Graters are wanted to grate jerked meat. A piece of tin, punched through
with holes, then bent a little, and nailed to a piece of wood, makes a
good one.
Sieves.--Stretch parchment (which see) on a wooden hoop, exactly as on a
drum-head; let it dry, and prick it with a red-hot iron, else punch it
full of small holes.
Plates, to carry.--I have travelled much with plates, knives, forks,
etc., for three persons, carried in a flat leather case like a portfolio,
which hung from the side of the cook's saddle, and I found it very
convenient. It was simply a square piece of leather, with a large pocket
for the metal plates, and other smaller ones for the rest of the things;
it had a flap to tie over it, which was kept down with a button.
Cups.--Each of the men, on a riding expedition, should carry his own tin
mug, either tied to his waist or to his saddle. A wooden bowl is the best
vessel for tea, and even for soup, if you have means of frequently
washing it: tin mugs burn the lips too much. Wooden bowls are always used
in Thibet; they are cut out of the knots that are found in timber.
Spoons.--It is easy to replace a lost spoon by cutting a new one out of
hard wood, or by making one of horn. (See "Horn.")
Fireplaces for Cooking.--The most elementary fireplace consists of three
stones in a triangle, to support the pot. If stones are not procurable,
three piles of mud, or three stakes or green-wood driven into the earth,
are an equivalent.
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