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, andj 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. 
15—2 
