condiments and sauces, pepper and salt, etc., but otherwise allow the true disciple of the goddess Gastronomia to reach his goal by means of his own.
By using a little judgment and common sense one may easily avoid the "grub-spoiling" stage, and be able to boil a kettle of water without burning it, and finally master the art of making a cup of drinkable coffee, tea or chocolate, and of cooking a few simple dishes, which will agreeably vary the monotony of canned viands, which are distasteful to many of our jeunesse dorée under any and all circumstances, sardines alone excepted, which seem never to clog on even the most jaded palate.
Hardtack should be stored in airtight canisters, or it will soon become "soggy" and lose its dry crispness and wholesome savor. A glazed earthenware jar in the ice box makes a very capital receptacle for butter.
With regard to beverages tastes will differ. Bottled beer is rather too bulky. California wines are wholesome and moderate in price. Some of the growths are equal to the produce of any foreign vineyard. In making out your list of liquid stores do not omit a bottle of old brandy for medicinal purposes, and take care to reserve it for a real emergency, never opening it, no matter how parched your throat may be or how plaintively your chum may cry out for a "nip." Brandy has often saved life, and on general principles it is unwise to
