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CampsiteCooking

withReynolds

Wrap

Explore and enjoy the great outdoors! To enhance your campsite cooking and eating pleasures. don’tforget to pack Heavy Duty Reynolds Wrap aluminum foil. Not just a food wrap. Reynolds Wrap isindispensable to campers. Like magic. Flexible foil sheets can be transformed into campsite essentials forsuccessful cooking and eating.

Note: A single sheet of Extra Heavy Reynolds Wrap can be used in place of 2 sheets of Heavy DutyReynolds Wrap when making utensils.

CAMPFIRE SAFETY1. Build campfire in safe places — shelter from wind and keep away from brush, trees or overhanging

limbs.— In campgrounds, always build fires at designated places.— Outside campgrounds clear ground to mineral soil and use rocks to enclose fire area.

2. Never leave your fire unattended.3. Always keep a bucket of dirt or water and a shovel nearby in case of emergency.4. Extinguish campfire before you leave the site and make sure fuel is cool.

TO BUILD A FIREPlace well-stocked woodpile 10 to15 feet away from the fire area andsuspend horizontally to keep away from moisture. Use three types ofwood:

1. TINDER — Twigs and branches smaller than your little finger(dried grass or pine needles).2. KINDLING — Wood the size of your little finger to the size of yourwrist.3. FUEL — Pieces of wood the size of your wrist and larger.

Start by placing tinder in center of the fire area, then arrange kindling and fuel over and around it. Leavespaces for air circulation. Arrange wood so the flames and heat from the tinder will ignite the kindlingwhich will heat the fuel until it burns. After fire is going well, add more fuel from time to time. Woodfires burn down to form coals which give off steady even heat.

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COAT HANGER GRIDDLE

1.. Pull bottom of coat hanger into a square of wire. Bend the hook downward to make a handle.2. Center hanger on 2 sheets of Heavy Duty Reynolds Wrap* 1-1/2 times the size of square. Roll each side

toward wire rims, crimping until secure.3. Turn griddle over: depress the center slightly to form a well to hold food.4. To use, prop griddle on rocks over hot embers.

CAUTION:Always use pot holders when handling hot griddle.

Heat and Serve Sausage LinksPlace sausage links on griddle; cook over hot embers 6 to 10 minutes. turning several times until browned.

English Muffin PizzasSplit and toast English muffins. Spread each muffin half with tomato sauce and sprinkle with oregano andshredded cheese. Place on griddle and cook over hot embers15 minutes or until cheese is melted.

SAUCE POT AND MIXING/SERVING BOWL

1. Mold three layers of Heavy Duty Reynolds Wrap around a one gallon drinking cooler or end of a log toform the desired size.

2. Remove: crimp down edges to form a tight rim.3. To use. place on metal rack supported by rocks over hot embers.

CAUTION:Use pot holders to remove saucepot from rack.

Canned StewPlace metal rack on rocks 3 inches from hot embers. Place 1 can (40 oz.) stew in sauce pot; place on rack.Heat 15 to 20 minutes stirring occasionally.

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BBUNDLE WRAP

1. Place food in center of a sheet of Heavy Duty Reynolds Wrap large enough to permit adequatewrapping.

2. Bring 4 corners of foil up together in a pyramid shape.3. Fold the open edges together in a series of locked folds, allowing for heat circulation and expansion.4. Place bundle flat on embers to prevent leakage or on grill rack over embers. Use long-handled tongs to

rotate bundles.

PopcornPlace 3 tablespoons popping corn and 1 tablespoon oil in center of a double thickness or Heavy DutyReynolds Wrap. Bundle Wrap and place on metal rack 3 inches over hot embers. Heat 10 to 15 minutesusing long handled tongs, shake occasionally, or until popping stops. Top with salt or grated Parmesancheese.

Individual Campfire BundleTear off a sheet or Heavy Duty Reynolds Wrap Thinly slice 1/2 baking potato and 1/2 carrot. Place half ofthe vegetables in center of foil; sprinkle with 1 teaspoon instant onion soup mix. Shape 1/4 pound leanground beer into a 3 inch patty; place on vegetables and sprinkle with 1 teaspoon soup mix. Top withreserved vegetables and 1 teaspoon soup mix; Bundle Wrap. Cook in hot embers 15 to 20 minutes, rotatebundles using long handled tongs.

DRUGSTORE WRAP1. Place food in center of a sheet of Heavy Duty Reynolds Wrap , large enough to permit adequate

wrapping.2. Bring 2 sides of foil up over food. Fold down loosely in a series of locked folds allowing for heat

circulation and expansion.3. Fold short ends up and over again; crimp to seal.4. Place packets in hot embers or on grill rack over embers. Rotate using long handled tongs.

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Stuffed PotatoLightly grease potato: slit at 1/4-inch intervals. Do not cut all the way through. Place onion slices,mushroom slices.celery salt, pepper, paprika and butter in slits: Drugstore Wrap. Cook in hot embers 25 to30 minutes or until tested done, rotating frequently. To serve, open packet and top with cheese slice: closepacket to melt cheese.

Ham And Cheese PitaCut pita bread in half; stuff each half with a slice of ham and cheese; Drugstore Wrap. Cook in hot embers5 minutes or until heated. turning once.

FORKED STICK FRYING PAN

1. Use a forked stick with prongs wide enough to contain food. Center stick on 2 sheets of Heavy DutyReynolds Wrap double the width of fork opening.

2. Starting at bottom corners, roll foil diagonally toward fork: crimp securely around each side of fork.Roll top edge down.

3. Turn forked stick over: depress the center slightly to form a well to hold food and to keep liquids fromrunning off. Roll a sheet of Heavy Duty Reynolds Wrap around neck of pan handle to protect stickfrom fire.

4. To use, frying pan can be propped over hot embers by resting on rocks.

Bacon and EggsPlace bacon slices in frying pan. Cook over hot embers 10 to 20 minutes or until bacon is crisp: removebacon: Break eggs in hot grease. Cook 5 to 10 minutes or until desired doneness.

FishLightly grease frying pan: heat over hot embers several minutes. Dip fish in cornmeal: place in pan. Cookover hot embers 20 minutes. turning several times, or until fish flakes easily. Cooking time varies with thesize of fish.

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BAKING PAN, BAKING SHEET OR DRIP PAN

1. Use 2 sheets of Heavy Duty Reynolds Wrap 6 inches longer and 6 inches wider than the desired size ofpan. Fold in all edges 1-1/2 to 2 inches.

2. Score corners.3. Fold again forming 1-1/2 to 2-inch sides and miter corners against sides of pan.

Baking Pan: Use 3 sheets of Heavy Duty Reynolds Wrap to form a pan for batter foods such as cakes.brownies and cornbread. For added stability, place pan on metal grill rack before filling with batter.

REFLECTOR OVEN

A reflector oven is used for roasting or baking. Heat from the open fire is reflected onto the food from theback panel and ground layer of foil. Materials Needed:22” Straight SticksY Sticks Measuring 20” Below YRoll Heavy Duty Reynolds Wrap 18’ WideBaking RackFlat RocksPot holders

1. lnsert two Y-shaped sticks, about 18 inches apart firmly into the ground at edge of fire ring, and closeenough so that the heat of the fire is reflected into the oven.

2. Remove Reynolds Wrap from box. Wrap end around a straight 22-inch stick and place across Y shapedopenings.

3. Unroll foil sheet down toward the ground at a 450 angle. Lay another 22-inch stick at ground level tohold the foil secure. Bring remaining foil forward.allowing enough space on the foil behind the Yshaped sticks to hold a baking rack. Tear off sheet.

4. Place baking rack on 4 rocks in oven.5. For side panel, wrap 18” edge of foil to Y stick. Extend to center back of oven. Tear off sheet. Repeat

with other Y stick.6. Fold sheets together starting at upper corner and folding toward back of oven.7. To use, open oven by unfolding one side panel at back of oven, secure again quickly to prevent heat

loss.

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BrowniesMix one package (6-1/2 oz..) brownie mix according to package directions. Bake in a lightly greased 9x5inch pan 15 to 20 minutes. Rotate once. Test with toothpick for doneness.

Slice And Bake CookiesSlice 6 cookies 1/4-inch thick and place on 12x7-inch ungreased baking sheet. Place on metal rack overrocks in reflector oven. Cook for 10 to 12 minutes or until tested done: rotate baking sheet halfwaythrough cooking time.

Refrigerated BiscuitsPlace biscuits on a lightly greased baking sheet. Bake on metal rack for 20 minutes. Rotate using potholders or tongs. Biscuits should be evenly browned.

CornbreadMix one package (8-1/2 oz.) corn muffin mix according to package directions for cornbread. Place alightly greased 8x8 inch square baking pan on metal rack and fill with batter. Place rack on rocks insidereflector oven. Cook for 20 to 30 minutes or until golden brown. rotating once using pot holders.

CARDBOARD OVEN

Materials Needed1 Square or Slightly Rectangular Untreated Cardboard Box 1” Wider Than Rack1 Baking Rack2 Metal Skewers 2” Wider Than BoxI Roll Heavy Duty Reynolds Wrap Duct Tape1 Piece Cardboard 1/4” Larger Than Box1 Piece Cardboard 8” x 2”2 Pot Holders1 Reynolds Redi-Pan* Cake Pan (8-3/8” x 1-1/2”) Charcoal briquets

1. Cut the top off a box and line the inside with Heavy Duty Reynolds Wrap.2. Cover outside box seams with duct tape to keep heat from leaking out.3. Approximately 2 inches from bottom or each side of box, punch two 1/4-inch holes. 4 inches apart.

Halfway’ up box, insert two metal skewers equal distance from front and back of box to support metalbaking rack.

4. To make door. use cardboard sheet which is 1/4 inch larger than oven opening. Line inside with foil.Bend cardboard strip to form handle. Tape ends to outside of door.

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5. Tape door to top of opening so that door swings freely.6. Place oven box on level ground.7. For safety and to prevent burning of the box. Cover bottom of oven box with a 1/2-inch layer of sand

or pebbles.8. Place a single layer of briquets in cake pan. Light charcoal outside of oven box; wait 20 to 30 minutes

for coals to burn until ashy gray.9. Pull pan of ashy’ gray’ coals into oven using long handled longs. Preheat for 5 to 10 minutes. Prop

door closed with a rock.

HELPFUL Hints— If coals do not continue to burn inside box, punch more holes for ventilation. Charcoal will hold heat

for approximately’ 1 hour. If you plan to use the oven longer, add charcoal gradually while the coalsare still hot.

— Always use pot holders when removing foods from oven.

CAUTION:Some boxes are more suitable than others. If the cardboard begins to smoke discontinue use andextinguish heat source.

Refrigerated BiscuitsPlace biscuits on lightly greased baking sheet. Place on metal rack in middle of oven. Cook in preheatedovcn box for 10 minutes or until lightly browned.

Blueberry Streusel Coffee CakePour 2 tablespoons oil into 8-inch round cake pan: tilt pan to cover bottom. Mix I pkg. (13 oz.) blueberrymuffin mix. I egg and 1/2 cup water. Spoon into pan, sprinkle with drained blueberries. 1/3 cup brownsugar and 1 teaspoon cinnamon. Cook in preheated oven box 33 minutes or until cake tests done.

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FOIL COOKERY

Use two layers of lightweight or one layer ofheavy duty aluminum foil. Foil should be largeenough to go around food and allow forcrimping of edges in a tight seal. This will helpkeep the steam and juices in.

You will need a shallow bed of glowing coalsthat will last the length of time necessary forcooking.

Foil Cooking TimesHamburger 8—12 minutesChicken pieces 20—30 minutesWeiners 5—10 minutesPork chops 30—110 minutesCarrots 15—20 minutesEars of corn 6—10 minutesWhole potatoes 115—60 minutesPotato slices 10-15 minutesWhole apples 20—30 minutes

Baked Apple

Core apple. Place on square of foil. Fill holewith 1 tablespoon raisins, 1 tablespoon brownsugar and a dash of cinnamon. Candy red hotsalso make a good filling. Wrap foil aroundapple and bake in coals for 20 minutes.

Foil Dinner

Lay a hamburger patty or pork chop on sheet ofheavy duty foil. Cover with slices of potato, onion,and carrots. Season with butter, salt, and pepper.

Wrap with “drugstore” fold. Cook 20-30 minutesover hot coals, turning twice during cooking.

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FOOD QUANTITIES AND EQUIVALENTS

Beverages: Juice 46 oz. can 10 servings (1/2 cup)Frozen concentrate 6 oz. can 6 servings (1/2 cup)Cocoa (l Lb. can instant) 21 servings (1 cup)

Bread: Small Loaf (1-1 1/2 Lb.) 20—22 slicesSandwich loaf 30 slicesFrench bread (16” Loaf) 16 slicesCrackers - graham (1 Lb.) 66 squares (about 30 doubles) - saltines (l Lb.) 88 doubles

Mixes: Pancake mix (2 Lb.) 70 small pancakesBiscuit mix (21 Lb.) 40—50 biscuits/pancakes

Dairy: Butter/Margarine (l Lb.) 50 servingsEggs (scrambled) 1-1 ½ eggs per personCheese (1 Lb.) 16 slicesGrated Cheese (4 cups) 16—24 servingsMilk (1 Gallon) 16 cups

Fruits: Apples (1 Lb.) 3 medium 2 ½ cups dicedBananas (1 Lb.) 3 medium 2 ½ cups dicedOranges (1 Lb.) 2 medium 3 small 2 ½ cups sectionsGrapefruit (1 Lb.) 2 medium 2 ½ cups sections

Vegetables: Carrots (1 Lb.) 20 sticks; 2 ½ cups dicedCauliflower (1 head) 20 floretsCelery (1 bunch) 16—20 sticksCabbage, raw (1 head) 12 servings slawLettuce, iceberg (1 head) 8 cups; 16 sandwichesTomatoes (l Lb. small) 5—8 servingsCucumber (l Lb.) 2 cups sliced/dicedGreen Pepper (1 Lb.) 21 cups dicedOnions (l Lb.) 4—5 medium 3 cups dicedDehydrated onion (l teaspoon) I teaspoon = 1 tablespoon fresh

Pasta/Rice: Macaroni (1 Lb.) 4 cups uncooked 8 cups cooked (serves 6)Noodles (1 Lb.) 6 cups uncooked 8 cups cooked (serves 10)Lasagna Noodles (2 Lb.) 25 servings with sauceSpaghetti (l Lb.) 4 cups uncooked 8 cups cooked (serves 6 w. sauceSpaghetti Sauce 5 oz. per servingRice 28 oz. Box 24 servings 8 cups dry 24 servings 1 Lb. 8 cups 1 cup dry Minute 3 servings

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MEAL PLANNING WORKSHEET

Menu _____________________________________ Date ___________________________ _____________________________________ Meal ___________________________ _____________________________________ Preparation Time ________________ _____________________________________ Actual Cost _____________________

Number of Scouts andAdults to be served ________________

_____________________________________________________________________________________INGREDIENTS QUANTITY COST

_____________________________________________________________________________________RECIPE INSTRUCTIONS EQUIPMENT OR SPECIAL NEEDS

________________________________EVALUATION/COMMENTS

_____________________________________________________________________________________

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Backyard CampingThe Boy Scouts of America includes backyard camping as a part of individual family camping. A boy isnot likely to run into problems beyond his depth when his family is close by.

Backyard camping is simply sleeping out with a buddy or two in someone’s backyard, either under thestars or in tents. The boys may try to cook their meals outdoors, too, but they will need some supervision.Someone should be ready with emergency chow. They may need it.

BACKYARD TENTA tent is a big plus for backyard campers, although they can do without it if necessary because shelter isso close by. It can be a family tent, an old pup tent, a tarp, or even an old rug. With some help, a boy canmake a simple but serviceable tent from almost any heavy material. Unbleached muslin is good andinexpensive. When it is completed (dyed and decorated as desired), take it to a dry cleaner forwaterproofing or buy a nonflammable waterproofing mixture and do it yourself.

• No gullies or ravines nearby. They can be dangerous in flash flooding.• Avoid trees with dead or dying branches.• Check water supply. Piped, well, and spring water is usually safe.• Don’t camp near swamps, tall grasses or watery meadows.

SETTING UP CAMP

• Pitch a tent on smooth and level ground with tent back to prevailing wind. The slope of the stakes willdepend on the condition and texture of the ground. Usually stakes driven at an angle toward the line ofpull will hold in either hard or soft ground. Use taut-line hitch on guy lines.

• Make a door mat of plywood or heavy cardboard, to help keep the inside of the tent clean. Whenpossible, leave shoes outside.

• If campsite does not have toilet facilities, locate your latrine well away from tents and water supply.• Many campers take along a large tarp or dining fly and set it up as a shelter to provide a covered area for

cooking, eating, and other activity outside the tent.

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• Keep an adequate supply of drinking water on hand. It’s a good idea to keep a thermos bottle full ofwater in the tent at night, especially for children.

• Always gather firewood during daylight and stack it under shelter. Don’t count on firewood beingavailable. Bring wood or charcoal or stoves.

• Before turning in for the night, be sure everything is secure and covered for protection from raln oranimals. Be sure food is well covered or hung out of reach. Don’t leave open contalners of food in thecar— the food may be safe, but animals may scratch the car. Don’t store food in tents.

TENT LIVINGLiving in a tent is enjoyable if you prepare for it.• Keep all flames away from the tent. Never use liquid fuel stoves, heaters, lanterns, lighted candles,

matches, or other flame sources in or near tents. Be fire safe. No flames in tents is a rule which must beenforced.

• Tent ropes should be clean, strong, and securely attached to tent. Keep extra ropes available for quickstorm rigging.

• Canvas and rope shrink when wet. Tight ropes can rip your tent in a storm. If it rains, loosen the tentropes a little.

• Never pile dirt and leaves against lower walls of tent.• Never use flammable chemicals near tents (charcoal lighter, spray paint, insect repellent). These may

remove the waterproofing.• Clean and dry the tent thoroughly before storing. Carry and store tent in a bag, if possible.

CAMPING IN COMFORTSleeping BagsSleeping outdoors has always been half the fun of camping. The sleeping bag makes it easy, and aninflated air mattress will add to comfort. Foam pads keep you warmer and don’t deflate. Some campersuse a sleeping bag on a cot. Choose a sleeping bag that suits the season and area.

Down bags are the warmest and lightest, but the most expensive, and they do not insulate when wet.Several other types are available. Be sure the cover fabric is sturdy. Your Scouting distributor will havevarious bags approved by the Boy Scouts of America.

TentsAllow about 20 square feet per person for tent living. Straight-walled tents provide more living area. All-cotton or cotton/polyester drills and ducks are durable and water-resistant but are prone to mildew.Synthetics are strong, lightweight, and mildew-resistant, but the water-resistant urethane coating keeps airfrom passing through. A good combination is a tent with walls made of synthetic fabric and a roof of“breathable” cotton.

Remember that by law, tents must be flame-resistant and labeled as such. This does not mean they areflameproof, so use fire safety precautions.

Some tent features that are helpful are a floor of plastic- coated fabric; heavy-duty zippers; reinforcedstitching at stress points; double stitched seams and screened windows with inner-zipper flaps.

Your Scouting distributor can show approved tents.

EquipmentIf you are not an experienced camper, an outdoorsman can give you some helpful tips on what to take andhow to use it. Nearby Boy Scout troops will be glad to help.

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UNIVERSAL LAWS OF CAMPING1. A stone in a hiking boot migrates to the point of maximum pressure.2. The distance to a given camp site remains constant as twilight approaches.2a. When you arrive at your chosen campsite, it is always full.2b. The sun sets three-and-a-half times faster than normal when you’re trying to set up camp.3. The number of mosquitoes at any given location is inversely proportional to the amount of repellent

that remains.4. The probability of diarrhea increases with the square of the poison ivy content in the local

vegetation.5. Members of the opposite sex are only encountered while dealing with diarrhea mentioned in #4

above.6. The area of level ground in the campsite tends to vanish as the need to make camp becomes finite.7. In a mummy bag the urgency of one’s need to urinate is inversely proportional to the amount of

clothing worn. It is also inversely proportional to the temperature and the degree to which themummy bag is completely zipped.

8. Waterproof clothing isn’t. (However it is 100% effective at containing sweat.)9. The width of backpack straps decreases with the distance hiked. To compensate, the weight of the

backpack increases.9a. The weight of your pack increases in direct proportion to the amount of food you consume from it.

If you run out of food, the pack weight goes on increasing anyway.9b. The weight in a backpack can never remain uniformly distributed.10. Average temperature varies inversely with the amount of clothing brought.10a. If you take your boots off, you’ll never get them back on.11. Tent stakes come only in the quantity “N-i” where N is the number of stakes necessary to stake

down a tent.12. Water bottles that are full when packed, will unexplainably empty themselves before you can reach

the campsite.13. Given a chance, matches will find a way to get wet.1 3a. Given a chance, everything you meant to keep dry will get wet.14. Your side of the tent is the side that leaks.1 4a. The one rock under your tent will also be under your sleeping bag.1 5. All foods assume a uniform taste, texture, and color when freeze-dried.1 5 a. Divide the number of servings by two when reading the directions for reconstituting.1 6. When reading the instructions of a pump-activated water filter, “hour” should be substituted for

“minute” when reading the average quarts per minute.17. All tree branches in a forest grow outward from their respective trunks at exactly the height of your

nose.17a. If you are male, tree branches will also grow at groin height.18. You will lose the toothpick in your Swiss Army knife as soon as you open the box.1 9. Rain. (‘nuff said)19a. Poison Ivy. (see 19)19b. Snakes. (see 19)20. Enough dirt will get tracked into the tent on the first day out, that you can grow the food you need

for the rest of the trip in rows between your sleeping bags.21. Tents never come apart as easily when you’re leaving a site as when you’re trying to set up in the

first place.22. No matter where you camp or where you’re going it’s the wrong path.

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BASIC FIREBUILDING

BE CAREFUL WHERE YOU BUILD YOUR FIRE* Be sure you have permission to build a fire.* Do not build a fire on dry grass or dead leaves.* Build your fire in an open place.* Do not build your fire against a tree.* Clear a safe and adequate place. There should be nothing burnable within

30 feet.* Be sure there are no roots, as fire can burn underground for days.* Be sure there are no overhanging limbs close to your fire. Any limbs should have a minimum

clearance of 12 feet.* Circle your fire area with rocks.* Before you start your fire, be sure to have a shovel and water nearby. (On Council sites, water

buckets have red rings painted around the bucket tops.)* Remember that firebuilders and cooks are the only ones permitted near the fire circle.* Never leave a fire without a firewatcher.* Always tie hair and loose clothing back (or close to the body).

BE CAREFUL HOW YOU BUILD YOUR FIRE* Observe the direction of the wind.* Leave plenty of space for air to come under your fire.* Have an abundance of wood. A good camper should never have to

go for wood after the fire is lighted.* Remember your fire wiil need three different kinds of wood:

Tinder - Shavings, pine needles, small twigs, anything that burns easily. (Do not use paper orpaper products — pieces float skyward while burning.)

Kindling - Little sticks, small as a pencil or as thick as your thumb. Kindling should snap in yourhands.

Fuel - Larger wood pieces graduated in size. Should be dry. Rotten woodwill not burn.* Remember to use a tarp or plastic to cover your woodpile at night and durin9 rain.

BE CAREFUL WHEN YOU BUILD YOUR FOUNDATION FIRE

* Kneel with your back to the wind.* Use three lengths of kindling to form an A—shaped rack.* Place a handful of tinder in the center of the A—shaped rack.* Remember to leave a tunnel in the bottom in which to insert a fire starter. The

same tunnel will allow a lit match to ignite the fire starter and tinder.* Select your tinder carefully, and place it so there is plenty of draft. If the tinder

heart of the fire is carefully constructed, the fire is sure to burn and any type offire can be built around it.

* Remember the flames will burn upward.* Remember your fire needs AIR.

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BUILDING A FIRE IN WINDY WEATHER

Windy weather causes real problems for campfire cooking, but the problems become much smaller if youuse the right kind of fire.

Windy weather requires small, sheltered fires. Try building a wind—break with rocks, or use a trench firewith the openings angled away from the wind. Keep Lots of water handy to dampen any sparks, and besure the fire circle area is well cleared, and well away from any surrounding trees.

Trench fire with rock walls to Open fire with rock wall help block the wind, to help block the wind.

Fire built in hollowed area of ground with wooden sticks, logs or a metal grate overtop to hold the cooking pot.

Large togs used as shields Bricks on either side toagainst the wind. shield the fire from wind.

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USING WOODS TOOLS

Have ever needed to cut a rope, open a can of food, whittle a tent stake, slice a fresh loaf of bread orpunch a hole in a belt? Want to tighten a screw on a stove or pack frame, trim a bandage or make woodshavings to start a fire? A pocket-knife can help you with all those tasks and a thousand more. In fact, aknife has so many uses that it is hard to imagine going camping without one.

The pocket-knife, saw and ax you use as a Scout are the same woods took used by park rangers, trailbuilders and rustic carpenters. Whether you are splitting firewood, repairing equipment or clearing a falllog from across a trail woods tools make your work easier and more enjoyable. Take pride in learning theright way to use each one of them.

Just as important as handling tools is knowing what not to do with them. Carving or chopping on live treemay kill them. Hacking at dead trees can leave ugly scars. Don’t cut any trees without guidance from aranger or landowner.

USING YOUR POCKETKNIFEThe best knife for outdoor use has one or two folding blades for cutting, and special blades for openingcans, driving screws and punching holes. Always follow these rules for safe knife use:

DO:* keep the blades closed except when you are using them.* cut away from yourself.* keep your knife sharp and clean. A sharp blade is easier to control than a dull one; a clean blade will last

longer.* close the blade before you pass a knife to someone else.

DON’T:* carry a knife with the blade open.* cut towards yourself. If the blade slips, you may be injured.* pound on a knife blade or handle with another tool. The knife may bend or break.* throw a knife* pry with the point of a cutting blade. It can snap off* put a knife in the fire. New knife blades are hardened or tempered, with just the right amount of heat.

Reheating them may ruin the temper and weaken the knife.

CARING FOR YOUR POCKETKNIFEMost pocketknives are made of a strong steel alloy that won’t rust. However, dirt and lint can collectinside and ordinary use will dull the blades.

CLEANING A POCKETKNIFE: Open all the blades, taking care not to nick your fingers. Twirl a smallbit of cloth or paper towel onto the end of a toothpick. Moisten it with oil and wipe the inside of the knife.Be sure to clean the joint at the base of each blade. Swab out excess oil with a clean cloih. If you haveused your pocketknife to cut food or spread peanut butter and jam, wash it in hot, soapy water along withyour dishes.

SHARPENING A POCKETKNIFE: Sharpen your knife with a whetstone. Most whetstones are madefrom granite and other materials harder than knife metal. Stones are used dry or with a few drops of wateror honing oil.

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Hold the blade against the stone at an angle of about 30 degrees, the back of the blade is titled off thestone 1/3 of the way to vertical.

Push the blade along the stone as though you were slicing a layer off the top. The stone’s gritty surfacewill sharpen or hone the blade much the same way sandpaper smoothes wood. To sharpen the other side,turn the blade over and pull it along the stone toward you.

Work the blade back and forth across the stone several more times. Wipe the knife with a clean cloth andlook directly down at the edge of the blade in the sun or under a bright light. A dull cutting edge reflectslight and looks shiny. A sharp edge is so thin that it has no shine at all.

KEEPING GOOD TABS ON YOUR KNIFE: About the worst thing that could happens topocketknives is that they get lost. Keep track of yours by using bowline knot to tie a 3 foot length of cordto the ring in the handle. Use another bowline to tie to the other end to a belt loop of your pants. Yourknife will always be within easy reach. Or you can thread a brightly colored shoestring through the ringand tie the ends in a square knot. That splash of color will help you find your knife if you drop it in grass,leaves or snow.

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The jackknife is a tool often used when camping. Practice the following safety and care steps, then useyour jackknife to slice an apple.

Opening the jackknife:Put your thumbnail in the slot of the blade. Keep your fingersaway from the cutting edge. Pull the blade out all the way.Close the jackknife by doing the steps in reverse.

Cleaning the jackknife:Always keep the jackknife clean and dry. 'To clean, hold the cloth at the back of the blade, away from thecutting edge. Wipe carefully across the whole blade. Oil the hinge with machine oil. Never clean the bladeby rubbing it in dirt or sand. This dulls the blade and makes the knife hard to open and close.

Sharpening the jackknife:A sharp knife is safer and more useful than a dull one. Use asharpening stone (called a Carborundum or whetstone) tosharpen your knife. Hold the stone in one hand and the openjackknife in the other. Keep fingers below the top of the stone.Lay the flat side of the knife blade on the flat surface of thestone. Keep the knife blade almost flat, with the back edge ofthe blade slightly higher off the stone and move in a circulardirection cutting into the stone. Reverse blade and repeat.

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MASTER PLAN FOR ONE POT MEALS(For 12 people)

Into One Pot Put:3 lbs of Hamburger, browned1-2 Onions1 Green Pepper2 Cans Tomato Soup Salt and Pepper to taste

Then:

Or Or

Or

r

Plus: Bread & ButterMilkCookiesFruitCoffeeTea Bags

AMERICAN CHOP SUEY

Add:4 Cans Spaghetti½ lb Bacon

CHILI

Add;4 Cans of Red Kidney BeansChili Powder

SPANISH RICE

Add:1 Large pkg. Minute Rice (Cook Separate)

Or

Or

SQUAW CORN

Add:3 Cans Cream Style Corn½ lb Dried Cheese

SPAGHETTI

Add:1 Large pkg Spaghetti (Cook Separate)

HUNGARIAN HOTST

Add:4 Cans of Campbell

Pork and Beans

OMACRONI BEEF

Add:1 Large pkg Macaroni½ lb Bacon (cook separate)

HUNTERS STEW

Add:4 Cans of VegetableSoup

YOKI SPECIAL

Add:2 Cans Spaghetti2 Cans Peas

PIRATES STEW

Add:3 Cans Baked Beans3 Cans Corn

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PREDICTING THE WEATHER

The skies help to predict the weather. Check the following folklore predictions with yourown observations to see how many are true.

• Red sky at sunset is a sign of a fair tomorrow. (A sunset sky is air which will reach youtomorrow. Dry air produces a red glow, while wet air produces a yellow-gray skycolor.)

• Dull moon and stars foretell rainy tomorrow.• Lightning from the westerly sky is from a storm that is on its way toward you.• Towering, ragged clouds predict a rain squall and wind.• Sky full of cirrus or webby clouds foretells rainy spell on its way.• A halo around the sun or moon means a warm front is on its way, with rain.• Dark clouds against lighter ceiling foretell windy rainstorm.• The higher the clouds, the finer the weather. Lowering clouds foretell rain.

Wind direction also helps forecast the weather.• The west wind generally brings clear weather except when it blows off the ocean.• The north wind brings clear, cold weather.• The south wind brings heat and sometimes showers.• The east wind brings rain east of the Rockies.

When rain is near, nature gets excited. Look for these signals:• Tree frogs cry• Fish swim near the surface• Flies sting• Low clouds move swiftly• Gone-to-seed dandelions close up like an umbrella.• Clover leaves fold together.

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LEGEND OF THE SNIPE

What is a snipe? Who has seen one? How do you catch a snipe, and what will it looklike?

The Legend of the SNIPE has been told for many years and it has fallen upon manyears. Old timers say snipes are furry and soft gray —— but others say they are tan—brown or charcoal gray —— so who can really say?

Some have large ears, some are small, and I’m told the little ones don’t have any earsat all. Soft pink noses are on their, face, and their eyes are in the usual place. Snipelegs are short with tiny soft paws —— they have four in all —— they can run fast andrarely fall.

Most animals have tails and a snipe does too —— we’re told they are short ormedium or long —~ actually any tail will do.

Trying to catch a snipe is quite tricky, that’s for sure —— they live in little burrowswithout any windows or doors. Small brown bags from campers’ lunches work thebest, held close to the ground near the snipe’s nest.

Try saying “here snipe, here snipe” while tapping the bag with a stick —— thissimple technique usually does the trick Snipes like the smell of used lunch bags andsome venture out to investigate —— however to catch one takes patience, you mustwait, and wait, and wait.

Camping in the forest or hiking a wooded path is the best place to begin ——however snipes are elusive, so search carefully, walk gently and slowly for they don’tlike any wind.

Snipes are magical, this is true —— so I want to share this important advice with you.If you ever catch one, love him only a second with a gentle pat on the head —— thenquickly release him so he can return unharmed back to his own home and bed.

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