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Salt for Camp Cooking - Outdoor Skills | |
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Salt for Camp Cooking - Outdoor Skills
In selecting salt, choose that which has a gritty feel when rubbed between the thumb and finger, and use white pepper rather than black, grinding the berry yourself. Procure a common tin pepper-box, and fill it with a mixture of fine salt and Cayenne pepper —ten spoonfuls of the former and one of the latter. Have it always where you can lay your hand on it; you will come to use it daily in camp, and if you ever get lost, you will find it of value. Fish and game have a flat, flashy taste eaten without salt, and are also unwholesome.
Do not carry any of the one hundred and one condiments, sauces, garnishes, etc., laid down in the books. Salt, pepper, and lemons fill the bill in that line. Lobster-sauce, shrimp-sauce, marjoram, celery, parsley, thyme, anchovies, etc., may be left at the hotels.
Sears, George Washington. Woodcraft. New York: Forest and Stream Publishing, 1884.
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