Baltimore Area Council

Philmont Training

March 20, 1999

Camp Setup

Below is an outline of what was presented at the Baltimore Area Council Philmont Training. The source came from the well advertised Philmont Advisorís Guide. Baltimore has been using the guide for the past eight years.

I. Who's the Boss??

1. Philmont's term for adults is "CREW ADVISOR".

2. Philmont's term for lead scout is "CREW LEADER".

3. DO NOT have crew leaders reporting to multiple advisors. The other advisors are OBSERVERS and have no voice unless there is a health and safety situation.

4. Advisors let the Crew Leader run the show

a. I will be telling you this

b. Ray Pasterfield will be telling you this

c. At Philmont, the Director of Philmont will be telling you this.

d. Most advisors who emphatically state that the scouts run the show are the ones that really run the show themselves. Just like Cool Hand Luke where Bossman shouted the order and Luke would perform.

5. Advisors, do not shout orders to your crew leader because the crew hears the orders from you and you are running the show.

6 .Advisors are for health and safety.

a. Health and Safety Test - are these issues health and safety?

- reminding you to create a duty roster?

- waking up the crew?

- waking up the crew leader?

- determining what is for dinner?

- selection of hiking trails?

- hiking times?

- getting the cooks to cook dinner?

- determining what time to leave camp?

- getting the dishes washed?

- making sure that the dishes are clean?

- lighting the stove?

- getting lazy scouts to work?

- water purification?

- getting the bear bag put up?

- making sure that it is put up in a timely manner?

- making sure that no food is in tents?

- keeping the crew hiking together?

II. Observations:

1. Where does the crew leader do most of his Leading (Managing)? - 90% in camp and the other 50% on the trail (go figure).

a. Scouts are conditioned that on Sunday Morning, when the ScoutMaster wants to get home to shower and watch the game, the scoutmaster will start doing the scout's work. This causes ALL scouts to do less.

b. At Philmont, anything that might jeopardize dinner, the Crew Advisor begins doing the scouts work and ALL scouts do less.

c. They are conditioned!!

d. At Philmont, When they do not want to work and you are at a Staff Camp, tell the staff your crew's difficulties and there is a very high probability that they will give you some food to tide you over until your dinner is served. Philmont encourages boy leadership. When the scouts realize that you are not going to be doing their work, they will realize that they need to work together (This process might take 5 or 6 days, however, so begin practicing on your shakedowns).

III. What is the normal camp arrival?

1. Scouts look for tent site

2. Scouts pull out their portion of tent

3. Scouts look for leftover food from lunch to eat (NO FOOD in sleeping area).

4. Scouts start talking, goofing off.

5. Hour later, crew leader asks for bear bag stuff

6. 30 minutes the bear bag goes up.

7. Cooks located for dinner.

8. Bear Bag only has 2 dinners in it.

9. Crew leader yells for the missing dinner

10. No one responds

11. Advisor begins dumping out packs finding the missing dinner.

12. Cooks locate stoves

13. Cooks ask the crew leader "Where is the third stove"

14. Crew leader yells "Who's got the third stove?"

15. Advisor dumps out packs to find missing stove.

16. Cooks ask crew leader where is the purified water?

17. Crew leader yells at the assigned scouts to get the water.

18. Cooks light stoves

19. Water crew can not find water purification solution.

20. Cooks unlight stove

21. Water crew realize it takes 1 hour for purification

22. Someone suggests that the water be boiled.

23. Cooks relight stoves.

24. Cooks can not find cooking spoons.

25. Cooks ask the Crew leader "Where is the cooking spoons"

26. Crew leader yells "Where are the cooking spoons"

27. Advisor begins dumping out everyone's pack to find the spoons.

28. Cooks resume cooking.

29. Philmont Grace

30. Crew eats.

31. Crew Leader begins locating dish washers

32. 30 minutes later, dish washers are located.

33. Water is boiled for dish washing.

34. Food drys onto the dishes making them hard to clean.

35. Dish washers advise the crew leader that they can not find the soap.

36. Crew Leader yells, "Who has the camp suds"

37. Advisors begins dumping out everyone's pack.

38. Dish washers wash dishes by flashlight

39. Final bear bag call

40. Bear Bag hoisted

41. A scout remembers that he forgot something to be put in the bear bag.

42. Everyone yells at the scout

43. Bear Bag comes down and then put up.

44. Lights out.

IV. A suggestion for eliminating the "Who's got the?" and the "Where's the?".

1. Upon arrival at camp locate the fire circle and have the crew circle around it.

2. Establish the Bear-muda triangle (fire circle, sump, and bear bag cable).

3. Create three piles. The first pile is crew gear, the second is crew food and the third is smellables.

4. Bear Bags goes up with dinner on top. Some smellables such as tooth paste and soap to clean are kept out and placed in the bear bag after use, but the food and other smellables go up.

5. Dining Fly goes up with crew gear under it.

6. Water containers are purified.

7. Cooks are assigned and dinner time announced.

8. TENTS GO UP LAST!!!

NOTE:Upon arrival at any terminus of any prep hike, form a circle and unload crew gear otherwise, you will be calling the crew or the crew leader will be calling the crew to find all of the crew gear.

V. Water Purification

1. Show Polar Pure bottles

2. Show how to purify

a. Ignore what the Ranger tells you!!!

b. Read the directions!!!

3. Polar Pure does not purify below 68 degrees. May have to warm up the water in the sun or by holding the water next to you body..

4. IMPORTANT: Always purify water in water containers because if a water container was filled with unpurified water from the last campsite and the next site has purified water, the giardia cysts may still be present in the container, thus infecting your crew.

5. Containers (canteens) with Sugar (DRINK MIX) in it WILL NOT purify because chemically, the iodine will react with the sugar and leave the germs in the water alone.

 

VI. Stoves

A.Do not bring canister gas stoves to Philmont!!!

1.Airlines will not allow them on the plane

2.Philmont does not sell the gas

3.Butane Stoves take twice as long to boil water at High Altitudes.

B.Most popular are the Peak I and the Whisperlite.

1. Whisperlite

a. Advantages

1. Lighter

2. Boils water faster than Peak I

3. Maintainable in field which results in the stove working like new with every use.

b. Disadvantage

1. does not simmer

2. requires maintenance

a) O-ring - bring along an extra because they leak when not careful when sliding the connector into the fuel bottle.

b) Clean jet after every use

c) Learn to clean the generator because it gets clogged.

d) When turning off stove blow out the flame after turning off the gas. The residual flame causes sutting

2. Peak I

a. Advantages

1) Simmers

2) More durable?

3) Cooper's favorite

4) No maintenance

5) Fuel - it contains fuel

b. Disadvantage

1) No Maintenance - the generator either works or it doesn't

2) little nut needs to be tightened after initial use

VII. Cooking.

A. Five Rules

1. Adult must be present - BSA REQUIREMENT

2. A pot to smother the flare-up is present and empty

3. Pot with measured water AND a lid ready to be boiled.

4. Stove lite

5. Don't let anyone walk through the cooking area because the pots are low and someone may knock them over and a frequent injury is food slides down the boot and burns.

6. When the water boils, take the water off the stove and turn the stove off. Do not simmer on the stove because it usually causes the food to burn on the bottom of the pot. Just place the food in the boiling water and let it rehydrate on the ground.

B. Cooking instructions - boil 4 cups of water per dinner pack and mix in contents. Let stand for 7 minutes. Really tough!!

C. Cooking Tips

1. Try to combine everything in one pot, except the desert.

a. Green Beans are eaten faster when mixed with the entre. Same for the corn and peas.

b. Macaroni and Cheese requires a strainer, unless you put less water and boil. Any leftover water, combine the cheese.

c. There is a cream of chicken soup that really goes well in the chicken and rice entre.

d. There is a potato and gravy that the scouts like better when the gravy is separate and on top of the potatoes.

2. Dinner does not have to be a dinner. Consider cooking dinner for lunch and have a lunch for dinner at a dry camp.

3. The trading post sells a spice kit that is really a waste of money.

a. Philmont spice is really good on just about everything (directions in Advisor's Guide).

b. Italian seasoning is a must for the spaghetti and lasagna.

c.Tabasco doesnít weigh that much!!

4. Carry the salt and pepper that Philmont gives you in a separate zip lock bag (My crew leaves it at base camp).

5. Deserts

a. Tendency is to prepare immediately after dinner. Low humidity causes food to stick to the side of bowl. Consider preparing during the water boiling process for dinner so that the desert will be ready when the entry is consumed.

b. Most deserts require cold water (be sure that they use purified water).

c. Some deserts have a pie crust. Scouts think that they have to prepare it like a pie. Consider just preparing the filling separately and putting the gram cracker crust on top.

d. Fruit cobbler. My scouts like it when the fruit is boiled and then the cake mix is mixed in making a very warm glop.

 

VIII. Cleanup

A. Dish washing:

1. Bacteria grows on hiker's cups and spoons inside their backpacks. Therefore, boil water before dinner and dunk your dish and spoon just before you are served.

2. After everyone has sterilized their dishes, place a lid over the remaining hot water and use it for doing the dishes when everyone is finished eating.

3. Philmont suggests using toilet paper to wipe out pots and dishes. A spatula works much better.

4. Drink your beverage after dinner in the same cup or bowl releasing all the cling-ons. Bowls and spoons must be free of food before you wash./P>

5. Take the desert pot and convince(?) a scout to clean the pot with a spataler.

6. Take 1/2 of the hot water used to sterilize the dishes before dinner and pour into the scraped out desert pot.

7. Use only 5 or 6 drops of campsuds in the wash water. Using too much will cause diarrhea.

8. Wash in warm water and rinse in warm rinse. Wait until the next meal to sterilize the spoons and bowls.

9. Dump the dish water through the frisbee strainer given by Philmont.

10. Rinse the dish water pot with the rinse water and then pour the water from the wash pot down the sump through the frisbee..

IX. Bear Bag

A. Philmont uses burlap bags. Southern States has plastic bags that they sell for $1 unless you go there in uniform and tell them it is for the Boy Scouts then they might give them to you.

B. What goes in a Bear Bag - Everything with a smell

1. Photography Film?

2. Camera?

3. Canteens that have had coolaid mixed in

4. First Aid Kits - Medicine

5. Garbage?

C. Bear Bag Installation

1. Larks Head knot

2. Takes more than 2 scouts to pull up - Really a crew job.



W. C. Feurtado
Philmont Training Coordinator,
Baltimore Area Council

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