Lanterns should be emptied and cleaned. All dishes should be washed, wiped, counted, packed in barrels. All kitchen ware should be treated in the same way.
Any provisions left—there should be practically none—can be disposed of by selling or giving away. Amount and kind will determine that question.
The kitchen stove must be cleaned and if it is to remain in camp should be covered with grease and boarded up unless it is to be used during the winter by campers. Store all equipment in a dry, light room and do not fail to have it insured.
The Director should be the last one to leave camp. She should make a round of inspection and be sure all is well before closing the camp doors for the long winter months.
VI
CAMP RECORDS AND ACCOUNTS
Not only is the keeping of camp records a necessity, but certain records are of great value in planning future camps. Also personal records are of value during the winter to Local Councils and Directors, and in some cases to the National Headquarters.
Every Scout entering camp should have a record tag similar to the one shown in [Cut B], which when filled out is kept on file during her stay in camp, and transferred to another file the day she leaves camp. Her height and weight should be taken in camp the day of or the day after her arrival, and if possible when she is in her bathing suit. Similar measurements should be taken the day she leaves camp. A personal record of all tests passed may be kept on the back of the card. It would be of interest to parents and of value to the Director when making out a camp report.