Cooking - 1847 Regulations

Cook in Mess Hall

168... The regularity of the soldiers' messing is an object of primary importance. In camp or barracks, the regimental officer of the day must visit and inspect the kettles at the hour appointed for cooking. Independently of this regimental arrangement, the officers must frequently, during the day, attend to the messing and economy of their respective companies.

169… Bread and soup being the principal items of the soldiers' diet, care must be taken to have them well prepared. The bread must be thoroughly baked, and not eaten until it is cold. The soup must be boiled at least five hours, and the vegetables always cooked sufficiently to be perfectly soft and digestible.

170… Messes will be prepared be privates of squads, including private musicians, each taking his tour. The greatest care will be observed in washing and scouring the cooking utensils; those made of brass and copper will not be used, unless they are lined with tin.

171… When the rations of the guard are prepared by the company cooks, they will be carefully laid aside until required. The messes of prisoners will be sent to them by the cooks.

172… No persons will be allowed to visit or remain in the kitchens, except such as may come on duty, or be occupied as cooks.

173… Those detailed for duty in the kitchens, will also be required to keep the furniture of the mess-room in the neatest condition.

727… Fixed regulations will be adopted, to enable companies or messes to cook in turn-no others than those whose turn it is, will be allowed to loiter around or approach the gallies or other cooking places.

735… During cooking hours, the officer of the day will frequently visit the caboose, to see that the messes are well prepared, and that an officer of each company attends at meal hours, to cause justice to be done to the company, to preserve good order therein, &c. The coppers are to be regularly and well washed, both before and after use.

776… It is the duty of the recruiting officer to see that the quarters for the men are comfortable, and supplied with such conveniences and bedding as are allowed on barracks; that the provisions are good, and regularly supplied; that they are properly cooked and economized; and that there be regularity in the messes, and due decorum preserved at all times. Should the men be sick, it will be his particular care to see that they are not neglected, but that every essential comfort is procured for them. By proper management and economy, the rations allowed will often more than suffice, and the surplus may be sold, or commuted for money, to make a fund for the purchase of table furniture, vegetables, and other comforts for the recruits. For the accountability of this fund, the principles said down under the head of Council of Administration will apply.

Pot of stew
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Last updated: July 30, 2016

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