The Bridgeport evening farmer., 1912-07-30
FEEDING THE
 REGULARS AT CAMP W. H. LEE
Ideal Provision For Soldiers in Striking Contrast With
 Old Times

well looked after by the Comm1ssary Department at Camp Lee, near Hunt ington Center where Co. B. First Bat talion U. s. Engineers has esta pllsh- ed a model camp and which is to De the headquarters of the army man euVers to be he'd in Western con- nectfcut and New York State during the first part of next month. Ine cooks quarters have been convenient ly esta b1shed near the brook which forms the northern boundary ot the camp, and at sufficient distance from the sleeping tents so that the smoke from burning wood, etc., does not reach then1 The daily army ration per man is much more gen. erous and better in quality than at the, time of the Spanish War, when prunes, hard tack, slum bullion, black coffee and pork, (charitably called bacon) were about all the comm1s- sary department could furnish and at times not enough of that.
 Of course it was to be expected that a scanty bill of fare would be the lot of those who went to Cuba and the Philippines as the problem of tranS- porting supplies in the tropics over impassable roads during the rainy season was one of difficult solution, but to furnish such menu daily for months at a time to troops quartered in camps near large cities right at home. was terrible indictment against the Commissary and Quarter masters departments and one that cost many lives in. 1898. But the les- sons Of the Spanish War were valua- ble as immediate steps were taken to improve these branches, of the ser- vice and the results are very appar- ent in the bill of fare which the Farmer man found served to those who are now in the feId.Q
 Here is a bill of. fare taken at ran. dom from the cooks service book, for the past three weeks: Breakfast, hot cakes with syrup or butter, loose Ham burger stead, bread and coffee. DiAner, Spanish steak, (lotse of lt1, Chiii beans, boiled potatoes, bread pudding, coffee. Supper, beef hash. boiled rice, lima beans, fruit iced tea. A soup is often served for dinner in addition to the above menu and when in barracks the variety of vegetables is only limited by. the season, as this company has it's own, garden on the government reservation at Washing ton, and raises a large quantity of fresh yegeta bles.
 When the order to come to Con- necticut was received by them their garden was hastily stripped of about ten bushels each, of green tomatoes and onions which were packed in company chests and taken with them. These are now spread on the ground at Camp Lee to rfpen.
 Although the cost of beef today is 15 cents per pound by the carcass, the soldiers have not been stinted by the advance in the cost of living. They still receive their full allowance, 20 ounces of meat per day, and the same weight is allowed in the rations of potatoes and bread. Today the com- missary department received from the f~.~~ crate of tomatoes, rGl1, ripe spec3- mems. that looked like blue ribbon rIiaIity, The company has 1000 to- mato and 1000 cabbage plants in the grounds in Washington
 The cook shed is really not shed at all but frame work of posts cut from the trees nearby and mosquito betting stretched between. The fresh hill-country air blows unrestrained through this kitchen. In rany wealth CT a canvas covering is quickly erect ed around and over this framework of mosquito netting. Co1lapsible field ovens and stoves which burn wood or coal are used for cooking and excel lent results obtained Bread and cake, soups and roasts, fried and broiled meats vegetables of all kinds can be prepared on these ingenious coItrivanceg without the slightest dis tress for the cook. x
 Wood is used at Camp Lee because it is right at hand and coal would have to be hauled several miles. The larder would be the envy of any maitre de hotel in the country. Cases of eggs (obtained from farmers in the neighborhood) tubs of butter, boxes of tea, coffee, sugar and spices, canned fruits and specialties,- numer- ous condiment, the existence of which the average man has not the slightest rf a Y1d <,f sufficient quantity to stock a we'll filled store were in evidence.
 But the surprise of all was the refrigerator. A large hole had been dug in the ground and walled up with stones. then a framework of branches of trees with canvas stretched under meath had been made for a cover, and the refrigerator was complete Into this was put several large cakes of. ice. sides Of beef of first class quality, butter. eggs, milk and other table supplies. Everything was fresh and clean.
 AtSn1eal time the men form in line and each receives his portion from the cook and passes on to an irn- proy1sed table in the open air where 1t is eaten. Many of the boys elect to squat on the ground, which is per- mitted. but no waste or litter is teI- erated. An officer is present at each meal to, see tha4 each man receives his allotted portion and of good quaI- Ity and that order is maintained. Each man washes his own dishes in large caldron of boiling water and returns them to his tent. The i'm precision to be gained from an ob- servation of the cooking and serving of food is that generous allowance per Tnans.is provided, it Is we'll cook ed, the variety excellent, and the ser- vice. perfect.