Art of f Travel.
able in the ordinary sense of the term are:-Pemmican; meat-biscuit ; dried meat ; dried fish ; wheat flour ; biscuit ; oatmeal; barley; peas; cheese; sugar; preserved potatoes; and Chollet's compressed vegetables. Extract of meat, as I am assured by the highest physiological authors, is not a portable food but a portable savour. It is quite impossible that life should be maintained on any minute amount of material, because so many grains of carbon and so many of nitrogen are daily consumed, and an equivalent weight of those elements must, of course, be replaced. Salt meat is not to be depended upon, for it is liable to become hard and worthless, by long keeping.
Pemmican ; general remarks.-Of all food usually carried on expeditions, none is so complete in itself, nor contains so large a proportion of nutriment as pemmican. It is especially useful to those who undergo severe work, in cold and rainy climates. It is the mainstay of-Arctic expeditions, whether on water, by sledge, or on foot. But, though excellent to men who are working laboriously, it is distasteful to others.
Pemmican is a mixture of about five-ninths of pounded dry meat to four-ninths of melted or boiled grease ; it is put into a skin bag or tin can whilst warm and soft. The grease ought not to be very warm, when poured on the dry meat. Wild berries are sometimes added. The skin bags for the pemmican should be shaped like pillow (not bolster) cases, for the convenience of packing on horseback. The pemmican is chopped out with an axe, when required.
I do not know if it can be bought anywhere in England. It was usually prepared in the government yards at Deptford, when made for the Arctic Expeditions. It is largely used in the Hudson's Bay territory. A traveller who desired to furnish himself with pemmican might procure his supplies from thence.
Peumicanz, as ,,nade in Eu?gkanc_l.-Sir John Richardson
describes, in his Narrative, the preparation of the pemmican that he took with him in his last journey. The following is a resa re of what he says :-The meat used was round of beef; the fat and membranous parts were pared away ; it was then cut into thin slices, which were dried in a malt-kiln, over an
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