Camping For Boys Part 13

Prepared by C. F. LANGWORTHY.

Expert in charge of Nutrition Investigation.

Carbohy- Calories Chart 1 Protein Fat drates Ash Water per Whole milk 3.3 4.0 5.0 0.7 87.0 310 Skim milk 3.4 0.3 5.1 0.7 90.5 165 b.u.t.termilk 3.0 0.5 4.8 0.7 91.0 160 Cream 2.5 18.5 4.5 2.5 74.0 865

Chart 2 Whole egg 14.8 10.5 --- 1.0 73.7 700 Egg white 13.0 0.2 --- 0.6 86.2 265 Egg yolk 16.1 33.3 --- 1.1 49.5 1608 Cream cheese 25.9 33.7 2.4 3.8 34.2 1950 Cottage cheese 20.9 1.0 4.3 1.8 72.0 510

Chart 3 (edible portion of) Lamb chop 17.6 28.3 --- 1.0 53.1 1540 Pork 16.9 30.1 --- 1.0 52.0 1580 Smoked ham 16.1 38.8 --- 4.8 40.3 1940 Beefsteak 18.6 18.5 --- 1.0 61.9 1130 Dried beef 30.0 6.6 --- 9.1 54.3 840

Chart 4 Cod, lean fish 15.8 0.4 --- 1.2 82.6 325 Cod, Salt 21.5 0.3 --- 24.7 53.5 410 Oyster 6.2 1.2 3.7 2.0 86.9 235 Smoked herring 36.4 15.8 --- 13.2 34.6 1355 Mackerel, fat 18.3 7.1 --- 1.2 73.4 645

Chart 5 Olive Oil --- 100.0 --- --- ---- 4080 Bacon 9.4 67.4 --- 4.4 18.8 3030 Beef suet 4.7 81.8 --- 0.3 13.2 3510 b.u.t.ter 1.0 85.0 --- 3.0 11.0 3410 Lard --- 100.0 --- --- ---- 4080

Chart 6 Corn 10.0 4.3 73.4 1.5 10.8 1800 Wheat 12.2 1.7 73.7 1.8 10.6 1750 Buckwheat 10.0 2.2 73.2 2.0 12.6 1600 Oat 11.8 5.0 69.2 3.0 11.0 1720 Rice 8.0 2.0 77.0 1.0 12.0 1720 Rye 12.2 1.5 73.9 1.9 10.5 1750

Chart 7 White bread 9.2 1.3 53.1 1.1 35.3 1215 Whole wh bread 9.7 0.9 49.7 1.3 38.4 1140 Oat breakfast food (cooked) 2.8 0.5 11.5 0.7 84.5 285 Toasted bread 11.5 1.6 61.2 1.7 24.0 1420 Cornbread 7.9 4.7 46.3 2.2 38.9 1205 Macaroni 3.0 1.5 15.8 1.3 78.4 415

Chart 8 Sugar, granulated --- 100.0 --- ---- 1860 Mola.s.ses 2.4 --- 69.3 3.2 25.1 1290 Stick candy --- --- 96.5 0.5 3.0 1785 Maple sugar --- --- 82.8 0.9 16.3 1540 Honey 0.4 --- 81.2 0.2 18.2 1520

Chart 9 Parsnip 1.6 0.5 13.5 1.4 83.0 230 Onion 1.6 0.3 9.9 0.6 87.6 225 Potato 2.2 0.1 18.4 1.0 78.3 385 Celery 1.1 --- 3.4 1.0 94.5 8

Carbohy- Fuel Value Chart 10 Protein Fat drates Ash Water Calories per Sh.e.l.led beans. fresh 9.4 0.6 29.1 2.0 58.9 740 Navy beans, dry 22.5 1.8 59.6 3.5 12.6 1600 String beans, green 2.3 0.3 7.4 0.8 89.2 195 Corn, green 3.1 1.1 19.7 0.7 75.4 500

Chart 11 Apple(edible portion) 0.4 0.5 14.2 0.3 84.6 290 Fried fig 4.3 0.3 74.2 2.4 18.8 1475 Strawberry 1.0 0.6 7.4 0.6 90.4 180 Banana 1.3 0.6 22.0 0.8 75.3 460

Chart 12 Grapes(edible portion)1.3 1.6 19.2 0.5 77.4 450 Raisins 2.6 3.3 76.1 3.4 14.6 1605 Canned fruit 1.1 0.1 21.1 0.5 77.2 415 Fruit jelly --- --- 78.3 0.7 21.0 1455 Grape juice 0.2 --- 7.4 0.2 92.2 150

Chart 13 Walnut 16.6 63.4 16.1 1.4 2.5 3285 Chestnut 10.7 7.0 74.2 2.2 5.9 1875 Peanut 25.8 38.6 22.4 2.0 9.2 2500 Peanut b.u.t.ter 29.3 46.5 17.1 5.0 2.1 2825 Coconut, desiccated 6.3 57.4 31.5 1.3 3.5 3121

[Ill.u.s.tration: Chart 14 Functions and Uses of Food; Const.i.tuent of Food]

Chart 15 DIETARY STANDARD FOR MAN IN FULL VIGOR AT MODERATE MUSCULAR WORK Protein Energy Condition Considered Grams Calories Food as purchased 115 3,800 Food eaten 100 3,500 Food digested 95 3,200

ESTIMATED AMOUNT OF MINERAL MATTER REQUIRED PER MAN PER DAY Grams Phosphoric acid (P2O5) 3 to 4 Calcium oxid 0.7 to 1.0 Sulphuric acid (SO3) 2 to 3.5 Magnesium oxid 0.3 to 0.5 Pota.s.sium oxid 2 to 3 Iron 0.006 to 0.012 Sodium oxid 4 to 6 Clorin 6 to 8

Time required for Digestion of various Foods: Hrs. Min.

Apples, sweet 1 30 Apples, sour 2 Beans, pod, boiled 2 30 Beef, fresh, rare roasted 3 Beef, dried 3 30 Beets, boiled 3 45 Bread, wheat, fresh 3 40 Bread corn 3 15 b.u.t.ter (melted) 3 30 Cabbage, raw, with vinegar 2 Cabbage, boiled 4 30 Cheese 3 30 Codfish 2 Custard, baked 2 45 Ducks, wild, roasted 4 30 Eggs, fresh, soft boiled 3 Eggs, fresh, hard boiled 3 30 Eggs, fresh, fried 3 30 Lamb, fresh, boiled 2 30 Milk, raw 2 15 Milk, boiled 2 Parsnips, boiled 2 30 Mutton, roast 3 15 Mutton, boiled 3 Mutton, broiled 3 Pork, roast 5 15 Potato, boiled 3 30 Potato, baked 2 30 Rice, boiled 1 Sago, boiled 1 45 Salmon, boiled 4 Soup, beef, vegetable 4 Soup, chicken 3 Tapioca, boiled 2 Trout, boiled or fried 1 30 Turnips, boiled 3 30 Veal, fresh, boiled 4

Food naturally falls into four cla.s.ses. Potatoes and grains furnish starches. The starchy foods are heat and force producers. Eggs, meats, nuts, milk, dried beans, peas and lentils furnish nitrogen, and are flesh and muscle producers. b.u.t.ter, oil, lard, and fatty meats supply fats.

Sugar, mola.s.ses, honey, fruit, etc., furnish sugar.

Starchy foods should be cooked at a high temperature and either boiled or baked; nitrogenous and fatty foods at lower temperature, prolonging the time. Meats are much better broiled, roasted, or stewed than fried.

Vegetables should be steamed or baked so that the juices may not be wasted. Veal and pork (except ham and bacon) should have no place in the menu of a boys' summer camp. Both require from four to five hours and fifteen minutes to digest. Study carefully the above tables and then plan your meals intelligently.

Table of Approximate Weights and Measures Three teaspoonfuls = one tablespoon.

Four tablespoonfuls = one wine gla.s.s.

Two wine gla.s.ses = one gill.

Two gills = one tumbler or cup.

Two cupfuls = one pint.

One quart sifted flour = one pound.

One quart granulated sugar = one pound, nine ounces.

One pint closely packed b.u.t.ter = one pound.

Three cupfuls sugar = one pound.

Five cupfuls sifted flour = one pound.

One tablespoonful salt = one ounce.

Seven tablespoonfuls granulated sugar = one half pint.

Twelve tablespoonfuls flour = one pint.

Three coffee cupfuls = one quart.

Ten eggs = one pound.

Buying Food

The purchase of food is an important item of expense in operating a boys'

camp, large or small. If the camp is a large one, one hundred or more boys, and you have a good-sized refrigerator and storehouse, always purchase in bulk form from a wholesale firm. Canned goods, such as peas, tomatoes, corn, and apples, buy in gallon cans in case lots and save cost of extra tin and labels. Cocoa may be purchased in five-pound cans.

Condensed milk (unsweetened) in 20-ounce cans. Flour and sugar by the barrel. Beans by the bushel. b.u.t.ter by the firkin[1]. For instance, a good heavy 200-pound hind quarter of beef will furnish a roast beef dinner, a steak breakfast, a meat stew supper, a meat hash breakfast, and a good thick soup full of nourishment from the bones. The suet may be rendered into lard. There will be no waste, and you get the very best of meat. Buy lamb whole and fowl cleaned, and eggs by the crate. Keep an accurate inventory, also the cost of foods. It will be found interesting to make a resume of food at the end of each season, listing quant.i.ties, costs, and amounts used each day and ascertain the actual cost per day for each boy.

[Transcriber's Footnote 1: About 1/4 of a barrel or 9 gallons (34 liters).]

The following "Grocery List" is for a large camp, but it will serve also to form the basis of providing for small camps:

Cocoa Coffee Sugar (granulated) Beans, yellow Beans, red kidney Tapioca Rice Oatmeal (in bulk) Cornmeal Toasted Corn Flakes Cream of Wheat Shredded Wheat Salt (table) Salt (rock) Pepper, black Ginger Cloves Soda Cinnamon Baking Powder Cream of Tartar Magic yeast Raisins (seeded) Currants Flour Graham flour Corn starch Gelatin Figs Prunes Evaporated fruits Codfish cakes Macaroni Crackers Ginger Snaps Pilot Biscuits Extracts: Vanilla, Lemon Kitchen Boquet (for gravy) Chocolate cake Lemons Olive Oil Vinegar Lard b.u.t.ter Eggs Onions Potatoes Sapolio [soap]

Gold Dust Laundry soap Mustard (dry) Mustard (prepared in mugs); Chow Chow Pickles Piccalilli; Chili Sauce Bacon Ham Dried beef Salt pork Cheese Matches Candles Kerosene oil Lantern wicks Chloride of Lime.

CANNED GOODS

Corn; Sliced peaches; Tomatoes; Shredded pineapple; Peas; Strawberries; Lima beans; Clams (for chowder); Beets; Condensed milk (unsweetened); Apples; Salmon; Plums;

The Steward

A reliable person should be in charge of the food supplies. In some camps he is called the Steward. He will see that the supply is sufficient, arrange the menus in consultation with the Chef, keep his storeroom neat and scrupulously clean. As a matter of record and for the purpose of ascertaining cost of feeding the boys, a number of camps keep a daily record like the ill.u.s.trated form.

The Cook

The cook is the keynote of happiness or unhappiness. Get a good cook, professionally and morally, one who understands that he is not in camp for a vacation. A capable cook will take care of fifty boys without any a.s.sistance, except what help the boys may render in the preparation of vegetables. For years two cooks have looked after the meals of 175 to 200 boys in the camps conducted each season by the writer. The wages of the head cook or chef range from two to three dollars and fifty cents a day.

Some camps secure cooks from the hotels and restaurants, others from the lumber camps. No matter where he is secured, be sure that he is clean, in person, in habits, and in speech. Do not permit boys to loaf about the kitchen. In the planning of menus, food value and variety must be considered. The following represents the staple articles of food for a boys' camp.

[Ill.u.s.tration: COMMISSARY DEPARTMENT CAMP BECKET]

SUGGESTED LIST OF DISHES FOR BOYS' CAMPS Breakfast

Fruit: Bananas, raspberries, blueberries, cantaloupes, apples, stewed prunes, applesauce, baked apples, stewed apples, stewed apricots, stewed figs.

Cereals: Oatmeal, Shredded Wheat, Cream of Wheat, Toasted

Corn Flakes; corn meal mush and milk, Hominy Grits, Puffed Rice, Wheatlets.

Eggs: Fried, boiled, scrambled, omelette, poached on toast.