Читать книгу The Motor-Bus in War - A. M. Beatson - Страница 11

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The Supply Column of a Cavalry Division consists roughly of 160 motor-lorries, mostly of a carrying capacity of thirty hundredweight each. The column is divided into two echelons or sections of eighty lorries, each of which works independently of the other. Briefly, the system is as follows: The echelons load and deliver rations on alternate days—that is to say, No. 1 Echelon draws rations from the supply train at railhead on Monday and delivers them to the troops on Tuesday. No. 2 Echelon refills on Tuesday and delivers on Wednesday, and so on. The rations in each case, being delivered direct to units in their billets or bivouacs, are consumed by the troops on the day following delivery, so that one day's rations are always held regimentally for the following day's consumption.

The lorries are loaded in a particular manner, namely, "by regiments," and according to a definitely laid down scale of daily rations. That is to say, each lorry is told off to a particular job, and the quantity of each ration issued to a regiment is arrived at by multiplying together the number of men or animals to be fed—that is "ration strength" of each regiment—and the allowance of each particular ration, as laid in the ration scale. The scale of rations and forage now prevailing for personnel and animals is as follows:

BRITISH AND DOMINION TROOPS

(*Daily Ration per Man.*)

1 lb. fresh or frozen meat or 3/4 lb. (nominal) preserved meat.

1 1/4 lb. bread or 3/4 lb. biscuit.

4 oz. bacon.

3 oz. cheese.

2 oz. dried vegetables, peas, beans, or dried onions.

5/8 oz. tea.

4 oz. jam.

3 oz. sugar.

1/2 oz. salt.

1/50 oz. mustard.

1/36 oz. pepper.

1/12 tin condensed milk.

2 oz. butter, thrice weekly.

The ration of tobacco is 2 oz. per week, either in the form of cigarettes or for pipe-smoking, and two boxes of matches are also issued. There are certain extras issued according to season or circumstances, such as rum, pea-soup, Oxo cubes, lime juice, and candles. The fresh vegetable ration, such as potatoes and onions, is 1/2 lb. per man per day; it may come up by supply train or be a local purchase.

Also must be mentioned the combined meat and vegetable or Maconachie ration: the latter name, by which it is usually known, is that of its original maker. It is issued in lieu of fresh meat and vegetables occasionally, and to Mr. Thomas Atkins is the most popular feed. It consists of stewed beef or mutton with carrots, onions, rice, and potatoes, and is packed in an air-tight tin. It is only necessary to boil the tin in water for about five minutes, then cut it open, and there is a good meal ready cooked without any further trouble. Nothing is overlooked: even, in summer-time, fly-papers are issued. Latterly, sardines and pickles, and even rabbits, have become occasionally part of the British ration. The iron or emergency ration, which is always carried on the soldier, and is only consumed under exceptional circumstances and at the direct order of an officer, consists of 1 lb. of preserved meat 1 lb. of biscuit, 5/8 oz. of tea, 2 oz. sugar, and two 1 oz. cubes of meat extract, such as Oxo.

Curious incidents occur in the best regulated and fed armies; the following is one: Some little time ago it was announced that a new kind of ration in the form of tinned pork and beans would be issued to the troops as soon as stocks of the same were available at the Base, and a few months later the pork and beans ration duly put in its appearance; appropriately enough in midsummer! On opening a tin a certain Railhead Supply Officer was surprised to find it to apparently contain only beans, the pork being conspicuous by its absence. As the contents were intended to be a substitute for the ordinary fresh meat ration, he opened a second tin, only to find that its contents were similar to the first. He thereupon reported the absence of the elusive pork to the Deputy Director of Supplies, and was in reply informed that, strange as it might at first appear, the pork, though invisible, was none the less present in each tin; it had, however, become "absorbed" by the beans. A later request by the Railhead Supply Officer was to the effect that "in view of the rapacious appetite of the beans now being issued as rations of pork and beans, it would be advisable that, though a meat ration, the latter be not sent up from the Base in the same truck of the supply train as the fresh British meat, for fear of the devouring tendency of the once homely bean."

For Indian personnel the "field" ration is as follows:

Atta ............................ 1 1/2 lb.

Fresh meat (goat or sheep) ...... 4 oz.

Dhal ............................ 4 oz.

Ghi ............................. 3 oz.

Gur ............................. 3 oz.

Potatoes ........................ 2 oz.

Tea ............................. 1/3 oz.

Ginger .......................... 1/6 oz.

Chillies ........................ 1/8 oz.

Turmeric ........................ 1/8 oz.

Garlic .......................... 1/8 oz.

Salt ............................ 1/2 oz.

Atta is coarse ground flour, very similar to that of which so-called "standard" bread is made at home. Of it the natives make chupattis, which are round flat cakes of baked dough. Dhal consists of dried peas. Ghi is a kind of butter, which, judging from its smell, would appear to be rancid. Gur is simply brown sugar or molasses. It will be noticed that the native meat ration is very small. The natives are not meat-eaters in the accepted sense of the word, and their small ration they invariably "curry" with the ration of ginger, chillies, turmeric and garlic, which are the raw ingredients of curry powder. Not infrequently also they are issued with a ration of rice and also dried fruits, when stocks are available.

The ration of forage for horses and mules varies according to the size and type of the animals, from 6 lb. to 19 lb. oats, plus 10 lb. to 15 lb. hay. Hay is sent up in bales averaging from 80 lb. to 100 lb. in weight and grain in sacks containing 80 lb.

It will be seen from the above scales that there are a number of different rations to be weighed out and loaded; the operation of loading at first took a considerable time at railhead, but with continual practice we reduced the time and have consistently loaded the rations and forage for the entire Division, roughly for the ten thousand men and horses, in two and a half hours. Taking into consideration the fact that we were dealing with British and Native rations, and that the quantity amounted to about sixty-five lorry loads—over a hundred tons of rations—two and a half hours is, I think, not a bad average for time. Speed in loading, combined, of course, with accuracy, is essential—it being not infrequently necessary to get the train away quickly, so as to clear the line for other traffic.

After refilling, the lorries either remain near the railhead or proceed towards the direction of the troops and park in a suitable position until the following day, when they go out in convoy and off-load their contents, returning immediately after doing so.

Most of the foregoing remarks apply to a Cavalry Divisional Supply Column. With an Infantry Division matters are somewhat different, there being only one echelon of lorries, which issue and are refilled on the same day. Moreover, an Infantry Divisional Supply Column is loaded with rations in bulk; a Cavalry Divisional Supply Column, as I have already explained, is loaded "by regiments."

The reason for the first of the above differences is not difficult to discover, for, infantry being slow-moving troops, the distance to be covered by road by the Supply Column is not great, and cannot increase rapidly, whereas with cavalry, the radius of mobility or action may be possibly ninety miles each way out and back to railhead, and thus a double establishment of vehicles is necessary. If the cavalry to be rationed are on the move, supplies cannot be delivered until a definite resting-point for the night has been reached, usually after dark. They are then delivered by supply lorries direct to units in their billets or bivouacs. With a Cavalry Division there is no horse train; obviously, horse-drawn wagons could not keep pace with advancing cavalry. On the latter presumption the "War Establishment" is entirely devised.

Ill-fed troops are worse than useless, and in the British Army no pains or expense are spared to enable the soldier's daily ration to be not only plentiful and of the best quality, but delivered to him with clock-work regularity and dispatch. The Army Council evidently believe in the Napoleonic maxim that "an army marches on its stomach." The British meat ration, nearly always —— frozen beef, and occasionally —— chilled mutton, is excellent in quality. It, of course, requires to be hung for a few days, when practicable—as Tommy puts it, "to get the frost out of it," or, in other words, to be slowly thawed; after that has been done, it satisfies the most fastidious or enormous appetites. During the summer months it was found that the long journey in a closed railway truck did not improve its quality, and for this reason it was for a time sent up in trucks specially built for the purpose and marked, "Insulated Meat Wagon. Viande gelée."

All the other rations are of equally good quality. The bacon, so much appreciated, especially in the trenches, where cooking facilities are not great, is of the best quality Irish. The butter, tinned dairy butter. The cheese, mostly Canadian Cheddar. The jam, at first of the proverbial plum and apple variety, was later varied by strawberry, apricot, marmalade, and occasionally by honey. As for the tea, one can taste worse in London drawing-rooms, and the bully beef, scorned perhaps to a certain extent owing to the fact that it in time becomes monotonous, is nevertheless the finest preserved meat procurable. The bread is all baked in the A.S.C. field ovens at the Base, and owing to the amount of moisture purposely left in it, does not readily become stale. After being kept a week, if a loaf is sprinkled with water and put into a hot oven for ten minutes or so it comes out as crisp as newly baked bread. One of the commissariat problems, which, however, has been solved satisfactorily, was the question of "Native meat," or the ration of meat for Indian troops serving in Europe. The solution has been found in the institution of "Native butcheries." A Native of high caste in India would, of course, not eat any meat that even the shadow of a European had passed over. In coming to France the Native troops have, however, been granted certain religious dispensations, not only with regard to food, but, in the case of Hindus, in being allowed to leave the boundaries of their own country. Nevertheless, their caste rights as to food are as strictly observed as the exigencies of active service allow. The goats and sheep, chiefly Corsican and Swiss, purchased for their consumption, are sent up in a truck to railhead alive, and are slaughtered by men of their own caste in a butchery arranged for the purpose, generally in a field or some open place in close proximity to the railhead. The Mohammedan will eat only goats or sheep slaughtered by having their throats cut, and the Hindu, by their being beheaded. The latter method is carried out in the abattoir by a Native butcher with the aid of a cavalry sword at one fell swoop, and of the two methods is certainly to be recommended as being the most rapid and instantaneous death. I need hardly add that the Native butchery is always looked on as an object of awe and interest, if not of excitement, by the French inhabitants, and none the less by English soldiers.

The Natives do not object to their meat being handled by English soldiers, or to it being brought to them in the same lorry which also perhaps carries British ration beef, although the cow is a sacred animal to the Hindu and in the form of beef is naturally distasteful. The only point is that the goat's meat or mutton intended for their consumption must not actually come into contact with the beef, and this is arranged for by a wooden barrier between the two, erected in the interior of the lorry. On one occasion, however, the native rations for a certain regiment had just been dumped on the side of the road, and were being checked by the Daffadar, or Native Quartermaster-Sergeant, when at a critical moment an old sow, followed by her litter, came out of a farm gate and innocently ran over the whole show. A lot of palaver followed amongst the Natives, and there was no alternative; they would not have these rations at any price, and back they had to be taken to be exchanged. The pig is, of course, abhorrent to the Mussulman. One story in connection with the rationing of the Indian Cavalry whilst in the trenches at Ypres in the summer of 1915 may be of interest. The cow being a sacred animal to the Hindu, it became necessary to replace the usual tins of bully beef by a suitable substitute. With this end in view, quantities of tins of preserved mutton were sent up for the consumption of Hindu personnel. The tins in which it was packed, however, unfortunately bore the trade mark of the packers, Messrs. Libby—a bull's head—and in consequence of this the Hindus would not have it that their contents could be anything but beef, until their own Native officers convinced them that such was not the case. It will be seen that the organization for rationing Native troops is such that they are able to be fed in accordance with the rites of their caste, surely a not unimportant factor.