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Description
Structures and machinery: left to right: cook-house (background), a bundle rig (powers the grain separator), water wag, "dog house" (where laborers pinned and sewed sacks of grain or barley), and a small threshing machine. According to Marguerite Hurley Menke, the Chinese cooks cooked all day and night. They always had pie made from dried fruit. The "season" started after the Fourth of July and could last from 60-100 days.
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