The utensils and means furnished by government to the soldier for
preparing his food are of the most primitive character. The former
consist of camp kettles, made of iron, with a handle, and varying in
size from four to seven gallons, (they should be made so as to have one
slide into the other, in nests of four,) and mess pans, also of iron,
about 12 inches in diameter, and sloping to the bottom. The latter
consist of a certain amount of wood per diem, which is to be consumed
as taste or ingenuity may dictate. The usual and most simple mode is to
dig a trench 18 inches wide, 12 inches deep, and from four to six feet
long. At each end plant a forked stick of equal height, with a stout
sapling, from which to suspend the kettles, extending from one to the
other.
[Illustration: Diagram No. 1.]
This, however, is neither the best nor most economical mode, as
it consumes much fuel, wastes much of the heat, and causes great
inconvenience to the cook. An improvement can be effected by casing the
sides of the trench with brick, adding a little chimney at one end,
and, in place of the forked sticks, using iron uprights and cross-bar,
to which half a dozen hooks for hanging kettles are attached.
[Illustration: Diagram No 2.]
In a clayey soil, the plan adopted by the salt boilers of New York is
perhaps the neatest, most economical, and most convenient that can
be devised. They dig a hole about three feet square and two feet in
depth, generally in the slope of a hill. On one side they run a shaft
laterally, about one foot square and six feet in length, and one foot
from the surface of the ground. At the extreme end they sink a shaft
vertically, and form a chimney; and at equi-distances they pierce three
holes of sufficient diameter to prevent the kettles from slipping
through. By this mode the kettles can be placed over the fire to
boil--or on either side, to simmer--with less difficulty than by any
other means.
[Illustration: Diagram No 3.]
[Illustration: Diagram No 4. Inside view--Side.]
Besides the allowance from government, however, the company cooks
should be furnished, from the “Company Fund,” with two large iron
spoons, two large iron forks, two stout knives, one tin cullender and
one yard of flannel; also a false tin bottom, closely fitting the
kettles; for all of which the cook should be responsible.