Pine Bluff daily graphic., 1899-01-13
FEEDING OUR BOYS.
UNCLE SAM PROVIDES A VERY GOOD
 TABLE FOR THEM.

Serious Work of Feeding an Army The
 Problem of Fresh Bread-How the Sol-
 diers Health is Gusrded-The Company
 Cook.
 Uncle sam's soldiers are probably the best fed and cared for troops in tke world. The facilities for securing pro- visions. even on forced marches, are such that the commissary department has little trouble in supplying the troops with varied and palatable bill of fare.
 The greatest tests in the matter of food supplies during the past two de- cades have been to secure and trans port provisions to the little bands of cavalry and infantry engaged in keep ing down Indian depredations in the west. It was during these expeditions that the equipment of the commissary department has been perfected, until to-day each company carries in small space all the necessaries of a kitchen and culinary department. This outfit is one which never fails to interest women visitors to encampments of United States troops, and to win from the housewife great praise for it's sim plicity and effectiveness.
 Each company has it's cook, usually fat and jolly member of the service, whose headquarters are frequented during all parts of 4he day by conyivial members of the company. The usual habit of cooks to grow fat and good natured seems to be a rule of those who serve in the amy, as we'll as those who are in civil life. The cook is 8 regularly enlisted member of the army, told off 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 depart ment, and being under his charge. While they assist in preparing and serving the food, the cook does the ma ior part of the work, and 1t Is his taste and skill which goes to make the Victuals served a factor in the health and eontentment Of the corps.
 The cook has enc small tent in which are stored the extra provisions and utensils needed A large fly, with poles and guy ropes, serves to shelter the cooking apparatus and to form tho company's kitchen. Under 1t the stove is placed The latter is an oblong metal affair, made on purpose for the army, and having griddle holes for the nfg f#oh F- Fr, the earth, and on it the stove is placed, leaving room underneath for the fire of glowing weed embers. The cook is an artist at making fire In this trench and in keeping 1t at an even heat. Var ious folding chairs. tables fmproyised of camp chests and other things, serve to make the necessary apparatus for use in the kitchen. 4 dozen big ket- ties, boilers and pans are the utensils needed.
 Dinner, at noon. 1e the principal meal of the day in camp life, and for an hour before the kitchen presents a busy scene. One assistant, with sleeves roll ad up above the elbows, sits on a chest peeling potatoes, a bushel or more be- Ing necessary for the meal. Near him The other assistant bends over a great quarter of beef, carving out supply .or the meal. The cook watches his men while he attends the stove and be- gins preparations for the coming re- past. A huge boiler on one side of the stove holds four gallons of fragrant coffee, another boiler is filled with wa ter to receive the potatoes, while in a | bright kettle on another part of the ytoye the cook drops vegetables, rice md other wholesome parts of soup and waits for the assistant to finish carving he meat that it may be added.
 Soon the dinner is well under way md the cook and his assistants are pussy men. In addition to the hot parts of the meal, there are to be taken from lhe chests and served great Ioaves of bread or hard tack. The bread problem B a serious one on a march, or in camp, md away from the cities, and while he cook often has to prepare the corn | bread or other cereal himself. 1t is brought into camp already prepared whenever possible. A company of a hundred men or more will eat a great quantity Of the staff of life in a week. md hundreds of loayes are necessary.
 There are other parts of the soldiers meal to be fixed, if the company is near civilization and provisions are plentiful. Baked beans often appear on he bill of fare, dried fruit, rice, hom- my and other easily carried eatables, md to prepare all these on the one ,mall stove and with only two assist lnts is an art that only an army cook understands.
 When the meal is ready and tho l pugles blow to mess, the soldiers ar- .ange themselves in en orderly man. Ter, and the cook and his assistants tart out. First the soup is ladeled out
 hen the more solid components of the neal, then the coffee and then the iweets, until all are supplied.
 Toi such an extent does cleanliness