are first parboiled in one or two waters until the outside skin begins
to crack. They are then put into the baking-pot, and salt pork at the
rate of a pound to a quart and a half of dry beans is placed just under
the surface of the beans. The rind of the pork should be gashed so that
it will cut easily after baking. Two or three tablespoonfuls of molasses
are put in, and a little salt, unless the pork is considerably lean.
Water enough is added to cover the beans.

A hole three feet or more deep is dug in the ground, and heated for an
hour by a good hot fire. The coals are then shovelled out, and the pot
put in the hole, and immediately buried by throwing back the coals, and
covering all with dry earth. In this condition they are left to bake all
night.

On the same principle very tough beef was cooked in the army, and made
tender and juicy. Alternate layers of beef, salt pork, and hard bread
were put in the pot, covered with water, and baked all night in a hole
full of coals.

Fish may also be cooked in the same way. It is not advisable, however,
for parties less than six in number to trouble themselves to cook in
this manner.


CARE OF FOOD.

You had better _carry_ butter in a tight tin or wooden box. In permanent
camp you can sink it in strong brine, and it will keep some weeks.
Ordinary butter will not keep sweet a long time in hot weather unless in
a cool place or in brine. Hence it is better to replenish your stock