Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

of the medical authorities; as I shall have to deal with patients, and not with epicures. “Perfectly right,” said Miss Nightingale. “That no time may be lost, I should very much like this afternoon to visit the kitchens now in use, inspect the stores, and procure a statement of the daily rations allowed to each patient, if I can have one of the inspectors to go round with me.” “Certainly you can; I will send for somebody who will be happy to accompany you.” “Perhaps you would favour us with your company, as I should be most happy to attend to any suggestion you might like to make.” “I will go with you with great pleasure; but here comes Doctor Macgregor, the under-superintendent, who will be our guide. He told me that he had met you before.” “Yes; we met yesterday at Lord William Paulet’s.” “Doctor,” said Miss Nightingale, “Monsieur Soyer wishes you to accompany him round the various kitchens and store-rooms.” “I will do that with the greatest pleasure; but he had better be introduced to Mr. Milton and to Mr. Tucker. Mr. Milton is out, but Mr. Tucker will do instead.” Our visitorial pilgrimage then commenced. We first visited Miss Nightingale’s dietary kitchen, in which I immediately recognised the whole of the little _camp batterie de cuisine_ which my friend Comte told me that the Duke of Cambridge had presented to the hospital. Justice was indeed done to it, for every separate article of which it was composed was in use. Miss Nightingale had a civilian cook as well as an assistant. Everything appeared in as good order as could be expected, considering what there was to be done. I noticed the very bad quality of the charcoal, which smoked terribly, and was nothing but dust. Of course, this interfered materially with the expedition of the cooking, which is a subject of vital importance in an hospital, where punctuality is as essential as quality. Addressing the Doctor, I said, “Suppose you have fifty or a hundred patients under your direction--according to the disease you vary the diet, and