My Work in the Kitchen
The work for first offenders, who are called the “Star Class,” consists of labor in the kitchen, the mess, and the officers’ quarters. Six months after I entered upon the third stage I was put to work in the kitchen. My duties were as follows: To wash ten cans, each holding four quarts; to scrub one table, twenty feet in length; two dressers, twelve feet in length; to wash five hundred dinner-tins; to clean knives; to wash a sack of potatoes; to assist in serving the dinners, and to scrub a piece of floor twenty by ten feet. Besides myself there were eight other women on hard labor in the kitchen. Our day commenced at 6 A.M., and continued until 5:30 P.M. A half hour at breakfast time, twenty minutes at chapel, one hour and a half after the midday meal, and half an hour after tea summed up our leisure. The work was hard and rough. The combined heat of the coppers, the stove, and the steamers was overpowering, especially on hot summer days; but I struggled on, doing this work preferably to some other, because the kitchen was the only place where the monotony of prison life was broken. It was the “show place,” and all visitors looked in to see the food.
The Machine-made Menu
What dining in prison means may be judged by a perusal of the schedule as given in the Prison Commission Report:
Diet for Female Convicts
Breakfast
Three-quarters of a pint of cocoa, containing ½ ounce of cocoa, 2 ounces milk, ½ ounce of molasses. Bread.
Dinner
Sunday. 4 ounces tinned pressed beef. Bread.