Scouting, Volume 10, Number 5, May 1922 Page: 4
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4
(Continued from page 2)
camp site should be selected and prepared.
Only in extreme cases should the actual
preparation of the site take up the time of
the campers. There may be a certain
amount of fun and scoutcraft in this, but
wherever possible i't should be done in ad-
vance of the actual going to camp.
When selecting the site is up to the troop,
it is a troop committee responsibility. That
does not debar the scoutmaster and some
of his boys from making recommendations.
Here again the Handbook is a very present
help in time of need. It tells you that the
ideal camp site has plenty of woodland for
shade, nature study and fuel (the latter
being always dead wood). Level space
for assemblies and games, supply of pure
drinking water and for swimming and
boating, good drainage, no unpleasant
neighbors, far enough from home to in-
spire a feeling of adventure. Transporta-
tion costs enter into the question of dis-
tance. The thing is to get as near to the
ideal as possible, and make the best of
what you can get. Obviously, property
rights must be scrupulously observed, both
before and after setting up camp on the
selected site.
Now We're Here, What'll We Do?
DIG in first of all. In other words,
put up the tents. If your camp site
is a permanent one, you will probably have
cabins in addition to tents sooner or later.
Tent floors, while not necessary, are pref-
erable for comfort, sanitation and order-
liness. You will find helpful sketches
somewhere in this issue. The equipment
list above gives you sizes. The Supply
Department gives you prices. As a mat-
ter of cold fact, your troop committee
should give or provide the tents.
All Right, What's Next?
START your housekeeping right. Con-
sult the sketch for arrangement of in-
terior of the tent. Have it understood that
there will be daily inspection of tents with
awe-inspiring penalties for anything J/j$th
of an inch out of plumb, and hair-trigger
inspections when troop committeemen and
others visit the camp. Orderliness in the
tent is fundamental to camp discipline, and
the success of the camp is in proportion to
the discipline maintained from start to fin-
ish. Here is the standard camp inspec-
tion :—
1. The grounds about tents raked thoroughly;
grass kept short.
2. Each Division (2 tents of 4 boys each) re-
sponsible for a pail, kept by the first tent
under the southwest corner of the platform,
bottom side up.
3. Each Division responsible for one broom and
rake, kept by the second tent under the
southwest corner of the platform, handles to
point North.
4. Tents and tent flaps properly rolled up during
good weather, ropes kept tight and whipped
at all times.
5. Cots kept in perfect alignment, mosquito net-
ting uniform in each tent, on all cots, or
folded and placed at the feet.
6. Hats placed on pillow, shoes under foot of
bed, with shoes strings tucked in.
7. Suit cases neatly packed and placed under
head of bed.
8. Clothing, etc., hung on lines in back of tent
for . airing ana drying.
9. Beds to be made with blankets folded under
end and sides.
10. Totem poles to be attached to west-end up-
right of guy supports.
11. When the Inspection Officer calls: "Ready
for Inspection," the tent occupants line up
in front of tent. The tent leader salutes
and reports: "All accounted for, sir," or
explain the absence of those missing.
12. Officer questions each boy concerning teeth
and health, and inspects condition of tent,
utensils and grounds.
SCOUTING, MAY, 1922
The Art of the Blanket Roll
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Well, Now That That's Over,
When Do We Eat?
QUITE right! Kitchen and mess ar-
rangements come next. And you will
find a sketch about that, too. Most any-
thing else you need to know is in the
Handbook, but it may be well, now we're
on the subject, to say that meals should be
absolutely on time, which means that
scouts are in their places, mouths open, on
the dot—and your worst problem isn't get-
ting this accomplished. Good food, plenty,
properly cooked, lots of pure milk and pure
water, no coffee, but some cocoa, treats
now and then as rewards, an extra touch
on Sundays. For menus, consult the
Handbook. Don't guess about this and
don't take everybody's suggestion. Camp
menus are an exact science and have been
worked out per boy per day per camp.
Why try something else?
Just in an outburst of generosity, here
is one menu lifted right out of the Hand-
book :
Menus for One Day
Breakfast.
1. Cereal: Cooked or dry according to
weather, i.e., cold morning requires hot cereal.
2. Eggs, or fish, such as mackerel; or chipped
beef and cream gravy.
3. Fruit: Stewed prunes, or combination of
prunes, apricots and apples preferred. Fresh hot
toast or hot cakes; butter, syrup, apple butter.
4. Drinks: Milk or cocoa.
Dinner.
1. Soup.
2. Meat: Beef or mutton, or chicken or fish;
or baked beans.
3. Potatoes or rice or macaroni and at least
one (preferably two) of corn and string beans,
peas, tomatoes, bread, butter, milk, pickles.
4. One of the following: Rice pudding, bread
pudding with custard, tapioca pudding, cottage
pudding sauce, fresh berries, with cream or
watermelon.
Supper.
1. Cereal.
2. Fried mush with syrup or cold me^t or
chipped beef in cream gravy, or creamed salmon
or hash (fish or meat).
3. Jam or canned fruits or both, peanut but-
ter, apple butter, bread and butter, milk.
That Tasted Fine! Who's Going
to Wash the Dishes?
JUST for that come-back, we'll now sic
the police on you.
The Camp Police (C. P.) carefully clean
up the camp grounds every morning im-
mediately after breakfast. It is important
that scouts be thoroughly trained in this
requirement, absolutely every particle of
foreign matter, fruit skins, bits of food,
candy wrappers, match sticks, litter, tin
cans, to be picked up and burned, tins until
every particle of food is consumed then
washed flat and buried at least 6 inches
under. Each boy has a section of the
grounds to cover. He should be taught to
feel his responsibility for a perfect job.
Every scout takes his turn at policing. Oc-
cupants of each tent are responsible for all
waste or litter found within 10 feet of
their tents or cabins. Care of latrines and
disposal of garbage should be handled by
a separate, Sanitary Squad—S. S.
In small camps each boy washes and
dries his own dishes. Pails of hot suds
and clean towels supplied by camp. After
the breakfast dishes, pots and pans are
washed and dried, the K. P. dig a hole
(at least 25 feet away from mess hall and
sleeping quarters) 12 inches deep and big
enough to hold all dish water and slops
without coming within 6 inches of the top,
and all waste water is emptied into this
hole after each meal; after the supper
waste is in, fresh earth is filled in, allow-
ing time for absorption.
Mess tables are scrubbed after each meal
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Boy Scouts of America. Scouting, Volume 10, Number 5, May 1922, periodical, May 1922; New York, New York. (https://texashistory.unt.edu/ark:/67531/metapth310754/m1/4/: accessed May 21, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boy Scouts of America National Scouting Museum.