chairs, but for the present at least these two benches will serve very well.

We cannot be long in the woods until we realize the need of some means of securing our food where it will be inaccessible to woods mice. These little creatures are a serious pest and can soon ruin a bag of flour or a side of bacon if they are able to get at it. In an effort to place my flour where they could not reach it I suspended it from the ridgepole with a piece of codfish line, but the nimble mice went up and down that cord like monkeys. Then I made a platform and suspended it from the roof with four pieces of hay baling wire. On this I placed my food; but even here I found it was not safe, for the mice dropped onto the platform from the roof poles. The only way I found that was perfectly satisfactory was to make a tight box with a well fitted cover in which to keep the food supply. As a result I made a food box for each camp.

We have now found that it is necessary to have some means of preserving our food from the ravages of mice, and profiting by experience we do not waste our time on theories, but set to work to make a tight wooden box. If it were a time of the year when bark would peel we would make a frame of poles and cover it with bark. But this is impossible now, so we split boards from balsam and cedar and hew them flat and smooth. For the ends we make these boards two feet long and fasten them together by nailing strips across the ends of the boards after they have been placed side by side with the edges fitting one against another. The boards for the bottom and sides are made three feet long and these we nail to the ends. The cover is fitted to the top, but is not fastened.

Luxuries become necessities through use. The furnishings which we have so far brought into our cabin may be considered as coming properly under the heading of necessities. But there are many little extra pieces that may be added which may be called luxuries at first, but through use they become almost indispensable. On the walls we will build shelves and we find them very useful places for storing odds and ends. A small shelf is placed on the wall near the stove to hold the lamp, and another similar shelf for the same purpose is placed above the left end of the table. Then there are two or three longer shelves placed in convenient locations. These shelves are all made of hewn boards supported by stout pins driven into auger holes.

If we are not by this time too tired of making boards with an axe, we will make a wooden tub in which to wash our clothes. Since we have a saw this is not as difficult as it first appears. It is made square with sloping sides. The boards must be carefully fitted and securely nailed. Then, after we have made it as tight as possible by nailing we will gather a small quantity of spruce gum and run it into the cracks from the inside by means of a hot iron, in much the same way that we would solder tin plate. A wash basin can be made in the same way, but we have a tin basin in our outfit so we'll not need to make one.

Behind the stove we nail a slender pole, horizontally, onto wooden pins driven into auger holes, so that the pole is parallel with the wall and about six or eight inches from it. On this pole we place our socks and mitts to dry when we come in from the day's tramp. We hang our coats on nails driven into the wall. Our snowshoes we suspend from the roof with snare wire in the coolest part of the camp, so that the mice cannot eat the filling or the heat make it brittle.

Perhaps you would be interested in our camp outfit, for it is adapted to use in a camp of this kind. We have come into the woods for the fall and winter, and while we will go out occasionally for supplies of food, our outfit is supposed to be complete, and in it are all the articles needed for an entire winter's stay in the wilds. The following are the articles which we have brought with us as camp outfit: Two rabbit skin blankets, two large all-wool blankets, one large and one medium enameled kettle, two tea pails, one water pail, one large frying pan and two small ones, with sockets for handles, three enameled plates, two enameled cups, two table knives, two forks, two table spoons, two tea spoons, one reflecting baker, one wash basin, one small mirror, four towels, one alarm clock, one small oil lamp (bottom portion of a railroad lantern), three small axes with long handles, one cross-cut saw, one hand saw, two flat files, two sharpening stones (pocket size), one auger, one hammer, assorted nails, a dozen small bags for holding food, a small box of medicines, and a repair kit, consisting of needles, thread, wax, scissors, awl and small pliers.

The above is the actual camp outfit and does not include personal belongings, such as guns, traps, toilet articles, compasses clothing, snowshoes, etc., things which are used more on the trail than in camp, and while necessary in our business cannot rightfully be considered a part of the camp equipment. Even some of the articles mentioned, for instance the two small frying pans, are more for use on the trail than in the home cabin.

This, and the preceding chapter, describe what to my mind is an ideal camp for two persons and a perfect equipment for same. The camp site described could not be improved upon, and it is seldom that we find all of the requirements in any one place, yet the description is that of one of my own camp sites, and except for the size of camp and a few details of furnishings and outfit, also describes one of my cabins, one which I constructed and used while trapping in Canada.

OUTDOOR FOODS

That foods for outdoor men should differ from those eaten by people who work indoors may appear strange to some of us, but it is a fact that foods of the same class are not, as a rule, practical for both outdoor and indoor consumption. The requirements of people who work in the open air differ but little from those of the indoor workers, but it is mainly the source of supply that necessitates a different class of foods.

The indoor man lives in the midst of plenty. Almost anything his appetite demands he may have. The telephone makes it unnecessary for him to go to the store to place his order and the delivery man brings the goods to his back door. His better half or perhaps a hired cook, prepares the food for him and he need not even worry about the time required for cooking or the work necessary to prepare and place the viands before him.

But with the outdoor man, by which I mean woodsman and others who are employed outdoors and do their own cooking far from a base of supplies, the conditions are altogether different. Perhaps the outer has carried his food a long distance on his back or it may have been brought to his camp in a boat or canoe, or by team over a long and rough road, or even packed on horseback from 50 to 100 miles into the rough mountains. In either case it was necessary for him to select foods having certain qualities. In order to keep the bulk and weight down to a reasonable level all bulky, heavy, watery foods had to be eliminated. Such foods as would freeze in cold weather, decay, become rancid, or otherwise spoil if kept a long time without special care, had to be kept out of the list. Also such articles as do not contain much nutriment must be avoided, as well as those which are apt to prove harmful when used regularly. Not only that, but the entire outfit of food must be "well balanced," that is, it must have about the right proportions of the various food elements required by the human body. Too much salt pork and other preserved foods, with too little fresh food, may cause scurvy; various articles which are known to be difficult of digestion may cause chronic dyspepsia, while many constipating foods may in a different way lead to the same trouble. In addition nothing should be taken which is difficult to transport or apt to get broken and cause trouble while en route.

To sum it all up, the requirements in outdoor foods that are to be taken some distance to camp are