s, and earth. The logs,
about three and one-half feet long, are built log-cabin fashion, some
twenty-eight inches high, with all crevices filled in and firmly padded
with earth and stones. Big stones are anchored securely along the top of
the earth-covered log sides and back of the fireplace, raising these
higher than the front. The space inside the walled fireplace is very
nearly filled up with earth, and the fire is built on this earth.
Surfaces of logs which may have been left exposed where the fire is to
be made are safeguarded with earth (Fig. 27).

Such a fireplace is big, substantial, firm, and lasting. Many of them
may be seen in the Adirondacks. They usually face the camp shelter, but
are located at a safe distance, fully two yards, from it. Fires built in
these are generally used as social cheer-fires, but you can have the
cheer-fire even though the substantial fireplace be _non est_, if in the
evening you pile more wood on the cook-fire, making it large enough for
all to gather around and have a good time, telling stories, laughing,
talking, and singing.

An excellent rule in camp is to have always on hand _plenty_ of
_fire-wood_. Replenish the reserve stock every day as inroads are made
upon it, and have some sort of shelter or covering where the wood will
be kept dry and ready for immediate use.

=Camp Cooking. Provisions=

In the woods one is generally hungry except immediately after a good
meal, and provisions and cooking are of vital interest to the camper.
The list of essentials is not very long and, when the camp is a
permanent one, non-essentials may be added to the larder with advantage.

Bread of some kind will form part of every meal, and a few loaves
freshly baked can be taken to camp to start with while you are getting
settled.

The quickest bread to cook is the delectable flapjack, and it is quite
exciting to toss it in the air, see it turn over and catch it again--if
you can.

=Flapjacks=

Mix dry flour, baking-powder, and salt together, 1 good teaspoonful of
Royal baking-powder to every 2 cups of flour, and 1 level teaspoonful of
salt to 1 quart (4 cups) of flour. To make the batter, beat 1 egg and
add 1-1/2 cups of milk, or 1 cup of milk and 1/2 cup of water;
unsweetened condensed milk diluted according to directions on can may be
used. Carefully and gradually stir in enough of the flour you have
prepared to make a creamy batter, be sure it is smooth and without
lumps; then sti