muir.
MOUNTAIN CLIMBING
BY ELOISE ROORBACH, GARDEN EDITOR OF "TOUCHSTONE."
Mountain climbing is the final test of a Girl Scout's perseverance in following a trail, in endurance, courage and woodcraftmanship. Nature reserves her choicest beauties and secrets for those who know how to conquer all difficulties. No Girl Scout's education is complete until she has seen mountain peaks like waves of the sea flashing with white snow foam, piercing the blue sky as far as the eye can reach; clouds forming below her feet; breathed rare air found only in high places; drunk from the pure source of rivers, and heard the mighty roar of waterfalls. A climb to a high mountain top is an experience that will enrich and influence the entire after life of whoever has had the hardihood and wisdom to accomplish it.
Before attempting this last test of scouting the girl must be in perfect physical trim, be able to sleep on the ground, have learned to live simply. Girls should train for this experience by taking graduated hikes. On these hikes the girls can practice using the condensed foods that must be depended upon in mountain climbing. The rations for those who wish to climb to high places must necessarily be condensed, for each Scout must carry her own rations for two weeks.
The foundation of a mountain climber's bill of fare is rice, bacon, cheese, chocolate, raisins, dates, dried fruits, powdered soups, whole wheat crackers, and tea. Tea should be used instead of coffee. The eating chocolate is sometimes made into a refreshing drink. Only a small amount of sugar and salt can be carried. This fare is augmented by mushrooms, wild fruit and berries and fish. Watercress is a refreshing addition and a good Scout knows where to find it. Some hardened climbers add a little "jerky" (dried meats) to this bill of fare.
No definite rule of distance to be covered in a day can be laid down. In the high mountains ten or twelve miles a day should be considered a maximum, for part of the benefit to be gained from such trips is the enjoyment of the trip itself. It is better to go a few miles slowly, observing keenly all the time, stopping for frequent rests to examine a flower, to drink at a clear spring, to feast upon the view, than to cover more ground in a hurried way.
The following is a suggestion for the management of a day in high mountain altitudes. Arise with the sun or a little before breakfast. Breakfast consists of rice, dried fruit (put to soak the night before), bacon, and shredded wheat biscuit. Before packing, make a small package of cheese, chocolate, raisins and biscuit for the noon lunch that can be reached without having to unpack equipment. There should be a rest of at least an hour at noon, eating slowly, throwing off the pack, and if possible relaxing flat on the back for a while. Then another hike of three or four miles, making camp early in the evening, about 5 o'clock. This divides the day into three periods of hikes with a rest in between. The dinner is like breakfast, with the addition of soup. Soup can be prepared and eaten while the rice is cooking. Mountain trout can be fried with bacon.
The equipment must be of the lightest. Clothing should consist of one pair of stout, high, waterproof, hob-nailed boots; one pair of light moccasins, to rest the feet in camp; short skirt; middy; riding breeches or bloomers (for in crossing difficult passes skirts must be discarded); hat; gauntlet gloves; one change of underclothes; three pairs of wool stockings; one sweater; one comb (no brush); one small pocket mirror; ivory soap or soap leaves; one tube of cold cream; compass; fishing rod, lines and hooks; rope; leather thongs; stout string; note-book and map; small hatchet; matches (in waterproof case).