(c) On arrival at the trenches, take off ankle boots and wet socks, dry and grease feet, put on dry socks, gum boots (trench stores) or paper stockings and ankle boots.
(d) During the tour in the trenches, circulation must be kept up by movement; the restriction of the circulation of the lower limbs is the principal cause of chilled feet.
(e) Boots and puttees will be removed at least once in every 24 hours, feet and legs will be dried, rubbed, and greased, and dry socks put on.
(f) Gum boots will be taken off before troops march out on relief and will be handed over as trench stores to the relieving unit.
(g) On arrival in billets, feet will be washed and rubbed; dry socks, hot drinks, and food will be provided under battalion arrangements.
(h) Warming braziers made from 3 and 5 gallon oil drums will be provided, and a daily allowance of 2 lbs. coke and ½ lb. charcoal per man in the trenches. An extra pea-soup, tea, and sugar ration will also be issued.
(i) C. O.'s are responsible that all trench pumps on charge are kept in good repair and made use of to the fullest extent. The drier the trenches are the fewer will be the cases of chilled feet.
C. H. Harrington,
B. G. G. S., Canadian Corps.
October 21, 1915.
FOOTNOTES:
[1] The officer should remember that he is in the same position as is the officer on watch on board a ship.