The cook was in charge of the shanty. A camp's prestige rested on the quality of the food which was judged by the cook's ability to cook bread on the embers of the hinge fireplace. The fire was never allowed to burn out; it provided warmth, a source of light for the shantymen, and heat for drying their clothes. As a rule, meals were at 5:00 a.m., 12 noon (usually eaten cold at the cutting site), and at 6:00 p.m.. The fare consisted of salt pork, tea, blackstrap molasses, beans and bread.
