The Cordova daily times., 1917-12-22
RAT|0N|NG MEAT TO BRITISH
 SOLDIERS
(By Associated Press)

| ration scale allows enc pound of neat : t1 each man ds fly to the troi.ts in the trenches. and three-quarters of a pound to those at hO,ae. T. further re- 1 quires each soldier at the front to his kit.
 The measures by which an army equal to one-fifth of the male popula, tion of Great Britain before the war ] has been supplied with meat on this scale, amount to something like a revolution in the technique of army supply.
 At the very beginning of the pres ent war it was decided to provide frozen meat for the army and the boards of trade at once entered into negotiations with firms importing meat from the Argentine for month ly supply of 15,000 tons. Later a meat committed" was set up. and entrusted with the work of importing meat not only for the British army, but also for the French and Italian governments and for the British civ il population.
 The principal source of supply at present is the Argentine, with assis- tance from Australia and New Zea- land. Both Australia and New Zea- land have reserved their entire sur plus supply of meat for the use of the Imperial government. and over $20O,- 000,000 worth of beef, mutton and lamb has been brought from those countries.
 To carry these enormous quantities of meat to the troops the board of 1 trade requisitioned all the shipping l engaged ill the frozen meat traffic. 1 Some of the meat is taken to Eng land, but the greater part of that re- Quired for the armies is landed direct ! ly at the baseports, where it is dis charged into cold storage warehouses specially erected for the purpose. In this manner there is delivered month 1 ly 30,000 tons of meat for the British armies and 25,oO0 tons to the armies 1 of Great Britain's allies.
 The cost of this meat up to the be- ginning of 1916 figured out at an average of about 12 1-2 cents pound, but it has since risen to about 16 1-2 cents.
 Requisitioning of fresh meat in France for army purposes is almost negligible, and the herds of cattle which followed armies in old-time wars and were slaughtered as requir- ed, have disappeared from the field of | war.
 Frozen meat at present constitutes 60/per cent of the total meat issued to the British army The remainder is made up of preserved meat of several varieties. The most familiar form is the well-known bully beef" which is corned beef packed in small oblong tins, each containing twelve ounces. Some units cook their bully beef, oth- CTS perfer it just as it comes from the tin. It comprised the principal article of diet for the army at Galli- poll.
 Another form of preserved rations is combination of abount nine ounces of meat and half pound of potatoes and other vegetables. This is served oitoi wei iiiilS-up, eltueT by heating in the tin or by boiling the contents in a camp kettle, which transfers it into fairly appetizing stew. This combination, which is known in army parlance as Meat and Vegetable "a. tion," is manufactured in England by about thirty firms, working under the ,inspection of the local governmen,
 board.
 Another form of preserved ration adopted from the American armies
 is pork and beans. The first sup plies of these were obtained from the Canadian Pacific Railway company and were introduced on an experiment ! al scale in March, 1916. ] The amount of canned meats sup