The only way for the troops to secure fresh coffee was for us to send over the green product for roasting as it was needed. Buildings were erected to house coffee-roasting machinery at home and abroad; men were trained as quickly as possible in the process of coffee-roasting, and sent out to take charge of the plants. In a relatively short length of time 16 plants were in full operation in France, and an increasing number at home. Eventually all the coffee used in France was shipped over green and roasted in the plants there. These plants were capable of roasting sufficient coffee to take care of 3,000,000 men at a considerably lower cost to the Government than under the old system.
The Expeditionary Forces, as is noted elsewhere, organised a purchasing office in Paris. Its purpose was to save tonnage space by securing as many products as possible in Europe. Its scope covered all classes of supplies, but a large section was devoted to subsistence. Candy, hard bread, and macaroni factories under the direction of the Quartermaster Corps were built or secured from the French Government. Large quantities of beans, fresh potatoes, onions, coffee, rice, salt, and vinegar were secured from European markets. Many thousands of tons of foodstuffs were purchased and manufactured in Europe for our Army, every ton representing space on ships saved for additional men and munitions. Overseas purchases were generally discontinued after the signing of the armistice, as the Director of Purchase and Storage and the Expeditionary Forces were firm for the policy of favoring American manufacturers wherever possible.
To reduce tonnage still further, extensive experiments were made in the packing of beef for overseas consumption. All bones, surplus fats, and waste portions were removed. The remainder, all edible, was pressed into 100-pound moulds and frozen. The initial shipment was composed of 16 carloads of boneless beef. The meat arrived in France in splendid condition, and was carefully watched from its arrival at the ports in France to its consumption in the front-line trenches. Officers, mess sergeants, and cooks were enthusiastic over the boneless beef, as it took much less time to prepare it and so conserved labor to a great extent. The men were gratified, as the inferior portions of the beef were not included, and much better meat resulted for the mess. After the success of this experimental shipment, as much boneless beef as possible was sent to France. Trouble was encountered in securing the skilled butchers to bone the great quantities needed, but this shortage was largely overcome.
No means was discovered so effective for reducing tonnage as boning beef, dehydrating vegetables, and purchasing foods in France, but in many of the smaller items there were stories just as interesting. Efforts to save tonnage brought about the reduction of moisture in soap. While the Subsistence Division was securing toilet paper it found that the entire supply for the Expeditionary Forces could be stored in the waste space of Army rolling field kitchens. A special formula for vinegar was devised, and double-strength vinegar was shipped. This, when mixed with an equal quantity of water in France, was a good product.
The saving of space in the transportation of subsistence stores makes a long story in itself. Just so much tonnage was allotted to food each month; and the ablest men in the food industry spent much time in working out how the maximum amount of essentials and luxuries in foodstuffs could be sent in the minimum amount of space.
COFFEE-ROASTING PLANT AS OPERATED AT A NUMBER OF CAMPS.
FURNISHING THE ARMY WITH TOBACCO.