Q 



really make a series of wide beds extending the length of the camp. 

 The men sleep with their heads toward the side (wall) of the camp 

 and their feet toward the center. The amount of space per man will 

 naturally varj- with the number in the camp. In case of a full camp 

 each man will liave a little more than 2 feet. There are no fixed par- 

 titions, but the men build them in temiioraril^", usually two or more 

 men sharing their combined space. The bottom of the bunk is filled 

 with excelsior, boughs, hay, or straw, and above this are placed the two 

 G-foot blankets, or as they are called "spreads," that are loaned each 

 man. The stoves for the men's camp are of the ordinary box style, 

 and are kept \Qvy hot from the time the men come from work at night 

 until they go to bed. The deacon seats are benches made of partially 

 hewn logs placed about 2 feet from tlie floor and extending the length 

 of the bunks and immediateh' in front of them. They serve as chairs, 

 but as there is no back to them they are not ver\' comfortable. 



A cookroom serves as a combined cooking and. eating room (PI. II, 

 fig. 2). The framework of the table in it is made of poles, and the 

 top of boards. These boards, the cook's bread board and usually 

 some boards from old packing l)oxes, are the only sawed lumber in 

 a camp. Enameled cloth is used to cover the table. The dishes, 

 chiefly plates and dippers, are all tin, and the knives and forks are 

 steel. Benches made from split logs with stakes for legs serve as 

 seats at table. Breakfast and supper are eaten in the cookroom, but 

 dinner is eaten in the woods when the men are at work. 



The cookroom contains small quantities of all the raw materials 

 which are needed for preparing the food and all the necessary equip- 

 ment of a kitchen, as well as the bunks of the cooks and "cookees," 

 as the cook's assistants are called. As a rule the cooks and cookees 

 are men, for in Maine lumbering operations women cooks have not 

 been at all common, and there are even fewer now than in the past. 



The dingle is a lean-to shed adjoining the cookroom, and serves as 

 a sort of storehouse in which all bulky food supplies are kept. 



THE BEAN HOLE AND THE METHOD OF COOKING BEANS. 



As will be seen by a glance at the kinds of food used in the diet- 

 aries, baked beans were the most important single article of diet. 

 The beans are not baked in the cookroom, but in the beau hole, 

 which is simply a hole in the ground protected by a small log build- 

 ing (Pi. I, fig. 2). The beans are parboiled during the forenoon in 

 an ordinary iron kettle on the stove in the cookroom. The bean pot 

 in which they are baked is of iron with an overhanging iron cover, 

 and it is filled with alternate layers of salt pork and parboiled beans. 

 A fire is then built in the bean hole with both soft and hard wood to 

 a deptli of 2 feet, and when well under way is covered with stones and 

 old iron, when the covered pot of beans is suspended over the fire. 

 By the time the pot of beans has been heated to the boiling point the 



