The Birmingham age-herald., 1914-11-09
HOW GERMANY
 FEEDS HER ARMIES
Tremendous Task Is Carried Out With Military
 Precision
Froin the St Louis Times.

F'rcin the St Louis Times.
 Among the unnamed heroes in the l European war whose marvellous deeds receive little or no attention, are the men who take care of the hungry soldiers and horses during and after battle, writes a German army officer. In an up-to-date army these men form a litIe army by themselves. and from the very commencement of war a great strains fails upon their shoul- ders. The responsibilities of the de- partment for food supply are simply stupendous. and to fulfill successfully It's task the provision department must be equipped and organized to perfec- tion. The feeding of a modern army Is problem of the utmost significance. as upon the efficiency of the regular and quick supply of nourishing food depends its success to a very large ex- tent
 1 German army of 1,000,O0o men cosl- sumes daily not less than 500 tons of food. while the feeding of the horses requires daily quantities of over twice that weight. The German military sup ply department is divided into two di- visions. the first of which is respon sible for the quick and timely distri- button of food. forage and extra cloth ing, while the second division is called the medical department, and attends to medical supplies only.
 The main difficulties which confront l the food supply department in war are the obstacles which may block tn e way of the supply columns Aside from l bad roads, wagons will break down. horses will be lost, and if these things | are avoided the roads will be block ad l by ambulances, marching troops, etc. Also, as soon as the army begins to operate out of its own territory. these are the possibilities of the destruction of food magazines and the owners Of obtainable food will often hide or de- stroy available victuals rather than let the enemy have them.
 1 Famous Iron Rations
 | The war equipment of each German l soldier includes the so-called Iron ra- | tions." consisting of the erbswurst, pre- l served meat and vegetables, biscuits, cof- l fee and salt sufficient to furnish satis- 1 factory meals for three days. very simple but exceptionally practical part | of these rations is the erbwlrst or pea | bologna, which is made out of washed I peas, to which minced bacon. salt and spices are added. and which, through ex- | traction of the moisture, Is preserved in | containers of parchment about 10 inches long and two inches wide. The simple addition of hot water to this preparation I creates a wholesome, nourishing and de- cdedly tasty meal. In case of dire neces- 1 sity the preparation can also be used l cold.
 | But the t'iron ration of the soldier is not to be used under any circumstances unless he Is cut off entirely from food l supply of any kind
 l Each army corps, 40o00 men, Is accom- panied by 12 to 1S supply columns, or | one wagon to about 300 men, carrying a l full ration for two days for each man l, The organization provides for food mag. | szines on large scale, which sends tc 1 the different army corps at regular in I tervals supply columns with rations pei man for four days and which is supple
 mented in proportion. Thus we see tha the German soldier fin the field is practi l cally continuously in reach of provision. for nine full days, and the possibility oi starving soldiers, provided sufficient tim. is found for meals. is very remote.
 Field Bakeries
 What is done for the man is also done for the beast, with the exception that the l cavalrymen carries only one days pro.
 
 order not to hinder quick and efficient movement, and in consideration of the | fact that the riding troops can be more easily brought back to the supply col l umns. The main load of these columns consists invariably of flour, to provide the fighting men daily with fresh bread For this purpose each army corps is fol
 lowed by two field bakery columns whici l represent the result of many years O.
 study and practical tests. Whether sta
 uonary or en route, these field bakerie, are turning out daily from 25000 to 40, o0O portions of fresh rye bread each DOT
 ton weighing six pounds. It is far ease
 tc move flour than baked bread, and thi
 system eliminates also the chance O
 stale or moldy bread.
 An innovation in the provisioning of tn,
 German army is the water columns, whicl
 are devised to prevent the use of un
 clean or even poisoned water as far Al
 possible. Previous wars have taught ter
 rible lessons to what extent the use O
 unclean water can decimate the strengtI of an army by typhoid and cholera, whicl
 under war conditions inevitably becom
 epidemic Scientific research has re vealed the disinfecting influence of ire oxygen, and the military authorities wer not slow in using this knowledge Tn
 Worklng Of these water wagons is a ra tn
 CT complicated process, but it may sufYic to say that water of any kind and iron
 any place has been proven pure afte : having been pumped through the appar
 atus and charged with oxygen. An euuip
 ment of this kind is of enormous valu and will keep men and animals on far greater basis of efficiency than ha been possible heretofore.
 While part of the supply columns ar marching with the corps another par
 follows at a distance. of about 10 mile
 and third group keeps a days marcl
 i'll tho rear These precautions are take] with a possible defeat in view. and als to eliminate the capture of too great part of the supply division. Field bak cries as a rule follow at a distanc
 which permits the army corps the us
 of the bread within 24 hours after 1 leaves the ovens.
 To provide for three meals the Ger mcn soldier receives daily: One poun
 and 10 ounces of bread. one pound an
 one and one-half ounces of meat tfres when possible), one pound and eigh
 ounces of bacon, three-Quarter ounc l of coffee and salt
 Vegetables are furnished as procur } able. Wherever possible one and ore half ounces of tobacco Is added dail, ] While in communication with the fc } , ma gazines fresh meat is supplied whe : possible. and in foraging in the enc
 my's land the hunt for fresh meat , conducted very thoroughly. But 3 conditions do not permit a sufficien : regular supply of the fresh, the ore l served meats furnished by the gov t errment are of such excellent qual g ity and so carefully prepared that the r must be considered nourishing meal
 The German government has seen t . it that grating and substituting ( Ir H. -y~~