The Republican. [volume] (Oakland, Md.) 1877-current, 1931-07-09
Continued from last issue)
CHAPTER Xxx

Frequent German raids and renewed
activity all along the front by March
/, 1918, indicated the great German
offensive might start at any time. The
French general staff thought the allies
would be able to hold without serious
difficulty until we could help, but Il
was doubtful enough. to cause grave
apprehension.
1t was depressing to think that ten
months had elapsed since our entry
into the war and that we were just
barely ready with one division of 25,-
600 men.
My diary shows the following nota-
tions:
Chaumont, Wednesday, March
6, 191S.-Heavy German raid re-
pulsed by First division Friday
morning. The enemy also raided
the Twenty-sixth division lines
and were driven off.
Went to Ligny-en-Bar Sum
day to meet NJ. Clemenceau. who
came to congratulate the First
division on success repulsing raid.
Met General Debeney, who was
enthusiastic over conduct of our
men. Spent the night at First d.
vision headquarters.
Motored to Langres with Har-
bord Monday to speak at opening
of second session of general staff
college. Germans made raid on
Forty-second division that morn
ing.
Upon conclusion Of this inspection
Of the First division | considered 1t
ready to take the offensive at any
time. 1t had been eight months in
France, with varied experiences in
training, had occupied an Independent
position in the st. Mihiel sector and
had made several successful trench
raids. Generals Duncan and Buck had
their infantry brigades in efficient
shape and Summerall had carried the
training Of the artillery brigade to a
high degree.
Finds Wounded Cheerful.
The front occupied by the One Hun
dred Sixty-eighth regiment, near Ba-
donvillers, had been under a severe ar
tillery attack on the fourth and a
trench mortar platoon had been almost
completely destroyed. The French
army commander congratulated Gen.
eral Menoher on the way in which our
troops repulsed this raid. After an in
spection of the different regiments Of
the division and visit to the scene
Of this action, went to the hospital to
see the wounded.
They were all very cheerful, espe-
cially a young officer. Lieut.. A. W.
Terrell, Fifty-frst artillery regiment,
who had lost a leg. He said that he
wanted to stay through to the end Of
the war, and hoped he could find
something to do as clerk. All these
first contacts with the enemy were rel
atively small affairs, Of course. but
they furnished many examples of what
we could expect of the American SOL
der:
My diary notes this:
Paris, Sunday, March 10, 1915
Spent Thursday morning with
Herman, Langfitt and Atterbury
and made adjustments in port and
railway construction and manage
ment. Visited Camp de Mailly,
where seacoast artillery is having
splendid training under General
Coe.
On Friday visited Edwards
Twenty-sixth division serving on
Chemin des Danes under General
Maud'huy, the French corps COM
mander. Arrived in Paris late at
night during airplane attack.
Branch of Judge advocate gen.
erals office established at my
headquarters.
Upon Colonel Bradley's report of
thirty-day medical supplies on hand,
sent urgent cable requesting immediate
shipments. Cabled disapproval Of sug-
gestion by Mr.. Paderewski for organi-
cation of division of men with Polish
antecedents. Secretary of War Baker
landed at Brest today.
French Train U. S. Cooks.
Major General Maud'huy spoke with
considerable enthusiasm of the men
and of the officers of the Twenty-sixth
division, below regimental command
ers, and especially praised their con-
duct of trench raids. He compliment
ed General Traub, one of the brigade
commanders, but was Of the opinion
that the higher officers, generally,
needed more experience to make them
efficient. American troops that served
with General Maud'huy held him in
high esteem. He was scrupulous re-
garding their instruction, to which he
gave special attention.
He was very solicitous Of the well
fare of our troops, even going so far
as to interest himself in the prepara-
ton of their food by detailing French
cooks to teach ours the art. When I
expressed my appreciation of his ac-
ton, he said: "You know. we are a
nation of cooks and we delight in pre-
pairing good things to eat" After their
instruction the cooks in these units
did better, thanks to the initiative of
this fine old French general.
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