often, if it is possible for you to do so.

You perhaps do not need to be told that when camping or marching it is
more difficult to prevent loss of food from accidents, and from want of
care, than when at home. It is almost daily in danger from rain, fog, or
dew, cats and dogs, and from flies or insects. If it is necessary for
you to take a large quantity of any thing, instead of supplying yourself
frequently, you must pay particular attention to packing, so that it
shall neither be spoiled, nor spoil any thing else.

You cannot keep meats and fish fresh for many hours on a summer day; but
you may preserve either over night, if you will sprinkle a little salt
upon it, and place it in a wet bag of thin cloth which flies cannot go
through; hang the bag in a current of air, and out of the reach of
animals.

In permanent camp it is well to sink a barrel in the earth in some dry,
shaded place; it will answer for a cellar in which to keep your food
cool. Look out that your cellar is not flooded in a heavy shower, and
that ants and other insects do not get into your food.

The lumbermen's way of carrying salt pork is good. They take a clean
butter-tub with four or five gimlet-holes bored in the bottom near the
chimbs. Then they pack the pork in, and cover it with coarse salt; the
holes let out what little brine makes, and thus they have a dry tub.
Upon the pork they place a neatly fitting "follower," with a cleat or
knob for a handle, and then put in such other eatables as they choose.
Pork can be kept sweet for a few weeks in this way, even in the warmest
weather; and by it you avoid the continual risk of upsetting and losing
the brine. Before you start, see that the cover of the firkin is neither