canvas bucket filled with fresh water and covered with cheesecloth to keep out dust and flies, if hung up in the sun, will afford a supply of agreeably cold water. This is an old "wrinkle," much used in tropical climates. A porous earthenware jar will also accomplish the same result, the effect being produced by evaporation.
The cuisine of a small racing yacht is necessarily limited. The solution of the cooking-stove problem has not as yet been accomplished. Gasoline stoves are clean, convenient and efficient, but they are dangerous. Oil stoves with wicks, on account of their odor, smoke and dirt, are objectionable; cook and cabin are covered with lampblack. Coal stoves generate too much heat below for true comfort in our summers. The sea stove of the future will probably be an adaptation of the wickless oil stove, which is as cleanly as an alcohol stove and equally free from dirt and odor, and burns ordinary kerosene oil.
The good quality of the canned meats, vegetables and fruits, as put up nowadays, renders a yachtsman pretty nearly independent of a galley. With a capacious ice-box, he can store supplies of cooked meats and fowls, which, with the aid of his stock of canned goods, will keep him going. A stove on which he can boil a kettle for coffee or tea and fry a dish of fish or ham and eggs is all that is absolutely necessary. He wants all the available space for his racing
