One kitchen-knife, suitable for cutting bread, carving meat, turning pancakes, etc.
One kitchen-fork, strong and big, but not a toasting-fork.
One Dutch oven pot, a strong seamless pot with cover, to use for baking, boiling, and stewing.
Three dish-towels, washed after every meal.
One dish mop or cloth, washed and dried after each meal; dry in sun when possible.
Four large cakes of soap.
One thick holder, for lifting pots. Hang this up in a certain place where it may always be found when needed.
One pepper and one salt shaker, small and light in weight.
One net air-bag, for meat, fish, and anything that must be kept fresh ([Fig. 33]) and protected from the flies. Use strong net and two or more hoops for the air-bag. With pincers you can twist the two ends of strong wire together and make the hoops of size large enough to hold the net out away from a large piece of meat. Cut the net long enough to stand above and hang below the meat. Gather the top edge tightly together and sew it fast; then sew the hoop near the top of the bag. Other hoops on either side of centre of bag and a hoop near bottom of bag, or sew only one hoop at the top and one at the bottom. Have strong draw-strings in the bottom of the bag, and fasten a pendent hook at the top to hold the meat hanging free inside of the bag. With copper wire attach a good-sized ring on top of the bag, wire it through the handle of the pendent hook and weld them together. When in use, the bag should be suspended high from the ground by means of a rope pulley run through the top ring and over the limb of a near-by tree. Similar air-bags can be obtained, if desired, from camp-outfitters.
When selecting cooking utensils for the camp, you will find those with detachable handles pack better and for that reason are desirable.