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Correctional Officer Ernest Lageson.

Officer Al Shield.

Chief Steward Bob Bristow.

The inmates inside the cellhouse likewise were subjected to an additional count, and once it was complete, Captain Miller signaled Officer John Barker, who was posted on the recreation yard perimeter catwalk (considered the least favored assignment by the correctional staff). He then lowered the key to Officer Al Shield, who would open the yard door leading to the Industries. When the signal was given, the inmates would march line-by-line down the narrow steep stairwell and pass through the “snitch box,” a name affectionately given to the metal detector by the inmates. When each inmate had arrived at his assignment, before they were all allowed to start work, the officers performed a final count. Once this process was complete, the numbers were called in to the Armory, where Cliff Fish tallied the latest figures. Then the yard was again secured, and the key was passed back up to Barker on the catwalk.

After the inmates assigned to the Industries were situated and the recreation door was secured, those who were assigned to “inside details” were released from their cells. Then when all of the count data had been submitted to Fish in the Armory, Ernest Lageson started assembling and issuing equipment to the twelve men assigned as cellhouse orderlies. He also assisted Bernie Coy, who was assigned to the library detail and briefly supervised the orderlies’ activities as they began reviewing the request and distribution lists. Cretzer was forced to remain in his cell, since he still had not been assigned to a work detail, while the other inside-detail inmates lined up, waiting to start work.

The breakfast detail was supervised by Chief Steward Bob Bristow and Steward Charles Scanland, assisted by Officer Larry O’Brien. There were twenty-three inmates assigned to the Culinary Department, and their work schedules were among the most demanding in the prison, though these assignments were also the most highly coveted by the inmates. The culinary workers often labored seven days a week, and their cells were located close together at the west end of the cellhouse. They generally worked long hours, starting their day around 5:45 a.m., and ending sometime after 6:00 p.m. The culinary employees were not paid, unlike those working in the industries. However, there were many benefits that made this assignment worthwhile. The workers could sample fresh foods, and could even make special dishes, provided they managed to squelch the suspicions of the correctional officers. It was also said that many of the culinary inmates were able to concoct their own “special brews.” For convicts serving long sentences and life terms, there was little use for the money that they could earn in the industries. Additionally, all of the inmates assigned to the “inside work details” were often allotted special daily recreation yard privileges, away from the normal inmate population. If their work in the cellhouse was completed satisfactorily, they were allowed a short respite in the yard every afternoon.

By 11:10 a.m. most of the inside detail activities were complete, and the inmates would then returned to their cells for a count and to prepare for lunch. On this particular day, Henry Langston was the only inmate assigned to the yard for clean up and maintenance duty. Convicts assigned to this detail were nicknamed “yard birds.” Langston too was eventually called into the cellhouse, since inmates would soon be lining up in the yard in preparation to return to the Mess Hall. At 11:30 a.m. the powerhouse steam whistle blew, signaling the inmates to complete their tasks and prepare for the march back up into the main block. If the winds were blowing to the east, the industries whistle could often be heard at Fisherman’s Wharf in San Francisco. As an inmate recalled in an interview years later, several of the prisoners referred to their walk down the steep narrow path from the Recreation Yard as the “The