Answer Sheet for Student Handout

Part 2: SHANTY CAMP FLOORPLAN
The shanty should have the following elements:
- log walls
- small door
- camboose (central open fire pit contained by logs and filled with sand)
- pile of firewood
- bunk beds along exterior walls (benches in front to eat from)
- bunks for the cook and cook's helper
- cookery area filled with work table and counters; barrels of water with drain trough to outside; stored food such as barrels of pork and sacks of flour
- wash stand with basin for personal grooming; barrel of water and drain trough to outside
- area for sharpening axes with grindstone
- clerk's desk and sundries chest

Part 3: A DAY-IN-THE-LIFE OF A CAMP COOK

1.
3:00 am to 4:00 am: cook awakes

4:00 am to 5:00 am:
- tend fire
- lay out the hot breakfast (beans, bread and tea) for loggers
- pack gang lunches of boiled salt pork, bread, dry tea leaves (hot tea was made in bush) and corn syrup or molasses if available

5:00 am to 6:00 pm:
- tend fire
- bake bread, boil salt pork, soak beans for tomorrow’s breakfast
- tidy the cookery
- take a mid-day nap
- prepare supper of boiled potatoes and beef, and rice pudding or stewed dried apples

6:00 pm to 9:00 pm:
- tend fire
- lay out the hot supper
- tidy the cookery
- set soaked beans in fire for tomorrow’s breakfast

9:00 pm: cook goes to bed

2.
In one season (September through May) shanty camp of 105 men would consume over:
- 83 barrels of salt pork
- 9.2 bushels of beans
- 745.5 pounds of tea
- 89.3 barrels of flour
- 378 gallons of corn syrup or molasses
- 598.5 pounds of tobacco


Treena Hein
Rory MacKay, Betty Biesenthal
19th Century
Ontario, CANADA
© 2007, Davenport Centre - Heritage Hall. All Rights Reserved.

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