transportation will allow the carriage of a more extensive supply. Few of the recipes given are original with the compiler. Some have been obtained from trappers and hunters, others from army and navy cooks, and a few from cook books; but all have been practically tested in camp or on a cruise by the writer, whose pleasure in out-door cooking is only equalled by his delight in out-door life. CANOE AND CAMP COOKERY. PART I.--CANOE COOKERY. CHAPTER I. OUTFIT FOR COOKING ON A CRUISE.--VALUE OF A SINGLE RECEPTACLE FOR EVERYTHING NECESSARY TO PREPARE A MEAL.--THE CANOEIST'S "GRUB BOX."--THE SAME AS A SEAT.--WATER-TIGHT TINS.--NECESSARY PROVISIONS AND UTENSILS.--WATERPROOF BAGS FOR SURPLUS PROVISIONS.--PORTABLE OVEN.--CANOE STOVES.--FOLDING STOVES A NUISANCE.--HINTS FOR PROVISIONING FOR A CRUISE. FOR canoe cruising a certain amount of food supplies and the necessary utensils for cooking should be carried in a single box or chest, so that when one cooks a meal on board he may have in one receptacle everything necessary for preparing a meal, and when going ashore for his repast he can take in his hands everything requisite at one journey. If on a long cruise the large portion of his food supply may be kept in different parts of the canoe, but the box should contain sufficient for at least three meals, and can be replenished from the larger store when stopping for the night or at a camping place for any length of time. The larger the box that his stowage room will allow the greater will be the comfort of the canoeist. The box may be made of wood, tin or galvanized iron. The former costs but little, can be made by the cruiser himself, and if properly made and properly taken care of, should answer the purpose; but a box of either japanned or painted tin or galvanized iron will stand much knocking about without fracture, and is therefore preferable when its expense is no objection. Of course it must be water-tight, and if made of wood the nicest joining and dove-tailing must be done, and it should be varnished inside and out with shellac or boat varnish. Arbitrary dimensions cannot be given because of the varying sizes of canoes and the different amounts of provisions carried on cruises, therefore let each canoeist first determine what amount and variety of eatables he will carry, and then construct the box according to his needs and his stowage room in the cockpit. If made of wood quarter inch or 5/16 stuff (pine) will do, and if the box is to be used as a seat the top and bottom pieces should be heavier, say 3/8 of an inch. The cover should be two inches deep and the handle by which the box is carried should be a thin, wide, flat strap tacked to the cover. If the box is not used as a seat but is stowed under the deck it will be found an advantage to have the flanges of the cover fall over the side pieces of the box and the strap tacked to one end piece, carried over the cover and fastened by a hook to an eye in the other end piece in reach of the hand, so that the cover may be removed and articles obtained from the box without taking it from under the deck. If used as a seat the cover may be hinged on one side and two hooks fastened at the ends on the other, and for the back rest two pieces of three-quarter inch pine are screwed to the sides, running aft horizontally six or eight...