The Quartermaster Complex consisted of the Quartermaster Storehouse, the Bakery, the Quartermaster Quadrangle.

At Fort Scott, the Quartermaster Department provided transportation for all military supplies - including artillery, opened and maintained military roads, constructed bridges, repaired and constructed barracks, quarters, and other public buildings, provided storage for all military supplies and provisions,operated the post-bakery, purchased wagons, horses and draft animals, obtained forage, fuel and stationary, provided cooking utensils and furniture, including those for hospitals (but not the medical supplies), and furnished supplies to new recruits assigned to the fort.

Officers of the department were held accountable for all property during its transportation and until it had been expended. Unfit or damaged items had to be submitted to a Board of Survey, which could condemn them and order their disposal; but when damage was caused by an individual soldier, the cost was deducted from his salary.

The Quartermaster Quadrangle housed blacksmiths, farriers, a carpenter shop, a wheelwright shop, storage bins (corn/grain), quartermaster stables (draft horses/mules), loafing sheds (wheeled vehicles), and a place for storage of raw materials (coal, iron bars etc.).

One of the less appealing aspects of garrison life was the monotony of army rations. The Quartermaster or the Commissary Officer was responsible for issuing rations. The exact daily rations for each man per day were as follows:

• 3/4 pound of pork or 1 1/4 pounds of salt beef
• 18 oz. of bread
• 1/3 cup of beans or 1.6 oz. of rice
• 1.6 oz. of coffee
• 2.4 oz. of sugar
• 5.1 oz. of vinegar
• 1 1/4 tablespoons salt

The rations were issued in bulk to the companies and then issued to the company cooks as needed. There were variations on these rations. For example, tea might be traded for coffee.