Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1898-05-10
BUCKLEY g. GOODRICH.
Under Cony House,
Augusta. Maine
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pernumerary officer of the guard, I'd
Lieut. ]. H. Lapham of Co. b.
1t takes quite little amount of food
to feed the hungry men that make up
the National Guard, and they are a
hungry lot Of men from colonel to pr-
vate.
Of course the food that is given the
men, is not such as many are used to
having at home, and could not be set
upon the table in as grand and tempt
ing style as at one of Augusta s
crack hotels, but il all gets there in a
sufficient quantity. The men do not
look for style, neither do they expect to
have the food cooked as mother cooked
it, so there is but very little grumbling
ever heard among the men.
The cooks of the various companies
are as rule, good ones, there being
many who have had years of expert
ence in one form and another. Many
of the cooks, especially those of the
Second Regiment, are old logging camp
everything.
Instead of the regular army fare of
bareback, salt meat and coffee, the Ma
tional Guard have a change at every
meal. so that every day brings some
new article of food.
The bill of fare is printed, and the
cooks do not like the modern house
wife, have to worry to think what they
are to prepare for supper, SO that there
may be something new to suit their
constituency. The cooks of the COM
panies at Camp Powers. have only to
follow the order laid down on the regu-
lar daily bill of fare, and devote all
their energies to making what is given
them by their commissary department.
as good as possible.
The following is the regular weekly
bill of fare:
SUNDAY.
Breakfast-Baked beans, brown bread.
coffee or tea.
Dinncr-Negetable soup beef stew. pud-
ding.
Supper-Stewed prunes. bread, cheese.
coffee or tea.
MONDAY.
BreakfaSt-F'ish, baked potatoes. coffee
or tea.
Dnner-Boied dinner and vegetables.
Supper-Steak potatoes, bread, coffee or
tea.
TUESDAY,.
Breakfast-Ham and eggs, baked pota-
toes. coffee or tea.
DinneF-Roast beef, potatoes, bread,
coffee or tea.
Supper-Cold roast beef. stewed prunes,
bread coffee or tea.
WEDNESDAY.
observation-disclosures and brown bread. cof-
fee or tea.
Dinner-ROaSt Mutton and vegetables,
bread. coffee or tea.
Supper-Cold mutton, potatoes bread.
coffee or tea.
THURSDAY.
Breakfast-Pork chop, potatoes, bread,
coffee or tea.
Dinner-Boiled dinner and Vegcta bleS.
bread coffee or tea.
Supper-Vegetabl hash. stewed prunes,
coffee or tea.
FRIDAY.
Breakfast-Fresh haddock, bread. cof-
fee or tea.
Dinner-salt fish. potatoes, beets and
onions.
Supper-Fish balls. bread. coffee or tea.
SATURDAY,.
Breakfast-Bacon and eggs, johnny
cake coffee or tea.
Dinner-Roast pork ami vegetables.
Supper-Baked beans and brown bread.
pickles, coffee or tea.
And about the amount consumed by
the men.
In each regiment commissary depart
ment, there is a sheet called the ration
sheet IT is exactly the same as that
used in the regular army, and contain
the figures that shows how many
pounds or ounces, of every kind of food
used, is required for days ration fol-
one man, and for any number of men
| From this sheet the estimates of the
amount of food required for the com
pany are made, and the food dealt out
accordingly, to the company cooks.
| 1t was through the kindness of the
genial commissary Sergeant Ralph w
| Pulsifer of the Second Regiment. thai
| the Journal man was enabled to see the
/ inner workings of the commissary de
| partment. Monday.
The stores are kept in little house
| in the cook house row, that is a little
! larger than the ordinary cook houses
and it is to this house that the martyrs
! called cooks. assemble to get what
/ they need for the day.
Each article of food that is given out
| is recorded on large sheet that is
divided into many spaces, one for eacf
| company, and the other departments
and the amounts given out, do not ex'
coed the amount recorded on the ration
sheet.