Pine Bluff daily graphic., 1899-01-11
FEEDING OUR BOYS.
UNCLE SAM PROVIDES A VERY GOOD
 TABLE FOR THEM

fJncle Sans soldiers are probably tbe hest 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 necessaries 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 it's sim- plicity and effectiveness.
 Each company has its cook, usually a fat and jolly member of the service, whose headquarters are frequented during all parts of the day by conylYial 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 al my, as we'll as those who are in civil life. The cook is a regularly enlisted Iaember of the army, told off for his duties because of his fitness for the part. He is allowed two assistants, these aIeing appointed by the commander of the company for 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 jor part of the work, and it is his taste and skill which goes to make the yictuals served factor in the health and contentment 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 It the stove Is placed The latter is an oblong metal affair, made on purpose for the army, and having griddle holes for the pots and pans. A ditch is scraped in the earth, and on it the stove is placed, leaving room underneath for the fire of glowing weed embers. The cook is m artist at making fire in this trench and in keeping 1t at an even heat Var ious folding chairs, tables improyised of camp chests and other things, serve to make the necessary apparatus for use in the kitchen. A dozen big ket- ties, 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. One assistant, with sleeves ro1l- sd up above the elbows, sits on 8 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 a supply Tor the meal The cook watches his nen while he attends the stove and be- gins preparations for the coming re- oast. 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 1 bright kettle on another part of the stove 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 ,f the meal, there are to be taken from | he chests and served great loayes of bread or hard tack. The bread problem s a serious one on a march, or in camp, and 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 1 whenever possible. A company of & hundred men or more will eat a great quantity Of the staff of life In week, md hundreds of loayes are necessary.
 There are other parts of the soldiers  meal to be fixed, if the company is aear civilization and provisions arc plentiful. Baked beans often appear on he bill of fare, dried fruit, :. le, hom- ny and other easily carried eatables, and to prepare all these on the one small stove and with only two assist 1 ants is an art that only an army cook l understands.
 When the meal is ready and the Dugles blow to meas, the soldiers ar- range themselves In an 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.
 To such an extent does cleanliness
 inter into the preparation of the sol- Hers meal that the greatest precau- 1 ions are taken to exclude dirt. Care
 ully the pots and pans are scrubbed l brightly, the big knives and utensils Ire polished and, the refuse of the cook Ients is carried far off and dumped to prevent the conHagion that might arise I frDrn dnnanippr C1nO1