Camp Life in the Woods and the Tricks of Trapping and Trap Making

by W. Hamilton Gibson

The kettles are made of block-tin, and frying-pans also, as these are much more light and portable than those made of iron. The lid may be used as a plate, and for this purpose the handle consists of an iron ring, which will fold flat against the surface when inverted. Knives, forks, and spoons are easily stowed away in the stove or knapsack, and a coffee-pot should always be carried. There is a knife known as the combination camp-knife, which is much used by hunters and trappers, and contains a spoon, fork, knife, and various other useful appendages, in a most compact form. It costs from one to two dollars.

For provisions, potatoes will be found excellent, both on account of their portability and the variety of ways in which they may be served. They are healthy and nutritions, and always palatable. Beans are also very desirable for the same reasons. Wheat flour will form a valuable addition to the trapper's larder, and particularly so, if the "self-raising" kind can be had. This flour contains all the required ingredients for light bread and biscuit, and is sold by grocers generally, in packages of various sizes, with accompanying recipes. We strongly recommend it where a stove is employed; and to anyone who is fond of biscuit, bread, or pancakes, it will be appreciated. Butter, lard, sugar, salt, pepper and mustard are valuable accessories, and curry-powder, olive oil, and vinegar will often be found useful. Olive oil is often used by camping parties with the curry powder, and also as a substitute for lard in the frying-pan. Pork, Indian meal and crackers, wheaten grits, rice, and oat-meal are desirable, and coffee and tea are great luxuries. For soups, Liebig's extract of beef is a most valuable article, and with the addition of other ingredients, vegetables or meat, the result is a most delicious and nutritious dish. This extract is obtainable at almost any grocer's, and full directions and recipes accompany each jar. Canned vegetables are much to be desired on account of their portability, and are never so delicious as when cooked over a camp fire. Lemonade is always a luscious beverage, but never so much so as to a thirsty trapper. A few lemons are easily carried and will repay the trouble.

All provisions, such as meal, flour, sugar, salt, crackers, and the like, should be enclosed in water-proof canvas bags, and labelled. The bags may be rendered water-proof either by painting, (in which case no lead or arsenic paints should be used) or by dipping in the preparation described on [page 247]. If these are not used, a rubber blanket, [page 250], may be substituted, the eatables being carefully wrapped therein, when not in use. The butter and lard should be put up in air-tight jars, and should be kept in a cool place, either on the ground in a shady spot, or in some cool spring.

For a campaign on foot, the knapsack, or shoulder-basket, already alluded to on [page 234], is an indispensable article. It should be quite large and roomy, say fifteen inches in depth and ten by twelve inches in its other dimensions. The material should be canvas, rubber cloth, or wicker, and, in any case, the opening at the top should have a water-proof covering extending well over the sides. The straps may consist of old suspender bands, fastened crosswise on the broad side of the bag. The capacity of such a knapsack is surprising, and the actual weight of luggage seems half reduced when thus carried on the shoulders. When three or four trappers start together, which is the usual custom, and each is provided with such a shoulder basket, the luggage can be thus divided, and the load for each individual much lightened.

Venison is the trapper's favorite food, and in mild weather it sometimes happens that the overplus of meat becomes tainted before it can be eaten. To overcome this difficulty the following process is resorted to, for the preservation of the meat, and the result is the well-known and high-priced "jerked venison" of our markets. The flesh is first cut into small, thin strips, all the meat being picked off from the bones. The pieces are then placed on the inside of the hide of the animal and thoroughly mixed with salt, a pint and a half being generally sufficient. The salt being well worked in, the fragments should be carefully wrapped in the hide, and suffered to remain in this condition for two or three hours. The meat is then ready to be dried,—"jerked."

Four forked poles should be first driven into the ground, about six feet apart, in the form of a square, the forks being four feet above ground. Lay two poles of green wood across the forks on the two opposite sides of the square, and cover the space between them by other poles laid across them, an inch or two inches apart. On to this mammoth gridiron the strips of flesh should now be spread, and a steady fire of birch or other clean, fresh wood should be kept steadily burning beneath for about twenty-four hours. At the end of this time the meat will have reduced much in size and weight. The salt will have been thoroughly dried in, and the flesh so prepared may be kept for almost any length of time. In its present condition it is excellent eating, and it is always at hand for frying, and may be cooked in a variety of ways. Moose and bear meat may be dried in a similar manner, using a proportionate amount of salt. Fish may also be prepared in the same way, for which purpose they should be scaled as usual and afterward spread open by cutting down the back, the bone being removed. We cordially recommend this method of preparing both flesh and fish, and no trapper's "recipe book" is complete without it.

In localities where wolves abound, the nocturnal invasions of these creatures often render the keeping of fresh meat a very difficult task, and in this connection it may be well to give directions for the preservation of game desired to be used either as fresh meat or for purposes of drying.

The spring-pole is most commonly and successfully used.

Select some stout sapling, bend it down, and cut off a limb several feet from the ground. Hang the meat in the crotch thus formed, and allow the tree to swing back. By dividing the meat into several parts it may thus all be protected. When a moose or deer is killed at such a time or place, or under such circumstances as render its immediate dressing impossible, its carcass may be defended against mutilation by another means. Wolves are naturally sly and sagacious, and have a wholesome fear of a trap. Any unnatural arrangement of logs and stones immediately excites their suspicion, and the trapper takes advantage of this wary peculiarity to good purpose. Laying his dead game near some fallen tree or old log he strews a few branches over the carcass, or perhaps rests a log over it. Sometimes he hangs the entrails of the animal over the body, on a forked stick, anyone of which devices is said to have the desired result. The wolverine is another pest to the trapper, and not being so sly as the wolf, never hesitates to pounce upon any flesh within its reach. The former method, therefore, is always the safest plan for absolute protection against all animals.

The moose and deer are the favorite food of trappers in the country where these animals abound, and the trappers of the Far West find in the flesh of the Moufflon, or Rocky Mountain sheep, a delicacy which they consider superior to the finest venison. The prong-horn antelope of the Western plains is another favorite food-animal with hunters, and the various "small game," such as squirrels, rabbits, woodchucks, etc., are by no means to be despised. The author once knew a trapper who was loud in his praises of "skunk meat" for food, and many hunters can testify to its agreeable flavor when properly dressed and cooked. It is hard, to be sure, to getup much enthusiasm over a skunk, dead or alive, but where other food is not to be had we would discourage the young trapper from being too fastidious.