72 LOGGING 
The kitchen equipment consists of one or more cook stoves, and 
the necessary utensils required in the preparation of food for 
large numbers of men. Some of the modern camps now use 
electric dish-washers and have small refrigerating plants or special 
underground cold storage facilities for keeping meats and perish- 
able foods. 
The kitchen utensils may be of iron, tin, or granite ware. Dining 
plates and serving vessels often are of granite or agate ware, 
although heavy china is considered preferable because there is 
danger of the enamel chipping off granite ware. Cutlery is of 
steel with plain wooden handles. 
Rations. — In preparing bills of fare for camp purposes, the 
cook is dependent not only on the supplies on hand but also on 
the regularity with which they are delivered at the camp. This 
varies with the distance from the source of supplies and the 
weather conditions. There cannot be a well-defined system of 
bills of fare in camps where the cook must rely upon wagon or 
sled transport for bringing in the foodstuffs. When the camp is 
located on a logging railroad, the problem is more simple, since 
regularity in delivery is practicable. Cooks are expected to vary 
the daily bill of fare as much as possible, in order that the workmen 
may not tire of their food. The average logger's ration is about 
double that of the United States army on garrison duty and may 
reach, on an average, between 6,000 and 7,000 calories daily for 
workers in the colder portions of the country. An investigation of 
logger's rations^ made in the Northwest in 1918, disclosed the fact 
that the unnecessary and avoidable waste in feeding men in 
logging camps was from 20 to 30 per cent, due to (a) incompetent 
buyers and to lack of system in making purchases, (b) storage 
waste through deterioration of perishable foods and to damage by 
rats and other vermin, (c) table waste, the greatest single factor, 
caused by serving too great a variety and the preparation of too 
large quantities of each variety, (d) plate waste, caused by indi- 
viduals taking more food than they desired. These various wastes 
were attributed chiefly to serving too large portions of meat and 
similar foods, greed, food sabotage, and unpalatability. The 
chief remedy suggested was a reduction in size of portions served, 
personal appeals to the men to avoid waste, and more careful 
preparation of food in order that all of it might be palatable. 
^ Made by the Signal Corps, U. S. Army, Spruce Production Division. 
