The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1904-03-23

for it mattcrcd not how. During the
first year Of the war the government
was very good to US, furnishing ample
rations Of flour, meal, salt, bacon,
molaSscs, rice, fresh beef and, con
sldcrlng their scarcity, good supplies
Of sugar and coffee. The beef was Of
the finest quality-far better than
the average article found in the mar
kcis today and there was no stint,
quarter being allowed each company
at every isfcr for the men TO cut from
at their pleasure. During the first
winter stacks Of fine steaks could be
seen piled up outside the cabins or
tents TO freeze, and when wanted had
to be separated with Ratchet. But,
alas! such conditions did not continue
long and were probably not properly
appreciated at the time. The second
year Of the war had dawncd before
the soldier really began to get in
much Of his fine work, and that he
was equal to the occasion no one will
gainsay.
AS rule, 10 the meat line, bacon,
not too lean, seemed to suit the sol
dicr the best. lie could broil it over
very small fire while resting on a
march, or eat it raw if necessary.
When in camp he preferred to use
frying pan and use the grease for
shortening his biscuit or making the
popular dish ''cush;" and it seemed
to go further than other kinds of
meat. 1t also occupied very little
space in mis- haversack, which was
quito an important consideration. He
could cat any kind Of bacon, from the
sweetest country cured article to the
thick Nassau" which was rank and
fat, without ghost of lean about it,
and which could be spread like butter
on bread. Many good cooks develop
cd during those memorable four
years and many of the dishes prepar-
ed would have done credit to u pro-
fcssional.
When the butcher killed beef sew
eral meE we're detailed to assist him.
They usually fell heirs to the shins,
heart, liver, etc., and were always glad
to be called on. The liver they would
fry, the heart would be stuffed and
baked, and tho shins would go into
the soup kettle, or the lean meat
taken therefrom and chopped up on
new stump for sausages or Hamburg
steak. Sometimes they would be
boiled until the bones could easily be
removed, when with the addition of
sal: and red or black pepper, very
toothsomo souse was produced.
In the article of bread, -four was
morefrequently issued but often crack
ers ("raidtalk') and oornmeal fell to
our lot. During the seven days bat
ties around Richmond, and on other
like occasions, we used crackers chief
ly, probably from the fact "our
friends, the enemy" kept US abuu
dautly supplied. aud also for the rea :
son that we hadn't the time to do
much cooking that week. The enemy
were very generous, too, with coffee,
leaving it by the bushel for our bene-
fit.
1t was, however, during the lattor
years Of the war that the soldier made
his reputation as providet. If there
was anything to cat in the region
through which he was passing, or
withiu ten miles Of his camp, he gen.
cfally got his share, and the yarns he
told when On a foraging expedition
were often marvellous. When he had
money he was willing to pay for what
he got, but when he was short on cur
rency his ingenuity was exercised to
accomplish his purpose. In some
localities, notably in East Tennessee,
Confederate "shins" were N. G., and
when we went out on GRUB hunt"
we provided ourselves with carbonate
Of soda and chewing tobacco to barter
for bacon, beans, onions, dried fruit,
sorghum, etc. Cooking soda was
scarce and il great demand, plug to.
bacco was also sought after; almost
every man, woman and child in the
mountains Of East Tennessee used it.
The soda we obtained from the suffers
and the Government supplied us with
the plug" When we had these arti.
cles we found little difficulty in pre-
vailing on the people to exchange
their produce for them.
AT the beginning of the war most
OF the soldiers wore nice gray uni.
forms, with brass buttons and caps OF
the same color, but when these clothes