MOST persons to-day who reside in large cities and have means at command endeavor, during the heated season, to get away for a few weeks to the country, seashore, mountains or inland lakes where good, wholesome living and pure air can be enjoyed. "Roughing it" has become quite a fad and when we consider that the idea includes not only change of location, but change of dress, healthy exercise and simple living, we must all admit that it is a good thing for mankind. Scores, in flocking hither, camp out or build cottages, others accept the hospitality offered by the "Summer Hotels," an institution made necessary by the advance of time.

How To Arrange The Stove

In camping out the most important thing aside from the tent is the stove. The top of a common cooking stove with stove pipe to fit is just the thing, although stoves can be purchased on purpose for camping at a cost of three or four dollars. Dig out a hole in the bank the size and shape of the stove and line all with stones except the front. Regulate the draught by placing something in front for a blower. Some prefer the gasoline or oil stoves.

Coffee and tea pots should not have spouts, but lips; and the lips should be riveted on, as as not to melt off. Tin plates and cups can be kept clean by occasionally scouring them with ashes or sand.

Provisions For Camp Life

These will depend much upon the locality and the requirements of the campers; the following suggestions may be serviceable in making up an outfit:

Plenty of wheat, rye and graham flour, also corn-meal. Bacon, smoked ham, bologna sausage, eggs, dried beef, salt fish. Crackers, canned fruit and vegetables, where fresh cannot be obtained. Potatoes, beans, onions, molasses, salt, pepper, sugar, mustard, vinegar, lard, butter, coffee, tea, chocolate, rice, oat-meal, baking-soda, ginger, soap, kerosene oil and candles.

Necessary Utensils

The necessary utensils are coffee pot, spiders, kettles, bakers, gridiron, basins, cups, pails, knives, forks, spoons, lanterns, ropes, bags, strings, needles, thread, matches, shovel, axe, hammer, nails, fishing tackle, gun and ammunition, towels and flannel clothing.

Most of the recipes in other parts of this book are appropriate for camp life but we give under this head a few that are especially appropriate for out-door cooking.

In camp life small and large birds should be either roasted, stewed or broiled. Pick off the feathers and draw them. Wash carefully. If for roasting, tie the legs down and place in the pan. Sprinkle with flour, cover the bottom with water and roast thirty minutes. Oven must be very hot. A. M. Johnson.

Birds Roasted In Their Feathers (Hunter's Style)

Open the bird in the usual manner, and draw; then cover with wet clay and bury in hot coals. In forty-five minutes draw from the coals and peel off the clay. Feathers and skin will come at same time. Delicious cooked in this manner. A. M. J.

Stewed Partridges, Pigeons Or Grouse

Place two partridges in a small kettle and dredge with salt, pepper and flour and cover with cold water. Cover tight and let simmer two hours. Thicken with flour and stir in two spoonfuls of catsup; simmer one hour longer, and serve. A. M. J.

Broiled Birds

Split and clean; wipe and broil over a hot fire - if small, ten minutes; if large, fifteen. Season with salt, pepper and butter. Serve on toast.

A. M. J.

Fish Baked In Their Scales

Take out the insides, wash and close up again, first seasoning a little with salt. Leave on the head, fins and scales. Cover with wet clay and bury in hot coals and bake one hour. The time depending, of course, upon the size, a longer time for a larger fish. When done peal off the clay (at which time the scales will also come off), open up, lay flat on the back and lift out the bones. Then take off the head, season, and it is ready to serve. It is unequaled in flavor. William H. Brooks.

Brook Trout (Angler Style)

If you cook brook trout as the angler does, split to the tail and clean. Wash and drain. For a dozen large trout fry six slices of salt pork brown, take out and put in the trout. Fry a nice brown and serve with the pork. Louis Hamilton.

Clam-Bake

A party of twenty will require a bushel of clams, which should be gathered, if possible, the day before. Leave on the shell, place in a tub and cover with clean water. Into the water throw about one quart of Indian meal. This fattens them. When time to use wash thoroughly in two or more waters. Clean one fresh cod nicely, season with salt and pepper, and wrap in a clean cloth. Clean also a live lobster. Wash plenty of potatoes, cut off the ends, peel a generous lot of onions, husk some green corn (leaving on the inner husk to keep it clean) and all is ready for the oven.

Make the oven of flat stones placed together in the form of a square, about two and one-half feet each way; around the inside of this place other stones to form a bin. Fill this bin with small sticks. On these pile larger sticks, crosswise, and on top of these a layer of stones. Start the fire, allowing it to burn down until the stones which are on top settle into the coals. Clean out quickly all the cinders with a poker, then cover the stones with a green seaweed about one and one-half inches thick. Have ready the clams, spread them on top of the seaweed, then the vegetables, then the fish and a live lobster. Cover the whole with a piece of cotton cloth to keep out dirt; then cover with seaweed until no steam can escape. Bake thirty-five minutes. Remove the covering from one corner at a time only - so that the rest may keep hot - and all hands take hold and help themselves. J. Jefferson.

Bean-Bake (Outing Style)

Build an oven in much the same way as for a clam-bake, except have it round and of a size to accommodate a large iron kettle in which the beans are to be baked. Prepare the coals as also for clam-bake and have ready five or six quarts of beans, as the case may be, cleaned, parboiled and seasoned with salt, pepper and molasses. In the center and on top of the beans, place two pounds, more or less, of good salt pork cross cut. Now put the kettle, with cover, containing the beans on the live coals, cover up with fresh grass and let cook fifteen hours. Have ready some good warm steamed brown bread, delicious butter, and all fall to, for a feast is at hand. Mrs. C. I. Eastman.

Corn Dodgers

Take three teacupfuls of corn-meal, one teaspoonful of salt, one table-spoonful of sugar, and pour on boiling water enough to wet it; then make into small, flat cakes about one inch thick, and fry fifteen or twenty minutes in boiling fat. To be eaten very hot. Fine. John Smith.

Corn Cake

Three teacupfuls of corn-meal, a generous pinch of salt, one table-spoonful of sugar, one tablespoonful of butter; wet with boiling water and then beat in one egg. Spread one-half inch deep on buttered tins and bake brown in a quick oven. Delicious. Mrs. John Smith.

Roast Potatoes

"Of all the potatoes I ever tasted," said Stanley, on his return from an outing trip in Michigan, "roasted potatoes are the best." Let the coals get red hot, cover with hot ashes and lay on one dozen or more (with jackets on, but clean) as the needs of the company require, and over them put on more ashes and then red-hot coals. Let stand twenty-five minutes. Take out, wipe clean, crush open and drop in a speck of butter and sprinkle with salt. Try them, I did and they are fine. Stanley's Mother.