evasion, survival

8/14/2019 Evasion, Survival

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CHAPTER ELEVEN EVASION/SURVIVAL

11-1.EVASION. When you become isolated or separated in a hostile area, either asan individual or as a group, your evasion and survival skills will determine whether or

not you return to friendly lines.

a. When unable to continue the mission or unable to rejoin your unit, leave theimmediate area and move to your last rally point.

b. Observe activity in the area and form a plan.

c. Traveling alone offers the least possibility of detection, but traveling in groups oftwo to three is more desirable.

d. Plan a primary and alternate route. Consider distance, cover, food and water. Theeasiest and shortest route may not be the best.

e. ood and water are daily re!uirements. "ou can do without food for several days#water, however, is essential.

f. $ove at night. %se the daylight to observe, plan, and rest in a hide position.

g. &inkup only during daylight hours. Place friendly lines under observation.

h. 'ttempt to identify the unit you approach, note their movements and routine.

i. 'fter carefully considering your approach route, make voice contact with the unit

as soon as possible.

11-2. SURVIVAL.11

a. With training, e!uipment, and the W(&& TO )%*+(+, you will find you canovercome any obstacle you may face. "ou will survive. "ou must understand theemotional states associated with survival, -knowing thyself- is etremely importantin a survival situation. (t bears directly on how well you cope with serious stresses,aniety, pain, injury, illness# cold, heat, thirst, hunger, fatigue, sleep deprivation,boredom, loneliness and isolation.

b. "ou can overcome and reduce the shock of being isolated behind enemy lines ifyou keep the key word )/%/*/+/(/+/'/& foremost in your mind. (ts letters can helpguide you in your actions.012 S/ )i3e up the situation# si3e up your surroundings# si3e up your physical

condition# si3e up your e!uipment.042 U/ %ndue haste makes waste# don5t be too eager to move. Plan your moves.062 R/ *emember where you are in relation to, the location of enemy units and

controlled areas. The location of friendly units and controlled areas. The

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location of local water sources 0this is especially important in the desert2. 'reasthat will provide good cover and concealment. The above information will allowyou to make intelligent decisions when you are in a survival7evasion situation.

082 V/ +an!uish fear and panic.092 I: (mprovise# the situation can be improved. &earn to use natural things

around you for different needs. %se your imagination.0;2 V/ +alue living. *emember your goal / getting out alive. )tubbornness, a

refusal to give into problems and obstacles that face you, will give you themental and physical strength to endure.

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Figure 11-2. Watch method

c. Procedures in the northern temperate 3one using a conventional watch are as

follows?012 Place a small stick in the ground so that it casts a definite shadow.042 Place your watch on the ground so that the hour hand points toward and along

the shadow of the stick.062 ind the point on the watch midway between the hour hand and 14 o@clock and

draw an imaginary line from that point through and beyond the center of thewatch. This imaginary line is a north/south line. "ou can then tell the otherdirections,

NOTE:(f your watch is set on daylight savings time, then use the midway pointbetween the hour hand and 1 o5clock to draw your imaginary line.

d. Procedures in the southern temperate 3one using a conventional watch are asfollows?012 Place a small stick in the ground so that it casts a definite shadow.042 Place your watch on the ground so that 4 o@clock points to and along the

shadow.062 ind the midway point between the hour and 14 o@clock and draw an imaginary

line from the point through and beyond the center of the watch. This is anorth/south line.

e. ' hasty shortcut using a conventional watch is simply to point the hour hand at thesun in the northern temperate 3one 0or point the 14 at the sun in the southern

temperate 3one2 and then follow the last step of the watch method above to findyour directions. This shortcut, of course, is not as accurate as the regular methodbut !uicker. "our situation will dictate which method to use.

11-4. WATER.Water is one of your most urgent needs in a survival situation. "oucan5t live long without it, especially in hot areas where you lose so much throughsweating. ven in cold areas, you need a minimum of 4 !uarts of water a day tomaintain efficiency. $ore than three/fourths of your body is composed of fluids. "our

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body loses fluid as a result of heat, cold, stress, and eertion. The fluid your bodyloses must be replaced for you to function effectively. )o, one of your first objectivesis to obtain an ade!uate supply of water.

a. Purification. Purify all water before drinking, either 012 by boiling for at least oneminute 0plus 1 minute for each additional 1,AAA feet above sea level2 or boil for 1Aminutes no matter where you are# 042 by using water purification tablets or 062 byadding = drops of 4/174B solution of iodine to a !uart 0canteen full2 of water andletting it stand for 1A minutes before drinking. *ain water collected directly inclean containers or on plants is generally safe to drink without purifying. on5tdrink urine or sea water // the salt content is too high // Old bluish sea ice can beused, but new, gray ice may be salty. Dlacier ice is safe to melt and drink.

b. esert nvironment. (n a desert environment water has a tremendousphysiological effect on soldiers. (f a unit does not plan properly and cannot be re/supplied, their water supply could run out. There are four indicators or signs ofwater that you should look for in the desert. They are, animal trails, vegetation,

birds, and civili3ation. 'de!uate water supply is critical in a hot desertenvironment if a unit is to survive and maintain the soldier5s physical conditionnecessary to accomplish the mission. %nit leaders must enforce water disciplineand plan for water re/supply. The leader can use the following planningconsiderations for water re/supply.012 %nits average water consumption.042 rop sites.062 'viation support.082 > and &> parties.092 Caches.0;2 Targets of opportunity 0enemy2.

c. )urvival water still. or the below ground still 0igure 11/62 you will need a diggingtool.012 "ou should select a site where you believe the soil will contain moisture 0such

as a dry stream bed or a spot where rain water has collected2, where the soil iseasy to dig, and where sunlight hits most of the day. Proceed as follows?0a2 ig a bowl/shaped hole approimately 6 feet across and 4 feet deep.0b2 ig a sump in center of the hole. The depth and the perimeter of the sump

will depend on the si3e of the container that you have to set in it. Thebottom of the sump should allow the container to stand upright.

0c2 'nchor the tubing to the bottom of the container by forming a looseoverhand knot in the tubing.

0d2 Place the container upright in the sump.0e2 tend the unanchored end of the tubing up, over, and beyond the lip of the

hole.0f2 Place plastic sheeting over the hole covering the edge with soil to hold it in

place.0g2 Place a rock in the center of the plastic.0h2 'llow the plastic to lower into the hole until it is about 19 inches below

ground level. The plastic now forms an inverted cone with the rock at its11/8


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ape. $ake sure that the ape of the cone is directly over your container.'lso make sure the plastic cone does not touch the sides of the holebecause the earth will absorb the condensed water.

Figure 11-3. )urvival water still

0i2 Put more soil on the edges of the plastic to hold it securely in place and toprevent loss of moisture.

0j2 Plug the tube when not being used so that moisture will not evaporate.

d. "ou can drink water without disturbing the still by using the tube as a straw. "oumay want to use plants in the hole as a moisture source. (f so, when you dig thehole you should dig out additional soil from the sides of the hole to form a slope onwhich to place the plants. Then proceed as above.

11-. PLANT FOO!. There are many plants throughout the world. Tasting orswallowing even a small portion of some can cause severe discomfort, etremeinternal disorders, or death. Therefore, if you have the slightest doubt as to theedibility of a plant, apply the universal edibility test described below before eating anypart of it.

a. %niversal dibility Test. Eefore testing a plant for edibility, make sure there are asufficient number of plants to make testing worth your time and effort. "ou needmore than 48 hours to apply the edibility test outlined below?012 Test only one part of a potential food plant at a time.042 Ereak the plant into its basic components, leaves, stems, roots, buds, and

flowers.062 )mell the food for strong or acid odors. Feep in mind that smell alone does not

indicate a plant is edible.082 o not eat for = hours before starting the test.092 uring the = hours you are abstaining from eating, test for contact poisoning by

placing a piece of the plant you are testing on the inside of your elbow or wrist.%sually 19 minutes is enough time to allow for reaction.

0;2 uring the test period, take nothing by mouth ecept purified water and theplant part being tested. 11/9


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b. (mprovise fish hooks and spears as indicated in figure 11/9, and use them forconventional fishing, spearing and digging.

Figure 11-. )pears and fish hooks

11-$. TRAPS AN! SNARES

a. or an unarmed survivor or evader, or when the sound of a rifle shot could be aproblem, trapping or snaring wild game is a good alternative. )everal well/placedtraps have the potential to catch much more game than a man with a rifle is likelyto shoot. To be effective with any type of trap or snare, you must//012 Ee familiar with the species of animal you intend to catch.042 Ee capable of constructing a proper trap.(3) Hot alarm the prey by leaving signs of your presence.

b. There are no catchall traps you can set for all animals. "ou must determine whatspecies are in a given area and set your traps specifically with those animals inmind. &ook for the following?012 *uns and trails.042 Tracks.062 roppings.082 Chewed or rubbed vegetation.

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092 Hesting or roosting sites.0;2 eeding and watering areas.

c. Position your traps and snares where there is proof that animals pass through."ou must determine if it is a -run- or a -trail.- ' trail will show signs of use byseveral species and will be rather distinct. ' run is usually smaller and less distinctand will only contain signs of one species. "ou may construct a perfect snare, butit will not catch anything if hapha3ardly placed in the woods. 'nimals havebedding areas, waterholes, and feeding areas with trails leading from one toanother. "ou must place snares and traps around these areas to be effective.

d. or an evader in a hostile environment, trap and snare concealment is important.(t is e!ually important, however, not to create a disturbance that will alarm theanimal and cause it to avoid the trap. Therefore, if you must dig, remove all freshdirt from the area. $ost animals will instinctively avoid a pitfall/type trap. Preparethe various parts of a trap or snare away from the site, carry them in, and set themup. )uch actions make it easier to avoid disturbing the local vegetation, thereby

alerting the prey. o not use freshly cut, live vegetation to construct a trap orsnare. reshly cut vegetation will -bleed- sap that has an odor the prey will beable to smell. (t is an alarm signal to the animal.

e. "ou must remove or mask the human scent on and around the trap you set.'lthough birds do not have a developed sense of smell, nearly all mammalsdepend on smell even more than on sight. ven the slightest human scent on atrap will alarm the prey and cause it to avoid the area. 'ctually removing the scentfrom a trap is difficult but masking it is relatively easy. %se the fluid from the galland urine bladders of previous kills. o not use human urine. $ud, particularlyfrom an area with plenty of rotting vegetation, is also good. %se it to coat your

hands when handling the trap and to coat the trap when setting it. (n nearly allparts of the world, animals know the smell of burned vegetation and smoke. (t isonly when a fire is actually burning that they become alarmed. Therefore, smokingthe trap parts is an effective means to mask your scent. (f one of the abovetechni!ues is not practical, and if time permits, allow a trap to weather for a fewdays and then set it. o not handle a trap while it is weathering. When youposition the trap, camouflage it as naturally as possible to prevent detection by theenemy and to avoid alarming the prey.

f. Traps or snares placed on a trail or run should use canali3ation. To build achannel, construct a funnel/shaped barrier etending from the sides of the trailtoward the trap, with the narrowest part nearest the trap. Canali3ation should beinconspicuous to avoid alerting the prey. 's the animal gets to the trap, it cannotturn left or right and continues into the trap. ew wild animals will back up,preferring to face the direction of travel. Canali3ation does not have to be animpassable barrier. "ou only have to make it inconvenient for the animal to go overor through the barrier. or best effect, the canali3ation should reduce the trail@swidth to just slightly wider than the targeted animal@s body. $aintain thisconstriction at least as far back from the trap as the animal@s body length, thenbegin the widening toward the mouth of the funnel.11/=


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(1) Treadle )pring )nare. %se a treadle snare against small game on a trail0igure 11/;2. ig a shallow hole in the trail. Then drive a forked stick 0forkdown2 into the ground on each side of the hole on the same side of the trail.)elect two fairly straight sticks that span the two forks. Position these twosticks so that their ends engage the forks. Place several sticks over the hole inthe trail by positioning one end over the lower hori3ontal stick and the other onthe ground on the other side of the hole. Cover the hole with enough sticks sothat the prey must step on at least one of them to set off the snare. Tie one endof a piece of cordage to a twitch/up or to a weight suspended over a tree limb.Eend the twitch/up or raise the suspended weight to determine where you willtie a 9 centimeter or so long trigger. orm a noose with the other end of the

cordage.Figure 11-". Treadle snare

*oute and spread the noose over the top of the sticks over the hole. Place thetrigger stick against the hori3ontal sticks and route the cordage behind thesticks so that the tension of the power source will hold it in place. 'djust thebottom hori3ontal stick so that it will barely hold against the trigger. 's theanimal places its foot on a stick across the hole, the bottom hori3ontal stickmoves down, releasing the trigger and allowing the noose to catch the animalby the foot. Eecause of the disturbance on the trail, an animal will be wary. "oumust therefore use canali3ation.

g. Trapping game can be accomplished through the use of snares, traps, ordeadfalls. ' snare is a noose that will slip and strangle or hold any animal caught

in it. "ou can use inner core strands of parachute suspension lines, wire, bark ofsmall hardwood saplings as well as hide strips from previously caught animals tomake snares.012 The drag noose snare, figure 11/


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Figure 11-$. rag noose snare

(t is especially suitable for catching rabbits. To make the drag noose snare,make a loop in the string using a bowline or wireman5s knot. 0When using wire,secure the loop by intertwining the end of the wire with the wire at the top ofthe loop2. Pull the other end of the string 0or wire2 through the loop to form anoose that is large enough for the animal5s head but too small for its body# tiethe string 0or attach the wire2 to a sturdy branch. The branch should be largeenough to span the trail and rest on the bush or support 0two short forkedsticks2 you have selected. ' snared animal will dislodge the drag stick, pullingit until it becomes entangled in the brush. 'ny attempt to escape tightens thenoose, strangling or holding the animal.

042 'nother type snare is the locking type snare loop 0figure 11/=2 that will

lock when pulled tight, ensuring the snared animal cannot escape.

Figure 11-%. orming a locking/type snare loop

%se lightweight wire to make this snare, i.e., trip wire, from vehicle or aircraftelectrical system. To construct this snare, cut a piece of wire twice the length ofthe desired snare wire. ouble the wire and attach the running ends to asecurely placed object, such as the branch of a tree. Place a stick about 174inch in diameter through the loop end of the wire# holding the wire taut, turn thestick in a winding motion so that the wire is twisted together. "ou should havefour to five twists per inch. etach the wire from the branch and then remove

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the loop from the stick# make a figure = in the l74/inch loop by twisting the loopover itself then fold the figure = so the small loops are almost overlapping# runthe loose wire ends through these loops. This forms a stiff noose that is strong.Tie the loose end to the stick 0for a drag noose s!uare2 or branch you areusing to complete the snare. This is an ecellent snare for catching largeanimals.

062 'nother means of obtaining game is the use of the deadfall trap asindicated at figure 11/=' and figure 11/=E.

Figure 11-%A. Trigger with deadfall

Figure 11-%&. Trip/string deadfall trap

h. Once you have obtained your fish or game you must clean7butcher and cook7storeit. (mproper cleaning storing can result in inedible fish and game.012 ish. "ou must know how to tell if fish are free of bacterial decomposition that

makes the fish dangerous to eat. 'lthough cooking may destroy the toin frombacterial decomposition, do not eat fish that appear spoiled. )igns of spoilageare?

' peculiar odor. 11/11


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' suspicious color. 0Dills should be red or pink. )cales should be a

pronounced/not faded shade of gray2.

' dent remaining after pressing the thumb against the flesh.

' slimy rather than moist or wet body.

' sharp or peppery taste.

0a2 ating spoiled or poisoned fish may cause diarrhea, nausea, cramps,vomiting, itching# paralysis, or a metallic taste in the mouth. Thesesymptoms appear suddenly 1 to ; hours after eating. (f you are near thesea, drink sea water immediately upon on set of such symptoms and forceyourself to vomit.

0b2 ish spoil !uickly after death, especially on a hot day, soprepare fish for eating as soon as possible after you catch them.

0c2 Cut out the gills and large blood vessels that lie net to the backbone. 0"oucan leave the head if you plan to cook the fish on a spit2.

0d2 Dut fish that are more than 8 inches long cut along the abdomen andscrape out the intestines.

0e2 )cale or skin the fish.0f2 "ou can impale a whole fish on a stick and cook it over an -open fire-.

Iowever, boiling the fish with the skin on is the best way to get the mostfood value. The fats and oil are under the skin, and by boiling the fish, youcan save the juices for broth. 'ny of the methods used for cooking plantfood can be used for cooking fish. ish is done when the meat flakes off.

0g2 To dry fish in the sun, hang them from branches or spread them on hotrocks. When the meat has dried splash it with sea water, if available, to saltthe outside. o not keep any seafood unless it is well dried or salted.

042 )nakes. 'll poisonous and nonpoisonous fresh water and land snakesare edible.

CAUTION? Take etreme care in securing snakes as the bite of some poisonoussnakes can be fatal. ven after a snake@s head is cut off, its refle action can cause itto bite, injecting poison. The best time to capture snakes is in the early morning orlate evening when temperatures are low and they move slow. Fill or use a long stickto pin down its head and capture it. To pick up a snake, place the inde finger on thetop rear of its head with your thumb and middle finger on either side of the headbehind the jaws. Feep your inde finger on top of snake5s head to prevent it fromturning inside its skin and biting you. To prepare snakes for eating use the followingsteps 0figure 11/G2?

0a2 Drip the snake firmly behind the head and cut off the head with a knife.0b2 )lit the belly and remove the innards. 0"ou can use the innards for baiting

traps and snares2.0c2 )kin the snake. 0"ou can use the skin for improvising, belts, straps, or

similar items2.

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11 Figure 11-'. Cleaning a snake14

062 owl. "our first step after killing a fowl for eating or preserving is to pluck its

feathers. (f plucking is impractical, you can skin the fowl. Feep in mind,however, that a fowl cooked with the skin on retains more food value.Waterfowl are easier to pluck while dry, but other fowl are easier to pluck afterscalding. 'fter you pluck the fowl?0a2 Cut off its neck close to the body.0b2 Cut an incision in the abdominal cavity and clean out the insides. )ave the

neck, liver, and heart for stew. Thoroughly clean and dry the entrails to usefor cordage.

0c2 Wash out the abdominal cavity with fresh clean water. "ou can boil fowl orcook it on a spit over a fire. "ou should boil scavenger birds such asvultures and bu33ards for at least 4A minutes to kill any parasites. %se thefeathers from fowl for insulating your shoes clothing, or bedding. "ou canalso use feathers for fish lures.

082 $edium/si3ed $ammals. The game you trap or snare will generally bealive when you find it and therefore dangerous. Ee careful when you approacha trapped animal. %se a spear or club to kill it so you can keep a safe distancefrom it. 'fter you kill an animal, immediately bleed it by cutting its throat. (f youmust drag the carcass any distance, do so before you cut off the hide so thatthe carcass is protected from dirt and debris that might contaminate it. Cleanthe animal near a stream if possible so that you can wash and cool the carcass

and edible parts. leas and parasites will leave a cooled body so if thesituation allows, wait until the animal cools before cleaning and dressing thecarcass. To skin and dress the animal 0figure 11/1A and 11/112.

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Figure 11-1(. )kinning and butchering large game

Figure 11-11. )kinning small game

0a2 Place carcass, belly up, on a slope if available. "ou can use rocks or brushto support it.

0b2 *emove genitals or udder.0c2 *emove musk glands to avoid tainting meat.

0d2 )plit hide from tail to throat. $ake the cut shallow so that you do not piercethe stomach.

0e2 (nsert your knife under the skin, taking care not to cut into the body cavity.Peel the hide back several inches on each side to keep hair out of themeat.

0f2 Open the chest cavity by splitting the sternum. "ou can do this by cutting toone side of the sternum where the ribs join.

0g2 *each inside and cut the windpipe and gullet as close to the base of theskull as possible.

0h2 With the forward end of the intestinal tract free, work your way to the rearlifting out internal organs and intestines. Cut only where necessary to freethem.

0i2 Carefully cut the bladder away from the carcass so that you do not puncturethe bladder 0urine can contaminate meat2. Pinch the urethra tightly and cutit beyond the point you are pinching.

0j2 *emove the bladder.0k2 rom the outside of the carcass, cut a circle around the anus.11/18


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0l2 Pull the anus into the body cavity and out of the carcass.0m2&ift or roll the carcass to drain all blood. NOTE:Tr) *+ ,e , u0

++ , )+u 05 , i* i, i* ,+ur0e +6 6++ 5 ,*. &+i *e ++ .0n2 *emove the hide, make cuts along the inside of the legs to just above the

hoof or paw. Then peel the skin back, using your knife in a slicing motion tocut the membrane between the skin and meat. Continue this until the entireskin is removed.

0o2 $ost of the entrails are usable. The heart, liver, and kidneys are edible. Cutopen the heart and remove the blood from its chambers. )lice the kidneysand if enough water is available, soak or rinse them. (n all animals eceptthose of the deer family, the gall bladder 0a small, dark/colored,clear/tetured sac2 is attached to the liver.

0p2 )ometimes the sac looks like a blister on the liver. To remove the sac, holdthe top portion of it and cut the liver around and behind the sac. (f the gallbladder breaks and gall gets on the meat, wash it off immediately so themeat will not become tainted. ispose of the gall.

0!2 Clean blood splattered on the meat will gla3e over and help preserve the

meat for a short time. Iowever, if an animal is not bled properly, the bloodwill settle in the lowest part of its body and will spoil in a short time. Cut outany meat that becomes contaminated.

0r2 When temperatures are below 8A degrees, you can leave meat hanging forseveral days without danger of spoilage. (f maggots get on the meat,remove the maggots and cut out the discolored meat. The remaining meatis edible. $aggots, which are the larvae of insects, are also edible.

0s2 Elood, which contains salts and nutrients is a good base for soups.0t2 Thoroughly clean the intestines and use them for storing or smoking food or

lashings for general use. $ake sure they are completely dry to precluderotting.

0u2 The head of most animals contains a lot of meat, which is relatively easy toget. )kin the head, saving the skin for leather. Clean the mouth thoroughlyand cut out the tongue. *emove the outer skin from the tongue aftercooking. Cut or scrape the meat from the head. (f you prefer, you can roastthe head over an open fire before cutting off the meat. yes are edible.Cook them but discard the retina 0this is a plastic like disc2. The brain isalso edible# in fact, some people consider it a delicacy. The brain is alsoused to tan leather, the theory being that the brain of an animal is ade!uateto tan its hide.

0v2 %se the tendons and ligaments of the body of large animals for lashings.0w2The marrow in bones is a rich/food source. Crack the bones and scrap out

the marrow, and use bones to make weapons.02 (f the situation and time allow, you should preserve the etra meat for later

use. (f the air is cold enough, you can free3e the meat. (n warmer climateshowever, you will need to use a drying or smoking process to preserve it.One night of heavy smoking will make meat edible for about 1 week. Twonights will make it remain edible for 4 to 8 weeks. To prepare meat fordrying or smoking, cut it with the grain in !uarter inch strips. To air dry the11/19


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meat, hang it in the wind and hot sun out the reach of animals# cover it sothat blow flies cannot land on it.

0y2 To smoke meat, you will need an enclosed area : for instance, a teepee0figure 11/142 or a pit. "ou will also need wood from deciduous trees,preferably green. o not use conifer trees such as pines, firs, spruces, orcedars as the smoke from these trees give the meat a disagreeable taste.

Figure 11-12. )moking meat

032 When using the para/teepee or other enclosed area with a vent at the top,set the fire in the center and let it burn down to coals, then stoke it with

green wood. Place the strips of meat on a grate or hang them from the topof the enclosure so that they are about 4 feet above the smoking coals. Touse the pit method of smoking meat dig, a hole about 6 feet 01 meter2 deepand 1 174 feet 0174 meter2 in diameter. $ake a fire at the bottom of the hole.

'fter it starts burning well, add chipped green wood or small branches ofgreen wood to make it smoke. Place a wooden grate about 1 174 feet 0174meter2 above the fire and lay the strips of meat on the grate. Cover the pitwith poles, boughs, leaves, or other material.

11-%. SHELTERS. ' shelter can protect you from the sun, insects, wind, rain, snow,hot or cold temperatures, and enemy observation. (n some areas your need forshelter may take precedence over your need for food, possibly even your need forwater.

a. Types of shelters. 'fter determining your shelter site, you should keep in mind thetype of shelter 0protection2 you need. The below listed factors are considered?012 Iow much time and effort are needed to build the shelterJ042 Will the shelter ade!uately protect you from the elements 0rain, snow, wind,

sun, etc.2J

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062 o you have tools to build itJ (f not, can you improvise tools from materials inthe areaJ

082 o you have the type and amount of manmade materials needed to build itJ (fnot, are there sufficient natural materials in the areaJ "ou need to know how tomake different types of shelters. Only two are described in this handbook.

'dditional information is available in $ 41/


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0=2 'nother method is to cut a stick to place upright under the center of thelean/to. This method, however, will restrict your space and movements in theshelter.

0G2 To give additional protection from wind and rain, place boughs, brush, yourrucksack, or other e!uipment at the sides of the lean/to.

01A2 To reduce heat loss to the ground, place some type of insulating material, suchas leaves or pine needles, inside your lean/to. NOTE:We5 * re,*7 , u0, %( 8er0e5* +6 )+ur +) e* 05 e +,* *+ *e gr+u5 .

0112 To increase your security from enemy observation, lower the silhouette of thelean/to by making two modifications.0a2 )ecure the support lines to the trees knee/high rather than waist/high.0b2 %se two knee/high sticks in the two center grommets 0sides of lean/to2, and

angle the poncho to the ground, securing it with sharpened sticks as above.

c. ield pedient &ean/to. (f you are in a wooded area and have sufficient naturalmaterials, you can make an epedient lean/to 0figure 11/182 without the aid oftools or with only a knife. "ou need more time to make it than the shelter

previously mentioned, but it will protect you from most environmental elements."ou will need two trees, 0or two upright poles2, about ; feet apart# one pole about< feet long and 1 inch in diameter. ive to eight poles about 1A feet long and 1inch in diameter for beams, cord or vines for securing, the hori3ontal support tothe trees and other poles, saplings, or vines to crisscross the beams. To make thislean/to?

Figure 11-14. ield pedient &ean/to

012 Tie the


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082 Cover the framework with brush, leaves, pine needles, or grass, starting at thebottom and working your way up like shingling.

092 Place straw, leaves, pine needles, or grass inside the shelter for bedding.0;2 (n cold weather you can add to the comfort of your lean/to by building a

fire/reflector wall 0figure 11/182. rive four stakes about 8 feet long into theground to support the wall. )tack green logs on top of one another between thesupport stales. Eind the top of the support stakes so the green logs will stay inplace. ill in the spaces between the logs with twigs or small branches. With

just a little more effort you can have a drying rack? Cut a few 678 inch diameterpoles 0length depends on distance between the lean/to support and the top ofthe fire/reflector wall2. &ay one end of the poles on the lean/to hori3ontalsupport and the other ends on top of the reflector wall. Place and tie into placesmaller sticks across these poles. "ou now have a place to dry clothes, meat,or fish.

11-'. FIRE &UIL!ING. ' fire can full fill several needs. (t can keep you warm, it cankeep you dry? you can use it to cookfood, to purify water, and to signal. (t can also

cause you problems when you are in enemy territory? it creates smoke, which can besmelled and seen from a long distance? (t causes light which can be seen day or nightand it leaves signs of your presence. *emember you should always weigh your needfor a fire against your need to avoid enemy protection. When operating in remoteareas you should always take a supply of matches in a waterproof case and keepthem on your person.

a. When selecting a site to build a fire, you should consider the following?012 The area 0terrain and climate2 in which you are operating.042 The material and tools available.062 Iow much time you have.

082 Why you need a fire.092 The nearness of the enemy.

b. To prepare a site for a fire, look for a dry spot that has the following?

012 That is protected from the wind.042 That is suitably placed in relation to your shelter 0if any2.062 That will concentrate the heat in the direction you desire.082 Where a supply of wood or other fire burning material is available.092 (f you are in a wooded or brush/covered area, clear brush away, and scrape

the surface soil from the spot you selected. The cleared circle should be atleast 6 feet 01 meter2 in diameter so that there is little chance of the firespreading.

c. akota fire hole. (n some situations you may find that an underground fireplacewill best meet your need. (t conceals the fire to some etent and serves well forcooking food. To make an underground fireplace or akota fire hole 0figure 11/192?

11/1G


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Figure 11-1. akota ire Iole

012 ig a hole in the ground.042 On the upwind side of this hole, poke one large connecting hole for

ventilation.

d. 'bove ground fire. (f you are in a snow covered or wet area, you can use greenlogs to make a dry base for your fire 0figure 11/1;2. Trees with wrist/si3e trunksare easily broken in etreme cold. Cut or break several green logs and lay themside by side on top of the snow. 'dd one or two more layers, laying the top layerlogs in a direction opposite those of the layer below it.

Figure 11-1". Ease for fire in snow covered area

e. There are several methods for laying a fire for !uick fire making. Three easymethods are Tepee, lean/to, and cross/ditch. Tepee 0figure 11/1


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Figure 11-1$. $ethods for &aying a ire

042 Cross/ditch 0figure 11/1

evasion, survival

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