Fort Larned Bakery

Part of a soldier's daily ration was one loaf of bread baked in the post bakery.

NPS Photo

Keeping soldiers fed was one of the most important jobs in the army. Most frontier posts were not close enough to railroads to get regular supplies of food so an onsite bakery was a must.

From the end of the Civil War until the 1890’s U.S. Army rations typically consisted of beef, beans, bacon, coffee and bread with the addition of some condiments such as salt, vinegar, brown sugar, and molasses. To supply the daily ration of bread, army forts had a bakery such as this one at Fort Larned.

The post baker and his assistants were either enlisted soldiers assigned to the duty or civilian employees. It was not an easy job. In 1868, there were an average of 275 soldiers stationed at Fort Larned, so at least 275 loaves of bread had to be baked each day. Fortunately the large, brick oven heated by wood fire had a huge capacity for the needed amount of bread.

If you're imagining the delights of eating fresh-baked bread, think again. Army regulations required soldiers to eat day bread that was at least two days old from a belief that fresh bread was bad for them. After the day's bread was baked it was kept in the storeroom off to the side until ready to be distributed. Company cooks picking up the day's supply of bread would be given bread baked at least two days before.

The bakery operated continuously seven days a week with the chief baker on duty at all times to keep the oven warm and supervise the baking. He had his own sleeping quarters in the bakery. He was also exempt from appearing under arms in light marching order, muster, and inspections of the troops. He received 25 cents a week in extra duty pay.