Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-08-17
THE MODERN CANOE.
Waists and Sails, Cooking Utensils
and Food Carried in IA Very small
Space.

WAISTS and sails, Cooking Utensils
ana Food Carried in IA Very small
Spnce.
"Tnc primeval canoe has passed througha
| process OF evolution" said manufacturer of
| light water craft. The crude dugout was
gradually improved upon until it resulted in
the indians birch bark canoe This was a
fast and serviceable craft, but it was very
far from being comfortable. The paddler
sat on wooden rod instead of scat and
the canoe was very cranky. BY gradual
development the Indian canoe has been made
into the canoe Of to- ay. Cruising canoes
are the most popular. The American
Canoe Association has decided that a canoe
to be entered for races must be boat sharp
at both ends and not more than thirty.six
inches wide on deck. She may be propelled
by sails or paddles, or both, but she must
be capable OF being effectually propelled by
doubc-bladed paddle. The best canoes
have air chambers at the ends which will
fioat the crew and Cargo even If the canoe is
stove in. Canoes usually have the keel,
bottom, and stem and stern of oak, while the
sides and top are of cedar. The ribs are of
red elm and the coamings OF oak. They are
copper fastened throughout and finished with
oil. Bulkheads are built forward of the
cockpit for dry St orage. The craft is steered
by the feet OF the paddler by means of a
SIMPLE steering gear. canoe to be CON-
plete needs various equipment The fittings
OF the canoe Itself are rudder, steering
gear, a cushion, blackboard, paddles, masts,
spars, sails, ropes, blocks and cleats. One
of the most popular models has the follow
ing dimensions: Length, IA feet; beam, 90
incees; depth amidship at gunwaes, 8
inches at ends, ID inches; rise of deck,
inches cockpit, IL by 60 inches"
where are canoes built"
MANY boat builders will turn out canoe
when ordered, but the best are made by
special canoe builders. The demand for
them has increased so much within the past
lve years that there are several large canoe
yards scattered around the lake regions |
Ccntreboard canoes are quite popular. They |
average 10 feet in lcGgth, and are made |
very still. They are completely equipped |
with masls and sails that can be unshipped |
and slowed away when the voyger paddles. |
There Is no end TO the things canoeist |
needs when making cruise, and enthusiasts
are constantly at work perfecting little labor
and space saving devices. There is place
In wcll-run canoe for everything that is
netdful fors comfort, and every thorough
canocist keeps everything In its place.
One OF The most recent Of the many con-
trlvances s a sort of housekeeper's box,
which is made 10 til in special locker in the
canoe II consists Uf u light tin box s by 10
by 10 inches, divided into compartments,
One section has three movable trays, for
bacon and crackers. Next are two boxes for
and rice, respectively. Thsn there
there is n large box for flour. Next is q
in which can be packed three
pals, frying pan, a sauce dish, Il boiler and
some small tin pie plates. All these utensils
are made SO that they fit in each other. The
Tour corners of the main box are for pepper
and salt. In the middle of the whole thing
s place for ice, with compartment for
butter next to it. All this takes up consid-
'rably less than cubic foot. Then there
are perfectly made stoves, all complete,
which can be packed in space of about ten
inches square, A modern canoe carries
very necessary for cruise in remarkably
mall space, 1t is not to be wondered at that
'anocing is popular.