In this case it is not easy to lap the edges,
simply bring them together and finish the seam with the addition of the
slender rootlet binding.
Rectangular dishes are made by folding the wet bark according to the
diagrams and fastening the folds near the top of both ends of the
receptacle. These will hold liquids.
[Illustration: The birch-bark dish that will hold fluids. Details of
making.]
=Cooking Utensils=
A forked stick with points sharpened makes a fine toasting-fork or
broiling-stick for bacon or other small pieces of meat. The meat is
stuck on the two prongs and held over the fire.
A split-end stick may be used for the same purpose by wedging the bacon
in between the two sides of the split.
Your rolling-pin can be a peeled, straight, smooth, round stick, and a
similar stick, not necessarily straight but longer, may do duty as a
biscuit baker when a strip of dough is wound spirally around it and held
over the fire.
A hot flat stone can also be used for baking biscuits, and a large
flat-topped rock makes a substitute for table and bread-board combined.
If you have canned goods, save every tin can when empty, melt off the
top, and with nail and hammer puncture a hole on two opposite sides near
the top, and fasten in a rootlet handle.
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