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Show top of the wagon - to chill the meat at night. The next morning the chilled meat (still in the sack) was placed underneath the bedding where it remained quite cold in that insulation. When John K's camp was in the mountains during the summer there were handy trees from which to hang the sack at night. Lamb or mutton was best when it was fried in the fat from the previous meal. The accumulation of the brown settlings in the bottom of the large, iron fry pan added extra flavor to the meat. When the grounds built up too much for further use it was time to make gravy with them. Then, with a clean frying pan and a fresh supply of meat, the process began all over again. The first few meals of fried meat never tasted as good as those cooked later in the browned settlings. For a change in the menu, herders made a stew with navy beans and certain cuts of meat that did not fry well. They kept their eggs in crates resembling half-orange crates. Those were the methods and patterns used by John K in a sheep camp, and it is reasonable to suppose that both he and his camp were typical of others at the time, with a few variations, no douht. SOURDOUGH BREAD Another basic camp food was sourdough biscuits, and all of those who worked with, sheep learned to mix and hake them. A small crockery jar with a lid contained the leavening start that had been made in the beginning with equal parts of 63 |