160 BULLETIISr 414, U. S. DEPAKTMENT OP AGEICTJLTURE. 



is consistent with proper nourishment. In what ways the problems 

 of feeding presented themselves to the various camp officials and 

 with what success they were solved will now be discussed. 



In general, it may be said that a wide variation exists in the 

 quality and kind of food furnished at different camps, but without 

 exception the quantity served was always sufficient to satisfy the 

 desires of the men. The greatest differences in food were apparent 

 between the camps in the Southern States and those in the East and 

 West. In each of these sections of the country, however, the pris- 

 oners received the kinds of food to which they were accustomed 

 and which seemed to be adapted to their particular needs. 



At honor camps the quality of the food is always a prominent 

 feature, because it is hoped that by making the diet attractive and 

 adding certain dehcacies the men may be made more contented 

 and less Hable to attempt to escape. Numerous articles of food in the 

 dietaries of honor camps are not, therefore, justified on the basis of 

 food values alone, and the cost of feeding does not represent the 

 lowest price for which the proper amount of nourishing food can 

 be provided. In fact, the food frequently is of a higher grade than 

 that which the average laboring man is able to provide for himself 

 and his family. At certain camps the food is so attractive and the 

 quantities so liberal that overeating is a common cause of sickness. 

 Men accustomed to prison fare for long periods of time are especially 

 prone to disturbances of digestion when indulging to excess in the 

 tempting viands of the honor camps. 



The following menus in effect at one of the eastern camps vis- 

 ited may serve as examples of the food served at several camps of 

 this type: 



Breakfast: 



Fried breakfast bacon and eggs (2 slices of breakfast bacon and 2 eggs to 

 each man). 



Fried potatoes. 



Bread and butter, or hot biscuits and butter (without stint). 



Coffee, with sugar and fresh milk. 

 Dinner: 



Beefsteak with onion gravy, tomato catsup; or pork chops; or roast meat. 



Mashed potatoes. 



Stewed tomatoes or other vegetabxO. 



Bread and butter (without stint). 



Mince pie, or pudding, or some other dessert. 



Coffee, with sugar and fresh milk. 

 Supper: 



Scrambled eggs, or poached eggs on toast (2 to each man). 



Hot biscuits and butter. 



Stewed fruit. 



Cookies or cakes (freshly baked at camp). 



Hot cocoa, fresh milk. 



