To Dr. Nave, his wife and daughter, and to the Atlanta Committee of the Red Cross, great credit is due for the efficient manner in which the auxiliary work at this point was carried on. Acting with discretion, and with loyalty to the principles of the Red Cross, they have carried their work to a successful conclusion without a complaint from any source.
U.S. WAR SHIPS BEFORE THE ENTRANCE TO SANTIAGO HARBOR.
U.S. WAR SHIPS BEFORE THE ENTRANCE TO SANTIAGO HARBOR.
CAMP HOBSON, GA.
At Camp Hobson, Lithia Springs, Ga., a diet kitchen was also maintained, under the direction of Miss Junia McKinley, assisted by the Atlanta Committee of the Red Cross, of which the following account is received:
The diet kitchen was opened here on Monday, August 9, and remained in operation three weeks, at the expiration of which time the camp broke up. During the first week after the kitchen was established, when detachments from the Sixth, Seventh, Eighth, Twenty-first and Twenty-fifth regiments were in camp, 1176 meals were served. The next week orders were received for the removal of the Eighth and part of the other regiments to Montauk Point, consequently the number of convalescents was reduced, but during the second and third week 2066 meals were served, making a total of 3242 meals served at the table and in the hospital during the time the kitchen was in operation. The meals were furnished to convalescents in the hospital, men relieved from duty but not sick enough to be in the hospital, and to the hospital corps. The table meals consisted of the following: For breakfast, cereals, coffee, tea, fresh milk, eggs, toast, bread and butter. For dinner, soups, bouillons, rice and milk, eggs, crackers, bread and fresh milk, coffee, California fruits (canned), wine, jelly or simple dessert. Supper was the same as breakfast, with the addition of stewed fruit. To patients in hospital, beef tea (made from fresh beef as well as extracts), soft-boiled eggs, cream toast and fresh milk was served at regular hours.