BEATERS AND STOPS 227 



salt and mustard. Cook the meat, and when cold 

 cut into slices ; then half a pound (owing to waste 

 in cooking) will be the portion of each man, and 

 either can be made up into separate parcels with 

 the other rations, or bulked for the men to share 

 out among themselves. The lunch of stops (who 

 in eating capacity equal beaters) always should 

 be made up into separate packages. Stews are 

 not a success for beaters' lunch, not being easy to 

 negotiate unless accompanied by proper appliances 

 in adequate numbers. Meat-pies (one for each 

 man) make a good change, but their ingredients 

 must be carefully chosen, or they will be liable 

 to disagree with the beaters. Hot soup is much 

 appreciated as a supplementary item on raw days, 

 and half a dozen unbreakable mugs will serve for 

 an ordinary party of beaters. Baked potatoes also 

 are acceptable, both to keen appetites and cold 

 hands. Beer, of course, is the regulation drink. 

 Reckoning three glasses to a pint, enough should 

 be sent out to allow four glasses to a man at lunch. 



Thus, supposing you are catering for sixteen 

 beaters, you would order twelve pounds of meat 

 (raw), four pounds of cheese, say, six quartern- 

 loaves, two gallons of beer, and some bottles of 

 minerals (barring soda-water). Beating is hungry 

 work, and you cannot expect men to do well unless 

 fed well. I do not believe in giving more money, 

 and less or no lunch ; neither do beaters. 



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