Semi=weekly graphic., 1899-03-08
FEEDING OUR BOYS.
UNCLE SAM PROVIDES A VERY GOOD
 TABLE FOR THEM.


 the best fed and cared for troops in the 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 a 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 neeeasaries of 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 its sim plicity and effectiveness.
 Each company has it's cook, usually a fat and jolly member of the service, whose headquarters are frequented during all parts of the day by eonviVial members of the company. The usual habit of cooks to grow fat and good natured seems to be 8 rule of those who serve in the army, as well as those who are in civil life. The cook is a regularly enlisted E1ember of the army, told off for his duties because of his fitness for the part. He Is allowed two assistants, these belng appointed by the commander of the company for weeks service In the cooks departs ment, and being under his charge, While they assist in preparing and serving the food, the cook does the ma jor part of the work. and it is his taste and skill which goes to make the victuals served 6 factor in 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 the company's kitchen. Under 1t the stove Is placed. The latter is an oblong metal affair, made on purpose for the army, and having grlddle holes for ths pots and pans. A ditch is seraped in the earth, and on it the stove Is placed, leaving room underneath for 6he Ire of glowing weed embers. The cook is an artist at making fire in this trench and In keeping 1t at an even heat. Var4 lous folding chairs, tables improvise6 of camp chests and other things, serve to make the necessary apparatu6 for use in the kitchen. dozen big ket- lies, 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 8 busy Icene, One assistant, with sleeves role ed up above the elbows, sits on chest peeling potatoes, bushel or more be- Ing necessary for the meal. Near him The other assistant bends over a great quarter of beef, carving out a supply 'or the meal The cook watches his men while he attends the stove and bee gins preparations for the coming re- past. A huge boiler on one side of the itoye holds four gallons of fragrant coffee, another boiler is filled with wa4 ter to receive the potatoes, while in q 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 ihe meat that it may be added.
 Soon the dinner Is well under way. md the cook and his assistants are busy men. In addition to the hot parts ,f the meal, there are to be taken from he chests and served great loaves of bread or hard tack. The bread problem s serious one on march, or in camp, md away from the cities, and while he cook often has to prepare the corn bread or other cereal himself, it 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. and hundreds of loaves 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 she bill of fare, dried fruit, rice, hon. my and other easily carried eatables. ind to prepare all these on the one mall stove and with only two assist ints is an art that only an army cook understands.
 When the meal Is ready and the sugles blow to mess, the soldiers ar- 'ange themselves in an orderly man. fer, 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 tbe weets, until all are supplied.
 To such an extent does cleanliness inter into the preparation of the sol- uers' meal that the greatest precau- 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 lents is carried far off and dumped to prevent the contagion that might arise rom deeaying slops The officers ara Ill 4Na