For knives, forks, spoons, kettle-lids, and other small paraphernalia of the camping outfit a nest of pockets may be made from denim or unbleached muslin, like the one shown hanging on the wall in Fig. 28. The pockets are commodious and will accommodate many little things, and the nest can be folded over and tied at the corners with stout cord. A nest of this description should be three feet long, thirty inches high, and with three lines of pockets as shown in the illustration. The sewing should be done by hand with heavy linen or carpet thread, so that the stitching will not break.
A carry-all (Fig. 30) is made of denim or light sail-cloth, and will be found the most convenient sort of a catch-all, for it may be folded over and rolled up, then bound with a shawl-strap to carry it easily.
A piece of denim a yard wide and forty-two inches long is folded at the dotted lines A A as shown in the plan (Fig. 31). The edges will then reach the lines B B. Sew the flaps at the two ends and divide the long pockets into smaller ones as shown in Fig. 30. Knives, forks, spoons, and a variety of small things can be kept in this nest of pockets, and when in camp it may be hung from one end by rings, so that the pockets occupy a horizontal position and the contents can be easily gotten at.
A Stone Stove and Camp-fires
The old-time tripod and kettle over an open fire of brush and logs is an unhandy means of cooking, for a sudden gust of wind will blow the smoke and sparks in all directions and dissipate the heat as well.
The up-to-date campers will make a stone stove similar to the one shown in Fig. 32. This holds the fire within the stone enclosure, and retains the greater part of the heat, which in the open fire is blowing to the four winds and giving very little benefit to the pot.
Flat stones should be used in the construction of this stove, and if it is possible to get some clay from the bed of a brook it can be used in place of cement for sealing the joints. This of course will make the fire burn better, as the only draught will then enter at the bottom, or doorway, through which the sticks are fed to the fire.
These doorways or draught-holes should be made on two or three sides of the stove, and when one is in use the others may be closed or left open, according to the strength of the wind and the direction from which it is blowing.
The pot should be hung on the ridge-pole so that it touches the top of the stove and holds in the heat. Fish may be fried in a pan or broiled much better than over an open fire, and water can be boiled quicker and coffee made easier.