Equipment Outfitters

Dry Foods

The smaller collapsible cupboards that consist of shelf space only are as good for storing canned and dry foods as they are for storing clothes. The same goes for card‑board boxes, and these can be used in the usual way, opening side up.

Wet Foods

If you do not have a fridge or freezer, keep perishables such as milk, meat etc. in a cooler box. If you keep buying ice, you should be able to keep the temperature acceptably low. Pickling or marinating meat was an effective method of preservation before the advent of the freezer: vacuum pack the whole mixture in strong plastic bags (you can buy your own machine that does this) and keep it cool — it will not only last longer but will taste better as well. Vacuum sealable containers are particularly efficient if you exclude as much air as possible. Read the rest of this entry »

Large Resorts

These are not necessarily the first choice for everyone. They’re highly developed, usually on prime land and are close to major tourist attractions, so they quite rightly pride themselves on being able to satisfy the most demanding holidaymaker. Accommodation may range from the simplest of camping sites, situated under shady indigenous trees, to luxurious fully serviced bungalows commanding views of the surrounding countryside. They may have several well laid-out ablution blocks so that no one has to walk too far or stand in a queue to shower or wash dishes. They may also offer a full gym, large pool, TV room, games room, trampolines and waterslides, and have a well- equipped shop and various pieces of recreational equipment for hire (or for free, with the cost built into the price of the site). Some even go so far as to hire minor celebrities who wander around from site to site in the evenings, joking with the guests and telling amusing stories! Read the rest of this entry »

Cuts

Cuts are not uncommon out-of-doors and are usually the result of incorrect handling of knives and tools. Sharp tools, incidentally, are less likely to slip and cause injury than blunt ones, so keep your sharp tools sharp, but covered.

Wash a cut well and, if it is very deep, press the edges together, and bind firmly. If a vein or artery is cut it may need to be tamped with the fingers until, as the clotting starts, the bleeding slows. Bad cuts may require stitching and puncture wounds, or cuts from rusty wire or farm implements, may need an anti-tetanus injection. Bad cuts and all puncture wounds should be seen by a doctor. Grazes should be washed to remove any ingrained dirt before covering. A light application of an antiseptic cream like Savlon may be soothing. Read the rest of this entry »