Is used at those feasts (Fig. 114), where they broil or roast a whole sheep, deer or pig. At a late meet of the Camp-fire Club of America they thus barbecued a pig.

The fire-pit is about four feet wide and four feet deep and is long enough (Fig. 114) to allow a fire to be built at each end of the pit, there being no fire under the meat itself for the very good reason that the melted fat would drop into the fire, cause it to blaze up, smoke and spoil the meat.

The late Homer Davenport (the old-time and famous cartoonist) some years ago gave a barbecue at his wild animal farm in New Jersey. When Davenport was not drawing cartoons he was raising wild animals. At the Davenport barbecue there was a fire-pit dug in the side of the bank (Fig. 115); such an arrangement is known as

The Bank-Pit

In the diagram it will be seen that the carcass is fastened to a spit of green wood, which runs thru a hole in a cross log and fits in the socket D in the bottom log; the spit is turned by handles arranged like A, B or C. The pit is lined with either stones or bricks, which are heated by a roaring big fire until hot enough to bake the meat.