Arthur Carhart must be a popular fellow camper, for he has made a study of the whys and hows and wherebys of camp cookery, and shares his findings with a potential market for his book. ""We are going to work on man-stuffing..But not beans for breakfast, sowbelly for lunch, sowbelly and beans for dinner."" He acknowledges the occasional necessity for rawhide rations, but contends that modern transportation (pregasoline rationing) has changed the picture, and modern discoveries of dehydration etc. will ultimately change the picture for all time. His opening chapters deal with basic considerations, -- the kind of trip, number of moves, central camp or changing bases. He discusses the planning in advance, how to estimate quantities, variety, packaging, what to buy in the way of outfit, how to make lists of purchases of food and supplies. He includes some good basic lists, estimated on specified number of campers. The balance of the book deals with food, -- care of, preservation, preparation etc.; wild meat, game, fish, soups, stews, vegetables, fruits, breads, macaroni, cheese, eggs, beverages etc. The majority of the recipes are his own, but one brief section brings together some favorite dishes of well-known campers. Methods might shock the cook with a fully equipped kitchen as background,, but the very simplification of processes is an important factor. Not a book likely to reach an immediate audience, but a book for permanent stock.