162 BULLETIN 414, U. S. DEPARTMENT OF AGRICULTURE. 
supervision was lax. This is a good illustration of the fact that a 
high grade of food may be distasteful if prepared and served in a 
careless manner. These men undoubtedly would have been better 
satisfied with cheaper articles of food carefully prepared and de- 
cently apportioned and served. This was the only honor camp 
visited in which a contractor was given supervision of the feeding, 
and it is interesting to note that it is also the only camp at which any 
complaint was heard in regard to the food. 
Following is a menu of a western camp : 
Breakfast: 
Cereal (oatmeal mush, hominy, or corn-meal mush), with condensed milk 
and sugar. 
Fried bacon. 
Bread, with com sirup. 
Coffee, with condensed milk and sugar. 
Dinner: 
Fresh meat (beef, mutton, or pork). 
Potatoes. 
One other vegetable, including a variety of fresh vegetables in season. 
Bread. 
Fresh or preserved fruit. 
Supper: 
Meat stew, or cold left-over meat, or pork and beans. 
One or two fresh vegetables, or canned vegetables when fresh vegetables are 
not available. 
Bread. 
Stewed fruit or fresh fruit. 
Coffee with sugar and condensed milk. 
Vienna sausage, macaroni, and cheese also were used for varying 
the diet. 
This camp was composed of 70 prisoners. The food was well pre- 
pared by a good cook and neatly served. It furnishes an excellent 
example of a moderate-priced, well-balanced diet for men at hard 
muscular labor. The average cost of the ration was 28.8 cents not- 
withstanding the fact that the camp was located 20 miles or more 
from the source of supplies. 
It should be noted that breakfast consists mainly of cereal, bacon, 
and bread. This is a nutritious, convenient, and economical meal, 
and does not require the addition of meat or eggs to make it rational 
as long as the quantity served is sufficient to satisfy the appetite. 
Whatever constituents may be lacking will be made up readily at 
the next meal which consists of meat, vegetables, and fruit. 
Dinner is seen to consist of plain substantial food materials, with 
fresh or preserved fruit in place of pies, puddings, or cakes. Not 
only are the fruits less likely to cause distress or digestive disturbance 
than the latter more elaborate and expensive combinations, but they 
are especially valuable because of their mineral constituents which 
are needed by the body. 
