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+*** START OF THE PROJECT GUTENBERG EBOOK 75442 ***
+
+
+
+
+
+                     CAMP FIRES AND CAMP COOKING;
+
+                                  OR
+
+                    CULINARY HINTS FOR THE SOLDIER:
+
+                               INCLUDING
+
+         RECEIPT FOR MAKING BREAD IN THE “PORTABLE FIELD OVEN”
+               FURNISHED BY THE SUBSISTENCE DEPARTMENT.
+
+
+                                  BY
+
+                      CAPTAIN JAMES M. SANDERSON,
+               COMMISSARY OF SUBSISTENCE OF VOLUNTEERS.
+
+
+               PUBLISHED FOR DISTRIBUTION TO THE TROOPS.
+
+                  HEADQUARTERS “ARMY OF THE POTOMAC,”
+                            January, 1862.
+
+
+                              WASHINGTON:
+                      GOVERNMENT PRINTING OFFICE.
+                                 1862.
+
+
+
+
+                     CAMP FIRES AND CAMP COOKING.
+
+
+In making up the following receipts, the author has been actuated by a
+desire to aid the efforts of those of his countrymen who, with the best
+intentions, lack the knowledge to utilize them; and having personally
+assisted in the concoction of the various dishes he treats of, using
+only camp fires, camp kettles, and soldiers’ rations, he knows that a
+little attention on the part of any sensible man--and none other should
+ever attempt to cook--will produce the most savory and gratifying
+results.
+
+
+                    CAMP COOKING AND CAMP KETTLES.
+
+The utensils and means furnished by government to the soldier for
+preparing his food are of the most primitive character. The former
+consist of camp kettles, made of iron, with a handle, and varying in
+size from four to seven gallons, (they should be made so as to have one
+slide into the other, in nests of four,) and mess pans, also of iron,
+about 12 inches in diameter, and sloping to the bottom. The latter
+consist of a certain amount of wood per diem, which is to be consumed
+as taste or ingenuity may dictate. The usual and most simple mode is to
+dig a trench 18 inches wide, 12 inches deep, and from four to six feet
+long. At each end plant a forked stick of equal height, with a stout
+sapling, from which to suspend the kettles, extending from one to the
+other.
+
+
+[Illustration: Diagram No. 1.]
+
+This, however, is neither the best nor most economical mode, as
+it consumes much fuel, wastes much of the heat, and causes great
+inconvenience to the cook. An improvement can be effected by casing the
+sides of the trench with brick, adding a little chimney at one end,
+and, in place of the forked sticks, using iron uprights and cross-bar,
+to which half a dozen hooks for hanging kettles are attached.
+
+
+[Illustration: Diagram No 2.]
+
+In a clayey soil, the plan adopted by the salt boilers of New York is
+perhaps the neatest, most economical, and most convenient that can
+be devised. They dig a hole about three feet square and two feet in
+depth, generally in the slope of a hill. On one side they run a shaft
+laterally, about one foot square and six feet in length, and one foot
+from the surface of the ground. At the extreme end they sink a shaft
+vertically, and form a chimney; and at equi-distances they pierce three
+holes of sufficient diameter to prevent the kettles from slipping
+through. By this mode the kettles can be placed over the fire to
+boil--or on either side, to simmer--with less difficulty than by any
+other means.
+
+[Illustration: Diagram No 3.]
+
+[Illustration: Diagram No 4. Inside view--Side.]
+
+Besides the allowance from government, however, the company cooks
+should be furnished, from the “Company Fund,” with two large iron
+spoons, two large iron forks, two stout knives, one tin cullender and
+one yard of flannel; also a false tin bottom, closely fitting the
+kettles; for all of which the cook should be responsible.
+
+
+                              THE RATION.
+
+No army in the world is so well provided for, in the shape of food,
+either as to quantity or quality, as the army of the United States, and
+very little attention on the part of the cook will enable him to lay up
+a liberal amount weekly to the credit of the Company Fund. No one man
+can consume his daily ration, although many waste it; and a systematic
+issue will, in a great measure, prevent unnecessary extravagance.
+
+
+                           THE COOK’S CREED.
+
+Cleanliness is next to godliness, both in persons and kettles: be ever
+industrious, then, in scouring your pots. Much elbow grease, a few
+ashes, and a little water, are capital aids to the careful cook. Better
+wear out your pans with scouring than your stomachs with purging; and
+it is less dangerous to work your elbows than your comrade’s bowels.
+Dirt and grease betray the poor cook, and destroy the poor soldier;
+whilst health, content, and good cheer should ever reward him who does
+his duty and keeps his kettles clean. In military life, punctuality is
+not only a duty, but a necessity, and the cook should always endeavor
+to be exact in time. Be sparing with sugar and salt, as a deficiency
+can be better remedied than an overplus.
+
+
+                          KITCHEN PHILOSOPHY.
+
+Remember that beans, badly boiled, kill more than bullets; and fat is
+more fatal than powder. In cooking, more than in anything else in this
+world, always make haste slowly. One hour too much is vastly better
+than five minutes too little, with rare exceptions. A big fire scorches
+your soup, burns your face, and crisps your temper. Skim, simmer, and
+scour, are the true secrets of good cooking.
+
+
+              BEEF SOUP WITH DESICCATED MIXED VEGETABLES.
+
+The Americans, as a rule, are not fond of soups, unless of the thicker
+kind; but in no form can meat and vegetables be served together more
+profitably and more nourishingly. As a matter of economy, it admits
+of no argument, because every portion is useful, both bone and flesh;
+and, when properly made, it is wholesome and palatable. On fresh-beef
+day, if among the rations there are some choice bits--such as sirloin,
+tenderloin, or rump steaks--cut them into neat slices, and use for
+breakfast, broiling them if it can be done; if not, fry them. Save all
+the bones, if large cut them in pieces and distribute equally among
+the kettles. If the company numbers seventy men or less, use one large
+kettle and two smaller ones. Fill them nearly with pieces of meat,
+from one to three pounds each, not too closely packed; then add water
+enough to cover it, and place it over a brisk fire, throwing in a large
+handful of salt to each kettle. As soon as the water begins to boil,
+and the scum begins to rise, deaden the fire, and skim, carefully and
+faithfully, every ten minutes, and be very sure that the water does
+not again come to a boil--_it should only simmer_; for when the
+meat is boiling hard the pores of the flesh are immediately closed,
+the essence of the meat, and all its impurities, are retained within,
+no scum arises, the meat becomes hard and tough, and the soup thin and
+watery. If it is only permitted to simmer, the pores are kept open,
+the blood is drawn out, the juices are extracted, the meat is rendered
+tender and wholesome, and the soup rich, nutritious, and palatable.
+In one hour and a half--carefully skimming all the while--the meat
+should be done; but if it has only simmered, two hours will be better.
+Then take the meat out, leaving only the bones. An hour previous to
+this, however, break up a tablet of desiccated vegetables as small as
+possible, and divide them into as many portions as there are kettles of
+soup. Place each portion in a separate pan, and fill with fresh clean
+water, standing them near the fire until thoroughly saturated with
+water. When the meat is taken out, put the vegetables in, and let them
+boil gently two hours longer, during that time carefully skimming off
+all the fat which rises to the surface. Then season with pepper and
+salt, and a tablespoonful of vinegar, and serve out.
+
+Both the French and American desiccated vegetables come in tablets.
+The former being twice as large as the latter, it will therefore be
+necessary to use one of the French or two of the American tablets for
+a company, which will be found amply sufficient, as they swell up to
+sixteen times their bulk in a compressed state.
+
+The fat taken from the soup is valuable--first for selling, next for
+frying, but principally because you don’t swallow it in your soup.
+
+
+                      PORK SOUP WITH VEGETABLES.
+
+This soup is good for a change, and quite economical. Take four pounds
+of clear pork, without rind or bone; cut it into pieces about one inch
+square; put into a pan a little fat, which must be as hot as possible,
+and throw in enough pork to cover the bottom, which is to be fried
+quite brown, and turned into another pan whilst the balance is being
+fried. Have three camp kettles filled with clean water; boil it, and
+add to each kettle one-third of the fried pork, with a handful of salt.
+Let it boil moderately for fifteen minutes, and in the meanwhile,
+having soaked the desiccated vegetables, add one-third to each kettle,
+and continue boiling, not too fast, for one hour and a half. Season
+with pepper, salt, and a little vinegar, and if there is any stale
+bread to be had, three or four loaves should be cut into pieces two
+inches square, or less, and divided equally in the three kettles. After
+fifteen minutes’ slow boiling the soup is ready to serve. Whatever
+fat floats on the top, before the bread is added, should be carefully
+removed.
+
+
+                               PEA SOUP.
+
+For some unexplained reason, this article is by no means popular with
+the troops, and large quantities are constantly returned to the
+commissary as company savings. This, it is believed, would not be the
+case if the proper mode of cooking them was known, as they are not
+only quite as nutritious as beans, but have always been considered by
+epicures much more delicate.
+
+To use them properly, they should first be washed; then boiled for at
+least one hour, in a kettle with a false bottom. For a company, seven
+or eight quarts should be boiled in double the quantity of water. In
+default of a false bottom, they must be constantly stirred, to prevent
+scorching. When quite soft, strain off the water, divide them into
+three or four portions, according to the number of the kettles, and add
+them to the pork soup, previously described, instead of the desiccated
+vegetables, adding at the same time two large onions, sliced, to each
+kettle. Let it boil slowly for two hours, skimming now and then; and
+before serving out, season liberally with black pepper, some salt, and
+a dash of vinegar. They should be well mashed with a pounder before
+serving.
+
+
+                      BOILED PORK AND BEAN SOUP.
+
+Never serve beans until they have been soaked over night. At eight
+o’clock in the morning, put eight quarts into two kettles, and fill up
+with clean cold water. Boil constantly, over a brisk fire, for an hour
+or more, during which many of the beans will rise to the top. At the
+end of this time, take the kettles off the fire for fifteen or twenty
+minutes, and then pour off all the water, replacing it with fresh clean
+water. Add to each kettle a pound of parboiled pork, without rind, and
+boil continuously for an hour and a half longer.
+
+At quarter past eight o’clock, fill three kettles loosely with pieces
+of pork weighing from three to five pounds, cover with water, and
+boil briskly for one hour; then pour off all the liquid, and fill up
+with clean _hot_ water, and boil for one hour and a half longer;
+then take out all the pork, and lay it aside. Take out also one-half
+of the beans from the other kettles, placing them aside for breakfast
+next morning, and add to the remainder the liquor in which the pork
+was boiled. To each kettle add also two onions chopped or sliced,
+with plenty of black or red pepper, some salt, and a tablespoonful of
+vinegar. After fifteen minutes’ longer boiling, mash the beans with a
+wooden stick made for the purpose, and serve, with a slice of pork, in
+a separate dish.
+
+If onions are plenty, mince fine eight or ten of them, fry them in a
+pan with a little flour and fat, with half a pint hot water, and the
+same quantity of the liquor in which the pork was boiled. After cooking
+five minutes, add pepper, salt, and half a glass of vinegar, and pour
+over the slices of pork.
+
+
+                         BEANS FOR BREAKFAST.
+
+The beans left from the soup of the day before should be put in pans
+and warmed over the fire, care being taken to prevent them from
+scorching. In the meanwhile a few onions--say three or four--should be
+chopped fine and slightly fried, and then strewed over the beans, with
+pepper and salt, and a tablespoonful of vinegar. In this way they make
+a first-rate dish for breakfast or supper with bread and coffee.
+
+
+                            TO BOIL HOMINY.
+
+Whatever be the size of the kettle, fill it half full of hominy,
+covering it with water so as nearly to fill it to the top; throw in a
+handful of salt, and boil it, over a _very moderate_ fire, for at
+_least_ an hour, stirring it constantly to prevent scorching.
+
+
+                            TO FRY HOMINY.
+
+Should you have too much of it boiled for one meal, place the balance
+in shallow dishes--mess pans being the handiest--and let it grow cold.
+When it is to be used, cut it into slices about half an inch thick and
+three inches long; have your fat as hot as fire can make it; then slip
+your slices into it, and fry it until it obtains a golden brown color
+on both sides. When you take it out, lay it on cloths, and let the fat
+drain off; and, when serving, sprinkle a little salt over it.
+
+
+                              BEEF STEW.
+
+Take the pieces of beef reserved for frying or broiling, and cut them
+into pieces about two inches square and one inch thick; sprinkle them
+with pepper and salt, and put them into frying pans, with a little
+fat; place them over the fire until half cooked; then turn them into
+camp kettles, adding a handful of flour and six onions cut in quarters
+to each kettle, with just enough cold water to cover the meat; add
+also to each kettle two dozen potatoes pared and cut in quarters. Stew
+slowly over a moderate fire, skimming every now and then, for three
+hours and a half; then stir in each two tablespoonsful of vinegar, and
+serve smoking hot. All kinds of vegetables--such as leeks, carrots,
+parsnips, and turnips--can be added to this stew with advantage.
+
+
+                          BUBBLE-AND-SQUEAK.
+
+This is an old and favorite mode of getting rid of bits of corned beef
+among good housewives at home, and can be advantageously introduced
+into camp. Any pieces of cold corned or salt beef that may be on hand
+should be cut into slices and sprinkled with pepper; then put them in
+a pan, with a little grease or fat, and fry them slightly. Boil some
+cabbage, and squeeze it quite dry; then cut it up very fine, and serve
+a piece of beef with a spoonful of cabbage, first seasoning it with
+pepper, salt, and vinegar.
+
+
+                            BRAZILIAN STEW.
+
+Take shins or legs of beef; cut them into slices or pieces two or three
+ounces in weight, or about the size of an egg; dip them in vinegar,
+and throw them into a kettle, with a dozen onions sliced, _but no
+water_. Let it stand over a very slow fire from three to four hours;
+then season with pepper and salt, and serve hot. Some boiled potatoes,
+sliced or quartered, will be a great addition; but the principal thing
+to be observed is that the fire be a moderate one.
+
+
+                       CORNED BEEF AND CABBAGE.
+
+The salt beef furnished the army is of the very best character; rather
+too highly impregnated with salt, perhaps--a fault easily remedied,
+however, by soaking in fresh water over night. When about to boil it,
+renew the water, which should be clean and cold, and place it over a
+moderate fire for three hours and a half, skimming it carefully every
+fifteen minutes. By this means only can the salt and blood be drawn
+from it, and the meat rendered tender. After it has been on the fire
+at least two hours, add as much cabbage as will fill the pot to each
+kettle, taking out a portion of the water, so as to be able to get in
+enough for the whole company, or dividing the meat into more kettles
+if necessary. Boil gently for an hour and a half after adding the
+cabbage.
+
+
+                            TO COOK BACON.
+
+Bacon should be well washed and scraped and put to soak all night. In
+the morning, put it to boil slowly; simmering is better. After it has
+once boiled, throw the water off and fill up with fresh water; then let
+it simmer for three hours. When thoroughly done, the rind comes off
+easily, and the meat tastes fresh and sweet.
+
+
+                             FRYING BACON.
+
+The great secret in frying is to have the fat as hot as fire will make
+it before putting the article to be cooked into it. The object is to
+close up the pores of the flesh at once, and prevent the fat from
+penetrating it, rendering it greasy and indigestible. After the bacon
+is well soaked, cut it into thin slices, and fry it crisp. If it is
+cold bacon, slice it into a pan, cover it with bread crumbs--stale
+bread grated--add very little fat, and put it over a quick fire for
+four or five minutes; then turn it, and cook the other side.
+
+
+                         BACON, GERMAN STYLE.
+
+When the bacon is parboiled, clean it thoroughly, taking off the rind
+and all the bones; put it into clean pans, cutting it into strips, with
+enough water to cover the bottom of the pan, place it in the oven, and
+let it bake until the top is browned, basting it with the liquid in the
+meanwhile to prevent its burning or becoming dry.
+
+
+                           BOILING POTATOES.
+
+Every cook thinks he can cook potatoes, but the number that can cook
+them well is very small. Put the potatoes, with their skins on, into
+the kettle, first washing them; then fill it with cold water, throw in
+a handful of salt, and put it on the fire. When the water boils, throw
+in a little cold water to check it; do so two or three times. When the
+potatoes are very nearly cooked, pour off _all_ the water, and
+stand the kettle over the fire until the steam evaporates. If this
+does not make them mealy it is the fault of the potatoes. The potatoes
+should always be picked out of uniform size for each kettle, as they
+boil more equally.
+
+
+                            FRIED POTATOES.
+
+Cut the vegetable into thin slices and throw them into cold water
+for half an hour; then put them into fat _hissing hot_, and fry
+them until they acquire a golden hue. Some persons cut them only into
+quarters, but they are not near so crisp and nice.
+
+
+                             TO BOIL RICE.
+
+Fill a camp kettle one-third full of rice, well washed and cleaned,
+and add water enough to fill within an inch of the top of the kettle;
+let it boil gently, stirring constantly until the rice is quite soft.
+If a false bottom for the kettle is used, all danger of burning the
+rice will be avoided; if not, great care must be taken _to keep it
+from scorching by constant stirring_. When the rice is cooked,
+turn the contents of the kettle into a cullender or coarse towel, and
+pour rapidly through it a couple of pails of fresh cold water. Let it
+strain, and then put the rice in a clean kettle, which is placed near
+the fire until the rice is quite dry. Serve hot or cold, with molasses,
+as may be most convenient.
+
+
+                          TO PREPARE COFFEE.
+
+Of all the articles of diet afforded the soldier none is more important
+or popular than his coffee. The open tin pans used for roasting it are
+singularly unfit, wasting, even when regularly burnt, the fragrance
+or aroma, which forms the chief virtue of the drink. To obtain a
+small roaster, coffee mill, and strainer, should be the first effort
+of the cook, and the best outlay of the company fund. If, however,
+circumstances prevent that, use what is given to the best advantage. In
+roasting coffee, great care must be bestowed to prevent its burning.
+To avoid this, some use a little fat, and others add a tablespoonful
+of sugar; and all stir it constantly, over a very slow fire. When well
+browned, cover immediately with a damp cloth, and allow it to cool;
+then grind it, passing it through the mill twice. The kettles in which
+it is to be prepared should be perfectly cleaned, and scoured inside
+and out with ashes and hot water, scalding them before using. The water
+should be fresh and perfectly clear. Fill the kettles very nearly to
+the top, and place them over a brisk fire to boil. Whilst boiling,
+throw in the coffee, which should be slightly moistened before with
+warm (not hot) water; and, stirring it into the water, let it boil
+up briskly for two minutes; then dash in a cup of cold fresh water,
+and take it off the fire immediately. Let it stand five minutes, to
+allow the grains to settle, and then pass it slowly through a flannel
+strainer into another kettle, from which it is served. By this mode
+alone can the coffee be prevented from being impregnated with the dust
+formed by grinding it, and make it palatable and wholesome. Whatever
+number of men may have to be served, measure out carefully so many
+rations of water, adding five for lee-way, so that it may lose nothing
+in strength or quantity.
+
+
+                             TO MAKE TEA.
+
+Have the kettles as clean and as bright as they can be made, and let
+the water be free from all impurities; boil it over a bright, clear
+fire, and, when it boils briskly, add the tea, which should, one minute
+previous, be slightly steeped in boiling water, in a perfectly covered
+vessel. Let it remain on the fire one minute, covering the kettle with
+a clean pan, bottom upwards, or a close-fitting cover with a very small
+hole in it; then remove it, and stand it near the fire five minutes
+before serving.
+
+
+ TO MAKE BREAD IN THE “SHIRAS OVEN”--THE PORTABLE FIELD OVEN FURNISHED
+                    BY THE SUBSISTENCE DEPARTMENT.
+
+It generally happens that every regiment numbers among its men one or
+more bakers; but fearing this may not be universally the case, I add
+a receipt written by a practical baker--Frank M. Lockwood, of the 23d
+regiment New York volunteers--whose bread has been frequently praised
+by the general commanding the division, as well as many other officers
+to whose notice it has been brought.
+
+When on hand for distribution, any regiment can obtain three “Shiras
+ovens” on requisition to the chief of the commissariat, which will
+be found amply sufficient to do the baking for 900 men. These ovens
+are very simple, and can be quickly placed and easily removed.
+The furniture and utensils necessary for kneading, &c., are: one
+dough-trough and cover; one pin board; one peel, or wooden spade; one
+sieve; one brush, short handled; two common knives, large size; two
+large camp kettles; one yeast tub; two wooden pails; and one stove,
+which can be made in the ground sufficiently convenient to answer the
+purpose. Of course a tent or hut must be erected, wherein to work and
+keep the sponge warm.
+
+To produce good bread requires good yeast, without which all efforts
+are in vain. To effect this, your tubs must be faultlessly clean and
+well scalded, and all your tins and kettles carefully scoured and free
+from grease, using them, in fact, for nothing else.
+
+
+                            TO MAKE YEAST.
+
+Fill your kettle three-fourths full of clean, clear water; place it
+over a brisk fire, and, when it boils, add three good handsful of hops;
+then put into your yeast tub four pounds of flour, and strain into it,
+from the kettle, enough of the hot “hop-water” to make a paste, working
+it until it is perfectly free from lumps. By this time the hops in the
+kettle will be sufficiently boiled, and must be strained into the yeast
+tub and stirred with a wooden paddle until thoroughly amalgamated.
+Let it stand until it cools a little--about blood heat--and add three
+pints of cracked malt and two quarts of stock yeast, mixing it all well
+together to prevent any lumps remaining, and setting it away in some
+quiet, warm place, where it will remain undisturbed for fifteen hours;
+then it must be strained before using. Care must be taken _always_
+to keep enough on hand for stock for the next making.
+
+
+                            TO MAKE BREAD.
+
+The first process is to prepare the _ferment_. This is formed by
+boiling thoroughly a peck and a half of potatoes, with their skins
+on, which you place in a barrel kept exclusively for that purpose,
+adding six pounds of flour, and mashing them well together. This is
+called “scalding the flour.” Then add cold water until it is cool
+enough to enable you to put your hands in, and break up the potatoes
+as fine as possible, so as to obtain all their virtue. Then add about
+six pailsful of warm water and six quarts of yeast. Stir it well
+together, and place it in a warm spot, where it will not be disturbed.
+Two good-sized tubs, made of salt or sugar barrels, would be the best
+receptacle for it, as it requires space to work in. This should be
+made at night, and will be ready for use in the morning after it is
+carefully strained.
+
+The second process is making the dough. This is done by sifting into
+the trough a barrel and a half of flour, one-third of which is pinned
+or blocked up at one end by the “pin board” or wooden slide. To this
+you add three and a half pounds of salt and three and a half pailsful
+of “ferment,” with four pailsful of hot water--not so hot, however, as
+to scald your ferment--(in summer cold water is used instead of hot,)
+and mix well together, kneading thoroughly and faithfully, adding to it
+gradually all the flour in the trough until it is of one consistency.
+It must then be placed at one end of the trough, and again pinned in
+by the slide, leaving space enough, however, to allow it to prove. To
+effect this requires at least two hours, when it will be ready to “work
+off,” which is done by “throwing” it out of the trough, in masses, on
+to the table or cover on the other side of the room or tent. It is then
+cut into pieces and weighed, or “scaled off,” and immediately moulded
+into shapes or loaves. This requires one man to scale, one to form into
+loaves, and a third to “pan it away,” where it remains for at least
+forty minutes before placing it in the oven. In the meantime the ovens
+are heated, the coals and ashes drawn out, and the interior thoroughly
+swabbed out, top and bottom. If too hot, wet the swab and dampen the
+oven. The pans containing the dough are then set in, by means of the
+peel, or wooden spade, the doors closed, and the hot coals and ashes
+placed against them, in order to heat all sides equally. Fifty minutes
+is the time generally required to bake the regular sized army loaves;
+if larger, a longer period will be demanded.
+
+The amount of ferment made in accordance with this receipt will be
+sufficient for three batches of 288 loaves each. The first batch will
+require four hours in preparing and baking; the second and third two
+hours each.
+
+Potatoes, hops, and malt should always be kept on hand, and a portion
+of the yeast invariably retained for stock. To commence with, it will
+be necessary to obtain brewers’ yeast; but, after making the first
+essay, you can always be independent.
+
+
+
+
+                          Transcriber’s Notes
+
+ New original cover art included with this eBook is granted to the
+ public domain.
+
+ Perceived typographical errors have been silently corrected.
+
+ Illustrations have been moved nearer to the text to which they refer.
+
+
+
+*** END OF THE PROJECT GUTENBERG EBOOK 75442 ***
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+      Camp Fires and Camp Cooking; | Project Gutenberg
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+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 75442 ***</div>
+<p><span class="pagenum" id="Page_1">[Pg 1-2]</span></p>
+
+
+<h1><span class="fs90">CAMP FIRES AND CAMP COOKING;</span><br><br>
+<span class="fs50">OR</span><br><br>
+<span class="fs120 wordsp">CULINARY HINTS FOR THE SOLDIER:</span></h1><br>
+
+<p class="center">INCLUDING</p><br>
+
+<p class="center bold">RECEIPT FOR MAKING BREAD IN THE “PORTABLE FIELD OVEN”
+  FURNISHED BY THE SUBSISTENCE DEPARTMENT.</p><br>
+
+
+<p class="center">BY</p><br>
+
+<p class="center bold">CAPTAIN JAMES M. SANDERSON,</p>
+<p class="center">COMMISSARY OF SUBSISTENCE OF VOLUNTEERS.</p><br>
+
+
+<p class="center">PUBLISHED FOR DISTRIBUTION TO THE TROOPS.</p>
+
+<p class="center">  <span class="smcap">Headquarters “Army of the Potomac,”</span><br>
+  January, 1862.</p><br>
+
+
+<p class="center">  WASHINGTON:<br>
+  GOVERNMENT PRINTING OFFICE.<br>
+  1862.
+</p>
+<hr class="chap x-ebookmaker-drop">
+
+
+<p><span class="pagenum" id="Page_3">[Pg 3]</span></p>
+
+<h2>CAMP FIRES AND CAMP COOKING.</h2>
+
+<hr class="chap x-ebookmaker-drop">
+
+<p>In making up the following receipts, the author has been actuated by a
+desire to aid the efforts of those of his countrymen who, with the best
+intentions, lack the knowledge to utilize them; and having personally
+assisted in the concoction of the various dishes he treats of, using
+only camp fires, camp kettles, and soldiers’ rations, he knows that a
+little attention on the part of any sensible man—and none other should
+ever attempt to cook—will produce the most savory and gratifying
+results.</p>
+
+
+<h3>CAMP COOKING AND CAMP KETTLES.</h3>
+
+<p>The utensils and means furnished by government to the soldier for
+preparing his food are of the most primitive character. The former
+consist of camp kettles, made of iron, with a handle, and varying in
+size from four to seven gallons, (they should be made so as to have one
+slide into the other, in nests of four,) and mess pans, also of iron,
+about 12 inches in diameter, and sloping to the bottom. The latter
+consist of a certain amount of wood per diem, which is to be consumed
+as taste or ingenuity may dictate. The usual and most simple mode is to
+dig a trench 18 inches wide, 12 inches deep, and from four to six feet
+long. At each end plant a forked stick of equal height, with a stout
+sapling, from which to suspend the kettles, extending from one to the
+other.</p>
+
+
+<figure class="figcenter illowp90" id="i_diag1" style="max-width: 136.4375em;">
+  <img class="w100" src="images/i_diag1.png" alt="">
+  <figcaption class="caption"><p>Diagram No. 1.</p></figcaption>
+</figure>
+
+<p>This, however, is neither the best nor most economical mode, as
+it consumes much fuel, wastes much of the heat, and causes great
+inconvenience to the cook. An improvement can be effected by casing the
+sides of the trench with brick, adding a little chimney at one end,
+and, in place of the forked sticks, using iron uprights and cross-bar,
+to which half a dozen hooks for hanging kettles are attached.</p>
+
+
+<figure class="figcenter illowp90" id="i_diag2" style="max-width: 149.5625em;">
+  <img class="w100" src="images/i_diag2.png" alt="">
+  <figcaption class="caption"><p>Diagram No 2.</p></figcaption>
+</figure>
+
+<p>In a clayey soil, the plan adopted by the salt boilers of New York is
+perhaps the neatest, most economical, and most convenient that can<span class="pagenum" id="Page_4">[Pg 4]</span>
+be devised. They dig a hole about three feet square and two feet in
+depth, generally in the slope of a hill. On one side they run a shaft
+laterally, about one foot square and six feet in length, and one foot
+from the surface of the ground. At the extreme end they sink a shaft
+vertically, and form a chimney; and at equi-distances they pierce three
+holes of sufficient diameter to prevent the kettles from slipping
+through. By this mode the kettles can be placed over the fire to
+boil—or on either side, to simmer—with less difficulty than by any
+other means.</p>
+
+<figure class="figcenter illowp90" id="i_diag3" style="max-width: 183.8125em;">
+  <img class="w100" src="images/i_diag3.png" alt="">
+  <figcaption class="caption"><p>Diagram No 3.</p></figcaption>
+</figure>
+
+<figure class="figcenter illowp90" id="i_diag4" style="max-width: 126.9375em;">
+  <img class="w100" src="images/i_diag4.png" alt="">
+  <figcaption class="caption"><p>Diagram No 4.<br>
+  Inside view—Side.</p></figcaption>
+</figure>
+
+<p>Besides the allowance from government, however, the company cooks
+should be furnished, from the “Company Fund,” with two large iron
+spoons, two large iron forks, two stout knives, one tin cullender and
+one yard of flannel; also a false tin bottom, closely fitting the
+kettles; for all of which the cook should be responsible.</p>
+
+
+<h3>THE RATION.</h3>
+
+<p>No army in the world is so well provided for, in the shape of food,
+either as to quantity or quality, as the army of the United States, and
+very little attention on the part of the cook will enable him to lay up
+a liberal amount weekly to the credit of the Company Fund. No one man
+can consume his daily ration, although many waste it; and a systematic
+issue will, in a great measure, prevent unnecessary extravagance.</p>
+
+
+<h3>THE COOK’S CREED.</h3>
+
+<p>Cleanliness is next to godliness, both in persons and kettles: be ever
+industrious, then, in scouring your pots. Much elbow grease, a few
+ashes, and a little water, are capital aids to the careful cook. Better
+wear out your pans with scouring than your stomachs with purging; and
+it is less dangerous to work your elbows than your comrade’s bowels.
+Dirt and grease betray the poor cook, and destroy the poor soldier;
+whilst health, content, and good cheer should ever reward him who does
+his duty and keeps his kettles clean. In military life, punctuality is
+not only a duty, but a necessity, and the cook should always endeavor
+to be exact in time. Be sparing with sugar and salt, as a deficiency
+can be better remedied than an overplus.</p>
+
+<p><span class="pagenum" id="Page_5">[Pg 5]</span></p>
+
+
+<h3>KITCHEN PHILOSOPHY.</h3>
+
+<p>Remember that beans, badly boiled, kill more than bullets; and fat is
+more fatal than powder. In cooking, more than in anything else in this
+world, always make haste slowly. One hour too much is vastly better
+than five minutes too little, with rare exceptions. A big fire scorches
+your soup, burns your face, and crisps your temper. Skim, simmer, and
+scour, are the true secrets of good cooking.</p>
+
+
+<h3>BEEF SOUP WITH DESICCATED MIXED VEGETABLES.</h3>
+
+<p>The Americans, as a rule, are not fond of soups, unless of the thicker
+kind; but in no form can meat and vegetables be served together more
+profitably and more nourishingly. As a matter of economy, it admits
+of no argument, because every portion is useful, both bone and flesh;
+and, when properly made, it is wholesome and palatable. On fresh-beef
+day, if among the rations there are some choice bits—such as sirloin,
+tenderloin, or rump steaks—cut them into neat slices, and use for
+breakfast, broiling them if it can be done; if not, fry them. Save all
+the bones, if large cut them in pieces and distribute equally among
+the kettles. If the company numbers seventy men or less, use one large
+kettle and two smaller ones. Fill them nearly with pieces of meat,
+from one to three pounds each, not too closely packed; then add water
+enough to cover it, and place it over a brisk fire, throwing in a large
+handful of salt to each kettle. As soon as the water begins to boil,
+and the scum begins to rise, deaden the fire, and skim, carefully and
+faithfully, every ten minutes, and be very sure that the water does
+not again come to a boil—<i>it should only simmer</i>; for when the
+meat is boiling hard the pores of the flesh are immediately closed,
+the essence of the meat, and all its impurities, are retained within,
+no scum arises, the meat becomes hard and tough, and the soup thin and
+watery. If it is only permitted to simmer, the pores are kept open,
+the blood is drawn out, the juices are extracted, the meat is rendered
+tender and wholesome, and the soup rich, nutritious, and palatable.
+In one hour and a half—carefully skimming all the while—the meat
+should be done; but if it has only simmered, two hours will be better.
+Then take the meat out, leaving only the bones. An hour previous to
+this, however, break up a tablet of desiccated<span class="pagenum" id="Page_6">[Pg 6]</span> vegetables as small as
+possible, and divide them into as many portions as there are kettles of
+soup. Place each portion in a separate pan, and fill with fresh clean
+water, standing them near the fire until thoroughly saturated with
+water. When the meat is taken out, put the vegetables in, and let them
+boil gently two hours longer, during that time carefully skimming off
+all the fat which rises to the surface. Then season with pepper and
+salt, and a tablespoonful of vinegar, and serve out.</p>
+
+<p>Both the French and American desiccated vegetables come in tablets.
+The former being twice as large as the latter, it will therefore be
+necessary to use one of the French or two of the American tablets for
+a company, which will be found amply sufficient, as they swell up to
+sixteen times their bulk in a compressed state.</p>
+
+<p>The fat taken from the soup is valuable—first for selling, next for
+frying, but principally because you don’t swallow it in your soup.</p>
+
+
+<h3>PORK SOUP WITH VEGETABLES.</h3>
+
+<p>This soup is good for a change, and quite economical. Take four pounds
+of clear pork, without rind or bone; cut it into pieces about one inch
+square; put into a pan a little fat, which must be as hot as possible,
+and throw in enough pork to cover the bottom, which is to be fried
+quite brown, and turned into another pan whilst the balance is being
+fried. Have three camp kettles filled with clean water; boil it, and
+add to each kettle one-third of the fried pork, with a handful of salt.
+Let it boil moderately for fifteen minutes, and in the meanwhile,
+having soaked the desiccated vegetables, add one-third to each kettle,
+and continue boiling, not too fast, for one hour and a half. Season
+with pepper, salt, and a little vinegar, and if there is any stale
+bread to be had, three or four loaves should be cut into pieces two
+inches square, or less, and divided equally in the three kettles. After
+fifteen minutes’ slow boiling the soup is ready to serve. Whatever
+fat floats on the top, before the bread is added, should be carefully
+removed.</p>
+
+
+<h3>PEA SOUP.</h3>
+
+<p>For some unexplained reason, this article is by no means popular with
+the troops, and large quantities are constantly returned to the<span class="pagenum" id="Page_7">[Pg 7]</span>
+commissary as company savings. This, it is believed, would not be the
+case if the proper mode of cooking them was known, as they are not
+only quite as nutritious as beans, but have always been considered by
+epicures much more delicate.</p>
+
+<p>To use them properly, they should first be washed; then boiled for at
+least one hour, in a kettle with a false bottom. For a company, seven
+or eight quarts should be boiled in double the quantity of water. In
+default of a false bottom, they must be constantly stirred, to prevent
+scorching. When quite soft, strain off the water, divide them into
+three or four portions, according to the number of the kettles, and add
+them to the pork soup, previously described, instead of the desiccated
+vegetables, adding at the same time two large onions, sliced, to each
+kettle. Let it boil slowly for two hours, skimming now and then; and
+before serving out, season liberally with black pepper, some salt, and
+a dash of vinegar. They should be well mashed with a pounder before
+serving.</p>
+
+
+<h3>BOILED PORK AND BEAN SOUP.</h3>
+
+<p>Never serve beans until they have been soaked over night. At eight
+o’clock in the morning, put eight quarts into two kettles, and fill up
+with clean cold water. Boil constantly, over a brisk fire, for an hour
+or more, during which many of the beans will rise to the top. At the
+end of this time, take the kettles off the fire for fifteen or twenty
+minutes, and then pour off all the water, replacing it with fresh clean
+water. Add to each kettle a pound of parboiled pork, without rind, and
+boil continuously for an hour and a half longer.</p>
+
+<p>At quarter past eight o’clock, fill three kettles loosely with pieces
+of pork weighing from three to five pounds, cover with water, and
+boil briskly for one hour; then pour off all the liquid, and fill up
+with clean <i>hot</i> water, and boil for one hour and a half longer;
+then take out all the pork, and lay it aside. Take out also one-half
+of the beans from the other kettles, placing them aside for breakfast
+next morning, and add to the remainder the liquor in which the pork
+was boiled. To each kettle add also two onions chopped or sliced,
+with plenty of black or red pepper, some salt, and a tablespoonful of
+vinegar. After fifteen minutes’ longer boiling, mash the beans with a
+wooden stick made for the purpose, and serve, with a slice of pork, in
+a separate dish.</p>
+
+<p><span class="pagenum" id="Page_8">[Pg 8]</span></p>
+
+<p>If onions are plenty, mince fine eight or ten of them, fry them in a
+pan with a little flour and fat, with half a pint hot water, and the
+same quantity of the liquor in which the pork was boiled. After cooking
+five minutes, add pepper, salt, and half a glass of vinegar, and pour
+over the slices of pork.</p>
+
+
+<h3>BEANS FOR BREAKFAST.</h3>
+
+<p>The beans left from the soup of the day before should be put in pans
+and warmed over the fire, care being taken to prevent them from
+scorching. In the meanwhile a few onions—say three or four—should be
+chopped fine and slightly fried, and then strewed over the beans, with
+pepper and salt, and a tablespoonful of vinegar. In this way they make
+a first-rate dish for breakfast or supper with bread and coffee.</p>
+
+
+<h3>TO BOIL HOMINY.</h3>
+
+<p>Whatever be the size of the kettle, fill it half full of hominy,
+covering it with water so as nearly to fill it to the top; throw in a
+handful of salt, and boil it, over a <i>very moderate</i> fire, for at
+<i>least</i> an hour, stirring it constantly to prevent scorching.</p>
+
+
+<h3>TO FRY HOMINY.</h3>
+
+<p>Should you have too much of it boiled for one meal, place the balance
+in shallow dishes—mess pans being the handiest—and let it grow cold.
+When it is to be used, cut it into slices about half an inch thick and
+three inches long; have your fat as hot as fire can make it; then slip
+your slices into it, and fry it until it obtains a golden brown color
+on both sides. When you take it out, lay it on cloths, and let the fat
+drain off; and, when serving, sprinkle a little salt over it.</p>
+
+
+<h3>BEEF STEW.</h3>
+
+<p>Take the pieces of beef reserved for frying or broiling, and cut them
+into pieces about two inches square and one inch thick; sprinkle them
+with pepper and salt, and put them into frying pans, with a little
+fat; place them over the fire until half cooked; then turn them into
+camp kettles, adding a handful of flour and six onions cut in quarters
+to each kettle, with just enough cold water to cover<span class="pagenum" id="Page_9">[Pg 9]</span> the meat; add
+also to each kettle two dozen potatoes pared and cut in quarters. Stew
+slowly over a moderate fire, skimming every now and then, for three
+hours and a half; then stir in each two tablespoonsful of vinegar, and
+serve smoking hot. All kinds of vegetables—such as leeks, carrots,
+parsnips, and turnips—can be added to this stew with advantage.</p>
+
+
+<h3>BUBBLE-AND-SQUEAK.</h3>
+
+<p>This is an old and favorite mode of getting rid of bits of corned beef
+among good housewives at home, and can be advantageously introduced
+into camp. Any pieces of cold corned or salt beef that may be on hand
+should be cut into slices and sprinkled with pepper; then put them in
+a pan, with a little grease or fat, and fry them slightly. Boil some
+cabbage, and squeeze it quite dry; then cut it up very fine, and serve
+a piece of beef with a spoonful of cabbage, first seasoning it with
+pepper, salt, and vinegar.</p>
+
+
+<h3>BRAZILIAN STEW.</h3>
+
+<p>Take shins or legs of beef; cut them into slices or pieces two or three
+ounces in weight, or about the size of an egg; dip them in vinegar,
+and throw them into a kettle, with a dozen onions sliced, <i>but no
+water</i>. Let it stand over a very slow fire from three to four hours;
+then season with pepper and salt, and serve hot. Some boiled potatoes,
+sliced or quartered, will be a great addition; but the principal thing
+to be observed is that the fire be a moderate one.</p>
+
+
+<h3>CORNED BEEF AND CABBAGE.</h3>
+
+<p>The salt beef furnished the army is of the very best character; rather
+too highly impregnated with salt, perhaps—a fault easily remedied,
+however, by soaking in fresh water over night. When about to boil it,
+renew the water, which should be clean and cold, and place it over a
+moderate fire for three hours and a half, skimming it carefully every
+fifteen minutes. By this means only can the salt and blood be drawn
+from it, and the meat rendered tender. After it has been on the fire
+at least two hours, add as much cabbage as will fill the pot to each
+kettle, taking out a portion of the water, so as to be able to get in
+enough for the whole company, or dividing the meat into more<span class="pagenum" id="Page_10">[Pg 10]</span> kettles
+if necessary. Boil gently for an hour and a half after adding the
+cabbage.</p>
+
+
+<h3>TO COOK BACON.</h3>
+
+<p>Bacon should be well washed and scraped and put to soak all night. In
+the morning, put it to boil slowly; simmering is better. After it has
+once boiled, throw the water off and fill up with fresh water; then let
+it simmer for three hours. When thoroughly done, the rind comes off
+easily, and the meat tastes fresh and sweet.</p>
+
+
+<h3>FRYING BACON.</h3>
+
+<p>The great secret in frying is to have the fat as hot as fire will make
+it before putting the article to be cooked into it. The object is to
+close up the pores of the flesh at once, and prevent the fat from
+penetrating it, rendering it greasy and indigestible. After the bacon
+is well soaked, cut it into thin slices, and fry it crisp. If it is
+cold bacon, slice it into a pan, cover it with bread crumbs—stale
+bread grated—add very little fat, and put it over a quick fire for
+four or five minutes; then turn it, and cook the other side.</p>
+
+
+<h3>BACON, GERMAN STYLE.</h3>
+
+<p>When the bacon is parboiled, clean it thoroughly, taking off the rind
+and all the bones; put it into clean pans, cutting it into strips, with
+enough water to cover the bottom of the pan, place it in the oven, and
+let it bake until the top is browned, basting it with the liquid in the
+meanwhile to prevent its burning or becoming dry.</p>
+
+
+<h3>BOILING POTATOES.</h3>
+
+<p>Every cook thinks he can cook potatoes, but the number that can cook
+them well is very small. Put the potatoes, with their skins on, into
+the kettle, first washing them; then fill it with cold water, throw in
+a handful of salt, and put it on the fire. When the water boils, throw
+in a little cold water to check it; do so two or three times. When the
+potatoes are very nearly cooked, pour off <i>all</i> the water, and
+stand the kettle over the fire until the steam evaporates. If this
+does not make them mealy it is the fault of the potatoes. The potatoes
+should always be picked out of uniform size for each kettle, as they
+boil more equally.</p>
+
+<p><span class="pagenum" id="Page_11">[Pg 11]</span></p>
+
+
+<h3>FRIED POTATOES.</h3>
+
+<p>Cut the vegetable into thin slices and throw them into cold water
+for half an hour; then put them into fat <i>hissing hot</i>, and fry
+them until they acquire a golden hue. Some persons cut them only into
+quarters, but they are not near so crisp and nice.</p>
+
+
+<h3>TO BOIL RICE.</h3>
+
+<p>Fill a camp kettle one-third full of rice, well washed and cleaned,
+and add water enough to fill within an inch of the top of the kettle;
+let it boil gently, stirring constantly until the rice is quite soft.
+If a false bottom for the kettle is used, all danger of burning the
+rice will be avoided; if not, great care must be taken <i>to keep it
+from scorching by constant stirring</i>. When the rice is cooked,
+turn the contents of the kettle into a cullender or coarse towel, and
+pour rapidly through it a couple of pails of fresh cold water. Let it
+strain, and then put the rice in a clean kettle, which is placed near
+the fire until the rice is quite dry. Serve hot or cold, with molasses,
+as may be most convenient.</p>
+
+
+<h3>TO PREPARE COFFEE.</h3>
+
+<p>Of all the articles of diet afforded the soldier none is more important
+or popular than his coffee. The open tin pans used for roasting it are
+singularly unfit, wasting, even when regularly burnt, the fragrance
+or aroma, which forms the chief virtue of the drink. To obtain a
+small roaster, coffee mill, and strainer, should be the first effort
+of the cook, and the best outlay of the company fund. If, however,
+circumstances prevent that, use what is given to the best advantage. In
+roasting coffee, great care must be bestowed to prevent its burning.
+To avoid this, some use a little fat, and others add a tablespoonful
+of sugar; and all stir it constantly, over a very slow fire. When well
+browned, cover immediately with a damp cloth, and allow it to cool;
+then grind it, passing it through the mill twice. The kettles in which
+it is to be prepared should be perfectly cleaned, and scoured inside
+and out with ashes and hot water, scalding them before using. The water
+should be fresh and perfectly clear. Fill the kettles very nearly to
+the top, and place them over a brisk fire to boil. Whilst boiling,
+throw<span class="pagenum" id="Page_12">[Pg 12]</span> in the coffee, which should be slightly moistened before with
+warm (not hot) water; and, stirring it into the water, let it boil
+up briskly for two minutes; then dash in a cup of cold fresh water,
+and take it off the fire immediately. Let it stand five minutes, to
+allow the grains to settle, and then pass it slowly through a flannel
+strainer into another kettle, from which it is served. By this mode
+alone can the coffee be prevented from being impregnated with the dust
+formed by grinding it, and make it palatable and wholesome. Whatever
+number of men may have to be served, measure out carefully so many
+rations of water, adding five for lee-way, so that it may lose nothing
+in strength or quantity.</p>
+
+
+<h3>TO MAKE TEA.</h3>
+
+<p>Have the kettles as clean and as bright as they can be made, and let
+the water be free from all impurities; boil it over a bright, clear
+fire, and, when it boils briskly, add the tea, which should, one minute
+previous, be slightly steeped in boiling water, in a perfectly covered
+vessel. Let it remain on the fire one minute, covering the kettle with
+a clean pan, bottom upwards, or a close-fitting cover with a very small
+hole in it; then remove it, and stand it near the fire five minutes
+before serving.</p>
+
+
+<h3>TO MAKE BREAD IN THE “SHIRAS OVEN”—THE PORTABLE FIELD OVEN FURNISHED
+BY THE SUBSISTENCE DEPARTMENT.</h3>
+
+<p>It generally happens that every regiment numbers among its men one or
+more bakers; but fearing this may not be universally the case, I add
+a receipt written by a practical baker—Frank M. Lockwood, of the 23d
+regiment New York volunteers—whose bread has been frequently praised
+by the general commanding the division, as well as many other officers
+to whose notice it has been brought.</p>
+
+<p>When on hand for distribution, any regiment can obtain three “Shiras
+ovens” on requisition to the chief of the commissariat, which will
+be found amply sufficient to do the baking for 900 men. These ovens
+are very simple, and can be quickly placed and easily removed.
+The furniture and utensils necessary for kneading, &amp;c., are: one
+dough-trough and cover; one pin board; one peel, or wooden spade; one
+sieve; one brush, short handled; two common knives, large size; two
+large camp kettles; one yeast tub; two wooden pails; and one stove,<span class="pagenum" id="Page_13">[Pg 13]</span>
+which can be made in the ground sufficiently convenient to answer the
+purpose. Of course a tent or hut must be erected, wherein to work and
+keep the sponge warm.</p>
+
+<p>To produce good bread requires good yeast, without which all efforts
+are in vain. To effect this, your tubs must be faultlessly clean and
+well scalded, and all your tins and kettles carefully scoured and free
+from grease, using them, in fact, for nothing else.</p>
+
+
+<h3>TO MAKE YEAST.</h3>
+
+<p>Fill your kettle three-fourths full of clean, clear water; place it
+over a brisk fire, and, when it boils, add three good handsful of hops;
+then put into your yeast tub four pounds of flour, and strain into it,
+from the kettle, enough of the hot “hop-water” to make a paste, working
+it until it is perfectly free from lumps. By this time the hops in the
+kettle will be sufficiently boiled, and must be strained into the yeast
+tub and stirred with a wooden paddle until thoroughly amalgamated.
+Let it stand until it cools a little—about blood heat—and add three
+pints of cracked malt and two quarts of stock yeast, mixing it all well
+together to prevent any lumps remaining, and setting it away in some
+quiet, warm place, where it will remain undisturbed for fifteen hours;
+then it must be strained before using. Care must be taken <i>always</i>
+to keep enough on hand for stock for the next making.</p>
+
+
+<h3>TO MAKE BREAD.</h3>
+
+<p>The first process is to prepare the <i>ferment</i>. This is formed by
+boiling thoroughly a peck and a half of potatoes, with their skins
+on, which you place in a barrel kept exclusively for that purpose,
+adding six pounds of flour, and mashing them well together. This is
+called “scalding the flour.” Then add cold water until it is cool
+enough to enable you to put your hands in, and break up the potatoes
+as fine as possible, so as to obtain all their virtue. Then add about
+six pailsful of warm water and six quarts of yeast. Stir it well
+together, and place it in a warm spot, where it will not be disturbed.
+Two good-sized tubs, made of salt or sugar barrels, would be the best
+receptacle for it, as it requires space to work in. This should be
+made at night, and will be ready for use in the morning after it is
+carefully strained.</p>
+
+<p>The second process is making the dough. This is done by sifting<span class="pagenum" id="Page_14">[Pg 14]</span> into
+the trough a barrel and a half of flour, one-third of which is pinned
+or blocked up at one end by the “pin board” or wooden slide. To this
+you add three and a half pounds of salt and three and a half pailsful
+of “ferment,” with four pailsful of hot water—not so hot, however, as
+to scald your ferment—(in summer cold water is used instead of hot,)
+and mix well together, kneading thoroughly and faithfully, adding to it
+gradually all the flour in the trough until it is of one consistency.
+It must then be placed at one end of the trough, and again pinned in
+by the slide, leaving space enough, however, to allow it to prove. To
+effect this requires at least two hours, when it will be ready to “work
+off,” which is done by “throwing” it out of the trough, in masses, on
+to the table or cover on the other side of the room or tent. It is then
+cut into pieces and weighed, or “scaled off,” and immediately moulded
+into shapes or loaves. This requires one man to scale, one to form into
+loaves, and a third to “pan it away,” where it remains for at least
+forty minutes before placing it in the oven. In the meantime the ovens
+are heated, the coals and ashes drawn out, and the interior thoroughly
+swabbed out, top and bottom. If too hot, wet the swab and dampen the
+oven. The pans containing the dough are then set in, by means of the
+peel, or wooden spade, the doors closed, and the hot coals and ashes
+placed against them, in order to heat all sides equally. Fifty minutes
+is the time generally required to bake the regular sized army loaves;
+if larger, a longer period will be demanded.</p>
+
+<p>The amount of ferment made in accordance with this receipt will be
+sufficient for three batches of 288 loaves each. The first batch will
+require four hours in preparing and baking; the second and third two
+hours each.</p>
+
+<p>Potatoes, hops, and malt should always be kept on hand, and a portion
+of the yeast invariably retained for stock. To commence with, it will
+be necessary to obtain brewers’ yeast; but, after making the first
+essay, you can always be independent.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="transnote">
+<p class="center"><b>Transcriber’s Notes</b></p>
+<p>New original cover art included with this eBook is granted to the public domain.</p>
+<p>Perceived typographical errors have been silently corrected.</p>
+<p>Illustrations have been moved nearer to the text to which they refer.</p>
+</div>
+
+
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 75442 ***</div>
+</body>
+</html>
+
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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #75442 (https://www.gutenberg.org/ebooks/75442)