Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-05-21
FEEDING OUR BOYs.
Uncle Snr, Provides n Pretty Good
Table for Them.
est. Louis RepubIic.)

pest iet ana cared Tor troops III 'he
world. The facilities for securing pro"
visions, even on forced marches, are such
that the Commissary Department has lit
tie trouble in supplying the troops win
o. varied and palatable bill of fare.
The greatest tests in the matter OF food
supplies during the past two decades
| have been to secure and transport pro-
| visions to the little bands OF cavalry and
infantry engaged in keeping down Indian
| depredations In the West 1t was during
| these expeditions that the equipment OF
| the Commssary Department has been
| perfected, until to-day each company car
| ries In q small space all the necessaries
| of a kitchen and culinary department.
| This outfit is one which never fails TO
| interest women visitors to encampmerts
of United States troops. and to win from
the housewife great praise for its sim
plicity and effectiveness.
Each company has its cook. usually a
fat and jolly member of the service,
whose headquarters are frequented du-
ring all parts OF the day by conviviai
members of the company. The usual
habit OF cooks To grow fat and good-na-
tured seems to be a rule of those VINO
serve I'm the army. as well as those who
are in civil life. The cook Is a regularly
enlisted member Of the army told OF
for his duties because OF his fitness for
the part. He is allowed two assistants,
these being appointed by the commander
of the company for a weeks service in
the cooks department, and being under
his charge. While they assist in pre-
pairing and serving the food, the cook
does the major part OF the work, and IT
is his taste and skill which goes to make
the victuals served a factor in the health
and contentment of the corps.
The cook has one small tent, in which
are stored the extra provisions and uten-
sls needed. A large fly. with poles and
guy-ropes, serves to shelter the cooking
apparatus and TO form the companys
kitchen. Under IL the stove is placed.
The latter is an oblong metal affair,
made on purpose for the army, and hav-
ing griddle-holes for the pots and pans.
A ditch IS scraped in the earth, and on
Ii the stove is placed, having room UNI
derneath for the fire of glowing wood
embeTs. The cook is an artist at making
a fire in this trench, and in keeping il at
an even heat Various folding chairs,
tables improvsed Of camp chests, and
other things, serve 10 make the neces-
sary apparatus for use in the kitchen.
A dozen big kettle, boilers, and pans are
the utensils needed.
Dinner, at noon, IS the principal meal
Of the day In camp life, and for an hour
before the kitchen presents a busy scene.
Zone assistant, with sleeves rolled up
fbove the elbows, sits on a chest peel
ing potatoes, a. bushel or more being ne
cessary for the meal. Near him the other
assistant bends over a great quarter or
beef, carving out a supply for the meal
The cook watches his men while he at
tends the stove and begins preparations
for the coming repast. A huge boiler on
one side Of The stove holds gallons of
fragrant coffee; another boiler is filed
with water TO receive the potatoes, while !
in a bright kettle on another part of the |
stove the cook drops vegetables. rice, !
and other wholesome parts of eOUn "~f
waits for the assistant to finish carving
the meat, that it may be added.
Soon the dinner is well under way, and
the cook and his assistants are busy
men. In addition to the not PARIS Oh ,.--
meal. there are to be taken from the 1
chests and served great loaves of bread |
or bareback. The bread problem is a |
serious one on a march, or in camp, and |
away from the cities, and while the cook
often has to prepare the corn-bread or
other cereal himself. It is brought into
camp already prepared whenever posi-
BILE. company OF a hundred men or
more will eat great quantity of the
staff Of life in a week, and hundreds OF
caves are necessary.
There are other parts Of the soldiers
neal TO be fixed. If the company is near
civilization and provisions are plentiful.
Saked beans often appear on the bill of
are, dried fruit, rice. hominy, and other
easily-carried eatabes, and to prepare all
hese on one small stove, and with only
-wo assistants is an art that only an
army cook understands
When the meal is ready and the bugles
blow to mess the soldiers arrange Them
selves In an orderly manner. and the
'ook and his assistants start out First.
ne soup is ladled out, then the more
iolid components CT the meal. then the
once, and then the sweets, until all are
supplied.
TO such an extent does cleanliness en-
er into the preparation of the soldiers
nedl that The greatest precautions are
AIKEN 10 exclude dirt Carefully the pots
ma pans are scrubbed brightly, the big
Nhives and utensils are polished, and the
cruise OF the cook tent Is carried far OF
ma dumped 10 prevent the contagion
nat might arise from decaylng slops.
ne oincers are vigilant in keeping watch
n the cook and his assistants. as the
leaith OF the camp may depend on their
areful cleanliness {
Each company has its cook and mess }
kept where great armies are encamped:
men number Of cook departments are ,
hroWn together TO work in unison. Uncle !
am has all his cooking utensils made TO
rder' and chests are used 70 pack every !
1lng I'M when on the narch