The Kansas City sun. (Kansas City, Mo.) 1908-1924, 1914-03-21
.1XASZNFLOG NJ
or Z2EF0REST

three inches of snow on the bed. The bean hole
was a beloved institution in the old days; there
from was drawn the steaming pot of beans that
had remained covered with Goals all night. Dun
derfunk" was a fine dish, too; it was usually af-
forded on Sunday. 1t was made of %parboiled
bread, salt pork and molasses, deposited in al
ternate rows in the kettle, and when cooked made
delicious pudding. They used to have pies and
such dainties on Sunday, too. But in the main
the diet was good solid food, and plenty of it;
the men had a%ppetites, got away with it, felt fine
and made lots of work for the cook. Those indeed
were the happy days. 1t is so different now.
For dainties there were none, and biscuits we're
an unheard of delicacy. Fancy baking a sufficient
number of biscuits to appease the hunger of so
or rs husky laborers, each with an appetite of
buzz-saw destructiveness! The nearest approach
to biscuits was to be found in what was termed
"bannocks." These were in reality overgrown
baking powder biscuits, though. They contained
the same ingredients, but were baked in loaf
form and by the wholesale quantity.
But the piece de resistance of the lumbermans
fare was baked beans. And who can gainsay the
statement that there is no more enjoyable and
satisfying dish-properly p~repared-after having
attented the formal opening of the camp bean
hole?"
Beans were a staple article of diet, but they
never appeared to pail on the men in camp. A
huge kettle of this favorite ration was placed to
boil early in the day, and allowed to simmer for
hours. At last, having been pronounced done,
preparations for the baking were made. A large
hole was dug in the ground and lined with thick
stones. In this opening a roaring fire was kin.
died and kept going until the stones and sur.
rounding earth became thoroughly heated. Then
the salt pork was carefully distributed among the
contents of the kettle. the cover put in place and
the kettle was lowered into it's waiting receptacle.
Earth was then placed over the top of the kettle
to the depth of several inches, and on this a roar
ing fire of pine boughs was kindled and kept go.
ing until just before breakfast time in the morn.
ing, when the kettle was again brought out of its
resting place and the cover removed.
Stories may be written of delicious viands, but
no poem, be 1t ever so exquisite in construction
and sentiment, could do justice to the feeling
aroused by the aroma which arose from the bean
kettle and smote upon the olfactory organs of the
hungry men awaiting the feast.
For a number of years there has at different
times circulation been given to a report that the
supply of timber is nearing exhaustion. This is
an error. True, in some districts, which have been
the scene of heavy operations for many successive
years, about all the valuable standing pine has
been cut, but these areas by no means represent
the supply as a whole. There are still vast tracts
virgin pine timber in northern Michigan, Wis
consin and Minnesota. This is being cut into lum-
Der by large concerns and the product marketed
in increasing quantities. 1t is estimated that it
will still be a great many years before the pine
resources of the northern section of the states
named will be exhausted.