Notes on Organization.
(By Major W.H. Waldron Twenty-Ninth Infantry.)
1. Prepare In Advance To Receive Men Assigned To Company.
(a) Detail one of the Lieutenants in charge of the company mess.
Duties.—Secure the necessary kitchen and dining room equipment and prepare everything to start the mess; make up a bill-of-fare for a week based on the ration components and supplies available; secure the rations and issue them to the cooks daily. Train a mess Sergeant in the duties that fall to him. In fine, this Lieutenant will have complete charge of the company mess, the cooking, and serving of the meals, training of cooks and men detailed for duty in connection with the mess.
(b) Detail the other Lieutenant in charge of property.
Duties.—Procure all the articles of individual and company equipment from the Regimental Supply Officer. Get into the company storeroom and prepare it for issue. Train the Company Supply Sergeant in the duties that will fall to him.
(c) This leaves the Company Commander free to organize the orderly room and make the necessary preparations to receive the men as they report.
If In Cantonment.—Lay out the quarters into platoon sections and subdivide these into squads, allowing space for platoon leaders and guides. Starting at the end of the quarters plainly mark each squad section, 8 beds, four on each side of the aisle with the number of the squad—first squad, second squad, etc.
If In Tents.—Number the tents, one for each squad, leaving two tents in the center for platoon leaders, guides, etc. Prepare a sheet having a space for each squad, large enough to enter eight names in it. Prepare a measuring post where the men can be measured for height as they report.