CONVICT LABOK FOR EOAD WORK. 



181 



The average garrison ration, consisting of fresh beef, soft bread, beans, 

 potatoes, and onions, dried fruit, butter, sirup, and sugar (or their 

 ai'ticles of substitution), weighs 65 ounces and contains about 5.5 

 ounces of proteins, 3.5 ounces of fats, and 17.3 ounces of carbohy- 

 drates, with a total fuel value of 3,536 calories. This is about 600 

 calories less than are usually recommended for men at continued hard 

 muscular labor, such as the building of roads. 



The average cost of the garrison ration is now about 27 cents. 



Table 2Q.— Garrison ration, United States Army. 

 [Issued to troops in garrison, in permanent camp, and during maneuvers.] 



Article. 



Quantity. 



Substitute article. 



Quantity. 



Beefjfreslu 



Flour 



Baking powder 



Beans 



Potatoes 



Prunes 



Coffee, roasted and 

 ground . 



Sugar 



Milk, evaporated, 

 unsweetened. 



Vinegar gill. 



Salt 



Pepper, black 



Cinnamon 



Lard 



Butter 



Sirup gill- 

 Flavoring extract, 

 lemon. 



Ounces. 



20 



.08 

 2.4 



20 



1.28 



1.12 



3.2 

 .5 



.64 

 .04 



.014 



.64 

 .5 

 .32 

 .014 



Mutton, fresh. 

 Bacon. 



Canned meat, when impracticable to furnish fresh meat 



Hash, corned beef, when impracticable to furnish fresh 



meat. 



Fish, dried 



Fish, pickled 



Fish, canned 



.Chicken or turkey, dressed, on national holidays 



Hard bread, to be ordered issued only when impracticable 



to use fiour or soft bread. 



Soft bread 



Corn meal 



f Rice 



\Hominy 



Potatoes, canned 



Onions, in place of an equal quantity of potatoes, but not 

 exceeding 20 per cent of the totalissue of potatoes. 



Tomatoes , canned , in place of an equal quantity of potatoes, 

 but not exceeding 20 per cent of the totalissue of potatoes. 



Other fresh vegetables (not canned) when they can be ob- 

 tained in the vicinity or transported in a wholesome con- 

 dition from a distance, in place of an equal quantity of 

 potatoes, but not exceeding 30 per cent of the total issue 

 of potatoes. 



Peaches, dried or evaporated 



Apples, dried or evaporated 



Jam, in place of an equal quantity of prunes, but not to 

 exceed 50 per cent of the total issue of prunes. 



Coffee, roasted and ground 



Coffee, green 



Tea, black or green 



Pickles, cucumber, in lilace of an equal quantity of vinp- 

 gar, but not exceeding 50 per cent of the total issue of 

 vinegar. 



Cloves.. 

 Ginger . . 



Nutmeg. 



Oleomargarine. 

 Vanilla 



Ounces. 

 20 

 12 

 16 

 16 



14 

 18 

 16 

 16 

 16 



18 

 20 



1.6 

 1.6 

 15 



1.28 

 1.28 



1.12 

 1.4 

 .32 



.014 

 .014 

 .014 



.5 



.'6i4 



The following recipes for the preparation of some of the commonly 

 used foods arc taken from the Manual for Army Cooks, War Depart- 

 ment Document No. 379. The quantities given are based upon those 

 prescribed in the Army ration and are intended to be used in combi- 



