f it conditions which are often due to
carelessness.

[Illustration: THE FIRST AID HOUSE]

XII

FEEDING THE MULTITUDE

1. PROVISIONING

To buy in large quantities at wholesale and pay for the order within ten
days is economy. To ship by boat and not by rail, when possible, also
saves money. To have a dry, well ventilated store room and an ice room
is to save still more. It is possible and feasible to order before camp
opens, the necessary dry groceries and canned goods to be used in a camp
of 150 during a period of four to five weeks, and to care for same in a
comparatively small space.

The amounts needed can be computed from the amounts necessary for a
family of four or six. In fact, the knowledge necessary to provide
properly for a family under ordinary circumstances is of the greatest
help in providing for a camp be it large or small. There are many good
cook books which specify quantities for given numbers of people; knowing
these, the numbers of campers to be fed per day, the amounts in which
various kinds of dry provisions are sold at wholesale, gives one the key
to the situation. By making out roughly a week's menus, a close estimate
can be made.

Cereals, flours and meals can be bought by the sack and range in weight
from 50 to 100 pounds. Sugar can be bought by the bag or barrel, the
latter being better because it is cleaner. Navvy beans, to be used for
baking, are sold in bags, 150 or 160 pounds in a bag. Baking powder is
bought in 5-lb. tins. Cocoa is bought in 25-lb. drums. Macaroni comes in
22-lb. boxes. Peanut butter in 10-lb. pails. Crisco comes in 6-lb. cans;
molasses in No. 10 tins, 6 tins in a case; tomatoes in No. 10 tins, 6
in a case; apple butter in 30-lb. pails; cod fish in 20-lb. boxes; soap,
1 case of 100 bars; butter in 63-lb. tubs; eggs in a case of 30 dozen;
prunes, apricots, peaches in 25-lb. boxes; raisins in 25-lb. boxes;
cheese, 30 lbs. (whole cheese); split peas in 60-lb. bag; vanilla in
pint or quart bottles; salt, 25-lb. bag; corn starch, 1 package of 2
dozen boxes; soda, cinnamon, nut meg, ginger, pepper and mustard to be
bought in small quantities as needed.

Fresh milk, if obtained from a dairy, is delivered in 40-qt. cans. A
quart and a cup per person per day is a good allowance for drinking and
cooking purposes. If fresh milk is not obtainable, or can be had only in
small quantities, a good brand of evaporated milk should be kept on
hand.

Fresh vegetables are