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

At any rate, it may be issued in turn, and will afford an excellent change for the troops. I have kept some above three months, and they are quite good. The Duke of Newcastle tasted one of them, and was much pleased with it.” Having broken a piece off and tasted it, the general partook of some and found it very good, though not nearly so hard as he anticipated. He declared that it was much more palatable than the common biscuit, and that he quite enjoyed it. General Simpson was at that time very unwell, and he seldom ate anything but arrowroot and biscuit soaked in boiling water. I tasted some of his fare, and found it tolerably good, but not nutritive enough for a man who worked hard. He informed me that he was often occupied eight or ten hours a day writing. As his complaint was diarrhœa, I proposed boiling some plain rice after the receipt given in Addenda, which was at all times so much approved of by the doctors. This I did the next day. The general took a great deal of bodily exercise in the camp and in the trenches. On quitting General Simpson, I paid my respects to General Eyre, with whom I had some business to transact. He was then at the head of the Ordnance Office, and General Simpson had referred me to him for all I might require from that department. The general gave me a very kind reception, and granted all that I required. Having two hours to spare, I made up my mind to go to the French camp or head-quarters. I had not had the pleasure of seeing General Pelissier since he received the appointment of Commander-in-chief. As I was going out, I met General Jones, the engineer. “Do you recollect, Monsieur Soyer, where we met last?” Aware that the General--now Sir John Jones--was the siege and trench engineer, I thought that he referred to my wild expedition when I lost my way in the blood-stained labyrinth. I was, however, quite mistaken. He informed me that it