erly winds, and a Red and White Light Westerly winds.

Following are the weather signals,

which explain themselves:

Beaufort's scale is used to measure

the velocity of the wind. It is given below:

XX.

SEA COOKERY FOR YACHTSMEN.

Τ

HOSE who go a-sailing for pleas ure in small craft, frequently suffer hardships, or at least inconvenience, in the way of meals, because of their lack of knowledge of the provisions to take with them, and of simple methods of preparing wholesome and appetizing dishes.

Sea cooking differs materially from shore cooking, inasmuch as the stove in a house is erected on a floor that is both stationary and stable. The yachtsman

who has a cosy galley with a fixed stove that burn coal or coke or charcoal, and that draws well, has reason to bless his fortunate stars.

There have now come into vogue several varieties of the blue-flame wickless cooking stove. In the accompanying illustration, Fig. 1, I have depicted a stove which I have found to suit. It is wickless and burns the ordinary kerosene oil. To suit sea conditions the stove is slung on gimbals like a ship's compass, so as to yield to every motion of the vessel. The railing round the top prevents pots and pans from sliding to leeward. Fig. 2 shows the finest fry-pan ever invented for an oil stove, on which broiling is impracticable. It acts as a broiler or fryer at will. The raised bars prevent the steak or cutlet from being soddened with fat, the result being equal or nearly equal to a gridiron. If frying is required put the necessary quantity of oil, butter or fat in the pan. Let it come to a boil, and then immerse in it the article, fish, flesh, fowl, reptile, or vegetable that you wish to cook.

With a stove having only one lid or burner the sea-cook might often have some difficulty in keeping three utensils on the boil at once. Luckily ingenuity has surmounted the obstacle, and Fig. 3 shows three stew-pans of small size that will fit over the burner of the stove shown in Fig. 1. They are in the market, but it took me a long time to find out where they are for sale. In one

you may cook curry, in the second rice, while clam broth may simmer in the third. In good sooth a very cerberus of stew-pans!

Some sort of a contrivance for storing ice so as to keep it solid as long as possible is indispensable. Such a device is shown in Fig. 4.

For sea picnics buy as many of the thin wooden plates (costing only a trifle) as you may require. These after being used may be thrown overboard. Take no crockery ware or china to sea in a small boat. Cups, saucers, plates and dishes can be obtained made of enameled steel. These are unbreakable and cleanly. Stew-pans, kettles, pitchers, coffee-pots and frypans are also made of enameled steel, and they cannot be surpassed. Cooks' furnishings depend on the size of the boat and the hands she carries. I suggest the following, but leave the sizes to the discretion of the purchaser who knows about how many mouths he has to feed: One kettle for boiling water for tea or coffee, one deep fry-pan, one iron pot with tight-fitting cover for boiling meat, fish or cooking chowder, one teapot, one coffee-pot,

a soup ladle, a long iron two-pronged fork (known aboard ship as the cook's tormentors), two stew-pans for cooking vegetables, one broiler (if the implement can be used), one cook's knife, one vegetable knife, one swab for washing pots, pans and plates, and dish towels for drying them, soap, cups, plates, dishes, knives, forks, spoons, glasses, quant. suff. Do not forget a galvanized iron bucket for the cook, a can opener and a corkscrew. Also matches in an airtight can or glass. Fuel in either fluid or solid shape should not be omitted.

Hard

When we come to the question of the food supplies to be taken aboard, much will depend upon the individual. tack, soft tack, flour, beans, corned beef, salt pork, bacon, hams, canned meats, sardines, canned fruits and vegetables, cornmeal, lard, butter, cheese, condensed milk, sweetened and unsweetened, coffee, tea, cocoa, chocolate, pepper, salt, mustard, vinegar, poultry seasoning, sugar and rice are some of the staple comestibles that suggest themselves, but these may be added to or subtracted from according to circumstances.

A ham is one of the most easily procured comestibles. Pick out a small one, not too fat. If you want it tough as leather, boil it furiously for a couple of hours, then haul it out of the pot and eat it. If you want a delicate, tender and juicy ham soak it in a bucket of fresh water for twelve hours. Then scrape it well and pop it into a big pot full of cold fresh water. Let it come slowly to