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

as I can at Balaklava, as I have felt it my duty and pleasure to do here. I am, my dear Sir, yours truly, J. SCOTT ROBERTSON. Monsieur Alexis Soyer, Balaklava. GUARDS’ CAMP, FIRST DIVISION, SEBASTOPOL, _October 16th, 1855_. I hereby acknowledge the receipt of five of Monsieur A. Soyer’s field-kitchens or camp stoves, which are now in active use by the cooks of the Coldstream Guards. And I hereby further acknowledge the receipt of a sixth camp-stove from Monsieur Soyer, for the use of the hospital of the said regiment. I cannot speak too highly in praise of these camp-kitchens for the great comfort and convenience they afford, the great economy and diminution of fuel, whether placed in the open air or under cover, and enabling the cooks to soak their salt meat properly; also to make puddings of rice and other things; and in cases of emergency, any quantity of rice-water, barley-water, or lemonade can be made, as well as soup, beef-tea, &c. If split peas were issued as rations by the Commissariat once or twice a week, when salt pork and beef are given, it would be a great addition to the soldier’s comfort, as well as a most wholesome and nutritious food, and very strongly recommended by Monsieur Soyer. Speaking for the Brigade of Guards, which I have the honour at this time to command, I have to thank Monsieur Soyer for all his kindness, and the very great boon he has given us by granting us the use of his stoves, which are the models for the rest of the army in the Crimea. GORDON DRUMMOND, Colonel, _Commanding Brigade of Guards_. Monsieur A. Soyer, Guards’ Encampment, Sebastopol. BALAKLAVA, _9th Dec., 1855_. DEAR MONSIEUR SOYER,--I am favoured with your letter of 29th ult., and am glad to hear so favourable a report of the compressed vegetables which have recently arrived out. I sent to Constantinople some time ago for a supply of haricot beans, with, the view to being issued with salt pork, as you recommended; and their introduction generally will be greatly benefited by your