The principles are the same in each kind, the dif- ferences being only as to the conveniences that are at hand in each case. The ai:>petite of men taken from quarters and })laced in the field increases considerably for the first few days. Meats that would be indigestible from toughness, and simple dishes often neglected while living in barracks, are eaten with appetite. COOKING PLACES. Each company should have its own kitchen on flank of, and in line with, its row of tents. The sim- plest kitchen consists of a trench dug in the direction parallel with the wind, of such width that the ket- tle, when placed on it, does not x^roject beyond it more than an inch on each side ; its depth should be 12 inches at the end from which the wind is blow- ing, and continue this depth for 4 feet, decreasing then gradually to 3 inches at the opposite end, where a space must be left equal to the breadth of the trench, to serve as a chimney. The fire is lit at the end where the trench is deep ; it should not extend beyond 3 or 4 feet up the trench. The kettles are placed touching one another ; dry sods should be used to stop up the chinks made by the roundness of the kettles, so that the space under them may form a flue. It is advisable to pile up sod, or, with stones and earth, to erect a chimney of at least one foot in 9281 14 (209) 210 MANUAL FOR ARMY COOKS. lieiglit at the end farthest from the fire. All grass around the fireplaces should be cut to prevent acci- dents from fire. If the command halts for more than one day, these kitchens are susceiDtible of great improvement ; the chimney can be made of mud, or twigs and mud, and the draft may be increased by using short ijieces of hoop iron as bars, stretched across the trench to sup- port a filling in of clay around each kettle ; or, in other words, to make a regular place for each kettle, into which it will fit exactly, so that its position may be changed. As the day following the wind may change to an exactly oj^posite direction, a simi- lar trench must be dug in continuation of the former one, the same chimney being used. In this manner one chimney will serve for trenches cut to suit the wind blowing from all four quarters. The open- ings from these trenches into the chimney must all be closed with sod, except the one in use. In some places, where bricks or stones suitable to the pur- pose are to be had, it is better to construct these kitchens on the ground instead of below the surface. In well-wooded countries, two logs side by side and parallel to the direction of the .wind, the fire being kindled between them, make a good kitchen. In such places fuel is no object, so the construction of chimneys can be dispensed with, and the kettles hung from a stick resting at each end on a forked ux^right. HOW TO MAKE A COOKING FIRE FOR A SMALL CAMP. Lay down two green poles (5 by 6 inches thick, and 2 feet long) 2 or 3 feet apart, with notches in the upper side about 10 to 12 inches apart. Let the ground be leveled meantime. Take two more green poles (6 by 8 inches thick, and 4 feet long) and lay them in the notches. Procure a good supi)ly of dry wood, bark, brush, or chips, and start your fire on the MANUAL FOR ARMY COOKS. 211

AI-modernized reading of the original text

The principles are the same in each kind, the differences being only as to the conveniences that are at hand in each case. The appetite of men taken from quarters and placed in the field increases considerably for the first few days. Meats that would be indigestible from toughness, and simple dishes often neglected while living in barracks, are eaten with appetite. COOKING PLACES. Each company should have its own kitchen on flank of, and in line with, its row of tents. The simplest kitchen consists of a trench dug in the direction parallel with the wind, of such width that the kettle, when placed on it, does not project beyond it more than an inch on each side ; its depth should be 12 inches at the end from which the wind is blowing, and continue this depth for 4 feet, decreasing then gradually to 3 inches at the opposite end, where a space must be left equal to the breadth of the trench, to serve as a chimney. The fire is lit at the end where the trench is deep ; it should not extend beyond 3 or 4 feet up the trench. The kettles are placed touching one another ; dry sods should be used to stop up the chinks made by the roundness of the kettles, so that the space under them may form a flue. It is advisable to pile up sod, or, with stones and earth, to erect a chimney of at least one foot in 9281 14 (209) lieiglit at the end farthest from the fire. All grass around the fireplaces should be cut to prevent accidents from fire. If the command halts for more than one day, these kitchens are susceptible of great improvement ; the chimney can be made of mud, or twigs and mud, and the draft may be increased by using short pieces of hoop iron as bars, stretched across the trench to support a filling in of clay around each kettle ; or, in other words, to make a regular place for each kettle, into which it will fit exactly, so that its position may be changed. As the day following the wind may change to an exactly opposite direction, a similar trench must be dug in continuation of the former one, the same chimney being used. In this manner one chimney will serve for trenches cut to suit the wind blowing from all four quarters. The openings from these trenches into the chimney must all be closed with sod, except the one in use. In some places, where bricks or stones suitable to the purpose are to be had, it is better to construct these kitchens on the ground instead of below the surface. In well-wooded countries, two logs side by side and parallel to the direction of the .wind, the fire being kindled between them, make a good kitchen. In such places fuel is no object, so the construction of chimneys can be dispensed with, and the kettles hung from a stick resting at each end on a forked upright. HOW TO MAKE A COOKING FIRE FOR A SMALL CAMP. Lay down two green poles (5 by 6 inches thick, and 2 feet long) 2 or 3 feet apart, with notches in the upper side about 10 to 12 inches apart. Let the ground be leveled meantime. Take two more green poles (6 by 8 inches thick, and 4 feet long) and lay them in the notches. Procure a good supi)ly of dry wood, bark, brush, or chips, and start your fire on the

Manual for army cooks