The ski camper's water problem is much the same as that of the Ancient Mariner which caused him to lament

Water, water everywhere, Nor any drop to drink . . .

The need for water varies greatly. It averages about two quarts per day, but is more than doubled by excessive perspiration or by the extreme drying effect of air at high altitudes. Unless this physiological demand of the skier for water is fully satisfied, his efficiency and even his health may be impaired. This does not mean that it is harmful to be thirsty. Since a gallon of water can be taken from the body without harm, a skier can travel a day without drinking, but at the end of the day the water should be replaced. Of course, if water can be obtained from normal sources during the day, it will save fuel required for melting snow, and, at supper time, will save space for more solid food. It should always be remembered that thirst is the best indication of need for water. To this general rule there is one exception: when one is approaching exhaustion, thirst should not be satisfied. Under such circumstances a half cup of water each quarter hour should be the maximum allowed. Salt should be added freely if the skier has perspired exces­sively.

Snow may be eaten safely as a source of water, pro­vided it is eaten slowly; otherwise the stomach will be chilled. It is best to allow the snow to melt in the mouth before swallowing. A fruit drop or piece of fruit candy adds both flavor and sugar and dissolving it in the mouth with snow while traveling is a popular habit among ex­perienced ski tourers.

Full advantage should be taken of all open streams as a source of drinking water. If water is sipped slowly, a pint or even more may be drunk without ill effects except a temporary slowing of pace which continues until the stomach has had an opportunity to warm the water to body temperature. Since the ski mountaineer will con­sume about four million small calories of food a day, it will be seen that the very small number of calories re­quired to warm the water may be disregarded. Hot tea, however, is naturally more pleasant.

Usually, open water holes are found in the center of deep pools and if the snow pack is thick, it is a long way down to the water. Water can, however, be easily secured by tying the cup or cook pot onto a ski or ski pole. Pre­cautions should also be taken against slipping into the pool by breaking off an insecure snow lip. It is best for the "water boy" to stay on his skis and have the basket end of one of his ski poles held firmly by a companion. These simple precautions will decrease his chances of a cold bath.

The most convenient source of running water is a small waterfall, such as is found frequently on the side walls of canyons. The water runs free except in subzero weather, and even under such conditions a small free flow may be found under the ice glaze.

During a midday halt, if the sun is shining it is pos­sible to secure an ample supply of water by melting on a tent section. The tent section or other waterproof cloth is spread out slightly concave or dish-shaped, draining on one side into a cup or pot. Snow is spread evenly and thinly over the entire surface by sprinkling, in much the same manner as sowing seeds. The heat of the sun is absorbed by the dark tent fabric and melts the snow. The process can be hastened if the tent section is laid on insulating material, such as grass, twigs or clothing. If insulated in this manner, and out of the wind, water can be secured even though the air temperature is as much as ten degrees below freezing. A flat rock with a hollow on the top will serve as a substitute for the water­proof cloth, and cannot harm the water.

When snow is falling and a cold wind blowing, skiers crave hot drinks, not cold water. An ordinary canteen serves as an excellent thermos bottle if filled with hot coffee, tea, or other drink at breakfast, heated in the canteen until it actually boils and then stuffed quickly into the center of a rolled sleeping bag. The bag should, of course, be placed near the top of the rucksack so that the canteen can be readily reached.

On cold days the possibility of preparing hot drinks during short rests should not be overlooked. The ski stove will heat a quart of water to the boiling point in less than ten minutes. Tea and sugar should be kept in a handy part of the rucksack in anticipation of such stops.

If the day has been warm and a hot drink is prepared for a "pep up" for crossing the last high ridge to camp, salty bouillon is better than tea, since it replaces the salt lost by perspiration. The mountaineering rule is "A salt drink when you are tired in hot weather, a sweet drink when you are tired and cold."

It is well to "tank up" after meals. An extra cup of a hot drink for breakfast, a good swig or two out of a pot of water prepared while camp is being broken, and thirst will be postponed till noon. At night one's thirst will dictate that tea and more tea, or just plain water, is needed. It is better to satisfy that thirst than to deny it. There is actual danger in the practice of denying oneself —either as Spartan or Puritan—adequate water. Man can no more exist on insufficient water than on insuf­ficient oxygen.

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