Click on the numbers to continue your self-guided tour
14. Cook Stove
The drive stove traveled down river with the men. The cook set up his ovens in dug out fire pits along the banks of the river. During the early years, the menu consisted mainly of baked beans, salted pork bellies, bread, molasses, black tea and pie. A logging operation was always judged by the quality of the food it served.
After 1961, with better facilities and more manpower there were 9 pointer boats each with 9 men, 4 cookery boats with 4 men and 1 foreman. Supplies included 35 bags of flour, 35 bags of potatoes, 5 bags of sugar, 6 bags of beans, 3 bags of peas, 25 barrels of salt pork belly, 25 barrels of spareribs 5 gal container of molasses, 12 cases of 6 tins pot roast beef, 2 cook stoves and 10 Eaton catalogues. All these supplies including the boats and cook stoves and sleeping equipment were portaged on men's backs when the 35 rapids and chutes were encountered on the Coulonge.
A traditional logger's meal, cipaille (sea-pie) is a layered meat pie with a crusted top. It is made in cast iron pots and cooked for six hours. During earlier times the pie was made with wild game, today the combination tends to include chicken, beef and pork. Sea pie is served with homemade baked beans, mashed potatoes, coleslaw, fresh buns, and a slice of pie with tea.
