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Primitive Trekking
Though primitive trekking isn't true survival - i.e. it's usually something done by choice - it is approximating the lifestyle of the 18th-century market hunter, who often was away from civilization for months at a stretch. Along the same lines, I am sure one could successfully argue that any non-aristocractic person living on the colonial frontier was almost assuredly on a survival track. Aside from the obvious wild animal attacks, Indian raids, and general craziness of living in pre-Revolutionary times, there was the constant threat of Small Pox - a fear that is becoming all the more real in our troubled times.
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Equipment list
Below is a dramatization of what a longhunter might carry in the field.
Now let us get a visual of our traveler. If he were right-handed, we would look at him and see a gunn pouch suspended over the shoulder hanging on his right side along with the powder horn, the gunn pouch being quite small and the powder horn being large, as to be the most prominent of the duo. These items are carried comfortably high up on the side so as to make carrying and running easier.
Next we see the haversac, suspended from the shoulder and hanging on the left side of his body and slightly to the rear, again comfortably high so as not to interfere with movement. His water bottle, high up adjacent to the haversac. A blanket rolled tightly around a strap which is over his shoulder, to the rear left. In his waist belt on his left side is the large belt knife. Directly at his back would be the tomahawkn. In common sense terms, the last item put on which is the blanket - least important- can be the first to be shed if under pursuit.
Like- wise the canteen next can be shed, followed by the haversac. This leaves the horn and gunn pouch- the most important items on one's person as these are the first items to be put on.
From - http://members.aol.com/jwfilips/woodsman.htm
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How to Make Parched Corn
In the 18th Century Parched Corn was one of the most important trail foods. Parched Corn is listed in many of the sources used here at HistoricalTrekking.com for research. It was made by first hanging the fresh corn cobs in the top of your cabin until they thoroughly dried, and then a small amount put in a skillet or spider with some bacon. The bacon grease would keep the corn from sticking and the heat would make the small kernels of dried corn swell up and turn brown. Parched Corn is the swollen and browned kernels.
Parched Corn is a lot easier to digest than dried corn, and it's not as hard on your teeth either. If you can't get fresh corn on the cob (or don't want to because of the price), and don't want to explain to your family with you have corn hanging from the ceiling, then just go buy frozen whole kernel corn at the grocery store. If you have a dehydrator that will simplify drying the corn, but if not you can spread the corn out on cookie tins and set your oven to 150 degrees and leave the door cracked an inch or so. It will take eight (8) hours or more to dry, just be sure to check on it every thirty minutes or so. Once you get it fully dehydrated, then it's time to get out your favorite skillet and oil or grease. Almost any kind of oil or grease works, just heat the skillet on a low heat and oil the skillet. Once the skillet has gotten hot take a rag (or paper towel) and spread the oil around wiping up all but just a thin coat. If you to go modern PAM spray works very good for this. Then you should pour a little of the dried corn, you should have not quite enough corn to coat the bottom of the skillet. You have to constantly stir the corn around so it won't burn. It takes less than a minute to parch the corn. When swells up and turns a light to medium brown colour, it is ready. Dump the corn out onto a plate that has some cloth (or some paper towels) on it to soak up any of the oil/grease that might be left on the corn, then re-oil your skillet and do some more.
If you are doing it right it will take several skillets full to make a weekend's ration but you won't end up burning any of it. I like to use sweet corn when I makes mine, and I don't add anything to the corn, but you could add in your favorite nuts, dried fruits or berries, or even some sugar to make your daily ration more interesting.
From - http://www.historicaltrekking.com/foods/messages/20.shtml
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