obtained, then a fire was built in the hole and kept burning some hours, the beans being prepared for baking meanwhile. When all was ready, the coals were shovelled out, the kettle of beans and pork set in, with a board over the top, while the coals were shovelled back around the kettle; some poles or boards were then laid across the hole, a piece of sacking or other material spread over the poles to exclude dirt, and a mound of earth piled above all; the net result of which, when the hole was opened the next morning, was the most enjoyable dish that fell to the lot of the common soldier. Baked beans at the homestead seemed at a discount in comparison. As it was hardly practicable to bake a single ration of beans in this way, or, indeed, in any way, a tent's crew either saved their allowance until enough accumulated for a good baking, or a half-dozen men would form a joint stock company, and cook in a mess kettle; and when the treasure was unearthed in early morning not a stockholder would be absent from the roll-call, but all were promptly on hand with plate or coffee dipper to receive their dividends.

Here is a post-bellum jingle sung to the music of "The Sweet By and By," in which some old veteran conveys the affection he still feels for this edible of precious memory:

THE ARMY BEAN.

There's a spot that the soldiers all love,
The mess-tent's the place that we mean,
And the dish we best like to see there
Is the old-fashioned, white Army Bean.

CHORUS.'Tis the bean that we mean,

And we'll eat as we ne'er ate before;
The Army Bean, nice and clean,
We'll stick to our beans evermore.

The German is fond of sauer-kraut,

The potato is loved by the Mick,

But the soldiers have long since found out

That through life to our beans we should stick.— CHORUS.

Boiled potatoes were furnished us occasionally in settled camp. On the march we varied the programme by frying them. Onions, in my own company at least, were a great rarity, but highly appreciated when they did appear, even in homœopathic quantities. They were pretty sure to appear on the army table, fried.

Split peas were also drawn by the quartermaster now and then, and stewed with pork by the cooks for supper, making pea-soup, or "Peas on a Trencher"; but if my memory serves me right, they were a dish in no great favor, even when they were not burned in cooking, which was usually their fate.

The dried-apple ration was supplied by the government, "to swell the ranks of the army," as some one wittily said. There seemed but one practicable way in which this could be prepared, and that was to stew it; thus cooked it made a sauce for hardtack. Sometimes dried peaches were furnished instead, but of such a poor quality that the apples, with the fifty per cent of skins and hulls which they contained, were considered far preferable.

At remote intervals the cooks gave for supper a dish of boiled rice (burned, of course), a sergeant spooning out a scanty allowance of molasses to bear it company.

Occasionally, a ration of what was known as desiccated vegetables was dealt out. This consisted of a small piece per man, an ounce in weight and two or three inches cube of a sheet or block of vegetables, which had been prepared, and apparently kiln-dried, as sanitary fodder for the soldiers. In composition it looked not unlike the large cheeses of beefscraps that are seen in the markets. When put in soak for a time, so perfectly had it been dried and so firmly pressed that it swelled to an amazing extent, attaining to several

times its dried proportions. In this pulpy state a favorable opportunity was afforded to analyze its composition. It seemed to show, and I think really did show, layers of cabbage leaves and turnip tops stratified with layers of sliced carrots, turnips, parsnips, a bare suggestion of onions,they were too valuable to waste in this compound, and some other among known vegetable quantities, with a large residuum of insoluble and insolvable material which appeared to play the part of warp to the fabric, but which defied the powers of the analyst to give it a name. An inspector found in one lot which he examined powdered glass thickly sprinkled through it, apparently the work of a Confederate emissary; but if not it showed how little care was exercised in preparing this diet for the soldier. In brief, this coarse vegetable compound could with much more propriety have been put before Southern swine than Northern soldiers. “Desecrated vegetables" was the more appropriate name which the men quite generally applied to this preparation

of husks.

I believe it was the Thirty-Second Massachusetts Infantry which once had a special ration of three hundred boxes of strawberries dealt out to it. But if there was another organization in the army anywhere which had such a delicious experience, I have yet to hear of it.

I presume that no discussion of army rations would be considered complete that did not at least make mention of the whiskey ration so called. This was not a ration, properly speaking. The government supplied it to the army only on rare occasions, and then by order of the medical department. I think it was never served out to my company more than three or four times, and then during a cold rainstorm or after unusually hard service. Captain N. D. Preston of the Tenth New York Cavalry, in describing Sheridan's raid to Richmond in the spring of 1864, recently, speaks of being instructed by his brigade commander to make a light issue of whiskey to the men of the brigade,

and adds, "the first and only regular issue of whiskey I ever made or know of being made to an enlisted man." But although he belonged to the arm of the service called "the eyes and ears of the army," and was no doubt a gallant soldier, he is not well posted; for men who belonged to other organizations in the Army of the Potomac assure me that it was served out to them much more frequently than I have related as coming under my observation. I think there can be no doubt on this point.

The size of the whiskey allowance was declared, by those whose experience had made them competent judges, as trifling and insignificant, sometimes not more than a tablespoonful; but the quantity differed greatly in different. organizations. The opinion was very prevalent, and undoubtedly correct, that the liquor was quite liberally sam · pied by the various headquarters, or the agents through whom it was transmitted to the rank and file. While there was considerable whiskey drank by the men "unofficially," that is, which was obtained otherwise than on the order of the medical department, yet, man for man, the private soldiers were as abstemious as the officers. The officers who did not drink more or less were too scarce in the service. They had only to send to the commissary to obtain as much as they pleased, whenever they pleased, by paying for it; but the private soldier could only obtain it of this official on an order signed by a commissioned officer, — usually the captain of his company. In fact, there was nothing but his sense of honor, his self-respect, or his fear of exposure and punishment, to restrain a captain, a colonel, or a general, of whatever command, from being intoxicated at a moment when he should have been in the full possession of his senses leading his command on to battle; and I regret to relate that these motives, strong as they are to impel to right and restrain from wrong-doing, were no barrier to many an officer whose appetite in a crisis thus imperilled the cause and disgraced himself. Doesn't it seem strange that the enforcement of

the rules of war was so lax as to allow the lives of a hundred, a thousand, or perhaps fifty or a hundred thousand sober men to be jeopardized, as they so often were, by holding them rigidly obedient to the orders of a man whose head at a critical moment might be crazed with commissary whiskey? Hundreds if not thousands of lives were sacrificed by such leadership. I may state here that drunkenness was equally as common with the Rebels as with the Federals.

The devices resorted to by those members of the rank and file who hungered and thirsted for commissary to obtain it, are numerous and entertaining enough to occupy a chapter; but these I must leave for some one of broader experience and observation. I could name two or three men in my own company whose experience qualified them to fill the bill completely. They were always on the scent for something to drink. Such men were to be found in all organizations.

It has always struck me that the government should have increased the size of the marching ration. If the soldier on the march had received one and one-half pounds of hard bread and one and one-half pounds of fresh beef daily with his sugar, coffee, and salt, it would have been no more than marching men require to keep up the requisite strength and resist disease.

By such an increase the men would have been compensated for the parts of rations not issued to them, or the increase might have been an equivalent for these parts, and the temptation to dishonesty or neglect on the part of company commanders thus removed. But, more than this, the men would not then have eaten up many days' rations in advance. It mattered not that the troops, at a certain date, were provided with three, four, or any number of days rations; if these rations were exhausted before the limit for which they were distributed was even half reached, more must be immediately issued. As a consequence, in every summer campaign the troops had drawn ten or fifteen days