Search

Battery G, 2nd Illinois Light Artillery

"A battery of field artillery is worth a thousand muskets" General William Tecumseh Sherman

Month

November 2015

Battery Rag

Battery G, 2nd Illinois Light Artillery, Newsletter

Editor: Tom Lyons
Phone: 608 247-4750 email address: tplyonsiii@gmail.com
Battery website: www.batteryg.net
Facebook page: “Battery G, Civil War Reenactors
“Great battles are won with artillery” – Napoleon
November 15, 2015

_____________________________________________________________________
Upcoming Events

Fall Meeting, November 22, 2015 –
Byron Theater/American Legion Hall

Start time is promptly 1:30. Materials for the meeting will be sent out after the Board meeting.
The street address is 116 N. Union Street in Byron.

Agenda, Treasurer’s Report, and proposed By-Laws amendments are attached.

Major Henson Retirement Party,
November 22, 2015 – Byron
Theater/American Legion Hall

Please help us celebrate the amazing reenacting career of Major Wayne Henson.
The start time is 3:30.
Again, please share with others who might not receive the Rag.

Old Events

Board Meeting, November 15, 2015 –
Rockford, IL

Attendees: Tim Tedrick, Tom Lyons, Chris Cronau, Patrick DeGeorge, Doug Anderson, and Audrey Konrad

Minutes
1. Recruiting Report: No report
2. Treasurer’s Report: Report submitted and will be available at Battery meeting. There is a balance of $6,468.80.
3. Ordnance Report: We ended the season with a powder and primer surplus.
4. Commissary Report: Report received. To be discussed at the Fall Meeting.
5. Equipment repairs: Several projects were discussed. Nearly everything needs paint and the general maintenance normally performed will go back to the top of the priority list since the bus project is mostly done on our end.
6. Bus Report: Construction on the bus continues. The school has secured some donations for the materials needed. It is anticipated the final costs will be around $1,500 but it is unclear at this point how much will be offset by donations to the school.

Motion was made and carried unanimously to quitclaim the bus used by Wayne to store his items on Wayne’s property to Wayne.

Motion was made and carried unanimously to change the registration information for the remaining busses to Chris Cronau’s work address.

7. Artillerist of the Year Award
8. By-Law Changes – The changes were discussed and the recommended amendment is attached with the Rag.
9. The Battery Ball – Plans are underway.
Audrey would like a Battery vote at the Fall Meeting to commit to a ball for February of 2017.
10. Website Maintenance – The battery has a new website. Bil, we believe, is in the process of securing the old address as well as maintaining the current location.
11. Major Henson Retirement Party – All the plans and preparation are taken care of. Del
and Phyllis Tedrick are coordinating the event. Invitations have been sent out.
12. Possible 2016 Events:

  • Pontiac Living History
  • La Porte City, IA Living History. The event will likely be expanded and other units might be involved.
  • Vandalia, IL Living History.
  • Batavia Living History.
  • Perryville Reenactment

13. Adjournment

Other Stuff

The bus project has received some press attention. Here’s a Channel 23 from Rockford report about the bus project:
http://www.wifr.com/home/headlines/Blackhawk-Students-Retrofit-Bus-for-Civil-War-Reenactors-346259352.html
And here’s a story from the Beloit newspaper:
http://www.beloitdailynews.com/news/cannons-present-unique-challenge/article_a43d70f0-4f6-11e5-8348-171205b094cd.html
Doug Anderson, Ray Ott, Del Tedrick, and Paul Anderson have done a great job of coordinating this effort. Hopefully, we will get to use it next season.

I lack the technical understanding to adequately explain this, but the Battery website is available at www.batteryg.net and the old website at www.batteryg.org is not available. Thanks to Bil Jeschke for making sure we have a website.

Finally, registration for Perryville is open. Individuals need to register if they are interested in attending. The Battery has two guns registered. To register, go here:
http://www.perryvillebattlefield.org/html/commemoration_2016.html
Current registration is $12 per individual and then rises to $20 after January 1.

Advertisements

November 2015

Battery Rag

Battery G, 2nd Illinois Light Artillery, Newsletter

Editor: Tom Lyons Phone: 608 247-4750 email address: tplyonsiii@gmail.com
Battery website: www.batteryg.org www.batteryg.net
Facebook page: “Battery G, Civil War Reenactors

“Great battles are won with artillery” – Napoleon

November 8, 2015


Upcoming Events

November 15, 2015 Rockford, IL

Board Meeting

The board meeting will be Sunday November
15, 2015 at the Wipfli offices in Rockford.
The street address is 4949 Harrison Ave,
Suite 300. Topics will include the upcoming
fall meeting, events for next year, and
potential bylaw changes. Start time will be
1:30.

November 22, 2015

Fall Meeting, Byron Theater/American Legion Hall

Start time is promptly 1:30. Materials for the
meeting will be sent out after the Board meeting.
The street address is 116 N. Union Street in
Byron. The theater is right next to the Byron
Museum. The location is conveniently located
for …

November 22, 2015

Major Henson Retirement Party, Byron Theater/American Legion Hall

Please help us celebrate the amazing
reenacting career of Major Wayne Henson.
The start time is 3:30 (no pressure on
getting through the meeting).

Please share with others who might not
receive the Rag.

Old Events

October 2-4, 2015

Stockton Reenactment, Stockton, IL

The weather was cold but we managed. We
manned a gun for the field. Those who
braved the weather enjoyed themselves
tremendously.

There were rumors the Boscobel event might
not happen in 2016. The follow up rumors
suggested the Stockton location as a possible
replacement with different dates. Just
rumors at this point.

October 16-18, 2015

Dollinger Farm Reenactment, Minooka, IL

We put two guns on the field on Saturday
and one on Sunday.

Luckily, the Saturday scenario provided us
with an opportunity to turn our guns. In
return, we were promised we would not have
to move the guns on Sunday.

So Sunday, after we moved the guns, we
were able to enjoy some unusually nice
weather and end the 2015 season.

THE VOLUNTEER’S COOK-BOOK:

for the

CAMP AND MARCH

containing

RECEIPTS FOR PREPARING AND COOKING

the

SOLDIER’S RATIONS

___________

by an “experienced soldier

Columbus, Ohio:

Joseph H. Riley and Company

1861

PREFACE

There is no claim to originality in the following pages; but rather to the experience of one long in service, if any value attaches, is the Volunteer indebted for this collection of receipt for making the best use of subsistence issuing from the Commissary; the object being to add to the variety of dishes, without materially increasing the “bill of fare” provided by the government.

It is believed but few, if any, articles entering into the food herein prescribed, are beyond the reach of a force in the field. The many similar books published are valuable in the hospital and to the convalescent; but they have been prepared, seemingly, with reference to a “market” supply, instead of being adapted to the field and the march of any considerable army.

A. Soldier

Health – Cleanliness

Every man ought to carry in his knapsack at least half a pound of Chloride of lime, the use of which is invaluable on many an occasion.

To Purify Infected Water.

– Sixty gallons of water with two ounces of Chloride of lime.

When the soldier on a march meets with a pool of water, he is inclined to assuage his thirst. No matter how fetid, this water may be made very wholesome, by diluting a teaspoonful of Chloride of lime in a tin cup with some water, then pouring it into camp kettles; these may be filled with water from the pool. The mixture must be stirred up with a stick, and allowed to rest, if possible, in order to allow the formation of a deposit; otherwise, the water may be filtered through a blanket into other kettles, by pouring with a tin cup, in a small stream, and lifting up the hand, so as to ventilate the water, which is then good to drink.

To Remove Putrified Bodies.

– When a corpse in a state of decay is to be buried, the stench is dangerous no less than disagreeable. The following process will render the operation harmless: Take a bucket, place into it a blanket or a sheet, with the four corners standing out; in another vase, dilute a pound of Chlorine of lime with about ten quarts of water; pour it upon the blanket or sheet, soak it well, carry this near the corpse, and rapidly unfolding the cloth, lay it upon the body; the stench will soon disappear. The remaining liquid may be used to wash the hands, face, and blanket of the operator.

Camphor.

Health and comfort may be derived from this precious oil. Every soldier ought to carry a small tin box, with a lid, in which having put say four ounces of fresh lard, this will be allowed to melt on hot ashes or a stove; then three ounces of gum camphor, reduced in small particles, must be added and allowed to combine. The mixture is ready for use. A pad of lint ought to be kept in the tin box.

  • For Wounds. – It is a safe preservative against putrification, taint, or gangrene. Physicians have no better linament wherewith to dress wounds.- The regiment’s surgeon will always be glad to use the soldier’s tin box on the battlefield.
  • Against Lice.– This composition of camphor and lard being rubbed in the arm-pits and other invaded parts, will oblige lice to dislodge, because camphor is a death-shot to all kind of vermin.
  • For the Feet.– Before starting on a long march, the soldier who rubs his “clean feet with lard and camphor, will feel comfortable to the end of the journey. The yolk of an egg produces the same effect, but it soils the sock and shoe, whereas the former keeps them in good order to be used again.
  • For Friction. – Before or after undergoing extreme fatigue, such as fighting, long marches, or night watch under a pelting rain, the soldier who can produce for himself the luxury of a hand friction, first with a woolen stuff, and then with a hand and camphor with lard, will feel nimble, refreshed, cheerful, and ready for any thing, rest or action, nap or attack, either on the foe, or on bulwarks of pork and beans.

Salt Water.

– Every morning a soldier ought to cleanse his mouth with salt water, and gargle his throat with the same. This destroys any foul mucus, which, adhering to the teeth, gums, or glands, may give a disposition to scurvy, tooth-ache, or strong headache.

  • A Remedy. –Any contusion will be cured by the immediate application of a cloth soaked in salt water and kept wet, provided the skin be not cut open.
  • A Wash. – After a long march, washing the feet with salt water (tepid, if possible) will afford great comfort and relief. At any time, in the absence of soap, salt water affords to the human body a better wash than soft water, because the salt, which is alkaline, destroys the acid left by perspiration on the skin, and the excess of salt combining with the greasy exudation of the epiderm, forms a kind of soap. Besides, the dissolving action of the salt on the albumen of the blood favors its circulation, and gives a healthy tone to the muscular parts of the body, by opening the pores of the skin, which soft water cannot do so well.
  • For Washing Shirts. – Nothing is better than soft water and soap; but when the latter fails, boiling salt water will have a powerful effect on a dirty, greasy shirt, which may then be washed with soft water and become tolerably clean, so that it will not generate vermin. Of course, potash, extracted from ashes, will be more caustic and active than salt brine; but it is not to be expected that soldiers will find time and convenience for leaching ashes, whereas ten minutes will suffice to prepare warm salt water and rinse a shirt with it.

“FOOD”

The daily allowance of provisions to young soldiers ought to be composed as to form the percentage of nitrogen and carbon which is necessary to sustain the action of the most active life.

It is well known that a young soldier, weighing 180 pounds, needs, within 24 hours, 4 ounces of nitrogenous substance and 10 ounces of carbon, which are found to be contained in –

                                   Nitrogenous Sub.          Carbon

Bread,   2 lbs. 4 oz.        2 1/4 oz.                      9 oz.

Beef, 9 oz.                      1 3/4 oz.                      1 oz.

                                        4 oz.                           10 oz.

Either bread or beef alone would not compose a rational percentage, because there is too much carbon in bread and not enough in beef; on the other hand, meat contains too much nitrogenous substance, whereas bread does not contain enough.

This demonstrates the necessity of eating enough, and yet not too much, because any excess is hurtful to the organs and useless for the support of life. It also indicates the propriety of combining feculant food, such as herbs, grains, fruits, and garden vegetables, with the nitrogenous elements, which are available in the shape of milk, butetr (butter), cheese, eggs, fish; and lean meat especially.

A mess of rice or potatoes, no matter how copious, would be unfit to sustain the life of soldiers, because rice and potatoes contain scarcely any nitrogen; but when associated with meat, in due proportion, they become perfect food. For instance:

                            Nitrogenous Sub.           Carbon

Rice, 20 oz.                   1/2 oz.                    8 oz.

Beef, 28 oz.                3 1/2 oz                     2 oz

                                   4 oz.                          10 oz.

Potatoes, 3 1/2 lbs.       3/4 oz.                     8 oz.

Mutton, 1 lb.               3 1/4 oz.                     2 oz.

                                     4 oz.                         10 oz.

Before, during, or after a long march or fighting, an extra allowance ought to be granted, so as to increase the elements to the percentage of 5 ounces nitrogenous substance and 11 ounces of carbon, as for instance:

                                   Nitrogenous Sub.        Carbon

Bread, 25 ounces –         3 oz.                        9 1/2 oz.

Beef, 11 1/4 oz.              2 oz.                        1 1/2 oz.

                                       5 oz.                           11 oz.

The wisdom of such a course is evinced by the following table showing the composition of the daily allowance in the French navy:

                                                                                 gr.      nitrg.       carb.

Bread, biscuit, or flour,                             2 lbs. or 1000   10.80      295

Fresh meat or salt meat and beans                          300       9          33

Peas, or rice and cheese                                          120       5          48

Butter and olive oil                                                       21      0.12       14

Coffee                                                                          20       0.11        4

Sugar                                                                           25        0.          10.1

Greens or sour krout                                                   10        0.4         1.6

Vinager, pepper, mustard                                             –          –               –

Wine                                                                          460      0.4           19

Brandy                                                                         ”         60            15

                                                                        4 lbs. 1978      5 oz.        11 oz.

The allowance to the French soldier in a campaign is equally substantial, and varies according to circumstances, but the principal ingredients always are bread, beef and wine, the latter generally saturated with quinine to prevent fever and ague, which is the general consequence of exposure; in garrisons, the French soldier receives daily 25 ounces of bread and nine cents cash, wherewith to purchase beef and vegetables, and they make use of it as follows:

Mess for a squad of French soldiers.

– Seven men forming a squad, deposit with their corporal seven cents each, and supply each about 3 ounces of their bread to be sliced into the soup; the corporal goes to the market, and out of the common stock of 56 cents, purchases about 8 lbs. , including bone and fat, of inferior beef, such as neck, jaw, marrow bone or end of ribs, which he obtains for about 5 cents a pound and amounts to 40 cents; with the remaining 16 cents he obtains a bag full of green vegetables of second choice, such as onions, leeks, cabbages, radishes, tomatoes, turnips, and so forth, besides pepper and salt. The government supplies the fuel.

This inferior meat which would be coarse, tough, and almost unpalatable, if it were roasted or broiled, affords very good elements for soup: the bones play an important part because they yield the most nitrogenous element which derives from “gelatine”, besides the phosphate of lime so necessary to the human frame; no matter how coarse and inferior the meat may be, the process of slow boiling extracts from it the nutritive elements as perfectly as the best set of teeth acting on the tenderest beefsteak. Soup is meat more than half digested, therefore it affords to the human body immediate relief without taxing the digestive organs; but so as the stomach of a toiling man must be ballasted, soup alone, passing off too fast, would be deficient; this objection may be solved by the elements of a second repast which remains in the kettle after the soup, viz.: 50 percent of (now) tender and palatable meat and a lot of vegetables. To this superior diet is to be, in great measure, ascribed the power of endurance evinced in the wet trenches of Sebastopol and in the burning sands of Algiers.

French Soldiers Soup.

– Put in a kettle 8 lbs of coarse beef, break the bones into fragments as small as possible, put them into the kettle, pour into it soft water so as to cover the meat about one inch high, place the kettle on a “slow fire, and do not allow it to boil in less than an hour. When the scum begins to rise it must be removed and when it ceases to appear, the fire may be activated so as to obtain a gentle, slow ebullition which should be sustained during three hours. After skimming, wash and trim five middle sized carrots, five leeks, and put them into the kettle; put a large onion under hot ashes and allow the same to be scorched, then remove its outer skin, stick into the browned onion five or more cloves and put it into the kettle; during the last hour, add pepper and salt to suit. Slice some hard bread into the pans and pour upon it the boiling soup, allowing each pan a piece of carrot; after some minutes the soup is ready to be eaten. The boiled meat may either be eaten alone or with the vegetables prepared in another kettle; when onions are available, the following is quite a luxury:

Boiled beef with onions.

– Chop 8 large raw onions, put them into a frying pan or kettle with the marrow of beef, fat, lard, or butter and place the whole on a good fire, stir it until the onions become quite brown, and then add the sliced beef and keep stirring during 20 minutes on a good fire; the watery juice of the beef is now replaced by a combination of fat with the sugar and aroma from the onion; thereby the meat is rendered more palatable and nutritive, because a brisk fire after evaporating the excess water brings out the remaining nutriment and aroma which ebullition could not dissolve.

Cabbage and Potatoes.

– These two vegetables being trimmed and washed may be boiled together and the water thrown away, when not wanted for soup; then the vegetables need only some salt and are eaten with the meat from which the soup was made.

Cabbage and Potatoe Soup.

– Pare and cut into small fragments some potatoes, and then put them into a kettle with plenty of water; trim the cabbage, cut the leaves in several portions and drop them into the kettle; wash well, pour out the water, replace it by a sufficient quantity to cover the mess two or three inches high, add the daily allowance of mess pork after it is well washed, boil it on a steady fire and remove it when sufficiently done. The meat must be taken out, put aside, and kept near the fire, to be eaten after the soup. The residue may either be poured out, hot, into the pans upon sliced, hard bread, or the latter may be put into the kettles and allowed to soak during about ten minutes, when pepper and vinager being added the soup is ready and really good. Should there be no mess pork, or corned beef, a sufficient but liberal quantity of butter, lard, or olive oil will answer the purpose.

Potatoes Alone.

– During the hard times of war, soldiers are sometimes reduced to extremities; economy and foresight will alleviate much of the hardships, whereas the improvident will suffer. Drippings from roast ought to be preserved and on many an occasion they will be found very useful; for instance, when nothing but carrots, turnips, or potatoes are to be found, these, after boiling with water, may be washed, mixed with drippings and heated again; they are, then, good and nutritious.

Onion Soup.

– (Good for the sick and inebriate.) Chop fine 2 large onions, put them into a pan or kettle with some butter, upon a moderate fire; when the onion turns light brown, keep stirring with a spoon until the onion is dark brown, not black, then add 2 spoonfuls of flour and some hot water to dilute the flour, and continue stirring and pouring hot water to the amount of one pint and a half; add salt, pepper, and (the egg is not necessary) the white of two eggs, keeping the yolks in a tin cup, let the soup boil. In the meantime, scrape nutmeg upon the yolks, dilute them with some hot water, add to the soup when it is boiling and pour the whole into the dishes on sliced hard bread or crackers. The “inebriate will first dissipate the intoxication by drinking a cup of water with two or three drops of aqua ammonia (hartshorn,) ten minutes before eating this soup.

A la mode Beef.

– Take eight pounds of inferior meat, such as neck, jaws, legs, palate, ox tail, put it into the kettle with just enough water to cover the meat; lay the kettle on a slow fire, and when the skum rises skim it out. Now put into the kettle eight to twelve carrots cut into pieces one inch long, one pound of bacon, six cloves, salt pepper, one pint of whiskey, or beer, or wine, (do not drink it,) and some scented herb, such as sage or penny royal; cover well the kettle, lay on hot ashes and let it simmer as long as possible from six to twelve hours. This makes a very rich, tender, savory mess, especially when ox- tail and palate are used. As this food is exceedingly rich in nutritive or nitrogenous substance, it will be well to eat also rice or potatoes.

Rice and Pork in Thirty Minutes.

– Boil the rice in one kettle with water only; into another kettle put the pork, sliced and cut in small cubes about one inch high, add some butter or lard, if there be neither, put the fat pork underneath; keep the kettle on a bright fire, stir the meat until it be brown and high flavored, then pour the rice on the meat, mix them well and it is done, in thirty minutes in all. The hygienic nutritive proportions are: 10 lbs of rice, 9 lbs of pork, without bone or refuse.

Beef Tripe Pudding.

– When oxen are slaughtered in or near a camp, secure a section of the round bowel about two feet long, wash it well and let it remain in strong salt water over night. Secure another piece of the irregular tripe, about the same quantity, and treat it alike. This last must be sliced and chopped into small bits. Get one pound of ox liver, wash and chop it fine, and about the same quantity of any other lean meat, either beef, pork, mutton, or fowl and two onions; chop all fine, add plenty of pepper and salt, two ounces of grease; mix all well. Now wash again the long tripe with water and vinager, squeeze it dry, tie one end of it with a string, stuff the meat into it, ram it down with a stick, tie the other end; boil the pudding one hour, then bury the same in a heap of ashes barely warm, add now and then some little fire, and leave it there four or five hours; it will then be a succulent morsel.

This pudding may be preserved in the knapsack during two or three days, and will prove very serviceable on a long march. It may be eaten cold, but it may be advisable to warm it again on coals or hot ashes if convenient.

Famine Bread.

– When the Commissariat being dry, broke, or absent, there is neither salt, bread, flour, crackers, or meat, the soldier need not despair; he will always find an ear or two of dry corn, and if he has been provident enough to save some drippings of roast meat, he is quite safe. Let him shell the corn and put it into a can or kettle on a very slow fire, the corn will pop; this will be then tied in a cloth or sack and pounded with a stick, and coarse corn meal will be produced; this being kneaded with some water and meat drippings, which contain salt, must be spread in the shape of cake between two large green leaves (of cabbage if possible,) and buried under hot ashes; in about half an hour, a palatable repast will reward the provident, industrious soldier.

Tomatoes.

– Should the soldier be fortunate enough to obtain this luxury, let him know that he can derive health, strength and enjoyment from a well prepared dish of tomatoes, which otherwise are indifferent. Take half a bushel of ripe tomatoes, cut them open in two halves, take out the seeds, and not the skin, which contains all the perfume, in the substance of an essential oil, very beneficent to the stomach and bowels; a single dose of it will cure dissentery. Take some ham or at least lean pork, put in thin slices into a large kettle on a brisk fire, add some butter, lard, or fat pork to prevent burning, stir up; in half an hour put in tomatoes full to the top of the kettle, and let it boil hard until you see no water, then diminish the fire and let it boil slowly for 4 or 5 hours, when the dish will be perfect. The object of the long boiling is to evaporate as much as possible of the 90 per cent of water which the tomatoe contains and get at the pith of the delicacy.

Secesh Turkey.

– First get the turkey, and build a large bon-fire so as to have a plenty of coals; bleed the fowl near the left ear, and keep “you” turkey whole, with all its feathers on; some extra nice recruit will suggest dressing, which is useless; get a bucket full of water, another of clay, make a mortar, cover the game with the mud one inch thick all over, throw it into the fire and cover with coals. In about an hour remove the pie, break the shell; the feathers are gone into the brick, and the fowl appears in its glory, without having lost a drop of juice. Enough talk, fall in boys, double quick!

Stray Shoats.

– Dumb beasts don’t know the rules of war; sometimes they will defeat the tactics of sentinels and stray into camps; the duty of the soldier is to advertise the stray beast in the Southern press, knock the intruder on the head to avoid disturbance, dig a hole, bleed it there and bury the same, so that it lays covered with one or two of earth. A funeral pile is to be built on the tomb, and kept burning three hours; another grave is to be dug to roast the other side. The salt of sacrifice is now the only thing to be attended to, besides paying the owner.

Beets a Substitute for Bread.

– The beet contains about two per cent of starch and as much of albumen, which are the elements of perfect food; it contains besides from six to ten per cent. of sugar, about six of inert matter and eighty-four per cent. of water. After expelling a great quantity of water, by slow and protracted baking under hot ashes, a succulent, healthy, nutritive food can be obtained. When half done they may be used as pickles, and need only salt and vinegar.

Pumpkin-Squash Cakes.

– Cut into small bits of about two inches, either squash or pumpkin; put them into the kettle and boil them down upon a brisk fire; when the water is exhausted, was well the residue and squeeze it through a cloth of loose texture, add salt to suit, a spoonful of saleratus to every two quarts, and flour to kneed with; shape your cakes and bake them under hot ashes until they are well done.

Italian Pudding.

– Put into a pan or kettle a goodly lump of fresh butter or lard, scrape fine some hard cheese or slice thin soft cheese, about four ounces for every man; place the pan on a moderate fire, and let someone attend to it to prevent burning. Pound fine 4 crackers, and break 5 eggs to every man, add pepper liberally and very little salt; mix well all together; activate the fire and pour the mixture into the kettle upon the molten butter and cheese; stir up the whole with a fork until it becomes consistent, then withdraw the pan or kettle from the fire, turn it over upon a dish with care so as to obtain the pudding in a fine shape. This is highly nutritive; wine or beer would help it along.

Beefsteak or Mutton Chops with Chestnuts.

– Go into the woods, pick a peck of Chestnuts, put them into a kettle with water enough to cover them, throw in a handful of salt and put them into a pan with eight or ten ounces of beef marrow, keep warm and throw off the surplus of water. Having broiled the beefsteaks or mutton chops, lay them on the warm paste of chestnuts, put a small lump of butter on the hot meat, together with pepper and salt, and eat warm; this will be found to be very good to the taste and invigorating, because of the proper association of the nitrogenous elements from the meat and marrow with the carbon from the starch which fills the chestnut. Sweet potatoes may be used in the same way.

How to Carry Eggs.

– First eat as many as you can on the spot, then break the others into a canteen and dispose of them in the shape of an omlet.

Bacon Omlet.

– Cut your bacon into small bits, and put them into a pan or kettle, with butter or lard on a brisk fire, until the bacon is brown and crisp; add some pepper and no salt, unless your bacon is fresh or scanty; the proportion is eight ounces of bacon for 12 eggs; shake vigorously your canteen so as to mix well the white with the yolk; if parsley is at hand, chop it fine, put it into the pan, and five minutes after pour your eggs into the kettle, which ought to be very hot; give a start to the fire with a bundle of straw or dry sticks; move the mixture with a fork, and before it is hard turn the pan over a dish, and eat burning hot.

Fish Omlet.

– Go to the creek, get all the fish of small dimensions, fry is the best; keep them in a bucket until dinner time; then having prepared the eggs ready for use, with pepper and salt, put some lard or butter into a pan or kettle on a brisk fire; when the lard is very hot, take the fish out of the water, place it upon a cloth, wipe it dry, sprinkle with flour and put into the grease to fry; five minutes after, beat again your eggs and pour them into the pan, activate the fire, stir the mixture and eat whilst very warm. This is a delicate morsel. Large fish gives more trouble; it must be boiled in order to remove the bones, then chopped fine and fried as above.

Mushrooms.

– The comestible mushroom is highly nutritive on account of the large proportion of nitrogenous substance it contains; it is also very delicious to the taste, and when raw can be distinguished from the poisonous kind, by a delicate perfume, somewhat like the odor of human flesh; whereas the poisonous mushrooms, “which are very numerous”, generally emit a fetid, repulsive, or indifferent smell; no mushroom must be admitted without “positive satisfaction and entire certainty as to its innoxiousness; even then they must be left during 3 hours in a strong brine made with water and salt; then they are safe, and being broiled like a mutton chop they are very nice.

Counter Poison after Eating Bad Mushrooms.

– Give immediately to the patient one grain emetic; from time to time acidulous water, (one glass of water, one spoonful of vinegar;) rub him hard with it on the chest, abdomen and back; keep strong salt water and ammonia on his head (not in his eyes); give him a dose of castor oil, early, and after vomiting from time to time, cups of warm tea.

Coffee in Camp.

– There are two methods of preparing coffee, which differ as widely as the customs and climates of the nations from which they originate. In warm and moderate climates, such as Arabia, Turkey, and France, coffee is taken as a cordial; among the Dutch, English, and Northern nations, it is intended as a diluting and tonic beverage. In the former case, coffee is a clear, opaline, concentrated, highly flavored exhilarating nectar.

The Mahommedan adepts sip it burning hot, without cream and sugar; the more refined French epicures admit loaf sugar, and sometimes an addition of ignited cognac brandy. In the latter case, coffee is a turbid, dull, black, tepid, flat dilution, which will admit to any mixture without danger of being spoiled; muscovado, molasses, syrup, cream, milk, eggs, glue, and loaf or crushed sugar have a tendency to improve the liquid; this is the kind of coffee we ingurgitate in America, without taking the trouble to inquire whether boiled water as a constant beverage does weaken the digestive organs, relaxes the muscular fibre, generates dyspepsia, and shortens life. Would it not be advisable to drink, according to our means, wine, beer or clear, cool water during our meals, and after the repast, to indulge in a cup of genuine coffee? Hoping that sensible sons of Mars will try their hands at it, we give the receipt of

French Coffee.

– First the soldiers ought to be clamorous against the Commissariat, in order to obtain their coffee in grain instead of pulverized old beans. For every man take two ounces of yellow coffee, put it into a an iron kettle on a “very” slow fire; cover the coffee with a clean cloth or with the lid, shake the kettle, roast the berries to a chestnut brown color, and plunge the kettle into cold water, in order to cool the coffee. Make a clean pestle with a stick of dry hickory, and pound the coffee in the kettle; get a stocking (a new woolen stocking in preference,) sew around the mouth, outside, either a hoop or two sticks, say one foot long; put the coffee into the stocking; take another kettle or pot, warm it on the fire with boiling water, wash it, rub the inside with a cloth, and hang the stocking above that kettle. Now pour into the stocking five tin cupsful of “boiling” water for every six men, and as soon as the liquid is filtered let the men drink it hot, with sugar to suit their taste. If there be an allowance of whiskey, warm it in the kettle on coals and mix it with coffee. This mixture will be found less good than pure coffee; but to prepare for a night watch, rainy weather or a march through wet, swampy districts, it will be found very comfortable and invigorating; besides the delicious enjoyment such a coffee affords, it is an antidote against all kinds of fever. Furthermore, industrious troopers will obtain from the grounds of coffee after the nectar is extracted, the elements of a healthful beverage wherewith to fill their canteens.

Canteen Coffee.

– Pour on the grounds which remain in the stocking as much boiling water as will afford about one pint to every man; squeeze the stocking, empty it into an iron kettle, pound the grounds with energy, add as many pints of cold water, and let it rest from five to eight hours; filter the liquid through the stocking, and give each man his portion of it to put into his canteen. This weak solution of coffee may either be acidulated with lemon juice or vinegar, or sweetened with sugar, syrup or molasses. Of course this beverage is to be used cold; it is preferable to cold water because more refreshing, in consequence of the acids, and strengthening, by means of the carbon of sugar and the nitrogenous substance of coffee.

For Dessert.

– Wash and nip apples; put them whole into an earthern jar or tin kettle; add at the rate of a pint of brown sugar to a peck of apples also the same of water; set the jar or kettle in a camp kettle of water, and boil till tender, keeping them covered while cooking.

Bean Soup for Two, to be increased for any Number.

– Half a pound of salt pork, half a pint of beans, two quarts of soft water; boil three-quarters of an hour; pour off the water, add about three pints of fresh water, a teaspoonful of sugar, half ditto pepper, and let it simmer gently about two hours.

Dumplings.

– One pint of flour, one teacupful of pork or beef suet chopped fine; make a firm paste with water, cut into pieces the size of an egg, roll in flour, and boil with the meat half an hour.

Rice Dumplings.

– Tie in a cloth a pint of rice allowing space for swelling; boil an hour with meat.

To Cook Cracked Wheat.

– Put into a tin pail, with close cover, cracked wheat, until half filled; add cold water until the pail is two-thirds full; put the pail into a camp kettle of water over the fire; keep the water boiling about three and a half hours, and as the wheat swells, add water; stir frequently. Before serving, season with salt. – Good with or without sugar.

Hashed Potatoes.

– Wash, pare and cut potatoes into four or eight parts, according to their size; to each quart, add a large spoonful of butter or fat, a small quantity of water, half a teaspoonful of salt, and a little black pepper; put the water, butter or fat, salt and pepper over the fire, and when it becomes hot, stir in the potatoes; cook slowly for twenty-five minutes, stirring often, but do not mash them.

Graham Pudding.

– Into boiling water stir unbolted flour until of the consistency of batter; add a tablespoonful of salt to the water. Good warm or cold, with sugar, molasses, or milk.

Baked Beans.

– Soak a quart of dried beans over night in cold water; drain off the water in the morning, and stew well for half an hour in a little water; put them in a deep dish, with one pound of salt of pork; cut the end in strips, and place in the center of the dish. Bake for three hours; add a quart of water when they are put into the bake pan.

Mush.

– Wet up the indian meal in cold water till there are no lumps, stir it gradually into boiling water which has been salted, till quite thick; boil slowly and stir frequently; two and a half hours’ boiling is needed; pour it into dishes for cooling; cut it into slices, flour and fry them with a little fat; salt pork cooked on the griddle will do.

Fried Rice for Breakfast.

– Boil the rice and allow it to cool; cut it in slices about an inch thick; cook it on a griddle with enough lard to brown it; salt pork in thin slices will serve as well as lard and will help make a good breakfast. Mush is good in the same way.

Fried Hominy for Breakfast.

– When boiled hominy of the previous day is wet up with an egg and a little flour, and fried, a good meal is provided.

Easy Mode of Cooking Rice.

– To a pint of rice put three quarts of cold water and a teaspoonful of salt. Boil fifteen minutes, then pour off the water and allow it to steam ten minutes. With sugar, it is made palatable.

To Stew Birds.

– Dress and stuff them with bread and cracker crumbs, seasoned with pepper, and salt, and butter, or chopped salt pork, and fasten tight. Line a stew-pan with slices of bacon; add a quart of water, and piece of butter the size of an egg, or else four slices of salt pork; add, if you like, sliced onions. Stew until tender. When taken up, pour the gravy over them; add boiling water if the liquor is too much reduced.

Beef or Veal stewed with Apples.

– Rub a stew-pan with butter or fat from pork; cut the meat in thin slices, and put in, with pepper, salt and apples sliced fine; some would add a little onion. Cover it tight, and stew until tender.

Fresh Beef Stew.

– To a pound of meat, cut in small pieces, put two spoonfuls of salt, one of sugar, two large spoonfuls of rice, half teaspoonful of pepper, and one quart of water. Simmer slowly about two hours.

For Camp Dysentery

– Rice Diet Valuable

– Take dry rice, brown it the same as coffee; boil it with small quantity of water, liberally salt-seasoned. Eat with a little sugar.

Tomato Omlet.

– Scald, pear, and cut them fine. To one quart of the vegetable, add two chopped onions; lump of butter size of an egg, or beef suet same quantity; boil half an hour; mash them, add bread broken fine, pepper and salt to suit, and yolk of two eggs, if handy.

To Hash Fresh Beef.

– “A good quick way Cut in thin slices, put them in a stew-pan with a little water; slice fine two or three onions, season with pepper and salt to suit; thicken the gravy with flour or meal, and small piece of butter, lard, or fat from pork, and stew until done.

” We are all, with our every earthly interest, embarked in mid-ocean, on the same common deck. The howl of the storm is in our ears, and the “lightening’s red glare is painting hell on the sky.” While the noble ship pitches and rolls under the lashings of the waves, the cry is heard that she has sprung a leak at many points, and that the rushing waters are mounting rapidly in the hold. The man who, in such an hour, will not work at the pumps, is either a maniac or a monster.” -Hon. Jos. Holt.

” A party utterly unable to achieve victory in a single election district, its mission now is to assist the Southern Traitors and foreign foes, that, when the Government of the United States falls to pieces, the former may murder and steal, and the latter gloat over its ruins.”

Resolved, In the language of the Hon. Joseph Holt, we are “for the Union without conditions, one and indivisible, now and forever; for the preservation at any and every cost of blood and treasure; against all its assailants; and against any and every compromise that may be proposed to be made under the guns of the rebels.”

Create a free website or blog at WordPress.com.

Up ↑