should be cut into lengths of 1 foot and about 2 inches square. When nothing but brushwood is to be had, the trench should be deepened where the fire is lit. Damp or very sappy wood should be avoided. Bones can be used when other fuel is not to be had. During a march, it is well to pick up and throw into the wagons all the dry wood that may be found along the road. FILTERS. Two barrels, one inside the other, having a space of 4 or even 6 inches clear all around between them filled with layers of sand, gravel, and charcoal, form an excellent filter. The inside one, without a bot- tom, rests on stones embedded in sand, the sand reaching above the chine, and above this, between the barrels, is a layer of charcoal and of coarse gravel. MANUAL FOR ARMY COOKS. 245 The water, flowing or being poured into the space between the two, and having thus to force its way through these substft^nces into the inner barrel, becomes purified. The water is drawn off by means of a pipe running through the outer into the inner barrel. SUGGESTIONS RELATIVE TO COOKS AND THEIR DUTIES. ' There should be required for each organization of 60 men one chief cook, one assistant cook, and one man detailed daily as cook's police. While the chief cook may be confronted by conditions entirely different from those to which he is accustomed in garrison, he will get willing assistance from other members of the company, and thu3 have more time for general supervision. With the exception of the first sergeant there is no non-commissioned officer in the company so important to its well being as a competent, energetic chief cook. His particular duties comprise (1) cooking, and baking bread, (2) care of rations, and (3) general superintendence of all work in the kitchen, and responsibility for all rations and cooking furniture. If there is a good baker in the company it might sometimes be found well to give him charge (under the chief cook) of all the bread baking. The assistant cook assists the chief cook in his various duties, and is held responsible for the clean- liness of the cooking utensils. The cook's police assists the cooks as directed — the cutting of wood and keeping up of fires usually being included in his duties. In the cavalry it is usual to allow the cooks to ride with the wagons or pack train. When both wagons and packs are provided, the cooks ride with the latter, and should always have on the pack 246 MANUAL FOR ARMY COOKS. mules sufficient rations and utensils with, which to l^repare a meal upon arrival in camp. Coffee S^ Sugar (in ration sacks.) ^^^v^^^A^^v^^^.^^^^■^^^^^^;\' \s^\\'^\\\s\\\s\sy>\\\\\.x.\ssv '"A B C \ B Plate 18. Plan of Ration Box. Scale i^g. a, 6, c, cleats for supporting false lid, the upper edges of which are on same level as tops of partitions. A, B, C, D, compartments for beans, rice, candles, soap, salt, and ground coffee, all in ration sacks. Yeast powder and j)ep- per in cans and carefully packed. Coffee mill, etc. False Lid. EMM.H. - Hand Eolds. E MANUAL FOR ARMY COOKS. 247 SECURING AND TRANSPORTING RATIONS.

AI-modernized reading of the original text

should be cut into lengths of 1 foot and about 2 inches square. When nothing but brushwood is to be had, the trench should be deepened where the fire is lit. Damp or very sappy wood should be avoided. Bones can be used when other fuel is not to be had. During a march, it is well to pick up and throw into the wagons all the dry wood that may be found along the road. FILTERS. Two barrels, one inside the other, having a space of 4 or even 6 inches clear all around between them filled with layers of sand, gravel, and charcoal, form an excellent filter. The inside one, without a bottom, rests on stones embedded in sand, the sand reaching above the chine, and above this, between the barrels, is a layer of charcoal and of coarse gravel. The water, flowing or being poured into the space between the two, and having thus to force its way through these substft^nces into the inner barrel, becomes purified. The water is drawn off by means of a pipe running through the outer into the inner barrel. SUGGESTIONS RELATIVE TO COOKS AND THEIR DUTIES. ' There should be required for each organization of 60 men one chief cook, one assistant cook, and one man detailed daily as cook's police. While the chief cook may be confronted by conditions entirely different from those to which he is accustomed in garrison, he will get willing assistance from other members of the company, and thu3 have more time for general supervision. With the exception of the first sergeant there is no non-commissioned officer in the company so important to its well being as a competent, energetic chief cook. His particular duties comprise (1) cooking, and baking bread, (2) care of rations, and (3) general superintendence of all work in the kitchen, and responsibility for all rations and cooking furniture. If there is a good baker in the company it might sometimes be found well to give him charge (under the chief cook) of all the bread baking. The assistant cook assists the chief cook in his various duties, and is held responsible for the cleanliness of the cooking utensils. The cook's police assists the cooks as directed — the cutting of wood and keeping up of fires usually being included in his duties. In the cavalry it is usual to allow the cooks to ride with the wagons or pack train. When both wagons and packs are provided, the cooks ride with the latter, and should always have on the pack mules sufficient rations and utensils with which to prepare a meal upon arrival in camp. Coffee & Sugar (in ration sacks.) \ssv '"A B C \ B Plate 18. Plan of Ration Box. Scale i^g. a, 6, c, cleats for supporting false lid, the upper edges of which are on same level as tops of partitions. A, B, C, D, compartments for beans, rice, candles, soap, salt, and ground coffee, all in ration sacks. Yeast powder and j)epper in cans and carefully packed. Coffee mill, etc. False Lid. EMM.H. - Hand Eolds. E SECURING AND TRANSPORTING RATIONS.

Manual for army cooks