149 Food at the hotel was basic, when it was available. Some mornings, the kitchen could provide nothing more than bread and warm water. Other days brought odd-tasting eggs. Eager for variety, Dunsmuir taught the hotel chef how to make French toast. Dinners were often limited to rice and curry, and on good nights, some goat meat. Beset with gastrointestinal issues caused by the unusual diet and lack of sanitation, he discovered that the indoor plumbing wasn’t exactly reliable. One day, while the hotel’s laundress beat clothing on a rock at a nearby river, she became a crocodile’s meal. Small wonder that when his driver suffered three flat tires on a rocky mountain road during the return trip to Addis Ababa, Dunsmuir was so eager to leave that he fashioned a makeshift spare out of grass and one of the flat tires. It lasted long enough to bring them to a construction site where tire tubes were available. top: Premier Sugar, Pakistan bottom: These gents were part of Dunsmuir’s installation team at the Premier Sugar Mill and they helped install the Western States 54” x 40” batch machines. 149