Many ways of preparing the emergency ration for eating in the field were found by experiments. The bread and meat cake could be eaten dry; or, when boiled in 3 pints of water, it made a palatable soup; boiled in 1 pint of water, it produced a thick porridge which could be eaten hot or cold; the cold porridge could be sliced and fried when circumstances permitted. The chocolate could be eaten as candy or made into a drink by placing the chocolate in a tin cup with hot water.
The gas attacks in the trenches made it necessary that the soldier's food be packed in containers impervious to mustard gas poison, mustard gas, when swallowed, attacking the intestines. The first call for such a ration came during October, 1917, and it called for the shipment of 100,000 sealed rations a month for 20 months. The food was to be packed in hermetically sealed galvanized iron containers, holding 25 rations each. The contents of each can consisted of 25 pounds of meat in 1-pound cans, 25 pounds of hard bread in 8-ounce cans, and 25 rations each of soluble coffee, sugar, and salt. Tobacco and cigarettes were added for the comfort of the men. The addition of tobacco and cigarettes was accidental. It was found necessary at first to fill the surplus space in the containers with excelsior. The office force of a large corporation learned of this fact and got permission to fill the empty space in some of the containers with tobacco. The Subsistence Division thought so well of the idea that orders were issued for the tobacco ration to be placed in all reserve ration containers.
One of the most difficult elements in supplying the reserve ration was the securing of tin cans for hard bread. These, because of their unusual size and shape, could only be manufactured after new can-making machines had been designed. The demand for such cans exceeded 10,000,000 in number. Within a comparatively short time, however, hard bread in cans for special reserve rations was being produced on a large scale, and the overseas requirements were filled.
Next the manufacture of the necessary galvanized containers and crates was contracted for. A packing plant was then designed to pack the components into the containers, which was an intricate operation in itself, the number of rations being so great. This plant was so contrived that the parts of the packing material came in at one end of the plant, and the hard bread, canned corned beef hash, canned roast beef, and canned corned beef, canned fish, coffee, sugar, salt, and can openers were packed into the galvanized containers as they traveled on a conveyor belt, until all the components were included.
Only the best of Army purchases were put in the reserve ration. A study was made of the best packers of the various commodities, and their products were used exclusively. Everyone connected with the packing knew the purpose of the ration. It was to be used only when the trenches were under the heaviest fire—when hot food could not be carried forward, and when the men were most in need of good food. The reserve ration became the quality ration of the Army as a result. After the packing was complete, the cans were hermetically sealed by solder and camouflaged with olive drab paint. The container of the ration, when packed, was so buoyant it would support two men upon it when thrown into the sea, thus being a potential life raft.
It was also necessary to feed our men in German prison camps. A ration for American prisoners was prepared by the Subsistence Division of the Quartermaster Corps, in conjunction with the Food and Nutrition Division of the Surgeon's General office. This ration was distributed by the American Red Cross from Denmark and Switzerland. Individual packages each containing sufficient food to supply one man were sent to the prison camps each week. The chief components of the package were corned beef and salmon (with an occasional substitution of corned beef hash and canned roast beef), hard dry bread, dry beans, rice, baked beans, and fresh potatoes (where possible). Prunes, jam, apples, peaches, coffee, sugar, evaporated milk, vinegar, salt, pepper, and pickles were also supplied. Potatoes and onions were procured when possible in Ireland, France, and Italy. Otherwise dehydrated potatoes and onions were used.
Special food was sent for the invalid prisoners, this ration containing potted chicken, crackers, concentrated soup, dehydrated spinach, creamed oat meal, cornstarch pudding, sweet chocolate, extract of beef, soluble coffee, etc. There were several substitutes for all items mentioned, among the substitutes being dried eggs, potted veal, cheese, peanut butter, dried apricots, honey, corn meal, gelatine, malted milk powder, bouillon cubes, apples, oranges, lemons, cocoa, and tea.
When the American troops entered the trenches it was found impracticable to use the ordinary roasted and ground coffee. Its preparation required too much fire, the smoke of which made a target for the enemy. Experiments were made with soluble coffee, looking toward guaranteeing a warm stimulant in the trenches. It was found necessary to give hot drinks to the men before they went over the top or after they had undergone periods of exposure. The British and French troops were supplied with brandy, wine, or rum on such occasions. But issues of intoxicants to soldiers were contrary to the American policy, and quantities of soluble coffee were substituted. Solidified alcohol was supplied so that the coffee could be served hot.