168 BULLETIN 414, U. S. DEPAETMENT OP AGRICULTURE. 



These foods are commonly served in the following manner: 



Breakfast: 



Fried salt pork. 



White biscuit (tliree times a week). 



Corn bread (four tiraes a week). 



Molasses. 



Coffee. 

 Dinner: 



Stewed beans or peas, or one other vegetable. 



Boiled pork (cooked with the beans or vegetable). 



Corn bread. 

 Supper: 



Salt herring. 



White biscuit (three times a week). 



Com bread (four times a week). 



Stewed dried fruit. 



Molasses. 



A stew of fresh meat and vegetables is provided on Sundays and 

 holidays, and peas or beans are served four times a week, on an aver- 

 age. A dinner consisting of boiled pork, corn bread, and some 

 vegetable is served about twice a week. 



At one Virginia camp the officer in charge was able to raise fresh 

 vegetables at the camp and to fimiish the men with a greater variety 

 of food than would have been possible otherwise. The money saved 

 by raising vegetables at the camp was expended in pickles and a few 

 other luxuries, which added vastly to the satisfaction of the men. 



North Caeolina: Cost of Ration About 21 Cents. 



Breakfast: 



Fried salt pork. 



White biscuit. 



Molasses. 



Coffee, with sugar. 

 Dinner: 



Stewed peas or beans (about three times a week) or cabbage or Irish potatoes 

 or any other vegetable procurable. 



Boiled salt pork. 



Corn bread. 

 Supper: 



Fried salt pork. 



Corn bread or white biscuit. 



Fresh beef (served twice a week). 



Bread pudding or preserves (served once a week). 



Molasses. 



Coffee. 



South Carolina: Cost of Ration About 18 Cents. 



Breakfast: 



Hominy grits. 



Corn bread or white biscuit. 



Fried salt pork. 



Coffee (not every day). 



Buttermilk on an average of once in two weeks. 



Molasses. 



