HARDWOOD RECORD 



Tlio powdorpost beetles will eoiupletely destroy dry sapwoiul of 

 liickory, ash, locust, Osnge orange, etc., but for tlie most part avoid 

 tlio lioartwood. The same is true to a degree in the case of white 

 :iiits. In propariufj Indian sandalwood for market it is a common 

 pijutk'o for the natives to bury the peeled logs for six or eight 

 wi'oks, or leave tliem lying in the ground for a time to allow the 

 ants to remove the sapwood, which is odorless au<l valueless, 

 before transporting out of the country. 



There are still other factors entering into the choice of a wood 

 for particular purposes. If ease of splitting is desirable, the fact 

 can be determined by a close inspection of the arrangement of 

 the wood elements, especially with the aid of a goo<l hand lens, 

 or by splitting off of a small piece. Woods with spiral, cross or 

 twisted grain are hard to work and more likely to warp than 

 straight grained material. Much depends on the sawing, for even 



the best of logs may be spoiled in cutting them up, and still more 

 is spoiled by improper methods of seasoning. It is encouraging to 

 note that an increasing number of lumber manufacturers realize 

 that proper seasoning means very much more than the mere drying of 

 wood. 



There are a multiude of uses of wood for which there can be no 

 satisfactory substitutes. There are many others where competition 

 with metal, concrete, and other substances must be constantly 

 fought. It is important that ever}- manufacturer know his prodmt, 

 its good points and its limitations, and so grade and select his 

 material that the best results can always be secured from it. 

 Every effort should be made to standardize the different grades of 

 wood, for in this way much of the uncertainty that at present 

 exists regarding the properties and qualities of timber will be done 

 awav w-ith and the use of wood thereby stimulated. S. .T. R. 



ir;ll.';i>i^ ^ 



Camp Management 



Editor's Note 

 The following imncr was read bv E. S. Haiiimoiul of It ice Lnke, Wis., before the meeting of Michigan and Wis- 

 consin Ic'Kers at Gri4n Uav. on .Saturdiiv. Dcccnibt-r 0. for lack of space It has not appeared before. It contains 

 some suj-'gostions that are decidedly wortli consideration on the nart of lumber camp managers, as they are sugges- 

 tions based on a great many years' experience in the active handling of woodsmen. 



.\n agreement as to the services of the cook should be made 

 lieforo tlie cook goes into the woods and a copy forwarded to 

 foreman. The agreement should state explicitly what services he 

 is required to render, about how many men he is supposed to 

 handle, how much help he is to have and what he has represented 

 himself to be. This gives the foreman an idea of the situation 

 whereby no misunderstanding will arise. He will represent him- 

 self to be an excellent cook and capable of handling a certain 

 number ot men, but when he gets to the woods he is generally a 

 different mau all together. If the foreman is expected to check 

 the cook, it will prove a failure in most cases, as this part belongs 

 to the man in authority in conjunction with the foreman. 



In the past our cooks have always been in the habit of serving 

 two, three or four kinds of meat, as they deemed best. We have 

 started in this fall with strict instructions in writing that only- 

 one kind of meat be put on the table at a time. Cooks will often 

 try to overcome this with excuse that they had some left over. 

 I'or your information I wish to say there is always something left 

 over. One of the most wasteful items we have to go up against is 

 too much food being cooked ahead. It gets old, mussy, and sour, 

 unfit to eat and is thrown away. Sometimes they have hash, stew 

 and roast at the same time. This should be strictly forbidden. Of 

 course some leniency and allowances should be made, but the idea 

 is to hold to one kind of meat at a time on the table. 



I feed the men all the cake, pie, pudding and fruit for sauces 

 they can eat. I put two kinds of sauce on if necessary, for I 

 lielieve in filling them up on anything they will eat outside of 

 moat. Pies, cakes, pudding and fruit sauces are not usually thrown 

 in the slop pail, and if too much is cooked ahead, it will generally 

 lie cleaned up. Some people advance the idea that men are not 

 able to perform the same amount of labor on sugar products as on 

 meat and potatoes. To offset this, I will say that they don 't 

 usually remain long enough to cut much ice and if they want to 

 till up on pie and cake, let them do it. If they are unable to 

 perform work let them hit the tote road. I don't know but what 

 one gets just as much labor out of the men under such conditions 

 as they do by confining them to pork, beans, beef and potatoes. 

 Too heavy food is just as bad as too much pie and cake. We give 

 them ginger snaps, sweet, graham and soda crackers. 



I recently purchased one hundred pounds of strained honey at 

 nine and one-half cents per pound. I believe this will be used on 

 bread, biscuits aud pancakes, and be good, healthy food. 



All canned and package goods should be standard. Some jieople 

 seem to think you can put any old thing on the table for lumber- 

 jacks, but we believe everything you serve in cani]! should be first 



class. It doesn't have to be the best, but it should be new stock, 

 as it goes a long ways toward the health of the men, and we find 

 they like it. We give them canned tomatoes, peaches, apricots, 

 apples, grated pineapple, etc. We do not fui-nish any extracts, 

 but let them use the grated pineapple to season puddings, cakes, 

 rice, etc. They seem to like the prepared breakfast foods and use 

 condensed milk with it, reduced eight to one with luke-warm water. 

 We don't use cold water. 



I find that sardines, dried fish, salmon, rice and cheese go very 

 well. (Jheese can be used in conjunction with macaroni. If the 

 cook adapts himself to getting up these little side dishes, they are 

 very acceptable and are enjoyed by the men. A good cook book 

 should be furnished each cook. 



It is the universal custom to feed men well in the woods, and 

 the principal point in feeding is to have a good, clean cook. Give 

 him good tools to work with, a good stove and camp, then see that 

 he makes good and keeps everything clean. As I said before, don 't 

 depend too much on the foreman to line up the cook. The woods 

 superintendent should attend to this. Don't wait for the men to 

 utter kicks, but do the fault finding yourself. If one cook can't 

 make good, give him his time and find someone who can. Cooks 

 sometimes start in well but get lazy, dirty, wasteful and cranky. 

 Don't put up with a cranky cook. Make it a practice to go into 

 the cook camp every day and stand around a few moments to get 

 acquainted. Your presence on the job is something. Keep him 

 lined up today, tomorrow, and the next day, by careful manage- 

 ment, and always use due courtesy. Cooks are usually human 

 Ijeings and like human treatment. The idea is to show them you 

 are interested. 



If the cook gets angry, as he sometimes does, try to reason with 

 him, but if there is no reason in him, hire another as soon as 

 possible aud let him go. If he is going to quit on the spot, don't 

 ])ay him a cent, but sue for damages; and be sure to make the 

 damages large enough. It doesn't do to let any cook run the 

 bluff on your pocketbook and you. In the logging business you 

 will find that one year you have trouble with cooks, but the next 

 year the cooks will be all right, and loaders will go wrong. Next 

 year the loaders will give good satisfaction, but you will have 

 trouble with teamsters. Next year you will have a lot of trouble 

 with the foreman. In other words, in emplo3'ment of labor, there 

 is always trouble and it is up to the superintendent or employer 

 to stand behind and with the foreman. 



We hire mou uuiler two wages, for $26 to $35, or from $3.3 to •$4i> 

 lier month and hoard. This year we have hired by the day: $2 

 per day, and allow $4 per week for board. This figures out to 



