For this saving and improvement, Colonel Daniell, whom I will back for discipline and straightforwardness of opinion against any one in the army, gave me the following letter:—
Coldstream Guards’ Camp, before Sebastopol,
Sept., 1855.
I have this day attended Monsieur Soyer’s course of instruction to the cooks of my battalion, and have tasted the messes cooked and served to the men, consisting of salt pork and beef. The mode in which the salt is extracted and the meat rendered comparatively tender by the apparatus used, the facility with which the grease is taken off and rendered serviceable for other purposes, is admirable; and I consider the arrangements relative to the small consumption of wood, and the simplicity with which the cooking is conducted, will, if adopted, tend much to the health, comfort, and well-being of the soldier.
The present size of the “chaudrières” being objectionable, I am glad to hear from Monsieur Soyer that he is about to procure some of a less size. The fuel consumed to-day for cooking the messes of eight companies was hardly more than on ordinary occasions is consumed by one company; and from four hundred and twenty rations of salt pork and beef, forty-eight pounds of excellent lard was procured, which usually is wasted. These facts alone render Monsieur Soyer’s plan at once economical and desirable, and I have great pleasure in testifying my appreciation of the manner with which he conveys instruction to the men, in saying how highly I approve of his recipes and arrangements for carrying out his scheme of camp cookery.
(Signed) H. J. Daniell,
Col. and Capt. in Command, First Battalion
Coldstream Guards.
The regiments being at that time greatly reduced, were only 428 strong, therefore the weight of meat, at one pound per man, was 428 pounds, from which 42 pounds of excellent fat were obtained, much preferable for cooking purposes to the rancid butter sold in the canteens at a very high price. As I was anxious to form a perfect regimental kitchen, I proposed to Colonel Daniell to fit up one for his regiment. His men were already well acquainted with the use of the field stoves; and it would serve as a model for all. Colonel Daniell agreed, and in less than an hour the stoves were removed to the camp, where they remained by sanction of the General-in-Chief till the end of the war.
At this time I went to head-quarters, and urged the necessity of telegraphing an order for four hundred small field-stoves, which order had been agreed upon in case my plan succeeded and was adopted by the authorities. I also had several interviews with General Airey, upon the subject. This number was sufficient for the supply of the whole of the army then in the Crimea. As there was so much business at head-quarters in consequence of the anticipated attack upon Sebastopol, the order was postponed for a few days.
CHAPTER XXIX.
THE EIGHTH OF SEPTEMBER.
Trip to Kamiesch—Bornet’s love for war—Dangerous quarters—Arrival at Kamiesch—Town of pasteboard—The 8th of September—Orders for the assault—Carousals—Looking on—Stopped by the sentinels—Get by at last—The batteries open fire—The French flag on the Malakhoff—Wounded men—The officer’s wife—Naval officers trying to dodge the sentries—Become my guests—Reports respecting General Wyndham—Cathcart’s Hill—The Duke of Newcastle—Dine with General Wyndham on the day of the attack upon Sebastopol—Sir John Campbell and the French cook—An excellent dinner—Rare autographs—General Wyndham summoned to head-quarters.