Each lady had a different opinion concerning the management of the kitchen, and urged the wisdom of her particular plan. I soon discovered, however, that Surgeon Campbell, in charge of the hospital, had been so annoyed by the irregular work of these ladies, that he had threatened to close the kitchen. Small wonder, when a different lady came each week and spent most of her time in undoing the work of her predecessor! They were extremely anxious to have me take charge at once, but I asked for twenty-four hours in which to consider, though my mind was already made up. This being a volunteer work, I wrote the next day, saying that I would take charge of the kitchen on one condition—namely, that I should have no interference or direction from any member of the Association. This they thought rather severe, but it was my ultimatum. They were glad to accept my terms, however, in order that they might continue their benevolent work on the island.
The day after I took charge, Surgeon Campbell came into the kitchen for inspection and stood aghast at the “confusion worse confounded.” I was standing on a chair in a closet, throwing in heaps on the floor endless packages from the shelves. I laughed at his despairing expression, and said, “Doctor, do not expect any order within three days, till these incongruous piles are classified.” There were shoes and cornstarch, “trigger” finger gloves and dried apples, shirts and beans, “feetings” and comfort bags, and so on ad infinitum.
The clothing supplies I now separated from the food donations, and had them sent up to my rooms, where, later, the men came with their demands, or with written orders from the ladies, one or more of whom came every day. I soon discovered that, owing to a lack of system, some of the men had succeeded in getting four shirts instead of one; but I concluded that they were four times colder than their warmer-hearted comrades.
At last out of confusion came order. With the help of Surgeon Campbell I planned a printed list, lacking only the addition of the date, name of surgeon, and number of ward to which were to be added each day’s orders. I went over this at night, frequently adding extras, and in the morning it was sent to the different wards when the ward masters came for breakfast. The doctors then selected the proper diet for their patients, and the list was returned before ten o’clock.
Four detailed soldiers acted as cooks and helpers. Andrew, a practical, kindly Scotchman, became head cook; and altogether we were much gratified by our good fare. Our success along this line was made easier by liberal government supplies, and the generous donations of the Association, which gave me “carte blanche” for special cases. Our system worked admirably. When the dinner bugle sounded, the ward masters ran with their trays and pails; the first in order calling out his ward number as he entered. I read aloud from one of the twenty lists, which varied slightly each day, and were kept hanging in a row. For example:
“ORDER FOR SPECIAL DIET
U. S. Convalescent Hospital
Fort Wood
................1863
Ward .............. Dr. ..........
Dinner, Supper, Breakfast, Remarks
Tea...........
Cocoa................
Coffee................
Etc., etc.
Ward....coffee for 6, tea 5, chicken 7, roast beef 10, whisky punches 5, egg nogs, etc.”