From: CoopWright@aol.com
Date: Mon Nov 25 2002 - 14:19:13 CST
One way to decrease the amount of time spent purifying water and the amount of iodine intake is NOT to purify your cooking and cleaning water. This may sound crazy, but hear me out. Our crews have typically carried the 2 1/2 gallon water bags. They are lightweight, easy to fill and when hung from a tree or tarp pole, can dispense water easily with a single person holding a pot or measuring cup. We ALWAYS put unpurified water in our water bags. The only water that was purified went into individual canteens; each crew member carried three. When the cooks got ready to cook or when the dishwashers got ready to do dishes, they always went to the unpurified water and brought it to a boil before putting the food in or doing dishes. That is all that is needed to kill what might be in the water. Of course, if we had anything that would be consumed that required cold water like drinks or desserts, we used the water in the canteens that had been treated. We also used a 2-quart Tupperwear container with a pour spout as our "Drinkmaster". Since that was the only container that drink mix went in, it was the only one we would bear bag.
More good stuff like this can be found in the Philmont Advisor's Guide, an unofficial 84 page document filled with hints and things that worked. Some of the good folks on this list contributed to the Guide. For more info, e-mail me directly.
Cooper Wright
Advisor, Crew 1519
Co-author of the Philmont Advisor's Guide
Alexandria, VA
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