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

seeing daily, and the numerous dead bodies passing before the windows to be buried. I had also witnessed several cases of autopsy and some operations. “This,” he said, “with the constant worry of business, has unnerved you to that extent, that had you unfortunately taken the fever, you would perhaps never have recovered your senses.” However, thanks to a kind Providence, I was able to open my kitchen at the appointed time. It met with perfect success, and the entire approbation of all the medical gentlemen and visitors present. They all expressed themselves highly gratified, and declared that the various samples of diets I then submitted for their opinion were much preferable to those produced under the old system, besides having the merit of being concocted with the same ration allowance. The plan I adopted was this:--my samples of diets and extra diets being prepared, I arranged the basins containing the different diets on the table, and in juxta-position I placed those prepared by the soldiers, affixing a number to each, to enable the people present to make a comparison. All was ready by eleven o’clock, and one being the time appointed for the arrival of the visitors, I fetched Doctor Cumming, and requested him to taste the several samples, and give me his candid opinion; observing that everything was made from the usual allowance, and cost about the same, or even less, when made in large quantities. No. 1, was beef-tea. Tasting my sample first, Doctor Cumming pronounced it good; the other, without taste or flavour. No. 1 was adopted. Then followed chicken-broth, mutton-broth, beef-soup, rice-water, barley-water, arrowroot-water, ditto with wine, sago with port, calves’-foot jelly, &c. Everything was found superior, and so highly commended by the doctor-in-chief, I no longer had any doubt of success, nor of the general approval of all the faculty. I promised to lay the recipes for my new diets before the doctor the next day, and he retired.[10] About half-past twelve, the kitchen was crowded to excess with military and medical men. Lord William Paulet entered, followed by his staff, and accompanied by