Salt Lake Telegram | 1929-09-29 | Page 14 | Writer Tells of Camp Life of Pipe Layers

W Writer riter iter Tells Of Camp Life i Of Pipe Layers Workers Corkers Meals D During ring Job Described r Fed Well I 1 IBy By LANE BOST It It- might ht be Inter Interesting to some people to know how the pipe liners who who laid laid tho tiro huge natural natura gas lines fro front froni l Wyoming to Salt L Lake ke Ogden and other Utah cities clUes were fed ted I For an example we e will Took look over I wh what t was prepared and consumed In the tho last camp on the line lInc near the wells In Baxter basin Wyoming Beginning at 6 clock at night 40 24 pou pounds ds of or potatoes es were were peeled peel and made ready for Cor Elther Either corn peas carrots or or turnips were prepared prepared pre pre- pared next about six bushels of or corn forty pounds of shelled peas or 01 four bushels of ot what turnips t turnips I what whatever ll ever er ever the case might be From thirty thirty thir thir- ty to fifty pounds of or radishes and rind green reen ci onions lons were were ere always alays eaten in two meals Then about fifty pounds of or beans were were put on to cook In order to ha have hae e them ready for the next da day So far Car an Idea of ot how much green stuff was was used N Raw Now w to the 1 butcher ut and cook At 6 In th the evening eve eve- fling ning the butcher began whacking up a half beef Most MORl of oC this meat was as roll rolled d dInto Into roasts roasts roasts-a a t. t halfa half's beef usually made about 30 sized good-sized roasts Th Tho roosts roasts w were re put In the oven as soon as as' the they were reAd ready read Some Som being sliced arid and used for lunches and the tho rest resl for dinner and supper From the grease and meat juice from the roasts It was was possible pos pos- sible to make about twenty five gallons of or 13 gravy It would bo be Impossible In feeding men mento to serve Herve the thc meals right off orr the stove so the m most st stor of or tho the food was cooked at att night and heated again before beCore the meal for Which It was served The ples and puddings were famous These pies were ere made In lotsof lots of oC forty or fifty being bel appIe apple apple ap ap- pIe raisin peach pear peal or ben berry Breakfast st was as a different This meal was as served ed piping hot lf right ht off tHe stove stoe Other thin using two c cases ses of eg eggs s about bou t O hot hol cakes I never counted th them m 20 0 gallons 0 of coffee and ten gallons gallons gal gal- lons Ions of or fruit fruit this meal was not nol m much h of oC a n chore I think Sundays Sunday's J meals eals were ere de deserving de- de serving ser of special mention The TIe vegetables sauces i uces and side sl e dishes were prepared c especially careful 90 so as to go good with the pounds of or fried spring chicken and 30 gallons of or ice cream that v-that was served for Cor supper along with the four tour whistle welters iced tea Iced water Iced water lemonade and coffee coHee It was' was a a job It Ie you OU dont don't think so tr try r It some time and Invite a battalion of or the Infantry as as dinner guests guest