Hardtack and coffee

by John Davis Billings

After the columns had marched by a while, some one would again ask what regiment it was, only to find it still the First Maine. It numbered over two thousand strong, and, never having lost any men in battles and hard campaigning, its ranks were full. The strength of these regiments struck the Army of the Potomac with surprise. A single regiment larger than one of their own brigades!

These men had started from Washington with knapsacks that were immense in their proportions, and had clung to them manfully the first day or two out, but this morning in question, which was of the sultriest kind, was taxing them beyond endurance, as they plunged along in the mire marching up to the front; and their course could have been followed by the well stuffed knapsacks—or “bureaus,” as some of the old vets called them—that sprinkled the roadside. It seemed rather sad to see a man step out of the ranks, unsling his knapsack, seat himself for a moment to overhaul its contents, transfer to his pocket some little keepsake, then, rising, and casting one despairing look at it, hurry on after the column. Many would not even open their knapsacks, but, giving them a toss, would leave them to fate, and sternly resume their march. It was the second in the list of sacrifices that active campaigning required of them. Their first was made in cutting loose from their comfortable quarters and accumulated conveniences in the forts, which they had so recently left.

The knapsack, haversack, canteen, and shelter-tent, like the arms, were government property, for which the commanding officer of a company was responsible. At the end of a soldier’s term of service, they were to be turned in or properly accounted for.

ARMY CATTLE.

An army officer who was reputed to have been of high and hasty temper, who certainly seemed to have been capable of rash and inconsiderate remarks, was once overheard to say of soldiers that they were nothing but cattle, and deserved to be treated only as such. In the short sketch here submitted on the subject of Army Cattle, I do not include the variety above referred to, but rather the quadrupedal kind that furnished food for them.

In the sketch on Army Rations I named fresh beef as one of the articles furnished, but I gave no particulars as to just how the army was supplied with it. This I will now endeavor to do.

When there came an active demand for fresh and salt meat to feed the soldiers and sailors, at once the price advanced, and Northern farmers turned their attention more extensively to grazing. Of course, the great mass of the cattle were raised in the West, but yet even rugged New England contributed no inconsiderable quantity to swell the total. These were sent by hundreds and thousands on rail and shipboard to the various armies. On their arrival, they were put in a corral. Here they were subject, like all supplies, to the disposition of the commissary-general of the army, who, through his subordinates, supplied them to the various organizations upon the presentation of a requisition, signed by the commanding officer of a regiment or other body of troops, certifying to the number of rations of meat required.

When the army was investing Petersburg and Richmond, the cattle were in corral near City Point. On the 16th of September, 1864, the Rebels having learned through their scouts that this corral was but slightly guarded, and that by making a wide détour in the rear of our lines the chances were good for them to add a few rations of fresh beef to the bacon and corn-meal diet of the Rebel army, a strong force of cavalry under Wade Hampton made the attempt, capturing twenty-five hundred beeves and four hundred prisoners, and getting off with them before our cavalry could intervene. The beeves were a blessing to them, far more precious and valuable than as many Union prisoners would have been; for they already had more prisoners than they could or would feed. As for us, I do not remember that fresh meat was any the scarcer on account of this raid, for the North, with its abundance, was bountifully supplying the government with whatever was needed, and the loss of a few hundred cattle could scarcely cause even a temporary inconvenience. Had the army been on the march, away from its base of supplies, the loss might have been felt more severely.

Whenever the army made a move its supply of fresh meat went along too. Who had charge of it? Men were detailed for the business from the various regiments, who acted both as butchers and drovers, and were excused from all other duty. When a halt was made for the night, some of the steers would be slaughtered, and the meat furnished to the troops upon presentation of the proper requisitions by quartermasters. The butcher killed his victims with a rifle. The killing was not always done at night. It often took place in the morning or forenoon, and the men received their rations in time to cook for dinner.

The manner in which these cattle were taken along was rather interesting. One might very naturally suppose that they would be driven along the road just as they are driven in any neighborhood; but such was not exactly the case. The troops and trains must use the roads, and so the cattle must needs travel elsewhere, which they did. Every herd had a steer that was used both as a pack animal and a leader. As a pack animal he bore the equipments and cooking utensils of the drovers. He was as docile as an old cow or horse, and could be led or called fully as readily. By day he was preceded in his lead by the herdsman in charge, on horseback, while other herdsmen brought up the rear. It was necessary to keep the herd along with the troops for two reasons—safety and convenience; and, as they could not use the road, they skirted the fields and woods, only a short remove from the highways, and picked their way as best they could.