Our imprisonment at Danville lasted from October 20, '64, to February 17, '65, one hundred and twenty days. I kept a careful daily record of the rations issued to us, as did also Lieut. Watson W. Bush, 2d N. Y. "Mounted Rifles." After our removal from Danville to Richmond for exchange, we compared our memoranda, and found they substantially agreed. During the one hundred and twenty days the issues were as follows:
Bread. A loaf every morning. It was made of unsifted corn-meal, ground "cobs and all." Pieces several inches in length of cobs unground were sometimes contained in it. It always seemed wholesome, though moist, almost watery. Its dimensions were a little less than 7 inches long, 3 or 4 wide, and 3 thick. I managed to bring home a loaf, and we were amazed at the shrinkage to a quarter of its original size. It had become very hard. We broke it in two, and found inside what appeared to be a dishcloth!
Meat. Forty-three times. I estimated the weight at from 2 to 5 or 6 ounces. In it sometimes were hides, brains, heads, tails, jaws with teeth, lights, livers, kidneys, intestines, and nameless portions of the animal economy.
Soup. Sixty-two times; viz., bean soup forty-seven times; cabbage nine times; gruel six. It was the thinnest decoction of small black beans, the slightest infusion of cabbage, or the most attenuated gruel of corn-cob meal, that a poetic imagination ever dignified with the name of soup!
Potatoes. Seven times. Seldom was one over an inch in diameter.
Salt fish. Five times. They call it "hake." It was good. "Hunger the best sauce."
Sorghum syrup. Three times. It was known as "corn-stalk molasses." It was not bad.
Nothing else was given us for food by the Confederates at Danville. The rations appeared to deteriorate and diminish as the winter advanced. My diary shows that in the fifty-three days after Christmas we received meat only three times.
Manifestly such supplies are insufficient to sustain life very long. By purchase from the rebel sutler who occasionally visited us, or by surreptitious trading with the guards, we might make additions to our scanty allowance. I recollect that two dollars of irredeemable treasury notes would buy a gill of rice or beans or corn, a turnip, onion, parsnip, or small pickled cucumber!
The Confederate cooking needed to be supplemented. Here the cylinder coal-stoves were made useful. The tops of them were often covered with toasting corn bread. Tin pails and iron kettles of various capacities, from a pint to several quarts, suspended from the top by wooden hooks a foot or two in length, each vessel resting against the hot stove and containing rice, beans, Indian corn, dried apple, crust coffee, or other delicacy potable or edible slowly preparing, made the whole look like a big black chandelier with pendants. We were rather proud of our prison cuisine. Cooking was also performed on and in an old worn-out cook-stove, which a few of our millionaires, forming a joint-stock company for the purpose, had bought for two hundred Confederate dollars late in the season, and which the kind prison commander had permitted them to place near the southwest end of the upper room, running the pipe out of a window. Culinary operations were extensively carried on also in the open yard outside, about forty feet by twenty, at the northeast end of the building. Here the officer would build a diminutive fire of chips or splinters between bricks, and boil or toast or roast his allowance. We were grouped in messes of five to ten or twelve each. Happy the club of half a dozen that could get money enough and a big enough kettle to have their meal prepared jointly.