COMMODITIES BARTERED
| Bread, stale | 372 lbs. |
| Bread, pieces of | 403 |
| Grease | 365 lbs. |
| Bones | 331 lbs. |
| Beans | 425 lbs. |
| Peas | 156 lbs. |
| Rice | 746 lbs. |
| Dates | 25 lbs. |
| Bacon | 678 lbs. |
| Lard | 960 lbs. |
| Sugar | 274 lbs. |
| Jam | 56 lbs. |
| Pea Soup | 318 pkgs. |
| Limejuice | 3 cases |
COMMODITIES RECEIVED IN RETURN
| Potatoes | 5281 lbs. |
| Carrots | 133 lbs. |
| Cabbage | 339.5 lbs. |
| Turnips | 851 lbs. |
| Onions | 200 lbs. |
| Veal | 938 lbs. |
| Liver | 76.5 lbs. |
| Eggs | 198 |
The menu for the week of April 20-26, inclusive, was as follows:
APRIL 20—SUNDAY BREAKFAST Boiled eggs Fried bacon Oatmeal and milk Bread and butter Coffee.
DINNER Roast veal and gravy Mashed potatoes Sage dressing Stewed tomatoes Apple pie Mixed pickles Bread and butter Coffee.
SUPPER Roast beef Potato salad Lemon cake Bread and jam Cocoa.
APRIL 21—MONDAY
BREAKFAST Oatmeal and milk Fried bacon Wheatcakes and syrup Bread and jam Coffee.