Pine Bluff daily graphic., 1899-01-16
FEEDING OUR BOYS.
UNCLE SAM PROVIDES A VERY GOOD
 TABLE FOR THEM.


 visions, even on forced marches. are such that the commissary department has little trouble in supplying the troops with 9 varied and palatable bill of fare.
 The greatest tests in the matter of food supplies during the past two de- eades 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 a small space all the neeessaries of a kitchen and culinary department. This outfit is one which never fails to interest women visitors 10 encampments of United States troops and to win from the housewife great praise for its 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 the day by eonYiYial 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 well as those
 who are in civil life. The cook is regularly enlisted 1lember of the army, told off for his duties because of his fitness for the part. He is allowed two assistants, these 3leing 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 it is his taste and skill which goes to make the yictuals served q factor 1n the health and eontentment Of the corps.
 The cook has one 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 eompany's kitchen. Under it the stove Is placed The latter is an obIong metal affair, made on purpose for the army. and having griddle holes for the pots and pans. A ditch Is seraped in Ihe earth, and on it the stove is placed, leaving room underneath for 4he fire of glowing weed emBers. The cook is 7n artist at making fire Hn this trench and in keeping 1t at an even heat. Var
 ous folding chairs, tables improvised of camp chests and other things, serve I to make the necessary apparatus for use in the kitchen A dozen big ket-
 Hes, boilers and pans are the utensils needed.
 Dinner, at noon, 10 the principal meal 1f the day in camp life, and for an hour before the kitchen presents q busy scene. One assistant, with sleeves roll ed up above the elbows, sits on chest peeling potatoes, a bushe1 or more be- Ing necessary for the meal Near him she other assistant bends over a great quarter of beef, carving out a supply tor 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 stoye the cook drops vegetables. rice md other wholesome parts of soup and waits for the assistant to finish carving he meat that 1t may be added
 Soon the dinner is well under way, and the cook and his assistants are pussy men. Iu addition to the hot parts 5f the meal, there are to be taken from the chests and served great loaves of bread or hard tack. The bread problem s a serious one on march, or in camp, and 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. company of a hundred men or more will eat a great quantity of the staff of life in a week. and hundreds of loayes are necessary.
 There are other parts of the soldiers meal to be fixed, if the company is aear civilization and provisions are plentiful. Baked beans often appear on tAS pAAA III 4d4Gs u4iGQ lIU1L, I1Ce, 0Ou- my and other easily carried eatabIes, md to prepare all these on the one mall stove and with only two assist 4nts is an art that only an army cook understands.
 When the meal is ready and the ougles 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 'weets, until all are supplied.
 Tor sach an extent does cleanliness Inter into the preparation of the sol- tiers meal that the greatest preeau- ions are taken to exclude dirt. Care nlly the pots and pans are scrubbed brightly, the big knives and utensils Ire polished and the refuse of the cook ients is carried far off and dumped to prevent the contagion that might arise rom depaVfnp cfODs rrf.o