Arizona republican., 1918-03-13
IRepubIican A. p. Leased Wirel

their success, has been the steady development of the intricate system Of keeping them in all the hundred and one supplies that they must have. Public attention of course has been mainly riveted on two things the arrival of the troops themselves, and the arrival of their supplies. Pace by pace with the increasing training camps there has grown up a storage transportation and distribution sys- tenn that not only accurately and er- ficlently supplies the needs of all our soldiers, but that is continually be- ing enlarged against future needs. Neither troops nor supplies can come too fast for it.
 The various functions of the sys- tem-bakery, refrigerating plant, warehouse for clothing, non-perish- able foods and similar supplies, and the main distributing plant-are To- cated for convenience sake in thu, towns or cities situated respectively at the three corners of an obtuse triangle, and near enough to the training camps and front so that sup plies can reach the farthest points in "A hours.
 An ever-increasing force of men is employed in the task of keeping the fighting man supplied with all he needs. How well they succeed IS attested to by the splendid physical condition of the troops in camp and at the front.
 Port in France" and the American than the bakeries. When the troops haQan 1o ct if announced that they would be the first soldiers in Europe to rece,ve white bread. Europe read the an- nouncement with astonishment tenn pered by envy, though America prob ably thought little of it.
 For time the troops, however, had to eat the dark French bread-until bakeries could be established. Then, when a few field ovens had been set up short distance behind the camp ing training line, the men began to get their pure white bread. But the output required for the first arrivals was relatively small, and imposed but little difficulties either on the bakers or on transportation.
 Not only has all that changed, but | the task of supplying he American 1 troops in France with white bread l has become genuine industry which is growing all the time. The l few bakers originally here have l grown into companies, the relatively I small daily quantity of bread turned l out in July has increased to scores | of thousands of pounds-to give the exact number might be a key to the number of troops being fed-and en- l tire shiploads of flour are arriving weekly and are being stored away in warehouses with capacity of millions of pounds as a reserve against the arrival of still more troops.
 The site originally selected for tho baking industry was obviously se- lected by those who appreciated that it soon would develop to large pro- portions. The American army firs took possession of huge bakery in { central French city, formerly operated by a German, it is interesting tt note and having a capacity for stor ing one million and a half pounds O flour in addition to a not inconsider able daily output of bread from it. coke ovens.
 For the moment this establishment was more than ample for the need of the first troops, but those makini | liiC hlCN tiidl tllC liiii would soon come when the cit, bakery would be inadequate. So the. went outside of the city and lease, from the French tract of land con sisting of several thousand acres upe which the conventional militar wooden shacks soon sprang up-an where there is room for an indef mite number of additional field bak l cries as the need may arise
 By the time the city bakery ha reached it's capacity, the shacks wer fully equipped with the very latest i baking machinery, while alongside C each building where are operated tn mixing and kneading troughs ther had been installed rows upon row of field ovens that open convenient a few feet from side entrances to tn shacks, so that the kneaded loave may be passed directly into plac over the fire.
 The American authorities eari foresaw probable difficulties in tn way of procuring a steady supply ( coal and decided from the outset use only wood, for which the over were accordingly arranged. A larg detachment of engineers was a: signed to assist the bakers, and toda furnishes a daily carload of wood fc each of the baking companies. Ad ditional engineers have arrived jul. as fast as have been needed, and th reserve supply of wood on han makes the plateau like baking cam ficers in charge of the bakery was |, | resemble a felled forest.
 One of the first concerns of the ol ficers in charge of the bakery was 1 provide with railroad facilities, an to this end spur tracks have bee constructed out to the field from tf city. Over these tracks whole cal loads of bread leave each mornin and afternoon for the training camI and the front.
 Each baking company, though SUI posed only to have an output of 90 900 pounds day has for some tin been exceeding this limit and hs been turning out from 33,000 to 35,0t work in two 12-hours shifts, alter mating week by week in day ar night-work, Their product, chief great, round, hard -crusted loave constitutes about 40 separate shiI ments that are made daily-by trai
 motor truck and horse-drawn V,
 hicles. The loaves are very hard ( the outside, to protect the bread { it is transported, but are soft insid
 No soldiers bread is more than 2
 in rare instances 36, hours old wht
 he gets it.
 The bread is supplemented by bi
 cults and rolls to vary the monotor
 at breakfast and supper. rolls thi
 please the taste of one who has bet
 months or years in Europe withol
 his favorite American white brea
 All the product of the bakery
 made as in ordinary times at hom
 except that sugar-one and one qua
 ter pounds to 100 pounds of flour
 now omitted. The ingredients he
 are flour, water, salt and yeast.
 Chir.,aortc of thara ir,crodiaratc sa