Feeding
Our Soldiers
By MAJ. Louis C. WILSON Q. M. C.
The Quartermaster Review - May-June 1928
Overview of Army Rations from the Revolutionary War to 1928
FROM
THE wielding of a club by the primitive cave man to the handling of modern
scientific and effective implements of warfare by the professional or
emergency defender of a nation, the physical condition of the fighter is
recognized as the basic factor in the matter of efficiency, and such physical
condition depends in great degree, if not wholly, upon food.
Harking back to the primitive man of cave days and following the course
of human events through the ages when food statistics, as well as other historic
data, are rare or lacking, to comparatively recent years, we can only say that,
in general, man, in his struggle for existence, ate what he, as an individual,
could get, and that he continued to live and progress in spite of the fact that
dietetic principles which are now recognized as scientific and proper were not
then known and were, therefore, not applied.
Coming down to later times, when it was seen that the proper study of
mankind
is man, both from the viewpoint of the individual and that of the individual as
a member of the community, state, or nation, study and experience produced
growth and advancement in the producing of
This evolution of food, generally, has been of untold benefit to mankind
in general to an extent which can only be fully appreciated by a study of the
subject, but it has been of incalculable value from the viewpoint of the
soldier. It is, in these modern days, recognized that not only must the soldier
be fed but that he must be fed properly, i.e., that, in order to get the best
result from him, his food should not only be sufficient in quantity but that it
should be "good tasting" and such as to cause him enjoyment in eating
it; that it must be of sufficient variety to maintain his interest; that it must
be of a character to keep his body and his mental attitude in the desired
condition and his body and spirit full of work and enthusiasm for his mission.
There are many sidelights in the mind of Uncle Sam in meeting these food
requirements for his soldiers, such as economy in purchasing food supplies to
the best financial advantage; close supervision of their quality by inspection;
proper management in their storage and use so as to prevent deterioration or
loss otherwise; their proper preparation, so that they may be cooked and served
to the soldier in a palatable manner; the prevention of unnecessary losses by
the garbage-can route; and the affording of well-balanced menus, etc.,
considering all the factors of proteins, calories, carbohydrates, mineral
matter and the respective principles which each of these represents.
With the foregoing general survey of the Evolution of Food, we come
down to our immediate interest in food for the troops of our country.
Such a survey would cover the period from the days of the War of the
Revolution, when rationing troops was turned over to sutlers or contractors,
which experience was very unsatisfactory, down to the present day.
Further on in this article is a series of tables showing the rations
prescribed for our Army during the various war periods of the nation, and
also the present components of the ration. A comparative study of these tables
will be of interest in indicating the growth and improvement in the problem of
feeding our troops to the best advantage, and while it is not impossible that
further progress in the continuing effort to improve the food of the soldier
will be made, it is believed that our soldier today is better fed than ever
before and better fed than the soldier of any other nation.
As a running review of the various changes in the Army ration from the
Revolutionary period to date, introductions to the study of the detailed tables
following the items herewith may be of interest:
The problem of feeding the colonial troops at the beginning of the
Revolutionary times was, naturally, a serious and, to some extent, a difficult
one. The basic difficulty was that of procuring articles of subsistence, because
supplies of foods previously imported were shut off, and home products were
limited and not located where supply to a moving army could be readily
effected. As will be noted from the
table, the ration was very limited, and none of the articles which are now
furnished, and which could not be termed in any sense of the word, were
provided. The sutler or contractor
systems were tried out and were found to be decidedly inefficient and
unsatisfactory. From these
unsatisfactory methods has developed the present system of food supply by a
special and distinct military organization, The Quartermaster Corps, U. S.
Army.
It will be noted from the tables that during certain periods in the early
history of the nation, spruce beer, cider, rum, brandy or whiskey have been
components of the soldiers ration. The
elimination of these, as was as the abolishing of the later Army canteen, is
worthy of notation in the progress of the country's fighting forces.
CHANGES AUTHORIZED FROM TIME TO TIME IN THE ESTABLISHED RATION
By Section 10, Act of April 30,1790, the spirit ration was reduced to
one-half gill of rum, brandy or whiskey.
Section 3, Act of June 7,1794, authorized the issue, in the discretion of
the President, of not to exceed one-half gill of rum or whiskey in addition to
each ration, to troops employed on the frontiers, and under such special
circumstances
as, in his opinion, might require an augmentation of some parts of their
rations.
By Section 6, Act of July 10, 1795, the spirit ration was increased to
one (1) gill.
Section 22, Act of March 3,1799, again reduced the spirit ration to
one-half gill, commanding officers being authorized to make extra issue, at the
rate of one-half gill per ration, "in cases of fatigue-service, or other
extraordinary occasions."
A vegetable component consisting of 15 pounds of beans or peas, or 10
pounds of rice or hominy, per 100 rations, was added to the ration by Executive
Order under authority of the Act of April 14,1818.
By Act of March 2,1819, "an extra gill of whiskey or spirits"
per day was allowed to "noncommissioned officers, musicians and
privates" engaged in "work on fortifications, in surveys, in cutting
roads, and other constant labor, of not less than ten days."
Issue of spirits as a component part of the ration was discontinued by
Executive Order in 1832 (General Orders No.100, A.G.O., 1832), and an issue of
coffee and Sugar, at the rate of 4 pounds of coffee and 8 pounds of sugar per
100 rations, was substituted therefor. Under
this provision, Section 22, Act of March 3, 1799, which authorized the issue of
spirits "in cases of fatigue-service, or other extraordinary
occasions," became operative. This made the spirit ration an extra issue,
subject to the discretion of the President.
By Act of July 5, 1838, the allowance of coffee and sugar was increased
to 6 pounds of coffee and 12 pounds of sugar per 100 rations.
Section 4, Act of May 19, 1846, allowed commutation in money for the
extra spirit ration allowed enlisted men engaged in the construction of
fortifications, in surveys, etc., by the Act of March 2,1819.
Section 4, Act of June 21, 1860, increased the allowance of coffee and
sugar per 100 rations to 10 pounds and 15 pounds, respectively.
By Section 13, Act of August 3,1861, the components of the ration were
increased as follows: "Bread or flour, 22 ozs., with an alternate issue of
16 ozs. of hard bread; a vegetable ration, to consist of 16 ozs. of potatoes, to
be issued at least three times per week, if practicable." These increases
were for the war period only; at the end of the war the ration was to be reduced
to the articles and quantities as authorized by law or regulations on July 1,
1861.
Paragraph 2150, AR, 1861, authorized the issue to troops in the field,
when necessary, of 4 pounds of yeast powder to the 100 rations of flour.
Section 10, Act of July 5, 1862, authorized issue of extract of coffee in
lieu of the coffee and sugar ration.
Pepper was added to the component articles of the ration by Section 11,
Act of March 3, 1863, issue to be made at the rate of 4 ounces per 100 rations.
Section 2, Act of June 20, 1864, provided "that the Army ration
shall hereafter be the same as provided by law and regulations on the first day
of July, eighteen hundred and sixty-one" with the addition of the pepper
ration authorized by the Act of March 3,1863.
By General Order No. 120, June 29, 1865, the War Department discontinued
the issue of the spirit ration altogether.
Section 5, Act of June 16, 1890, added a pound of vegetables to the
ration, "the proportion to be fixed by the Secretary of War."
Issue of sirup or molasses, at the rate of 2 gallons in lieu of 15 pounds
of sugar, was authorized in 1895.
General Order No.78, A.G.O., April 21,1899, added 2 ounces of dried
fruits to the ration.
Section 40, Act of February 2, 1901, authorized the President to
prescribe the components of the ration and to direct issue of substitutive
articles therefor when, in his opinion, such issues are required either by
economy or a due regard for the health and comfort of the troops. The average
cost of the garrison ration for each of the fiscal years since this
authorization has been as follows:
F.Y.
Cents
F.Y.
Cents
1902
16.24 1915
24.96
1903
17.56 1916
28.01
1904
17.33 1917
33.22
1905
16.18 1918
48.20
1906
15.16 1919
49.75
1907
15.74 1920
52.83
1908
18.66 1921
46.15
1909
21.05 1922
32.74
1910
21.44 1923
29.78
1911
23.35 1924
31.65
1912
23.78 1925
31.50
1913
23.41 1926
36.12
1914
24.39 1927
34.77
During the World War the ration furnished troops of the American
Expeditionary Forces, was, basically, the garrison ration, with certain
prescribed changes and modifications therein from time to time as conditions
warranted. For instance, fresh
vegetables other than those specified in the garrison ration, when procurable
locally, were authorized; substitutions were permitted in wider latitude than in
the garrison ration at home; the allowances of meat, coffee and sugar were
increased for troops engaged in work involving hard manual labor of eight hours
or more per day; tobacco, smoking, and cigarette papers were added as ration
components, with tobacco,
REVOLUTIONARY WAR RATION
Established by resolution of Congress November 4, 1775.
Basic Ration
Beef
16
ozs.
Flour
16
ozs.
Peas
6.857 ozs.
Milk
16
ozs.
Rice
1.143 ozs.
Spruce beer 1
qt.
Candle
.0686
oz.
Soap
.183
oz.
1775
RATION OF THE WAR OF
Established by Act of Congress March 16. 1802
Basic Ration:
Beef
20 ozs.
Flour
18 ozs.
Rum
1
gill
Vinegar
.32
gill
Salt
.64 oz.
Soap
.64 oz.
Candle
.24 oz.
MEXICAN WAR RATION
Established in 1838
Basic Ration
Beef
20
ozs.
Flour
18 ozs.
Beans. dry
2.4 ozs.
Coffee, green .96 oz.
Sugar
1.92 ozs.
Vinegar
.16
gill
Salt
.64 oz.
Candle
.0686 oz.
Soap
.183
oz.
CIVIL WAR RATION
1860-1865
There were three rations in effect during this period, the first
established in 1860, the second in 1861 and the third in 1864.
There was not a material difference in these three rations, a few of the
component articles being slightly increased, others decreased, and finally, the
addition of yeast powder to the ration in 1864.
The 1864 ration is used in this demonstration and is as follows:
Basic Ration
Beef
20
ozs.
Flour
18
ozs.
Yeast powder .045
oz.
Beans, dry 2.56 ozs.
Coffee, green
1.6 ozs.
Sugar
2.4 ozs.
Vinegar
.32
gill
Salt .64
oz.
Pepper, black (added) 04 oz.
Soap
.64
oz.
Candle .24
oz.
SPANISH-AMERICAN WAR RATION
1898
Basic Ration:
Beef
20
ozs.
Flour
18
ozs.
Baking powder .64
oz.
Beans, dry
2.4
ozs.
Potatoes, fresh 16.
ozs.
Coffee, green 1.6
ozs.
Sugar
2.4 ozs.
Vinegar
.32
gill
Salt
.64 oz.
Pepper, black
.04
oz.
Soap
.64 oz.
Candle
.24 oz.
GARRISON RATION USED DURING THE WORLD WAR PERIOD
1917-1918
At the time the United States entered the World War (April 6, 1917), the
Army was using a ration established in 1913.
This was the ration used in the Continental United States throughout the
war, except that in 1918 two articles (sweet potatoes and oatmeal) were added to
the list of substitutive articles. Following is the ration:
Basic Ration
Beef
20
ozs.
Flour
18
ozs.
Baking powder .08
oz.
Beans, dry
2.4 ozs.
Potatoes, fresh
20
ozs.
Prunes
1.28 ozs.
Sirup
.32
oz.
Coffee, R. & G
1.12 ozs.
Sugar
3.2
ozs.
Milk, evaporated .5
oz.
Vinegar
.16
gill
Salt
.64
oz.
Pepper, black
.04
oz.
Cinnamon, ground
.014 oz.
Butter
.5
oz.
Lard
.64
oz.
Flavoring extract, lemon 014 oz.
Soap
.64 oz.
Candle
.24 oz.
PRESENT GARRISON RATION
Prescribed by the President by Executive Order dated February 3, 1927,
effective July 1, 1927.
Basic Ration
Beef, fresh
18
ozs.
Bacon
6 ozs.
Flour, wheat 18
ozs.
Baking powder .08
oz.
Beans, dry
1.2 ozs.
Rice
.8
oz.
Potatoes
17. ozs.
Onions
5
ozs.
Tomatoes, canned
2 ozs.
Prunes
.384 oz.
Jam
.64 oz.
Apples, evaporated 128
oz.
Peaches, evaporated 128 oz.
Macaroni
.5712 oz.
Cheese
.5712 oz.
Flavoring extract
.014 oz.
Coffee, roasted or roasted ground 1.5 ozs.
Tea
.05 oz.
Cocoa
.3 oz.
1917
Sugar
4
ozs.
Milk, evaporated 1
oz.
Butter
1.75 ozs.
Oleomargarine
25
oz.
Vinegar
.08
gill
Pickles, cucumber .08
gill
Salt
.5712 oz.
Pepper, black
.04 oz.
Lard
.32 oz.
Lard, substitute
.32 oz.
Sirup
.1427 gill
Cinnamon
.014 oz.
CONCLUSION
As above stated, special activities of the Quartermaster Corps are
constantly engaged in the study of subsistence for the Army.
Components of the ration and articles kept for sale at commissary sales
stores are covered by detailed specifications prescribing all the requirements
of such commodities and based on Government Master Specifications with such
modifications as are peculiar to the Army, such requirements including manner of
packing and marking the articles, sizes of containers, etc. The benefits being
derived from the Quartermaster Subsistence School at Chicago have been marked.
The schools for bakers and cooks have been productive of much good in the
furnishing of high grade breads and in the furnishing of cooks who are far
ahead of the enlisted men detailed in the days of old to cook without previous
instruction and training.
In the effort to keep step with the latest information on the subject of
canned foods, the army has had the advantage of research information furnished
by such Organizations as the National Canners Association, and keeps in close
touch with the Department of Agriculture, the Navy and Marine Corps in matters
of mutual interest on food subjects.
The Quartermaster General is now preparing a permanent exhibit of the
rations prescribed during the Wars of 1776, 1812, 1846, 1860-1865, 1898 and
1917, together with the present garrison ration, which is to be placed in the
War Department at Washington, D. C. Every article in the respective groups will
be the actual commodity, or, in the case of perishable articles, a simulated
model, and in all cases the exact quantity of the article as prescribed in the
several rations will be shown. This
exhibit will be artistically displayed and will, it is believed, be of
considerable interest. An exhibit
of this kind was placed on view by the Quartermaster Corps at the Military
Exposition and Carnival for the Army Relief Society, recently staged at
Washington Barracks, D. C., and was the subject of considerable favorable
interest and comment.
In the study of the various rations of the Army, it will be noted that,
in the most recent of these rations, care has been taken to incorporate articles
which will supply all of the following components which have been determined by
scientific investigation to be essential in the proper maintenance of the human
body:
Proteins.-To replace muscular wastage and to furnish nitrogen to build up
tissues.
Fats.-To produce fuel and heat, and to promote palatability.
Carbohydrates.-To produce fuel and energy.
Mineral matter. -As found in fruits and vegetables and
certain cereals-To form bony structure and blood, and to aid digestion.
Vitamines.-Found in milk and certain fruits, vegetables, etc. To
maintain the body in health.
Water.-As found in foods. To promote
elimination of waste material and to act as a solvent.
Roughage.-To assist intestinal functioning.
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