I use an "intrenching tool," an implement in use in the army. This ig a broad-bladed knife of good steel which fits in a scabbard carried at the belt. It is an excellent thing with which to dig plants, but it can be used for several other purposes, the most important of which is to cut fire-wood and incidentally to make friends with vicious dogs. This tool may be obtained of Francis Bannerman, 549 Broadway, New York.
In choosing the food for such a trip as described one is limited.by: the available supply and is governed by one's tastes and by the necessity of reducing the total weight to a minimum. It is essential that the? ration be fairly well balanced. The following is given only as a suggestion, as tastes and conditions are so variable. It is also to be remembered that the supplies must be obtained from ordinary sources as found' in the region visited. A few kinds of food, such as erbswurst and dried egg, I may provide at the beginning of the trip, as these can not be purchased at village grocery stores. For drinking I carry cocoa, as coffee is more bulky and tea I do not care for. If cold water of good quality can be obtained I drink the cocoa only at breakfast. To the cocoa I often add a little arrowroot. To avoid lumps the sugar may be mixed with the dry cocoa before the hot water is added. Milk I carry in condensed form. Dried milk is not so satisfactory, as it does not mix well for cooking, but it has the advantage of light weight. Since a can of condensed milk will last one or two days, according to size, it is necessary to protect an opened can or there will be a fine mess in one's baggage. I keep the can in a closed tin can just large enough to hold it. The milk can is opened by driving two small wire nails in the top at opposite sides. When not in use the nails remain in as stoppers. The foods may be classified into carbohydrates, fats, nitrogenous foods, fruits and condiments. Of the first may be mentioned sugar, which with me is an important article of diet, as I eat half a pound a day. The starchy foods present considerable variety. Bread heads the list, but not infrequently one is unable to obtain this at a supply station. Furthermore, on a walking trip one can scarcely count on carrying bread sufficient for more than two days. Flour is likely to be the staple. I have found self-rising pancake flour the most convenient, as this comes in small packages all ready for use. One can carry but a few pounds of flour and it is difficult to obtain so small a quantity of the ordinary sort at a store. Other starchy foods that I often use are grape nuts, cream of wheat (or similar breakfast food) and rice. This last, however, I do not much relish, though it is improved by cooking with raisins or dried fruit. When possible I add potatoes and onions, but both are bulky and can be carried only in small quantity. The fats are supplied usually by bacon. Butter can be carried only in the mountains where the climate is cool, otherwise it turns to oil. The nitrogen may be supplied by canned meats, which are heavy; by canned beans,
