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Camp fires and camp cooking Or, Culinary hints for the soldier including… · Audiobooks & Scary Stories

• 0:00
  Speaker 1: I hope you enjoy this reading, which comes from a
• 0:02
  Speaker 1: work in the public domain camp Fires and camp Cooking,
• 0:05
  Speaker 1: or Culinary Hints for the Soldier, including camp fires and
• 0:09
  Speaker 1: camp cooking. In making up the following receipts, the author
• 0:13
  Speaker 1: has been actuated by a desire to aid the efforts
• 0:16
  Speaker 1: of those of his countrymen, who, with the best intentions,
• 0:19
  Speaker 1: lack the knowledge to utilize them. And, having personally assisted
• 0:22
  Speaker 1: in the concoction of the various dishes, he treats of
• 0:25
  Speaker 1: using only camp fires, camp kettles, and soldiers rations. He
• 0:31
  Speaker 1: knows that a little attention on the part of any
• 0:33
  Speaker 1: sensible man, and none other should ever attempt to cook,
• 0:36
  Speaker 1: will produce the most savory and gratifying results. Camp cooking
• 0:41
  Speaker 1: and camp kettles, the utensils means furnished by government to
• 0:45
  Speaker 1: the soldier for preparing his food, are of the most
• 0:48
  Speaker 1: primitive character. The former consists of camp kettles made of iron,
• 0:53
  Speaker 1: with a handle and varying in size from four to
• 0:56
  Speaker 1: seven gallons. They should be made so as to have
• 0:58
  Speaker 1: one slide into the other in nests of four and
• 1:01
  Speaker 1: mess pans, also of iron, about twelve inches in diameter
• 1:05
  Speaker 1: and sloping to the bottom. The latter consists of a
• 1:09
  Speaker 1: certain amount of wood per d m, which is to
• 1:11
  Speaker 1: be consumed as taste or ingenuity may dictate. The usual
• 1:15
  Speaker 1: and most simple mode is to dig a trench eighteen
• 1:18
  Speaker 1: inches wide, twelve inches deep, and from four to six
• 1:22
  Speaker 1: feet long. At each end, plant a forked stick of
• 1:25
  Speaker 1: equal height with a stout sapling from which to suspend
• 1:29
  Speaker 1: the kettles extending from one to the other Diagram number one. This, however,
• 1:35
  Speaker 1: is neither the best nor most economical mode, as it
• 1:39
  Speaker 1: consumes much fuel, wastes much of the heat, and causes
• 1:42
  Speaker 1: great inconvenience to the cook. An improvement can be effected
• 1:46
  Speaker 1: by casing the sides of the trench with brick, adding
• 1:49
  Speaker 1: a little chimney at one end, and in place of
• 1:52
  Speaker 1: the forked sticks, using iron uprights and cross bar, to
• 1:55
  Speaker 1: which half a dozen hooks for hanging kettles are attached
• 1:59
  Speaker 1: die Gram number two. In a clayey soil, the plan
• 2:03
  Speaker 1: adopted by the salt boilers of New York is perhaps
• 2:06
  Speaker 1: the neatest, most economical, and most convenient that can be devised.
• 2:11
  Speaker 1: They dig a hole about three feet square and two
• 2:14
  Speaker 1: feet in depth, generally in the slope of a hill.
• 2:18
  Speaker 1: On one side they run a shaft latterly about one
• 2:21
  Speaker 1: foot square and six feet in length, and one foot
• 2:24
  Speaker 1: from the surface of the ground. At the extreme end
• 2:27
  Speaker 1: they sink a shaft vertically and form a chimney, and
• 2:31
  Speaker 1: at equidistances they pierce three holes of sufficient diameter to
• 2:34
  Speaker 1: prevent the kettles from slipping through. By this mode, the
• 2:38
  Speaker 1: kettles can be placed over the fire to boil, or
• 2:41
  Speaker 1: on either side to simmer, with less difficulty than by
• 2:44
  Speaker 1: any other means Diagram number three, Diagram number four inside
• 2:51
  Speaker 1: view side. Besides the allowance from government, however, the company
• 2:56
  Speaker 1: cooks should be furnished from the company Fund, which with
• 3:00
  Speaker 1: two large iron spoons, two large iron forks, two stout knives,
• 3:04
  Speaker 1: one tin culander, in one yard of flannel, also a
• 3:07
  Speaker 1: false tin bottom closely fitting the kettles, for all of
• 3:11
  Speaker 1: which the cook should be responsible. The ration No army
• 3:16
  Speaker 1: in the world is so well provided for in the
• 3:18
  Speaker 1: shape of food, either as to quantity or quality, as
• 3:22
  Speaker 1: the army of the United States, And very little attention
• 3:25
  Speaker 1: on the part of the cook will enable him to
• 3:27
  Speaker 1: lay up a liberal amount weakly to the credit of
• 3:29
  Speaker 1: the Company Fund. No one man can consume his daily ration,
• 3:34
  Speaker 1: although many waste it, and a systematic issue will in
• 3:37
  Speaker 1: a great measure prevent unnecessary extravagance. The cook's creed cleanliness
• 3:43
  Speaker 1: is next to godliness, both in persons and kettles. Be
• 3:47
  Speaker 1: ever industrious, then in scouring your pots, much elbow grease,
• 3:53
  Speaker 1: a few ashes, and a little water are capital aids
• 3:56
  Speaker 1: to the careful cook. Better wear out your pans with
• 3:59
  Speaker 1: scowurling than your stomachs with purging. And it is less
• 4:02
  Speaker 1: dangerous to work your elbows than your comrade's bowels. Dirt
• 4:06
  Speaker 1: and grease betray the poor cook, and destroy the poor soldier,
• 4:10
  Speaker 1: Whilst health, content and good cheers should ever reward him
• 4:14
  Speaker 1: who does his duty and keeps his kettles clean. In
• 4:17
  Speaker 1: military life, punctuality is not only a duty, but a necessity,
• 4:22
  Speaker 1: and the cook should always endeavor to be exact in time.
• 4:26
  Speaker 1: Be sparing with sugar and salt, as a deficiency can
• 4:29
  Speaker 1: be better remedied than an overplus kitchen philosophy, remember that
• 4:34
  Speaker 1: beans badly boiled kill more than bullets, and fat is
• 4:38
  Speaker 1: more fatal than powder. In cooking, more than in anything
• 4:42
  Speaker 1: else in this world. Always make haste slowly one hour
• 4:47
  Speaker 1: too much is vastly better than five minutes too little,
• 4:50
  Speaker 1: with rare exceptions, A big fire scorches your soup, burns
• 4:55
  Speaker 1: your face, and crisps your temper. Skim, simmer, and scour
• 5:00
  Speaker 1: are the true secrets of good cooking beef soup with
• 5:03
  Speaker 1: desiccated mixed vegetables. The Americans, as a rule, are not
• 5:09
  Speaker 1: fond of soups, unless of the thicker kind. But in
• 5:12
  Speaker 1: no form can meat and vegetables be served together more
• 5:15
  Speaker 1: profitably and more nourishingly. As a matter of economy. It
• 5:19
  Speaker 1: admits of no argument, because every portion is useful, both
• 5:23
  Speaker 1: bone and flesh, and when properly made, it is wholesome
• 5:26
  Speaker 1: and palatable on fresh beef day. If among the rations
• 5:30
  Speaker 1: there are some choice bits such as surloin, tenderloin, or
• 5:34
  Speaker 1: rump steaks, cut them into neat slices and use for breakfast,
• 5:38
  Speaker 1: Broiling them if it can be done. If not, fry them,
• 5:42
  Speaker 1: save all the bones. If large, cut them in pieces,
• 5:45
  Speaker 1: and distribute equally among the kettles. If the company numbers
• 5:49
  Speaker 1: seventy men or less, use one large kettle and two
• 5:53
  Speaker 1: smaller ones. Fill them nearly with pieces of meat from
• 5:57
  Speaker 1: one to three pounds each not too closely packed. Then
• 6:00
  Speaker 1: add water enough to cover it, and place it over
• 6:03
  Speaker 1: a brisk fire, throwing in a large handful of salt
• 6:06
  Speaker 1: to each kettle. As soon as the water begins to
• 6:09
  Speaker 1: boil and the scum begins to rise, deaden the fire
• 6:12
  Speaker 1: and skim carefully and faithfully every ten minutes, and be
• 6:16
  Speaker 1: very sure that the water does not again come to
• 6:18
  Speaker 1: a boil. It should only simmer, for when the meat
• 6:21
  Speaker 1: is boiling hard, the pores of the flesh are immediately closed.
• 6:25
  Speaker 1: The essence of the meat and all its impurities are
• 6:29
  Speaker 1: retained within. No scum arises, the meat becomes hard and tough,
• 6:33
  Speaker 1: and the soup thin and watery. If it is only
• 6:36
  Speaker 1: permitted to simmer, the pores are kept open, the blood
• 6:39
  Speaker 1: is drawn out, the juices are extracted, the meat is
• 6:43
  Speaker 1: rendered tender and wholesome, and the soup rich, nutritious, and palatable.
• 6:48
  Speaker 1: In one hour and a half, carefully skimming all the while,
• 6:52
  Speaker 1: the meat should be done. But if it has only
• 6:54
  Speaker 1: simmered two hours will be better. Then take the meat out,
• 6:58
  Speaker 1: leaving only the bones. An hour previous to this, however,
• 7:03
  Speaker 1: break up a tablet of desiccated vegetables, as small as possible,
• 7:06
  Speaker 1: and divide them into as many portions as there are
• 7:09
  Speaker 1: kettles of soup. Place each portion in a separate pan,
• 7:13
  Speaker 1: and fill with fresh, clean water, standing them near the
• 7:16
  Speaker 1: fire until thoroughly saturated with water. When the meat is
• 7:20
  Speaker 1: taken out, put the vegetables in and let them boil
• 7:23
  Speaker 1: gently two hours longer, during that time, carefully skimming off
• 7:27
  Speaker 1: all the fat which rises to the surface. Then season
• 7:31
  Speaker 1: with pepper and salt and a tablespoonful of vinegar, and
• 7:34
  Speaker 1: serve out. Both the French and American desiccated vegetables come
• 7:39
  Speaker 1: in tablets, the former being twice as large as the latter.
• 7:43
  Speaker 1: It will therefore be necessary to use one of the
• 7:45
  Speaker 1: French or two of the American tablets for a company,
• 7:48
  Speaker 1: which will be found amply sufficient, as they swell up
• 7:51
  Speaker 1: to sixteen times their bulk in a compressed state. The
• 7:55
  Speaker 1: fat taken from the soup is valuable first for selling,
• 7:58
  Speaker 1: next for frying, but principally because you don't swallow it
• 8:02
  Speaker 1: in your soup. Pork soup with vegetables. This soup is
• 8:06
  Speaker 1: good for a change and quite economical. Take four pounds
• 8:11
  Speaker 1: of clear pork without rind or bone cut it into
• 8:14
  Speaker 1: pieces about one inch square, put into a pan a
• 8:17
  Speaker 1: little fat, which must be as hot as possible, and
• 8:20
  Speaker 1: throw in enough pork to cover the bottom, which is
• 8:22
  Speaker 1: to be fried quite brown and turned into another pan.
• 8:25
  Speaker 1: Whilst the balance is being fried, have three camp kettles
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  Speaker 1: filled with clean water, boil it, and add to each
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  Speaker 1: kettle one third of the fried pork with a handful
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  Speaker 1: of salt. Let it boil moderately for fifteen minutes, and
• 8:39
  Speaker 1: in the meanwhile, having soaked the desiccated vegetables, add one
• 8:43
  Speaker 1: third to each kettle, and continue boiling, not too fast,
• 8:47
  Speaker 1: for one hour and a half season with pepper, salt,
• 8:51
  Speaker 1: and a little vinegar. And if there is any stale
• 8:54
  Speaker 1: bread to be had, three or four loaves should be
• 8:57
  Speaker 1: cut into pieces two inches square or less, divided equally
• 9:00
  Speaker 1: into three kettles. After fifteen minutes slow boiling, the soup
• 9:05
  Speaker 1: is ready to serve. Whatever fat floats on the top
• 9:09
  Speaker 1: before the bread is added should be carefully removed p soup.
• 9:14
  Speaker 1: For some unexplained reason, this article is by no means
• 9:18
  Speaker 1: popular with the troops, and large quantities are constantly returned
• 9:22
  Speaker 1: to the Commissary as company savings. This it is believed
• 9:26
  Speaker 1: would not be the case if the proper mode of
• 9:28
  Speaker 1: cooking them was known, as they are not only quite
• 9:31
  Speaker 1: as nutritious as beans, but have always been considered by
• 9:34
  Speaker 1: epicures much more delicate. To use them properly, they should
• 9:39
  Speaker 1: first be washed, then boiled for at least one hour
• 9:42
  Speaker 1: in a kettle with a false bottom. For a company,
• 9:46
  Speaker 1: seven or eight quarts should be boiled, and double the
• 9:48
  Speaker 1: quantity of water. In default of a false bottom. They
• 9:52
  Speaker 1: must be constantly stirred to prevent scorching. When quite soft,
• 9:57
  Speaker 1: strain off the water. Divide them into three or four portions,
• 10:01
  Speaker 1: according to the number of the kettles, and add them
• 10:03
  Speaker 1: to the pork soup previously described instead of the desiccated vegetables.
• 10:08
  Speaker 1: Adding at the same time two large onions sliced to
• 10:11
  Speaker 1: each kettle. Let it boil slowly for two hours, skimming
• 10:16
  Speaker 1: now and then, and before serving out season liberally with
• 10:19
  Speaker 1: black pepper, some salt, and a dash of vinegar. They
• 10:23
  Speaker 1: should be well mashed with a pounder before serving boiled
• 10:27
  Speaker 1: pork and bean soup. Never serve beans until they have
• 10:31
  Speaker 1: been soaked over night. At eight o'clock in the morning,
• 10:35
  Speaker 1: put eight quarts into two kettles and fill up with
• 10:38
  Speaker 1: clean cold water. Boil constantly over a brisk fire for
• 10:42
  Speaker 1: an hour or more, during which many of the beans
• 10:45
  Speaker 1: will rise to the top. At the end of this time,
• 10:49
  Speaker 1: take the kettles off the fire for fifteen or twenty minutes,
• 10:52
  Speaker 1: and then pour off all the water, replacing it with fresh,
• 10:55
  Speaker 1: clean water. Add to each kettle a pound of parboiled
• 10:59
  Speaker 1: pork without rind, and boil continuously for an hour and
• 11:02
  Speaker 1: a half longer. At quarter past eight o'clock, fill three
• 11:07
  Speaker 1: kettles loosely with pieces of pork weighing from three to
• 11:09
  Speaker 1: five pounds, cover with water, and boil briskly for one hour.
• 11:14
  Speaker 1: Then pour off all the liquid and fill up with
• 11:16
  Speaker 1: clean hot water and boil for one hour and a
• 11:19
  Speaker 1: half longer. Then take out all the pork and lay
• 11:22
  Speaker 1: it aside. Take out also one half of the beans
• 11:25
  Speaker 1: from the other kettles, placing them aside for breakfast next morning,
• 11:29
  Speaker 1: and add to the remainder the liquor in which the
• 11:31
  Speaker 1: pork was boiled to each kettle. Add also two onions,
• 11:36
  Speaker 1: chopped or sliced with plenty of black or red pepper,
• 11:39
  Speaker 1: some salt, and a tablespoonful of vinegar after fifteen minutes
• 11:44
  Speaker 1: longer boiling, Mash the beans with a wooden stick made
• 11:47
  Speaker 1: for the purpose, and serve with a slice of pork
• 11:50
  Speaker 1: in a separate dish. If onions are plenty, mince find
• 11:54
  Speaker 1: eight or ten of them, fry them in a pan
• 11:56
  Speaker 1: with a little flour and fat with half a pint
• 11:59
  Speaker 1: hot water and the same quantity of the liquor in
• 12:01
  Speaker 1: which the pork was boiled. After cooking five minutes, add pepper, salt,
• 12:07
  Speaker 1: and half a glass of vinegar, and pour over the
• 12:10
  Speaker 1: slices of pork beans. For breakfast, the beans left from
• 12:15
  Speaker 1: the soup of the day before should be put in
• 12:17
  Speaker 1: pans and warmed over the fire, care being taken to
• 12:19
  Speaker 1: prevent them from scorching. In the Meanwhile, a few onions,
• 12:24
  Speaker 1: say three or four, should be chopped fine and slightly fried,
• 12:27
  Speaker 1: and then strewed over the beans with pepper and salt
• 12:31
  Speaker 1: and a tablespoonful of vinegar. In this way they make
• 12:34
  Speaker 1: a first rate dish for breakfast or supper with bread
• 12:37
  Speaker 1: and coffee. To boil homony, whatever be the size of
• 12:42
  Speaker 1: the kettle, fill it half full of homony, covering it
• 12:45
  Speaker 1: with water so as nearly to fill it to the top,
• 12:47
  Speaker 1: throw in a handful of salt, and boil it over
• 12:50
  Speaker 1: a very moderate fire for at least an hour, stirring
• 12:53
  Speaker 1: it constantly to prevent scorching. To fry homony. Should you
• 12:59
  Speaker 1: have too much of it ooiled for one meal, place
• 13:01
  Speaker 1: the balance in shallow dishes mess pans, being the handiest,
• 13:05
  Speaker 1: and let it grow cold. When it is to be used,
• 13:09
  Speaker 1: cut it into slices about half an inch thick and
• 13:11
  Speaker 1: three inches long. Have your fat as hot as fire
• 13:14
  Speaker 1: can make it. Then slip your slices into it and
• 13:17
  Speaker 1: fry it until it obtains a golden brown color on
• 13:19
  Speaker 1: both sides. When you take it out, lay it on
• 13:23
  Speaker 1: cloths and let the fat drain off, and when serving,
• 13:26
  Speaker 1: sprinkle a little salt over it. Beef stew take the
• 13:31
  Speaker 1: pieces of beef reserved for frying or broiling and cut
• 13:34
  Speaker 1: them into pieces about two inches square and one inch thick.
• 13:38
  Speaker 1: Sprinkle them with pepper and salt, and put them into
• 13:40
  Speaker 1: frying pans with a little fat. Place them over the
• 13:43
  Speaker 1: fire until half cooked. Then turn them into camp kettles,
• 13:48
  Speaker 1: adding a handful of flour and six onions cut in
• 13:51
  Speaker 1: quarters to each kettle. With just enough cold water to
• 13:54
  Speaker 1: cover the meat. Add also to each kettle two dozen potatoes,
• 13:57
  Speaker 1: pared and cut in quarters. Stew slowly over a moderate fire,
• 14:02
  Speaker 1: skimming every now and then for three hours and a half.
• 14:06
  Speaker 1: Then stir in each two tablespoonful of vinegar and serve
• 14:09
  Speaker 1: smoking hot. All kinds of vegetables, such as leaks, carrots, parsnips,
• 14:15
  Speaker 1: and turnips can be added to this stew with advantage
• 14:19
  Speaker 1: bubble and squeak. This is an old and favorite mode
• 14:23
  Speaker 1: of getting rid of bits of corned beef among good
• 14:25
  Speaker 1: housewives at home, and can be advantageously introduced into camp.
• 14:30
  Speaker 1: Any pieces of cold corned or salt beef that may
• 14:33
  Speaker 1: be on hand should be cut into slices and sprinkled
• 14:35
  Speaker 1: with pepper. Then put them in a pan with a
• 14:38
  Speaker 1: little grease or fat and fry them slightly. Boil some
• 14:42
  Speaker 1: cabbage and squeeze it quite dry. Then cut it up
• 14:45
  Speaker 1: very fine, and serve a piece of beef with a
• 14:48
  Speaker 1: spoonful of cabbage, first seasoning it with pepper, salt, and vinegar.
• 14:53
  Speaker 1: Brazilian stew. Take shins or legs of beef, cut them
• 14:58
  Speaker 1: into slices or pieces two or thre three ounces in weight,
• 15:01
  Speaker 1: or about the size of an egg. Dip them in
• 15:03
  Speaker 1: vinegar and throw them into a kettle with a dozen
• 15:06
  Speaker 1: onions sliced, but no water. Let it stand over a
• 15:10
  Speaker 1: very slow fire from three to four hours. Then season
• 15:13
  Speaker 1: with pepper and salt, and serve hot. Some boiled potatoes
• 15:18
  Speaker 1: sliced or quartered will be a great addition, but the
• 15:21
  Speaker 1: principal thing to be observed is that the fire be
• 15:24
  Speaker 1: a moderate one. Corned beef and cabbage. The salt beef
• 15:29
  Speaker 1: furnished the Army is of the very best character, rather
• 15:32
  Speaker 1: too highly impregnated with salt, perhaps a fault easily remedied, however,
• 15:37
  Speaker 1: by soaking in fresh water over night when about to
• 15:41
  Speaker 1: boil it, renew the water, which should be clean and cold,
• 15:44
  Speaker 1: and place it over a moderate fire for three hours
• 15:47
  Speaker 1: in a half, skimming it carefully every fifteen minutes. By
• 15:51
  Speaker 1: this means only can the salt and blood be drawn
• 15:54
  Speaker 1: from it, and the meat rendered tender after it has
• 15:57
  Speaker 1: been on the fire at least two hours, at as
• 16:00
  Speaker 1: much cabbage as will fill the pot to each kettle,
• 16:03
  Speaker 1: taking out a portion of the water so as to
• 16:05
  Speaker 1: be able to get in enough for the whole company,
• 16:07
  Speaker 1: or dividing the meat into more kettles if necessary, Boil
• 16:11
  Speaker 1: gently for an hour and a half after adding the cabbage.
• 16:15
  Speaker 1: To cook bacon, bacon should be well washed and scraped
• 16:19
  Speaker 1: and put to soak all night. In the morning put
• 16:22
  Speaker 1: it to boil slowly. Simmering is better. After it has
• 16:26
  Speaker 1: once boiled, throw the water off and fill up with
• 16:29
  Speaker 1: fresh water. Then let it simmer for three hours. When
• 16:33
  Speaker 1: thoroughly done, the rind comes off easily and the meat
• 16:36
  Speaker 1: tastes fresh and sweet. Frying bacon, the great secret in
• 16:42
  Speaker 1: frying is to have the fat as hot as fire
• 16:44
  Speaker 1: will make it before putting the article to be cooked
• 16:47
  Speaker 1: into it. The object is to close up the pores
• 16:50
  Speaker 1: of the flesh at once and prevent the fat from
• 16:52
  Speaker 1: penetrating it, rendering it greasy and indigestible. After the bacon
• 16:57
  Speaker 1: is well soaked, cut it into thin slices and fry
• 17:00
  Speaker 1: it crisp. If it is cold bacon, slice it into
• 17:04
  Speaker 1: a pan, cover it with bread crumbs stale bread grated,
• 17:08
  Speaker 1: add very little fat, and put it over a quick
• 17:10
  Speaker 1: fire for four or five minutes. Then turn it and
• 17:13
  Speaker 1: cook the other side bacon German style. When the bacon
• 17:19
  Speaker 1: is parboiled, clean it thoroughly, taking off the rind and
• 17:22
  Speaker 1: all the bones. Put it into clean pans, cutting it
• 17:25
  Speaker 1: into strips with enough water to cover the bottom of
• 17:28
  Speaker 1: the pan. Place it in the oven and let it
• 17:30
  Speaker 1: bake until the top is browned, basting it with the
• 17:33
  Speaker 1: liquid in the meanwhile to prevent its burning or becoming dry.
• 17:37
  Speaker 1: Boiling potatoes. Every cook thinks he can cook potatoes, but
• 17:42
  Speaker 1: the number that can cook them well is very small.
• 17:45
  Speaker 1: Put the potatoes with their skins on, into the kettle, first,
• 17:49
  Speaker 1: washing them, then fill it with cold water, Throw in
• 17:52
  Speaker 1: a handful of salt, and put it on the fire.
• 17:55
  Speaker 1: When the water boils, throw in a little cold water
• 17:58
  Speaker 1: to check it. Do so two or three times. When
• 18:02
  Speaker 1: the potatoes are very nearly cooked, pour off all the
• 18:05
  Speaker 1: water and stand the kettle over the fire until the
• 18:08
  Speaker 1: steam evaporates. If this does not make them mealy, it
• 18:12
  Speaker 1: is the fault of the potatoes. The potatoes should always
• 18:15
  Speaker 1: be picked out of uniform size for each kettle as
• 18:18
  Speaker 1: they boil more equally fried potatoes. Cut the vegetable into
• 18:24
  Speaker 1: thin slices and throw them into cold water for half
• 18:26
  Speaker 1: an hour. Then put them into fat hissing hot and
• 18:29
  Speaker 1: fry them until they acquire a golden hue. Some persons
• 18:33
  Speaker 1: cut them only into quarters, but they are not near
• 18:36
  Speaker 1: so crisp and nice. To boil rice, fill a camp
• 18:41
  Speaker 1: kettle one third full of rice, well washed and cleaned,
• 18:44
  Speaker 1: and add water enough to fill within an inch of
• 18:46
  Speaker 1: the top of the kettle. Let it boil gently, stirring constantly,
• 18:50
  Speaker 1: until the rice is quite soft. If a false bottom
• 18:54
  Speaker 1: for the kettle is used, all danger of burning the
• 18:56
  Speaker 1: rice will be avoided. If not, great care must be
• 19:00
  Speaker 1: and to keep it from scorching by constant stirring. When
• 19:03
  Speaker 1: the rice is cooked, turn the contents of the kettle
• 19:06
  Speaker 1: into a culander or coarse towel, and pour rapidly through
• 19:09
  Speaker 1: it a couple of pails of fresh cold water. Let
• 19:12
  Speaker 1: it strain, and then put the rice in a clean kettle,
• 19:15
  Speaker 1: which is placed near the fire. Until the rice is
• 19:18
  Speaker 1: quite dry. Serve hot or cold with molasses, as may
• 19:23
  Speaker 1: be most convenient. To prepare coffee. Of all the articles
• 19:28
  Speaker 1: of diet afforded the soldier, none is more important or
• 19:31
  Speaker 1: popular than his coffee. The open tin pans used for
• 19:35
  Speaker 1: roasting it are singularly unfit wasting, even when regularly burnt.
• 19:39
  Speaker 1: The fragrance or aroma which forms the chief virtue of
• 19:42
  Speaker 1: the drink. To obtain a small roaster, coffee mill and
• 19:47
  Speaker 1: strainer should be the first effort of the cook and
• 19:49
  Speaker 1: the best outlay of the company fund. If, however, circumstances
• 19:54
  Speaker 1: prevent that use, what is given to the best advantage
• 19:58
  Speaker 1: In roasting coffee, great care must be bestowed to prevent
• 20:02
  Speaker 1: its burning. To avoid this, some use a little fat,
• 20:06
  Speaker 1: and others add a tablespoonful of sugar, and all stir
• 20:09
  Speaker 1: it constantly over a very slow fire. When well browned,
• 20:14
  Speaker 1: cover immediately with a damp cloth and allow it to cool,
• 20:17
  Speaker 1: then grind it, passing it through the mill twice. The
• 20:21
  Speaker 1: kettles in which it is to be prepared should be
• 20:23
  Speaker 1: perfectly cleaned and scoured inside and out with ashes and
• 20:27
  Speaker 1: hot water scalding them before using. The water should be
• 20:31
  Speaker 1: fresh and perfectly clear. Fill the kettles very nearly to
• 20:35
  Speaker 1: the top and place them over a brisk fire to boil.
• 20:39
  Speaker 1: Whilst boiling, throw in the coffee, which should be slightly
• 20:42
  Speaker 1: moistened before, with warm, not hot water, and stirring it
• 20:46
  Speaker 1: into the water. Let it boil up briskly for two minutes.
• 20:50
  Speaker 1: Then dash in a cup of cold fresh water and
• 20:52
  Speaker 1: take it off the fire immediately, let it stand five
• 20:56
  Speaker 1: minutes to allow the grains to settle, and then pass
• 20:59
  Speaker 1: it slowly through a flannel strainer into another kettle from
• 21:02
  Speaker 1: which it is served. By this mode alone, can the
• 21:06
  Speaker 1: coffee be prevented from being impregnated with the dust formed
• 21:09
  Speaker 1: by grinding it, and make it palatable and wholesome. Whatever
• 21:13
  Speaker 1: number of men may have to be served, measure out
• 21:16
  Speaker 1: carefully so many rations of water, adding five for leeway,
• 21:19
  Speaker 1: so that it may lose nothing in strength or quantity.
• 21:23
  Speaker 1: To make tea, have the kettles as clean and as
• 21:26
  Speaker 1: bright as they can be made, and let the water
• 21:29
  Speaker 1: be free from all impurities. Boil it over a bright,
• 21:32
  Speaker 1: clear fire, and when it boils briskly add the tea,
• 21:36
  Speaker 1: which should one minute previous, be slightly steeped in boiling
• 21:40
  Speaker 1: water in a perfectly covered vessel. Let it remain on
• 21:44
  Speaker 1: the fire one minute, covering the kettle with a clean
• 21:46
  Speaker 1: pan bottom upwards, or a close fitting cover with a
• 21:50
  Speaker 1: very small hole in it. Then remove it and stand
• 21:53
  Speaker 1: it near the fire five minutes before serving. To make
• 21:56
  Speaker 1: bread in the schyros oven, the portable field oven furnished
• 22:00
  Speaker 1: by the subsistence Department. It generally happens that every regiment
• 22:04
  Speaker 1: numbers among its men one or more bakers. But fearing
• 22:07
  Speaker 1: this may not be universally the case, I add a
• 22:10
  Speaker 1: receipt written by a practical baker, Frank M. Lockwood, of
• 22:15
  Speaker 1: the twenty three d Regiment, New York Volunteers, whose bread
• 22:18
  Speaker 1: has been frequently praised by the General commanding the division,
• 22:21
  Speaker 1: as well as many other officers to whose notice it
• 22:24
  Speaker 1: has been brought. When on hand for distribution, any regiment
• 22:28
  Speaker 1: can obtain three schyrous ovens on requisition to the Chief
• 22:32
  Speaker 1: of the Commissariat, which will be found amply sufficient to
• 22:35
  Speaker 1: do the baking for nine hundred men. These ovens are
• 22:38
  Speaker 1: very simple and can be quickly placed and easily removed.
• 22:43
  Speaker 1: The furniture and utensils necessary for kneading and sea are
• 22:48
  Speaker 1: one dough trough and cover, one pin board, one peel
• 22:52
  Speaker 1: or wooden spade, one sieve, one brush short handled, two
• 22:56
  Speaker 1: common knives large size, two large camp kettles, one yeast tub,
• 23:01
  Speaker 1: two wooden pails, and one stove, which can be made
• 23:05
  Speaker 1: in the ground sufficiently convenient to answer the purpose. Of course,
• 23:09
  Speaker 1: a tent or hut must be erected wherein to work
• 23:12
  Speaker 1: and keep the sponge worm. To produce good bread requires
• 23:16
  Speaker 1: good yeast, without which all efforts are in vain. To
• 23:20
  Speaker 1: effect this, your tubs must be faultlessly clean and well scalded,
• 23:24
  Speaker 1: and all your tins and kettles carefully scoured and free
• 23:27
  Speaker 1: from grease, using them in fact, for nothing else to
• 23:32
  Speaker 1: make yeast. Fill your kettle three fourths full of clean
• 23:36
  Speaker 1: clear water, place it over a brisk fire, and when
• 23:39
  Speaker 1: it boils, add three good handsful of hops. Then put
• 23:43
  Speaker 1: into your yeast tub four pounds of flour, and strain
• 23:46
  Speaker 1: into it from the kettle enough of the hot hop
• 23:49
  Speaker 1: water to make a paste, working it until it is
• 23:51
  Speaker 1: perfectly free from lumps. By this time, the hops in
• 23:55
  Speaker 1: the kettle will be sufficiently boiled and must be strained
• 23:58
  Speaker 1: into the yeast tub and stir with a wooden paddle
• 24:01
  Speaker 1: until thoroughly amalgamated. Let it stand until it cools a
• 24:05
  Speaker 1: little about blood heat, and add three pints of cracked
• 24:08
  Speaker 1: malt and two quarts of stock yeast, mixing it all
• 24:11
  Speaker 1: well together to prevent any lumps remaining, and setting it
• 24:14
  Speaker 1: away in some quiet, warm place, where it will remain
• 24:17
  Speaker 1: undisturbed for fifteen hours. Then it must be strained before using.
• 24:23
  Speaker 1: Care must be taken always to keep enough on hand
• 24:25
  Speaker 1: for stock for the next making. To make bread, the
• 24:30
  Speaker 1: first process is to prepare the ferment. This is formed
• 24:34
  Speaker 1: by boiling thoroughly a peck and a half of potatoes
• 24:36
  Speaker 1: with their skins on, which you place in a barrel
• 24:39
  Speaker 1: kept exclusively for that purpose, adding six pounds of flour
• 24:43
  Speaker 1: and mashing them well together. This is called scalding the flour.
• 24:48
  Speaker 1: Then add cold water until it is cool enough to
• 24:51
  Speaker 1: enable you to put your hands in and break up
• 24:53
  Speaker 1: the potatoes as fine as possible, so as to obtain
• 24:56
  Speaker 1: all their virtue. Then add about six p palesful of
• 25:00
  Speaker 1: warm water and six quarts of yeast. Stir it well together,
• 25:04
  Speaker 1: and place it in a warm spot where it will
• 25:07
  Speaker 1: not be disturbed. Two good sized tubs made of salt
• 25:11
  Speaker 1: or sugar barrels would be the best receptacle for it,
• 25:14
  Speaker 1: as it requires space to work in. This should be
• 25:17
  Speaker 1: made at night and will be ready for use in
• 25:20
  Speaker 1: the morning after it is carefully strained. The second process
• 25:24
  Speaker 1: is making the dough. This is done by sifting into
• 25:27
  Speaker 1: the trough a barrel and a half of flour one
• 25:30
  Speaker 1: third of which is pinned or blocked up at one
• 25:32
  Speaker 1: end by the pin board or wooden slide. To this
• 25:36
  Speaker 1: you add three and a half pounds of salt and
• 25:38
  Speaker 1: three and a half pailsful of ferment, with four pailsful
• 25:41
  Speaker 1: of hot water, not so hot, however, as to scald
• 25:45
  Speaker 1: your ferment in summer, cold water is used instead of hot,
• 25:48
  Speaker 1: and mix well together, kneading thoroughly and faithfully, adding to
• 25:53
  Speaker 1: it gradually all the flour in the trough until it
• 25:55
  Speaker 1: is of one consistency. It must then be placed at
• 25:59
  Speaker 1: one end of the trough and again pinned in by
• 26:02
  Speaker 1: the slide, leaving space enough, however, to allow it to
• 26:05
  Speaker 1: prove to effect. This requires at least two hours when
• 26:09
  Speaker 1: it will be ready to work off, which is done
• 26:12
  Speaker 1: by throwing it out of the trough in masses on
• 26:15
  Speaker 1: to the table or cover on the other side of
• 26:17
  Speaker 1: the room or tent. It is then cut into pieces
• 26:21
  Speaker 1: and weighed or scaled off and immediately molded into shapes
• 26:25
  Speaker 1: or loaves. This requires one man to scale, one to
• 26:29
  Speaker 1: form into loaves, and a third to pan it away,
• 26:32
  Speaker 1: where it remains for at least forty minutes before placing
• 26:35
  Speaker 1: it in the oven. In the meantime, the ovens are heated,
• 26:38
  Speaker 1: the coals and ashes drawn out, and the interior thoroughly
• 26:42
  Speaker 1: swabbed out top and bottom if too hot, with the
• 26:46
  Speaker 1: swab and dampened the oven. The pans containing the dough
• 26:50
  Speaker 1: are then set in by means of the peel or
• 26:52
  Speaker 1: wooden spade, the doors closed, and the hot coals and
• 26:56
  Speaker 1: ashes placed against them, in order to heat all sides
• 26:59
  Speaker 1: equal