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Historical Cooking Books – 36 in a series – Camping and camp cooking (1909) by Frank Amasa Bates
INTRODUCTION
Vacation time brings to many the desire for out-door life, as a refreshment for mind and body. There seems to be a strain of wild blood in the most of us, that impels us to leave the haunts of man, occasionally, and getting out into the wildwood, to live close to nature for awhile. The expense of summer hotels and camps deters many, and the cost of hiring professional guides for those who wish to get rid of the formalities of such resorts and do not know how to care for themselves, prevents others.
There are many who like to leave their work for a few weeks and go to the woods or lake- side. They have neither the time nor the in- clination to adopt the life of the professional trapper who lives by the chase and sleeps on the soft side of a slab. They want rest; they wish for pleasure; they require three square meals a day, and they want the food well cooked, not too full of ashes, and not too different from that to which they have been accustomed for the other forty-nine or fifty weeks of the year. To this class, the business man, the clerk, the mechanic, to every one who wishes to camp out and does not know how to do it and still keep his self-re- spect, this book is addressed.
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