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208   Art of Travel.

over, and with good economy." (` Handbook of Field Service.')

Raking in Pots.-A capital oven is improvised by means of two earthen or metal cooking-pots, of which one is placed on the fire, and in it the article to be baked; the other pot is put upon its top, as a cover, and in it a shovelful of red-hot embers.

Bush Cookery.-Tough Meat.-Hammer it well between two stones before putting it on the fire, and again when it is half cooked, to separate the fibres. I have often seen people save themselves much painful mastication, by hammering at each separate piece of meat, before putting it in their mouths.

Rank Meat.-I have spoken of this; in another section, p. 200.

Kabobs.-Broil the rib-bones, or skewer your iron ramrod through a dozen small lumps of meat and roast them, This is the promptest way of cooking meat ; but men on hard work are not satisfied with a diet of nothing else but tough roasted flesh, they crave for succulent food, such as boiled or baked meat.

Salt Meat, to prepare hurriedly.-Warm it slightly on both sides-this makes the salt draw to the outside-then rinse it well in a pannikin of water. This process extracts a large part of the salt, and leaves the meat more fit for cooking.

Haggis.-Hearne, the North American traveller, recommends a "haggis made with blood, a good quantity of fat shred small, some of the tenderest of the flesh, together with the heart and lungs, cut or torn into small skivers ; all of which is put into the stomach, and roasted by being suspended before the fire with a string. Care must be taken that it does not get too much heat at first, or it will burst. It is a most delicious morsel, even without pepper, salt, or any seasoning."

Theory of Tea-making.-I have made a number of experiments on the art of making good tea. We constantly hear that some people are good and others bad tea-makers ; that it

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