How Our Fighters Will Be Fed 



Nothing is left to guesswork. Menus 

 are planned by chemists and physicians 



Above: The 

 daily Army 

 ration of the 

 garrison or 

 permanent 

 camp. Other 

 articles in 

 prescribed 

 quantities of 

 equal food 

 value may be 

 substituted 

 if desire 



UNCLE SAM has written generous 

 menus for his fighting men on land 

 and on sea and if the regulations 

 which he has prescribed are followed his 

 soldiers and sailors need never go hungry. 

 He provides approximately twenty-eight 

 cents a day to buy food for each one of his 

 soldiers and a like allowance is made for 

 his sailors. To the housekeeper who has 

 to contend with war-time prices of food- 

 stuffs, this sum seems entirely inadequate, 

 but it must be remembered that Uncle Sam 

 buys his supplies in ton lots and not by 

 the pound. 



There is no guesswork in either the 

 army or the navy when it comes to deter- 

 mining just how much food a man shall be 

 given. All this has been figured out and 

 the person charged with the responsibility 

 of supplying the food merely follows certain 

 tables. 



The fixed allowance or portion of food 

 furnished a soldier or sailor each day is 

 called a ration. It consists of specified 

 components or substitutive articles. There 

 may be an over-issue of any ration com- 

 ponent, provided there is an under-issue 



It costs the 

 Government 

 only about 

 twenty-eight 

 cents a day 

 per man to 

 provide such 

 wholesome- 

 looking meals 

 as this on 

 the left for 

 the men of 

 our Navy 



or equal value of other components; but 

 the total cost of a man's rations at the end 

 of a month must not exceed the average 

 of the daily allowances for that period. 



In garrison or permanent camp, a sol- 

 dier's allowance of food consists of the 

 following components and quantities, or 

 specified quantities of substitutes: Beef, 

 20 oz. ; flour, 18 oz. ; baking powder, .08 oz. ; 

 beans, 2.4 oz.; potatoes, 20 oz. ; prunes, 

 1.28 oz.; coffee, 1.12 oz.; sugar, 3.2 oz.; 

 evaporated milk, .5 oz.; vinegar, .16 gill; 

 salt, .64 oz.; black pepper, .04 oz.; cin- 

 namon, .014 oz. ; lard, .64 oz. ; butter, .5 oz. ; 

 syrup, .32 gill ; and flavoring extract, .014 oz. 

 A number of substitutive articles are pro- 

 vided for each of the ration components. 

 For instance, instead of the 20 ounces of 

 beef, a like quantity of mutton may be 

 supplied or 12 ounces of bacon, 16 of canned 

 meat, 14 of dried fish or other meat sub- 

 stitutes. Instead of the bean component, 

 1. 16 ounces of either rice or hominy may 

 be supplied. Prescribed quantities of dried 

 apples or peaches or of jam and preserves 

 may be substituted ' for the prunes. The 

 reserve ration is less varied. 



