| Transcript |
- [Centre:] III
[Upper right annotation:] 5
At this particular moment they were preparing
breakfast & cutting up slabs of meat for
dinner from huge hind quarters. All the fat
& ribs & second class stuff was thrown on the
fire which was composed solely of meat!
Of course the cooks can hardly be blamed
for this wastefulness, the lean itself is usually
none too tender & so the fat is naturally far worse
& in fact uneatable, but they havent time to
make drippings of it & would have too much
any way, so it goes on the fire, & I must say
makes a lovely one! The food is cooked in
square shaped caldrons that fit down into the
stove (so to speak) of the cooker. They are called
"dicksies" & each one has to do 50 men (1 platoon)
<sup>and there's one cooker field kitchen to each company.</sup> We come up in file for this grub with
our "mess-tins" which we always carry with
us, & I might say it is rare that we get
as much as we need & there is no second helping!
As I said before, these manoeuvres are not
much fun for the private. He does'nt know
what's going on & therefore looses all
interest in it & his chief concern is "when will
the bally business be all over! For most of
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