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Troop 52 History and Campers Notes

Historian's Page

Welcome to the Troop 52 Historian's Page.

Troop 52 History

The rich history of the Campers has its roots in a friendly, same-town rivalry. Troop 52 earned the nickname "The Campers" while Troop 24, of Doylestown Presbyterian Church, grew into "The Pioneers".

Troop 52 was coined The Campers by merit of her camping-oriented program. The troop focused on camping-related merit badges and scheduled many hikes for her members. Also, long before the BSA earnestly encouraged monthly camping, Troop 52 had the strongest and most active camping schedule in the Lenape District. Thus, 52 became The Campers, due to her frequency of camping.

The troop maintains this same, lively policy today. The nickname "Campers" is quite well-earned, and so is "The Eagles' Nest." In our 50+ year history, we have elevated over 100 scouts to the Eagle rank.

The enthusiasm of our scouts and the tireless efforts of our scouters are what allow our troop to soar. The Campers truly are a premier troop of the Bucks County Council, and Troop 52 is, in fact, where Eagles soar high.

If you have a source to provide us with more historical information regarding Troop 52, or information that you yourself have, please contact us. We are rich with history, and if you have items to add with respect to our past, please--share with us!

Troop 52 Camping and Camp Recipe Log

  • US Naval Academy Trip
    Fri, Mar 26th at 6:30 pm - Sun, Mar 28th at 12:00 pm

    Owl Patrol Cracker Barrel - Submitted by Eric Lande

    Crab Dip
    2 – 8oz pkgs cream cheese, softened
    3 tbsp milk
    2 green onions finely sliced or chopped
    3 – 6oz cans crab meat, drained
    2 avocados, diced (I would probably use 3 next time)
    2 tsp lemon or lime juice (I used fresh lime)
    1 tbsp or more Old Bay
    several dashes of your favorite hot pepper sauce

    Toss diced avocados with lime juice to coat and set aside.
    Combine cream cheese, milk, hot sauce, green onions, and any remaining lime juice with a fork or mixer.
    Add Old Bay to taste (I thought I went too heavy but it was fine).
    Fold in the crab and avocados.
    Cover with lid or plastic wrap and refrigerate.
    I served with tortilla chips.