Care in the choice of food, discouragement of the inclination to starve during the day and to overeat in the evenings, insistence upon a regimen to get the subconscious stomach working by its new time-table, and, in case of failure, the employment of the simple domestic remedies at once and in time, these are all indispensable during the first days. But their observance cannot be left without prompting to the individual discretion. Especially is this the case in looking after young mountaineers, who are unacquainted with the treacherous dealings of odd meals and broken sleep at high altitudes.
In the matter of the choice of food the leader has to overcome the repugnance natural after a satisfying evening meal to attend himself to all the rather messy details of provisioning for the next day.
No guide or hotel-keeper can be trusted to do this. During the first days of hard exercise the average man will eat but little solid food, and turns from meats and tins such as hotels love to load into the sacks. He has to be tempted with sweet-stuffs, jams (the small tins are irresistible), chocolate, and meat-essences and eggs for support. The disposition to eat little during the effort of the first days, and to eat largely in the reaction of the evenings, has to be countermined by the offer, at not infrequent intervals, of pleasant luxuries that go down easily. It is old-fashioned and entirely wrong, especially with young people, to give them only what used to be termed wholesome, nourishing food. In healthy open-air conditions the body knows what it wants, and the palate interprets the desire. Food that is not palatable or eaten with pleasure is of little benefit, and cloying sugar compounds, the best muscle fuel, become again surprisingly attractive.
After the new regimen has become a habit the air and the exercise will make almost any food welcome, and at any time; but even then the secret of vigour is still plenty of sweet-stuffs. One of the small matters that contribute almost absurdly to maintaining the good spirits even of a trained party is the production at suitable or surprising moments of small indulgences—chocolate, raisins, preserved fruit, honey or sweet-meats. They weigh little, but the body’s appreciation of and response to differences of food is exceedingly fine when it is making great exertions, and their immediate effect upon muscle and spirit is as rapid as that of stimulants in ordinary life. A whole summer tour in a bad season of soft snow has been lightened by a large bag of acid drops reappearing each day at weary moments with a new delight. In the plains I am myself a small and careless eater. But among my mountaineering memories days of fierce sun-glare on interminable white passes still remain rosy with the recollection of ‘a raspberry-jam snow’ or golden with the cool glow of a tin of yellow plums scooped up with ice-splinters.
Good management will consider no such detail of provisioning too small for attention. And it is not sufficient to order: each bag or packet should be opened, to see that the order has been fully executed, before the sacks are packed.
Thirst.
Thirst is another difficulty at the beginning of a tour. To a large extent such thirst is merely feverish; it is impossible of satisfaction, and to indulge it swamps and upsets the human machinery. Some resolute men, to avoid the delicious temptation, train themselves not to drink at all during the day; and then make it up in the evening. But a certain amount of liquid is as essential, in action, as a certain amount of food, and the moderate habit has to be acquired by practice. The exact amount necessary, as distinguished from acceptable, varies with the individual. The merely feverish thirst of the first day can be dodged by letting water run through the mouth, swallowing, as a special indulgence, only a mouthful or so. Sucking a prune-stone, or even a pebble, keeps the saliva flowing and is a consolation on hot snowy tramps. To the same end, of prolonging the pleasant assuaging process, devices such as sipping water slowly from a pearl-shell or cup cool to the eye, chewing orange peel, sucking a lemon or tea or wine slowly through lumps of sugar, or crushing a handful of snow till it becomes an ice-pear in the hand and then sucking the end of it, are all worth remembering.
Meat-fed men do not require strong stimulants. A little wine in the water, chilled by snow, is often pleasanter to the taste than water alone. Mountain water has often a flat flavour of cold stones, or recalls the flask or pouch in which it has been carried. Wine removes this suspicion. Spirits should be kept for a last resource, for cases of injury or collapse, and then used only if the head is not affected. Their stimulus, under the conditions of climbing, is too evanescent to be of any service; the reaction is almost immediate, and the resulting condition worse than before. Cold tea and cold coffee are popular beverages: or the juice of many lemons can be carried in a small aluminium flask, to mix with the chosen blend. Sugar lessens the quenching power. If sugar cannot be dispensed with, a lemon squeezed into the tea restores its effect upon the saliva-ducts of the mouth. Snow, crushed ice or water can be added as the supply diminishes.
The danger of drinking snow water is, in my view, a superstition disproved by experience. Its supposed ill effects are usually to be traced to the amount of cold liquid actually consumed rather than to its character.
Some men prefer to take their liquid in the form of snow sprinkled over any food they eat. This is an excellent way of making food of all kinds palatable in the early stages of a tour, while the disinclination for solid food lasts.