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

trenches, even in front of the enemy, as not a spark of fire could be seen either by day or night while they were in use. This point having been satisfactorily settled, the question of taking away or reducing the quantity of rum was seriously debated. General Eyre was of opinion that the men would not like to part with any portion of their rum. Generals Bentinck, Rokeby, &c., were in favour of giving the soup as an addition, and allowing the rum to be issued as usual. It struck me that by giving only half a gill of rum the other half would almost entirely cover the expense of the soup, if economically managed. I also proposed another plan, which was to give less rum and less than a pint of soup, which was discussed. When the inquiry was over, I said--“Gentlemen, I shall feel obliged if you will favour me with a visit to my field kitchen. I have made several experiments in diets for you to taste, and if you approve of them, have no doubt, when you know the cost, you will be able to settle the question of supplying soup in the trenches with more certainty.” All present agreed, excepting General Eyre, who was of opinion that what he as a soldier had for so many years found answer for the men, would answer now; nor did he see why the soldiers should live better than himself. “I should be very happy,” said he, “to improve the daily food of the troops, but do not like anything to be overdone. I like judicious discipline in all things.” Though I must frankly admit I was anything but enchanted with the general’s way of thinking at first, I could not but admire the latter part of his argument, which was as sincere as it was severe. Several debates took place upon the subject, and, after a little persuasion, I induced them all to come, and taste the samples I had prepared for their inspection. I proudly led my very select cavalcade towards my batteries, which upon that