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He who has to serve a time at Lancaster may consider himself a part of one great, big machine. It is the same over and over everlastingly. You awaken when the big bell rings at six o'clock in the morning, you dress hurriedly. Soon another bell rings to notify you that breakfast is ready. You all fall in line and march to the dining room, where you will find but a small selection of delicacies on the bill of fare. It is hash, white bread and coffee for about three hundred and sixty-five mornings out of the year.

The hash is made of fresh beef and potatoes, and is a substantial and nourishing food. When you have had breakfast you go to your cell and take a little rest or a smoke for ten or fifteen minutes; then another bell rings, which means line up and go to work. The men walk in line, single file, but do not use the lock step. As soon as they come into



the shop they start to work immediately and keep it up until noon. The shops manufacture brooms, whiskbrooms, and reed and rattan chairs. You are supposed to work a certain amount called a task, and when your task is done, you may sit down or keep working. What your work over your task is credited to you and turned into the prison bank once a month. Of course there are some men who never make any overtime and prefer to sit down and rest. At noon the big whistle blows and the men march to the dining room. Here is served a good substantial dinner, although it is plain. For many years there was but little variety in the food or in the preparation of it. Upon taking office, Warden Melick engaged for dining room superintendent, Mr. Andrew Walsh, who had served as chef for the officers in command of our army in the Philippines. He at first gave the kitchens and dining room a general cleaning out, and put in many new utensils. Then he com-


menced to serve meals in true army style. How the boys did enjoy it! Formerly they used to know the regular bill of fare by memory, but now they never knew what was coming. The instruction from the warden was to feed good; have everything thoroughly prepared, have it clean and waste as little as possible. I have seen many a meal served in the prison that would far surpass the meals served for a quarter in the restaurants; and I thought of the "bread line," in the large cities, and the poor in our own city, and wished that all the poor folks could fare as well as the boys at Lancaster. The Sunday dinner usually consisted of roast pork, brown gravy, mashed potatoes, and vegetables galore in season. Coffee and ice water goes with the dinner. Let us hope that the present warden will look alter the cows and install a silo and have some milk for the boys. The following is a list of dishes served in as much variety for dinner as possible: Roast fresh pork, roast beef, meat pie, beef with



brown gravy, New England boiled dinner, stews, boiled and baked pork and beans, hamburger steak, beef roll, bean soup and vegetable soup, boiled, mashed and fried potatoes, parsnips, tomatoes, onions, turnips, cabbage, cauliflower and melons in season. These vegetables are raised in the prison garden, are served in abundance, and the men like them. However, there is no table cloth, no cut glass, no china or napkins, and no finger bowl. It may seem a little queer for the new corner at first but he soon gets used to it. The dishes are passed around by inmate waiters, who will not take a tip, for the reason that there is no money behind the wails. If you wish for another piece of bread, hold up your right hand, if water, hold up your cup, for there is no talking at the table.

Dinner over with, the boys go to their cells for half an hour's rest. At one o'clock the big whistle again calls them to their work which lasts until five o'clock, then they again