Anybody else like to buy recipe books as souvenirs anytime you visit someplace new? I have food-related books from the Smokey Mountains, the Rocky Mountains, Maine, Florida... You get the idea. I love to eat! But I also appreciate the culture and history that focuses around food. So you know how much fun I had researching meals for Beneath the Slashings, set in a lumber camp at the close of the American Civil War.
(Slashings--n. Broken branches, splintered trunks, and other debris left on the ground after lumbering.)
The day of a 19th-century lumberjack started well before the sun rose and didn’t end until after dark, broken only by a hasty meal in the woods at noon. You can imagine the kind of appetite he brought back to camp with him at night. Now picture 10, or 50 or 80 more men just like him and you can begin to understand why the cook was the most important and highest-paid person in camp, after the foreman.
Cooking in a lumber camp was nothing like cooking today. During the Civil War-era, all food preparation had to be done over an open fire. The main staple of these early camps was beans buried in the bunkhouse fire (the "beanhole") and left to simmer all night. If you were with one of the finer organizations, they might be supplemented with salt pork, biscuits, and molasses. Even after cook stoves became common, fare remained simple and was contingent upon the supplies the cook was able to procure. Often these men, and later women, had to be extremely clever with what they had available. If a cook proved to be a “belly robber” and popular opinion turned against him, he was quickly replaced.
Here are some real recipes I dug up from the logging era. It wasn’t uncommon for a cook to go through 50 pounds of flour every other day and sack after sack of beans, so the proportions have been cut down. Beans and biscuits were time-honored staples from the very earliest days in the woods. Vinegar pie was popular in northern Michigan where my story takes place. And molasses cookies were another old favorite. Notice that none of the recipes require milk or butter, which did not keep. Eggs were not common until the later days of lumbering.
(These recipes come straight out of my free Classroom Resources booklet that helps parents/teachers get the most mileage out of this historical middle grade series.)
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