The cook fire is replenished during the night by members of the guard, care being taken to use as little fuel as possible. The cooks are aAvakened usually about two hours before reveille, so that breakfast may be served immediately after that formation. If this be done there will be ample time between breakfast and the "general" for the cooks to have MANUAL FOR ARMY COOKS. 253 everything used at breakfast cleaned up and in readiness to be loaded into the wagon. If breakfast is delayed, pans and kettles can be thrown into the Avagon dirty, and warm water will be readily avail- able at the next camp to clean them. A few close-fitting covers for the camp kettles will prove invaluable, as by their use many articles of food, such as soup stock, etc., may be carried from one camp to another, which would otherwise be thrown away. Beans in soak previous to baking may also be carried in this manner. If possible, all the dry sticks of wood should be placed on the wagon ; a fire can then be started immediately upon arrival in camp, without waiting for the arrival of the camp supplies. In like manner, especially in traveling through a poorly-watered country, the water kegs should be filled before leaving camp. Water kegs should always be filled before leaving camp, even if it is expected to find better water dur- ing the march ; because, if obliged to camp before reaching water, there will be no lack of that neces- sary article. Upon reaching the watering place, the kegs can always be emptied and refilled. TEMPORARY CAMPS. The internal economy of the company kitchen in temporary camp differs but little from that which obtains on the march, except in the following : A brush wind-break six or eight feet high should be erected on the windward side of the fire. This prevents in a great measure sand and dirt from being blown into the food, and the inclosure forms a capital kitchen. Rations should be taken from the wagons, if to be in camp for two days or more, and thoroughly overhauled, piled up neatly and covered with a paulin or wagon sheet ; everything being disposed of, however, in such a way that the wagons may be packed on short notice if the command is unex- pectedly ordered to march. 254 MANUAL FOR ARMY COOKS. There being more opportunity for the preparation of soups, stews, etc., than when on the march, they should be made more frequently. In cam]3, whenever practicable, the bacon and any other components on which a saving can be made, should be exchanged for fresh meats and vegetables, RATIONS AND BILLS OF FARE FOR A TEN-DAYS' CAMP.— (100 Men.) The following assumed issue of rations to one hundred men is carried out in detail, as a sugges- tion to officers as to what to provide and how to arrange the bills of fare, and give a reasonable variety at the soldiers' mess : Articles. Rations Issued. Rations Left Undrawn FOB Savings. Pork _ 60 50 700 40 Bacon 150 Fresh Beef _ _ _ _ _ Mutton _._ _ . _ __ Fresh Beef, canned _ Fish Flour _____ _ _ 1,000 Hard Bread _ Corn Meal Beans 500 200 Peas _ Rice 300 Hominy _ _ _ Potatoes 700 100 200 650 150 820 300 1,00() 500 1,000 500 800 10 Coffee __ ___ _ _- 200 Tea __ _

AI-modernized reading of the original text

The cook fire is replenished during the night by members of the guard, care being taken to use as little fuel as possible. The cooks are awakened usually about two hours before reveille, so that breakfast may be served immediately after that formation. If this be done there will be ample time between breakfast and the "general" for the cooks to have everything used at breakfast cleaned up and in readiness to be loaded into the wagon. If breakfast is delayed, pans and kettles can be thrown into the wagon dirty, and warm water will be readily available at the next camp to clean them. A few close-fitting covers for the camp kettles will prove invaluable, as by their use many articles of food, such as soup stock, etc., may be carried from one camp to another, which would otherwise be thrown away. Beans in soak previous to baking may also be carried in this manner. If possible, all the dry sticks of wood should be placed on the wagon ; a fire can then be started immediately upon arrival in camp, without waiting for the arrival of the camp supplies. In like manner, especially in traveling through a poorly-watered country, the water kegs should be filled before leaving camp. Water kegs should always be filled before leaving camp, even if it is expected to find better water during the march ; because, if obliged to camp before reaching water, there will be no lack of that necessary article. Upon reaching the watering place, the kegs can always be emptied and refilled. TEMPORARY CAMPS. The internal economy of the company kitchen in temporary camp differs but little from that which obtains on the march, except in the following : A brush wind-break six or eight feet high should be erected on the windward side of the fire. This prevents in a great measure sand and dirt from being blown into the food, and the inclosure forms a capital kitchen. Rations should be taken from the wagons, if to be in camp for two days or more, and thoroughly overhauled, piled up neatly and covered with a paulin or wagon sheet ; everything being disposed of, however, in such a way that the wagons may be packed on short notice if the command is unexpectedly ordered to march. There being more opportunity for the preparation of soups, stews, etc., than when on the march, they should be made more frequently. In camp, whenever practicable, the bacon and any other components on which a saving can be made, should be exchanged for fresh meats and vegetables. RATIONS AND BILLS OF FARE FOR A TEN-DAYS' CAMP.— (100 Men.) The following assumed issue of rations to one hundred men is carried out in detail, as a suggestion to officers as to what to provide and how to arrange the bills of fare, and give a reasonable variety at the soldiers' mess : Articles. Rations Issued. Rations Left Undrawn FOB Savings. Pork _ Bacon Fresh Beef _ _ _ _ _ Mutton _._ _ . _ __ Fresh Beef, canned _ Fish Flour _____ _ _ 1,000 Hard Bread _ Corn Meal Beans Peas _ Rice Hominy _ _ _ Potatoes 1,00() 1,000 Coffee __ ___ _ _- Tea __ _

Manual for army cooks