Too hot to camp? Now is a good time to get ready for some fall camping fun. Here's an idea for a different way to cook the next time you go camping. The kids can help you make these easy alternatives to the old Coleman stove.

Buddy Burners are the heat source we are going to make to fuel our stove. This heat source has been used by scouts and WWII GI's alike. They're not only fun to cook with but you are recycling in the process!

You will need the following items for one Buddy Burner: (But make several to keep on hand.)
* small tin can (cat food or tuna size) washed , with label and lid removed
* strips of cardboard
* candle pieces or paraffin

Cut a strip of corrugated cardboard a little narrower than the height of the can. Roll the strip in a spiral, place in can. The kids can do this. The spiral should fill the can so the coils are 1/8 to 1/4" apart. The cardboard will be the wick of your completed burner.

Melt old candles or paraffin in a double boiler on the stove. A small pot can be placed inside of a larger pan with water in it, in place of a double boiler, to melt the wax on the stove also.

Pour the melted wax over the cardboard spiral in the can, filling in all the holes with wax until nearly full. (Don't completely cover the top of the spiral.) A small piece of cardboard can be placed in the middle to serve as a wick if desired. Set aside to cool. Please note an Adult should perform this step!

Now that you have the fuel for your stove, we need to make our Vagabond Stove. You will need the following items, please remember that #10 cans (institutional size) can be found in cafeterias or anywhere else that serves corn, grean beans, or even fruit to a large number of people, ask around.

Materials:
* #10 can (5 lb coffee can)
* Heavy duty can punch, a.k.a. "church key", a.k.a. "pointed bottle opener"
* Hammer

Cut one end completely off the #10 can, leaving the other end undisturbed.

The closed end becomes the cooking surface, so it should have no holes or cuts in it. In the wall of the can next to the top rim, use the can punch to punch 3-4 triangular holes in the can close together. These become the chimney vents.

At the other end of the can on the side opposite the top holes, use the can punch again to put 3-4 more triangular holes, close together. These holes provide air for the fire. Use the hammer to pound the sharp edges of the cut holes around the rim to prevent cuts when the stove is lifted.

Now you need to season your stove with one of the buddy burners you made. Place the buddy burner on a safe flat surface, remember this is done "outside" as the burner will get very hot! Light the edge of the cardboard and the whole surface will light on fire. Place the Vagabond Stove over the Buddy Burner. Bring the stove to cooking temperature and heat for at least three minutes. Using heavy oven mitts, lift the can off the heat and extinguish the burner. This can be done with a piece of foil, folded over several times, which is larger than the burner. The stove will be very hot!

Holding the can securely with the oven mitts, wipe the stove surface (flat end of can) with paper towels, until any chemical finish on the can is removed.

And there you have it. A fun alternative way to cook out when you're "Backwoods Bound", whether that's far from home, or in your own back yard. Check out the next issue of our newsletter for some fun recipes to try out on your "new" stove.

"Chiggers - A Backwoods Nightmare!"

I can't help but feel a certain amount of awe, fear, and pity whenever I hear someone announce, "I got chiggers!" Chigger bites are about as irritating as poison ivy, except chiggers target those sensitive, private areas, whereas poison ivy usually effects exposed areas. It's particularly annoying that they choose to feast under the elastic of undergarments. Socks are easy to leave off in summer, but going commando's a different story. And so, the maddening itch of the bites combined with the moisture that accumulates under elastic bands on clothing makes for rather distracted work days!

Believe it or not, chiggers are actually larvae of the harvest mite, Trombicula Alfreddugesi, and are related to ticks and spiders. The adults have eight legs, are bright red, and may be seen crawling over the soil surface when spading the garden on warm spring days. They appear as small velvety red spiders and smear red when crushed. They feed on insect eggs, small insects and other organisms found on or near decaying wood. Although the adults are not a threat to us, they lay as many as 400 eggs in a single group in moist, well-drained areas. Upon hatching, the flesh-hungry larvae crawl onto nearby vegetation to await passing prey. Although some believe a single chigger will bite multiple times, the numerous bites are actually caused by the vast number of chiggers from one hatching that were lying in wait on the same leaf.

Chiggers are active from spring to late fall and are most abundant in shaded niches near the tips of grass leaves, weeds, sticks and other objects close to the ground. They can detect movement and sense the approach of prey. Upon contact, they quickly crawl aboard and begin searching for a preferred feeding site. They prefer the safety of confining spaces such as under socks, belts, and elastic bands of underwear, but have been known to feed behind the knees and in the armpits. Since they may search several hours for a feeding site, you may want to consider showering immediately after possible exposure to eliminate or reduce the presence of these little parasites before they can feed. Wash all clothing as soon as possible to kill any chiggers that have not begun to feed.

Another common belief is that the chigger burrows into our flesh. The chigger feeds on the surface by piercing our skin, usually around a hair follicle or pore, and injecting digestive fluid that liquifies our skin cells. Our body reacts to this intrusion by swelling around the bite. You'll notice a characteristic red welt with a white, hard central area. Sometimes you can see the tiny red chigger in the center, but usually it is camouflaged by the swelling of the surrounding cells. Although swelling starts immediately, there is little itching at first. This delayed effect allows the chigger time to feed undisturbed and also gives other intruding larvae time to begin their feeding. The larvae gorge themselves on our liquified flesh. This may take hours to several days. When feeding is complete, they drop off, burrow into the ground, and develop to the nymph stage. Like adult mites, nymphs do not feed on animal flesh, but on other insects and organic material.

The itch of a chigger bite seems to develop only after the chigger drops off. Perhaps these little parasites add a chemical to prevent the itch until they are done feeding and have escaped to safety. Since many people don't notice the bites until the itch begins and the chigger has dropped off, it is thought unnecessary to attempt to kill a chigger. However, if you do find the bites early and want to try to interupt the feeding, here are some methods you may use to try to kill the larvae. The most popular methods involve asphyxiation or smothering the chigger. A dot of clear nail polish applied to the center of the welt is one of the most popular means, however this may be irritating to already inflamed skin. Mineral oil or vaseline applied to the welt can also block the airway without causing irritation. Some use a drop of antiseptic to kill the chigger.

Once the itch hits you'll probably need some relief depending on the number of bites you have. Warm, soaking baths followed by applications of over-the-counter itch cream can provide some relief. In severe cases, Benadryl or its generic, Diphenhydramine, may be taken orally to help relieve the maddening itch and promote rest. This is also available over-the-counter and should be taken according to package directions.

A severe case of chigger bites may last 2-3 weeks. So, as usual, prevention is the best medicine. Consider using an appropriate insect repellent, especially around your feet and ankles. Walk in the middle of paths, if available, to prevent brushing up against foliage. Consider wearing light clothes as chiggers are attracted to dark colors. Choose a sitting spot carefully. A dry, sunny spot will be less likely to have chiggers than a shaded area. Swim, spray off, or shower as soon as possible after potential exposure to wash off any roaming larvae. Bag up potentially infested clothes and wash as soon as possible. Inspect your skin carefully, checking for welts (while you check for ticks), since itching does not occur immediately. The sooner you find the bites, the quicker you can intervene and thus minimize the effects of the attack.

Chiggers may be pesty, but by planning ahead and intervening early we can minimize the amount of aggravation they inflict on us. They are just one more thing to deal with as we continue to enjoy the outdoors. Until next time... Maggie B.

Is California The Only Place To Go For The Record?

Nearly everyone has a dream--but among the 13-million-plus anglers in the United States, a good percentage of them share the same one: to hang THE World Record largemouth (replica cast, of course) on their den wall. Last month I started this article with an idea of finishing it like I was the one going after THE big one. THE big one will be caught and certified sometime probably very soon. The lucky angler (for the person will have to possess an extraordinary amount of sheer, unadulterated luck and probably some skill, too) will be acclaimed worldwide as the world's top angler. It's fishing's biggest prize, worth millions of dollars if you play your cards right.

I remember one person's story about catching THE big one that he 'et'...Junior Samples' unassuming humor propelled him to regular appearances on the television show HEE HAW. Similarly, although stardom is a possibility, the person who really does haul in that prize will be an instant millionaire...just how big a millionaire depends upon his marketing skills, but estimates range from $1mil to $10mil. Geez. Only a few sports celebrities, rock stars and movie stars could equal that for one event.

Conditions have to be right in any body of water—there has to be ample resources for the fish to live long, grow big, and hide. The bass is an object-oriented fish and newer impoundments with plenty of good cover and forage provide the bass with those conditions for growth. Past their prime, older lakes still produce, but the prime conditions are gone.

Like you, I had heard of the giants produced in California lakes, particularly from Lake Castaic. Rumors that lake being dead are debunked by Bob Crupi, who says the lake is not dead and is capable of producing THE big one. He should know, he has a 22 pound one ounce fish from Castaic. Stocking the lakes with trout provides the caloric intake a bass needs in these lakes. Actually I would think it is caloric glut—Dennis Lee, a California Fish and Game biologist, says that “bass gorge on them.” He asserts that trout plantings are the reason the huge bass are produced.

But is California the only place to go for THE big one? What about storied Lake Fork, or Cooper in Texas? For that matter, how about other lakes in the southern U.S? A total of 14 states have introduced the fast-growing Florida bass (Micropterus salmoides floridanus) into their impoundments, and some are actually pursuing THE record with programs statewide.

Texas began stocking Florida bass into Texas lakes in 1972. The state record, which had been set 37 years before, was broken six times since. The Texas Freshwater Fisheries Center is apparently doing something right, but even with their Operation World Record effort, there are problems with mother nature to overcome. Allen Forshage, director of the Texas Freshwater Fisheries Center, says, “We are trying to develop a fish that is unique to Texas. We are using Florida bass as the starting block, but we hope to ultimately change the genetic makeup of the fish enough to give it a new name…our goal is to produce a largemouth bass that will exceed the current world record weight.” Things take time, of course, and time is running out. THE record is in sight in California. It’s probably already produced that 24.1 ounce monster I talked about in the last issue.

Is it possible that there’s a George Montgomery out there, casting from a homemade boat in some obscure lake in the deep south, to reel in THE next big one?

Sure. Me? I think I’ll head South in February. After all, I buy lottery tickets, too. I figure my chances are about the same.

Jim Pankey, USN (Ret.)

Whatever recipe you have for frying bass, i.e., batter, dip, or breading, your palate will be delighted if you prepare the bass and follow the steps below. I do not claim originality and don't know the source for this method but I do know that I use it and recommend it.

Make sure your skinless fillet has no bones. An electric knife makes such easy work of filleting you can cut away the entire ribcage from the fillet with one stroke, leaving a boneless steak.

Clean your fillets using saltwater then rinse with fresh water.

Cut your fillets into convenient sizes. I like them 'cubed' into one-inch chunks.

**The next step cannot be ignored or omitted!**

MARINATE for flavor. Most people know of 'beer batter,' etc., but most people don't take the time to marinate their fillets. I use 7-up and orange soda mixture. Yes, SODA POP! You can use other flavors like grape, too. Pour the soda of choice into a container, add fish fillets and swirl, cover, and refrigerate for 40 minutes. The marination process allows the carbonation to permeate the flesh, removing the waxy buildup of lactic acid and imparting a tartness and flavor to the fish you'll certainly savor. It also removes the 'fish taste.'

(Note: I don't marinate using beer, but maybe others would prefer it.)

Prepare your cooking oil. If you want tender fish from the get-go, use PEANUT OIL...however, the popular brands like Mazola are also good. Heat to 350 degrees (not smoking).

Remove the fish from the marinade, pat dry on towel, and dip into fresh BUTTERMILK, then roll or shake on your cornmeal/flour/salt mixture (or dip into your batter) and pop one at a time into the oil. Sample the first few fillets or chunks because they will be unusually hard--the next batch will be soft. This is due to the 'seasoning' of the oil. It is not so noticeable using peanut oil.

Allow to brown, test for taste and doneness, serve. Some people like fish like I do: cubed first, although it requires a bit more preparation. Adults and kids who normally 'hate' fish will gobble these tasty morsels in a heartbeat! They'll leave the french fries and hushpuppies for last, I guarantee!

Jim Pankey, USN (Ret)

---For a variety of wild game and other recipes visit our recipe section at http://www.backwoodsbound.com/recipe.html

A year has gone by since I wrote my first Kenny's Corner. A new hunting season is upon us and we have all grown a year older. As I think back on the previous year's adventures in the outdoors, it brings a smile to my face. I picture the good times I have had with friends and family; I think about the lessons nature has taught me, and just how unpredictable some of the game we hunt can be.

For example, how is it possible for a duck to circle your blind at just beyond forty yards so you can not take a shot? Why is it that no matter how careful my planning is when I set up my tree stand, deer always come from the opposite direction that I think they should be coming from? Then again, I guess if ducks and deer always did what you expected it would not be as much fun hunting them.

I look forward to this new year of hunting and all the memories that will be created right before my very eyes. With a little luck, I hope to have some interesting adventures to share with you.

I hope that all of you have a safe and successful year of hunting and fishing and that some wonderful memories are made for you.

I'm Kenny and I hope I have all of you in my corner.

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