The commonwealth. (Scotland Neck, N.C.) 1896-1929, 1898-06-16
ARMY RATIONS.
THE GOVERNMENT DRAWING
HEAVILY ON THE CoUNTRY'S
FOOD SUPPLY.
One Of the Most Difficult Problems Of
the War is How to Feed Soldiers
in the Field-What Con-
stitutes a Ration.

New York Sun.
One OF the most difficult problems of
war has always been the feeding of an
army in the field. Various plans have
been tried from time to time by the
different countries of the world to sup
ply the troops with TODD that would
nourish and sustain them through
long marches and hard times and at the
same time be as compact and light as
possible, so that it could be easily car
ried. The Governments OF the United
States, France and Germany have ex-
perimented for many years for the pur-
pose of finding out what constitutes
such a food, but with no definite re-
suits.
Numberless beef tablets and extracts
have been manufactured and offered as
substitutes for what the soldier now
eats, but all have been rejected on the
ground that while they might do in an
emergency they would not prove of
much use in prolonged campaign.
The average soldier prefers his beef
and pork to a tablet, no matter wheth-
er it is easily carried or not.
In our army to-day the soldiers gem
erallv carries from one to three days
rations in his knapsack. Very rarely
does he carry more than enough for
three days, unless the regiment is max
ing a forced march or is far from its
base of supplies. Under no circum-
stances does he carry more than ten
days' rations. which is a very heavy
load. A mans rations for day con-
sists of the following Beef, 20 ounces ;
or mutton, 20 ounces or pork, ~
ounces or bacon, % ounces -four, 20
ounces, or l pound OF hardtack. Vege-
tables, such as beans, rice Or peas, in
small quantities. and coffee, sugar and
potatoes.
The meat bill is sometimes varied,
so that instead OF beef or mutton the
troops have dried, fresh or picked fish.
When in camp the men generally have
fresh bread, but in the field the hard
tack and salt beef takes the place OF
soft bread and fresh beef. The advant-
age of salt beef lies in the fact that it
keeps much more readily than fresh.
Fresh beef and pork are practically
useless In warm climate.
In each company there is Commis-
sary Sergeant, who attends to the ra-
tions OF his company. He is next IN
command to the regimental Commls.
sary Sergeant, who, in turn, is subject
| to the orders of the Commissary OF the
brigade. At meal time the Commissary
Sergeants see that the rations OF each
man are turned over to the company
cooks, who prepare them. a supply
wagon-train usually follows the troops
but it sometimes happens that th'
army strikes off from its source OF sup
plies and depends on the countr.
throughout which it is passing to fur
nish sufficient food.
/ Often the soldiers economic, and b..
saving part of their rations sell wha
remains back to the Government. Will
the money thus procured they bu,
scap. candles or other necessaries.
just now an enormous quantity G
supplies is being shipped from the Eas
and West to Chickamagua and othe
mastering points. Carloads of came
, and fresh meats leave constantly fror
Chicago, Kansas City and Omaha. Th
Government has established supply de
pots at the most important and cor
yenlent points throughout the countr
and the stores are assembled there.
The big meat packing firms make
contract with the Government to fu
nish so much meat, and the great d
mand made upon these firms has r
suited in raising the price OF meat CO..
siderably. Since the beginning OF tt
war pork, bacon and beef have CO
tinued to advance in price.
u A prominent army officer who is nc
" stationed in New York City, in spea
5 ing about the army said: eve ha
= men come in here every day wi
q samples of beef extracts and table
o which they offer in the hope that t
q Government will buy from them. He
q is something from New York man
'e facturer," he contlued, picking up
81 small vial holding about one ounce
, liquid.
Is "This, its agent says, will take
"a place of half a pound of beef, bu
III Mr.. John Bevins, editor OF the Pre-