FIELD COOKING. The method of prepar ing soldiers' rations in the field. Field kitchens distinct branch of instruction, and with the general advantage of military science and hygiene is receiving more than ever before its proper .4mre of attention. In the 'United States post commanders are responsible for the proper in struction of post cooks, the kitchens being under the direct charge of specially trained non-com missioned officers. On campaign troops arc sup plied from the quartermaster's department with the Buzzacott oven, a rectangular, box-like adapta tion of the Dutch oven, from 175 to 200 pounds in weight, having a top and bottom of sheet iron or steel, and measuring 25 by 35 by 14 inches; adapted for roasting, baking, frying, broiling, or stewing, easy of transportation and capable of compact packing. Where these are not available, troops are trained in the construction and use of the many improvised trench ovens in general use throughout all civilized armies. A good type of the latter is the broad-arrow form of trench used by the British Army. Two, three, or more trenches are constructed, each joining a common chimney at different angles, the mouths of which, spray-shaped, are about 18 inches in depth, the trench itself being graded from the mouth to about four inches at the chimney. Earth exca vated from the trench is used in building the chimney and packing round the pans, which are placed bridgewise across the trench, confining, the heat and securing good draught. The advan
tages of this system are its independence of transport, only a pick and shovel being required for constructive purposes: little or no skill re quired on the part of the troops. and, most im portant factor of all, a number of pans simul taneously served by one ordinary fire. The Army Service Corps of the British Army kills and pre pares the fresh and bakes the bread used by the troops, regimental quartermasters reveiving on requisition the rations milk]] are prelmred for eonsumption by the regimental cooks as above described.
The armies of Continental Europe have meth ods similar to the United States, French troops being additionally equipped for marching pur poses with a small coffee-kettle, which, together with a bundle of dried brushwood, is carried by two men of each section or platoon. When fatimied and halted for any length of time, coffee is made by them for the men of their section. One of the best descriptive and comprehensive authorities on this subject, is the Unitcd Stoics for .1 y rooks, published by the War Depart went.