Home > Authors Index > Charles Alexander Eastman > Indian Scout Talks: A Guide for Boy Scouts and Camp Fire Girls > This page
Indian Scout Talks: A Guide for Boy Scouts and Camp Fire Girls, a non-fiction book by Charles Alexander Eastman |
||
Chapter 10. Fire Without Matches And Cooking Without Pots |
||
| < Previous |
Table of content |
Next > |
|
________________________________________________
_ CHAPTER X. FIRE WITHOUT MATCHES AND COOKING WITHOUT POTS It is often of interest to boys to make a fire in the primitive way: by friction; perhaps to produce the “new fire” for some ceremonial occasion, or it may be to win honors as a scout. If a boy is fond of wilderness camping, it is possible that such knowledge may prove of vital importance to him some day, for even the experienced woodsman may be caught out without matches, or may get his matches wet. This is the way the Indians made fire before they obtained matches or flint and steel from the white man, and the way I have many times done it myself as a boy. For tools you need a block, a drill, a bow, a socket, and some tinder, dry punk, or cat-tail down, all of which you can make or find in the woods. For the first, take a smooth piece of pine board, cedar, basswood, cottonwood, or any other wood, but these are soft and easy to work. It should be a foot long by two inches wide and about half an inch in thickness. Make a round hole or pit in the center half through the board. From this hole cut a notch or groove to the edge of the board. [Illustration: Fig. 6.] For the drill, take a hard wood stick about a foot long, whittled down at both ends to fit the hole in block. A piece of wood two by six inches with a hole halfway through its thickness to fit the upper end of the drill forms the socket. If you have no bow with you, make one of any limber stick two feet long, with a loose buckskin or other thong. [Illustration: Fig. 7.] Now put a little tinder—shredded birch-bark or dry pine-needles—along the groove in your block and especially at its upper end. Adjust your fire-maker, wind the bowstring once about the drill, place a foot on each end of the block while your left hand supports and presses down on the socket, and your right saws with the bowstring, causing the drill to revolve rapidly in the hole. This friction in time produces smoke and then sparks, which, when you blow upon them, ignite the tinder. It is then only a matter of sufficient dry bark and kindling to make a good fire. You cannot fail after a little practice, if you follow directions carefully. Mr. Seton’s record time for making fire in this way is thirty-one seconds, but it will be more likely to take you from one to three minutes, even after you have experimented a little. The Indian or expert woodsman is never at a loss for dry fire material in the wettest woods. He knows how to look for the inside bark of the birch and the inside of dead stumps and logs; and a good fire, once kindled, will burn on even under discouraging circumstances. Indian methods of cookery are of interest in camp, more particularly if the common utensils have been dispensed with as too cumbersome to carry. Neither pots, pans, nor dishes are essential to a good meal in the woods. Berries, some roots, smoked or sun-dried meats may be eaten raw, also eggs, though the latter are preferred cooked by the Indian. He is especially fond of turtle eggs, which are buried in the sand along the lake shores and may be found by searching for them with a pole in the spring. The simplest method of cooking thin pieces of meat is by broiling over a bed of live coals, upon a long-handled pronged stick or fork of green wood. The meat is turned as often as necessary and is perfectly done in a few minutes. Roasting is done by spitting your haunch of venison or other large piece of meat upon a stick two to four feet long and sharpened at both ends. This may be thrust into the ground at the right distance from the blaze and turned occasionally, or suspended over the fire from a cross-bar of green wood by a hooked stick, or “planked” against a flat rock inclined toward a hot fire. The only method of boiling known to the Indian before the white man came with iron and copper kettles was crude but very ingenious, and is known as “stone-boiling.” We dug a hole in which we placed a dozen or more round stones of medium size, and over these we built a good fire. About the hole in a square we drove four forked sticks of green wood, and from these suspended a square piece of tripe or rawhide, cutting a small hole in each corner to admit the prong of the support. This bag-kettle was then half filled with water. The heat of the fire soon contracted it, and from time to time a red-hot stone was lifted from the fire and dropped into the water by means of two sticks. When the water boiled, we put in a small piece of meat, and by adding now and then another piece and a hot stone, and taking out the meat as fast as cooked, a savory boil was produced. We liked starchy roots or spicy leaves boiled with our meat, and of these we had a variety to choose from. We had also wild rice and hulled corn, but no bread. When you wish to hunt or to leave camp for any length of time while your meal is cooking, none of these methods will do, and you had better resort to casing the food in wet clay and burying fairly deep in ashes or sand under a good fire. If you have birds it is only necessary to wet the feathers thoroughly before burying them, and they will come out juicy and delicious under a black coat that peels off like the skin of an onion. Fish cooks perfectly in this manner, as do potatoes, green corn, shell fish—in fact, almost anything. It should be done in two or three hours, but you may leave it all day if necessary without harm. Every camper or Boy Scout should familiarize himself with all the edible roots, herbs, fruits, and fungi in his locality. Lives have been saved by this knowledge, especially in the north woods. Lichens and the inner bark of certain trees are “famine foods,” eaten by Indian and white man when hunger presses and no other food is to be found. The Indian method of preserving fresh meat in summer by “jerking,” or cutting in thin strips and drying on poles in the sun (no salt being needed), is useful only on the high central plains where the air is dry. All kinds of berries and wild fruits are easily sun-dried for future use. The “cache,” an Indian custom extensively copied by white hunters and trappers, is the concealment of reserve stores of food, usually in a hole in the ground, protected by an inner wrapping of bark or rawhide. The mouth of the “cache” is well hidden by building a fire over it, or by covering with rocks, brush, dry leaves, or sand, according to the locality. _ |
||