Chapter XLIV: Introduction: This Part of the Work, Though the Last, I Consider (5)

[22] When I say “according to common sense,” I am speaking within bounds. Salt and pepper, fresh and preserved vegetables (the latter either in tins or in cakes), were distributed from the regimental quartermaster’s stores to the cooks of each company for three days’ consumption at a time. The consequence was that, in a couple of days, and sometimes in one, the three days’ rations had either been consumed or were wasted. The first day, the soup or other food was badly prepared, on account of the excess of these ingredients; and it was still worse on the following days, on account of their being short of all with the exception of the meat, which was therefore boiled in plain water with rice, but often without either salt or vegetables. The food was thus rendered insipid and unwholesome. Such was the system I found in general use, and it was a great pity, seeing the Government had so liberally provided all that was required. Proper regulation was all that was needed in order to increase the comforts of the men. The meals of the whole army constitute a very important matter. Any improvement was certain to be felt daily; for can anything be more unpalatable than a piece of fresh beef boiled in plain water, without seasoning? There was no salt to eat with it, although plenty was allowed for each man. This is what I call want of attention and lack of common sense. I do not mean to say this was always the case, as some quartermasters, who noticed the evil, distributed the vegetables daily, instead of for three days at once. Many of the men were intelligent enough to divide the allowance, but the greater number were very careless; it therefore became of the utmost importance to establish a rule which would not leave them the chance of doing wrong. The great evil is, that after being thus deprived of salt for a day or two, they then receive salt rations, which they boil in small tin camp-kettles, and without soaking, in merely a few pints of water, which becomes like so much brine. Thus various diseases, which are seldom attributed to the real cause, are engendered, and all medicinal equilibrium is completely upset. The rectifying of this was one of the numerous difficulties I had to encounter during my mission.

[23] For a regiment of one thousand men, increase the number of stoves in proportion. If one hundred regiments are to be cooked for, repeat the same in each regiment, when you will have cooked enough food to perfection without much trouble for an army of one hundred thousand men, at the same time effecting a saving of above 400 per cent. in fuel.

[24] For letters of approval from generals of division, colonels in command of regiments, medical and other authorities, see Addenda.

[25] A few hundred yards further, where the French review had taken place, on an ill-selected spot, the dust was blinding both to men and horses, the wind being very high.

[26] It was commenced by General Bentinck, continued by General Wyndham and Lord W. Paulet, and finished by General Garrett. It was situated on the spot once inhabited by Sir John Campbell. The Duke of Newcastle also had his tent pitched there during his stay in the Crimea, not fifty yards from the place where General Cathcart and other great heroes are interred. The reader’s humble and respectful servant is not a little proud to have had the honour of having his last culinary encampment, called Soyer’s Villarette, on that celebrated and glorious locality.

[27] Upon my asking General Garrett the reason why the lunch was fixed so early, “So early, say you!” answered the general, laughing. “What do you think? When I asked Major-General Vassileffsky what was the most convenient time for him to pay me a visit, his reply was--from four to five in the morning.”

“Which, no doubt, general, you thought too late, or too early.”

“True enough,” said the general.

[28] Lately published by George Routledge & Co.

[29] I take this opportunity of informing Monsieur le Conte de Maison, to whom I shall do myself the pleasure of sending a copy of this work, that the disappointment was on our side, and that--the captain in particular--all regretted the impossibility of acquainting those gentlemen with our sudden departure.

[30] Yalta, the place from whence he started, was a distance of forty miles by road from Balaklava; the journey, however, took the lad six days, as he did not know the direct road. He also informed me that at night he used to climb and sleep in a tree, fearing the wild animals, feeding on wild fruit and beech-nuts.

[31] For a description of the interior of the Palace, see Addenda.

[32] The Maltese culinary productions, and well-provided markets, I must defer commenting upon till my work entitled “The Culinary Wonders of all Nations” is produced.

[33] A few days after, I was deputed, by order of the Emperor, to visit and report on the public kitchen for the working classes in Paris, called the Fourneaux de l’Impératrice; for description of which see Addenda.

[34] This receipt, so much approved of by the medical authorities, was in daily use for more than fifteen months from the date of its introduction by me.

[35] The following is from the _Lancet_ of August the 22nd, 1857:--“_Dyspeptic._--We recommend our correspondent to try some of M. Soyer’s new sauce, called the Sultana Sauce. It is made after the Turkish receipt, its flavour is excellent, and it affords considerable aid in cases of slow and weak digestion.”

[36] If no oven, put the pan in water three-parts up, and give half an hour longer. For public institutions, fish, meat, and game may be cooked in a similar manner, for which receipts refer to my “Shilling Cookery.”

[37] The following receipts were written by me in reply to a request inserted in the _Times_ in January, 1855. Each receipt is for two men, but may be increased by adding to the proportions.

[38] Indian corn contains 750 parts of starch, 205 gluten, 30 sugar, 15 tannin. Potatoes contain 200 parts of starch, 40 gluten, 20 sugar.

[39] If hard water is used, add soda.

[40] For the use of the bones, see Receipt No. 9.

[41] If dripping cannot be had, use four pounds of fat.--See Receipt No. 21.

[42] Hot water is the best to use, if convenient.

[43] If colour is required, add a quart of Receipt No. 21.

[44] If bacon cannot be had, the same quantity of solid meat of any kind will do.

[45] If Indian meal is used, it must be boiled two hours.

[46] Porphyna Purpura--if not to be had, use laver or slook--the ulva lactuca.

* * * * *

Typographical errors corrected by the etext transcriber:

martys to the science of cookery=> martys to the science of cookery {pg 17}

a letter of introducton=> a letter of introduction {pg 40}

M. Giraldo, who had superintended the disembarkation=> Mr. Giraldo, who had superintended the disembarkation {pg 62}

transcendantly beautiful=> transcendently beautiful {pg 163}

being but meagrely=> being but meagerly {pg 238}

it wont take you ten minutes=> it won’t take you ten minutes {pg 286}

he created quited a sensation=> he created quite a sensation {pg 334}

I cannot recal where=> I cannot recall where {pg 345}

becomes more nutritous=> becomes more nutritious {pg 514}

cut very then=> cut very thin {pg 517}

a little cayanne=> a little cayenne {pg 549}

in his vists to the above=> in his visits to the above {pg 577}

good opportuties of fully=> good opportunities of fully {pg 582}

Fouth Division=> Fourth Division {pg 583}

don’t recal those things=> don’t recall those things {pg 332}

Eggs au Mivoir with Ham or Bacon, 546=> Eggs au Miroir with Ham or Bacon, 546 {index}

End of Project Gutenberg's Soyer's Culinary Campaign, by Alexis Soyer