pension from command deprives an officer of authority to exercise his proper military command, to give orders to or exact obedience from his juniors, or perform any other duties that go with the exercise of command. It does not affect his right of promotion or any military rights or privileges other than those attaching to command.

THE RATION

(A. R. 30–2210)

76. The ration is the allowance of food for the subsistence of one man for one day. It is issued to enlisted men, but not to officers or warrant officers except in the field during active operations. When issued to officers and warrant officers the cost is deducted from their pay."

78. Garrison ration (for all persons entitled to a ration except under specific conditions for which other rations are prescribed):

NOTE. When it is impracticable to bake soft bread, or if for any reason it is more economical to purchase than to bake

it, soft bread will be a component in lieu of an equal quantity of flour.

79. Travel ration (for troops traveling otherwise than by marching, and separated from cooking facilities) :^.

80. Reserve ration (for use in campaign when the field ration is not available):

The reserve ration is an article of field equipment, and, except in emergencies, will be opened only by order of a commissioned officer. Organization commanders are responsible for the proper care and use of reserve rations when issued to enlisted men.

81. Field ration.-The field ration is that prescribed for all persons entitled to a ration in time of war and whenever the ration-savings privilege is suspended. Its components will be prescribed by the War Department or the commander of the field forces and will correspond as nearly as practicable with the components of the garrison ration.

82. The garrison ration, as given above, costs, for the Regular Army, approximately 50 cents. Under authority of National Guard Regulations the maximum for the National Guard is 50 cents while in camp, $1.20 while traveling to camp, and 70 cents while returning from camp.

83. Rations are drawn from the issuing officer under authority of the "ration return" approved by the commanding officer, showing the number of enlisted men entitled to be subsisted, and the actual period in camp-date and hour of arrival to date and hour of departure. There are no "savings to the organization of money value of rations not drawn. Any excess drawn is paid for by the organization.

INDIVIDUAL COOKING

"

84. Generally, the cooking while in camp is done by the company cooks, who should be instructed in the training manuals, The Cook and The Baker, and the Militia Bureau pamphlet, Notes on Messing and Mess Management. For purposes of instruction or when at an overnight camp away from the mess, rations for one or two meals are sometimes issued to the individual soldier and he is required to do his own cooking. The following rules and information will assist in preparing the food in an edible manner:

85. The best fire for individual cooking is a small, clear one or a few brisk coals. To make such a fire, first gather a number of sticks about 1 inch in diameter. These should be dry. Dead limbs adhering to a tree are drier than those picked up from the ground. Split some of these and shave them up into kindling. Dig a trench in the ground, laid with the wind, about a foot long, 4 inches wide, and 6 inches deep. Start the fire in this trench, gradually piling on the heavier wood as the fire grows. When the trench is full of burning wood, allow it a few minutes to burn down to coals and stop blazing high. Then rest the meat can and cup over the trench and start cooking. Either may be supported, if necessary, with green sticks. If you can not scrape a trench in the soil, build one up out of rocks or with two parallel logs.

86. Coffee.-Fill the cup two-thirds full of water and bring to a boil. Add 1 heaping spoonful of coffee and stir well, adding 1 spoonful of sugar if desired. Set it to the side of the fire to simmer (not boil) for 10 to 20 minutes. Then, to clear the coffee, throw in a spoonful or two of cold water. This coffee is of medium strength and is within the limit of the ration if made but twice a day.

87. Bacon.-Cut a side of bacon in half lengthwise. Then cut slices about five to the inch, three of which should generally be sufficient for one man for one meal. Place in a meat can with about one-half inch of cold water. Let come to a boil and then pour the water off. Fry over a brisk fire, turning

the bacon once, and quickly browning it. Remove the bacon to lid of meat can, leaving the grease for frying potatoes, onions, etc.

88. Potatoes (fried).-Take two medium-sized potatoes or one large one (about one-half pound), peel and cut into slices about one-fourth inch thick and scatter well in the meat can in which the grease remains after frying the bacon. Add sufficient water to half cover the potatoes, cover with the lid to keep the moisture in, and let come to a boil for about 15 to 20 minutes. Remove the cover and dry as desired. Salt and pepper to taste. During the cooking the bacon already prepared may be kept on the cover which is most conveniently placed bottom side up over the cooking vegetables. 89. Onions (fried).-Same as potatoes.

90. Potatoes (baked).—Take two medium-sized (about one-half pound) or one large one cut in half.

potatoes Lay in

a bed of light coals and cover with same and smother with ashes. Do not disturb for 30 or 40 minutes, when they should be done.

91. Canned tomatoes.-One 2-pound can is generally sufficient for five men.

Stew. Pour into the meat can one man's allowance of tomatoes and add about two large hardtacks broken into small pieces and let come to a boil. Add salt and pepper to taste, or add a pinch of salt and one-fourth spoonful of sugar.

Or, having fried the bacon, pour the tomatoes into the meat can, the grease remaining, and add, if desired, two broken hardtacks. Set over a brisk fire and let come to a boil.

Or, heat the tomatoes just as they come from the can, adding two pinches of salt and one-half spoonful of sugar, if desired. Or, especially in hot weather, eaten cold with hard bread, they are very palatable.

THE FORAGE RATION

92. The forage ration is given in National Guard regulation 79, paragraph 35.

SHELTER

(F. S. R. Ch. X)

93. Good shelter contributes greatly to the maintenance of the efficiency of troops in the field. The character of the shelter is determined by the special conditions existing in each situa

tion. The underlying principle is to utilize the best available facilities for shelter so far as is consistent with the situation, and to improve existing facilities to the extent permitted by prevailing conditions. According to circumstances, troops in the theater of operations are sheltered in bivouac, camps, or billets.

94. Troops are in bivouac when resting on the ground covered only by shelter tents or hastily improvised shelter, or Bivouac facilitates tactical conwithout any overhead cover. trol and readiness for action. It is, however, undesirable from the viewpoint of comfort, rest, and protection from the weather and is therefore resorted to only when required by tactical conditions. In proximity to the enemy, the tactical distribution of the troops imposed by the situation and the necessary degree of readiness for action generally require the use of bivouacs.

95. Troops are in camp when sheltered by tentage other than shelter tents or quartered in huts or other temporary struetures especially constructed for military purposes (cantonments). Camps facilitate control of the troops and administration but are not practicable for the shelter of units engaged in active operations. On account of the mobility of tentage, the use of tent camps is advantageous for the purposes of temporary shelter; where the camp site is to be used for a prolonged period for the shelter of troops, cantonments are more economical than tent camps on account of the rapidity with which the tentage becomes unserviceable.

96. Troops are in billets when occupying private or public buildings not especially designed for military purposes. Billeting in dwellings in the United States and its possessions is limited by the third amendment to the Constitution, which provides that "no soldier shall, in time of peace, be quartered in any house without the consent of the owner; nor in time of war, but in a manner to be prescribed by law." Use may be made of public buildings when available, or private buildings may be rented. In enemy territory billeting is resorted to when shelter of this character is most advantageous in the Families are not removed from their particular situation. dwellings when it can be avoided. In the territory of an ally the billeting of troops is governed by the laws and customs of the allied country. Billets afford excellent shelter and permit of the screening of troops from aerial observation; they have, moreover, the advantage of offering an immediately available form of shelter which does not require an expenditure of labor