BLTC Press Titles

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The Secret Doctrine, Volume I Cosmogenesis

H. P. Blavatsky

Vanity Fair

William Thackery

Darby O'Gill and the Little People

Hermenie Templeton Kavanagh

The Fairy Tale of the Green Snake and the Beautiful Lily

Johann Wolfgang von Goethe, Thomas Carlyle, Rudolf Steiner

Camping and woodcraft

by Horace Kephart


Flour.— Graham and entire-wheat flours contain more protein than patent flour, but this is offset by the fact that it is not so digestible as the protein of standard flour. Practically there is little or no difference between them in the amount of protein assimilated. The same seems to be true of their mineral ingredients.

Many campers depend a good deal on self-raising flour because it saves a little trouble in mixing. But such flour is easily spoiled by dampness, it does not make as good biscuit or flapjacks as one can turn out in camp by doing his own mixing, and it will not do for thickening, dredging, etc.

Flour and meal should be sifted before starting on an expedition: there will be no sieve in camp.

Baking Powder.— Get the best, made with pure cream of tartar. It costs more than the alum powders, and does not go so far, bulk for bulk; but it is much kinder to the stomach. Baking soda will not be needed on short trips, but is required for longer ones, in making sour-dough, as a steady diet of baking-powder bread or biscuit will ruin the stomach, if persisted in for a considerable time. Soda also is useful medicinally.

Corn Meal.— Some like yellow, some prefer white. The flavor of freshly ground meal is best, but the ordinary granulated meal of commerce keeps better, because it has been kiln-dried. Corn meal should not be used as the leading breadstuff, for reasons already given, but johnnycake, corn pancakes, and mush, are a welcome change from hot wheat bread or biscuit, and the average novice at cooking may succeed better with them. The meal is useful to roll fish in, before frying.

Breakfast Cereals.— These according to taste, and for variety sake. Plain cereals, particularly oat meal, require long cooking, either in a double boiler or with constant stirring, to make them digestible; and then there is a messy pot to clean up. They do more harm than good to campers who hurry their cooking. So it is best to buy the partially cooked cereals that take only a few minutes to prepare. Otherwise the "patent breakfast foods" have no more nutritive quality than plain grain; some of them not so much. The notion that bran has remarkable food value is a delusion: it actually makes the protein of the grain less digestible. As for mineral matter, to " build up bone and teeth and brawn," there is enough of it in almost any mixed diet, without swallowing a lot of crude fiber.

Rice, although not very appetising by itself, combines so well in stews or the like, and goes so well in pudding, that it deserves a place in the commissariat.

Macaroni, etc.— The various paste (pas-tay), as the Italians call them, take the place of bread, may be cooked in many ways to lend variety, and are especially good in soups, which otherwise would have little nourishing power. Spaghetti, vermicelli, and noodles, all are good in their way. Break macaroni into inch pieces, and pack so that insects cannot get into it. It is more wholesome than flapjacks, and it "sticks to the ribs."

Sweets.— Sugar is stored-up energy, and is assimilated more quickly than any other food. Men in the open soon get to craving sweets.

The "substitute" variously known as saccharin, saxin, crystallose, is no substitute at all, save in mere sweetening power (in this respect one ounce of it equals about eighteen pounds of sugar). This drug, which is derived from coal tar, has medicinal qualities and injures one's health if persistently taken. It has none of the nutritive value of sugar, and supplies no energy whatever. Its use in food products is forbidden under the Federal pure-food law.

Maple sugar is always welcome. Get the soft kind that can be spread on bread for luncheons. Sirup is easily made from it in camp by simply bringing it to a boil with the necessary amount of water. Ready-made sirup is mean to pack around.

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