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Ah, the cook circle at 8H3
- now this is a camp! Good logs to sit on, heavy timber for shelter
from the biting evening wind, a great view out over Heart Lake and the
wild country beyond, and a big stack of dry firewood piled up and ready
for dark to fall. I eat early in bear country, and on this cold day
above Heart Lake, I had dinner fixed and devoured an hour and a half
before dark. The food pole is right beside the fire, and a bold little
stream, Sheridan Creek, tumbles down the mountainside only 20 feet or
so from the cooking area. That's some mighty fine tasting water too,
unlike the stuff that I endured when I camped over on the east side
of the lake. When I stayed over there, I ended up having to hike over
to Surprise Creek each day that I was there to get some decent water.
My filter clogged to the point of being unusable the first time that
I tried to filter the churned up, feather-logged, mineral-laden goop
from the lake. From that point on, I boiled all of the water that I
used in camp, hoping that the fuel would last until the day of my departure.
It did, but I learned my lesson. I still carry the filter, but I now
also carry iodine tablets (thanks to greywolf, aka Tanya.) However,
I've found that most of the mountain streams in Yellowstone have great
water, so long as you don't get it from below a geyser basin. In dry
years, it can be a bit disconcerting to have to push animal droppings
aside at a waterhole, as I did in 1988 at Winter Creek near Mt. Holmes,
to get to the water. In that case, you boil for a long, long time and
find that it tastes alright so long as you have a short memory. |
