bought either by the pound, bunch, quart, peck or
bushel. In so far as is possible they should be cooked the day they are
delivered. If, however, it is necessary to buy vegetables at one time
for two or three days' supply, use first such things as spinach, peas,
beans and corn, for cabbages, carrots, beets, tomatoes and squash are
more easily kept and are not so impaired in flavor by keeping.

If fresh meat or chicken is to be served it should be cooked the day it
is delivered, or kept on ice until such time as it will be needed. Fresh
fish should be handled with great care and not allowed to remain off the
ice for any length of time. There are so many wholesome substitutes for
meat that it seems entirely unnecessary for campers to have meat more
than once or at most twice a week. In the summer time, it is very
heating, and also the meat which is obtainable in small communities is
very often not the best quality, to say nothing of being very expensive.
An occasional pot roast of the top of the round, or a roast of lamb, or
a piece of corned beef can be used. Fresh fish when obtainable and well
cooked is always most acceptable.

[Illustration: THE WEAVERS]

Canned meat and canned fish are not recommended.

Care of Provisions

All bags of cereal, meals or flour should be placed in covered barrels,
boxes or tubs stood on a platform raised from the floor. Boxes of dried
foods such as fruit, cod fish and so forth should be stacked, each kind
in a pile and placed on the platform. All tinned goods should be taken
out of their cases and laid on shelves. Butter, crisco, eggs, peanut
butter, apple butter, and so forth, should be kept in the ice house.
Cheese should be wrapped in cheese cloth wrung out in vinegar and kept
in a box on a shelf in the store room, not in the ice box.

The handling of fresh milk is something which should be done with great
care. After opening a large can, the milk should be stirred with a long
ladle which reaches to the bottom of the can. The quantity of milk
needed should be taken out and put in a pitcher. For dipping out the
milk use a dipper which has been sterilized by placing it in boiling
water and cooled by allowing cold water to run over it. This dipper
should not be used for any other purpose than taking milk from the large
can and when not in use can hang in the ice room. Milk cans should
always be kept covered and no milk which has once been taken out of a
can should ever be poured