Hardtack and coffee

by John Davis Billings

THE “COOPER SHOP,” PHILADELPHIA.

Now, as to the quality the case is not quite so clear, but still the picture has been often overdrawn. There were, it is true, large quantities of stale beef or salt horse—as the men were wont to call it—served out, and also rusty, unwholesome pork; and I presume the word “hardtack” suggests to the uninitiated a piece of petrified bread honeycombed with bugs and maggots, so much has this article of army diet been reviled by soldier and civilian. Indeed, it is a rare occurrence for a soldier to allude to it, even at this late day, without some reference to its hardness, the date of its manufacture, or its propensity for travel. But in spite of these unwholesome rations, whose existence no one calls in question, of which I have seen—I must not say eaten—large quantities, I think the government did well, under the circumstances, to furnish the soldiers with so good a quality of food as they averaged to receive. Unwholesome rations were not the rule, they were the exception, and it was not the fault of the government that these were furnished, but very often the intent of the rascally, thieving contractors who supplied them, for which they received the price of good rations; or, perhaps, of the inspectors, who were in league with the contractors, and who therefore did not always do their duty. No language can be too strong to express the contempt every patriotic man, woman, and child must feel for such small-souled creatures, many of whom are to-day rolling in the riches acquired in this way and other ways equally disreputable and dishonorable.

I will now give a complete list of the rations served out to the rank and file, as I remember them. They were salt pork, fresh beef, salt beef, rarely ham or bacon, hard bread, soft bread, potatoes, an occasional onion, flour, beans, split pease, rice, dried apples, dried peaches, desiccated vegetables, coffee, tea, sugar, molasses, vinegar, candles, soap, pepper, and salt.

It is scarcely necessary to state that these were not all served out at one time. There was but one kind of meat served at once, and this, to use a Hibernianism, was usually pork. When it was hard bread, it wasn’t soft bread or flour, and when it was pease or beans it wasn’t rice.

THE UNION VOLUNTEER SALOON, PHILADELPHIA.

Here is just what a single ration comprised, that is, what a soldier was entitled to have in one day. He should have had twelve ounces of pork or bacon, or one pound four ounces of salt or fresh beef; one pound six ounces of soft bread or flour, or one pound of hard bread, or one pound four ounces of corn meal. With every hundred such rations there should have been distributed one peck of beans or pease; ten pounds of rice or hominy; ten pounds of green coffee, or eight pounds of roasted and ground, or one pound eight ounces of tea; fifteen pounds of sugar; one pound four ounces of candles; four pounds of soap; two quarts of salt; four quarts of vinegar; four ounces of pepper; a half bushel of potatoes when practicable, and one quart of molasses. Desiccated potatoes or desiccated compressed vegetables might be substituted for the beans, pease, rice, hominy, or fresh potatoes. Vegetables, the dried fruits, pickles, and pickled cabbage were occasionally issued to prevent scurvy, but in small quantities.

But the ration thus indicated was a camp ration. Here is the marching ration: one pound of hard bread; three-fourths of a pound of salt pork, or one and one-fourth pounds of fresh meat; sugar, coffee, and salt. The beans, rice, soap, candles, etc., were not issued to the soldier when on the march, as he could not carry them; but, singularly enough, as it seems to me, unless the troops went into camp before the end of the month, where a regular depot of supplies might be established from which the other parts of the rations could be issued, they were forfeited, and reverted to the government—an injustice to the rank and file, who, through no fault of their own, were thus cut off from a part of their allowance at the time when they were giving most liberally of their strength and perhaps of their very heart’s blood. It was possible for company commanders and for no one else to receive the equivalent of these missing parts of the ration in cash from the brigade commissary, with the expectation that when thus received it would be distributed among the rank and file to whom it belonged. Many officers did not care to trouble themselves with it, but many others did, and—forgot to pay it out afterwards. I have yet to learn of the first company whose members ever received any revenue from such a source, although the name of Company Fund is a familiar one to every veteran.

The commissioned officers fared better in camp than the enlisted men. Instead of drawing rations after the manner of the latter, they had a certain cash allowance, according to rank, with which to purchase supplies from the Brigade Commissary, an official whose province was to keep stores on sale for their convenience. The monthly allowance of officers in infantry, including servants, was as follows: Colonel, six rations worth $56, and two servants; Lieutenant-Colonel, five rations worth $45, and two servants; Major, four rations worth $36, and two servants; Captain, four rations worth $36, and one servant; First and Second Lieutenants, jointly, the same as Captains. In addition to the above, the field officers had an allowance of horses and forage proportioned to their rank.