"Flour should not be carried in the original sacks; they wet through or absorb moisture from the air, snag easily, and burst under the strain of a lashrope. Pack your flour, cereals, vegetables, dried fruits, etc., in the round-bottomed paraffined bags sold by outfitters (various sizes, from 10 lbs. down), which are damp-proof and have the further merit of standing up on their bottoms instead of always falling over. Put a tag on each bag and label it in _ink_. These small bags may then be stowed in 9-inch waterproof canvas provision bags (see outfitter's catalogues), but in that case the thing you want is generally at the bottom. * * * "Butter, lard, ground coffee, tea, sugar, jam, matches, go in pry-up tin cans, sold by outfitters (small quantities in mailing tubes), or in common capped tins with tops secured by surgeon's plaster. Get pepper and spices in shaker-top cans, or, if you carry common shakers, cover tops with cloth and snap stout rubber bands around them. "Often it is well to carry separately enough food to last the party between the jumping-off place and the main camp site, as it saves the bother of breaking bulk en route. "When transportation is easy it pays to pack the bread, bags of flour, etc., in a tin wash-boiler or two, which are wrapped in burlaps and crated. These make capital grub boxes in camp, securing their contents from wet, insects and rodents. Ants in summer and mice at all times are downright pests of the woods, to say nothing of the wily coon, the predatory mink, the inquisitive skunk, and the fretful porcupine. The boilers are useful, too, on many occasions to catch rain-water, boil clothes, waterproof and dye tents, and so forth. "_A Last Look Around_--Check off every article in the outfit as it is stowed, and keep the inventory for future reference. Then note what is left over at the end of the trip. This will help in outfitting for the next season." Camp Cooking Meat and fish are easy to cook and require few utensils. Steaks or chops require from four to twelve minutes to broil rare over a good bed of live coals, depending on the thickness of the meat. Place either directly on the coals in wire broiler and raise only an inch or two above the fire. Turn after about 1-1/2 minutes, and afterward turn a little oftener to prevent burning.