Manual of military cooking / prepared at the Army School of Cookery.

Date:
1910
Catalogue details

Licence: In copyright

Credit: Manual of military cooking / prepared at the Army School of Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

    211/436
    by a black line in the margin. It is requested that, should any typo- graphical eirors be discovered, they may be at once pointed cmt tn writing to the Secretary, War Office.] REGULATIONS POE THE ALLOWANCES OF THE ARMY, 1914. Section 1-CLASSIFICATION OF EANES AND GENERAL INSTRUCTIONS RESPECTING ALLOWANCES. 1. For purposes of the allowances (forage excepted, see paras, oiasaifica- 125 to 146) detailed in these regulations, and of the allotment of tion. quarters (when not specially appropriated) provided for in the icing's Regulations, the officers and soldiers of the army and other persons holding appointments specified in this para, will be divided into the follo^ving classes. When an officer is in receipt of a yearly or consolidated rate of pay, the classification, unless otherwise stated in these regulations, or in the Pay Warrant, is for purposes of quarters, furniture allowance, field allowance, and travelling. This para, is not an authority for the grant of allowances, butj_____ only for their classification when admissible. ^^^^^ 89 Class 1. General officer commanding-in-chief, 1st class. Class 2.* Chief umpire (for field allowance only). General officer commanding-in-chief, 2nd class. Mihtary Secretary to the Secretary of State. Class 3.* Chief superintendent of ordnance factories (for travelling only). Dkector-general, Army Vetermary Service. Divisional commander. Territorial Force. Major-general. , ^ , t. President or vice-president (mihtary). Ordnance Board. Principal ordnance officer. Surgeon-general. • Arranged alphabetically. (B 10575)