Hand-book for the military surgeon : being a compendium of the duties of the medical officer in the field, the sanitary management of the camp, the preparation of food, etc. : with forms for the requisitions for supplies, returns, etc. : the diagnosis and treatment of camp dysentery, and all the important points in war surgery, including gunshot wounds, amputation, wounds of the chest, abdomem, arteries and head, and the use of chloroform / by Chas. S. Tripler and George C. Blackman.
- Charles Stuart Tripler
- Date:
- 1862
Licence: Public Domain Mark
Credit: Hand-book for the military surgeon : being a compendium of the duties of the medical officer in the field, the sanitary management of the camp, the preparation of food, etc. : with forms for the requisitions for supplies, returns, etc. : the diagnosis and treatment of camp dysentery, and all the important points in war surgery, including gunshot wounds, amputation, wounds of the chest, abdomem, arteries and head, and the use of chloroform / by Chas. S. Tripler and George C. Blackman. Source: Wellcome Collection.
Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)
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![PLAIN IRISH STEW FOR FIFTY MEN. Cut 50 pounds of mutton into pieces of :i quarter of a pound each ; put them in the pan; add eight pounds of onions, twelve pounds of whole potatoes, eight tablespoonfuls of salt, three tablespoon fills of pepper; cover all with water, giving about half a pint to each pound ; then light the fire. An hour and a half of gentle boiling will make a most excellent stew. Mash some of the potatoes to thicken the gravy, and serve. Fresh beef, veal, or pork, will also make a good stew. Beef takes two hours doing. This I know to be a most excellent dish. It can always be pre- pared upon the march, in time for the men's dinner or supper. FRENCH BEEF SOUP OAMP FASHION. Put in the camp kettle, 6 lbs. of beef, cut in two or three pieces, bones included; f lbs. of plain, mixed vegetables, as onions, carrots, turnips, celery, as can be obtained, or 3 oz. of desiccated vegetables; 3 teaspoonfuls of salt, 1 of pepper, 1 of sugar; 8 pints of water. Let it boil gently for three hours; remove some of the fat, and serve. The addition of £ lb. of bread, cut in slices, or 1 lb. of broken bis- cuits, well soaked in the broth, will make a very nutritious soup. This is enough for six or eight people. The quantity required for a company is easily calculated. STEWED SALT BEEF AND PORK FOR ONE HUNDRED MEN. Put in a boiler, of well soaked beef, 30 lbs., cut in pieces of ] lb. each; 20 lbs. pork, cut up; H lbs. sugar; 8 lbs. onions, sliced; 25 quarts of water; 4 lbs. rice. Simmer gently for three hours; skim the fat off the top, and serve. To soak the meat, it should be placed in camp kettles, well covered with water, and left to soak all night. If the water can be changed once or twice, it will be better. Prior to using, it should be washed and squeezed with the hands. If soup is not made, the beef may still be boiled, hut in a different way. Soup should be made by beginning the process with cold wa- ter. Bmiilli by putting the beef into boiling water at first, and then simmering at 160° till done. The general rule is, that roasting is to be done quickly, and boil- ing slowly. In roasting,the loss of beef is, 19, mutton, 24, but their chemical constitution is not changed. The loss is made up of water evapo- rated, and fat melted and mixed with the gravy. But in boiling, the](https://iiif.wellcomecollection.org/image/b21160326_0026.jp2/full/800%2C/0/default.jpg)
