"Mode of Travelling in the High Alps" (7)

From C T Dent's Mountaineering in the Badminton Library Series

Alpine advice from a founder of modern mountaineering

In the matter of clothing and diet the tastes of Alpine travellers naturally vary; but perhaps twenty years' experience of the advantages of a Scotch plaid by one who has made it an invariable companion, may entitle him to recommend it. 

Whether for protection in case of an unexpected bivouac, for sleeping in suspicious quarters, or on hay of doubtful dryness, for shelter against the keen wind, while perched on a peak or the ridge of a high pass, or against rain and snow, this most portable of garments is equally serviceable. 

For excursions where some days must be spent in chalets, and no supplies but milk and cheese can be counted on, rice is the most portable and convenient provision. One pound is more than enough for a man's daily diet when well cooked with milk, and with this he is independent of all other supplies. 

To some persons, tea will supply the only luxury that need be desired in addition. A few raisins are a very grateful bonne bouche during a long and steep ascent; but the best preservative against thirst is to keep in the mouth a quartz pebble, an article which the bounty of nature supplies abundantly in most parts of the Alps. 

Reference 

From J Ball, “Suggestions for Alpine travellers”, Chapter XVIII, Peaks, Passes, and Glaciers: A series of excursions by members of the Alpine Club, London, 1859.