The Wiley Camp Cooks: A Look into Life at a 19th-Century Lumber Camp

The Importance of a Good Cook

In the late 19th century, Pennsylvania’s lumber camps were bustling hubs of activity, with workers depending on the camp cooks for their daily sustenance. The quality and quantity of food served at these camps could make or break a crew’s morale. Logging was grueling work, and meals weren’t just about nourishment—they were a source of comfort and stability. At Jack Wiley’s camp near Four Mile Run in Cameron County during the 1870s, this dependency on the camp cook was put to the test.

A Crew Divided by Taste

Wiley’s camp initially employed the Widow Spiegelmeyer and her daughter Daisy, who capably managed the camp kitchen. However, when the Spiegelmeyers left, Sabra Ann Adams took over as the cook. Her tenure revealed the deep cultural divide between workers accustomed to regional fare and those with different culinary traditions.

A group of Maine woodsmen, led by foreman John McGuin, were unhappy with Adams’s Pennsylvania-German cooking. Used to baked beans, codfish, and brown bread, they were displeased with her offerings of sauerkraut, sow-belly, apple butter, and buckwheat cakes. When they threatened to quit, Wiley stood firm, stating, “I would rather lose the crew than discharge Sabra Ann.” True to his word, Wiley replaced the disgruntled Maine men with a local crew under foreman Mark German, demonstrating his belief in the value of a competent cook.

The Heart of the Camp Kitchen

Wiley’s camp was partially self-sustaining, with much of the food sourced from his farm. Buckwheat for the griddlecakes, apples for cider and pies, and pork raised on-site helped keep the kitchen stocked. Seasonal foods like fresh vegetables were rare, with preserved staples like dried corn, salted meats, and molasses forming the backbone of most meals. Cooking in such conditions required ingenuity and efficiency.

Camp cooks like Adams had to be more than just good chefs; they needed excellent organizational skills and the strength to manage large kettles and heavy supplies. Meals were prepared on a wood-fired stove, and food for 50 or more men had to be served promptly three times a day. The job was relentless, with no room for error.

A String of Cooks and Stories

Jack Wiley’s camp experienced frequent turnover among its cooks, highlighting the challenging nature of the role. Widow Sally Baum and her daughters were hired to cook but were dismissed when Sally’s romantic entanglement with a teamster distracted her from her duties. A male cook, Dan Mundy, followed but was let go due to issues with alcohol. The Spiegelmeyers then took over, leaving when Daisy became engaged to a local man.

Adams remained for at least one season, proving her resilience despite the initial pushback from McGuin’s crew. After her departure, Wiley continued to employ other women, including a widow from Lycoming County who later married a foreman, and Annie Highgetter, a skilled cook who went on to run a hotel with her husband.

These stories illustrate not only the demanding nature of the job but also the personal connections that often formed in the camps. Many cooks, particularly women, left their roles after marrying lumbermen, reflecting the unique social dynamics of these isolated communities.

The Double Standards Women Faced

While male cooks were judged solely on their ability to provide ample, well-prepared food, female cooks faced additional scrutiny. They were expected to maintain a tidy appearance and clean cookrooms to meet the social expectations of the time. Women were often seen as symbols of morality and domesticity in the camps, an added layer of pressure in an already challenging environment.

Despite these double standards, women proved to be essential to camp life. Their resilience and resourcefulness not only kept the camps running smoothly but also provided a sense of stability for the workers.

Lessons from Wiley’s Camp

The story of the Wiley camp cooks offers a glimpse into the daily life of Pennsylvania’s lumber camps. From the challenges of feeding large crews to the personal dynamics that shaped the camps, these stories highlight the vital role of the camp cook. Without their hard work and determination, the camps would have struggled to maintain the morale and energy of their workers.

Honoring the Legacy of Lumber Camp Cooks

The cooks of Wiley’s camp, and others like it, represent a crucial part of the Lumber Heritage Region’s history. Their efforts sustained the workforce that powered Pennsylvania’s lumber industry during its peak. Whether through their culinary skills, their ability to adapt to the camp’s needs, or their role in fostering community, these cooks left a lasting mark on the region’s history.

By remembering their contributions, we honor the strength, creativity, and perseverance of the men and women who made life in the lumber camps possible. These unsung heroes remind us that even in the most rugged and demanding environments, the bonds of community and the comfort of a good meal can make all the difference.