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

her disposal by the Rev. Mr. Sabin, and she has been offered the use of the British Palace at Pera by Lord and Lady Stratford de Redcliffe. Miss Nightingale is extremely weak, but has no remains of fever, and no danger is apprehended. The sanitarium, in huts on the Genoese heights at Balaklava, is now in full action, and will accommodate about six hundred, at the elevation of seven hundred feet above the sea. The wounded are doing well there, and the kitchen has been perfected by M. Soyer. One of the large huts is used as a chapel, and the whole staff of medical men, purveyors, chaplain, sisters, and nurses (Mrs. Shaw Stewart[16] superintendent), are well chosen and practically zealous. A second sanitarium, on St. George’s Monastery heights, is ready for one hundred and fifty, and rapidly progressing. Good water is found in both situations. In the General Hospital, above the head of the harbour, with its huts adjacent to the main building, about two hundred and fifty patients (chiefly sick) are attended (two huts being given up for cholera). The medical men are especially active there, the orderlies have been much improved in number and quality by recent regulation, the kitchen and chief cook have been recommended by M. Soyer, and the chief purveyor has shown anxiety to make ample provision of requisites, now happily to be found in abundance; but the situation is not a good one; the heat is great, and the crowds frequenting the purveyor’s stores inconveniently near to the sick wards. The sisters and nurses (Miss Warre superintendent) are actively employed, and inhabit a hut adjacent to the main building. The ship _Abundance_, lately arrived, has its bakery at work day and night, turning out excellent bread, which will take the place of the sour and mouldy article often sent from the contractors at Constantinople. M. Soyer has invented a most important kind of bread, which seems to unite the advantage of the loaf and the biscuit, and has found out a method of cooking salt rations which makes them most palatable and entirely