74 
LOGGING 
Table VI 
LOGGING CAMP RATIONS^ 
(Pounds per man for one day.) 
Commodity 
Meat, fresh 
Bacon or salt pork 
Eggs _ 
Lard substitutes 
Butter and substitutes. 
Cheese 
Milk, canned^ 
Milk, freshC) 
Beans 
Potatoes 
Canned vegetables 
Fresh vegetables 
Sugar 
Syrup and molasses . . . 
Jams and jollies 
Flour (allkinds) 
Cereals 
Corn meal 
Corn starch 
Rice and barle.y 
Dried and canned fruits 
Fresh fruit, etc 
Tea 
Coffee 
Salt 
Pepper 
{') 
(0 
1.25 
0.89 
0.36 
O.io6 
0.080 
0.18 
. 150 
.029 
0.050 
0.250 
1.000 
0.125 
0.35(5) 
1.000 
1.62(«) 
0.362 
0.125 
C) 
0.200 
0.34 
0.250 
0.067 
0.031 
0.900 
1.30 
0.100 
0.020 
0.082 
0.020 
0.020 
e) 
0.250 
0.250 
0.137 
0.010 
0.028C) 
0.071 
.020 
.065 
(') Weights of food as purchased. 
(^) Pacific Coast conditions. Prepared by the Signal Corps, U. S. Army. Spruce Produc- 
tion Division. 
(') Maine logging camp. 
(^) When fresh milk is available, canned milk is not used and \'ice versa. 
(^) Includes rice. 
(*) Includes potatoes and other fresh vegetables. 
C) Includes cocoa. 
in northern camps because logging; was confined chiefly to the 
colder months of the year when there was less danger of conta- 
gious diseases due to unsanitary surroundings. 
Most loggers now take every possible precaution to prevent 
disease. This is due to a realization that the highest labor effi- 
ciency can be secured only in camps where a high sanitary standard 
is maintained, and to the passage of State laws which are designed 
to protect public health in industrial camps. 
State regulations chiefl}'- govern the subjects of water pollution, 
disposal of camp refuse of all kinds, and ventilation. Bowel 
