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Camping and woodcraft - Scoutmastercg.com

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288 CAMPING AND WOODCRAFTwater drips as the ice melts. No ice or water<strong>com</strong>es in contact with what you carry.If you have no ice, <strong>and</strong> yet wish to transportyour catch a considerable distance, try the followingmethod re<strong>com</strong>mended a good many years agoby Colonel Park (he says It is also a good way topack venison). Some of my correspondents haveenthusiastically given me credit for inventing it,but I got it out of a little Sportsmen s H<strong>and</strong>bookby the above-named gentleman, printed, as I remember,In Cincinnati, of which I have seen butone copy. For brevity's sake, I paraphrase thedescription.—Kill the fish as soon as caught; wipe them clean <strong>and</strong> dry;remove the entrails; scrape the blood off from around thebackbone; remove the gills <strong>and</strong> eyes; wipe dry again;split the fish through the backbone to the skin, from theinside; fill this split with salt; spread the fish overnighton a board or log to cool. In the morning, before sunrise,fold the fish in dry towels, so that there is a fold oftowel between each fish <strong>and</strong> its neighbor; carefully wrapthe whole package in a piece of muslin, <strong>and</strong> sew it up intoa tight bag, <strong>and</strong> then in woolen blanketing, sewing up theends <strong>and</strong> sides. Now put the roll in a stout paper bag,such as a flour sack. " Fish prepared in this way can besent from Maine to New Orleans in August, <strong>and</strong> will remainfresh <strong>and</strong> nice."Sugar, as It has antiseptic qualities, is a goodpreservative. Doctor O. M. Clay gives the followingprocess for keeping trout a week or two:"Clean well; remove heads; wash thoroughly; dry withcloth. Cook a syrup of sugar <strong>and</strong> water until it begins toc<strong>and</strong>y. In this dip the fish, one at a time, <strong>and</strong> lay them ona board to glaze. Pack in a box. Before using, soak overnightin cold water."To dry fish for future use: split them along theback, remove the backbones <strong>and</strong> entrails, <strong>and</strong> soakthem in a weak brine overnight. Make a conicalteepee of cloth or bark, suspend the fish in it, <strong>and</strong>dry <strong>and</strong> smoke them over a small fire for a coupleof days. This Is tedious, as the fire requires close

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