In those days the shore lunch went into the boat in two parts. There was the sturdy wooden box, painted forest green, with the hinged top, the hook-and-eye latch, and the rope handles on both ends. This went in the stern, next to where the guide sat, and it held the eating utensils, the cans of pork-and-beans, the bricks of lard, the breading and seasonings for the fish—everything except the cookware. That went into a burlap sack, which was tucked up under the bow.
The only way to fry
by Tom Davis - Monday, Mar 19th, 2018