Answer Sheet for Student Handout

Part 2: CRITICAL THINKING QUESTIONS

1 a) The foods traditionally eaten at stopping places would be beans, salt pork, potatoes and turnips, with tea as a beverage and sometimes with molasses for dessert.

b) Natural foods that might be used to supplement the foods grown at the stopping place might include wild game (meat of deer, moose, rabbit, duck, fish ), partridge eggs, and likely berries for pies (raspberries, blueberries).

2. The basics such as bread, beans and potatoes were served at every meal, but there was some variety in the foods eaten, mainly with respect to meats, because both wild meats and domestic meats were used. There might be some variety between stopping places with respect to vegetables, as some were on farms that grew turnips and carrots in addition to potatoes grown there or store-bought.

3. There was a concentration of stopping places on the Old Bonnechere Road at Basin Depot as it was a day’s travel from the train station at nearby Killaloe. The traffic on the road was described as "immense" and "ten teams at a time". All men traveling to the lumber camps of Algonquin Park had to pass this way and just above Basin several roads diverged in different directions.

4 a) Stopping places were primitive, crowded, and the men all slept in one room on simple beds or on the floor. Today’s B&Bs accommodate guests – both male and female – in private bedrooms and nicely appointed dining and sitting rooms.
Stopping places had no mattresses, showers or bathing facilities.
Stopping places were the only places to stay and eat in many areas of frontier Canada; today’s B&Bs are one accommodation option among many that a couple or family can choose from on their journey.
The food served at a stopping place was basic farm food and guests ate whatever was served. Today’s B&Bs have more variety.
Out of necessity, the stopping places would generally provide lodgings and food for horses, whereas today’s travelers are usually offered convenient parking for their vehicles.
It could be argued that it was more expensive to stay at a stopping place, because 25 cents was about a quarter of a day's pay!

b) Traditional stopping places and B&Bs are similar in that guests usually stay, eat and visit with the host family in their home.
Both stopping places and large B&Bs do serve meals such as breakfast at different times (in shifts) if the dining room is too small to accommodate all guests in one sitting.

5. The meal and lodging tickets were printed on blue paper so that the men who could not read would be know which piece of paper was their Way Order.

6 a) During the stopping place era there were no phones and mail delivery was irregular, thus communication was limited. This meant that travellers were not able to make reservations ahead of arrival, and host families had to prepare food based on experience. They had to be ingenious in their food preparation because if they made too much it would spoil and if they made too little, hungry men would have to wait for their meals. It was likely handy to have preserved meat, such as salt pork, available for emergency situations when the fresh meat that had been cooked ran out. Potatoes or other root crops cooked in quantity one day could be reheated the next day if too many had been prepared.

b) The host family would prepare foods that stored well (canned, dried, smoked) to have on hand for unexpected crowds and also have well-rehearsed plans for feeding large unexpected numbers of visitors (who would peel turnips, who would make biscuits – everyone pitched in).

7 a) Most times of the year, the Old Bonnechere Road was a winding, rough trail for a horse and wagon, but in winter it was a firm base of packed snow and ice. The roads were maintained by the logging companies (ploughing, rolling, icing) to ease the travel of supply sleighs. This made life easier for the stopping place families as well. In winter the frozen lakes and rivers added alternative travel routes.

b) Horse and heavy sleigh; for shorter distances a smaller sleigh or cutter would be used.

8. Food was purchased by the crate, sack, barrel or sleighload.

9. At the stopping places men could drink alcohol or high wines; alcohol was forbidden in the logging camps.


Rory MacKay, Treena Hein, Betty Biesenthal
c. 1900
Ontario, CANADA
© 2007, Davenport Centre - Heritage Hall. All Rights Reserved.

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