Food often took the form of crackers or hardtack; Southerners sometimes chose cornmeal or pinole rather than wheat flour. Emigrants typically ate rice and beans only at forts stopped at along the way, because boiling water was difficult on the trail, and fuel was not abundant. Lansford Hastings recommended that each emigrant take 200 pounds of flour, 150 pounds of "bacon" (a word which, at the time, referred broadly to all forms of salt pork), 20 pounds of sugar, and 10 pounds of salt. Chipped beef, rice, tea, dried beans, dried fruit, saleratus (for raising bread), vinegar, pickles, mustard, and tallow might also be taken. Joseph Ware's 1849 guide recommends that travelers take for each individual a barrel of flour or 180 pounds of ship's biscuit (i.e., hardtack), 150–180 pounds of bacon, 60 pounds of beans or peas, 25 pounds of rice, 25 pounds of coffee, 40 pounds of sugar, a keg of lard, 30 or 40 pounds of dried fruit (peaches or apples), a keg of clear, rendered beef suet (to substitute for butter), as well as some vinegar, salt, and pepper. Many emigrant families also carried a small amount of tea and maple sugar.