The soldier's pocket-book for field service / by General Viscount Wolseley.

  • Garnet Wolseley, 1st Viscount Wolseley
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: The soldier's pocket-book for field service / by General Viscount Wolseley. Source: Wellcome Collection.

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    90] 1NSFEGT10N OF MEAT. [part : The weight of this oven is about 2 tons. A smaller size weighs 1 ton 2 cwt and will bake a little over half the quantity that the larger one can. TE field ovens (Aldershot pattern) are made of sheet iron : each weighs abov 320 to 342 lbs. (according to the pattern), complete with their equipme: of tins, &c., and can bake 100 rations (150 lbs.) at a time. On the Re River Expedition one of these ovens, worked by two men, turned out 47 loaves (of one ration, 1] lb. each) in 12 hours; oven being in good workir order and the weather fair. Travelling Bakery Wagons are also now aj proved for the use of the A. S. C. The wagons are covered, and them the bakers can knead and prepare the bread for the ovens ; they a; constructed to carry the necessary dough-troughs and baking implements.- If you wish to reap great results from an impending action every exertic should be made beforehand to collect supplies for several days at some poh within one day's easy march in rear of the army. Two days’ rations shoui always be issued the evening before a battle ; these arrangements w ill s free a large amount of transport for the removal of the wounded immediate.1 the action is over. Meat.—An ox should not weigh less than 600 lbs. ; * 800 lbs. may 1 taken as an average, but a very good one will weigh twice as much: : cow may be a few pounds lighter. A deduction of 50 p. c. to be allowt for skin, offal, head, &c., &c. To find the wt. of animals the formula (G X '08) L x 42 = wt. in lbs. ; G being the girth in ft., taken close behin the shoulder, L the length in ft., measured from the fore part of theshouldd blade to the bone of the tail. In requisitioning cattle they may be take' safely at 300 lbs. of meat each. A good sheep weighs from 60 to 100 lbs.' 70 lbs. may be used as an average ; 45 p. c. to be allowed for offal. TJfl ordinary sheep abroad may be accepted at 35 lbs. of meat each. A ful grown pig weighs from 100 to 250 lbs. ; 25 p. c. only being allowed foroffa may be generally accepted at 80 lbs. each. 1 Animals should be inspected by a V. S. 24 hours before being killed. When possible, the meat should be killed from 24 to 48 hours in teniperat climates, and 10 or 12 hours in the tropics, previous to being cooked. A' animals for food should be in good health ; if no V. S. is at hand, diseas may easily be detected by a heavy sluggish look about the eyes, a hot dr feeling about the nose, and by a hanging tongue. The coat is also roug. and staring; with cows the teats are hot. All runnings from the nostri are suspicious. If there is any suspicion of the rot being in sheep, thro the animal on its back, and push open the eyelids ; if it be free from thi disease, the eyeball will be finely streaked with veins of a good healthy an bright red ; if they are pale, the sheep is diseased. Meat, especially iii hi countries, should always be inspected immediately before it is cooker * These weights do not apply to oxen, sheep, (to, that have been fattened for 0- batcher,
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