On coarse Flour, £s?t\ 231 



properties. Wliether more of these are now in the fine 

 flour, and, of course, less in the ship stuff; or whether 

 they are banished from both, I cannot, from any know^ 

 ledge of the fact, assert. 



My much lamented, most intelligent, and worthy 

 iriend, the late -Saro/z Steuhen, was educated, in his mi- 

 litary profession, under the eye of the great Frederick; 

 having been one of his aids, and spent, in the Prussian 

 service, much of his valuable life. He was (as we all 

 know, who knew him) singularly well informed on such 

 subjects. He has often told me, that the peculiar 

 healthfulness of the Prussian soldiers was, in a great 

 measure, to be attributed to their ammufiition bread; 

 which was accounted the most wholesome and nutri- 

 tious part of their ration. The Baron added with his 

 usual naivete, that this bread w^as only good for die 

 health of soldiers; but gentlemen would prefer being 

 sick on better bread. 



When, during the revolutionary war, I had an anx-e 

 ious, laborious, and often perplexing share, in conduct- 

 ing the War Department, I was advised to direct the 

 .mixing more of what is called the offal, with the flour 

 for the troops, in a time of great scarcity. But I knev/ 

 the danger and difiiculties in precarious times (and in- 

 deed any other) of encountering common prejudices, 

 A wholesome and very considerable supply of smoked 

 herrings, and dried clams for soup, had been provided as 

 substitutes, in part, for flesh. Many drums and fifes 

 of the Penitsylvania line (on the first or second issue of 

 these articles) were employed by the soldiers, in escort- 

 ing out of camp under the rogues march, these parts 

 of the ration suspended on poles; in grotesque proces- 



