Is understood to be no good.’
“Let your meat boil for more than an hour, or until it begins to fall from the bones. Add potatoes, pared and quartered, an onion sliced, salt, pepper, and a thickening made of flour and melted butter, to be stirred in gradually.
“In making a meat soup provide plenty of meat, and do not be afraid to let it boil. It is hard to boil it too much, and three hours is not too long. When nearly done, scrape a potato into the soup for thickening, and season with salt and pepper.
“To cook rice, let a cupful soak overnight. In the morning pour off the water in which it has soaked, place it in a kettle of cold water, and boil it slowly, without stirring, until the kernels are soft. Remember to salt it. Rice is good with condensed milk, sugar, butter, or syrup. It is good to add to your soups and stews, and it is particularly good when added to the batter from which you make your griddle-cakes.
“To make mush stir corn-meal into boiling water; season with salt. Eat hot with syrup. Save what is left over, and fry it next morning. The same rule applies to hominy.
“These are the rudiments of camp-cookery. Not an extended bill of fare, but I think you will find it appetizing and nourishing.”
And the boys agreed with him.
The Care of a Gun
Aside from the pride and satisfaction which every sportsman should take in keeping his favorite weapon bright and free from spots, inside and out, it pays to keep a gun clean. The residue left in the barrel after firing contains acids, which will soon eat “pits” or spots in the metal, and when once started, it is almost impossible to prevent them increasing in size and number. When badly pitted, the recoil is increased by the roughness in the barrel. A gun can be cleaned by the following directions: The cleaning-rod should have at least three tools—a wool swab, a wire scratch-brush, and a wiper to run rags through. Have plenty of water at hand—warm if you have it, if not cold will do nicely. Put a swab on the rod, and some water in a tin basin or wooden pail. By placing one end of the barrel in the water, you can pump it up and down the barrel with the swab. When it is discolored take fresh water, squeeze out the swab in it, and repeat the operation, until the water comes from the barrel as clean as it went in. If the gun has stood overnight, or longer, since using, it is best to put on the scratch-brush after the first swabbing, and a few passes with this will remove any hardened powder or leading. The next step is to fill the wiper with woollen or cotton rags, and dry the barrel thoroughly. When one set becomes wet take another, until they come from the barrel perfectly dry. Then stand the barrel on end on a heated stove, changing it from end to end, taking care that it does not become overheated. By the time it is well warmed up, the hot air from the stove will have dried out every particle of moisture left in the barrel. If no stove is at hand, the last set of drying rags used must be plied vigorously up and down the barrel until it becomes quite warm from the friction. Drying is the most important part of cleaning, and if the least particle of moisture is left in the barrel it will be a rust spot the next time the gun is taken from its case. The gun may now be oiled, inside and out, with sewing-machine oil or gun-grease, which can be had in any gun store. The woollen rags used for greasing soak up a great deal of oil, and should be dropped into the gun-cover for future use.
In regard to the safe handling of guns, almost all rules centre in that of always carrying the gun in such a way that if it should be accidentally discharged it would do no harm. If this rule is borne in mind, and strictly obeyed in the beginning, it becomes a habit and is followed intuitively. The gun may be carried safely on either shoulder, or in the hollow of either arm, with a sharp upward slant. When momentarily expecting a bird to rise, and obliged to have the gun cocked, it should be carried across the breast with a sharp upward slope to the left. This is the only way the gun should be carried cocked. A breech-loader is so easily unloaded that there is no excuse for getting into a wagon or boat, or going around a house, without unloading. Never hand a loaded gun to any one who asks to look at it. Whenever you pick up any kind of a gun to examine it, always open it to see if it is loaded, and the habit will grow so that you will do this almost without knowing it. It seems needless to say never pull a gun towards you by the muzzle through a fence or out of a boat or wagon, yet the violation of this rule is the cause of more accidents than anything else. Never climb a fence with your gun cocked.