scout reservation was originally planned to be a massive property divided into two camps for resident and day camping activities. Each camp would have its own man-made lake with campsites and other necessary buildings and support structures. Financial shortfalls and a decline in membership lead to the eventual abandonment of this master plan, with only the eastern camp being developed for summer resident camping purposes. By June 1959, there existed a new road cut into the interior of the camp, a food preparation building, the swimming pool and the spillway which would soon protect the waters of Mystic Lake. A name for the new property had not yet been selected, so for the first year it was simply referred to as "Miami Valley Scout Reservation." With only a short time to prepare for the summer season, much of the property was still being developed as campers arrived. With the spillway construction only finished in early June, Mystic Lake was only about 1/3 filled, requiring boats to be carried across more than 50 yards of mud and tree stumps to reach the waterfront. Water lines across camp were limited, and were being run as required to accommodate the greatest need. Roads and campsites were established using a bulldozer with no specific plan. Initially 11 campsites were constructed, but each was nothing more than a cleared area with no physical structures. As much of the property was active farmland until 1958, there were few trees to speak of. Campers and staff planted young trees to help establish the current hardwood forest that covers Woodland Trails. 1960 - 1989 In 1960, the property was officially named Woodland Trails Scout Reservation. 12 additional campsites were built, establishing a total of 23 areas each equipped with a pavilion, kybo, and wash stand. Buildings such as the chapel, an climbing tower, Dittmar Ecology Center, 32-pole flag quadrangle, Herb Smith craft area, Pointner Lodge and a water tower were constructed. With these facilities, the camp flourished as one of the finest in Ohio. Originally, there was no dining hall; units practiced the traditional "patrol cooking" method, serviced by the camp commissary. As the years progressed, Pointner Lodge was developed into the camp's dining hall. Because of size constraints, this facility was not able to accommodate the entire camp at one time, requiring units to eat in shifts and pavilion tents to be set up outside to add