Primitive camp cookery requires the romance of the camp fire, but the canoeist who has seen his dinner overturned by the burning away of a forestick or back-log, his kettles burned, blackened, and melted, parts company with sentiment, and seeks a stove. The lamp affords an alcohol flame that lasts about ten minutes. It is very serviceable at times, but can not be relied upon for all the cooking on a cruise. Oil stoves are objectionable because of the unpleasant odor of the fuel. The best oil is nearly odorless, but it can not be obtained outside of the large cities.
Wood is the most reliable and available of fuels.
A small sheet-iron stove answers the purpose admirably. The stove has no bottom, as the fire should be built upon the ground. The pipe should be easily un-jointed, and may be stowed with a nest of camp kettles and frying pan inside the stove. The whole should be stowed in a canvas bag. This stove may be used in the tent by lengthening the stove-pipe.