Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1862-12-18

1. YOUR Observation-Disclosures PRoFAN-

ITY, INTEMPERANcE, LEwDNEss. ias
Keep the body cledR.-Aiter marching,
if feet are sore. oathe in salt and water
Keep the hair close; air your blankets well.
You never take cold, no matter how wet,
is in motion. Wher retiring wet. rub the
body until reaction comes on II possi-
BILE, never retire in a state of prespiration
until the body is clean and dry. Be reg.
ular in the calls Of nature; constipation re.
suits in half the diseases of camp.
! Saoearing profanes the name of the God
of battles. Revere Him. If you wish his
blessing. Keep your own self respect, and
you cannot become Q coward The habit
is unmanly. useless aud degrading.
Drinking under medical advice.
is you greatest curse. A peH man was
made with nerves to sustain him under la
Dor; he can depend upon them. Liquor
exctes. bat brings reaction and ruin
Coffee is stimulus and is nutricious. Quit
strong drink. e
Le,odness makes beasts OF men-nevcr
risk it. BE as pure as when at home. In
word. be as good citizens in the field as
if at home, where snothers, wives, and
maidens. look to you for support and ia
vor. a
II. DIET AND COOKING.
You will cook for yourselves. Your
rations are super abundant; save them; you
can. In cooking. remember that half
cooked food is ruinous. Better use I'M
cooked pork or bacon. hard bread and cof-
fee, than eat victuals half cooked that need
perfect cooking. Beans require thorough
cooking; soak them over night; don't
smoke them: boil them over a slow five
for three hours at least-the same with
hominy. Skim your soups often, it will
pay you. Start with clear. cold water, in
clean kettles. If your kettles are foul,
your victuals will be foul also. Pepper
and salt your soup half an hour before it
comes of the fire. Onions in your soup
are good. They are anti-scorbutic, and If
you can get them. they are good against
scurvy. Ifyou fry bacon. get your fat hot
before you put the bacon in the mess pan.
The pores Of the flesh close mp at once,
and prevent its becoming greasy and indi-
gestible. Stale bread crumbed and spread
over it will help it. Start potatoes in cold
water with salt; II the water boils sharply
thrown in cold water and check it. When
nearly done pour off the water and leave
the kettle on until the steam evaporates.-
You can have mealy potatoes if they are
good for anything. To fry potatoes. put
.hem first in cold water. half an honr; then
into hot fat until brown; cutting them in
thin slices; If you don't. they only accu-
mulate fat.
Boil ri,e gently. stirring constantly un-
til it is soft. Turn it Into kettle or
coarse towel. and pour over it fresh cold
water; put it then in clean kettle until
dry. serve hot or cold, as convenient, with
molasses. Don't burn your coffee. use a
little fat or sugar, stirring constantly over
a slow fire. When Drowned. cover with
damp cloth 10 cool; then grind it. passing
the mill twice. Use clean kettles. When
the water boils briskly. throw in the coffee,
having first wet it. and let j, boil for two
minntes; then dash in a cup of cold water,
and take it off the fire; let it stand five min.
utes. pour it through flannel strainer. in
to another kettle. to be served In meas
uring the water. by rations. allow five per
cent. -lee-way. Poor coffee is secured by
excessive boiling. Good coffee can be
made in few minutes. as directed.
Soxp can be made Of most anything;
save your beef bones for the purpose; skim
faithfully. After the first boil; and the
scnm begins to rise. check your fire and
only let the water simmer If you boil
too hard. the pores Of the flesh close. the
essence Of the meat is retained with all i'm
purites. no scum rises, the meat is hard
and tough. the sonp is thin and watery-
Otherwise the juices are extracted, the
meat is rich and tender. the soup rich and
nutricious. The fat skinned off. keep, If
you can, for other cooking. Cook two
hours. Don't put in too much salt and
pepper; there is no remedy but thinning
the soup. which spoils it. Better add
more if necessary. In Pork and Bean
Soup. boil briskly for an hour with the
beans alone; then take the kettles off for
fifteen minutes. pour Off the water. add
your pork without rind. and boil ar hour
AMI halfor two hours continuously.
Elbow grease aud ashes, applied to
your kettles. will not hurt what is to be
cooked in them. Grease upon coffee, be-
cause of dirty kettles. is an abomination.
Keep your kettles clean
III. ARMS AND EQUIPMENTS.
These are as wife and family to the SOL
dier. Pet them. Keep your musket Cry
and bright. 1t may save your life
Don't use sand or brick dust A little
-four Of emery will last long and be of SER
/ vice. Don't use oil to excess; little care
fully applied. and well rubbed. is better;.
keep flannel for the purpose; see that the
cone is clear. the lock action, free and reg
ular; your ballscrews and screw-driver al
ways on hand. After cleaning your piece,
leave it perfectly dry. A little more time
taken. will pay the pains. After guard
duty. at night, wipe off the dew; however
weary. never sleep until this is done. Bet
ter lie down wet yourself. than leave your
musket wet. If both cannot be attended to-
See there Is no water in bayonet scabbard.
Use common blacking for your belts
and leather equipments. They will then
last. 1t viii pay. When oil or lard is
used. use it sparingly. and rub well. 1t is
seldom needed. Don't use strong fat for
the purpose. Keep your ammunition dry.
yonr boxes full.
Soldiers need neither 5owie knives or
repolvers- They are secret weapon, too
q