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198   A 1-1 of Travel.

have every facility for weighing and measuring. Lastly, it should be his duty to furnish a weekly account, specifying what stores remain in hand.

Wholesome Food, procurable in the Bush,-Game and ]'ish.See sections upon " Hints on Shooting; " Other means of capturing` Game ; " and upon " Fishing ; " and note the para_;raph on " Nocturnal Animals."

?hilly, to beep.-Put it in a bottle, and place it in a pot of water, over a slow fire, till the water boils ; let the bottle remain half an hour in the boiling water, and then cork it tightly. Milk with one's tea is a great luxury; it is worth taking some pains to keep it fresh. A traveller is generally glutted with milk when near native encampments, and at other times has none at all. Milk dried into cakes, intended to be grated into boiling water for use, was formerly procurable : it was very good ; but I cannot hear of it now in the shops. Milk preserved in tins is excellent, but it is too bulky for the convenience of most travellers. Dried breadcrumb, mixed with fresh cream, is said to make a cake that will keep for some clays. I have not succeeded, to my satisfaction, with this recipe.

Butter, to preserve.-Boil it in a large vessel till the scum rises. Skim this off as fast as it appears on the surface, until the butter remains quite clear, like oil. It should then be carefully poured off, that the impurities which settle at the bottom of the vessel may be separated. The clarified butter is to be put aside to be kept, the settlings must be used for common and immediate purposes. Butter is churned, in many countries, by twirling a forked stick, held between the two hands, in a vessel full of cream ; or even by shaking the cream in a bottle. It is said that the temperature of the milk, while it is being churned, should be between 50° and 60° Fahr., and that this is all-important to.success.

Cheese.-" The separation of the whey from the cheese may be effected by rennet, or by bitartrate of potash, or tamarinds, or alum, or various acids and acid wines and fruit juices." (Dr. Weber.)

h~ rs may be dried at a gentle heat; then pounded and

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