In Camp and Kitchen

This edition has been fully restored with modern typesetting, custom cover design. This practical guide for emigrants, settlers, and pioneers treats camp life as a test of patience, ingenuity, and good sense. It begins by urging readers to leave behind hurry and doubt and to rely instead on simple, economical methods for staying fed, healthy, and comfortable in rough conditions. Much of the book is devoted to the art of cooking with almost nothing: building outdoor fireplaces, controlling heat for boiling and baking, improvising firelighters and tools, and preparing fish, birds, and small game in clay and embers. It expands into larger camp methods, including roasting pits, trench kitchens, barrel ovens, hay-box cooking, and insulated containers that preserve heat and save fuel. The guide also covers practical camp equipment, log-hut kitchens, hearths, chimneys, portable stoves, and even electric appliances where available. It then turns to water supply and purification, followed by a wide range of sturdy frontier foods, from damper and flapjacks to dumplings, pies, and puddings. Throughout, it ties everyday cookery to sound food science, balanced nourishment, and the sensible use of appetite.