the camp stove
(from Hand-book for active service; containing practical instructions in campaign duties, by Egbert L. Viele, 1861, Chapter VIII.)
Instructions:
Instructions:
The arrangements for cooking the rations on a march or in camp, are always more or less annoying to troops. Coming into camp perhaps during a storm after a long day's march, the men have to wait for their supper until a party has been despatched with a team sometimes several miles to procure fuel, this more frequently green wood than dry. After the fuel arrives and a fire is kindled, it takes a long time before the food is cooked. In the meanwhile, wet, weary, and half sick, the men are waiting for their supper. If this could be given to them at once, and they could go to their tents and rest, how much more fitted they would be for duty the next morning, and how much smaller would be the sick report. A great portion of this discomfort would be obviated by the use of a camp stove, a drawing of which is shown in plate . Two of these stoves to a company are sufficient. All the necessary kettles and utensils accompany it, including gridiron, frying-pan, griddle, and bake-oven.
Light and portable, the whole is fitted into a cask which secures its transportation without fear of injury. The fire is made in a few moments from a few short faggots which are placed in the stove when starting on the march in the morning after breakfast ; so that, in half an hour after coming into camp, the men may all have hot coffee, and go to bed. This stove is made in New York, and may be procured from the agent, No. 13 Broadway.
Bringing the