CAMPS 63 
(3) A bunk house which provides lounging and sleeping quarters 
for the men. Double bunks, two stories high, are l)uilt along the 
side wall and often across the ends of the building. Each bunk 
accommodates two men. Straw or hay may be supplied in lieu of 
mattresses. Blankets may or may not be furnished by the camp. 
Long wooden benches, called "deacon seats," are placed along- 
side of the bunks. A large sink for washing, one or two heating 
stoves, and a grindstone are also part of the equipment. Wires 
for drying clothing are supended over the stove. 
Ventilation often is secured by placing a barrel in a hole in 
the roof and fitting it with a hinged head that may be opened 
and closed; if this is not used, some other crude arrangement is 
adopted. 
Cook shanties and bunk houses generally are separate build- 
ings, although in the Northeast they often are only from 6 to 10 
feet apart, and the gap is covered with a roof, boarded up in the 
rear and used as a storage place, called a "dingle." 
Two-storied camps, having the kitchen and dining-room on 
the lower floor and the sleeping quarters on the second floor, 
are sometimes used in the Adirondack mountains, although the 
general practice is to use one-storied buildings. 
(4) Stables or hovels — rough buildings with a good roof and 
fairly tight sides — are constructed to afford proper protection to 
animals. They are equipped with stalls, feed boxes, harness 
racks and grain bins. Each animal usually is allowed a stall 
space of 5 by 10 feet. When a large number are kept in one 
camp, the stalls are arranged on opposite sides of the building 
with an alleyway in the middle in which grain and hay are stored. 
A 6-foot runway is left behind the animals to facilitate cleaning 
the barn and to afford a passage for the animals to and from 
their stalls. 
(5) A storehouse, where surplus supplies are kept. This may 
be a detached building, or a room in the cook shanty set aside 
for this purpose. 
(6) A storage or root cellar which is an underground place 
where vegetables are kept. It must be frost-proof and yet cool 
enough to prevent the produce from spoiling. 
(7) A blacksmith shop where horses are shod, and sleds and 
other equipment made and repaired. If a variety of work is 
performed there must a set of iron- and wood-working tools. 
