Battery G, 2nd Illinois Light Artillery

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



Erastus Harris

A special thanks to Louis Siegel, the great-great-great grandson of Pvt Harris for finding this information on

Erastus was the son of Joseph Harris and Julia Towsley. He married Betsy Maria Warren, daughter of Pliny Price Warren and Betsey Elizabeth Willis. They had 14 children, of which I know 12, Rebecca Ann, Alvira, Melissa, George Warren, Emily, Calislia, Chauncy, Plinny, Elie, Betsey, Doris and Erwin Harris. Eight of the children were living in 1900.
Erastus was a veteran, serving in the Civil War as a Pvt, Co. G, 2nd IL Light Infantry.

An Old Settler Gathered to His Fathers – Sketch of his Life.

Brief mention was made in these columns in last weeks issue of the death of Erastus Harris of Hubbard. Mr. H. has been a resident of this section for years past and a brief sketch of his life, which follows, will be read with interest by many of the friends who knew him so well.
Erastus Harris was born in Chenango county, New York, July 13, 1822. When he was eight years old, his father removed to Ohio, and 10 years later he settled in Illinois.
In 1843 he was married to Miss Maria Warren and continued to live in Illinois until 1864.
In that year he enlisted in the Union Army as a member of company G, 2nd Regiment, Illinois light artillery. He was honorably discharged from service, at Montgomery, Alabama, on June 3rd, 1865.
At the close of the war, Mr. Harris located to Wisconsin, remaining there for until 1880. That year he removed to with his family to Shell City, in the northern edge of Wadena county, where he lived until 1898. That year he removed to Hubbard which has been his home since. He was taken sick with la grippe some weeks ago and passed away from earth on Feb. 15th.
Fourteen children were born to Mr. and Mrs. Harris. Eight of them with their mother live to mourn the loss of their father. The funeral which was held at the Methodist church, Hubbard, on Tuesday, Feb 17, was conducted by the pastor, Rev. Hoard. A large audience assembled to pay their last tribute of respects to the departed. Among those present were several of his comrades of E.S. Frazier Post, G.A.R., of Park Rapids, of which Mr. Harris was a member.
All who knew the deceased intimately speak well of his many kindly qualities. He died a firm believer in the Christian faith.
The bereaved family have the sympathy of the entire community in their sorrow.

Obituary supplied by Jim Childers.

Grave at
Shell City Cemetery

Wadena County, Minnesota

Alfred Hall

This biography was submitted by Alfred’s great-grandson Bernard C. Rivers Jr.

Birth: 11/7/1837 at Friendship, New York
Death: 12/15/1909 at Nora Springs Iowa

Residence at time of enlistment: Rockford Illinois
Enlisted 9/1/1861, Mustered in on 9/5/1861
Reenlisted as veteran volunteer on 3/1/1864, mustered in on 4/15/1864
Mustered out on 9/14/1865 as an Artificer
In February, 1866 Alfred Hall married Marcella Grogan at Saint Patrick’s Catholic Church in Whitewater Wisconsin. They lived in Hebron Wisconsin which is north of Whitewater. Alfred was a Blacksmith. They had four children: Mary Evelyn (Allenbaugh) who moved with her husband to the Stockton California area, Clarence, who was a barber in Rockford Illinois and never married, Estella (Rivers) who married George Rivers and is my Grandmother and Adelia (Wintermute) who married Tom Wintermute, a partner with his brother in the Wintermute Circus. all the children except Adelia were born in Hebron. Adelia  was born in Nora Springs. The family moved to Nora Springs in late 1873.

Alfred was on the Horizon that sunk at Vicksburg when it was hit by the transport Moderator.

Battery Bylaws




7th Revision November 22, 2015


1. The name of this organization shall be: “Battery G, 2nd Illinois Light Artillery, Inc.” Hereafter, in this document, will be referred to as “The Unit”.

2. The Unit shall exist as an Illinois not for profit corporation. The Unit is not organized as a business, nor shall any of its members use The Unit as a vehicle for profit.


1. The purpose is to provide an organization for persons with an active interest in the American Civil War period, particularly the role of muzzle loading artillery.

2. Furthermore, it is the intent of the membership to provide living history demonstrations and reenactments of the Civil War era for the educational benefit of the public and the members themselves.

3. The Unit’s objective is to commemorate those who sacrificed much during the American Civil War in general and to honor those original members of Battery G in particular.

4. It is further The Units objective to encourage the preservation and display of Civil War artifacts and materials. In this regard, The Unit’s primary focus will be placed with field artillery pieces and their accouterments.

5. It is The Unit’s highest priority to meet these objectives both safely and authentically.

6. No individual, group, or organization can be allowed to control or interfere with the aims and purposes of this club, or their membership in this organization shall terminate immediately.


  1. Membership shall be open to all interested individuals regardless of race, creed, sect, gender, or national origin. There shall be four classifications of membership: 1) Military, 2) Civilian, 3) Dependent Minor, and 4) Honorary.
  1. Military members must be at least 16 years of age and willing to participate in Unit events as a uniformed member of Battery G.
  2. Civilian members must be at least 16 years of age and willing to participate in Unit events in period correct clothing.
  3. Dependent minors of members may participate in Unit events under the supervision of their parent, guardian, or such conditions as deemed appropriate by the Unit commander. Dependent minors may participate in a military capacity with the consent of the Safety Officer and the dependent minor’s parent or guardian.
  4. Honorary members may be designated as such upon recommendation of the Board of Directors and approval of the Unit.
  1. Military and civilian membership shall occur upon the recommendation of the Adjutant and the payment of dues. Military members shall automatically be designated with the rank of Private.
  1. Military and civilian members who have paid their dues and attended at least one event during the preceding year shall be entitled to vote in all matters before the Unit with the exception of votes regarding rank. Elections of rank shall be restricted to only military members who have paid their dues and attended at least one event during the preceding year.


  1. The Unit shall have a Board of Directors consisting of a President, Vice-President, Secretary, Treasurer, Sergeant-at-Arms, and two At-Large members.
  1. The President shall be the principal executive officer of the Unit and conduct all business and affairs of the Unit subject to the direction of the Board of Directors. He shall preside at all meetings of the Board of Directors and the Unit, be the military commander, and hold the Unit’s highest military rank. He may appoint committees and chairmen of those committees at his discretion.
  2. The Vice-President shall fulfill the role of President in his absence. He shall hold the Unit’s second highest rank and serve as Adjutant.
  3. The Secretary shall record the minutes of all meetings, maintain the records of the Unit, be responsible for all Unit correspondence, regularly publish a newsletter for the Unit, and collected membership dues.
  4. The Treasurer shall be responsible for the collection and disbursements of the Unit’s funds, with the exception of dues membership, and maintain all financial records. The Treasurer shall be responsible for preparing financial reports for the meetings of the Unit and request audits of the Unit’s finances at intervals not to exceed two years.
  5. The Sergeant-at-Arms shall maintain order at meetings and serve as parliamentarian.
  6. The At-Large members shall consist of at least one civilian member. The civilian At-Large member shall be responsible for any necessary permission slips for minors as well as any necessary medical release forms for the members.
  1. A quorum of the Board of Directors shall consist of four members.
  2. Members of the Board of Directors shall be elected at the spring meeting of odd-numbered years to a two year term.
  1. A vacancy on the Board of Directors may be filled by appointment of the remaining members of the Board of Directors. The appointment shall last until the next regular Unit meeting.
  2. The President and Vice-President will lose their position on the Board of Directors if they fail to maintain their associated military rank.
  3. The Board of Directors shall meet at the discretion of the President, upon request of a majority of the members of the Board of Directors, and before the spring and fall meeting.

7. The Board of Directors shall appoint a member to each of the following positions.


    1.  Serves as main contact person for recruiting purposes.



  1. Maintains The Unit’s presence on the Internet.
  2. Reports to the Secretary.


  1. The Unit shall have at least two meetings every year. One shall be in the spring or late winter, and one shall be in the fall.
  1. Additional meetings may occur at sanctioned events if called by the President.

  2. Further meetings may occur upon written request of 10% of military and civilian members. Such a meeting requires a written notice to all members at least two weeks in advance.

  3. A quorum shall consist of 25% of members eligible to vote.

  4. Parliamentary procedure shall be governed by the most recent version of Robert’s Rules of Order insofar as it is not inconsistent with the by-laws.


1. The treasurer is authorized to disburse funds subject to the following limits:

Presidential approval: $250.

Vice President, Secretary or Treasurer approval $100.

Board of Directors approval: $500.

Vote of full membership: any amount

  1. Emergency funds, (such as bus breakdown en route to or from an event) can be approved by any officer up to a limit of $500.

3. A Unit sanctioned event will carry with it the authority to purchase such

consumable supplies as gasoline, gunpowder, friction primers, commissary supplies etc. This sanctioning will require the majority of the membership vote.


  1. The number of non-commissioned and commissioned officers will be determined by majority vote of the military members.
  2. Rank elections shall take place at either the spring or fall meeting.
  3. At all other times a rank position that becomes open may be filled through

brevetting. A military member is brevetted into a rank by selection of the promotion board. This promotion board consists of the commissioned officers and the company 1st Sergeant.

  1. The promotion board may promote a military member until the next regular

meeting, at which time the brevet holder becomes a candidate for the brevetted rank permanently.

  1. Once voted into a rank, the incumbent will hold his position indefinitely until one

of the following occurs:

A. The incumbent resigns.

B. The incumbent is voted out by the majority of the military members.

C. The incumbent obtains less than 50% of event points available in a year. A point is allocated one per day of attendance at a Battery sanctioned event during public hours. An additional point is available for being in camp prior to 8:00 AM of the first morning and staying with The Unit during public hours until the equipment is loaded on the last day if the event lasts more than one day. A point is also available for each work day. The Unit membership may decide to give double point value to events at the annual spring meeting. The purpose of double point events is to encourage attendance at certain events. Majority vote is required to designate a double point event.

D. The incumbent is promoted into a higher rank.

E. With regards to the President and Vice President they will lose their existing military rank if not reelected as President and Vice President.



A. Responsible for the overall supervision of The Unit.

B. Serves as The Unit’s highest ranking officer at all musters.

C. Attends the officers calls at reenactments in behalf of The Unit.

D. First in line in the chain of command.

E. Reports to the Board of Directors.


A. Serves as The Unit vice-commander and adjutant.

B. Reports to the commanding officer and serves as such in his absence.

C. First Sergeant reports to him.

D. Assign gun crews.

E. Plans daily camp schedules and prepares living history battle scenarios.

F. Supervises attendance keeping.

G. Responsible for acting as event coordinator.


A. Highest ranking NCO.

B. Responsible for the marching drill of the men.

C. Calls assemblies and formations and is the chief communication link from the officers to the enlisted personnel.

D. Issues daily duty rosters at unit musters.

E. Reports to the Adjutant.

F. All gun sergeants report to him.

G. Responsible for contacting members before an event to verify attendance numbers and is responsible for reporting to the Board of Directors the results.

H. Serves as Safety Officer.


A. Responsible for maintaining all company owned uniforms.

B. Responsible for cataloging all company owned equipment and such equipment that may be on loan to The Unit.

C. May keep a unit supply of basic personal artilleryman’s supplies and make them available for purchase by the members.

D. May serve simultaneously in other military capacity.

E. Not subject to the points’ requirement referred to in Article VIII, Section 5, Subsection C to maintain position.


A. Responsible for the maintenance of all commissary equipment.

B. Purchases and supervises preparation of camp meals and cleanup.

C. May serve simultaneously in other military capacity.

D. Not subject to the points’ requirement referred to in Article VIII, Section 5, Subsection C to maintain position.


A. Reports to the First Sergeant.

B. Senior Gun Sergeant is immediately after the First Sergeant in the chain of command and fills in for the First Sergeant in his absence.

C. Aids in the training of the gun drill and safety procedures.

D. Serves as the chief of piece and thereby assigns crew members to their positions.


A. Reports to the First Sergeant until assigned to a Gun Sergeant at a muster. Once assigned, the corporal reports to the assigned Gun Sergeant.

B. Serves as the number three man on the gun crew.

C. Serves as chief of piece in the absence of a Gun Sergeant.


  1. A set of rules and regulations governing uniforms, equipage, participation at events, dues structure etc. shall be written and accepted by the majority of the membership at a Unit meeting and shall not be a part of these Bylaws.


1. There shall be a lease agreement between The Unit and its members for all equipage utilized by The Unit but owned by individual members.

2. A member under the age of eighteen must have parental/guardian permission on file annually in order to participate in unit musters. A guest under eighteen years old must have parental/guardian permission on file for each event attended. Furthermore, both the member and guest must be accompanied by a parent or must have a parental consent form signifying the minor is under the custody of a specified attending adult who agrees to this in writing.

3. All members and guests must have on file annually, a medical information form and waiver of liability. Members and guests under eighteen must also obtain a signed medical treatment release.

4. All discharge of firearms in or near camp must first be approved by one of the company officers.

5. Expenses for a sanctioned muster will normally be paid from The Unit’s general treasury. In the event that the treasury is deficient of funds, those members attending an event may be levied a per person amount to cover the consumable supplies. i.e. commissary supplies, equipment transportation and ammunition.

6. There will be no underage drinking in camp in accordance with state or local ordinances.

7. Camp quiet hours are to be observed from midnight until reveille the next morning.

8. Camps are to be maintained in the proper period decorum. All modern items plus cans, wrappers etc. are to remain out of sight during public hours. Language in poor taste will not be tolerated.

9. No Unit member, dependent or guest under the age of sixteen shall carry, display or otherwise have in their possession any weapon, firearm or edged device with a blade length in excess of 4.125”.

10. A sanctioned event is defined as an event which has been approved and designated as such at a formal Battery meeting.

11. A makeup event is defined as an event which has been approved and designated as such at a formal Battery meeting and carries with it one attendance point toward rank retention and may also carry with it limited financial responsibility.

12. No one who has used alcohol within the previous 8 hours may participate in the discharge of a gun.


  1. Once a violation of the Unit’s rules are brought to the attention of a member of the Board of Directors, the Board of Directors shall take action to correct the violation that can include verbal or written warnings, or expulsion from the Unit.

  2. If the violation involves the safety of other people, the senior military member present may take immediate similar actions including expulsion from the event.


1. This organization may dissolve itself voluntarily by resolution of the Board of Directors and a 2/3 majority vote of the full membership.

2. A resolution for dissolution must be announced to the membership in writing at least thirty days in advance of the meeting.

3. The assets shall be dissolved as follows:

A. All items on loan to The Unit or leased to The Unit will be returned to the owner.

B. All liabilities and obligations shall be paid.

C. Remaining assets will be dispersed upon the majority vote of those members at the dissolution meeting.


1. The bylaws may be amended at one of the two regular meetings or a meeting called for the express purpose of amending the bylaws.

2. Any bylaw changes must be communicated in writing to the membership prior to the meeting of consideration.

3. Any bylaw change must first be presented to the Board of Directors for their consideration.

4. A vote of 2/3 of the members present is required for passage of an amendment.

Milton 2016

Here are photos provided by battery member Paul Rambow.

Keeping a Cool Head

Soldiers took steps to stay in uniform and stay comfortable.  Even General officers took measures to beat the heat as attested by the Slouch Hat Worn by Gen. Banks.

Battery Rag

Battery G, 2nd Illinois Light Artillery, Newsletter

Editor: Tom Lyons Phone: 608 247-4750 email address:


Upcoming Events

Battery Ball

February 27, 2016, 7-10PM, Memorial Hall, Rockford, IL

The battery ball is schedule for the above referenced time and location. The physical address for Memorial Hall is 211 N. Main Street, Rockford, IL.

Questions about the ball may be directed at Audrey Konrad.

Old Events

Fall Meeting

November 23, 2014, 1:30pm – Byron, IL

1. Call to Order/Pledge: 1:30pm

2. By-Laws Amendments: Motion by Tom Lyons and second by Sam Ott to approve the By-Laws Amendments as previously submitted carried unanimously.

3. Board Elections: Because Major Henson’s resignation created a vacancy on the Board, elections were held for open positions. All persons were elected unanimously. The current term of the Board expires in February 2017. Here’s the entire list of the Board for your reference with newly elected positions noted with an asterisk:

  • President: Tim Tedrick*
  • Vice-President: Tom Lyons*
  • Secretary: Audrey Konrad*
  • Treasurer: Chris Cronau
  • Sergeant-At-Arms: Pat DeGeorge
  • At-Large: Doug Anderson
  • At-Large: Carol Normand*

4. Rank Elections

Persons who did meet rank points were Sgt.Estabrook and Cpl. Tim Carter. Motion by Jason Carter, seconded by Steve Boress to elect Tim Carter as Corporal passed unanimously.

Motion by Dave Eisele, seconded by Sam Ottto assign the ranks of Captain and 1st Lieutenant to the positions of President and Vice-President passed unanimously.

The election of a quartermaster was tabled to the Spring Meeting.

Motion by Sam Ott, seconded by Henry Vincent to elect Mike Patterson Commissary passed unanimously.

Motion by Tim Tedrick, seconded by Henry Vincent to name Wayne Henson Major emeritus passed unanimously.

5. Treasurer’s Report: Report submitted byChris Cronau. Bank account balance is$6,468.80.

6. Ordnance Report: 50lbs of unrolledpowder and approximately 100 primers areon hand.

7. Commissary Report: Commissaryattended 5 events. Henry Vincent commended Mike Patterson for Mike’s work with the Commissary.

8. Quartermaster Report: No report.

9. Bus Report: The bus preparations are under way. It is anticipated the work should be done by the Spring. Conversion work on the bus was recently featured in a TV report and two newspapers. Doug, Del and Phyllis Tedrick were commended for all their work with the bus project.

10. Event Schedule: Membership voted to secure commitments for 2016 events:

Late May Pontiac, IL (Living History): Usually a one day event. We have not heard yet from the organizers if they would like us back. If they want us to return,

we will do Mid-June La Porte City, IA (Living History): Final dates have not been set. It is likely other units will be participating this year.

July 9-10 Vandalia, IL (Living History): Dave Eisele has already made contact with the organizers.

Mid-September Batavia, IL: Date is usually the second weekend of September.

October 7-9 Perryville, KY: Registration is open. The Battery has registered 2 guns.  The cost of registration increases after January 1. Early registration is encouraged.

October 15, Byron, IL: Re-dedication of Soldiers’ Monument in Byron, IL.

11. Battery Ball: February 27, 7-10pm at Rockford Memorial Hall. Battery G attendees please RSVP to Audrey.

In addition, the Battery voted to commit to a ball in February 2017 and approved the expending of up to $1,250 for expenses.

12. Artillerist of the Year: Presented to Paul Rambow for outstanding contributions to the Battery both on and off the field.

13. Adjourned


for the







by an “experienced soldier

Columbus, Ohio:

Joseph H. Riley and Company



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.


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.


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.


– 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.


– 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.


– 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.


– 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.”

2nd Illinois Light Artillery Regiment Guidon

This image appears courtesy of John Schmale.

What exactly is a guidon, anyway? A guidon was a small, generally triangular or swallow-tailed pennent carried by troops in the mounted service – cavalry and artillery.

Although the guidon pictured above is probably not the flag being referred to in the following passage, battery flags and banners were nevertheless important to the unit. Some of the pride felt by the men is hinted at in the following entry for May 29, 1862, in the morning report book for Battery G:

“Today rec’d our flag which we bought in Chicago. Cost $60. At unfolding of flag, speeches were made by Capt. Sparrestrom, Lieut. Lowell, Serts. [sic] Greenwood, Fort & Heath. Boys well pleased with the banner.”


Burial Locations for the Men of Battery G

Sources for information on this page are included when possible.
As always, visitors to this website are encouraged to confirm the information they find here by consulting other sources, as well.
Some of these burial sites have been visited by members of the modern-day Battery G, and when possible, directions are provided to obscure or small country cemeteries. Additional section, lot, or grave location information within the cemetery is provided when known, as well as date of death. The bulk of this list has been compiled by Tim Tedrick, Tom Lyons, and Linda Barnickel. Other individuals have also made contributions to this effort.

This portion of this site is new and still very much under construction. Please be patient. Someday, we hope to have information on ALL of the soldiers listed below. If you can help by providing us with additional information, please let us know by contacting and put “Battery G” in your subject line. Thanks for your interest and support!

Adams, Albert – Feb. 23, 1903. Elmwood Cemetery; Chicago, IL. Grave 6, Lot 2, Block 4. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Bain, Robert – April 12, 1923. Flagg Center Cem.; Ogle Co., IL. Approx. 1/2 mi. W of Center Rd. on S side of Flagg Rd. Flagg Rd. is about 1 mi. N of Rt. 38, extending W from US 251. Center Rd. is 2/3 mi. W of US251. [Personal observation and/or research by Tom Lyons.]

Bodreaux, Calice – Listed on the “Union Soldiers and Sailors Buried in Oklahoma” website under the spelling BOUDREAU. Buried May Cemetery, May, Woodward County, Oklahoma.

Calhoun, Andrew – CONFLICTING INFORMATION: Oakwood Cem.; DeKalb, IL. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.] Ohio Grove Cem.; Sycamore, IL. [Source: “Civil War Veterans in/of DeKalb County, Illinois” brochure published by DeKalb Co. Hist.& Gen. Soc., Memorial Day Weekend 1999 and personal observation by Linda Barnickel, May 1999.] It is my conclusion that the Ohio Grove location is more questionable than the Oakwood location. I did not find a veteran’s stone or any other indication of Civil War service at the Calhoun grave in Ohio Grove. I have not made a personal observation of the grave at Oakwood. I tend to favor the Oakwood burial site because it appeared in the Roll of Honor. Linda Barnickel.

Carlson, Nicholas – Died: Drowned May 1, 1863 during sinking of the transport steamer, Horizon, as the battery was being ferried across the Mississippi River near Bruinsburg. One report by E.K. Owen, naval officer, indicates that his body was recovered and buried, probably near Bruinsburg. The whereabouts of his grave today is unknown.

Childs, Asahbel E. – January 24, 1863. Memphis National Cemetery, Plot 58. Originally buried at La Grange, Tenn. [Source: based upon unverified Veterans Affairs records. Accessed on the Internet May 24, 2003. Name appears as: Child, Ashell E.]

Churchill, Samuel J. – June 5, 1932. Oak Hill Cem.; 1605 Oak Hill Ave., Lawrence, KS. Sec. 7, Grave 222 (about30 yds. from intersection of “corners” of Sec. 7 and Sec. 10, 4 to 5 rows in.) [Personal observation on separate occasions by Jeff Lovett and Linda Barnickel.]

Clothier, Salmon – According to a reply to an inquiry to the Chase County (NE) Historical Society, dated Aug. 25, 1995, Salmon Clothier is buried at Mt. Hope Cemetery, Imperial, Nebraska.

Comstock, Hezekiah – CONFLICTING INFORMATION? He has a veteran’s stone at unknown DeKalb, IL cemetery, located at Taylor and 7th St, in back of cemetery, SE corner near house. [Personal observation on separate occasions by Greg Romaneck and Linda Barnickel.] There may be another stone at Evergreen Cemetery in Shabbona, IL. [Personal observation and/or research by Tom Lyons.]

Davis, Jesse W. – Oct. 15, 1863. Vicksburg National Cemetery; Vicksburg, Mississippi. Section I, Grave 602. Originally interred at Vicksburg. [Source: Roll of Honor: Names of Soldiers Who Died in Defense of the Union. (Washington, DC: Government Printing, 1869), v. 24, p. 16. Extracted by Linda Barnickel.] Gravestone 7712. [Personal observation by Linda Barnickel, Sept. 2000].

Davis, Samuel – December 16, 1862. Memphis National Cemetery, Plot 27. Originally buried at La Grange, Tenn.[Source: based upon unverified Veterans Affairs records. Accessed on the Internet May 24, 2003. Name appears as: Davis, Sam]

Driver, Arthur J. – Nov. 29, 1913. Elmwood Cem.; Sycamore, IL. [Source: “Civil War Veterans in/of DeKalb County, Illinois” brochure published by DeKalb Co. Hist.& Gen. Soc., Memorial Day Weekend 1999.]

Ekvall, Oscar L. – June 2, 1893. Rosehill Cem; Chicago, IL. SE 1/4, Block 980, Section 109. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick. Personal observation by Linda Barnickel, April 1995.]

Ferris, Edward – Aug. 31, 1863. Vicksburg National Cemetery; Vicksburg, Mississippi. Sec. I, Grave 923. Originally interred vicinity of Vicksburg. [Source: Roll of Honor: Names of Soldiers Who Died in Defense of the Union. (Washington, DC: Government Printing, 1869), v. 24, p. 18. Extracted by Linda Barnickel.] Gravestone 8033. [Personal observation by Linda Barnickel, Sept. 2000].

Fogle, Abram – 1897. Greenwood Cem.; Rockford, IL. Lot 7, Block 21. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Forbes, William – Feb. 11, 1906. Greenwood Cem.; Rockford, IL. Lot 27, Block 14. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Golden, Justus M. – Sept. 24, 1917. Evergreen Cem.; Roberts Corners, NY. [Source: Personal research and observation by James Golden, descendent. Posted here with permission.]

Gould, Thomas G. – March. 3, 1909. Greenwood Cem.; Rockford, IL. Lot 27, Block 14. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Greenwood, Charles – Johnson Grove Cem.; Waterman, DeKalb Co., IL. [Source: “Civil War Veterans in/of DeKalb County, Illinois” brochure published by DeKalb Co. Hist.& Gen. Soc., Memorial Day Weekend 1999.]

Hemingway, Hanniah W. – June 19, 1931. Mound Grove Cem.; Kankakee, IL. Lot 106, Block 8. [Source: email from Jan McGee, 16 Dec. 2003.]

Holland, Charles – Greenwood Cem.; Rockford, IL. Lot 7, Block 12. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Ireland, Samuel – Stillman Valley Cem.; Stillman Valley, IL. Grave 4, Lot 109, Orig. Sec. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Kingsbury, William – unknown date, 1929. Garden Prarie Cemetery, Quick, Frontier County, Nebraska. [Source: email from descendent; refers to: .]

Ladd, George – Oct. 26, 1863. Stillman Valley Cem.; Stillman Valley, IL. Grave 4, Lot 66, Orig. Sec. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick. Personal observation on separate occasions by Wayne Henson and Linda Barnickel.]

Lindebeck, Francis – Died: Drowned May 1, 1863 during sinking of the transport steamer, Horizon, as the battery was being ferried across the Mississippi River near Bruinsburg. One report by E.K. Owen, naval officer, indicates that his body was recovered and buried, probably near Bruinsburg. The whereabouts of his grave today is unknown.

Loring, Theodore – Died: July 25, 1898. Burial: Mound Rest Cemetery, Cortland, DeKalb Co., Illinois. [Source: Information provided by descendent (through marriage) Janette Holmes.]

Low, Wolford N. – Dec. 12, 1895. Rosehill Cem.; Chicago, IL. Masonic section; Sub 1, Lot 7, Addition B. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick. Also personal observation by Linda Barnickel, April 1995.]

Mathiason, Claes – July 14, 1865. Marietta and Atlanta National Cemetery. Section L, Grave 301. Originally interred at Montgomery, Alabama. [Source: Roll of Honor: Names of Soldiers Who Died in Defense of the Union. (Washington, DC: Government Printing, 1869), v. 23-24, p. 40. Extracted by Linda Barnickel.]

McDowell, William – Nov. 18, 1908. Lawnridge Cemetery; Rochelle, IL. On W end of 8th Ave. about 1/2 mi. W of US 251. [Personal observation and/or research by Tom Lyons.]

McKarrall, William G. – Sept. 2, 1862. Died at Trenton, Tennessee. Buried National Cemetery; Corinth, Mississippi. Sec. B, Grave 194. {Note: Battery Morning Report book has McKarrall’s death date as Sept. 27.} [Source: Roll of Honor: Names of Soldiers Who Died in Defense of the Union. (Washington, DC: Government Printing, 1869), v. 20, p. 11. Extracted by Linda Barnickel.] [CONFLICTING INFORMATION: shows the following information for his burial at Corinth National Cemetery, based upon unverified Veterans Affairs records. Mckarrall, William C, d. 09/02/1862, PVT C 2 ILL V ART, Orig Bur Trenton, Tenn, Plot: B 3389. Accessed on the Internet, May 24, 2003.]

Mellberg, Charles J. – Aug. 19, 1915. International Order of Odd Fellows Cem.; Rock Falls, IL. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Minnis, James P. – 1915. Lawnridge Cemetery; Rochelle, IL. On W end of 8th Ave. about 1/2 mi. W of US 251. [Personal observation and/or research by Tom Lyons.]

Nellinger, Frederick – September 1, 1864. Memphis National Cemetery. Plot 491. [Source:, based upon unverified Veterans Affairs records. Spelling appears as: Nelfinger, Fredrick. Accessed on the Internet May 24, 2003.]

O’Connell, Martin – July 10, 1865. Marietta and Alabama National Cemetery. Sec. L, Grave 435. Originally interred at Montgomery, Alabama. [Source: Roll of Honor: Names of Soldiers Who Died in Defense of the Union. (Washington, DC: Government Printing, 1869), v. 20, p.44. Extracted by Linda Barnickel.]

Padgett, Robert M. – June 27, 1922. Oakwood Cem.; Chicago, IL. Grave 216, Sec. H. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Paulson, Ole – June 4, 1894. Mt. Olive (Swedish) Cem; Chicago, IL. Lot 354, Block 4. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Petrie, James – Feb. 17, 1911. Soldiers Row, Elmwood Cemetery (S. Cross and Charles Streets); Sycamore, IL. [Source: Personal research and observation by Shirley Petrie, descendent. Posted here with permission.]

Ray, John – Feb. 29, 1904. Calvary (Catholic) Cemetery; Chicago, IL. Grave N 1/2, Lot 9, Block 3, Sec. Y. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Scoonmaker, John – Mar. 23, 1927. Winnebago Cemetery; Winnebago, IL. Approx. 3-5 mi. S/SE of town, on Westfield (Kennedy Hill) Rd. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick. Also personal observation by Del and Phyllis Tedrick, 1998.]

Scott, Dennis – Sept. 7, 1863. Vicksburg National Cemetery; Vicksburg, Mississippi. Sec. I, Grave 482. Originally interred at Vicksburg City Cemetery. [Source: Roll of Honor: Names of Soldiers Who Died in Defense of the Union. (Washington, DC: Government Printing, 1869), v. 24, p. 29. Extracted by Linda Barnickel.] Gravestone number 7592. [Personal observation by Linda Barnickel, Sept. 2000].

Sherburne, Albert – Feb. 1, 1914. Wynot, Nebraska. [Source: Pension record of Albert Sherburne.]

Sherburne, Benjamin F. – Dec. 23, 1919. Lynnwood Cem., Clarksville, Iowa. [Source: Personal research and observation by Ceil Damschroder, descendent. Posted here with permission. Click here for obituary.]

Slate, Charles – Nov. 28, 1862. Shabbona Grove Cem.; Shabbona, IL. On N side of Shabbona Grove Rd. about 1/2 mi. W of Shabbona Rd. Shabbona Grove Rd. is about 2 mi. S of US30 at Shabbona Rd. which runs north and south through the west end of Shabbona, IL. [Personal observation and/or research by Tom Lyons.]

Sloat, Frederick – Nov. 1, 1914. Mt. Olivet Cem.; Chicago, IL. Grave 1, Lot 412, Block 47. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick. Also personal observation by Linda Barnickel, April 1995.]

Smith, Nott – Nov. 24, 1904. Graceland Cemetery; Chicago, IL. Grave SE 1/4, Lot 980, Sec. G. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

Stolbrand, Charles J.– Feb. 3, 1894. Arlington National Cemetery, Arlington, Virginia. [Source: Civil War Center, “The General’s Burial Listing”; info provided courtesy Roger Kvist.]

Stout, Benjamin – Lamont “Cudahay” Cemetery; Lamont, WI. Approx. 1 mi. S of town on hilltop to the W. [Personal observation and research by Carol Buttery. Personal observation by Linda Barnickel, May 1999.]

Thorp, James A. – April 18, 1923. Mt. Hope Cemetery, Mankato, Kansas. [obituary, The Western Advocate, Mankato, KS, Apr. 26, 1923.]

Weir, John – Oct. 14, 1863. Killed in action at Brownsville, Miss. He may be buried at Vicksburg National Cemetery, Vicksburg, Mississippi, Sec. G, Gravestone 4745. The stone is marked, “We–, J. E.” [Source: For death information – Linda Barnickel, We Enlisted as Patriots: The Civil War Records of Battery G, 2nd Illinois Light Artillery (Bowie, MD: Heritage Books, 1998), p. 66. For grave information – personal observation by Linda Barnickel, Sept. 2000].

Werner, William – May 4, 1901 at Illinois Soldiers Home, Quincy, IL. Place of burial unknown. [Source: Pension record of William Werner.]

Whittemore, Henry C. – CONFLICTING INFORMATION: Apr. 3, 1905. Elmwood Cem.; Sycamore, IL. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.] Nov. 28, 1920. Elmwood Cem.; Sycamore, IL. NE Sec., Block 4, Lot 1, Grave E half 3. [Source: “Civil War Veterans in/of DeKalb County, Illinois” brochure published by DeKalb Co. Hist.& Gen. Soc., Memorial Day Weekend 1999.]

Wilkie, Charles D. – Mar. 20, 1996. Mt. Greenwood Cemetery; Chicago, IL. Grave 36, Lot 1, Block 21, Sec. 8. [Source: Roll of Honor, Deceased Ex Service Men and Women in Illinois. (Springfield, IL, 1929) Extracted by Tim Tedrick.]

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