Rations

[RyanBWeddle]

Most that you run across in Patent applications flourish immediately after the war (the same w/ so many nifty inventions)...

Here are 1867 & 1869 examples from Scientific American respectively...

In short, use another implement if you can't prove period documentation.

[Kevin O'Beirne]

I second what Robert Johnson wrote on this thread. A period can opener that the average soldier would have had or used looked EXACTLY like a bayonet or knife.

[Amtmann]

Actually period can openers were small handled openers known as a "can knife". I had posted a pic out of the 1865 Hardware catalogue on the old version of the board. I also own an original (or one that's pretty close in date).

*And here I keep saying I'm going to quit posting*

[VIrginia Mescher]

"If you are portraying a soldier on campaign, it would look like your bayonet or pocket knife. There were can openers during the period, but I am not aware of a wide spread usage of any one example. I have my doubts of a soldier carrying one of these heavy dangerous contraptions."

I haven't done in depth research on the use of can openers, either civilian or military, but I do have some information. Just guessing and knowing some general information on cans and can openers, I would expect that a soldier would have used a knife or bayonet to open cans.

It took 50 years after the introduction of canned foods for the can opener to make an appearance. The first can opener was patented by Ezra Warner on Jan. 5, 1858 (#19,063) and was titled, "Can Opener." It had a two pronged opening area with the bottom being the cutting blade and the top stablized the cutting blade on the can.

Among the cargo of the Steamboats Arabia (sunk in 1856) and the Bertrand (sunk in 1865) were a great deal of canned foods but no can opener.
I looked in the Russell Erwin 1865 hardware catalogue but did not find a specific can opener or can knife. In 1887, 1884, and post 1885 hardware catalogues can openers were featured but all were post war design.

Canned foods had been produced since the early 1800s, people had devised many methods for opening them. A can [made of iron] of roast veal that William Parry took on his Arctic expedition in 1824 read, "Cut round on the top with a chisel and hammer." It was not until 1885 that the British Army and Navy Cooperative Society offer can openers. In reading mid-19th century cookbooks, some recommended using a knife or chisel to open the cans.

[RJSamp]

Camp dump sites are full of cans with X cuts in the tops.....

RJ Samp

[Charles Heath]

Does anyone know what a period can opener looks like? If so, are there any reproductions out there?

"One more thing to tote may be the very one to sink the boat." - Anon.

A simple single-blade pocketknife can be one of your best friends in the field, as well as every day. It can be everything from a food slicer, spoon maker, fingernail cleaner & cutter, pea trencher, hoof pick, line cutter, splinter remover, can opener, chisel, hole punch, toothpick maker, light spokeshave, and so much more. Don't try all this at once, and clean the blade (fire is good) between certain uses. Just as there are several ways to skin a cat, there are several ways to open a can with a knife. Here's a few ways that may convince you a heavy can opener is not always needed:

Sometimes relic cans are found in camps with an "X" cut into the bottom and four corners pried up. How they did this is not readily apparent from examining the relic can, but one only need to have the pocket knife close up on one's finger only once to guess the process. Simply take the point of the knife with the fingers low on the blade and centered on the bottom of the can, and tap gently to make a small slot. Turn the knife 90 degrees and make another small slot. This should look like an "X" or the top of a Phillips head screw at this point. The next step is to insert the knife into each end of the small slotted opening, and cut the slot to the rim of the can. It will now be a big "X," and vaguely resemble a pie cut into four sections. Be very careful lifting the four sections with the knife (instead of your fingers). The contents are ready to be poured into another container, or cooked as is right in the can. The sharp edges can be simply pushed into the ground a few times to bend them back into the can. Why open the bottom? For a good number of period cans, the method for sealing involved a multi step process. (A good website on period cans will provide more details.) The top was soldered to the walls, and the large "filler hole" was left open for the contents to be inserted. After heating, the steam escapes from the pinhole in the filler hole cap (about the size of a modern dollar coin -- size does vary), and then the pinhole is sealed. Evidently, someone got wise to the drop of solder dripping from the pinhole into the victuals, and a small tin sturrip or shield was installed directly below the pinhole in a good number of cans. Not all cans had this feature, but it is easier to enter the bottom of this type of can rather than the top. The number of relic cans opened from the bottom indicate this, but it isn't a 100% rule in any case.

Note: If this post slightly reminds anyone of the "how to sharpen a pencil" homework assignment from Technical Writing 101, please feel free to laugh -- at me. :wink_smil

A more common method is to take the point of the knife with the fingers low on the blade to prevent that sudden fold up surprise, and cut along the inside of the top offsetting maybe 3/16th of an inch or less to compensate for the strength in the (fold) of the lid as it goes over the side wall of the can. For the most part, the paradox of the modern can with a period-style label comes into play, and the crimp doesn't add any detectable rigidity to the can at that point. Simply insert to make a hole, and follow around the rim. Some cut the top off, and some leave a hinge on the lid. Your choice. Far more cans appear to be opened in this manner than the "X" method described above. The same thing can be done with a triangular bayonet used with patience, and I'm going to assume a saber bayonet or artilleryman's short sword would be a bit cumbersome to use, but the job could be done with a modicum of care.

A third way to open a can of just liquid is to simply poke two slots into opposite sides of the top. Pry gently to make the slots a tad wide for better flow. Why do this at all? A can of milk is less likely to spoil or be spilled with a pouring slot of about 1/4" and a vent slot of similar size. A small nail or ice pick works for this, too, but this is about fun ways to open a can with a pocketknife.

Sardine cans take a little skill and patience, and the can be made into primitive lamps with a little bacon fat and a strip of cloth as a wick. A little experimentation will develop the skill to making something more akin to a smoky little Betty lamp rather than a grease fire.

On the subject of cans themselves, there is really no really good answer, and while this has been covered in many, many, posts in the past it bears bringing up once again. Most sanitary foodstuffs are in obviously modern cans, and other than selecting non-aluminum cans in somewhat period shapes, and putting on period-style lables, there isn't a good solution, and, frankly, I don't think this is a great solution, but there are times when the scenario or vignette dictates some form of canned goods would be present be it tinned lobster, English bully beef, whole cooked chickens, peaches, tomatoes, sardines, oysters, and such. The other alternative is to fill period containers with the attendant sanitation risks, and having had some experience in the food preservation area over the years, courtesy of the Cooperative Extension Service, I'd rather not repeat the sort of mass food poisioning usually associated with the Bovril Co. and the Span-Am War. The other factor with using filled period reproduction cans as a disposable food serving container is cost. Would reusing crudely opened reproduction cans filled with decanted canned foods be a compromise? In the right setting, it may be. I simply do not know, since I have not tried it. It is getting harder and harder to find remotely appropriate (and they are still wrong in a literal sense) modern cans.

This was about pocketknives, and remember a sharp knife is a safe knife. Some vendors sell slightly larger knives that open cans a little easier than small pocket knives. The Steamship Arabia museum has a large display of knives very similar to the "skinning" or "trade" knife sold by Jas. Townsend & Son. (Warning: Only a very few items in their catalogue have any bearing on the CW.) Other similar knives can be purchased from other vendors and makers. A knife like this is also handy for cutting the rind from real dry cured bacon if a meat saw is not handy in the wagon.

A key thought about cans, before I use all of Paul's bandwidth today, is the appropriateness of the setting. The vignettes of the 157th NY Inf. guards trading canned goods with the prisoners at Fort Pulaski during the Immortal 600 events is good. Having sutlers hawk canned goods in winter camp can be backed up by many mentions in letters and journals, and receiving some canned items in boxes from home, where appropriate, is also good, as seen at the recent Winter 1864 event as the 151st NY Inf. in Newfane, NY. Rebs chowing down on the spoils of Second Manassas is another fun example, and there are others, but keep in mind a can of something special, like peaches, in a knapsack weighs much more than the dried equivalent. Less can be more.

Seems I'm slated to teach some of this period food service stuff beyond bacon burning, hardtack munching, and coffee cooling, as part of Field Cooking 201 class in about 3 weeks at at COI in the always comfy, warm, and dry confines of Fort Ontario in Oswego, NY. Thanks for getting my creative energy going!

Charles Heath

[Secede1863]

I agree with Charles, Kevin, and the others.

The can opener WOULD HAVE BEEN your knife or bayonet (All Models, though the "candle stick" model would have had to have more precision). Most foods were not canned, but if you were lucky enough to recieve some canned peach or apples,or what have you they would have been a rarity and so it was thought that if it was not common (except possibly in garrison) why bother with the contraption?

Andrew Stebbins - Commoneer

[Drygoods]

I can't imagine why you would want to make your own essence of coffee when you can still buy it at the grocery store. I find that my local Safeway Store still sells it in the coffee and tea isle. I have a couple of original bottles that were originally used for essence of coffee, one of them called Peterson's Camp Coffee stamped into the side of the bottle.

One of my bottles has a pontelled bottom which I believe is earlier.....perhaps 1850s? Molded blown bottles are easier to find, the trick is finding the right bottle to match your product.

After I refill the bottle, I cork it and seal it in heavy lapidary wax and then wrap the top with gold foil. It looks accurate and provides me with that fine 'elixir of Eqypt' that I need to get my day going. The bottled essence coffee is very strong, too much for the stomach unless you dilute it.

Judith Peebles

[hireddutchcutthroat]

American Heritage of Inventions and Technology magazine had an article on can openers and food packaging between 1993 and 1995. You may be able to find a back issue.

http://www.inventionandtechnology.com/

[hardtack1864]

I have a top of a tin can from Ceder Creek and as you know with Ceder creek that federal troops had been there for a long enough time for the sutlers to come, but the can seems to have been opened with a knife though.

[Kevin O'Beirne]

as you know with Ceder creek that federal troops had been there for a long enough time for the sutlers to come.

Were they? I don't have the exact dates at hand, but the Army of the Shenandoah encamped along Cedar Creek in the general vicinity of Belle Grove Plantation probably around October 11-12, 1864, after marching north from Harrisonburg (much further up the Valley) and engaging in "The Burning" of the central portion of the Shenandoah. Really, Sheridan's army was at Cedar Creek for literally one week before Early attacked him on October 19. Given that there was active skirmishing between the two armies in this time, I rather doubt that there were sutlers on the scene in the Federal camp, although I will readily admit I do not have handy any documentation one way or the other regarding the presence of Federal sutlers prior to the battle of Cedar Creek.

Regardless, a common soldier may have had a can opener, but he probably did not. A knife of the ubiquitous bayonet does the same darn job, and the soldier needed to carry these items, whereas he did NOT have to carry a can opener.

[hardtack1864]

I thought I heard something in Guns of Ceder Creek that during that surprise attack the rebs looted both sutler tents and soldiers tents, but to the point again, a soldier use something that he already had "knife, bayonet" instead of buying a heavy can opener which had only one purpose.

[markj]

Greetings,

I know I've mentioned this elsewhere but the U.S. Navy sure as heck had can openers during the war: I've found USN ships stores contract bid solicitations for "can openers" published in various 1864 numbers of the "United States Army and Navy Journal." Whether these items filtered into army camps via purchase, theft, or trade remains a matter of speculation....

Regards,

Mark Jaeger

[Jimmayo]

Since this topic rears its head occasionaly, I put some ration cans about half way down on the following page . There are two dug opened ones and one unused can.

http://www.angelfire.com/ma4/j_mayo/relics.html

[paulcalloway]

I thought I heard something in Guns of Ceder Creek that during that surprise attack the rebs looted both sutler tents and soldiers tents, but to the point again, a soldier use something that he already had "knife, bayonet" instead of buying a heavy can opener which had only one purpose.
Sean it is a priveledge that we have given our users that they would have a 24 hour edit ability on posts. It used to be infinite but it was abused. Now I see we need to restrict editing even further.

Why? Because you have seen fit to edit out the comments that a moderator placed in your post. So now I have to take that ability away from you... but as you might be able to guess, I can't just take it away from you, I have to take it away from everyone.

Nice job there Sean.

[GaReb52nd]

I was just wondering if the pans with the "Cold Handle" on them are authentic or if they came later.

[HOG.EYE.MAN]

I happen to like the edit button too....

Thanks Sean!!

[Arkansas Box Boy]

I think I will take a visit to both the library and the book store and conduct a more in-depth research. Thank you for all of your replies, they have been quite helpfull.

Kevin,
Purchase a reprint of:
THE ORDNANCE MANUAL FOR THE USE OF THE OFFICERS OF THE UNITED STATES ARMY

from (dare I say it) Fall Creek Sutlery.

Great info for Small arms Ammo Boxes, Artillery boxes & chests, Musket Packing Boxes, ect....Great Stuff!
Quite possibily the best 'detail' book I have ever seen.

Thanks,
Don Tolbert
Holmes Member
tolberd@polaroid.com

[Fod]

Previous discussion on boxes...

http://www.authentic-campaigner.com/forum/showthread.php?t=165

[Arkansas Box Boy]

Mr Doolin,
A few questions:

What type of wood are you using?
Thicknesses of the tops/bottoms & ends?
Type /size of nails?
Does your boxes come with the farby 'cleats' that are usually attached to the tops?
Strapping - have you considered using 'light iron' instead of wood?
Do you have any stencils for the Cincinnati, OH depot ? (most western troops got their bread from there)

The only reason I bring this up is because of the preponderence of 'wrong' boxes that are available out there today.

Here is some research:

1863 SPECIFICATIONS
Assistant Commissary General of Subsistence - [Lt. Col. C.L. Kilburn "Notes on Preparing Stores for the United States Army and on the Care of the Same, etc, with a few rules for Detecting Adulterations" Printed 1863]
...The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top and bottom 1/2 inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with light iron or wood...
Thanks for your response,

Don Tolbert
Holmes Brigade
tolberd@polaroid.com

[Arkansas Box Boy]

Mr. Moffett,

You might consider picking up a copy (reprint) of the 1861 Ordnance Manual.
559 pages of research material.
Very detailed section on Implement storage boxes.
Lists the contents of each box - I am sure you will find a box to fill your needs, as there appears to be about 100 different sizes and types.

If you need further information about this, let me know.

I am planning to make a set of these boxes for my Artillery Impression to fill our limber chest, and could be 'coaxed' to make extras, if the need arises.

Thanks,
Don Tolbert
Holmes Brigade
tolberd@polaroid.com

[26th NC]

Sam,

Always looking for a good, authentic box. As with anything, I'd want to see the documentation. I'd have to do a bit of research to come up with dimensions and type of wood, not withstanding the previous gentleman's post on the cracker box. Basswood not withstanding, I would think pine more plentiful and easier to work than basswood. Of course it also stands to reason that basswood is sturdier than pine, and therefore more able to stand the rigors associated with moving military supplies. Perhaps that is why the Assistant Commissary for Subsistance officer called for it. If you make this box with the same care, authenticity and workmanship as your canteens and the ammo box you made me, I'll buy one.

Layton Pennington

[hardtack1864]

Has anybody seen or heard of a hardtack box just having 50 LB. on the ends of the it like in hardtack and coffee?

[ephraim_zook]

Judith (or anyone else who may know)

What is this stuff (the essence of coffee sold in the Safeway) called, or who makes it? There are no Safeway stores anywhere near me -- we'd have to fly somewhere to find one. None of the groceries near me carry any such thing -- and I checked four stores since you posted your message the other day. I'm just curious; I have no problem making my own essence of coffee.

thanks
Ron Myzie

I can't imagine why you would want to make your own essence of coffee when you can still buy it at the grocery store. I find that my local Safeway Store still sells it in the coffee and tea isle. I have a couple of original bottles that were originally used for essence of coffee, one of them called Peterson's Camp Coffee stamped into the side of the bottle.

One of my bottles has a pontelled bottom which I believe is earlier.....perhaps 1850s? Molded blown bottles are easier to find, the trick is finding the right bottle to match your product.

After I refill the bottle, I cork it and seal it in heavy lapidary wax and then wrap the top with gold foil. It looks accurate and provides me with that fine 'elixir of Eqypt' that I need to get my day going. The bottled essence coffee is very strong, too much for the stomach unless you dilute it.

Judith Peebles

[Drygoods]

Ron, and all others,

The essence of coffee that I buy at the grocery store is made by Victorian House and it is more commonly known as concentrated coffee. It comes in fours flavors, such as; french roast, decaffeinated french roadt, mocha java, and vanilla nut. I think most people buy it to flavor their iced coffees, espresso, and as I call them, twinkie drinks.
You can write to the company yourself or call their 800 number for more information.
Ryan Coffee Company
2993 Teagarden St.
San Leandro, CA 94577
www.ryancoffee.com or mail@ryancoffee.com
1 800 452 8331

I hope this will help some folks out. I certainly found this to be the best tasting and easiest to use concentrated coffee since all I have to do is pour it directly into my historic bottle. Good luck Geez, I hope it's ok that I posted an address on this forum board? :confused:
Mfr,
Judith Peebles

[ephraim_zook]

Many thanks for the info. I'll stick with my home-made "knock yer sox off" essence of coffee; it's closer to the original stuff. BTW, our term for twinkie drinks is "foo-foo coffee".

Ron Myzie

[CitizenSoldier]

Sam,
To manufacture the wood bands for your boxes I would recommend a riving break and froe. Drop me an email at ddorwig@yahoo.com and I will be happy to assist with sketches and instructions of the process.

Sounds like a great project!

Darrek Orwig

[2ndNHDOC]

If this is posted in the incorrect forum please move to correct one. I am looking for a good source of correct salted beef. Can it be picked up at the grocery store if so what is it called today other then salted beef? Any assistance would be appreciated.


Brian Schwatka

[Vuhginyuh]

Try this http://www.authentic-campaigner.com/forum/showthread.php?t=2334 or scroll to the bottom of the current page to the SIMILAR THREADS box and click on Pickled beef link.

[Silas]

From a manual I prepared several years ago:

IV. PREPARING SALT BEEF
The Action of Salt on Meat according to Beeton's Book of Household Management (London, 1861):
"By its strong affinity, salt extracts the juices from the substance of meat in sufficient quantity to form a saturated solution with the water contained in the juice, and the meat then absorbs the saturated brine in place of the juice extracted by the salt. In this way, matter incapable of putrefaction takes the places of that portion in the meat which is most perishable. Such is not the only office of salt as a means of preserving meat. Also, it acts by its astringency in contracting the fibres of the muscles, and so excludes the action of air on the interior of the substance of the meat. The last-mentioned operation of salt as an antiseptic is evinced by the diminution of the volume of meat to which it is applied. The astringent action of saltpetre on meat is much greater than that of salt, and thereby renders meat to which it is applied very hard; but, in small quantities, it considerably assists the antiseptic action of salt, and also prevents the destruction of the florid colour of meat, which is used by the application of salt. Thus, the application of salt and saltpetre diminishes, in a considerable degree, the nutritive,and to some extent, the wholesome qualities of meat. Therefore, the quantity applied should be as small as possible, consistent with the perfect preservation of the meat."

Authentic Salt Beef (Beeton's Book of Household Management)
1/2 round of beef, 4 oz sugar, 1 oz saltpetre, 2 oz black pepper, 1/4 lb. bay salt, 1/2 lb. common salt.
Rub the meat well with salt, and let it remain for a day, to disgorge the slime. The next day, rub it well with the above ingredients on every side, and let it remain in the pickle for about a fortnight, turning it every day. It may be boiled fresh from the pickle, or smoked.
Note: the smaller the beef, the less time it takes to salt it. A joint of 8 or 9 lbs. will be sufficiently salty in a week.

Corn Beef (Adamson's Grandmother in the Kitchen)
To each gallon of cold water, put 1 quart of rock salt, 1 ounce saltpetre and 4 ounces of brown sugar (it need not be boiled). As long as any salt remains undisolved, the meat will be sweet. If any scum should rise, scald and skim well; add more salt, saltpetre and sugar; as you cut each piece of meat into the brine, rub it over with salt.

Authentic Beef Pickle (Beeton's Book of Household Management)
6 lbs. salt, 2 lbs. sugar, 3 oz saltpetre, 3 gallons water.
Boil all the ingredients gently together. Remove from heat. When quite cold, pour it over the meat, every part of which must be covered with the brine. This may be used for pickling any kind of meat, and may be kept for some time. A ham should be kept in the pickle for a fortnight; a piece of beef weighing 14 lbs. for 12 or 15 days.

Salt Beef or "Salt Horse" (Pequot Mess)
Take a chuck roast of the desired size. Rub thoroughly with sugar first, then with saltpetre (obtainable from your local pharmacy) and then with salt. Let the meat sit for a day and drain off the accumulated juices. Prepare a brine of the following proportions; three handfuls of salt per one quart of water. Bring brine to boil until salt dissolves. Let cool and pour over meat. Soak meat in brine for, at least, two weeks turning meat over daily. Keep the meat in refrigerator unless you wish to re-enact dysentery also. Before using, soak meat in fresh water for about twelve hours and use as you would any beef. Expect it to be salty. A salt beef ration was usually boiled.

V. METHODS OF COOKING MEAT
A. Spit Cooking (Pequot Mess)
Cooking on a spit, when done properly, can produce the finest meal ever eaten in the field but, as my alter ego has put so graphically, it is not for the faint of heart. Pig, chicken, turkey or even the shapeless ham loaf; there comes the moment of truth wherein the insertion must be made.
Spit cooking is simply the process of suspending meat above heat and allowing the meat to cook while slowly revolving to allow for evenness throughout. There are two basic methods for suspending the meat; the traditional horizontal bar held up by uprights and the hanging spit. The hanging spit is merely a piece of meat hung over a fire from a rope or twine and set to spinning by winding up the rope periodically. The meat must be reversed for even cooking and care must be taken not to allow the rope to burn through or you will wind up with extra crispy. The beauty of this method is that the only thing required to carry in a haversack is the rope or twine, a good knife can fabricate the rest.
Remember, what cooks the meat is heat, not flame. It may look pretty to see the dancing flames leap up and lick the chicken or ham but the result will be a burnt skin and raw interior. The ideal heat is generated from coals. Build the fire to the side and rake coals under the spit allowing for continuous and even heating. There are times when good wood is unavailable and you have to make do with poor or green wood. When that happens, erect the spit to the side of the firepit and cook the meat out of the flame using the radiant heat of the fire. This will take longer so allow extra time.
In cooking over a good bed of coals you can use the following rule of thumb; suspend the meat approximately eighteen inches over the heat and allow approximately twenty minutes per pound. With a little trial and error you will be able to tell when the meat is done. The flavor is worth the effort.

B. Boiling Salted Meats
Boiled Salt Beef
Soak for several hours. Dump water and refill with fresh water. Bring to hard boil. ADD SALT BEEF. When meat becomes whitish/gray (should occur quickly), remove from direct heat and simmer. This Hard Boil Then Simmer method seals the juices in the beef and makes it tender. If the meat is hard boiled for too long, it becomes hard and inedible.
If the meat is added with the cold water and brought to a boil, then you are making soup. All the flavors will be leached from the meat and into the water. Adding the meat to cold water and bringing it to a boil makes your meas as tough as shoe leather.

Boiled Salt Pork
Soak for several hours. Dump water and refill with fresh water. Add salt pork. Bring to a boil. After it has thoroughly cooked, remove the fat and enjoy the meat (what little there is of it.)

C. Fried Salted Meats
Salt Beef
Soak for several hours. Cut into small strips. Fry in grease or butter if available. Great when added with fried potatoes.

Salt Pork
Salt pork is mostly salt and fat. There is very little meat. As a flavor enhancer, salt pork is highly valued. As food, it leaves much to be desired. If you intend to eat fried sowbelly, fry bacon instead. If you cannot eat it, what good is it?
"The westward migration owes much to salt pork. For pioneers, it was considered a staple in every larder. [ ] Homesteaders prized it above hard money. [ ] Saltpork begins as the fatty parts from the back, side, or belly of a hog. [ ] Fattier than bacon, it was cured by the dry-salt method but not smoked. Western cooks used it a a flavor and as a supplement to meat. [ ] Unlike meat, salt pork would keep awhile without spoiling. [ ] The flavor imparted to foods is unique to itself. At a time when spice racks were usually unavailable, salt pork served heroically with bland foods. [ ] [Soldiers] often carried salt pork. They fried it, sopping hardtack in the grease, thereby softening what was an otherwise jawbreaking form of bread. Cowhands in line camps generally dredged slices of salt port in flour and then fried it. The grease served as a substitute for butter. By modern taste standards, it sounds pretty dreadful. Old-timers were damn glad to get it. The alternative was to go hungry. Offin the wilderness, several days might pass before some form of game found its way into the cooking pot. Salt pork, bread, and coffee provided a welcome supper and sustenance for tomorrow's hardships." From Matt Braun, Western Cooking.

Salt Pork Suggestion (Adamson's Grandmother in the Kitchen)
Soak salt pork (cut into slices for broiling or frying) in a one to two quarts milk and water; soak it over night if it is for breakfast, and for several hours before any other meal. The milk maybe either fresh or sour, and it is diluted with an equal quantity of water. Before cooking the slices, rinse them in water until it is clear. It will be found a very excellent method, and when once adopted will invariably be the choice of preparation.

Salt Pork and Sour Apples (Adamson's Grandmother in the Kitchen)
This makes a very satisfying summer dinner when served with Boiled New Potatoes. Cut the slices of pork; lay them in cold water in the spider (a spider is a frying pan with legs on the bottom - ed.); boil them for 2 to 3 minutes; then pour off the water and set the spider again on the coals; now dredge the slices in cornmeal seasoned with pepper and brown them on both sides in the spider. In another spider, fry 1/2 inch slices of good tart cored but unpeeled apples in butter or drippings after dredging them in a little flour mixed with a pinch of cinnamon or ginger. Serve the pork and apples together.

Floured Bacon (Matt Braun, Western Cooking)
Use thick sliced bacon. Lightly flour each side of the bacon. At medium heat, fry strips until brown on side. Flip and brown on other side.
This makes for exceptionally crispy bacon.

Ham and Red-Eye Gravy (Matt Braun, Western Cooking)
Fry ham in skillet. Remove ham but leave drippings. For each pound of ham, add 1/2 cup strong black coffee to pan drippings. Stir constantly and bring to boil. Serve over ham and biscuits.
This works well for all types of pig fat. You will be surprised how good it tastes.

Wild Pigeon (Adamson's Grandmother in the Kitchen)
Skin the birds to avoid the troublesome pinfeathers. Examine the inside very carefully, especially the liver, to make sure the birds were healthy. Soak them 30 minutes in a good deal of water to remove the blood. Truss and boil them with a little salt for another 1/2 hour and take off the scum as it rises. Take them out, season and flour them well; lay them into a dripping pan; strain the water in which they were boiled and put part of it into the pan; stir in a little piece of butter and baste the pigeons often. Let the birds roast in a warm (350 degree) oven about 1 1/2 hours. Check for doneness; pigeons need to be cooked a long time.

[Sam Doolin]

Greetings comrades,
Info on these boxes was taken from Kautz's "Customs of Service for Non- Commissioned Officers and Soldiers" and an article authored by James Loba and Leslie Jenson.
Tops, bottoms and sides are of 1/2", ends are of 3/4". They are made of pine as Basswood would drive the cost too high to be practical. Pine is however a very suitable alternative and in these dimensions is also stronger.
Construction uses a simple butt joint at corners and the two piece top and bottom use a tongue and groove joint as did originals. 5d cut box nails from Tremont Nail Co. are used to fasten the whole assembly. Sapling bands are of Elm as Hickory is non existant in Colorado. The bands are a continuous loop with a scarf joint made with polyurethne glue. This is the only modern concession and was done to provide a box that could be used repeatedly without having to destroy any components. If done properly, you can't even see the splice.
These boxes were used at Mansfield so many folks have seen them and could comment about appearance. The men from the 15th Texas own two of them. I include a couple of photos. (I hope)

Sam Doolin

[markj]

Hi,

Very nice. And, once again, these cost how much....?

Regards,

Mark Jaeger

[Sam Doolin]

We have three accurate stencils; AT Hanks, Robert Stears, and Mechanical Baking Company. Month/year can be any date desired and uncut cardstock stencils will be provided with various dates to allow a lot of flexibility in the use of the boxes. As far as a depot designation, there is none, only the point of origin which would be the maker or baking company. This could be added easily by painting such designation on ends or sides.
At present we would ask $110 for a finished , shipped box with your choice of makers stencil and date. for $90 we would supply what could be called a "kit". This would be completely stenciled and finished and would require just nailing the marked pieces together in predrilled pilot holes. This would allow a flat compact shipping package which is substantially less expensive to mail.
More info can be had from Dan Doolin(dedoolin@msn.com) or myself, Sam Doolin(oldrebshop@aol.com) I appreciate all the interest. I sorta look around and see items that are lacking in accurate reprductions and set out to rectify the situation. The boxes are one result as are the canteens I have been making. Thanks,
Sam Doolin
The Old Rebel Workshop
oldrebshop@aol.com

[Arkansas Box Boy]

Sam,
They look great!
In response to the question about wood type: It appears that Basswood was used in order to minimize a transfer of scent and taste to the bread itself. I can sympathize with you about the availability of basswood. I finally found some, but will have to plane it down to 1/2 & 5/8 inch thicknesses.

A good price for the amount of work you have put into them.

Don Tolbert
Holmes Brigade

tolberd@polaroid.com

[Sam Doolin]

I agree that Basswood would be preferable, but it's cost in modern greenbacks is over twice that of pine. Photos of surviving originals show pine was used there also. I have no reservations about using pine. It also must be planed to thickness as would the Basswood.
Sam Doolin

[Andy]

Lads,

I thought there was a thread on this before, but it must have been before "the crash", as I couldn't find anything after a search...

I wanted to bring some dried apples with me to my next event to compliment my other rations, and I was wondering how similar the dried fruits we buy in our modern grocery store are to period dried fruits. And if they don't look period enough, does anyone have any tips on drying my own?

Thanks.
Andy

[PigPen]

I have two of these fine boxes and can't say enough about them. We used them at our recent event at Mansfield and they are great! It took we all weekend to figure out where the dern bands were spliced. Way to go Sam!

[huntdaw]

These boxes are fine indeed if the ones at Mansfield are any example. However, I want to know where you finally found your brother after he disappeared Saturday evening?

[Enfilade]

Dried cherries, dried strawberries, and dried apples are best found at a specialty type store rather than the processed packaged stuff you see at like a major grocer isle. The dried apples at that time had no preservatives like they use in modern packaging today, so they wouldn't have the "white" appearance they have from a major supplier like "Mott's" or similarly packaged food source. We have a local Mom and Pop grocer in my hometown who carries dried apples wrapped in a plastic bag. They are browned and cost about $3.50 apound. They taste fine and look much better. You can do your own if you get the right kinds indigenous from Virginia or wherever your supplies are arriving from.


I hope thios helps.

Mark Berrier
North State Rifles
combinations@northstate.net

[KathyBradford]

Hi, Andy,

Attached, please find a picture of drying fruits, vegetables, and herbs taken at the Yorktown Victory Center kitchen. You can see dried apples, sliced thinly and strung. Also, notice the whole green beans. They were soaked and boiled to make a dish called "leather britches".

To make your own dried apples in the traditional method, optimum conditions require a cool, dry, dark place with good ventilation (e.g. a drafty attic in the fall). Slice apples into horizontal circles less than 1/4 inch thick, no peeling necessary. Allow them to dry a bit in a single layer. String loosely, and hang to dry until they turn leathery. Eat them as is, or to reconstitute them, soak in warm water for at least an hour. Soaked and heated with a little sugar, they would make a tasty addition to breakfast.

Firm, less sweet apples will dry best and naturally will not turn as brown. Apples available this time of year are often past their prime, soft, and turning sugary. Hank, may you please recommend the best varieties that would have been available?

Since it's spring and dry, drafty attics are getting harder to come by, you can also dry apple slices in about 24 hours in an oven on the coolest setting (200 degrees or less) or in a gas oven with just a pilot light. (Optional: to keep dried fruit from turning overly brown, dip each slice in a mixture of 2 cups of water and a tablespoon of lemon juice before drying.) Turn once to be sure to dry thoroughly. The less moisture in the dried fruit, the better it will last. This will also work for pears. Peaches are more difficult to dry without low heat because of their high moisture content. A food dehydrator would be another option. A google search will turn up all kinds of methods of drying fruit if you're opposed to decorating your rafters with foodstuffs.

How common would it have been for soldiers to be sent dried fruit from home? Might they more frequently have gotten it locally by different means?

Did anyone else save the thread about dessicated vegetables?

Thank you,

[vbetts]

Horne Creek Living Historical Farm, near Pinnacle, North Carolina, has a small wonderful fruit drying building, with a place to build a fire at one end, a stone covered flue under the racks of trays, to a chimney on the other end, if I remember correctly. It was clearly a pretty ambitious undertaking and I'm guessing that the family probably produced more than they actually needed.

On their calendar of events, this year on September 11 they will feature "From Peel to Pie." Cidermaking, apple peeling contests, fruit drying techniques, a display of Southern heritage apples, apple butter, apple cider, and fried pies. Discussions with Lee Calhoun on orchard traditions and techniques and tours of the Southern Heritage Apple Orchard also take place. Apple products available at the country store. Nominal fee for food and drinks. 11 a.m.-4 p.m.
http://www.ah.dcr.state.nc.us/sections/hs/horne/horne.htm

If I were closer to North Carolina, I'd be there.

In the lower South I've read more about dried peaches than dried apples.

Vicki Betts
vbetts@gower.net

[KathyBradford]

Vicki,

What an all encompassing apple day! Alas, North Carolina is too far from here, too.

Do you have any information about methods for drying peaches? The fruit drying building would be just the thing to dry them before they had time to spoil, but you're correct that it sounds like an ambitious item for common folks.

On a personal note, thank you so much for all the research information you've posted. Just today, I put together my next research trip wish list from your Godey's index.

With high regards,

[Sam Doolin]

I drove around from Mansfield to Pleasant Hill twice that night. Didn't find him till Sunday AM with those La. boys who marched all night to P.Hill .

Sam Doolin

[Medic14]

That sounds cool
So could you send me a price list??


Josh Coughenour
Muddy Creek Mess

[SparksBird]

Here is a quick list of some period apple varieties, winesaps are still my favorite.
Westfield
Chandler
Pound Royal
Tolmans Sweeting
Queening
Rhode Island Greening
Roxbury Russet
Rome Beauty
Rambo
White Pippin
Jonathan
Winesap

In regard to drying houses, they were frequently seen on farms in the 1860s as an outbuilding. I have also seen them attached to outdoor bake ovens. I would love to rebuild one myself. But, you could tell that a dry house was for producing alot of dried fruit. I have come across first hand diary accounts of farm families then selling dried apples or peaches at market. One more way to mass produce on the farm.

Rick Musselman
Buckeye Mess
GHTI

[vbetts]

A number of years ago I visited the 1850 Homestead at Land Between the Lakes (northern Tennessee), and I think they were drying fruit by making a square of something like lathing, maybe 2' by 3' or thereabouts, then tacking down cheesecloth, laying the fruit across it, then another layer of cheesecloth, then putting the squares in a outdoor dry but not sunny place, with good air ventilation through the cheesecloth, presumably away from animals and insects. I suppose you could do the same with old mosquito netting. I'm not sure where they got this technique, but I was impressed with the rest of the operation there and am pretty sure they documented it in some way, if only by oral history. They did (or do) put out a little cookbook on cooking by the seasons, and when I get a chance I'll check to see if they mention dried fruit in there.

I've got a lot of other gardening/cook books where I could check, but I'm heading into a pretty busy family weekend. I'll try to remember to check next week if I don't find some spare minutes at home before then. Thomas Affleck, professional nurseryman from Mississippi then Texas, also lists apple varieties suitable to the lower South in his 1860 farm and plantation almanac. I'll look up his suggestions when I get a chance in case we have some coastal state Southerners following this thread.

Vicki Betts
vbetts@gower.net
East Texas

[Drygoods]

I know that many purists would not like this idea, but what about using a food dehydrator? My trouble is that I have a busy household and cats which does not leave me much room to hang fruit. I have heard of drying apples or tomatoes under cheesecloth but that too is taking too much room away from our home space. If you dried your food in a dehydrator would it look all that different from hanging it on string?

And just on a personal note, I think that brandied peaches are much more tasty than dried ones :wink_smil and brandied peaches were sold clear across the country. Finding those period fruit bottles is a bit of a challenge though but antique bottle shops often have them. If I can figure out how to use a digital camera, I will send photos of them.

Mfr,
Judith Peebles

[SparksBird]

I suppose you could prepare them in a food dehydrator, but that would take some of the fun out of preparing dried fruit in a period way. Personally, I have used the method that Vickie is talking about by using a frame with cheesecloth, and I have hung them. Either way works quite well. Once that they have dried out, I put them in a period correct jar to store. Vickie, I will look for you, I do have documentation on the method with the cheesecloth. I will post it after the weekend. Lastly, Mrs. Peebles, if you are in the market for some good repro glassware, please look at Dog River Glassworks. They carry some excellent bottles that are reproductions. The only problem with using original jars, besides them being original, is that you never know what was stored in them. We had a really good thread going last year on old crocks and jars and the hazards of using them. Hope this helps.

Rick Musselman
Buckeye Mess
GHTI

[vbetts]

I was able to spot the Land Between the Lakes cookbook while I was home at lunch, and this is what they say about dried fruit:

"The peaches and plums the women dry for winter use are cut in half and pitted, and then set on the scrubbed wooden railings of the porch in the hot mid-summer sun. They must be turned at least three times a day and taken in at night and during wet weather. In a few days, they shrink to half their size, turn brown-red, and feel like scraps of leather. Wild berries and grapes dry into small, hard balls. Sometimes soft summer fruits are mashed to a pulp and dried in a thin layer spread on clean boards or a cloth. The soft and pliable sheet that forms when the fruit dries is called "fruit leather."

Dried fruits are stored in the attic above the dogtrot kitchen, where the air is warm and dry and somewhat smoky from the fire below. Soaked in water, they turn soft and moist again; dried, they substitute for expensive raisins and figs in cakes and fruit pies. The best eating, according to the children on the farm, is dried fruit eaten straight from the sack like chewy candy.

Drying is simple, inexpensive, and straightforward, asking of the cook nothing more than her time. . . ."

---Fraser, Kathryn M. _By the Seasons: Cookery at the Homeplace--1850_. Golden Pond, KY: TVA's Land Between the Lakes, 1983, pp.53-54. Remember, this is a secondary source at best, but they do live what they teach on site so it has the ring of experience.

As far as brandied fruit go, I think they would look superb in one of Dog River Glasswork's food bottles, or for smaller fruit, the cathedral bottle:
http://dogriverglassworks.com/NineteenthCentury.htm so that you can see the fruit in the brandy syrup!

Vicki Betts
vbetts@gower.net

[MtnRebel]

Depending on where you live, you may be able to obtain the real deal from folks in a Mennonite or Amish community. Dried apples are a large component of baking and cooking in those communities and they hew to doing things in a traditional manner (i.e., without modern equipment). There are many vendors online who sell Amish food products, so try your luck there if you are not near one of these communities.

Good luck

Wendell O'Reilly

[Spinster]

A fine source for commercially available dried fruit is:
http://www.oldschool.com

We've also had good luck with our state's (Alabama) agricultural bulletin, available through the cooperative extension service---we've purchased from various local farms, and had excellent luck.

Last September at Tunnel Hill, Georgia, we occupied ourselves by preparing green beans to dry. I took great bundles of them home and hung them in the attic. After about 3 days, the bundles were significantly smaller, and I pulled a clean pillow case over them--and there they stayed until last weekend, when we went to Shiloh.

We prepared them by pulling the strings out and putting them on to soak Friday night. They cooked over a slow fire Saturday and were really just getting soft enough to chew on Sunday. I also added about a dollars worth of smoked neck bones for seasoning.

While I've always known this dish as "leather britches", my partner, Susan Morris, was raised in Kentucky--and she refers to them as "rattlesnake beans".

[Andy]

Thanks everyone for your great feedback! I think I will give it a shot and try to dry some of my own. (And maybe by some from an Amish seller as back up in case what I make is only suitable for squirrels and racoons. :) )

Thanks again.

Andy

[deaj02]

Was coffee typically issued to Fed. soldiers in the green, or roasted state?
Please do not quote the regulations (which I'm aware of); I want to know what the soldiers usually received, not what the Army intended.
Also, would you all be kind enough to provide
references for your information?

Jeff D. Mr. Dean, Welcome to the AC Forums, Id like to take this oppurtunity to remind you that the signing of your full name to every post is one of the fundimental rules here. This can easily be accomplished by editing your signature in the User CP menu. Justin Runyon, Forum Moderator

[theknapsack]

Jeff,

I have a few reference that may be of some help.
In A Yankee Private's Civil War by Robert Hale Strong (105th ILL. Inf. Co. B.), he mentions "parched" coffee beans(pg 104):

". . .and coffee, sometimes with sugar. . . Our coffee was generally parched. As we had no coffee mills or grinders, we would put the parched beans in our tin cups and pound them with our bayonets, then boil them right in the cup."

He also mentions how they would boil the beans whole, dry them, put them in a sack and trade them to the local people for "cornbread, milk, or butter."
From Si Klegg and his Pard by Wilbur Hinman (Captain, Co. E., 65th OVI, Pg. 207b-208a):

"As a general thing, coffee was issued to the army roasted, but unground. This was the most convenient form for transportation in sacks or barrels. More than that, it insured to the soldier the genuine article. Had ground coffee been furnished, the virtue of the contractors would hardly have been proof against the temptation to put money in their pockets by liberal adulteration. Whatever strength it had would soon have wasted by evaporation."

Thats all I have right now, maybe I will find more references to roasted or green coffee. Should this be in the camp of instruction?

[Jim of The SRR]

One account from "The Life of Billy Yank" states, "We were issued dried apples and peaches, but these seemed to be mostly dried cores and peels."
I must then assume that what soldiers were issued varied in quality.
Per Vicki's post, fruit rollups are not a new innovation. That was very interesting indeed.

Regards,
Jim Butler
The SRR

[deaj02]

That's the kind of info. I was looking for; thanks very much! More of this type from others would be greatly appreciated. We're using it at Pamplin Historical Park to support our LH impressions.

Jeff,

I have a few reference that may be of some help.
In A Yankee Private's Civil War by Robert Hale Strong (105th ILL. Inf. Co. B.), he mentions "parched" coffee beans(pg 104):

". . .and coffee, sometimes with sugar. . . Our coffee was generally parched. As we had no coffee mills or grinders, we would put the parched beans in our tin cups and pound them with our bayonets, then boil them right in the cup."

He also mentions how they would boil the beans whole, dry them, put them in a sack and trade them to the local people for "cornbread, milk, or butter."
From Si Klegg and his Pard by Wilbur Hinman (Captain, Co. E., 65th OVI, Pg. 207b-208a):

"As a general thing, coffee was issued to the army roasted, but unground. This was the most convenient form for transportation in sacks or barrels. More than that, it insured to the soldier the genuine article. Had ground coffee been furnished, the virtue of the contractors would hardly have been proof against the temptation to put money in their pockets by liberal adulteration. Whatever strength it had would soon have wasted by evaporation."

Thats all I have right now, maybe I will find more references to roasted or green coffee. Should this be in the camp of instruction?

[Glenn Milner]

Please do not quote the regulations (which I'm aware of); I want to know what the soldiers usually received, not what the Army intended.
Also, would you all be kind enough to provide references for your information?

Well,
This is a somewhat... interesting attitude. "Do my research for me to my specifications, be quick about it and provide good documentation for me while you're at it."
Perhaps we could write a term paper for you while we're at it?
I'm wondering why this post wasn't removed by the moderators?
Glenn Milner

[coffee boiler]

Jeff, I want to thank you and the rest of the staff for putting on a great living history program. We really enjoyed working with you. As for the coffe reference, I'll take a look through my notes and see what I can dig up.

[Charles Heath]

Jeff,

"We're using it at Pamplin Historical Park to support our LH impressions."

A fixed location and a known timeframe could be useful, since these things lend themselves well to figuring out who was there and what they were doing at the time, and, with luck, what they had in terms of issue and private purchase items. You have that at Pamplin Park, which is great. A little unit specific research would help learn what may or may not have been there at the time.

In the absence of that, coffee for the federals has a few choices:

1. Green whole bean
2. Roasted whole bean
3. Roasted ground
4. Essence of coffee

Tea was also available.

The mention of impurities in coffee and shady practices by contractors brings to mind a couple of quotes. The first is this brief bit:

http://etext.lib.virginia.edu/etcbin/civwarlett-browse?id=F0667

The second is much longer, and comes from the meat packing industry. The reference to the Civil War is not immediately clear, however, it is important to remember the scale of production at the time of the war was rather industrialized, and the many documented instances of men finding unusually disgusting foreign matter in their food seems to be common. Imagine a cat's paw or claw in your sausage, and you may get the picture. Medicines, food, and many consumables were not regulated until the early 20th century, and as we all know, the Bovril "Embalmed Beef" during the Span-Am War was particularly deadly.

From Chapter 3, Upton Sinclair’s The Jungle

"There is over a square mile of space in the yards, and more than half of it is occupied by cattle pens; north and south as far as the eye can reach there stretches a sea of pens. And they were all filled--so many cattle no one had ever dreamed existed in the world. Red cattle, black, white, and yellow cattle; old cattle and young cattle; great bellowing bulls and little calves not an hour born; meek-eyed milch cows and fierce, long-horned Texas steers. The sound of them here was as of all the barnyards of the universe; and as for counting them--it would have taken all day simply to count the pens. Here and there ran long alleys, blocked at intervals by gates; and Jokubas told them that the number of these gates was twenty-five thousand. Jokubas had recently been reading a newspaper article which was full of statistics such as that, and he was very proud as he repeated them and made his guests cry out with wonder. Jurgis too had a little of this sense of pride. Had he not just gotten a job, and become a sharer in all this activity, a cog in this marvelous machine? Here and there about the alleys galloped men upon horseback, booted, and carrying long whips; they were very busy, calling to each other, and to those who were driving the cattle. They were drovers and stock raisers, who had come from far states, and brokers and commission merchants, and buyers for all the big packing houses.

Here and there they would stop to inspect a bunch of cattle, and there would be a parley, brief and businesslike. The buyer would nod or drop his whip, and that would mean a bargain; and he would note it in his little book, along with hundreds of others he had made that morning. Then Jokubas pointed out the place where the cattle were driven to be weighed, upon a great scale that would weigh a hundred thousand pounds at once and record it automatically. It was near to the east entrance that they stood, and all along this east side of the yards ran the railroad tracks, into which the cars were run, loaded with cattle. All night long this had been going on, and now the pens were full; by tonight they would all be empty, and the same thing would be done again.

"And what will become of all these creatures?" cried Teta Elzbieta.
"By tonight," Jokubas answered, "they will all be killed and cut up; and over there on the other side of the packing houses are more railroad tracks, where the cars come to take them away."

There were two hundred and fifty miles of track within the yards, their guide went on to tell them. They brought about ten thousand head of cattle every day, and as many hogs, and half as many sheep--which meant some eight or ten million live creatures turned into food every year. One stood and watched, and little by little caught the drift of the tide, as it set in the direction of the packing houses. There were groups of cattle being driven to the chutes, which were roadways about fifteen feet wide, raised high above the pens. In these chutes the stream of animals was continuous; it was quite uncanny to watch them, pressing on to their fate, all unsuspicious a very river of death. Our friends were not poetical, and the sight suggested to them no metaphors of human destiny; they thought only of the wonderful efficiency of it all. The chutes into which the hogs went climbed high up--to the very top of the distant buildings; and Jokubas explained that the hogs went up by the power of their own legs, and then their weight carried them back through all the processes necessary to make them into pork.

"They don't waste anything here," said the guide, and then he laughed and added a witticism, which he was pleased that his unsophisticated friends should take to be his own: "They use everything about the hog except the squeal." In front of Brown's General Office building there grows a tiny plot of grass, and this, you may learn, is the only bit of green thing in Packingtown; likewise this jest about the hog and his squeal, the stock in trade of all the guides, is the one gleam of humor that you will find there.

After they had seen enough of the pens, the party went up the street, to the mass of buildings which occupy the center of the yards. These buildings, made of brick and stained with innumerable layers of Packingtown smoke, were painted all over with advertising signs, from which the visitor realized suddenly that he had come to the home of many of the torments of his life. It was here that they made those products with the wonders of which they pestered him so--by placards that defaced the landscape when he traveled, and by staring advertisements in the newspapers and magazines--by silly little jingles that he could not get out of his mind, and gaudy pictures that lurked for him around every street corner. Here was where they made Brown's Imperial Hams and Bacon, Brown's Dressed Beef, Brown's Excelsior Sausages! Here was the headquarters of Durham's Pure Leaf Lard, of Durham's Breakfast Bacon, Durham's Canned Beef, Potted Ham, Deviled Chicken, Peerless Fertilizer!

Entering one of the Durham buildings, they found a number of other visitors waiting; and before long there came a guide, to escort them through the place. They make a great feature of showing strangers through the packing plants, for it is a good advertisement. But Ponas Jokubas whispered maliciously that the visitors did not see any more than the packers wanted them to. They climbed a long series of stairways outside of the building, to the top of its five or six stories. Here was the chute, with its river of hogs, all patiently toiling upward; there was a place for them to rest to cool off, and then through another passageway they went into a room from which there is no returning for hogs.

It was a long, narrow room, with a gallery along it for visitors. At the head there was a great iron wheel, about twenty feet in circumference, with rings here and there along its edge. Upon both sides of this wheel there was a narrow space, into which came the hogs at the end of their journey; in the midst of them stood a great burly Negro, bare-armed and bare-chested. He was resting for the moment, for the wheel had stopped while men were cleaning up. In a minute or two, however, it began slowly to revolve, and then the men upon each side of it sprang to work. They had chains which they fastened about the leg of the nearest hog, and the other end of the chain they hooked into one of the rings upon the wheel. So, as the wheel turned, a hog was suddenly jerked off his feet and borne aloft.

At the same instant the car was assailed by a most terrifying shriek; the visitors started in alarm, the women turned pale and shrank back. The shriek was followed by another, louder and yet more agonizing-- for once started upon that journey, the hog never came back; at the top of the wheel he was shunted off upon a trolley, and went sailing down the room. And meantime another was swung up, and then another, and another, until there was a double line of them, each dangling by a foot and kicking in frenzy--and squealing. The uproar was appalling, perilous to the eardrums; one feared there was too much sound for the room to hold--that the walls must give way or the ceiling crack. There were high squeals and low squeals, grunts, and wails of agony; there would come a momentary lull, and then a fresh outburst, louder than ever, surging up to a deafening climax. It was too much for some of the visitors--the men would look at each other, laughing nervously, and the women would stand with hands clenched, and the blood rushing to their faces, and the tears starting in their eyes.

Meantime, heedless of all these things, the men upon the floor were going about their work. Neither squeals of hogs nor tears of visitors made any difference to them; one by one they hooked up the hogs, and one by one with a swift stroke they slit their throats. There was a long line of hogs, with squeals and lifeblood ebbing away together; until at last each started again, and vanished with a splash into a huge vat of boiling water.

It was all so very businesslike that one watched it fascinated. It was porkmaking by machinery, porkmaking by applied mathematics. And yet somehow the most matter-of-fact person could not help thinking of the hogs; they were so innocent, they came so very trustingly; and they were so very human in their protests--and so perfectly within their rights! They had done nothing to deserve it; and it was adding insult to injury, as the thing was done here, swinging them up in this cold-blooded, impersonal way, without a pretense of apology, without the homage of a tear. Now and then a visitor wept, to be sure; but this slaughtering machine ran on, visitors or no visitors. It was like some horrible crime committed in a dungeon, all unseen and unheeded, buried out of sight and of memory.

One could not stand and watch very long without becoming philosophical, without beginning to deal in symbols and similes, and to hear the hog squeal of the universe. Was it permitted to believe that there was nowhere upon the earth, or above the earth, a heaven for hogs, where they were requited for all this suffering? Each one of these hogs was a separate creature. Some were white hogs, some were black; some were brown, some were spotted; some were old, some young; some were long and lean, some were monstrous. And each of them had an individuality of his own, a will of his own, a hope and a heart's desire; each was full of self- confidence, of self-importance, and a sense of dignity. And trusting and strong in faith he had gone about his business, the while a black shadow hung over him and a horrid Fate waited in his pathway. Now suddenly it had swooped upon him, and had seized him by the leg. Relentless, remorseless, it was; all his protests, his screams, were nothing to it-- it did its cruel will with him, as if his wishes, his feelings, had simply no existence at all; it cut his throat and watched him gasp out his life. And now was one to believe that there was nowhere a god of hogs, to whom this hog personality was precious, to whom these hog squeals and agonies had a meaning? Who would take this hog into his arms and comfort him, reward him for his work well done, and show him the meaning of his sacrifice? Perhaps some glimpse of all this was in the thoughts of our humble-minded Jurgis, as he turned to go on with the rest of the party, and muttered: "Dieve--but I'm glad I'm not a hog!"

The carcass hog was scooped out of the vat by machinery, and then it fell to the second floor, passing on the way through a wonderful machine with numerous scrapers, which adjusted themselves to the size and shape of the animal, and sent it out at the other end with nearly all of its bristles removed. It was then again strung up by machinery, and sent upon another trolley ride; this time passing between two lines of men, who sat upon a raised platform, each doing a certain single thing to the carcass as it came to him. One scraped the outside of a leg; another scraped the inside of the same leg. One with a swift stroke cut the throat; another with two swift strokes severed the head, which fell to the floor and vanished through a hole. Another made a slit down the body; a second opened the body wider; a third with a saw cut the breastbone; a fourth loosened the entrails; a fifth pulled them out-- and they also slid through a hole in the floor. There were men to scrape each side and men to scrape the back; there were men to clean the carcass inside, to trim it and wash it. Looking down this room, one saw, creeping slowly, a line of dangling hogs a hundred yards in length; and for every yard there was a man, working as if a demon were after him. At the end of this hog's progress every inch of the carcass had been gone over several times; and then it was rolled into the chilling room, where it stayed for twenty-four hours, and where a stranger might lose himself in a forest of freezing hogs.

Before the carcass was admitted here, however, it had to pass a government inspector, who sat in the doorway and felt of the glands in the neck for tuberculosis. This government inspector did not have the manner of a man who was worked to death; he was apparently not haunted by a fear that the hog might get by him before he had finished his testing. If you were a sociable person, he was quite willing to enter into conversation with you, and to explain to you the deadly nature of the ptomaines which are found in tubercular pork; and while he was talking with you you could hardly be so ungrateful as to notice that a dozen carcasses were passing him untouched. This inspector wore a blue uniform, with brass buttons, and he gave an atmosphere of authority to the scene, and, as it were, put the stamp of official approval upon the things which were done in Durham's.

Jurgis went down the line with the rest of the visitors, staring openmouthed, lost in wonder. He had dressed hogs himself in the forest of Lithuania; but he had never expected to live to see one hog dressed by several hundred men. It was like a wonderful poem to him, and he took it all in guilelessly--even to the conspicuous signs demanding immaculate cleanliness of the employees. Jurgis was vexed when the cynical Jokubas translated these signs with sarcastic comments, offering to take them to the secret rooms where the spoiled meats went to be doctored.

The party descended to the next floor, where the various waste materials were treated. Here came the entrails, to be scraped and washed clean for sausage casings; men and women worked here in the midst of a sickening stench, which caused the visitors to hasten by, gasping. To another room came all the scraps to be "tanked," which meant boiling and pumping off the grease to make soap and lard; below they took out the refuse, and this, too, was a region in which the visitors did not linger. In still other places men were engaged in cutting up the carcasses that had been through the chilling rooms. First there were the "splitters," the most expert workmen in the plant, who earned as high as fifty cents an hour, and did not a thing all day except chop hogs down the middle. Then there were "cleaver men," great giants with muscles of iron; each had two men to attend him--to slide the half carcass in front of him on the table, and hold it while he chopped it, and then turn each piece so that he might chop it once more. His cleaver had a blade about two feet long, and he never made but one cut; he made it so neatly, too, that his implement did not smite through and dull itself--there was just enough force for a perfect cut, and no more. So through various yawning holes there slipped to the floor below--to one room hams, to another forequarters, to another sides of pork. One might go down to this floor and see the pickling rooms, where the hams were put into vats, and the great smoke rooms, with their airtight iron doors. In other rooms they prepared salt pork--there were whole cellars full of it, built up in great towers to the ceiling. In yet other rooms they were putting up meats in boxes and barrels, and wrapping hams and bacon in oiled paper, sealing and labeling and sewing them. From the doors of these rooms went men with loaded trucks, to the platform where freight cars were waiting to be filled; and one went out there and realized with a start that he had come at last to the ground floor of this enormous building.

Then the party went across the street to where they did the killing of beef--where every hour they turned four or five hundred cattle into meat. Unlike the place they had left, all this work was done on one floor; and instead of there being one line of carcasses which moved to the workmen, there were fifteen or twenty lines, and the men moved from one to another of these. This made a scene of intense activity, a picture of human power wonderful to watch. It was all in one great room, like a circus amphitheater, with a gallery for visitors running over the center.

Along one side of the room ran a narrow gallery, a few feet from the floor; into which gallery the cattle were driven by men with goads which gave them electric shocks. Once crowded in here, the creatures were prisoned, each in a separate pen, by gates that shut, leaving them no room to turn around; and while they stood bellowing and plunging, over the top of the pen there leaned one of the "knockers," armed with a sledge hammer, and watching for a chance to deal a blow. The room echoed with the thuds in quick succession, and the stamping and kicking of the steers. The instant the animal had fallen, the "knocker" passed on to another; while a second man raised a lever, and the side of the pen was raised, and the animal, still kicking and struggling, slid out to the "killing bed." Here a man put shackles about one leg, and pressed another lever, and the body was jerked up into the air. There were fifteen or twenty such pens, and it was a matter of only a couple of minutes to knock fifteen or twenty cattle and roll them out. Then once more the gates were opened, and another lot rushed in; and so out of each pen there rolled a steady stream of carcasses, which the men upon the killing beds had to get out of the way.

The manner in which they did this was something to be seen and never forgotten. They worked with furious intensity, literally upon the run-- at a pace with which there is nothing to be compared except a football game. It was all highly specialized labor, each man having his task to do; generally this would consist of only two or three specific cuts, and he would pass down the line of fifteen or twenty carcasses, making these cuts upon each. First there came the "butcher," to bleed them; this meant one swift stroke, so swift that you could not see it--only the flash of the knife; and before you could realize it, the man had darted on to the next line, and a stream of bright red was pouring out upon the floor. This floor was half an inch deep with blood, in spite of the best efforts of men who kept shoveling it through holes; it must have made the floor slippery, but no one could have guessed this by watching the men at work.

The carcass hung for a few minutes to bleed; there was no time lost, however, for there were several hanging in each line, and one was always ready. It was let down to the ground, and there came the "headsman," whose task it was to sever the head, with two or three swift strokes. Then came the "floorsman," to make the first cut in the skin; and then another to finish ripping the skin down the center; and then half a dozen more in swift succession, to finish the skinning. After they were through, the carcass was again swung up; and while a man with a stick examined the skin, to make sure that it had not been cut, and another rolled it tip and tumbled it through one of the inevitable holes in the floor, the beef proceeded on its journey. There were men to cut it, and men to split it, and men to gut it and scrape it clean inside. There were some with hose which threw jets of boiling water upon it, and others who removed the feet and added the final touches. In the end, as with the hogs, the finished beef was run into the chilling room, to hang its appointed time.

The visitors were taken there and shown them, all neatly hung in rows, labeled conspicuously with the tags of the government inspectors--and some, which had been killed by a special process, marked with the sign of the kosher rabbi, certifying that it was fit for sale to the orthodox. And then the visitors were taken to the other parts of the building, to see what became of each particle of the waste material that had vanished through the floor; and to the pickling rooms, and the salting rooms, the canning rooms, and the packing rooms, where choice meat was prepared for shipping in refrigerator cars, destined to be eaten in all the four corners of civilization. Afterward they went outside, wandering about among the mazes of buildings in which was done the work auxiliary to this great industry. There was scarcely a thing needed in the business that Durham and Company did not make for themselves. There was a great steam power plant and an electricity plant.

There was a barrel factory, and a boiler-repair shop. There was a building to which the grease was piped, and made into soap and lard; and then there was a factory for making lard cans, and another for making soap boxes. There was a building in which the bristles were cleaned and dried, for the making of hair cushions and such things; there was a building where the skins were dried and tanned, there was another where heads and feet were made into glue, and another where bones were made into fertilizer. No tiniest particle of organic matter was wasted in Durham's. Out of the horns of the cattle they made combs, buttons, hairpins, and imitation ivory; out of the shinbones and other big bones they cut knife and toothbrush handles, and mouthpieces for pipes; out of the hoofs they cut hairpins and buttons, before they made the rest into glue. From such things as feet, knuckles, hide clippings, and sinews came such strange and unlikely products as gelatin, isinglass, and phosphorus, bone black, shoe blacking, and bone oil. They had curled-hair works for the cattle tails, and a "wool pullery" for the sheepskins; they made pepsin from the stomachs of the pigs, and albumen from the blood, and violin strings from the ill-smelling entrails. When there was nothing else to be done with a thing, they first put it into a tank and got out of it all the tallow and grease, and then they made it into fertilizer. All these industries were gathered into buildings near by, connected by galleries and railroads with the main establishment; and it was estimated that they had handled nearly a quarter of a billion of animals since the founding of the plant by the elder Durham a generation and more ago. If you counted with it the other big plants--and they were now really all one--it was, so Jokubas informed them, the greatest aggregation of labor and capital ever gathered in one place. It employed thirty thousand men; it suppported directly two hundred and fifty thousand people in its neighborhood, and indirectly it supported half a million. It sent its products to every country in the civilized world, and it furnished the food for no less than thirty million people!
To all of these things our friends would listen openmouthed--it seemed to them impossible of belief that anything so stupendous could have been devised by mortal man. That was why to Jurgis it seemed almost profanity to speak about the place as did Jokubas, skeptically; it was a thing as tremendous as the universe--the laws and ways of its working no more than the universe to be questioned or understood. All that a mere man could do, it seemed to Jurgis, was to take a thing like this as he found it, and do as he was told; to be given a place in it and a share in its wonderful activities was a blessing to be grateful for, as one was grateful for the sunshine and the rain. Jurgis was even glad that he had not seen the place before meeting with his triumph, for he felt that the size of it would have overwhelmed him. But now he had been admitted--he was a part of it all! He had the feeling that this whole huge establishment had taken him under its protection, and had become responsible for his welfare. So guileless was he, and ignorant of the nature of business, that he did not even realize that he had become an employee of Brown's, and that Brown and Durham were supposed by all the world to be deadly rivals--were even required to be deadly rivals by the law of the land, and ordered to try to ruin each other under penalty of fine and imprisonment!"

This is telling, "...offering to take them to the secret rooms where the spoiled meats went to be doctored." In other sections of the book describing the practices of Packingtown, the "ingredients" are even more morbid. If it could be swept from the floor, it went into production. While a postwar look at meatpacking practices, much the same can be said for wartime food packaging practices, if not worse.

Why is that important? The military figured they would be robbed if they trusted their suppliers to provide them with ground coffee. Walnut and chestnut sawdust both resemble ground coffee, and were good product stretchers, and in an era when rocks were placed in bacon boxes to up the weight, shady and unsanitary practices were common.

Here's a brief article that may be of some help. It was first posted in May 1999, and recently updated.

Notes on Coffee
Copyright 1999, 2004 Charles Heath

The coffee making question bodes well for both the loquacious reenacting philosopher, and the famished inner man. Making coffee goes far beyond the simple act of boiling something in a cup, and it begins with building a fire.
Coffee in a mess cup will usually be made while in camp, or at a halt while on the march. Many picket posts are ordered to be "cold," therefore, there is no fire. Subsitute a nice quality tinned can boiler, such as peach or tomato, for the mess cup if so desired. It will most likely let the mess cup last longer.

There is a difference in fire-building technique between a roadside cup of coffee and making one in camp. For the fire on the march, you'll want a "hot fire" and not the delightful bed of coals we normally associate with a "camp" or "cooking fire." Combustibles such as dry twigs, pine cones, gum balls, dried dung, lighterwood, pine straw, dry leaves, and softwoods will produce a hot fire. (Now, some wag usually asks if all fires are hot. Yes, some fires are hotter than others. Take, for example, the difference between a fire utilized for forge welding and a fire for barbequeing a pig.) This means a short duration fire to boil water quickly, and the quicker the better.

This small fire need not be much larger than the diameter of the mess cup, but remember 3-4 other pards will in all likelyhood be right there with ready cup. This is where a bail on a cup can come in handy to keep it in the sweet spot of the fire when the bayonet is on the musket in the stacks, yet small branches are available as cooking implements. Many small fires work better than one big fire in this instance. With a 10-15 minute halt, and some teamwork, a good cup of coffee can be had, and shared. Moving out while the coffee is half boiled is a period experience, as sad as it is, so it straggling to "cool" your coffee. In camp, the mess fire will normally be larger, and coffee preparation can be accomplished at a more leisurely pace. This fire affords coals by which to bring the water to a rolling boil slowly. Remember, the fastest cup of coffee is not necessarily the best, but while on the march one need not be picky about the beverage known as "the soldier's restorative."

Over time, you'll discover how different woods provide different fires. Yellow pine provides heat, but little or no coals. Hickory cranks out the BTUs. Oak coals well, but green oak is tough to burn. Walnut burns fast, but provides little heat. Poplar and soft maples acting in a similar fashion, but they produce a little more heat. Sweet gum is a world unto itself. A big piece of beech, persimmon, rock maple, cherry, or elm can be a good nightcap for the fire. Ironwood (a beech) makes a nice "cook set," if you are so inclined. The boys of '61 knew more about wood than most of us ever will. Learning the local wood can be a blessing.

So much for fire philosophy.

The coffee itself creates a debate from time to time. As a very loose rule of thumb, for federals, green coffee beans were early war, roasted coffee whole and ground begin to show up in mid-war, and in late war roasted ground coffee is common. Take these time spans loosely, as there was a lot of overlap. It really depends on the research for the scenario. Ground coffee shows up throughout the war, as does green whole bean, roast whole bean, and once in a while a mention of essence of coffee is out there. It appears to be a love/hate relationship with the latter.

While it has been rightly suggested ground coffee from the contractor is subject to adulteration, the reason for the conversion from green coffee beans to roasted ground can be attributed to a federal surgeon who noticed how much coffee was wasted by soldiers roasting and grinding their own. The story of this process, and the period letter describing the wasted coffee, was reprinted in a Civil War Times Illustrated article a few years ago. The doctor believed coffee was akin to a miracle drug, and was fighting hard to make sure soldiers received their fair share in a useable form.

If you haven't had the pleasure of working with green coffee beans, I suggest a simple search at http:// www.google.com for "green coffee" or "green coffee beans." Prices were hovering around less than $3 per pound shipped a few months ago when I bought my last batch. Go in with a pard on the coffee, as 5 pounds of beans is a bit much for one fellow. Some smaller volume vendors catering to the needs of the CW reenactor can supply smaller quantities.

This roasting and grinding of green coffee is a great vignette builder for those laid-back living history event ration issues. It takes time to develop the roasting skill, and the pards seem to enjoy fooling with the beans as an activity. Fit the type of coffee to be issued to the scenario if there is no other documentation to guide you.

Roasting the beans is a slow task. If you like nasty coffee, burn those beans quickly over a hot fire. You'll know when they are done, as the sweet coffee smell is overpowering. Test a few beans first before making coffee. It takes a little more skill to roast coffee beans at night, but it can be done.

For those interested in roasted beans at a moderate price, check near the bulk coffee beans in the local supermarket for pre-bagged house brand coffee beans. The local grocery store has them less than $3 per bag, and it is surprisingly good coffee. It doesn't have to be good, just hot, black, and slightly bitter.

To grind or not to grind? Try it both ways, and the ground coffee appears to release more coffee flavor in a shorter amount of time. On the other hand, if you need to stretch a small quantity of beans, boiling them whole can make a handful last for days. Whole beans can be used several times before crushing or trading to the local citizens for food, too.

Having a very small period reproduction coffee grinder at an early war event on the battalion wagon with the mess kettles might be fun, but for the most part grinding is in the mess cup with a bayonet, or in the plate with a musket butt (cover the beans in cloth first to prevent flying bean projectiles), or some other means. By nesting two canteen halves, a perfectly good grinder can be formed, too. Grinding beans can be more fun than it sounds, so give it a try sometime.

What about the ground coffee? It works fine, and will go just as stale in the haversack as anywhere else. Ground coffee also has the ability to pick up flavors, so when my favorite coffee-stealing-pard filches my coffee, he usually complains it tastes like salt-pork, slab bacon, or salt-fish. Um, don't put the lye soap next to the ground coffee, either. It is a bad move.

Coffee makers generally fall into two camps. The boil-then-add camp, and the add-then-boil camp. The latter works well enough for me, but some folks do like to get the water boiling before adding their coffee. I'm sure the boys of '61 argued the same thing with the same enthusiasm as any Liliputian egg-end debator.

Covering the bottom of the cup with 3/4" to 7/8" of grounds to start (I like coffee that walks and talks then grabs me by the throat and slaps me around for a while), but secret is in the slow boil. For me, filling the cup 1/2-2/3 full with water after the grounds are delivered, and letting the coffee come to a rolling boil makes a good cup of coffee. The only time I stir the coffee is when I add the water. If the coffee appears to be more akin to a spewing volcano of Guiness Stout than a gently bubbling cup of Java, then the fire is too hot.

Resist temptation, and don't stir the dang coffee at this point, Jonah. Let the coffee boil gently over some nice coals for 4-5 minutes. The longer it boils, the better the elixir, but don't let it become a foul tar-like substance. Watch the coffee carefully at the 3.5-4 minute point, as that's when bigfooted Jonah is most likely to knock over your coffee. If a horseshoe stands up in the coffee it is about right. If the horseshoe stands up for a moment and then dissolves slowly, the coffee is ready for consumption.

Remove the cup with the mess rag, add a few ounces of cold water to settle the grounds, and let the cup sit for a moment on the ground so the cup cools. (Remember to soak that canteen cover upon filling, so the water will at least be cool from evaporation, per the designer's intent.)Sometimes a canteen without a cover makes a good heat sink to cool the rim of the cup. For those who don't mind carrying an extra piece of tin, the classic peach can boiler works well for making coffee and then shifting it into the mess cup. My favorite coffee-stealing-pard (he knows who he is) does this, and it works just fine. The boiler comes in handy for other things as well.

Some folks strain their coffee with an old tea strainer. Is that something you want in your knapsack? Maybe not. Some folks have elaborate boil, lift, boil, schemes. Well, I'd lose the dang tea strainer the first time I fiddled around in the knapsack at 2:30 a.m., and I'm lucky not to spill the coffee handling it just twice. What works for you works for you.

Haven't said much about confederate coffee. Cargo documents indicate coffee came into Wilmington up until the capture of that fine port. Just about every account of the Appomattox Campaign mentions Lee and Longstreet's encounter with the first "real" coffee they had enjoyed in ages while dining with a civilian family, so coffee was certainly around. Adverstisements for real coffee show up in Petersburg newspapers in very late war, so the expensive elixir was available for civilians. It was available through the supply system in some quantity, available through trading with the yanks, and available via foraging. All of this is nice, but in my humble opinion we should be using more coffee substitutes as the war progresses, and be very happy when a CS pard shows up with a rare quantity real coffee. Of course, all of this depends on the event scenario. Substitutes are a whole world unto themselves, and a fun one to explore. Vicki Betts has some good coffee substitute information online, if memory serves me.

So, what's a substitute? Ready to use chicory can be found in grocery stores, and it beats digging, grating, roasting, etc. just to get an ersatz coffee. Sweet potatoes thinly sliced and baked in the oven make an interesting brew that's not half bad. Roasted barley, wheat or rye is a good drink, and Postum brand coffee substitute is not that far away from that. I have tried ground roasted okra seeds (hey, a great use for those woody end-of-the-season-pods), and it has an interesting taste. Avoid those pink/treated seeds found in the stores this time of year, as they are poison.

Roasted peanut hulls make good coffee. I have not tried acorns yet, but they were used. Probably the worst cup of coffee I've ever had is from dry roasted corn meal. Part of the confederate reenactor's experience should be trying these substitutes and appreciating the experience. While I can find no documentation for it, with the exception of chicory, ground coffee could be adulterated with these "coffee stretchers" for effect. If sawdust is used as a filler, avoid walnut, oak, exotic woods, and any anti-rot treated lumber.

Raw sugar can be had in the form of "Sugar in the Raw" in 2lb boxes from Cumberland Packing Corp., 2 Cumberland Street, Brooklyn, NY 11205 or http://www.sugarintheraw.com Most grocery stores carry it these days, and many in smaller size bags.

A type of sugar is available from the Hispanic section of many markets (even Wal-Mart). These are small cones. In the last few years, smaller cones are falling into disfavor due to additional research. Broken up small cones look a lot like broken up large cones if the pieces are small enough. Larger cones and nippers are available from James Townsend and Sons, and elsewhere. Molasses is a dandy sweetnener, but it begs a tight container. it can be bought in bulk from the local feed mill. Honey is good, and is sometimes available, and even lemon drops being used to sweeten and flavor coffee.

Essence of coffee was available, and provides much entertainment watching men attempt to spooning the stubborn substance from a container. Tins and labels are readily available for those who want to tin their own Essence of coffee. Several recipes are online. This is a good link as a starting point for Essence of Coffee information:

http://www.fugawee.com/coffee.htm

Perhaps another way, courtesy of J. Gillett via Camp Chase Gazette, but this uses modern ingredients:

"Add a teaspoon of instant coffee, powdered cream, and sugar untill have your desired amount. Then, carefully, add teaspoons of water untill you stir it into a THICK paste. If it gets too runny, add more amounts of the prediscribed ingredients."

What of canned ground coffee? According to the Coffee FAQ website, "The first company to sell coffee in a sealed tin container was Chase & Sanborn in 1878. At this time most people still roasted their own coffee at home. Chase & Sanborn sole coffee in sealed one and two pound cans as 'Chase & Sanborn Seal Brand' and 'Crusade Coffee'." So, that makes it very much post war.

That is probably more than you wanted to know, and then some. Don't take my word for it, instead take some quality time to reread what the usual first person accounts say about coffee. What about a coffee pot? Depending on the scenario, they can be just fine. Just remember who has to tote the thing."

A good way to interpret rations for younger folks:

http://www.nps.gov/gett/gettkidz/hardtack.htm

I'd like to thank Silas of CHAPs for reminding me to at least get around to updating this coffee article, and having a few odds and ends to add to it. :cool:

Petersburg Campaign? Hmmm, I wonder if the federals were roasting and grinding coffee in bulk back in the City Point commissary area where they were baking bread so fresh it was still warm by the time it arrived by USMRR train to be issued to the front line troops? Might be an area for additional research as part of that CW era forward depot concept.

Lots of holes in this, but it may be of some use.

Charles Heath

[deaj02]

Charles, thanks for your reply.

We do have a few refs. on CS coffee (detailed citations available on request):
"Our ration of meat has been reduced to a quarter of a pound of bacon per day, or three quarters of a pound of beef, but they are giving us lard in place of it. Besides we draw sugar, rice, coffee, and dried fruit pretty often. Our flour rations is eighteen ounces per day yet, and very likely to be so for the winter." [Garibaldi, 27th Va. Inf., ANV, letter #29, 1/9/64, Camp near Orange C. H.]
"This winter we drew coffee and sugar regular. They are making out to give us some clothing every once and a while so that there is not much complaining in camp." [ditto, letter #33, 4/22/64, Camp Stonewall Brigade]
"Our rations were not abundant while at Taylorsville; one pint of unsieved meal and a quarter of a pound of bacon per day. Coffee was made of parched wheat rye, and sometimes of rice when we had it." [Johnston, 7th Va., ANV, p. 236, Winter 63-64, Taylorsville, Va.]

[deaj02]

Jeff, I want to thank you and the rest of the staff for putting on a great living history program. We really enjoyed working with you. As for the coffe reference, I'll take a look through my notes and see what I can dig up.

Thanks, Bob. I was a small player in a big show. You guys did great. I especially appreciated your loud cheers at the appropriate times during the recruitment rally. Getting Union recruits from a pro-southern crowd can be difficult!

[MontReb]

A few months ago someone inquired as to the status of Mechanical Baking Co.. I can no longer access their web site, and I was wondering if anyone knew if they were still in business.

[Charles Heath]

...I was wondering if anyone knew if they were still in business.

Why not give them a call? This phone number may or may not still be current: (309) 353-2414.

Charles Heath

[Agate]

Concerning green coffee beans issued to the Federal Army.

Does anybody have anything that specifically supports the purchase of green coffee by the US Subsistence Department in any quantity during the earlier (or any, for the matter) period of the Civil War?

I understand that it is widely accepted, my question is what is this based upon? Is it advertisements, or is it the fact that someone found that one could purchase these goods from an earlier period living history supplier, thought it neat, and it becoming a trend.

I've looked for advertisements from the QMD for clothing in papers both east and west, and during different periods of the war, and have run into a number of advertisements placed by the Subsistence Department. I don't believe I've ever come across such concerning the procurement of green coffee. What follows serves as an example of what I have found:

Cincinnati Daily Gazette
April 4, 1862
Pge. 3, Col. 4

Army Stores

Bids will be received (from first hands and from citizens loyal to the Government of the United States only, and from whom the oath of allegiance will be required on acceptance of bid,) until 12 M., April 4th, 1862, marked "Proposals to be opened April 4th, 1862." for-

350 brls. Mess Pork, full weight;
50,000 lbs Bacon Sides, ribbed, in 200 lb strong boxes, strapped;
333,000 lbs. Hard Bread, in 50 lb. boxes, strapped;
300 bush. Beans in barrels lined;
33,000 lbs. Hominy. course, in brls. lined;
1,000 lbs. Black Tea, in strong boxes;
30,000 lbs. Rio Coffee, roasted, not ground, in barrels lined;
50,600 lbs. Brown sugar, in barrels lined;
4,300 lbs. Star Candles, full weight;
13,300 lbs Soap, in boxes;
210 bush Salt, in barrels lined;
633 gals Molasses, in barrels;
633 gals. Whiskey, in brls.

Cooperage must be of the best kind, and no charge for packages. All the above stores to be the best quality, to be ready for delivery on the Eighth day of April 1862, and bills in detail must be rendered by or before that day. Certificates of inspection, signed by the authorized inspector, must accompany each bill. Actual tare required. Packages to be marked, "C. S. Nashville, Tenn." Also with the contents, name, and address of seller. Bids for part of the above stores received-which for convenience, should be separate for different articles. The Beans and Salt to be in measured bushels. Marked samples required, except meats. The hardbread must be thoroughly dried and cooled before packing. For the Roasted Coffee, samples of the green coffee will be required.

C. L. Kilburn, Maj. and C. S.

In the very same colum btw, is an advertisement for beef to be delivered at Washington, as well as another from Kilburn (in Cincinnati) to be delivered at Nashville.

I would really like to see firm documentation supporting green coffee issued to the Federal Army. As I've asked for this before on the board, and nothing was presented, could we please do so now, or put it to rest as a reenactorism.


Regards,

John Sarver
Co. D,
1st Regt. Ky. Vols.
Cin. O.

[Hank Trent]

Searching the ORs for "green" near "coffee" gives a few examples.

Here's one, from a letter written by Charles Tripler, medical director of the Army of the Potomac, on Feb. 7, 1863, concerning the period Aug. 12, 1861 to March 17, 1862:

"...a regimental surgeon complained to me that green coffee was issued to his men, without the means of properly roasting it, and that they could not get the 'extra' rations ordered. Colonel Clarke, to whom I referred the complaint, promptly replied that green coffee was always issued; that it should be roasted in a mess-pan, or a Dutch-oven, or other vessel, purchased with the company fund..."

Hank Trent
hanktrent@voyager.net

[Charles Heath]

I understand that it is widely accepted, my question is what is this based upon? Is it advertisements, or is it the fact that someone found that one could purchase these goods from an earlier period living history supplier, thought it neat, and it becoming a trend.

For many years people had trouble finding green coffee beans in small quanitity, but this is no longer a problem, and they no longer have to be purchased in 50 or 100lb sacks. It may be based more upon numerous individual soldier accounts via letters and journals which back up period cooking chapters in manuals of the time rather than newspaper requests for bid advertisements.

A number of events have featured green coffee, and roasting (with various degrees of success) based on period letters for a specific unit in a specific location. If memory serves me, the background information provided for the Harrison's Landing event featured such a letter, perhaps from a fellow in the 83rd PVI, as just one example. Look for comments about kettles in journals and letters, and soon or later the writer will comment on the burned coffee beans from inexperienced cooks cooking them so fast the oils burn quickly and impart a bitter taste.

As a hint towards using packaging as a guide, coffee referenced in bags tends to be green, and coffee in barrels tents to be roasted. As always, there are exceptions, and the various OR citations Hank mentioned are a good place to start your research.

Charles Heath

[Sprowls]

Yes, definitely give them a call.

A few months ago they were experiencing some computer difficulties
and the best way to contact and do business with them, at that time,
was by phone. Anyway, that was my relatively recent experience.

Chuck Sprowls



Why not give them a call? This phone number may or may not still be current: (309) 353-2414.

Charles Heath

[Agate]

Thanks for the replies, very much appreciated.

I think the best place for further research on this would be a look for records of procurement in the Serial Set.

I should explain that I've run across at least thirty-five or forty advertisements placed by the department, and have just not found a record of their advertising for green coffee other than as a sample of quality.

Had Mr. Trent not provided something of authority, would not have much choice but to somewhat question this.

This advertisement business certainly doesn't mean they didn't purchase it, very much agree, as it is after all an advertisement, and not a record of procurement. Hopefully more will be shed in the records of the Congress. If the interest is there, will report back if anything is found.

Regards,

John

John Sarver
Cincinnati

[RebelReefer]

What were normal rations issued to a private in the Army of Tennessee? I've read that Rebs in the west were not issued salt pork nor hardtack, so what were they issued? Cornmeal and beef? Am just trying to find "safe" authentic foods that i can bring to an event that won't spoil in a haversack over a weekend.

[markmason]

What were normal rations issued to a private in the Army of Tennessee? I've read that Rebs in the west were not issued salt pork nor hardtack, so what were they issued? Cornmeal and beef? Am just trying to find "safe" authentic foods that i can bring to an event that won't spoil in a haversack over a weekend.

For starts find a copy of THE LIFE of JOHNNY REB by Bell Irwin Wiley and
read....

Another source to try is Sam Watkins CO. AYTCH

[FederalDrummerBoy]

Ethan,
I reccomend SOLDERING IN THE ARMY OF TENNESSEE.

_______________
Alex Kuhn CCFD

[Charles Heath]

You may find this of value as an example of one such regiment:

http://members.aol.com/cbbelt/Food/

The part about "blue beef" is interesting. At one time, a handy Florida beef producers website had a brief article on the topic of blue beef.

Charles Heath

[Amtmann]

Russel & Irwin Catalogue 1865. Can knives. Anyone interested can email me for a scan.

[deaj02]

"The coffee was sometimes issued to the companies from the Commissary Dept., green and unground and then ground up in coffee mills by the cooks, but as a general thing it was issued ground as we received it from our stores at the present time." [Pvt. Ryan, in Barnard, Campaigning with the Irish Brigade, pp. 74-75, 28th MA, no date or location]

[RebelReefer]

I've been racking my brain to think of a way to keep bacon from spoiling in the field for a weekend. I know salt pork was what the U.S. Army was issued but the modern version you can buy at the grocery store is unauthentic, so what do i use? My first choice would be bacon, but what else? Also how could i safely carry it in my haversack other than deep freezing it and cooking it all on friday night?

Ethan, please check this thread http://www.authentic-campaigner.com/forum/showthread.php?t=2560&highlight=bacon (http://www.authentic-campaigner.com/forum/showthread.php?t=2560&highlight=bacon). It should answer your question. Please use the "search" feature prior to asking questions as the topic may have been discussed. Thanks - Mike Chapman

[Charles Heath]

Forgive me for posting this yet one more time. Keep in mind this is The Sinks, and this has been reposted a zillion times by everyone and his brother anyway. I was going to post this to this week's bacon question, but it was already closed, homogenized, pasteurized, simonized, and treated for lice.

Bacon, More Than You Want to Know

This is a test of the Emergency Bacon System. The following information should only be used in a real bacon emergency.

Bacon is cured and/or smoked hog meat from the pig belly. Bacon produced at home, is typically dry-cured with salt, nitrites, sugar, and spices for a week or longer. Because of concern over N-nitrosamines, the use of nitrates for bacon curing is not allowed commercially (USDA FSIS 1997c). Home preparations, such as Morton Smoked-flavored sugar cure, contain nitrates and are recommended by the manufacturer for the use in bacon curing (Morton Salt Co.1996). Some ethnic bacon (Canadian bacon and Irish bacon) is made from leaner cuts. Pancetta is Italian bacon that is not smoked.

Real Bacon: The meat is first rubbed down with two kinds of salt and two kinds of brown sugar, to a traditional recipe. The meat is placed for a few on trays to allow the juices to drain, then hung for a week or thereabouts. It is then bone dry containing only meat. Often oak chippings are used to smoke bacon, giving them a distinctive flavour.

Non-Bacon with a Baconish Label & Vague Baconish Flavor: Large scale factory processors inject their meats with a saline solution by pumping the meat with hundreds of needles. The solution also contains monosodium glutamate, which is an artificial flavour enhancer, needed to cover the injection of the water and salt solution. This process often doubles the size of the meat to increase profit margins. Pork can contain up to 35% water naturally. Saline injection methods can increase the water content to a staggering 65-70% The white glue-like liquid and water that comes out of rashers when cooked is the water and monosodium glutamate, causing your rashers to shrink watching them fry or grill. Traditionally cured bacon only loses 2-3% when cooked

Don't try this at home.

Haversack bacon is considered a hazardous substance by OSHA and is regulated through the EPA as well as some state and local agencies. If you drop cooked or raw bacon at a living history, that site may eventually become as polluted as Love Canal in New York, and be listed as a Superfund Site. Be very careful with bacon or else you will become very familar with the Center for Disease Control's protocol for bacon transporation, storage, and preparation.

Before handling bacon (always wear your hazmat suit, neoprene gloves, and respirator before entering the bacon contaminated area), it is advisable to read the following material for a better understanding of the potential dangers, and what specific actions should be taken if any meat escapes the bacon containment area:

Alden L. 2001a. Bacon Glossary. The Cooks Thesaurus. Available from: http://www.switcheroo.com/MeatcureBacon.html. Accessed 2001 Sep 30.

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Alden L. 2001c. Bacon Glossary. The Cooks Thesaurus. Available from: http://www.switcheroo.com/MeatcureSausage.html. Accessed 2001 Sep 30.

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Busboom J. 1997. Curing and Smoking Poultry Meat. Pullman, WA: Washington State University. Available from: http://cru.cahe.wsu.edu/CEPublications/eb1660/eb1660.html. Accessed 2001 Sep 30.

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Centers for Disease Control and Prevention. 1994. Clostridium perfringens Gastroenteritis Associated with Corned Beef Served at St. Patrick's Day Meals Ohio and Virginia, 1993. MMWR 43(08);137 138,143 144. Available from: http://www.cdc.gov/mmwr/preview/mmwrhtml/00025191.htm. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1995. Outbreak of Salmonellosis Associated With Beef Jerky New Mexico, 1995. MMWR 44(42):1995 Oct 27. Available from: http://www.cfsan.fda.gov/~mow/jerky.html. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1997a. Foodborne Botulism From Eating Home Pickled Eggs Illinois, 1997. MMWR September 01, 2000 / 49(34);778 780. Available from: http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4934a2.htm. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1997b. Outbreak of Staphylococcal Food Poisoning Associated with Precooked Ham Florida, 1997 . MMWR December 19, 1997 / 46(50);1189 1191. Available from: http://www.cdc.gov/mmwr/preview/mmwrhtml/00050415.htm. Accessed 2001 Sep 30.

Centers for Disease Control and Prevention. 1997c. Vibrio parahaemolyticus Infections Associated with Eating Raw Oysters -- Pacific Northwest, 1997. MMWR June 12, 1998 / 47(22);457 462. Available from: http://www.cdc.gov/mmwr/preview/mmwrhtml/00053377.htm. Accessed 2001 Sep 30.

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Marriott NG and Kelly RF. Revised 1998. Dry-Curing Virginia style Hams. Blacksburg, VA: Virginia Cooperative Extension. Available from: http://www.ext.vt.edu/pubs/foods/458-223/458-223.pdf. Accessed 2001 Sep 30.

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Michigan State University Extension Service. 1999c. Cured Herring or Alewives. Lansing, MI: Michigan State University. Available from: http://www.msue.msu.edu/msue/imp/mod01/01600590.html. Accessed 2001 Sep 30.

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Mississippi State Extension Service. 2000. Curing and Smoking Poultry. Starkville, MS: Mississippi State Extension Service. Available from: http://www.msstate.edu/dept/poultry/smoking.htm. Accessed 2001 Sep 30.

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As a minimum, the above light reading will prepare you for actual bacon contact. Just about anyone can make a nuclear bomb, simply by going down to the local library and finding the right materials. Making bacon is somewhat more difficult (Did Einstein or Fermi try to make bacon? No. I rest my case.) for the average budding Nuclear Physicist, but here's a clandestine recipe.

Try this at home:

Home Curing Bacon for a Mild Flavor
By Maurice A. Alexander and William C. Stringer, University of Missouri-Columbia

"Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is usually more salty and less desirable than commercially prepared bacon. This guide will outline procedures for curing bacon to get a mild flavor. When production of bacon depends upon natural conditions for refrigeration, pork bellies should be placed in cure during December through February. The risk of spoilage is greater during the warmer seasons of fall and spring.

Product

To successfully home cure bacon, begin with fresh bellies that have been chilled to about 42 degrees F within 24 to 30 hours after slaughter. If the fresh bellies are purchased from a commercial source, they have been properly chilled. If the source is farm slaughter, take care to chill them rapidly. Do not stack warm bellies during the chilling process. Trim the bellies to desired shape and apply cure within 48 hours after slaughter. Bellies prepared from skinned carcasses may be cured successfully in the same manner as those from scalded carcasses.

Curing ingredients

Salt is the primary ingredient. Sugar is added to offset some of the salt's harshness. A combination of 3 pounds salt and 1-1/2 pounds sugar, either white or brown, is a basic mixture. There are several commercially prepared cures comprised of this basic mixture. Some have added spices and flavoring to give a characteristic flavor, aroma or appearance.

A cure mixture that performs well under home curing conditions consists of 7 pounds meat curing salt, 4 pounds sugar (white or brown) and 3 ounces of nitrate (saltpeter — optional). This cure produces a milk-flavored bacon.

Applying cure

If commercially prepared cure is used, apply according to the manufacturer's instructions. If you prepare your cure according to the suggested recipe, apply the cure at rate of 1/2 ounce per pound fresh belly. If you cannot weigh the ingredients and bellies, you can put the cure on by sprinkling the skin side and by rubbing the sides and inside well with the cure. Hold the belly on edge and tap gently on table to remove excess cure. The amount applied will equal about 1/2 ounce per pound.

Curing time

Stack the bellies crisscross no more than four layers deep on a table that is tilted to allow the moisture to drain away. Plywood on a set of sawhorses works well. Place the bellies in a well-ventilated, odor-free room and allow to cure 7 days. If the bellies freeze before 7 days, allow them to defrost and add one day to cure for each day they were frozen. After curing, the product should be smoked.

Preparation for smoking

Wash the bacon in warm water, hang in the smokehouse with door open and allow to dry. This may take two or three days. The meat will not take smoke until the surface is dry. If the meat is smoked when still damp, the smoke will be smudgy and the meat will not taste as good. When the bacon is dry, apply the smoke and allow about 36 to 48 hours to complete the smoking. Add sawdust or wood as needed during the smoking.

Smokehouse

A smokehouse may be constructed using three pieces of tempered masonite, stove pipe, a 30-gallon drum and frame lumber.

The outside dimensions are about 2 feet wide, 4 feet deep and 8 feet tall. This will smoke the bacons and jowls from five hogs.

Smoke from burning sawdust in the drum is vented into a lower corner of the smokehouse, then vented out the opposite corner near the top of a flue.

The drum should lay on a metal base with about 2 feet of 3- or 4-inch vent pipe to the smokehouse. Air vents should be made in the drum on the side opposite the vent pipe and about one-fourth the distance up from the bottom. Cut a hole in the top to allow filling with sawdust.

Start the smoke generator by putting crumpled paper in the lower vents, piling sawdust on the paper and lighting the paper. Leave enough room for air to get in as the sawdust burns. The sawdust should smolder and give off smoke. If it flames, dampen the sawdust with water.

Bacon hangers

Bacon hangers can be made of non-resinous wood material about 2-inches wide, 1/2-inch thick, and 12-inches long. Space four or five No. 6 galvanized nails along the board, make a hanger from No. 9 galvanized wire and fasten to the middle of the board.

Source of wood for smoke

Use only hardwood sawdust or chips for smoking. Resinous evergreen wood will impart an undesirable flavor. Sawdust from a stave bolt mill or sawmill where no resinous lumber is cut will be fine. Since most home smokehouses are designed to give a cold smoke, drying and smoking will take longer than at a commercial facility.

Handling the finished product

Bacon cured and smoked in this fashion is perishable and needs to be frozen or stored in a refrigerator until eaten. Remove the rind if it is not removed during slaughter, slice, wrap in freezer paper and freeze. The sliced bacon will retain its quality 2 to 3 months in freezer storage. If more bacon was cured than the family will eat in two to three months, wrap and freeze in chunks. Bacon will keep its fresh flavor longer during freezer storage if it is not sliced."

Source: Copyright 2000 University of Missouri. Published by University Extension, University of Missouri-Columbia.

This is a handy website:

http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_meats.html

This website is very handy, and portions have been quoted above:

http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_toc.html

Evidence our allies, the Brits, have the same problems with the dreadeed bacon as us Yanks:

How often do you breakfast on truly crisp, flavoursome bacon? Ask anyone what they think of bacon today and they will voice the same complaints. Why does it shed a pool of white milk when you fry it? Why, instead of crisping up, does it resolve itself into something with the texture of boiled cardboard? Unfortunately, 50 years of food science have failed to ensure a standard of excellence.

The bacon industry always insists that the product on the shelves is what the average person wants. And, they add, it is all the average customer is prepared to pay for. Bacon is not seen as a gourmet food because, traditionally, it has been the food of the poor - pigs being convenient scavengers to keep around the cottage or farm.

But the Great British breakfast deserves better bacon - and now we can thank the organic movement for a revival of interest. The Prince of Wales has been the main instigator. The organic bacon launched by his company, Duchy Originals, has been trotting off the shelves since the end of last year, though it is hardly cheap at £3.99 for a 184g pack. The company also produces free-range bacon and these sales are booming too, not simply because it comes from the Duchy, but because it's so good. It's certainly the best I've eaten.

The Prince's Highgrove estate has some 125 sows, producing no fewer than 2,500 piglets a year. Its organic hams were selling well and it decided to use the 5,000 pork loins to create another organic product: bacon. However, Duchy wasn't in a position to manufacture the bacon itself, and so it looked for a producer. A big factory could easily have done the job, but Duchy didn't want a factory finish. It wanted bacon that tasted the way it used to: a dry-cured product that wouldn't leach milky water in the pan.

One of Duchy's press officers, Fiona Gately, previously worked with Food From Britain, an agency that supports small producers. She approached the best curers and, after many trials with different cures, commissioned Denhay Farms in Dorset. Denhay is owned by George and Amanda Streatfeild, who are renowned for their prize-winning West Country cheddars and air-dried hams. But could they bring home the bacon too? Because of their judicious mixture of old and new techniques, the answer was yes.

I took the train to Dorchester to see for myself. Amanda Streatfeild drove me through Bridport and on to Marshwood Vale, a designated Area of Outstanding Natural Beauty, where they farm an estate of 1,850 acres. They have 950 Friesian and Holstein cows that provide the milk for the prized cheese - a by-product of which, whey, is an essential part of the diet of their own pigs.

As soon as I met George Streatfeild, there was one question uppermost in my mind that I had to ask: why should his bacon cook perfectly when so much factory bacon exudes a milky sweat?

"Ah, the white stuff," he replies. "When I exhibit at trade fairs, I'm tempted to put up a sign saying 'No White Scum Here'. It's because producers put too much water into the meat. If your integrity lets you sell water instead of bacon, that's what you do."

How do you fill bacon with water? "You inject it with brine and polyphosphates - gelling agents that hold the water in." It occured to me that I had heard of polyphosphates before. George jogged my memory: "They use them in wallpaper paste."

In the traditional cure that George uses, salting and drying result in a 30 per cent weight loss, so the bacon is reduced to 70 per cent of its original weight. "Most factory bacon is 110 per cent of the original weight," he remarks with a smile. "That's the added water." The wet cure, it seems, is very wet indeed, hence the nefarious white residue. But most so-called dry-cured bacon isn't much better. George has a theory that this is because of the factory practice of compressing and freezing the dry-cured sides of bacon to -15?C so that they can be sliced on heavy-duty industrial cutters. "I think this process must break down cell walls, with the result that liquid runs out when you cook the bacon," he says.

How did we let our bacon go to the dogs, I ask. Government food policy? "It's easy to lay blame," George says, "but you must remember that during the war we failed to feed the nation (we lost merchant ships as our food convoys tried to break the Atlantic U-boat blockade). We decided never again to be held to ransom."

As he shows me round, I'm amazed to learn how simple it is to make good bacon. Even so George benefits from the advice of Tim French, a former Bristol Meat Research Institute scientist who was around in the Fifties, when they made bacon properly. Both Denhay Farm's organic bacon (from Highgrove) and its free-range line (from farms in Norfolk) are made the same way. De-boned and de-rinded, they are massaged with a precise blend of salt, sodium nitrite and organic sugar. A 10kg side will use no more than 33g of cure. "We are parsimonious with salt," says George.

The meat is laid in plastic boxes with drainage holes - to allow the juices to run off - and then hung for two days to drip-dry. After being chilled to -2?C, the sides are transferred to the cutting room to be sliced on two Berkel cutting machines, made in about 1950 and known as 'the old ladies'. The bacon is then simply trimmed and vacuum-packed and that's the end of it.

For George, however, it is far from the end of the matter. Organic pork has some way to go yet, he says, and we must return to the beginning if we want to improve on its flavour. "The fat isn't firm," he explains. "It's lacy, which is due to the feed. Up until the war, pigs were slow-growing and heavy, fed on mangolds, fodder beet and barley. Today's feeds contain maize, which was hardly known 50 years ago. We need more research."

If George thinks it's worth the trouble, then so do I.

Source: Waitrose.com March 2000

Don't try this in cold weather unless you want shrinkage:

"Modern bacon is generally extremely disappointing. "Standard" bacon is pumped full of salt water during the curing process. This reduces the curing time, and stops mass from being lost, which means that shops make more money from the same haunch. However, as soon as you cook it, the muscle fibres in the meat contract and squeeze out a flood of water and yucky white foam. Very disappointing.

Most butchers, and some supermarkets, will be able to sell you "dry cured" bacon. In theory, this is bacon cured the old-fashioned way, by covering it in salt and allowing osmosis to take its natural course. No water is added. In practice, the label "dry cured" means different things to different people, and the quality of such bacons varies greatly between brands and shops. (Safeway's dry cured bacon, for example, only produces marginally less foamy liquid than their standard variety.)

And then there's the "extra lean" bacon. Bacon without all the fat, rind, and, er, flavour. Folks, if you're considering low-fat bacon, do yourself a favour and don't buy it at all. Have a banana instead.

We have just adopted a new bacon policy: henceforth, we will only be buying absolutely the cheapest bacon we can find in our local supermarket's meat department.

Why? Well, if we're going to put up with water-cured bacon, we might as well pay as little as possible for it. A 300g pack of super-cheap-ultra-value bacon costs about a pound. A comparable pack of "branded" bacon will set you back two or three. Secondly, cheaper bacon is fattier bacon. Guess where bacon's flavour comes from? It's the fat. Fatty bacon just tastes better.

I think it was at World Science Fiction Convention in 1995 Joe Haldeman explained his technique for cooking perfect bacon: cook it in the nude. He reasoned that standing naked over a hit stove forces you to cook the bacon slowly, over a low heat, so that it doesn't spit and spatter all over the place, speckling your delicate milky flesh with gobbets of hot grease.

I have tried this. It does work, provided that you get top-quality bacon that is really dry-cured, rather than just "dry-cured". If you use cheap, fatty bacon, however, you need to modify the technique slightly. First of all, toss it in a frying pan and give it a good hard blast on a very high heat. This makes the meat contract very quickly, expelling most of the stored-up water right up front. Pour off this water. (Don't wait for it to cook and bubble away--you'll just boil the bacon.) Then, you can either continue to fry, grill, or oven-bake the bacon as you would normally."

Finally, this secret goverment site tells you more than you want to know about the Rasher Ridge Bacon Massacre in Idaho:

http://meat.tamu.edu/bacon.html

What was the question?

Yup, real dry cured bacon will last a year or more in your haversack if kept in a cool dry place. The fake stuff will spoil in less than a day.

Portions of this post were tongue (not peppered and smoked) in cheek (not jowl) for those with little or no sense of humor. Other portions are as real as it gets, and may be marginally educational."

================================================== =====

Again, my humble apologies, but the weekly bacon question drove me off the deep end once again. :D

Charles "Duroc" Heath

[dusty27]

Charles,

Uh, thanks?

Deep End? I'll say...............

[Jim Peterson]

Guys,

Could Paul take Charles' post on bacon and the other 19 most asked questions on this board and put them in a folder? Make it so that new members to the board would have to open the folder and click/view each subject before they can make their first post. Can the software do that? Something like than could cut down on the posts.

Jim Peterson
33rd NC and RP

[Gallinipper]

Charles,
I'm sure I speak for many others when I say I knew most of that already. How about posting some new info on the subject? :D
Rich Croxton

[ephraim_zook]

Charles,

You have entirely too much time on your hands. :sleepy:

Ron Myzie

[Vuhginyuh]

Both Denhay Farm's organic bacon (from Highgrove) and its free-range line (from farms in Norfolk)

Free-range hogs? I love it. They are fondly referred to as ''Piney Wood Rooters".
Cook this bacon well; it is susceptible to Trichinosis because the animals have access to bare soil and their own waste.

This type of information is valuable to a nineteenth century mind-set. The raising of hogs and the products they provide are very important things to know. The amount of pork bones in and around the camps and house sites in NC is remarkable. It is a dietetic artifact common in every 18/19 cent area.

[Rear Guard]

Has anyone ever read of soldiers dying from heart attacks? Given the often poor diet (ie: salted meats too much coffee and little or no fruits and vegetables) and rigorous marching in hot weather, it seems likely that this would have occurred, yet I've never seen any mention of it in the books I've read.

Jeff Lawson
Rear Guard

[markj]

Hi,

This is hard to say since, of course, the level of medical knowledge left much to be desired, autopsies were rarely performed in the field, and there were so many other afflictions that could either exacerbate heart trouble or otherwise kill you. Medical evidence indicates Robert E. Lee suffered from heart trouble (angina pectoris, as I recall) and it was a contributing factor to his death albeit this happened, of course, in 1870.

The causes for many men's deaths were vaguely recorded as, for example, "congestion of the brain" or even "nostalgia." Many ostensibly healthy men, just as they do today, simply keeled over and no one ever figured out the cause. Even today we see healthy and well-toned athletes drop dead from unknown causes. I remember one doctor talking about an autopsy he did in which he said, "If it weren't for the fact that guy was dead, there was no reason why he shouldn't have just gotten off the slab and walked away."

Poor diet, rough living conditions, and bouts with such charming diseases as typhoid and chronic diarrhea undoubtedly did not help anyone with heart trouble. However, rotten meat and wormy hardbread aside, one can argue that 19th Century folks were in some respects "healthier" since they ate food containing less saturated fats and refined sugar. Their food was often fresher since, of course, cold-storage was relatively rare (ice-boxes did, however, exist). They also, as a rule, got more exercise (no couch potatoes!). Although many men smoked, cigarettes were almost unknown--pipes, cigars, and "chaw" were the order of the day. Since "nicotine delivery systems" like cigarettes basically didn't exist, in my view, heart disease and emphysema rates were likely lower. This fact, however, was undoubtedly balanced by fairly high incidences of lip, mouth, and throat cancer. Ulysses S. Grant, a heavy cigar smoker himself, died from throat cancer in 1885.

I guess, in a sense, everyone who died had a "heart attack" (or cardiac arrest) since, of course, their hearts stopped beating no matter the actual cause!

Regards,

Mark Jaeger

[Rear Guard]

Good point, they likely had different names for it. Has anyone ever seen a listing of 19th Century medical terms and what we would call them today?

Jeff Lawson

[hireddutchcutthroat]

I imagine heart attacks did happen, but keep in mind for the most part these "men" were in there late teens and early twenties. Besides, there was no such thing as a 500lbs reb, most of those guys were 150lbs soakling wet. Heartattacks are probably more common in our ranks than theirs. I have known of 5 fatal heartattacks at events that I have been at.

[BHoover]

one can argue that 19th Century folks were in some respects "healthier" since they ate food containing less saturated fats and refined sugar. Their food was often fresher since, of course, cold-storage was relatively rare (ice-boxes did, however, exist).
I'm not so sure about that. Their fats would have been almost exclusively animal fats: lard, tallow, suet, etc. so the sat-fats and cholesterol would have been higher than today. Also, lack of refrigeration doesn't imply fresh foods. Quite the contrary in fact as much of the food had to be preserved. This could lead to moulds and rots, and some of the preservation methods were not very healthful either (e.g. massive amounts of salt, or lead-based paints on the inside of canned food tins).

I read a study a few years back which showed a marked decrease in stomach cancer in the US during the mid-20th century, which coincided with a decrease in preserved meats due to the increase in home refrigerators. I'm sure there are other studies of this as well but the bottom line is that our modern food supply is much cleaner, much fresher, much better preserved, and in general much safer than was the norm at any time in our past.

[bAcK88]

Heres a quote from the Regimental History of the 63rd Virginia Infantry by Jeffrey Weaver.
This regiment was made up of older men from south-west Virginia and was made up of mostly Unionist men.

pg.49 "December 1863-September 1864- The Atlanta Campaign"
Disease was the worst enemy of the 63rd this winter. Several men died of illness over the course of the winter. Disease had not been a major factor in the regiment's readiness before this time, and the outbreak had some effects on morale. One man died of an apparent heart attack, then called "dropsy," in December. Some of the men were older than the victim and must have feared a similar fate. Age would play an improtant factor in the battles to come in the hot Southern summer. These were mountain men, used to a colder climate than the Georgia boys who were about them.

Hope this helps,

[markj]

I'm not so sure about that. Their fats would have been almost exclusively animal fats: lard, tallow, suet, etc. so the sat-fats and cholesterol would have been higher than today. Also, lack of refrigeration doesn't imply fresh foods. Quite the contrary in fact as much of the food had to be preserved. This could lead to moulds and rots, and some of the preservation methods were not very healthful either (e.g. massive amounts of salt, or lead-based paints on the inside of canned food tins).

I read a study a few years back which showed a marked decrease in stomach cancer in the US during the mid-20th century, which coincided with a decrease in preserved meats due to the increase in home refrigerators. I'm sure there are other studies of this as well but the bottom line is that our modern food supply is much cleaner, much fresher, much better preserved, and in general much safer than was the norm at any time in our past.

Hard to say but, then again, people as a rule were far more active than we are today and I would suggest this canceled out the negative effects of animal fats to a great extent (sidenote: Neanderthals apparently had an almost exclusively meat diet). If you didn't have access to a horse, you walked. However, that doesn't mean you didn't have time for leisure. I've heard of Amish farmers taking two naps in a single day.

I based my comments on "fresh foods" on the fact that, at least as stated in Indiana newspaper ads, these were available even in the winter (although undoubtedly for higher prices). In September 1860, a man wrote a letter to a Lafayette IN paper commenting on how fast he was able to travel down to Nashville TN--less than twenty-four hours by train. Therefore, depending on the circumstances, it stands to reason that produce could be often delivered by rail while it was still (relatively) fresh.

Lafayette IN (where I live), incidentally, was located on the Wabash River and was thus easily accessible by boat. It was a major commercial hub in this part of Indiana: goods and produce could be easily shipped in except if or when the river was frozen. The transportation infrastructure was sufficiently advanced in this region by the 1860s (not to mention Indianapolis, Chicago, Cincinnati, Louisville) that you could usually get what you wanted assuming you could pay the price.

Indeed, improvements in sanitation and food preparation have made a world of difference. As late as 1906, the City of Philadelphia reported no less than 1,063 deaths from typhoid alone. Somewhat tying in with the topic at hand, check out the following interesting title about city life in the 19th Century: Warner, Sam Bass Jr. The Private City: Philadelphia in Three Periods of Its Growth. Philadelphia: University of Philadelphia Press, 1968.

I'll see if I can dig up some advertisements from the papers that further discuss what was available here in Lafayette. The city itself was one of the larger population centers in the state of Indiana, with about about 14,000 in 1863, and it also reported having at least 80 saloons!

Regards,

Mark Jaeger

[James Brenner]

While I can't say much about the immediate effects of diet on active duty soldiers, a quick look at pension records will reveal the long term effects on the veterans. Those who did not seek a pension for wounds or injuries often times sought compensation for health and diet related disabilities. For example, Stacy Pettit, of Company K, 104th Ohio Volunteer Infantry, petitioned for a pension in 1889 citing "disease of the stomach and resulting disease of the heart". In his affidavit, Pettit wrote that his troubles became serious at Knoxville, TN. "We were reduced almost to famine during the time we were besieged by Gen'l Longstreet, having to subsist for some weeks upon bread made from chopped oats and mill sweepings. I applied during our stay there to Dr. Sheldon our regimental surgeon for remedies, but he said my stomach revolted at the food we had and he could do me no good until we had a change in commissary". Pettit died four years later.

The other thing to consider is the proliferation of salves, ointments, remedies, tonics, and powders that catered to the veterans market in the years after the war. There were cures for everything from arthritis and rhuematism (sp?) to heart disease and liver ailments. The combination of poor diet and active campaigning took its toll on the soldiers, but it took awhile.

[KarinTimour]

I'd have to weigh in with Bruce on the issue of saturated fats -- I doubt very many of the soldiers were using sweet oil (olive oil) rather than lard, butter, etc. in their frying.

In terms of the activity, perhaps farmers or rural people were getting enough exercise to challenge the amount of plaque in their arteries -- but with the rise of cities, there were also clerks, mechanics, factory and retail workers among the soldiers. Many of these folks stood all day in one place or with relatively little movement.

Mark's points are well taken that the transportation system had improved. At the same time, wasn't it the Civil War and the rail transport of hogs and cattle to Hormel's and Swift's meat packing plants coupled with army contracts that made them huge firms? Stockyards were hard up against the butchering floors, with no screens and oceans of flies. Preservation of Army beef was uneven at best -- how many accounts have we read of "green hunks of meat" or "mystery meat" in diaries and memoirs? Have you seen those pictures from the seige of Petersburg where the same tent is sheltering hay on one side and blocks of soft bread stacked like cordwood right on the ground on the other side?

Personally, heart disease takes longer to kill you -- perhaps the stats from 1890 or 1900 could answer the proportion of soldiers with impaired circulation. But the more likely death was diarrhea, dysentery or typhoid from filthy food handling practices, sinks located too close to water sources (or using water sources AS sinks). Intestinal parasites are probably present as well -- how many times do you hear of them eating beef or pork raw because the rations go out and the long roll sounds? Or they are so excited to get some fresh meat they can't wait to cook it. Add a little cholera here and there and that's how your food and water is going to kill you quick.

Remember if you've got diarrhea, you're losing electrolytes and need to replace your fluids as quickly as possible and stay hydrated. But what if you're on a 20 mile forced march and there are guards posted on all the wells you pass, or the guys (and horses, cattle, etc.) ahead of you on the march have drunk the local wells dry? There are lots of mentions in civilan memoirs of "the water was three parts mud for weeks after the armies went through."

And then there's scurvy, which the Union army, at least, fought on and off for the first few years. Anybody recall "and then we took the dessicated vegetables and threw them in the ditch....?" In late 1861 and early 1862 the U.S. Sanitary Commission fought scurvy by staging socials and theatericals in communities across the North, charging admission of a potato or an onion, and then shipped the veggies to the men in the field. Problem is you can lead a guy to an onion but you can't necessarily make him eat it. Pickles, on the other hand were consumed straight out of the crock as soon as it got to camp. So the San Comm switched gears and women pickled anything that would sprout, and jars, crocks and containers of all sorts were shipped south, to be consumed with great relish (pun intended), heading off scurvy deaths.

All of this, by the way, is assuming you're ablebodied and have the teeth to chew your rations. If you got wounded, or too sick to eat, and ended up on in the hospital in the early years, they would issue you the same food and just bring it to you and lay it on your cot. If you'd been shot in the face, or were too ill to digest hardtack, well, it just sort of mounded up on your blanket and in more than a few cases, men starved to death surrounded by rations they couldn't eat.

And then there is food adulteration -- there is a famous story of Mother Bickerdyck when she was the matron of a hospital in Tennessee. She was always trying to buy milk and eggs off the locals, but got fed up with the rotting eggs and watered down milk she was being offered. So she got permission to go north to Wisconsin, did a speaking tour asking for donations of dairy cattle and hens. Herds and flocks were gathered and shipped to Tennessee, where they served the wounded fresh eggs and milk for the duration of the occupation -- some of the cattle even were part of Sherman's march (or so legend has it). Mother's famous quote when she got the first pails of milk and fresh eggs was "This is milk and eggs from LOYAL cows and hens."

Karin Timour
Period Knitting -- Socks, Camp Hats, Balaclavas
Atlantic Guard Soldiers' Aid Society
Email: Ktimour@aol.com

[Rear Guard]

Pension records would no doubt tell a story as they did reveal chronic back troubles were suffered by my Missouri (Yankee) Cavalry ancestor. Apparently, it was common for the horsemen to suffer from compressed vertebrae and ruptured discs from the constant pounding. In his case, he also claimed a chronically swollen testicle (a Doctor reported an incredible 12" in diameter) was due to his service in the rebellion and he claimed it prevented him from working his farm for extended periods of time after the war. He did spend some time in the Little Rock hospital during his service and I've always wondered about his malady being venereal disease related since I've read that Little Rock was a place where they treated a great number of such cases. Maybe it was from "ridin' a dutch gal" and not a horse. I'll never know for certain.

Jeff Lawson

[ferraius]

I like the term "dropsy." Many men did "dropsy" off by the side of the road from overexhaustion, dehydration and poor diet. Who's to say whether they were heart attacks or not? And the average man in those days was a hell of a lot tougher than what is called a man today.

I've got three blankets!

Jon O'Harra

[Hank Trent]

he also claimed a chronically swollen testicle (a Doctor reported an incredible 12" in diameter) was due to his service in the rebellion and he claimed it prevented him from working his farm for extended periods of time after the war.

For what it's worth, that sounds like it might be hydrocele, which is not a symptom of venereal disease, but is more apt to be caused by an injury, if a definite cause can be pinpointed.

"The ordinary hydrocele occurs as a chronic disease... It is most frequently met with in individuals about the middle period of life... Most commonly the size varies from that of a hen's egg to a small cocoa-nut, but sometimes it may attain a considerably greater magnitude than this..." (Erichsen, The Science and Art of Surgery, 1860)

Treatment consisted of draining the fluid or performing surgery or injecting an irritating substance.

On the general topic of 19th century medical terms and what they'd correspond with today... I've seen some lists on the internet, but it's unfortunately not so easy, if you want to gain a real understanding of what health problems were being suffered in the period and how they'd be diagnosed today. To oversimplify greatly, 19th century diseases were often categorized by symptoms, while modern diseases are usually categorized by cause. So there's not always a one-to-one correspondence.

An excellent example is the quote cited above, "One man died of an apparent heart attack, then called 'dropsy,'..."

Well, yes and no. "Dropsy" was "A preternatural collection of a serous fluid in any cavity of the body." (Dunglison 1854) In other words, dropsy described a symptom--collection of fluid--but not any underlying cause. "Heart attack," as vague as it still is, is more of an attempt to describe the cause of a variety of symptoms such as chest pain, unconsciousness, etc.

There could be many causes of dropsy.
[Dropsy] is generally the result of disease in some of the important organs of the body, and is occasioned by defective absorption, excessive effusion, or both combined... It may also be idiopathic, due to some morbid condition of the blood, suppression or cessation of inordinate discharges; or symptomatic, resulting from disease of internal organs, as, of the heart, liver, kidneys, spleen, peritoneum, etc. (King, The Causes, Symptoms, Diagnosis, Pathology and Treatment of Chronic Diseases, 1867)

Because swelling of the lower legs is a common sign of heart disease, there's a big overlap between dropsy and heart disease, but the words and the meaning behind them are not synonymous.

Medical writers have not positively determined the particular cardiac affections which occasion dropsy... The first observable symptom of [dropsy] due to a cardiac lesion is a swelling of the feet and ankles, pitting upon pressure; the swelling increases, and gradually ascends upward. Indeed, a dropsical swelling beginning in the ankles is considered a very important indication of heart disease. (King, The Causes, Symptoms, Diagnosis, Pathology and Treatment of Chronic Diseases, 1867)

Hank Trent
(Don't get me started on 19th century medicine)
hanktrent@voyager.net

[marcstephen]

Can anyone tell me where I can find "dessicated vegetables" (spelling??)
Thank you in advance. :wink_smil

[VIrginia Mescher]

Can anyone tell me where I can find "dessicated vegetables" (spelling??)
Thank you in advance. :wink_smil

The information below was posted on another forum but it was not signed so I don't know who the original poster was. I have not tried it so I don't know if the recipe works or how it tastes.

Dessicated Vegetables

You will need a food dehydrator for this to work well.
It can be substituded by doing this stuff in the oven, but it is
a great deal harder to work with in the end.

INGREADIENTS:

Cabbage, 2 medium to large heads
Carrots, 1/2 bag of sliced, frozen kind will do.
Turnips, about 4 medium sized with the tops on them.
Parsnips, about half the volume amount of turnips
Onions, maybe 3-4 of the smaller yellow onions.

VEGETABLE PREPARATION:

Slice the cabbage into quarters, then remove the stem, and seperate them so
that the leaves are not connected to each other. Cut the turnips into small
slices with the turnip tops diced into smaller
portions and set away from the meatier turnip bodies. Slice the onions up.

VEGETABLE COOKING:

In a large pot, boil the turnip tops and cabbage together until tender. In a
seperate pot, cook the boil the rest of the ingredeints together until they
are cooked completely. DO NOT OVER COOK the veggies. They must be done
almost completely but still retain the ruffage texture. Drain everything
well, pressing as much water out as you can. The best way to do this is take
a smaller bowl and push it on the veggies in the strainer to get out as much
water as possible. The more water you remove now, the less the dehydration
process will be.


DEHYDRATING THE VEGETABLES:

If using the deydrator, use the 4" x 4" x 3" freezer containers for moding
the veggies into shape. It will help if you poke a lot of small holes into
the containers (about the size of the tip of a ball point pen) to aid in the
dehydration process.

If using the oven method, put the veggies into a 9"x13" pan and preset the
oven to 200-250`F.

Layer the veggies into the containers in the following manner:
Cabbage mix (1/2 inch), carrot mix (one even layer)

Always start and end with the cabbage mix. The layering should end up with a
3 inch thick lazzania type dish.

If using the deydrator, dehydrate the containers until the veggies in them
become a hard brick of uneditable food. There can not be any moisture in the
mix when done with it. This can take a few days to do. When done, take out
and it should be ready to go.

If using the oven method, put the pan in the oven, then put a wooden spoon or
something in the door of the oven so that the moisture will escape. This may
also take hours to work. When they are all done, take a saw (yes I said a
saw, like a butcher's bone saw or a clean carpenter's miter box saw) and cut
the big block into smaller blocks of about 2-4 inch squares. You may need to
first trim off the edges if they have turned dark brown before trimming the
bricks into the appropriate sizes.

AN EXTRA TOUCH:

You may also want to wrap the bricks into brown butcher paper (the older dark
brown type and not the newer shinny light brown stuff). This will hide the
plastic bag and give it an authentic packaged look. I am not sure if it was
issued in the brown wrapper, but it will still look good while you are
holding on to it until you are ready to use it. It will also keep the black
powder out of the veggies if you spill or split a cartridge in your haversake
before you are ready for dinner.

DISTIBITION:

To distrubute a small quantity of these, please find the following:
1 Qtrmstr Sgt for the distributing of these items.
1 Armed guard to keep the enlisted from trying to kill the Qtrmstr Sgt.
and an optional horse to aid in the Qtrmstr's escape.

The ingreadients came from Billing's Hardtack and coffee. The preparation
comes from trial and error. The total cost of the items, when in season,
should only run about $10 total for about 4-8 bricks worth.

ADDITIONAL METHOD

You could possibly make these by using 2 dutch ovens, however, it will
require one oven inside the other and the lid of the inner oven would not be
put on and the lid of the outer one would need to be proped open to allow for
dehydration. Again, this will take hours, if not days, to make. I have not
tried this method, but I have thought it out and would need to experient
repetidly to get it right before perfecting the veggies.

[MissAnnaMae]

There has already been a thread on this....

http://www.authentic-campaigner.com/forum/showthread.php?t=1423&highlight=desiccated+vegetables

[Pvt Schnapps]

Can anyone tell me where I can find "dessicated vegetables" (spelling??)
Thank you in advance. :wink_smil

Good luck on the desecrated vegetables. The Subsistence Department also issued dried potatoes, a version of which you can find in ethnic (Latin American) food stores, under the name "Papa Seca." You need to simmer them for 20-30 minutes to make them edible, but they're not bad.

[Yulie]

Can anyone tell me where I can find "dessicated vegetables" (spelling??)
Thank you in advance. :wink_smil

Marc,

Where to find dehydrated vegetables? Best on-line reliable source I've used (when I don't want to dry them myself) is:

BulkFoods at http://www.bulkfoods.com/products.asp.
The direct link to the diced dehydrated vegetables is: http://www.bulkfoods.com/search_results.asp?txtsearchParamCat=32&txtsearchParamType=ALL&txtsearchParamMan=ALL&txtsearchParamVen=ALL&txtFromSearch=fromSearch&txtsearchParamTxt=4482

I don't know where you hail from, but if you are in the Detroit area you should go to Eastern Market -- it's my main source. There are at least three stores that carry dehydrated vegetables, fruits, herbs, spices, cereals, grains, rice, beans that are appropriate/accurate for the mid-nineteenth century: Rafael's, Rocky Peanut Company, and Hirts, Co. Rafael's also carries real wood-charcoal.

Yulanda

[jaybird]

Pards,

Have come across a lard can of some age, but I don't think it's that old. However, what kind of container was lard, or similiar items (not hardtack or ammo), packed/transported/kept in?

[VIrginia Mescher]

Pards,

Have come across a lard can of some age, but I don't think it's that old. However, what kind of container was lard, or similiar items (not hardtack or ammo), packed/transported/kept in?

I found the following in _Miss Beecher's Domestic Recipt-Book_ by Catherine Beecher (1858).

"Lard and Drippings must be kept in a dry, cold place and should not be salted. Usually the cellar is the best place for them. Earthern, or stone jars are the best to store them in."

Sarah Hale wrote in, Mrs. Hale's New Cook-Book_ (1857), in the section on trying lard, ".... strain it into small stone jars, or deep earthen pans, and when perfectly cold, tie over it the skin [pigskin] that was cleared from the lard, or bladders which have been thoroughly washed adn wiped very dry."

"To Preserve Unmelted Lard for many months. It may be kept well during the summer months by rubbing fine salt rather plentifully upon it when it is first taken from the pig, and leaving it for a couple of days; it should then be well drained, and covered with a strong brine; this, in warmer weather, should be changed occasionally. When wanted for use, lay it into cold water for two or three hours, then wipe it dry, and it will have quite the effect of the fresh leave [lard] when made into paste [pastry crust]. Inner fat of pig 6 lbs; fine salt 1/2 to 3/4 lb.: 2 days. Brine, to each quart of water, 6 ozs. salt."

In my store ledger research and transcriptions, I only found lard being purchased in cities. It was purchased in varying amount and not always in whole pound increments, which leads me to believe that the customer asked either for a certain dollar amount, such as $ .25 cents worth of lard or just asked for a specific weight of lard.

It is possible that when lard was puchased, the store owner wrapped the purchased amount in paper and the customer then stored it in a container at home, or brought a container, such as a tin pail with him. Bringing one's own container was not unusual. I found many instances where molasses or kerosene was puchased and at the same time, a molasses jug or oil tin was purchaed at the same time and the container was a separate purchase.

Not finding any CW period reference as to how it was sold or stored in the store, I used books closest to the CW time period that I could find. In _The Grocer's Hand-Book_ (1882) the author stated, "It is put up in kegs, barrels, and tierces, and also in small cans of several pounds weight."

A bit later the _Grocer's Goods: A Family Guide_ by F. B. Goddard (1888) stated, "Lard may be had in barrels, wooden and tin tubs and pails, and in one pound tin cups. It is also retailed in bulk, like butter."

[amazingkenneth]

Hello All,
Here is a question that I would like to get some information on. I was reading on items issued to the troops. We know about hardtack, fatback, etc..but vinegar was also issued. Does anyon know how troop would have recieved it? I guess was in a spare canteen. Or my thought was that they recieved it in a container.

Your Servant,
K.J. Reihl

[Ringgold]

Herr Riehl,

One thing I can guarantee you, it would not do well in a metallic container. If it were galvanized, it would eat the zinc right off of it. If it were iron, it would rust it badly. You should see what true vinegar does to the iron barrel bands of the wooden kegs that contains it! The stuff you buy today is usually "reduced to 10% acidity" or some other such nonesense. You should try a pull straight from a geniune cider vinegar barrel - it'll pucker you up at BOTH ends!

My guess is it would have to had been either a glass, copper, or wooden container to withstand the corrosive properties of the vinegar for any length of time. Especially the amount of time it would take to get it to the troops and then dispense it.

Anyone have any definative answer for this question?

[1stMaine]

Comrades,

The only reference that I can locate regarding Vinegar containers is from the "US Army Regulations, revised 1863", pp 301, para 7; to wit: "Vinegar-kegs should be painted and the bungs capped with tin".

Other comments regarding rations from that same page are: para 8: "Liquid measures and scoops should be made of treble X tin".

The whole section, pp301-303 is worth the reading, as it states what types of packaging should be used for the various rations (for example, salt in 3lb bags) and how it should be made (bacon boxes should be 20X20X28 inches OM, of 1&1/4" boards, tonque and groove construction, for field transport.), etc.

respects,

[amazingkenneth]

Herr Pflum,
Guter Morgen-Sir, I thank you for your info. I love to find out about things like this. Any info can only help me do a better job on the field.

Ihr Bediensteter,
K.J. Reihl



Herr Riehl,

One thing I can guarantee you, it would not do well in a metallic container. If it were galvanized, it would eat the zinc right off of it. If it were iron, it would rust it badly. You should see what true vinegar does to the iron barrel bands of the wooden kegs that contains it! The stuff you buy today is usually "reduced to 10% acidity" or some other such nonesense. You should try a pull straight from a geniune cider vinegar barrel - it'll pucker you up at BOTH ends!

My guess is it would have to had been either a glass, copper, or wooden container to withstand the corrosive properties of the vinegar for any length of time. Especially the amount of time it would take to get it to the troops and then dispense it.

Anyone have any definative answer for this question?

[jaybird]

Thanks for the excellent info....

What I have is a 5-gallon tin bucket, known by my grandparents to have contained lard. It's similar to what they knew they and their parents had used. There are no markings on the can, as it's very rusted.

[[[Snipped]]]
A bit later the _Grocer's Goods: A Family Guide_ by F. B. Goddard (1888) stated, "Lard may be had in barrels, wooden and tin tubs and pails, and in one pound tin cups. It is also retailed in bulk, like butter."[/QUOTE]

[Spinster]

Herr Riehl,

One thing I can guarantee you, it would not do well in a metallic container. If it were galvanized, it would eat the zinc right off of it. ............ The stuff you buy today is usually "reduced to 10% acidity" or some other such nonesense.

So true---I'm increasingly moving towards making mordants for period dyes by placing old iron or copper in a vinegar-filled glass or stonewear container. Nasty poisonous stuff occurs in a matter of a day or so. It makes a fine addition to a dyepot, but would be a really bad idea for a ration issue.

I am seeing the need for "real vinegar" for this process, rather than the watered down reduced acidity stuff--the stuff around here is only 5% acidity.

Do you know of any commerical sources for stronger vinegar?

[Hank Trent]

Unfortunately, I don't know where stronger vinegar is available commercially today, but just thought I'd add in a note on vinegar strengths in the 1860s. Vinegar was available in all strengths, and the writer below recommends 4% for cucumber pickles, which is actually weaker than the standard 5% sold today.

From Mrs. E.F. Haskell's Housekeeper's Encyclopedia, 1861:

Vinegar must be of proper strength; if too strong, it will eat the pickles; if not of sufficient strength, mould will form, and the pickles become soft and worthless. It is of no use to scald vinegar that moulds. It is want of strength that produces it; either add ten per cent. vinegar, until the percentage of the vinegar is raised to four per cent., or throw it away, and put fresh vinegar to the pickles. There is no better vinegar to be obtained for pickles than pure distilled high wine vinegar; this can be bought of the maker from ten to four per cent.; four per cent. is the proper strength for preserving cucumber pickles. Onions and mixed pickles require it much stronger. The strength of vinegar can be ascertained by the use of a glass tube called by vinegar makers Acetometer; the proper name for it is Acet-meter.

Hank Trent
hanktrent@voyager.net

[MuleyGil]

This quotation comes from the book, A Revised History of the 33rd Alabama Volunteers-1862-1865, written by L B (Tex) Williams, printed by Auburn University Printing Service. On page 326, Pvt William E Preston, Co B, 33rd Ala writes from the camp at Pensacola FL.

"One dark, rainy night, Co. B and Co. I, and Co. 17 of the Mississippi regiments in command of Maj. Nelson were garrisoning Ft. McRee. There came up a great storm and ... tide that flooded a low, narrow and crooked strip of land a mile in length ... We had to guard it at night from the fort to the mainland- Along in the night a supply ship laying outside the bar ... threw overboard many barrels of vinegar, boxes of crackers and other things ... When they came floating across this neck of sand on which the sentinels were posted, they mistook them in the dark and storm for Federal boats trying to land from Ft. Pickens, and fired at them. All came to attention in the fort, took their places and loaded arms ... If there were any lights in the fort, they were soon extinguished."

Gil Tercenio

[RockCityGuard]

There aren't many options for liquid storage and transport in that era. A well sealed barrel will be quite sufficient for the task. Many people do not realize that a good number (I don't have statistics but would be comfortable saying half or better) were made with split wooden bands or even rope bands and not metal so iron or steel band degradation would not have been a problem. I found some information on barrels made for the oil industry in 1859:

“ The first barrels used for oil were made in the customary fashion of the day (1859) which was the same as for any other liquid requiring a tight container. The staves were prime white oak and the hoops were hickory. The barrel of that time was a work of art. As time went on oak for staves survived, but hickory was soon replaced by iron hoops.”

They could have transported in demijohns but mass transport of vinegar in glass containers would have been pricey. I have seen references to pickle barrels in the period accounts so I know vinegar was transported in them.

I don't know how solders would have been issued their ration but a small dose of vinegar has been considered beneficial to health since ancient times and I would guess was given as a ration similar to a whiskey ration though probably not as popular. There is a good site on the benefits of Vinegar that even mentions its use during the Civil War... "Even Christopher Columbus and his crew on his voyage to discover America in 1492 had their vinegar barrels for prevention of scurvy as did the soldiers in the American Civil War."
http://www.lacetoleather.com/wondrugpag2.html

I have spoken to older “country” people who still take a regular “dose” of vinegar each week as a homeopathic remedy.


Richard (Russ) Russell
Co. A 1st Tenn Inf CSA
Rock City Guards

[John Peterson]

Herr Riehl,


My guess is it would have to had been either a glass, copper, or wooden container


DO NOT store vinegar in a copper vessel - it will produce a poisonous compound!

[DonSmithnotTMD]

I agree vinegar is good. In fact somebody stole the idea I stole from Scott McKay about marketing some of the receipts he posted for medicinal vinegar. Actually the guy who did it was a few months ahead of me, but I like my version better.
This is from the 10th Texas website:
http://members.aol.com/cbbelt/Food/cures.htm

As far as transport, I have a small glass bottle (like a cough medicine bottle) with a cork that I use. A sip (sip, swish around your mouth, swallow), followed by a little vinegar and another sip of water is a remarkable restorative when its hot.

[DonSmithnotTMD]

The recent novel thread led me to post this. There was an Andersonville article in the May issue of North & South, this is from a reply in the current issue.

"I strongly urged the preparation of large quantities of soup made from the cow and calves heads, with the brains and tongues, to which a liberal soup of sweet potatoes and vegetables might have been most advantageously added. The materials existed in abundance for the preparation of soup in large quantities."
--Joseph Jones
Confederate surgeon and professor at the
Medical College of Georgia

The writer says that such a soup might have prevented some of the disease prevalent in the compound.

Although I know a few hundred guards died at Andersonville, I haven't looked for anything to determine what ration availability actually was.

[Rmhisteach]

That soup might cause me to drw the line on autheticity ! Gross!

[1stMaine]

Comrade,

It all depends upon how hungry one is. When you have known true hunger, you won't be too fastidious when dining. It's amazing what one will do to preserve life.
respects,

[Hank Trent]

It depends also on whether you're talking about modern people and their attitude toward the soup, or period people. Sure, starvation can overcome a lot, and it might take that to get modern people to eat it, but in the period, calf's head soup (mock turtle soup) shows up in virtually every cookbook including the upscale ones, and was made, in better circumstances, with wine and spices--clearly not just a subsistence food to be eaten in desperation. Most recipes emphasize the amount of time required for preparation, six or eight hours, so that might have discouraged the making of it even if the ingredients were available.

Hank Trent
hanktrent@voyager.net

[RedCordCO]

This recipe would all depend on how it is cooked.

If you are just going to take things, plop them in a pot and boil it for six to eight hours you'll have some swill I doubt anybody would want to eat.

If, however, you take care to make this soup palatable, I believe it can be pretty decent eating.

You have to be able to detach your scruples about what animal body part you are eating from the finished product. If you can't, you get what I call 'Bug Food Syndrome'. You see a bug, you are told it will be your food, and all you can see [no matter how it is prepared] is 'bug'. I make a green chile soup out here using what the Hispanics call 'Chachete de Res'. It is beef cheeks. Yep, the meat from the head. You have to cut the fat and gristle and cook the meat properly but you do get a wonderful soup afterwards. I've even thought about making a type of BBQ out of the stuff.
My point about this is, you have to think about what people of the period would've eaten and not about Modern-Day sensibilities. You certainly have to be open to trying something new that you've never had as food.
In my being a camp cook for quite few units, I've found this mindset VERY helpful when making some period items.

Hmm...Cow and calf-head soup. Sounds like it would be interesting!


Rob Burchardt
Artillery Company of New Mexico

'Today you lose, tomorrow you may win. Things change, Kundun.'


That soup might cause me to drw the line on autheticity ! Gross!

[hiplainsyank]

A friend of mine discovered that Van de CAmps (I think it was them, and not CAmpbells) were selling pork and beans by 1860.

Joanna Norris Grimshaw

[hiplainsyank]

Another dried vegetable is parched corn, and it's easy to make. While we may think more of Confederate soldiers having it, I also recall reading of Union soldiers having, too.

When I was a kid, I remember my parents hung some ears of sweetcorn in the garage. They peeled the husks back and hung them by the husks. This was in Ohio, so even in the humidity there it worked. After a few weeks or so, voila, you get parched corn. Rub it off the cob and place in a ration bag.

While the soldiers often probably ate it raw, as a stop gap to hunger, we toasted it in a skillet in some oil. So, translating that to the field, cook your bacon, then toast the parched corn in the leftover fat. Using bacon grease relieves you of the need to salt it, too.

While you won't be getting an heirloom variety of corn (and with corn I don't think there aren't many left), all you have to do is get some grocery store sweet corn, because it has already started the drying process.

Joanna Norris Grimshaw

[Charles Heath]

This website is not the most organized for "our" purposes, but they do have a variety of small volume dried vegetables, fruits, and their version of parched corn is very tasty. They also offer some flours and condiments; however, you can do a little price shopping and find better deals elsewhere.

http://www.theingredientstore.com/generalstore/pa_dutch-1200/index.htm

Don't overlook local food service suppliers, bulk food co-ops, and other retail opportunities near you.

Charles Heath

[ephraim_zook]

Please keep in mind that gov't issue dessicated vegetables came in bricks, not in modern flake form. Mrs Mescher's recipe looks to be the best I've seen. Some years ago someone posted a technique for making the bricks that literally involved putting the vegetables into a wooden form and parking a truck on top of it to compress them into a block. I believe the poster was serious.
:bowl:

Ron Myzie
Official Grocer to several fine events

[The Pigman]

I believe that dessiccated vegetables were pressed not dehydrated.

I have often thought about going to one of the apple orchards with a steam apple press and have them press a pail of half cooked vegetables for me. If you have ever seen the bone dry residue left from an apple pressing you would understand what I am talking about.

Thanks,
Mark C. Foster

[ephraim_zook]

Mark,

From what I've read, they were thoroughly pressed dry then further oven-dried. For our short-term purposes pressing would probably be sufficient.

I've included a reference here:

PROVISIONS
Randolph B. Marcy's A Handbook for Overland Expeditions was considered by many as THE manual for westward migration. Originally published in 1859, it contained practical advice on everything from route selection and wagon packing to emergency medicine (rattlesnake bites) and dealing with Native Americans. Marcy [1812-1887] was a captain of the U.S. Army. Prior to the Civil War he served in the West, forging new trails and escorting wagon trains. That made him an expert in stores and provisions. In his own words:

"Dessicated or dried vegetables are almost equal to the fresh, and are put up in such a compact and portable form as easily to be transported over the plains. They have been extensively used in the Crimean war, and by our own army in Utah, and have been very generally approved. They are prepared by cutting the fresh vegetables into thin slices and subjecting them to a very powerful press, which removes the juice and leaves a solid cake, which, after having been thoroughly dried in an oven, becomes almost hard as a rock. A small piece of this, about half the size of a man's hand, when boiled, swells up so as to fill a vegetable dish, and is sufficient for four men. It is believed that the antiscorbutic properties of vegetables are not imparied by dessication, and they will keep for years if not exposed to dampness. Canned vegetables are very good for campaigning, but are not so portable as when put up in the other form. The dessicated vegetables used in our army have been prepared by Chollet and Co., 46 Rue Richer, Paris. "

Ron Myzie

[jaron_hudgins]

Good afternoon everyone, I have tried several searches to find discussions about this issue and cannot come up with anything that was helpful. If you could point me to an existing thread you are aware of, I would appreciate it.
I am planning on upgrading my eating utensils soon and was wondering just how common these eating combinations actually were. I would imagine that the army issue eating utensils would be the most common, but I haven't been able to find a retail vendor who sells the military issue like what is seen in EOG. Even though the combos seem practical, compact, etc, I don't want to use something that would be considered the "exception" instead of the norm. If I have missed a thread or a good vendor please let me know. Thank you,
Jaron Hudgins

[Jimmayo]

They were used. How common were they I don't know. I have found one in a CS trench in Petersburg and seen a couple of others found along the way. I can't remember if they were found in union or cs spots. If you could find one with a brass spoon that would be nice. My dug one has a brass spoon but most repos have steel.

You can see the one I dug sitting at the top of this page.

http://www.angelfire.com/ma4/j_mayo/uscanteen.html

[JimKindred]

Halves of these turn up in the Corinth / Iuka area fairly often. Both sites saw most of their activity prior to the end of 1863 for a date reference.

[Michael McComas]

This recipe doesn't sound too bad, except for the part about using the brain. Our forebears didn't know about infectious prion disorders (and many would argue that the USDA knows little more). Calf tongue is still a delicacy, sold in the upscale supermarkets around here.

[Masked Battery]

I've got a reprint of an 1862 Army of the Potomac cook's manual, and have tried a number of the recipes in it. I did planked shad at Five Forks this year. There is a recipe in the book for Baked Beef Head, or something like that. If someone wants to bring a fresh beef head to an event, I'll cook it.

Yummy :eek:

[Spinster]

Mr. Sexton, here's another receipt....

From the American Frugal Housewife, 1833:

Calf's head should be cleansed with very great care; particularly the lights. The head, the heart, and the lights should boil full two hours; the liver should be boiled only one hour. It is better to leave the wind pipe on, for if it hangs out of the pot while the head is cooking, all the froth with escape through it. The brains, after being throughly washed, should be put in a little bag; with one pounded cracker, or as much crumbled bread, seasoned with sifted sage, and tied up and boiled one hour. After the brains are boiled, they should be well broken up with a knife, and peppered, salted, and buttered. They should be put on the table in a bowl by themselves. Boiling water, thickened with flour and water, with butter melted in it, is the proper sauce; some people love vinegar and pepper mixed with the melted butter; but all are not fond of it; and it is easy for each one to add it for themselves.

And the same book later tells that a roasted head is half done when the eyes fall out........ :rolleyes:

I've made souse, and eaten brains as well as a few other oddities- a little while living in China does broaden one's culinary tastes. I do think though that I'll speak to Papa about obtaining a fresh head next time we send our own cows to slaughter--at least I know where those cows have been and what they've been eating.....

[Tom Ezell]

From Porter Alexander's memors:

“Our only trouble generally was in getting enough to eat for our personal mess. Not that our appetites were particularly phenomenal for soldiers, but there had been some new regulations, which, under the guise of liberality, really oppressed us dreadfully from now to the very end of the War.

Following the custom of the old U.S. Army, for the first two years or thereabouts, of the war, officers were not given any rations, but were permitted to buy, at cost, from the commissary whatever they required. Provisions were now getting so scarce that this privilege could not be kept up, & became liable to abuse. In fact the full ration of meat had been nearly cut in half long before this period, & it was even further reduced afterward. So the Confederate Congress passed a law giving each officer a ration in kind, but taking away the privilege of purchasing any. But we had to have servants to care for our horses & to cook, &c., & no way was provided for us to feed them, except by dividing our own reduced rations with them. The result of this was that we were in a chronic state of doubly short rations, & obliged to supplement what we could draw from the commissary with something from somewhere. Our first recourse was to buying from citizens in the vicinity of the army, but that was a very poor reliance. Every officers’ mess which had servants was in the same fix, & the country was harried with darkeys out buying up everything to eat. And Confederate money was going down in value, so fast that the country people were getting more and more unwilling to sell anything for it at any price. Eventually our mess managed to scrape along by having boxes sent to us from the South; not with cakes or poultry or luxuries, but with good fat bacon & cow peas. Joe Haskell and I were fortunate in having parents living in a section remote from troops & camps & on their own plantations. After we got back to Virginia we received such boxes frequently, & they helped us wonderfully.

Then we struck upon another idea. When a commissary issued beef to a command the head was left as a perquisite to the soldier who acted as butcher, & we discovered that the butcher did not seem to value it highly. Possibly he had liver or some other perquisite he liked better. At any rate we rarely had any difficulty in cheating a butcher out of a whole beef’s head for a little old Confederate dollar. And when a beef’s head is skinned & chopped up & boiled all day, if one is in camp, or all night if he is on the march, it makes a camp kettle nearly full of one of the most delightful & richest stews in the world. And if any of it is left, by merely fishing out the big bones, all the meat jellies together solid when it is cold – much resembling a forced meat dish, which, in my younger days, we knew as “Pompey’s head,” & it at once becomes one of those open questions upon which a man can never make up his mind. Whether he likes it best hot for breakfast and supper, or cold & cut into slices & carried in the haversack for lunch along the road. But one thing about it seems to me strange enough to be recorded. I have never wanted any more since the war. All the other camp dishes which I enjoyed then are more than welcome when I come across them now. Pea soup, cornbread, & good sweet bacon, blackberry dumpling, &c. have never lost their charm. But I have never hankered for a beef’s head since the war although it was inferior to none of the others during it.”

– Porter Alexander, Fighting for the Confederacy, pp 340-341.

[Freeborn]

"I strongly urged the preparation of large quantities of soup made from the cow and calves heads, with the brains and tongues, to which a liberal soup of sweet potatoes and vegetables might have been most advantageously added. The materials existed in abundance for the preparation of soup in large quantities."


I can't go back 140+ years, however I can go back some 50 years to my childhood in rural South Carolina. I remember eating cow's brains. I'm fairly certain it was mixed with scrambled eggs. Unfortunately, or perhaps fortunately, I can't remember what it tasted like. Actually little was wasted on the farm. If you didn't eat it, wear it, or make brooms, you made soap out of it. :)

freeborn

[huntdaw]

Calve's brains, rooster fries, mountain oysters, head cheese, souse, pig's feet. We ate it all at my house when I was a kid. While the older members of the family ate most anything, I drew the line at some of it but enjoyed brains on a regular basis, often by themselves without being mixed with eggs. Eating brains was not a matter of being hungry - we didn't want for anything and produced just about everything we consumed. I genuinely liked them but I wouldn't eat them now; the idea goes against my tastes which makes them not so desirable.

But foodways and tastes are very much a matter of environment I think. If you are brought up eating certain foods they taste fine to you. We don't like the idea of eating dog but it is done reguarly in SE Asia.

19th century folks used more of the animal than we often do. The old saying about nothing goes to waste on a pig in the South except the squeal was almost literal. I am sure that soup would sound pretty tasty to many people.

[Charles Heath]

Sometimes we debate "dinner" vs "lunch."

"Whether he likes it best hot for breakfast and supper, or cold & cut into slices & carried in the haversack for lunch along the road."

(Boldface added for emphasis)

Another example of the term "lunch," although it appears to be a post-war passage, it's still another coal in that long running debate fire. Thanks, Tom.

Charles Heath

[John E. Tobey]

Jaron,

I think that combo sets were fairly common, assuming we are talking about Federal troops. They survive fairly regularly in ID'ed groupings of US soldier material, and even the soldiers themselves recorded their purchase and use. If memory serves me correctly, even our old friend Ira Petit in "Diary of a Dead Man" wrote about purchasing a combo set "for his pocket".

I've attached a photo of two of the most commonly seen original styles. The "spork" (a modern term -- hold yer fire) on the left is a partial set that came out of an original haversack. The set in the middle is the same thing with both of its parts. They are made from some ferrous material. The one on the right is a common specimen of the folding variety with a german silver or plated brass spoon on it.

Both types are being reproduced, I believe. The quality of the repros is another matter.

John Tobey

[CJDaley]

I know in addition to a bunch being id'd to Federals, there are 4 in the basement of the Museum of the Confederacy that are id'd to Confederates.

[Tom Ezell]

I know in addition to a bunch being id'd to Federals, there are 4 in the basement of the Museum of the Confederacy that are id'd to Confederates.

And, fwiw, General Sweeny's Museum up by Republic, MO has several examples of these, one being the combnation set used by MG Patrick Cleburne. Cleburne's set is similar to some of the reproductions offered save for having a smaller, three-tined fork and staghorn grips.

Tom

[Masked Battery]

from the 1862 Manual For Army Cooking :eek:

BAKED BEEF HEAD.
(Without cooking utensils.)

Dig in the ground a hole of sufficient size and build a fire in it. After the fuel has burned to coals put in the head, neck downward. Cover it with green grass, coals, and earth. Build a good fire over the buried head and keep it burning for about six hours.
Unearth the head and remove the skin. A head treated in this way at night will be found cooked in the morning. The head of any animal may be cooked in this way.

[Since it says any animal head can be cooked like this, I been practisin' on toads in the back yard.]

[Masked Battery]

The following comes from the "Proposals" section of the New York Times 12/26/1864. The typos were present in the original text.

ARMY SUPPLIES.
Office Of Assistant
Commissary-General Of Subsistence
No.4 State-St., New-York, Dec. 22, 1864.
Sealed proposals (in triplicate) will be received by the undersigned until 4 o'clock P.M. on THURSDAY, the 29th instant, for furnishing for issue to the United States Army, DESICCATED POTATOES for six months, at the rate of one hundred thousand pounds per month, first delivery to be completed Jan. 20, 1865.
The desiccated potatoes must be manufactured exclusively from sound potatoes of the best varities, and without admixture of any other ingredients, to be in all particulars sound and free from sourness or flavor. to be ground to the fineness of coarse meal, and packed in air-tight tin or zinc boxes, containing sixty pounds net, these to be packed in strong, well-made and strapped wooden boxes, two in each, with sunken and battened ends, like sample packages to be seen at this office.
Proposers will state where their manufactories are located, and will briefly describe their method of granulating and desiccation, stating also the average time required for the several processes of manufacture. The deliveries are to be made monthly, and free of expense to the United States, at the Subsistence Storehouse, No.4 State-street, New-York, or at such other points in the City of New-York as may be designated by the proper authority.
Each proposer is required to furnish a sample of no less than three hundred and sixty pounds of his own manufacture, packed as above.

.......{Following the above are paragraphs detailing how proposers are required to obtain $10,000 bonds, etc., which I have omitted.].......

H. F. CLARKE
Colonel, A.D.C. and C.S.

[jaron_hudgins]

Many thanks to all of you for your help. I greatly appreciate it. I just wanted to make sure that it was a common item before making a purchase.
Jaron Hudgins

[BrianHicks]

While wandering through the local Farmers Market today, I found a vendor with Slab Bacon for sale.

These were in approx. slabs of 10 lbs each. If you purchase the full slab, he sales it for $2.68 a lb.

If you need him to cut the slab into smaller portions, he sales it at @2.88 a lb.

Having never purchased slab bacon before, are these good prices?

Knowing that the Bacon will keep for a season or two, I'm just curious if it would be worth stocking up on a slab or two.

[10nycav]

The following on dessicated vegetables comes from The Indian War of 1864, by Eugene Ware, Chapter XXVII., (November 10, 1864). Note that it also refers to packing dessicated vegetables in tins. It also has an exact description of what vegetables were used.

Ken Morris
10th Regt of Cavalry NYSV.

"We never had any fresh vegetables at Julesburg; they could not be got to us. But there were issued to us what were called "desiccated vegetables." In the true pronunciation of the word the second syllable is long, but it was called by the boys as if it were dessy-kated, with accent on the third syllable. It was made of onions, cabbages, beets, turnips, carrots and peppers, steamed, pressed and dried. They were almost in the form of leaves pressed together. They were pressed, after they were dry, into cakes twelve inches square, and an inch thick. They were pressed so hard that they weighed about as much as wood, and came sealed up in tin cans about a foot square. They were intended to be put into the soups, and were largely used by us for that purpose. They were very nutritious, and it was convenient, when we went on scouts, for the boys to break off a piece and put it in a saddle-pocket. The boys would nibble at it as they were riding along; it was a kind of leguminous bread, and they ate about as much of it dry as they did by putting it into soups. But we had been so long without vegetables that indications of scurvy began to make themselves noticeable."

[JStiles]

Brian,
I think that's a good price. Competitive to what Scott Hams charges and you're not going to have to pay shipping.

Jerry Stiles
"Can't read Latin"

[Csayankee]

Sir,

I get my slab bacon from a Armish store in Ky. It notmally runs 2.49 to 2.60 per pound. They don't cost anything for if cutting since they norma;lly will lsice it unless you tell them not to.

Thanks
Daniel MacInnis

[marine05]

These items were referred to in Hardtack and Coffee. Billings stated that some were issued and some purchased, most soldiers got rid of them as being fairly unworkable and resorted to traditional flatware.

s/f

DJM

[hardtack1864]

The stuff I get runs about 3.50-4.00, though when I got it, it was for my mess, I charged $5 a person and they got some hardtack with it too, but I really got free bacon. :tounge_sm But really, when I buy it, it is from a little place that sells per pound and no price difference if you buy 1 or 10 pounds. Though I guess the prices there are really high from the place I get it from.:confused_

[hardtack1864]

I heard of an the issusing of the block type dececated vegetables at a Army of the pacific event. So, they have been reproduced in block form and not just the mixed way.

[Pvt Schnapps]

These items were referred to in Hardtack and Coffee. Billings stated that some were issued and some purchased, most soldiers got rid of them as being fairly unworkable and resorted to traditional flatware.

s/f

DJM

Billings does indeed say that solidiers bought a lot of these in the early days then later tossed them. But Wilbur Hindman in Si Klegg lauds them as one of the few truly useful items to come out of the multiplicity of novelties available at the beginning of the war. A wonderful example of conflict among original sources.

Personally, I take the spoon-fork part of mine and use a pocket knife if I have to cut something -- without documentation from either Billings or Hindman, alas.

[ephraim_zook]

Sir,

Definately a good price. As far as stocking up, depends on (1) how much room you have in your freezer and (2) how far you have to drive to the market. If it's two miles away, buy two pounds. If you have to gas up on the way in order to get there, buy more. :thinking:

Ron Myzie
Grocer to several fine events

[JACKSONVC]

Pards,
The best I have found is the dry cured bacon. Keeps a very long time and doesn't spoil. Your best bet on getting hold of this kind is thru a german deli. Binkert's of Baltimore is excellent. They sell sides and smaller portions. I cannot remember the price, but it is well worth it for the taste.

[JACKSONVC]

Jim,
Scrambled eggs and onions. I lived in Gaffney Sc for a while with my cousins and every weekend, cow brains. They tasted ok, but the texture took some getting use too. It seemed to me that after breakfast, they got served at dinner as well. I have also had them as a spread, kinda like deviled ham. My cousins called them "potted brains", they put them up in mason jars with all kind of spices. They were not too bad that way.

[BrianHicks]

Sir,

Definately a good price. As far as stocking up, depends on (1) how much room you have in your freezer and (2) how far you have to drive to the market. If it's two miles away, buy two pounds. If you have to gas up on the way in order to get there, buy more. :thinking:

Ron Myzie
Grocer to several fine events


The Farmers Market is less than 6 miles distance, and I have lots of room in my freezer. :)

From the responses I've gotten, it appears that the price is close to average, and the saving on having no shipping costs would make the price pretty attractive. :cool:

[billwatson]

So buy two pounds now and check it out. Not all bacon is created equal -- and some bacon has had a longer time on the earth than other bacon. If it's old, you'll know -- some of the bacon fat will be translucent rather than white. (I'm assuming this is, like a lot of bacon, wet cured, not the dry cured stuff -- that it's the kind you buy refrigerated and must keep refrigerated until some time reasonably close to the moment of cooking).

Don't buy slabs until you find out whether the price -- which is pretty darn good -- is due to this being old stock or due to the guy simply having a competitive price.

Additionally, you can order bacon in larger quantities from a butcher shop like this and be pretty much guaranteed that it's coming from the source relatively recently. Company I went through three slabs at Gates of Washington, and it came still in the crate from the shipper when I picked it up at the butcher three blocks from my house, having ordered it the week before. It was quite good, some of it having so little fat that it might as well have been from the ham.

[Masked Battery]

Speaking of vegetable boxes, perhaps the most ingenious use of one was documented in at least two of J.J. Omenhausser's watercolor illustrations done while a prisoner in Point Lookout. A Reb is portrayed standing next to a fully-functioning steam engine which he built in prison out of odds and ends. The flywheel and pistons are labeled as being "Cast out of musket Balls" while the boiler is an old camp kettle. The furnace is labeled "Vegetable box."
It's yet another wartime accomplishment to be in awe of.
One of the illustrations is reproduced in "Point Lookout Prison Camp For Confederates" by E. W. Beitzell.

[smithjub]

Greetings,

Does anyone know of anywhere to get slab bacon, or dry cured bacon, in the Washington, DC area? I've been checking dozens of places, with no luck. I've been able to find sliced slab bacon at farmer's markets, but they wouldn't take orders for unsliced, and only had the sliced stuff for sale. If anyone in this area has a line on a good local shop I'd appreciate the help. Thanks in advance.

[dusty27]

Jared,

I live in Arlington and get my slab bacon from Scott Hams

http://www.scotthams.com/store/default.asp?id=94&cat=Country+Bacon

[ephraim_zook]

One small problem with really good slab bacon: If it is truly lean (I get mine from the same butcher that Bill Watson does) you often don't get enough fat out of it to fry anything else.

Ron Myzie



So buy two pounds now and check it out. Not all bacon is created equal -- and some bacon has had a longer time on the earth than other bacon. If it's old, you'll know -- some of the bacon fat will be translucent rather than white. (I'm assuming this is, like a lot of bacon, wet cured, not the dry cured stuff -- that it's the kind you buy refrigerated and must keep refrigerated until some time reasonably close to the moment of cooking).

Don't buy slabs until you find out whether the price -- which is pretty darn good -- is due to this being old stock or due to the guy simply having a competitive price.

Additionally, you can order bacon in larger quantities from a butcher shop like this and be pretty much guaranteed that it's coming from the source relatively recently. Company I went through three slabs at Gates of Washington, and it came still in the crate from the shipper when I picked it up at the butcher three blocks from my house, having ordered it the week before. It was quite good, some of it having so little fat that it might as well have been from the ham.

[BrianHicks]

I stopped by the market again yesterday. The slab bacon is produced by a Company with James in it's name. I think it was either James Meats or James Farms.

The Vendor gets about four or five slabs every Monday. The ones I saw looked pretty darn good. A fair mix of red meat and fat. I'll wait 'til a Monday morning an then see what he has. I'll get a slab or two, slice one into issue sized portions and freeze them. When I want to take some to an event where it's bring your own rations, I can grab an issue sized portion and go.

Thanks for all of the responses.

[BCIDick]

I don't know about you guys, but I don't believe that I have to contract dysentery or become infested with lice to be accurate. In this spirit, I'll pass on the soup and stick to salt pork and hard tack.

Pvt Bob Firth
25th Mass Volunteer Infantry

[P. M. Cunningham, Tinner]

Related question: What about alternative versions that were available but are not reproduced at this time? How many versions and how common are they? Specifically, I have been looking at the P. Ulmer patent, commonly marked as Worman. One I just missed at auction (not that I had $850 to spend!) was documented to " John Winter Harris while serving in the equivalent of the Home Guard at Cincinnati, Ohio". Another was "Reportedly from a Michigan soldier." I know they were produced, but how common was the usage of this particular version? Are there any other versions of sheet metal nesting utensil sets, other than what has been posted already and this other patent system?

Patrick Cunningham

[Ringgold]

Fancy you should mention the Worman & Ely knife, fork, spoon combo. I just purchased the spoon section of one that is indentified to a member of McKnight's Battery M, of the 5th U.S. Artillery. I figured since the company was out of Berks County, Penna. and the combo was manufacured in Philadelphia, he must have purchased it through a sutler. It has seen some serious use and his name must be scratched into it in at least 5 different places. He only put his company letter on it once.

http://ringgold_redleg.home.mindspring.com/Scanner/Worman&Ely1.jpg
http://ringgold_redleg.home.mindspring.com/Scanner/Worman&Ely2.jpg
The only problem with the images is that neither of them show the "humped-back" design this thing has. I'll take another picture of it if anyone is interested.

Anyone know where I can get a hold on the the rest of this set? :confused_

[John E. Tobey]

Pat,

I think there was an article some time back in "North South Trader" or "Civil War Collector" that discussed combo eating utensils. According to that author, the most common *sheet metal* model was the Richards Patent already shown, and the others were relatively scarce.

The quality of today's repros of this particular set is another matter. The current Richards repro is barely usable when compared to the original. I think the whole set is undersized, and the size and shape of the spoon is really off. If anyone has one of these repro sets that would post a jpeg, the differences would speak for themselves.

John Tobey

[Skeet]

You can try Gayles Market in Penn Laird, Va. Now, they sell side meat. Best side meat in the valley. Cpl Dan Morgan 10thVA(IVR)

[Skeet]

You'd eat mud if you were hungry enough. Here in the valley it's not unusual for people to eat cow brains, mountain oysters, cow tongue or pig's feet. Depends on your tastes. Cpl Dan Morgan 10thVA(IVR) :sarcastic

[Mike N]

Tried a search but came up dry.

I'm hunting for a source for period labels for both patent medicines and for liquor. Photos of originals are fine too. Any help is appreciated.

Regards,

Mike Nugent

[markj]

Try Sullivan Press:

http://www.sullivanpress.com/Civil_war.htm

(Scroll down almost to the end and you'll see the labels currently being offered)

I think Dell's Leather Works also offered labels but I don't know if he's still doing so:

www.dellsleatherworks.com

Regards,

Mark Jaeger

[Mark Susnis]

Contact John Maki at Maki's Boxes and Mercantile in Lexington, MO for some outstanding reproduction labels. He doesn't have a website so you will have to try and track him down. Last I heard he worked for the Missouri DNR at Lexington State Battlefield Park. Sorry I don't have his address.

Regards,
Mark Susnis

[BorderRuffian]

All,

Here is John Maki's address:

1521 Franklin Avenue
Lexington,Missouri 64067-1467

Hope this helps




Forrest Peterson

[Yellowhammer]

Mike,

Here are pics of the Sullivan Press labels:

http://www.sullivanpress.com/images/CivilImages/dcw401.jpg

http://www.sullivanpress.com/images/CivilImages/medlabel.jpg

http://www.sullivanpress.com/images/CivilImages/BertrandLbl.jpg

[Hank Trent]

In that second photo down, does the label read "Pilolae Quinlae Sulphatis"? I think it should be "Pilulae Quiniae Sulphatis," which would be the standard period Latin name for sulphate of quinine pills. I realize there's a chance the label might be an accurate reproduction of one that had a mistake in the period, but that would have been a pretty obvious typo to slip past the inspectors, and not PEC.

Hank Trent
hanktrent@voyager.net

[BobSullivanPress]

In that second photo down, does the label read "Pilolae Quinlae Sulphatis"? I think it should be "Pilulae Quiniae Sulphatis," which would be the standard period Latin name for sulphate of quinine pills.

Hank Trent
hanktrent@voyager.net

Well, when it comes to Latin, sometimes I feel like those English translators in Hong Kong that write assembly instructions for furniture.

My label is an attempt at a copy of one found in Echoes of Glory, Arms and Equipment of the Union. The label in question can be found on page 226. The letter in question contains a smudge at the top right corner. However upon close examination, even with these eyes, there's definitely some top curve to that letter on the upper left side, and it certainly appears to me as an "O". Here's a scan of the part of the label in question.

http://www.sullivanpress.com/images/MuseumImages/MedLabel.GIF

[billmatt04]

Hello all,
I have run this idea past a few of my comrades and we are thinking about taking on the task of putting together a ration issue scenario for our company. I was wondering what would be the most appropriate way to dole out the salt pork, crackers, coffee, etc. I am hoping that some of you who have experience in this area can help me. My group has had a lot of success recently in putting on mail and pay calls and want to move in a new direction. Any advice or help would be much appreciated.

Sincerely,
Matthew Cassady
104th Illinois Vol. Inf.

[Kevin O'Beirne]

I offer Billings's fairly well-known account of a coffee issue, printed in Hardtack and Coffee on pages 122-123:

“[Coffee] was brought to camp in an oat sack, a regimental quartermaster receiving and apportioning his among the ten companies, and the quartermaster–sergeant of a battery apportioning his to the four or six detachments. Then the orderly-sergeant of a company or the sergeant of a detachment must devote himself to dividing it. One method of accomplishing this purpose was to spread a rubber blanket on the ground,—more than one if the company were large,—and upon it were put as many piles of the coffee as there were men to receive rations; and the care taken to make the piles of the same size to the eye, to keep the men from growling, would remind one of a country physician making his powders, taking a little from one pile and adding to another. The sugar which always accompanied the coffee was spooned out at the same time on another blanket. When both were ready, they were given out, each man taking a pile, or, in some companies, to prevent any charge of unfairness or injustice, the sergeant would turn his back on the rations, and take out his roll of the company. Then, by request, some one else would point to a pile and ask, ‘Who shall have this?’ and the sergeant, without turning, would call a name from his list of the company or detachment, and the person called would appropriate the pile specified. The process would be continued until the last pile was disposed of. There were other plans for distributing the rations; but I have described this one because of its being quite common.”

I suspect that the mechanics differed from one company to the next, but the system described by Billings seems like it must have been pretty common, and I'd lay a bet that a similar approach was used to dole out crackers, meat, etc. as well as coffee.

[Charles Heath]

The these two links are not simple enough to be foolproof, but the information presented therein is easily understood.

http://www.stonewallbrigade.com/rations.htm

http://www.stonewallbrigade.com/articles_cooking.html

Charles Heath

[64OVI]

Issuing rations is a great way to give your men the experience of the diet and food preparation of a typical CW soldier. Along with sick calls, pay scenarios, adding rations can really enhance the experience of a soldier's impression.
To begin the process, you need to ask yourself what is the context? In other words..is this a company issue and if so, are these marching rations for a campaign, or just a days supply from the regimental commissary? On the company level, volunteer Federal regiments utilized one of the Sgts to handle the commissary duties. Regimental Quartermasters usually did double duty with both QM and Commissary functions and the regimental QM Sgt (and any men detached for QM service) worked with the Com Sgts to dole out rations to the companies.
In the field, rations were carried in supply wagons following the marching infantry. The Com Sgts request rations for the requesite number of men in their respective companies and the Rgtl QM Sgt, under the approval of the QM, doles the rations out by weight from the available stores. Slab bacon, for example, isnt going to come from the QM in handy one lb chunks. It should be in slabs, which the Com Sgt etc. will have to cut up. Same with other items. If the men are going to carry the items in their haversacks, dont package things, but rather issue it and let them deal with how they store it.
Once the company Com Sgt has received his mens rations, then the scenarios as described can be portrayed. I would suspect, as mentioned, that the practice of divvying up the rations varied by company and the need to give the appearance of fairness.
I would suggest that to give your men the experience you desire, first dont tell them all what is being issued. Soldiers got what they got and bitched about it for any number of reasons. Keep it simple..crackers, slab bacon, coffee, sugar, etc. Its amazing the filling meals just these few items provide.
Good luck.

Kent Dorr
Quartermaster
Army of the Ohio

[PMBwriter]

Hi. A quick note on cigarette consumption. I'll quote from http://69.10.163.110/suesgoodco/newcivilians/advice/tobacco.htm:

"Cigarettes Although these items were indeed around during the Civil War, they were often considered effeminate and did not enjoy widespread use until mass manufacture began in 1864. Two brands of cigarettes made in the US before 1864 were Durham and Century. Cigarettes had been manufactured in England since 1856, but their use was not wide-spread in the states.

"Cigarettes were manufactured exclusively in Northern factories and would have been a scarce item for Southerners. As American cigarettes were relatively expensive and not widely available, it seems reasonable to accept that only a fraction of tobacco consumed was in the form of cigarettes.

"A form of cigarette called cigaritos (tobacco rolled in corn husk) were enjoyed by a few Mexican War veterans."



I'll also quote my sister-in-law, a cardiologist in southern New Jersey:

I said, "I bet if everyone stopped eating those Philadelphia cheese-steak subs, you cardiologists would go out of business."

She replied, "Nah. We'll always have the smokers."

(Please don't give Joe Camel my email address!)

Paul M. Bauer
South Salem, NY


Hi,

This is hard to say since, of course, the level of medical knowledge left much to be desired, autopsies were rarely performed in the field, and there were so many other afflictions that could either exacerbate heart trouble or otherwise kill you. Medical evidence indicates Robert E. Lee suffered from heart trouble (angina pectoris, as I recall) and it was a contributing factor to his death albeit this happened, of course, in 1870.

The causes for many men's deaths were vaguely recorded as, for example, "congestion of the brain" or even "nostalgia." Many ostensibly healthy men, just as they do today, simply keeled over and no one ever figured out the cause. Even today we see healthy and well-toned athletes drop dead from unknown causes. I remember one doctor talking about an autopsy he did in which he said, "If it weren't for the fact that guy was dead, there was no reason why he shouldn't have just gotten off the slab and walked away."

Poor diet, rough living conditions, and bouts with such charming diseases as typhoid and chronic diarrhea undoubtedly did not help anyone with heart trouble. However, rotten meat and wormy hardbread aside, one can argue that 19th Century folks were in some respects "healthier" since they ate food containing less saturated fats and refined sugar. Their food was often fresher since, of course, cold-storage was relatively rare (ice-boxes did, however, exist). They also, as a rule, got more exercise (no couch potatoes!). Although many men smoked, cigarettes were almost unknown--pipes, cigars, and "chaw" were the order of the day. Since "nicotine delivery systems" like cigarettes basically didn't exist, in my view, heart disease and emphysema rates were likely lower. This fact, however, was undoubtedly balanced by fairly high incidences of lip, mouth, and throat cancer. Ulysses S. Grant, a heavy cigar smoker himself, died from throat cancer in 1885.

I guess, in a sense, everyone who died had a "heart attack" (or cardiac arrest) since, of course, their hearts stopped beating no matter the actual cause!

Regards,

Mark Jaeger

[Nifty50]

I think the possibility of heart attacks is around the same as it is today. Even though we may have access to a better diet than the original cast we do not always follow it or we follow whatever fad diet recommendations of the week we can. I am guilty as charged on not following a proper diet, but not guilty of following fad diets.

I must respectfully take a little issue with one of Karin Timour's comments:

"All of this, by the way, is assuming you're ablebodied and have the teeth to chew your rations. If you got wounded, or too sick to eat, and ended up on in the hospital in the early years, they would issue you the same food and just bring it to you and lay it on your cot. If you'd been shot in the face, or were too ill to digest hardtack, well, it just sort of mounded up on your blanket and in more than a few cases, men starved to death surrounded by rations they couldn't eat."

I have been researching hospitals for some time. So far as I have seen I have not come across an account like the one she described, even in the early part of the war. If there is some documentation for it I would be very interested in seeing it. Not being arrogant, just curious. In 1860 Dr. John J. Woodward wrote "The Hospital Steward's Manual", and several chapters are devoted to making sure the patients were fed and fed with proper diets. There were three- High, medium, and low and they were all based on the type of illness or injury. Anyone with a facial injury could be hand-fed beef broth and other liquified sustenance with invalids' cups/spoons. The Manual is targeted more towards the administration of general (and later depot hospitals like City Point) but even the field hospitals had to requisition food to feed the patients who arrived.

The patients were always grateful for the change in diet -luxuries like fruits, vegetables, geletins, soft bread, tea, what bliss!! :)

My humble conclusion - unless the injured/sick was a really fussy eater I doubt he would starve.

Sorry to get off-topic; and again, I'm not attempting to flame anyone.

Respectfully submitted,
Noah Briggs,
28th Mass. Co. B

[billwatson]

Folks,

Are we taking what we think we know, applying modern thought, and concluding our ancestors in the army all had poor diet? If so, consider the case of Charles Emerson. He enlisted in the 15th Maine in 1862 at the age of 15 (an illegal enlistment, apparently), served in Company G for two years, reenlisted at age 17 (another illegal enlistment, apparently). Both times he was described on the enlistment rolls. He'd grown two inches on army rations from age 15 to age 17 -- hardly an indicator of an inadequate diet.

Emerson died in the summer of 1865 while on occupation duty in Chester, S.C. What got him in the end was what got most of those in the 15th Maine who died in service -- disease. These boys spent most of their hitch in the deep south, one way or another.

Emerson is still in Chester, in Evergreen (I think that's the name) Cemetery, among 54 unknown Confederate dead. He had a brother in Company G, 15th Maine, and the brother returned after the war and arranged for a headstone that has -- apparently unlike his enlistment papers -- Charles's birth date.

The "poor" diet -- salt pork and hardtack, coffee and sugar -- was the marching diet, never intended to sustain anyone for very long. Nobody ate hardtack and salt pork for four years, although when things got tough as in Chattanooga -- and at Andersonville, on the other side of things -- bad diet might go on for longer than planned or desired. As for throwing out the dessicated vegetables -- I'd be willing to bet those boys had something better. I've seen what guys will eat when they are only moderately hungry, and I'm willing to bet anything even vaguely resembling food would not have been thrown out in a cavalier fashion unless they had their hands on something better.

We think we're enjoying fresh vegetables year round by virtue of our modern economy and transportation system and refrigeration. Our ancestors could enjoy fresh vegetables, or at least vegetables with anti-scorbutic properties, year round with planned crops and proper storage of things like apples in root cellars. Even in February, and pretty far north, you can have various vegetables, some of which have fallen off most menus these days (when's the last time anyone had parsnips? How about turnips? Jerusalem artichokes? All can be stored in root cellars and offered an alternative to potatoes. I think Jerusalem artichokes can be left in the ground all winter and harvested right from the field for use.) There are greens that can be planted in the fall and harvested almost as soon as the snow melts in the spring -- they were coveted crops, and what they offered - vitamins, etc. -- were craved by people even if the nutritional concepts were not articulated.

I"m not picking a quarrel here, I'm just reacting to what seems like a tendency to think we've got the last word on nutrition and don't do stupid things like throw away our vegetables. Well. This is the society that officially declared catsup a vegetable in the school lunch program (so a cheeseburger with catsup is now a food-group balanced meal) and which makes such nutritionally destitute and unhealthy foods as Coke and Pepsi available by design in a great many school systems. So how smart are we?

[Dale Beasley]

From the signs and symptoms that have been described above....I would think that the conditions indicate Congestive Heart Failure (CHF). CHF is characterized by fluid in the alveoli of the lungs. Which basically is the inability of the heart to pump enough blood to meet the demands of the tissues. Associated casues of CHF may include acute renal failure, shock lung due to toxic fumes / smoke / heat inhalation of a fire or blast that causes destruction of the alveolar surfactant.
Sysmptoms may include: Shortness of breath, dyspnea on exertion, dyspnea when lying down, or when awakening from sleep, swelling of the ankles and legs, fatigue, and nausea.

Who knows, it's only a workable theory?

[79th N.Y.S.M.]

I am just thinking.. If people, Re-enacters, are not doing "Sick Calls", "Pay Scenarios". "Issuing Rations"....what the heck are they doing?!


?

[Alamo Guard]

Regardless of the method used, don't forget to cuss the Q/M Sgt, The Commissary Service, and the supplier of the product for the poor quality of their product.
If you have a small mess of four or five, have one man divide up the rations in separate piles. Then have each of the men draw to see who goes first, with the understanding that who ever orginally divided the rations goes last. The one who complains of his share gets to divide the next lot.
Finally some really odd ball rations were issued at times. Vinegar, collard greens, cabbage, some men even got strawberries. Might be fun to throw in some of those and see how the men respond.
One of the thing that seems to be left out of ration issue scenerios is things like salt, candles, and soap.

[TeamsterPhil]

This thread has prompted a discussion among the Out To Brunch gang about the possibility of having a folder dedicated to the functions of the Quartermaster/Commissary Department. There seem to be enough questions on the problems of supply/logistics/distribution that a folder would be a useful thing.

Phil Campbell

[1stMaine]

Comrades,

A review of the 1861 regs will also give you a good look at what was SUPPOSED to be issued, and what the quantities per man were. Some of the items that were also added, depending upon location and availability, were salt fish, tea, and molasses.
Salt cod is still available in many places, and although it takes a bit of work to reduce it to an edible state, it's something that was not unknown.
An interesting description of the issuing of rations in the field may be found in Val Giles' excellent memoir "Rags and Hope", wherein he describes trying to issue rations under fire at Gettysburg to the men of his company of the 4th Texas. It's worth the time to read, as is the entire book.
respects,

[billmatt04]

Hello all,
Does anyone have a definitive answer on Mechaincal Baking? Are they still in business? I tried to call them but I ended up having to leave a message on a machine which used to say that you had "reached Mechanical baking Co." but now is just an automated voice saying that you must leave a message. If anyone knows for sure please let me know. Thanks a lot.

Sincerely,
Matthew Cassady
104th Illinois Vol. Inf.

[theknapsack]

Mr. Cassady,

Mechanical Baking company, to my knowledge, is out of business. I too left a message about 2 months ago and didn't get anything back. Your best bet is to get Bent's now. If only Bent's was a bit harder. . .

[billmatt04]

Mr. Cassady,

Mechanical Baking company, to my knowledge, is out of business. I too left a message about 2 months ago and didn't get anything back. Your best bet is to get Bent's now. If only Bent's was a bit harder. . .


Thanks, Riley, I appreciate it. Too bad about Mechanical, I LOVED their crackers. By the way, had a fun time this weekend with you guys. Wish you had been there Sunday.

Sincerely,
Matthew Cassady
104th Illinois Vol. Inf.

[theknapsack]

Wish you had been there Sunday.

Yes, I had heard it was better than what we did on saturday. Did you do any good drill?

Mechanical Baking company was good. What we need is Bents look and testure and Mecahnical Baking Company's hardness. It's a shame to see them go out of business.

[billmatt04]

I stopped at Mechanical Baking Company's factory and it was all locked up and the windows were closed and covered. tha mailbox was full of cobwebs and spiderwebs. Looks like nothing has been going on there for quite some time. What a shame.

Matt Cassady
104th Illinois Vol. Inf.

[dedogtent]

Broke a tooth on a Bent's around 2 years ago, they seemed pretty hard to me. The one's issued that we ate at McDowell or Into the Wilderness or other campaigns seemed alot smaller and softer. Where did they come from?

[MarkTK36thIL]

Better save the few remaining MBC crackers I still got. Reminds me of that old post about certain garment makers and how they gear might increase in value due to a stop in production.

[DougCooper]

I have a 5 year old MBC cracker that has taken on the consistency of stone tile...even makes the same noise if you bang it against something. Bents tastes good but leave 2-3 of them in a haversack for very long and you have crumb city.

Back to making my own again - rats.

[JACKSONVC]

Pards,
I started this discussion over on the temporary site and thought it should be brought over.
The haversack was designed to be the food carry all for the individual soldier during the Civil War. Less than roomy, they are utilitarian, designed to carry the issued rations a soldier on campaign required to sustain life. With that said, packing the bag is of individual technique and lessons learned. I prefer to pack my salt pork or bacon on the bottom, this keeps fats from seeping into other items. Next goes potatoes, carrots, and other vegatables if issued or brought. Lastly, I place hardtack and poke sacks on top. The only other items that make it into the bag are a small cleaning rag at time (I normally clean my canteen half with a jacket sleeve or knee of pants) and if its raining, my pipe tobacco. All else is wrapped up in my bed roll or put into pockets.
I love seeing folks carry dime store novels, pictures, bottles, and heaven knows what else in their haversacks. Anyone who has ever marched more than 20 miles knows that you need to strip it down to the essentials, all that extra stuff is just stuff. Keep it light. Thoughts?

[reb1912]

Greetings,

I would agree to only using your haversack just for foodstuff. In my "waterproof" haversack, I put the pork in a pokesack and at the bottom, along with Johnny Bread(pokesack), a ear of corn (if lucky) cornmeal (pokesack), melasses(pokesack), coffebeans(pokesack) and rice (pokesack)

Then i carry in a smaller haversack, messplate, eating utensils, goobers, hardtacks (pokesack), onions, carrots, and if lucky some precooked bacon/saltpork.

All the above could fit into one haversack, but dividing it into to haversacks makes it easier for me to find things, even in the dark night.

Rest (socks, candles, extra shirt, rifle cleaning kit, housewife, etc.) goes in knapsack.

Pipe and tobacco in leatherpouch, goes in innerpocket of my jacket (although me soking wet once, most of the tobacco was still nice and dry)

I carry only what I would describe as bare essentials, and so far I haven't had a problem marching with it.

Just my thoughts,

[tenfed1861]

Vince,
I first put my hard crackers or johnny bread down at the bottom.Next to that I put in my salt pork,in a poke of course,and a thing of rice,so that way it will loosen up the crackers and flavor the rice alittle.I then put in my coffee if I feel like taking some.I mix the sugar and coffee together.I then put in my boiled eggs,apples,carrets,cheese,or what ever else I feel like taking.Riding next to my side is my canteen halve and utinsles.On the outside I put my cup.
I put the extra socks,shirt,candle,personal items(deck of cards,tooth brush,lye soap,comb,and really small gun kit), in my bedroll.That's just my way.I find it all comfy,easy to carry.It doesn't take up too much room.But that's just me.
Cullen Smith

[amazingkenneth]

Hello All,
Question for the day that I really would love to find out about is can openers used 1700's, 1800's......I know this is an item many forget about but anyone have some info or picks of?

Thanks,
K.J. Reihl

[1stMaine]

Comrade,

Try here:
http://www.authentic-campaigner.com/forum/showthread.php?t=2633&highlight=openers
I just went up to the tool bar, typed the words can opener into the space, and found this thread. It was amazing, Kenneth:)
Respects,

[markj]

Yep, we had a pretty extended conversation on this subject some months ago. Since then, I've checked various U.S. Navy contract bid solicitations in the "United States Army & Navy Journal": they show requests to purchase "can openers" going back to at least August 1863 or earlier.
Regards,

Mark Jaeger

[Alamo Guard]

Hmmmmmmmm, I guess Im the odd ball here? I have a real antique rolled edge tin plate that goes in the very back of my haversack for support. Meat items on the bottom (alot of dried sausages, salt horse, or dried beef). Veggies in the middle and the coffee and sugar on the top. My tin can boiler on the strap. It also serves as a cup. One less thing to drag along.
In the pack goes, extra ammo, pair of socks, extra shirt, sleeping cap, a period rag (variety of uses in the camp), and a small cleaning kit. If I still have room may pack a bit extra food like bulk chocolate or seasonal correct fruit.

[flattop32355]

I usually put my canteen half to the inside of the bag, with utensils under the bag. Since I've heard both ways as to which is more correct for cup location (inside or out), I often put it in the bag and stuff as many poke sacks of salt, cornmeal, etc. as will fit in it; it keeps them protected and upright so they don't spill as much and doesn't just waste space. Since I don't drink coffee, a tea block or nothing but water and some cone sugar. Hard crackers and pork in sacks. Any stray vegetables or fruit of the correct season of the year fill in the available gaps. A Huck towel can go either in the bottom or the knapsack, depending on how "ripe" it gets.

If loaded for the long march, it can get quite stuffed, but not with knapsack/pocket items. It is, after all, the soldier's pantry, not his closet.

[79th N.Y.S.M.]

Hey Alamo thats what I do nice thinkin! :tounge_sm

Im going on a 23(ish) march in a few days and yes it does make sence to put the least amount of stuff as possable in it. And to the people who are says... Well we should do it how the the "Real guys" did it...Chances are if we are trying it..they tried it too.

[John E. Tobey]

The majority of original cans I've seen recovered from camp sites don't appear to have been opened using a purpose-built can opener. Find Stanley Philip's two books on excavated artifacts...they show some good photos of cans with crudely hacked holes in the ends.

On page 180 of Philip's "Excavated Artifacts from Battlefields and Campsites of the Civil War, Supplement 1", he shows a dug can opener. I would think they must have been relatively rare items, since they show up infrequently in recovered material culture.

Relic hunter Art Henshaw wrote an article for the old 6th PRC newsletter that described the opening-marks left on relic cans. He claimed that cans containing liquid (primarily condensed milk cans -- a very common find on campsites) usually had a pair of holes punched with a bayonet, and that cans containing solids were usually sliced open with a pocketknife but sometimes with something more like a hatchet!

I've included a photo of an original can that was opened with a pocketknife. The cat is a reproduction.

John Tobey

[JACKSONVC]

Richard,
I agree with your thinking, and so did the army. Officers were required to inspect soldiers to see if they were carrying the proper stuff. Soldiers have a tendancy to overburden themselves with junk. They will pick up anything and try to haul it around. Look at the early war accounts of soldiers discarding all kinds of junk on the marches. I've even read about soldiers discarding overcoats on the march, and that is an issue item. I have also read that they cut down blankets in the summer to lighten them. Having been in the army and having made some really long marches over an extended period of time, I have seen soldiers throw away ammunition, food, equipment just to make it. Our NCOs and Officers are really attentive to what we carry and how its is packed. I guess lessons learned from history.

[weed]

I have an ORIGINAL can opener dated 1862 in my collection. Yes, they were used, but most likely by the commissary. (This is beginning to feel like a research article waiting to be written). When I have time, later in the day, I will put of pictures of the original I have up on the thread.

John M Wedeward
33d Wisconsin
"The Racoon Regiment"

"The Camp Randall Quartermaster"
www2.inxpress.net/jwedeward

Items sold thru: Joe Hofmann. The Jersey Skillet Licker
www.skilletlicker.com

[Yellowhammer]

Guys,

I'd like to see a little documentation for some of these assertions.

There are some great quotes from veterans like Berry Bensen, Val Giles, and Wilbur Hinman regarding haversacks and what they were carrying.

While I fully applaud trail and error experimental archaeology (AKA learning by doing), I think a few comments from the "original cast" might be in order.

To kick things off, here is a great quote from Wilbur Hinman regarding haversacks:

"There were haversacks-and haversacks. Theoretically, they were all water-proof but practically they were quite the reverse, particularly after they had become a little worn. A penetrating rain storm was very likely to make a sorry mess of their contents. Some of them were black and some of them were white-that is to say, they were white when new. By the time one of these had been in use for a few weeks as a receptacle for chunks of fat bacon and fresh meat, damp sugar tied in a rag-perhaps a piece of an old shirt- potatoes and other vegetables that might be picked up along the route, it took on the color of a printing office towel. It would have been alike offensive to the eyes and nose of a fastidious person. Very likely he would have gone hungry for a good while before he could bring himself to eat anything out of it. But the educated taste of the soldier disdained all such squeamishness. When his regiment halted he would drop by the roadside, draw his grimy and well-greased haversack around in front of him, and from its dark and odorous recesses bring forth what tasted better to him than the daintiest morsel to the palate of an epicure. It was all in getting used to such things."

[Masked Battery]

There were how many real CW soldiers? Who knows what some of them must have put in their haversacks. Look at all at of the neato cr@p that Alfred May picked up during his time of service [Seashells? Oddball carbine rounds? Some sort of lady's undergarment?] , which is luckily preserved in the NC Mus. of History.

[John of the Skulkers Mess]

Matthew,

Are you (or your unit) planning to attend the Franklin event?


John Pillers

[bugler3rdusarty]

Speaking of which....what bugle call would you use for this? There's no specific call I know of for this in Infantry....there is a call in the Cav.

Any ideas??

Doug,

Please sign all posts here on the forums with your full name. You agreed to do so upon registering as a member. This is your second reminder (1st when registering). A third may lead to suspension. - Mike Chapman

[HOG.EYE.MAN]

I am just thinking..If people, Re-enacters, are not doing "Sick Calls", Pay Scenarios". Issuing Rations"....What the heck are they doing?! Attending heavy Immersion events with a ration issue usually....... and or, drilling at a living history.

This is Hardcore reenacting at it's best... I haven't done a "sick call" or "Pay scenario" in 10 years I don't think.

[Tom Ezell]

Hello all,
I have run this idea past a few of my comrades and we are thinking about taking on the task of putting together a ration issue scenario for our company. I was wondering what would be the most appropriate way to dole out the salt pork, crackers, coffee, etc. I am hoping that some of you who have experience in this area can help me. My group has had a lot of success recently in putting on mail and pay calls and want to move in a new direction. Any advice or help would be much appreciated.

Some thoughts:

If you're not actually on the march, put the rations in one lot, assign a fatigue detail to kitchen duties, and cook en masse. Serve it out to the troops by sending them thru the chow line. Saves time, saves wastage, saves cost of food. And that's the way they did it in the Army.

If you give the fellows a raw sweet potato, or a tin cup full of farina, half the time they're going to chuck it in the bushes, tighten their belts, and hold on until they can hit the Cracker Barrel on the way home Sunday afternoon.

You'll need camp kettles to cook in and serve from (W.E. Osman for these; the ones from the Village Tinsmith are undersized), and maybe a couple of mess pans.

The standard way to cook the meat ration is to cut it into portion-sized chunks and boil it in a mess kettle. A long time.

Beans, if you have them in the ration, are boiled much the same way with a bit of salt and some fat trimmed from the meat ration.

Coffee is made in another mess kettle, with the grounds and sugar measured out and dumped into a kettle full of water, then brought to a rolling boil. Once you've got a good boil going, remove the kettle from the fire and add a cup of cold (or cool) water to settle the grounds. Wait a minute or so, and it's ready to serve out with the dipper.

As the fellows file through the line, plate in hand, fork them out one chunk of meat, a dipper of beans, three crackers, and a cup of coffee. Don't like sugar in your coffee, huh? Fine. Dry up. Keep the line moving, tomorrow's your turn on the mess detail and you can make it the way you like it.

Rations were typically distributed individually only when the army was on the move, and there was no chance to set up the company kitchens. Even throughout the Atlanta campaign, the Confederates cooked rations in consolidated kitchens behind the lines and then brought cooked chow forward to the line for the troops.

Tom
member, Farina Liberation Army

[Gallinipper]

There were how many real CW soldiers? Who knows what some of them must have put in their haversacks. Look at all at of the neato cr@p that Alfred May picked up during his time of service [Seashells? Oddball carbine rounds? Some sort of lady's undergarment?] , which is luckily preserved in the NC Mus. of History.

Great point pardo. I'd bet Mr. May could have picked up those carbine rounds at the same place he got the lady's underwear-- in an effort to deter an angry husband from shooting him. Those boys knew how to survive! Seashells, who knows. Maybe another memento of where he'd been? Remember the souvenir-collecting Sergeant from "Saving Pvt. Ryan"....

Rich Croxton

[billmatt04]

Matthew,

Are you (or your unit) planning to attend the Franklin event?


John Pillers

John,
Yes, myself and several of my comrades should be attending the Frankling event. I hope to somehow get over to the AoP camp and see how they do ration issues, etc.

Matthew Cassady
104th Illinois Vol. Inf.

[Bill]

Guys,

I purchased too many of Bent's crackers last year, and had enough left over for this season. Trust me, a year old Bent cracker is plenty hard!

[Rick Keating]

I talked to one of the partners at Mechanical Baking this evening and she told me they are still in business but have experienced some difficulties with their building. Seems a drunked teenager plowed into it and did some damage to the electrical service and other fixtures.

They have a digital answering machine and whenever the power dips or goes out the messages disappear.

The owner of the building doesn't want to spend the money to track down and repair the damage so the folks at MBC are looking for another location.

They will be back in production shortly and will also have a new website up and running, one with the ability to take orders for their product.

As soon as I have the new web address I'll post it here.

Rick Keating

[Stiggs]

"In my 'waterproof' haversack, I put... melasses(pokesack)... "

Really? Molassas in a poke sack? Interesting.


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[reb1912]

Yes. 'Cause you could put the MOLASSAS in a piece of an old shirt, in an tin container, in a smal wooden box, in your spare socks or in your mouth. It's basically just to explain how I store it. So.....make no more of it. :mad:


"In my 'waterproof' haversack, I put... melasses(pokesack)... "

Really? Molassas in a poke sack? Interesting.

[Nifty50]

I pack my haversack in the following:

canteen-half plate in back for support, my tin can "cup" in the haversack with the bacon inside of it, utensils on the side, and the coffee and hardtack bags next to/on top of the can. I pack extras only if there is specific research to warrant carrying the extras and if the extra in question is in season to be harvested/carried in the first place. That is it.

I do not let my cup or boiler dangle on the outside strap because it gets dusty from the marching and has the irritating habit of going "clang" right at the wrong moment, usually during a night patrol. Indeed I can always tell the vets from the greenies in my experience because the vets will be stripped to the bare essentials and make sure all their stuff is packed tight and secure while the less-experienced folks tend to overpack and let the extras dangle where they can make unintended noise. Too many times at large events do I hear the Federal/Confederate battalions long before I see them- they sound like a demolition derby on fast-forward.

And of course the rest is stashed in the backpack/bedroll. I have passed quite a few nights with next to nothing and next to nothing is often the best way to go.

And yes, I am just as guilty for being overpacked in my early years of reenacting. But thanks to message forums and knowledgable folks such as the posters on this forum I have gotten older and hopefully wiser in my years.

[btwils]

Good please keep us informed. Ive tried both crackers and I had rather have the ones that stay together.

Brian Wilson
broken cracker mess

[ephraim_zook]

Broke a tooth on Bent's?? Wow. Last year's McDowell-issue and this year's ITW crackers were from Bent. Because of the breakage we experienced with Bent crackers during shipping for Recon II a couple of years ago, we actually had Bent modify their recipe a bit so that the McDowell and ITW crackers were a bit harder than usual. It's been our experience that fresh Bent crackers are extremely soft -- almost too much so. I appreciate your comment. Your feedback is important to us.

Ron Myzie

Commissary Sergeant, Recon II, McDowell 2003
Commissary of Subsistence, ITW 2004, McDowell 2005

edited to add something I left out


Broke a tooth on a Bent's around 2 years ago, they seemed pretty hard to me. The one's issued that we ate at McDowell or Into the Wilderness or other campaigns seemed alot smaller and softer. Where did they come from?

[golden1864]

Well guess I'll throw my 2 cents in. I agree with John that more documentation is needed on this subject to “do it correct” but as reenactors we can only mimic what our ancestors actually did. And it might not be necessary over the course of a weekend to pack a haversack just as they did.
Anyway, this seems to work best for me. Tin plate/small period iron stone plate in the back (for support) , utensils (poke sack) standing up on it's side, Meat (bacon/fat back/boiled beef) rolled in a piece of gum blanket in the bottom (keeps the yuck off everything else) , Veggies on top of that (in season of course) , cup w/ essence of coffee inside that, hardtack on top. Everything else goes in the Knapsack/Bedroll.

If I get really hungry ~ I'll go get some “Frybread”.....just kiddin':tounge_sm
Trent Golden

[Pvt Schnapps]

I agree with Noah about keeping one's boiler inside the haversack, if at all possible. I've pretty much dispensed with plate or canteen half. Usually I'll have a bag with hardtack and one with meat and cheese wrapped in paper. I may also have a small writing kit.

Here's a nice little excerpt from 'On Campaign with the Army of the Potomac, The Civil War Journal of Theodore Ayrault Dodge', Stephen W. Sears, ed., Cooper Square Press, NY 2001:

June 30th, 1862, “I have just taken breakfast with great delectation. Unsling haversack and canteen, squat down & place the former between my knees and the latter resting against the former; open the haversack, extract a brown cartridge paper, which unroll and find a chunk of boiled beef; cut therefrom one third of a day’s ration, take also 2 sea-crackers and begin to eat, drinking splendid fresh spring water from my canteen. Suddenly says Verdi on my right, ‘Want a piece of bologna?’ and cuts a slice off the same, whose spicy juice would raise the dead! What breakfast could possibly compare with this...”

Some documentation exists for items other than food (and for the haversack to be clean enough for them to survive the encounter):

From 'A Damned Iowa Greyhound [letters of William Henry Harrison Clayton], Donald C. Elder, ed. University of Iowa Press, 1998':

June 18, 1863 (on the road in light marching order): "One of the boys happened to bring his port folio along in his haversack, and I was fortunate enough to get this sheet of paper and envelope."

And, my favorite account of heavy campaigning, from the diary of Alfred Apted, with the Brady Sharpshooters of the 16th Michigan, an account of the damage sustained in a skirmish on May 24, 1864:

"Had one bullet pass through my coffee kettle which was tied on top of my knapsack and one ball passed through the bottom of my haversack spoiling quite a lot of paper and envelopes, but I was glad that it was no worse."

[amazingkenneth]

I would love to see some pics. It's the small things that we do that not only the public see but us as reenactors learn.

Your Servant,
K.J.Reihl

[smithjub]

It's been our experience that fresh Bent crackers are extremely soft -- almost too much so.

I agree that FRESH Bent's may be too soft, but I highly doubt that the old boys in the field ever had a fresh Bent's cracker. I buy my Bent's in bulk when I'm up in MA (Bent's is about 10 miles from where I have family living up there) and let it age until I need to bring it out with me. Trust me, I've got Bent's crackers anywhere from a month to a year old that will NEVER break in my haversack. The trick is just to let them sit, like they would have in the supply wagons and trains back then, and you'll have an authentic piece of hardtack worthy of a good soaking in coffee or bacon fat.

[Amtmann]

I have an original can opener (if it's not, then it's shortly after the War). There are also a few "can knives" with even an engraving of one, in the Russel and Irwin 1865 Hardware Catalogue (which I CAN'T post here).

I'm curious, how can a person tell if the opening on an original can is by a pocket knife or a "can knife"?

[79th N.Y.S.M.]

HOG-EYE MAN, what I ment when I said that is not what I said. I mean this.. if that is what the "old guys" did during the war..and if people, reenacters, are not doing that what are they doing? Going to events, wearing a costume? Going to food stands at the event to getting thier food? I say this becuase poeple could have the most authentic uniforms in the whole world..but it wouldn't mean anything if they dont act like the "old men" or try a little to get a very very small peek of what they went throught. And when I say act I mean the little stuff, Not moveing in the ranks at attention, makeing jokes.. "giggling" at times when it should not be done,not talking in the ranks at attention. When put on the uniform and people put on a uniform,any kind, they represent that regiment. Now what I said are MY opinions and My beliefs.

[DBVaughn]

[QUOTE=bugler3rdusarty]Speaking of which....what bugle call would you use for this? There's no specific call I know of for this in Infantry....there is a call in the Cav.

Any ideas??

The Bugle call in the cavalry is called Distributions good for pay,mail, or rations. A sort of come and get it call.

Mark Hess

[amazingkenneth]

Hello All,
Yes, The way that Kevin spoke of is what I have done in the past. We issued hardtack, sugar, and rice....It was really great to do and see. If you want to make your own hardtack try my unit's site. We have a few item that are good to make. www.6thnjvol.chb.net

Your Servant,
K.J. Reihl

[flattop32355]

Attending heavy Immersion events with a ration issue usually....... and or, drilling at a living history.

This is Hardcore reenacting at it's best... I haven't done a "sick call" or "Pay scenario" in 10 years I don't think.

Correct me if I'm wrong, but wouldn't sick call be one of the more accurate things to do at an immersion event? Was it not done every morning in every camp of every army?

[bugler3rdusarty]

Mark:

I know that...have played that MANY times, but like I said, nothing equal to that in the infantry (that I know of). Fatigue call, maybe?

[QUOTE=bugler3rdusarty]Speaking of which....what bugle call would you use for this? There's no specific call I know of for this in Infantry....there is a call in the Cav.

Any ideas??

The Bugle call in the cavalry is called Distributions good for pay,mail, or rations. A sort of come and get it call.

Mark Hess

[Amtmann]

Before this gets buried...

I'd still like to know how a person can tell if the opening on an original can is by a pocket knife or a "can knife"?

[amazingkenneth]

Hello All,
I am still looking into this. This is the info I found so far.

The can opener was invented in 1858 by Ezra Warner of Waterbury, Connecticut, USA. Warner's device used a lever and chisel. Until then, cans were opened using a hammer and chisel; the can opener was invented 50 years after the metal can was invented.

The can opener was improved in 1870 by William Lyman of West Meridian, Connecticut, USA. Lyman's device used a rotating wheel and a sharp edge. His can opener only fit one size of can, and first had to pierce the center of the can.

The modern-day type of can opener (using a serrated wheel) was invented in 1925.

I got this from: http://www.enchantedlearning.com/inventors/1800a.shtml

I'm looking to find out more if I can. It i true that many of the troops used their knife and other items but I'm sure that some might have used a can opener.....If they were incamped for a long time in a location that might have sounded good.

Your Servant,
K.J. Reihl

[John E. Tobey]

Rick,

It's been a long time since I read that article by Artie Henshaw, but here goes...

What Art did was this -- he procured working specimens of the can openers that had been excavated from CW sites. I think that came to three different kinds of openers. In at least one case, he had to make a reproduction -- that's where I got involved...I made the copy. Then he used them on tin cans to see how they worked and what kind of marks they left.

If memory serves me correctly, some of the can openers Art used were of what you could call a "blade and lever" configuration. That meant that they cut the cans from the inside out. The effects are easy to see -- except for the entry plunge, the cut edges curve outwards. Most of the original cans that Art was looking at had crudely-cut, irregularly-shaped openings with the edges showing only multiple plunging strokes; such is the case with the can shown in the photograph above. In one case, a soldier had opened a can with three strokes of a hatchet.

One can opener Art used had to have a hole punched in the lid of the can to be opened. This device left a very distinctive signature, of course. More on this one in a bit...

To the best of my knowledge, Art did not try *every* kind of can opener or can knife that was available at the time, only the ones that had excavated provenance. If there was a can opener that operated like and had a cross section like a common pocketknife but wasn't known to have been found in CW sites, I don't think it would have been considered.

John Wedeward's comment on the QM usage of can openers is interesting because one fairly large group of cans that Art used from a campsite near Falmouth were definitely opened by a purpose-built can opener. I remember that Art was at a loss to explain this, since the number of cans was too large to be the work of one soldier or even a single mess.
The can opener (presumably the same one, at least) itself was found at the same site -- it was the one that used a central hole as a pivot point.

John Tobey

[Amtmann]

John,
Thanks for the info. Something else one can probably consider. Since the can opener was such a new device, do you think it could have been used improperly? I'm talking the "can knife" type. Maybe the person using one then didn't know to use it the way we do now? Instead of one entry and then a "see-saw" motion as we would do it, maybe they took the plunge in-remove-repeat process with it. That could result in a different type of cut.

Just a thought.

[John E. Tobey]

Rick,

Good thought, and a definite possiblity. It brings up an amusing image of a puzzled soldier sitting in camp, a can in one hand and a newfangled can knife in the other.

I alluded to the cross-section of the can knives in my previous post -- I don't know about Art's research, but in my own experience the slices in the original cans appear to have been made by something with a much thinner cross section than the can knives I have seen. I went through my original cans last night, and this is true for the examples that are in good enough condition to have well-preserved terminal points on the cuts or single "punctures" to study. For example, in the can that I pictured, an errant cut shows the "opener" to have a very thin blade, finely tapered, and only about 3/4 wide. The can knives I have seen have heavier blades to withstand the abuse.

Again, I doubt that I have a large enough sample group to make any definitive conclusions; that is why I pointed to Art's research which I would consider superior to my own observations. In his opinion, if a durable item could not be identified as being excavated (with a firm provenance) from a CW site, photographed in period photography, or definitively documented with period records of some sort, then it should not be considered in a living history context. I'm not sure that I buy this totally, but it's the severest litmus test that I know of!

John Tobey

[JKfifer119]

Frank is the only way to go. His work is top notch. :D
Based on the recommendation of this forum I ordered and today received my
Frank Ellis frying pan thank you all for you r input ...it is really great!!

joe korber

[Vuhginyuh]

I was just wondering if the pans with the "Cold Handle" on them are authentic or if they came later.

Jason,

I see that you asked this question months ago. The Cold Handle pan is a post-war product.

[VIrginia Mescher]

I was just wondering if the pans with the "Cold Handle" on them are authentic or if they came later.

The earilest "Cold Handle" frying pan that I could find was patented on Feb. 5, 1878. The patent # is 200,033 and was issued to J. Edgar & A. Bardell. It is classified in 220/753 which has handle patents in it. There were some other cool handles but they were applied to coffee and tea pots along with popcorn poppers but the frying pan was the first one for a cool handle on frying pans.

After the 1878 pan, there were other cool handled frying pans patented in the 1880s and into the 20th century.

[hardtack1864]

I thinking about starting a cooks impression and I wanted to know if anybody could get those great close up photos of the cook's and cook ware. Any help will be appreciated very much and if anybody has accounts of cooks or know were I can find them "i.e. a link to a web site or a book" that will also be appreciated.

[markj]

Hi,

Try the "American Memory" site. I used the key word "cook" and immediately came up with three photos:

http://memory.loc.gov/ammem/cwphtml/cwphome.html

Also use general key words like "camp," "mess," "hospital," etc. Also go to this thread and scroll down about half-way. You'll see a very nice image of a man dipping his cup into a camp pot:

http://www.authentic-campaigner.com/forum/showthread.php?t=5773

Regards,

Mark Jaeger

[hardtack1864]

I just saw that one you were talking about on the AC, I was going to say that I had seen that one and thats an odd looking pot, were and when was it taken? Also, thank you mark for the links, now I just need to know were to pick up pots that big! LOL

[markj]

I just saw that one you were talking about on the AC, I was going to say that I had seen that one and thats an odd looking pot, were and when was it taken? Also, thank you mark for the links, now I just need to know were to pick up pots that big! LOL

Well, you can try Wendy Osman. She offers excellent camp kettles:

calirvine@aol.com

Regards,

Mark Jaeger

[Vuhginyuh]

The LOC is the perfect place to browse. Here are 5000 reasons; http://lcweb2.loc.gov/pp/cwpquery.html

Four hits from there. I lost the numbers during the cut and paste.

L to R

1)Camp of 71st New Vols. Cook house Soldiers getting dinner ready.
2)Fredericksburg, Va. Cooking tent of the U.S. Sanitary Commission.
3)City Point, Va. African American army cook at work.
4)Captain Ballerman's kitchen. Tasting the soup. Visit this thread;http://www.authentic-campaigner.com/forum/showthread.php?t=2256&highlight=Ballerman%27s

[Agate]

Not to change the subject.

But.. :rolleyes:

In the "Capt. Ballerman's soup" image, anybody notice something strange about their blouses?

Found that a while back ago, been checking and so far not much luck. Any ideas?

Regards,

John

John Sarver

[hardtack1864]

Thank you all for the photos, just what I've been looking for, I found another photo on that site of some cooks for a prince and was taken at Yorktown, May 1862. Also, if anybody has accounts from or about cooks, apart from Hardtack & coffee, Billy yank, and EOG.

[Vuhginyuh]

Sean, here is another from the LOC, though it's pedigree is suspect.

LOC Title; Gettyburg? call #LC-B811- 4021

[courier]

If that's not a modern image of reenactors,I'll eat the image!!!!!!
Regards,Rick Harris

[P. M. Cunningham, Tinner]

Images so far posted all have similiar elements. Standard cooking pots according to the QM specs of 1865. My understanding is that QM specs from that point reflected what was already in the field and these images don't refute that. Finding the cast iron kettle could be an issue, not sure if any one has invested the capital to reproduce those. As far as the sheet iron kettles go though, they are produced by multiple folks. If I recall right, they were issued out in a set of three with a mess pan per twenty men (I maybe able to find that source). They seem to be a standard for mass cooking.

The other part of a good cooking demo though entails what is cooked. Years ago Nicky Hughes passed on a "reciept" book that was based on using Army issue kettles. Mostly cooking ingredients and meals but the appendix actually showed various ways by which to build "field stoves" in the ground and utilize the kettles. I have never seen photo documentation that any of the practices were used but it always seemed like a hell'va interpretation demo to present (as long as you could dig up the field that much! :wink_smil )I'll search around some but I think that research file got loaned and not returned.

There is evidince of simply hanging kettles over a fire and I seem to recall one image of kettles on a four foot diameter field stove (got the patent record but can't remember the name). To expand the discussion, what is the range of cooking sytstems that show up in image documentation of sheet iron kettles???

Patrick Cunningham

[Vuhginyuh]

If that's not a modern image of reenactors,I'll eat the image!!!!!!
Regards,Rick Harris
Since this thread relates to eating...

http://lcweb2.loc.gov/cgi-bin/query/D?ils:103:./temp/~pp_FIHf::

There are several images in the collection that look to be from the 1870's. Most of these odd images display soldiers wearing overcoats amongst trees in full summer foliage. Blazing cook fire too...

[markj]

Sean, here is another from the LOC, though it's pedigree is suspect.

LOC Title; Gettyburg? call #LC-B811- 4021

Two possibilities:

1. It's a modern repro image that got slipped in somehow

OR

2. It may be one of a series of at least three "staged" images taken early in the war. Indeed, the man wearing the overcoat on the extreme right appears to be posing as "dead" in an image traditionally captioned "Confederate Dead at Matthew's Hill." William Frassanito discusses these images in, as I recall, his book on Antietam photography originally published in the mid-1970's.

Regards,

Mark Jaeger

[ephraim_zook]

Gents,

In reply to two posts above:

To John Sarver's question about coats -- it looks like at least 3 guys are wearing VRC coats -- light with dark piping.

To Patrick Cunningham -- the cookbook you are referring to is probably CAMP FIRES AND CAMP COOKING: OR CULINARY HINTS FOR THE SOLDIER, etc, by Captain James M Sanderson, Commissary of Subsistance of Volunteers, "Published for Distribution to the Troops", Government Printing Office, 1862. This is a small book of about 12 or 14 pages, and includes several illustrations of how to build heat-directing fire pits.

I scanned an original of this booklet and have it in pdf format; shoot me an e-mail if you'd like a copy.

Ron Myzie

[Agate]

Ron,

I should have kept this about cook ware, thanks for replying, and my apologies to those on the thread, I didn't follow the link. Will look forward to Ryan's conclusions concerning these.


John

John Sarver

[1stMaine]

Comrades,

The stove referred to in an earlier post is, I believe, the "Hope's Patent" camp stove. These were produced during the war in vast numbers and were very useful. They resemble a casemated ironclad with a single stack, and to tell true, when the smake comes up the stack, she does have that look of being under way:) It was basically a sheet metal rectangle with sloping sides, and a round metal chimney on the top at one end. There was a round removeable plate on the other end at the top, for feeding the fire when needed. The stove was used by digging a firepit and then placing the stove over the top. I found it best to dig a slanting trench down to the fire pit on one end, so as to provide a better draft. There was sufficient surface area for three or more of the sheet metal nesting pots that the army issued out (called camp kettles in the vernacular).
The only difficult thing about the stove was removing it from the firepit and allowing time for it to cool before taking off the chimney and packing it away. The repro we purchased came with a stencileld canvas bag for storage. I cannot attest to whether the originals came this way, but it certainly kept the parts together and kept the inherent soot off of anything nearby.
Many of these stoves were snapped up by the railroads after the war and used in the workman's camps and shantiy towns. They were strong, lightweight, and easy to use.
Anyway, Jim Richmond, of Richmoncville tinworks used to reproduce them. The ones he made were very true to the original, and rather light and easily transportable in a wagon, along with the camp pots, etc. And that brings us to WHERE a cook's impression is appropriate. Certainly, there would be very few times on campaign where it could be properly set up and working. Mostly it would have been in a camp/garrison situation, where the troops were going to be in one place for several days, and the wagons could get the stuff up to where they were.

Respects,

[hardtack1864]

Thank you for all the info again, of course big pots and pans would not have been used on campaign, MAYBE it could have been used by the drivers of wagon and soldiers guarding it while the wagons were following the main coloums.