by

Some Stuff Stolen...

Half Scalp from the articles of Dave Schmid

How many of you have gone on a trek or to an event and gazed woefully into your haversack? Come on...fess up...I’d bet most of you have done!

The diet of the modern living historian is probably more mundane and boring than his colonial ancestor. Let’s face it...there is much more to eating in the field than bleached white flour hardtack, soysauce jerk, and store bought dried fruits!!!! {Also anyone who has done a 4 to 5 day trek will attest to the unique....."problems"...that eating parched corn for long periods of time present!} While these staples may be interwoven into your trekking diet there are a few more items that should be looked into.

In this little mental meandering I have culled/shamelessly borrowed from past articles and have come up with a bill of fare that is just a bit better than the normal trail foods of even my own past treks.

In a series excellent articles written by On The Trail Magazine author and world renowned "gastric expert" David Schmid I have found some simple solutions to boring trail meals.

Here’s one he introduced to me personally that takes the place of jerk any day of the week!

"When you are bringing beef along with you to roast over the fire, try soaking the meat overnight in a mixture of cider vinegar and water. Boil the meat with this mixture until done before you leave on your trek, If you are using a small roast, use a meat thermometer to make sure it’s cooked through. Place the meat in a clean rag, and wrap it up and put it in your haversack. The boiling will help preserve the meat from spoilage, and the vinegar adds a zing to the taste. Fry or roast the meat over your fire. You may want to add cloves or pepper to the mix when boiling the meat. I have had the meat last 3 days on a trek."

{and no we are not referring to Mr. Schmid here!}

2 1/2 cups of water

1 1/4 cups of res wine vinegar

1 1/4 cups of red wine

1 tbs mustard seed

1 tbs black peppercorns, crushed

2 bay leaves

Soak meat for 3 days in this wonderful marinade. After 3 days the meat is ready to jerk.

or

Some call it hardtack. I have found an authentic description of this in a journal of a Hessian Officer on a transport ship coming to America in 1776. He describes it as small round cakes of whole wheat, 4 pieces to the pound. I have calculated that these are 6 inches in dia. and 1/4 inch thick. Take whole wheat flour and mix it with heated honey. Add water, a bit at a time, until thick and well mixed. Kneed it like you would if making bread. Pound it out very well. Roll it flat and then use a bowl rim to cut out the disks. Place them on an ungreased cookie sheet. Poke holes in them. Place them in an over at 350 degrees until golden brown. Let them cool and dry for several days. Do not put them in an air tight container. If there is any moisture in the cakes they will mold up on you. Make sure they are dry. they will last for years!

They are good toe at plain or here are a couple of things that you can do to add variety when cooking with ships bread. When you are cooking a stew break up the disks and add them to your pot. Another way is the way that the Prussian Army, under Frederick the Great did on about 1740. They boiled the bread in salted water until it was soft like a bread pudding. Add raisons for fun!

Take corn meal and add boiling water to make a stiff paste - stir first then knead with your hands. Add dried blueberries and walnuts. Cooked beans is another option, when mixing with the water. Roll into several small balls. Place in a kettle of boiling water and cook for 1 hour. the cakes should float when finished. Eat hot or cold with a meat broth or maple syrup.

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