Report of the Commissioners appointed to inquire into the regulations affecting the sanitary condition of the army, the organization of military hospitals, and the treatment of the sick and wounded ; with evidence and appendix. Presented to both Houses of Parliament by Command of Her Majesty.

Great Britain. Royal Commission Appointed to Inquire into the Sanitary Condition of the Army.

Date:: 1858

Credit: Report of the Commissioners appointed to inquire into the regulations affecting the sanitary condition of the army, the organization of military hospitals, and the treatment of the sick and wounded ; with evidence and appendix. Presented to both Houses of Parliament by Command of Her Majesty. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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$1st. Fatigue suit, with jacket, apron, forage cap, replaced when at hard work by the cloth cap. 2d. Suit for going out, Avith great coat, forage cap, or shako, according to the hour. 3d. Full dress with coat and shako. Chapter 9th. Infirmier Major on Duty. The infirmier major on duty has the charge of all the hospital during the night, when his comrades are absent. He must not undress during this service. He shall make two tours of inspection at uncertain hours, or more if necessary, to see that the infirmiers are not asleep, and are relieved at midnight. He has to make three reports in 24 hours and must be ready to account for any important event that may happen, and report on it either to the medical officer or the officier (Tadministration, according to the nature of the case. He must superintend the lights and fires, if any are kept in the night. He must obtain from his comrades a list of the patients requiring particular care during the night, see that they receive it, and report next morning to his comrades anything important that may have happened in each division during their absence. If in a ward linen is wanting, he may borrow it from another, taking care to inform his comrade of the circumstance on his return. He shall visit the baths and satisfy himself of their perfect regularity. He must make out a list of all the men on duty, and hang it in his office or guard room. The infirmier major has the command of all the fatigue party works, at which he must assist per- sonally, and he has to superintend the cleaning of the courtyards and all the external parts of the hospital. He must attentively watch, and more particularly in the night when his comrades are absent, that no abuses take place, such as dice or any other gambling, introduction or subtraction of aliments or any other object, or indulging in sleep or idleness on the part of those who should watch actively. His attention must be awakened at the slightest gust of wind, and if he sees any probability of storm coming on, he will direct all the doors and windows to be secured to prevent noise and damage. The infirmier major on guard has to inspect the men going out, and see that they are clean, and have no aprons on ; he has, also, to watch at their meals, with regard to the quantity and quality of the aliments, as well as report upon them, if cause of complaint is given. To prevent delays, he will furnish the ojfficiers d'administration with a list of the men on duty, or any others who ought to take their meals in the hospital, so that the cook may know in time the number of men he has to feed. , And he must especially observe, in his tours of inspection during the night, anything that might produce or give warning of a conflagration. Instructions for the Cook. Chapter 1st. General Duties. The importance of the services of the chief cook in a militaiy hospital is self evident. His respon- sibility is very great, and no common intelligence and activity are required for a person to be qualified for such a post. He is bound to see that the quality of the aliments he prepares is good, that they are prepared with the utmost care and cleanliness, and served in the most agreeable manner. He must spare nothing that j-l'is necessaiy, but at the same time observe the strictest economy in all that he uses, exerting himself with vigilance, setting an example of zeal and activity to his subordinates, and maintaining the greatest regu- larity and efficiency in his establishment, detecting and correcting forthwith the slightest deviation from the established rules. Exactitude in the time of the distributions is all important, and nothing could justify departure there- from ; he must show the greatest firmness towards his assistants, and allow nothing to enter or go out of his kitchen without his knowledge. He will conciliate his subalterns by kindness, in order to gain their esteem and promote the welfare of the service, instructing them in the duties of his department, that in case of accident or his own absence, the service may not suffer. Cleanliness both of absolutely necessary, and vigi- lance. Exact time to be kept No tolera- tion for abuses, but kindness to subalterns. the place and tlie person is and strict orders for the exclusion of all strangers ought to be given, as well as perfect silence imposed, excepting for the commu- nication necessary for the service. Cleanli- ness ; stran- gers not to be ad- mitted. Silence. Chapter 2d. Broth and Meat. Broth is the principal object of an hospital kitchen. Broth and and the cook must know the best kinds of meat to i^i^at. produce excellent broth, which he will request the ojfficier d'administration to furnish him with, and to him he shall make his observations when necessary. He must be acquainted with the capabilities of his The fire- cooking apparatus, &c., how long they require to boil P^ce, and the provisions, and the quantity of fuel necessary, boilers. The saucepans, &c., must be carefully wiped dry Meat all before using them, to remove all dust, dirt, &c. Each choice, piece of meat shall be separately examined, to see that it is sound and pure before it is put into the boiler. Neither heads nor plucks, nor feet nor legs, should ever be introduced into it. After the meat is put in the boiler he will see that nothing is present in the water tliat affects its purity, then tAvo-thirds of the salt presumed to be necessary Avill be added. The boiler then shall be locked and the key handed to the non-commissioned officer on guard, A\dio Avill be there ready to open it at scumming tirae. This opera- tion he will do with all the required accuracy. His assistants must regulate the fire under the boilers and keep the contents gently boiling, which is essential to produce a good broth. For beef broth the boiling must be kept up for six hours, therefore the fires must be lighted at one or two o'clock and at eight in the morning. Veal and mutton Avill be added at a later hour, to be all cooked at the same time Avith beef ; the meat will be taken out at eight for the morning distribution, and two o'clock for the evening distribution. When the meat is taken out, the vegetables are introduced, which by being boiled slowly will be ready by the time of the distribution. The meat is placed into dishes to strain and become firm before carving it. It should be cut into slices rather than thick pieces, all of nearly the same size and weight. The meat shall then be weighed, and placed into parting basins and carved, and just before the distri- bution be Avarmed by pouring boiling broth upon it, Avhich shall be afterAvards drawn through a tap at the bottom. Each parting basin Avill contain the quantity that is allotted to one or more Avards, Avhich must be dis- tinguished by a proper indication. When the meat is ready, the vegetables being ready also, the fire under the boilers shall be extin- guished before the distribution of the broth. Before beginning this, the salt that is still necessary shall be added, keeping it ahvays undersalted, Avhich is better for invalids. 4B4 Boilers locked till scumming time. Assistants instructed Beef brothj Veal and Mutton. Vegetables. Straining meat. Weighing ]\Ieat. Warming meat in basins Avith boil- ing broth poured upon it. Fire re- moved. Salting.$