160 BULLETIN 414, U. S. DEPARTMENT OF AGRICULTURE. 
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 delicacies the men may be made more contented 
and less liable 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 vegetabxe. 
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. 
