We would rush across the road to home, and tell mother how nice the cooks were to us. We were forbidden to go back again that day. But come tomorrow, we would be at the cookhouse as soon as our breakfast was done. During break time in the afternoon the cooks would rush over to spend time with mother, and do up little turns for her in the house. Mother always had tea waiting for them and some crumb cake and jellyroll, that they would rave over. The cooks looked forward to those short breaks away from their work, and the heat in the cookhouse. Looking back, years later, I often wonder how they accomplished so much with no modern conveniences as people have in large eating establishments today. The supplies needed at the cookhouse would be trucked from the train station in Tignish , or from local businesses. This would be done by horse and farm wagon. Supplies would arrive in large wooden pails, bags and barrels. The molasses was in puncheons. Flour and sugar were always in hundred pound bags. The largest molasses jar we ever saw was inside the cookhouse door, and as children we wanted to know why it was so big. The cooking was done with coal, hauled from the railroad 46