Camping and woodcraft - Scoutmastercg.com

3iaCAMPING AND WOODCRAFTWhile this is going on, slice and steam somQsweet potatoes. Take the possum out, place himin a large Dutch oven, sprinkle him with blackpepper, salt, and a pinch or two of sage. A dashof lemon will do no harm. Pack sweet potatoesaround him. Pour a pint of water into the oven,put the lid on, and see that it fits tightly. Bakeslowly until brown and crisp. Serve hot, withoutgrav}^ Bourbon whiskey is the orthodox accompaniment.If you are a teetotaler, any plantationdarky can show you how to make " gingertea " out of ginger, molasses, and water. Cornbread, of course.It is said that possum is not hard to digest evenwhen eaten cold, but the general verdict seems tobe that none is ever left over to get cold.When you have no oven, roast the possum beforea high bed of coals, having suspended him bya wet string, which is twisted and untwisted togive a rotary motion, and constantly baste it witha sauce made from red pepper, salt, and vinegar.Possum may also be baked in clay, with his hideon. Stuff with stale bread and sage, plaster overhim an inch of stiff clay, and bake as previouslydirected. He will be done in about an hour.Coon.— It is likewise pedantic to call this animala raccoon. Coon he always has been, is now,and shall ever be, to those who know him best.Skin and dress him. Remove the " kernels(scent glands) under each front leg and on eitherside of spine in small of back. Wash in cold water.Parboil in one or two waters, depending upon theanimal's age. Stuff with dressing like a turkey.If you have a tart apple, quarter it and add to thedressing. Bake to a delicate brown. Serve withfried sweet potatoes.Porcupine.— I quote from "Nessmuk:" "And donot despise the fretful porcupine; he is better thanhe looks. If you happen on a healthy young specimenwhen you are needing meat, give him a showbefore condemning: him. Shoot him humanely in"