He went back to the barracks and inspected the company larder. He found there the same old, coarse, greasy, strong, fat pork, a bushel or so of beans, a few withered potatoes, sugar, coffee, bread, and a box of rice which had been collected from the daily rations because none of the cooks knew how to manage it. The sight of the South Carolina staple recalled the delightful rice puddings his mother used to make. His heart grew buoyant.
"Here's just the thing," he said. "I always was fond of rice, and I know the boys will be delighted with it for a change. I know I can cook it; for all that you've got to do is to put it in a pot with water and boil it till it is done. I've seen mother do that lots o' times.
"Let's see," he said, pursuing his ruminations.
"I think each boy can eat about a cupful, so I'll put one for each of 'em in the kettle."
"There's one for Abner," he continued, pouring a cupful in for the first name on the company-roll; "one for Acklin, one for Adams, one for Barber, one for Brooks," and so on down through the whole well-known list.
"It fills the old kettle tol'bly full," he remarked, as he scanned the utensil after depositing the contribution for Williams, the last name on the roll; "but I guess she'll stand it. I've heard mother tell the girls that they must always keep the rice covered with water, and stir it well, so that it wouldn't burn; so here goes. Won't the boys be astonished when they have a nice mess of rice, as a change from that rusty old side-meat!"
He hung the kettle on the fire and stepped out to the edge of the parade-ground to watch the boys drilling. It was the first time he had had the sensation of pleasure of seeing them at this without taking part in it himself, and he began to think that he would not mind if he had to cook most of the time. He suddenly remembered about his rice and hurried back to find it boiling, bulging over the top like a small snowdrift.
