We Had A Beautiful Camping-Place, Its Only Drawback Being The Distance From The Water Supply, For We Were Now 200 Feet Above The River, And Some Distance Back From It.

The ground was dry and moss covered, and the scattered spruce supplied the carpets for the tents which were soon ready for the night.

There were bannocks to be made again, and I helped to cook them. It was no small surprise to find how much art there is in doing it. At first I thought I could teach the men a lot of things about cooking bannocks, but it was not long before I began to suspect that I had something to learn. They were made simply with the flour, salt, baking-powder and water, but without any shortening. This made them tough, but they carried better so. As George said: "You can throw them round, or sit on them, or jump on them, and they are just as good after you have done it as before."

In cooking them a piece of the dough is taken and worked into a round lump, which is pressed flat into a frying-pan. It is then placed before the fire till the upper side of the bannock is slightly browned, when it is turned and replaced till the other side is browned. As soon as the bannock is stiff enough to stand on its edge it is taken out of the pan to make room for more, and placed before a rock near the fire, or on a pair of forked sticks until it has had time, as nearly as can be calculated, to cook halfway through.

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