Have the kettles as clean and as bright as they can be made, and let
the water be free from all impurities; boil it over a bright, clear
fire, and, when it boils briskly, add the tea, which should, one minute
previous, be slightly steeped in boiling water, in a perfectly covered
vessel. Let it remain on the fire one minute, covering the kettle with
a clean pan, bottom upwards, or a close-fitting cover with a very small
hole in it; then remove it, and stand it near the fire five minutes
before serving.
TO MAKE BREAD IN THE “SHIRAS OVEN”--THE PORTABLE FIELD OVEN FURNISHED
BY THE SUBSISTENCE DEPARTMENT.
It generally happens that every regiment numbers among its men one or
more bakers; but fearing this may not be universally the case, I add
a receipt written by a practical baker--Frank M. Lockwood, of the 23d
regiment New York volunteers--whose bread has been frequently praised
by the general commanding the division, as well as many other officers
to whose notice it has been brought.
When on hand for distribution, any regiment can obtain three “Shiras
ovens” on requisition to the chief of the commissariat, which will
be found amply sufficient to do the baking for 900 men. These ovens
are very simple, and can be quickly placed and easily removed.
The furniture and utensils necessary for kneading, &c., are: one
dough-trough and cover; one pin board; one peel, or wooden spade; one
sieve; one brush, short handled; two common knives, large size; two
large camp kettles; one yeast tub; two wooden pails; and one stove,
which can be made in the ground sufficiently convenient to answer the
purpose. Of course a tent or hut must be erected, wherein to work and
keep the sponge warm.
To produce good bread requires good yeast, without which all efforts
are in vain. To effect this, your tubs must be faultlessly clean and
well scalded, and all your tins and kettles carefully scoured and free
from grease, using them, in fact, for nothing else.