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Organize your self kin for while catastrophe moves. Step-by step directions on tips to supply strength in your domestic, develop and shield your onw nutrients, organize a first-aid equipment, make water drinkable.

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Extra info for American Survival Guide (September/October 2015)

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5 6 AMERICAN SURVIVAL GUIDE SEPTEMBER/OCTOBER 2015 A charcoal lighter basket allows you to get your charcoal started without lighter fluid. Just light some crumpled newspaper or other tinder in the bottom. GETTING STARTED Start with simple recipes, but don’t be afraid to experiment. The trickiest thing is learning to regulate the heat. Different types of wood can burn at different temperatures and rates. For that reason, it’s easiest to start with charcoal as your heat source. With charcoal, you can count the number of same-sized briquettes below and on top of your stove so you’re cooking at a consistent temperature.

Step 6: Gut it. Use your knife (or scissors if you have them) and cut straight up the stomach, starting at the navel. Cut through the ribs and out through the neck. Lay the squirrel on its back and pull out every intestine you find. The heart, lungs, liver, and kidneys are all edible, so save those. >Step 7: Wash it out with safe, purified water. Make sure it is nice and clean and empty of blood. >Step 8: Dispose of the parts you aren’t going to use. Throw them as far away from camp as you can.

When the kettle’s dry, apply a thin coating of vegetable oil to keep it from rusting. There’s no need to worry about germs. All of the little bugs will be killed the next time you heat your kettle. There’s a size to fit every need. The 12inch, six-quart Dutch oven is the most common. But they come in many sizes larger and smaller. It’s often nice to have different sizes on hand to suit all of your cooking needs. Double-Decker Dutch. You can cook with two Dutch ovens stacked one on top of the other, allowing you to use fewer coals.

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American Survival Guide (September/October 2015)

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