And when you have finished chopping, leave your axe sticking in the
block; this preserves its edge from getting rusty or knocked by
stones, etc. It also preserves your toes from getting cut by stumbling
over an axe in the dark.
[Illustration: MY CAMP ON THE ALLALAER RIVER IN NORWAY.]
Next we come to the important part of the camp--the fire. You see we
made the fire between two big flat stones. These were useful for
standing the frying-pan on, and cooking billies, etc. The fire is made
at the windward end of the channel, between the stones, so that the
heat blows into the channel, while the fire forms a pile of red-hot
embers outside, at which toast can be made.
Notice our automatic toast-makers, made of a forked stick and a small
supporting fork.
[Illustration: MY TOASTING-FORK.]
Then over the fire we had a crossbar of green wood (if you use old
wood it will catch fire and drop your pot into the fire just as the
stew is ready); it was supported on two stout, firmly-driven forked
stakes, not the wobbly, rickety things which tenderfoots like to put
up.
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