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

Just as I was going, I perceived a few mules approaching the Guards’ camp. As they advanced, I and one of my men went towards some of the wounded with a basin of sago in hand, saying, this was a sort of half-way ambulance, where they might obtain all they might require. I was aware that some of the Russian prisoners in the first convoy would not accept any refreshment, for fear of being poisoned, of course not knowing better. The case of two poor French soldiers I cannot pass in silence. One had been severely wounded in the head, and was almost in a state of insensibility; the other had had his leg amputated on the field of battle. The first, after taking a few spoonfuls of the hot sago, asked for a drop of brandy, saying he felt faint. The conductor at first objected to this, but upon my asking him to take a glass with me and the patient, he agreed that it would do him no harm if it did him no good--adding, that very likely he would not survive the day. Having mixed it with water, he drank it, and thanked me warmly. The other was an officer. After giving him some wine-jelly, I conversed with him. “How good this jelly is!” said he, in French; “pray give me another spoonful or two, if you have it to spare.” Having done this, he said that he suddenly felt very thirsty. This was, no doubt, owing to the loss of blood. I gave him some lemonade. He drank above a pint, and felt more composed, and proceeded to the hospital, near the English head-quarters. I accompanied him, and he told me that his leg had just been amputated; and, with tears in his eyes, added, in a low voice, “All I regret is, that my military career should have ended so soon. I am but thirty years of age, and have only been two months in the Crimea.” “My dear friend,” I replied, to cheer him, “many thousands have done less, and died; but you will