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ISl AND STHEAM. 
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]AB^.E ir.-SUGGESTlOlfS AS TO FOOD COMBINATlOis^S, VVIIH tKOBORTlON OF EACH FOOD WHEN THUS EMPLOYED IN COMBINATION. 
Emergency Rations for Seven to Ten Consecutive 
Days.* 
Travel Rations. Difficult Trans- | 
portation. 
B.ations for Camp Difficult of Access. 
Travel Rations. Easy Transportation. 
Rations for Camp Readily Accessible. 
Quantity 
in 
Ounces. 
Substance- ^ 
Protein 
Grms. 
Energy 
Calo- 
ries. 
Quantity 
in 
Oimcesi 
0.0 
8.0 
1.0 
Substance. 
Protein 
Grms. 
Energy 
Calo- 
ries. 
Quantity 
in 
Ounces. 
Sub.stance. 
Protein 
Grms. 
Energy 
Calo- 
ries. 
Quantity 
in 
Ounces. 
Substance. 
Gf'ns- 1 ries. 
Quantity 
in 
Ounces. 
Substance. 
Protein 
Grms. 
Energy 
Calo- 
ries. 
Meat.' 
10.0 
Bacon. 
20.40 
ITofi.O 
Bacon. 
Ham. 
Evap. eg.^s. 
15.84 
30.80 
12,, -jS 
105S.6 
832.0 
138.7 
6.0 
7.0 
2.0 
Bacon. 
Ham. 
Evap. eggs. 
15.84 
26.95 
25.16 
1058.6 
728.0 
277.4 
8.0 
. 6.0 
Bacon. 
Canned corn 
Beef. 
21.1 
44.7 
1404.8 
488.6 
D.O 
9.0 
1.0 
Bacon. 
Ham. 
Evap. eggs. 
34.65 
12.58 
936,0 
138.7 
Bread.2 
15.0 , 
Hardtack. 
5-2.80 
IfiSS.O 
yardtaclc. 
42.24 
1846.4 
11. 0 
Flour. 
- 
R4..21 
10 
Hardtack. 
35.2 
1122.0 
10.0 
2.6 
1.5 
2.6 
9.6 
4.0 
Flour. 
31.10 
1009.0 
Vegetables. ' 
S.O 
Erbwurst. 
55.70 
827,2 
8.5 
1.5 
6 A) 
White beans 
Rice. 
Oatmeal. 
22.33 
3.30 
t i oc 
850.0 
153.0 
1 ft c 
040 . 0 
3.0 
1.0 
1,0 
White beans 
Rice. 
Oatmeal. 
Corn meal. 
19.14 
2.21 
2.6a 
300.0 
102.2 
ihO.O 
m.i 
3.0 
1.5 
2.0 
9.6 
White 
beans. 
Rice. 
Oatmeal. 
Canned 
tomatoes. 
19.14 
8.31 
• 9,50 
10.62 
300,0 
153.3 
281.2 
205.0 
White 
beans. 
Rice. 
Oatmeal. 
Canned 
tomatoes. 
Canned corn 
■ 
15.95 
8.81 
11.90 
10.62 
8.16 
250.0 
153.8 
289,0 
. 205.0 
116.0 
Beverages.'' 
0.5 
Tea. 
2.S 
Coffee roast. 
3.0 
Coffee green 
189 :4_ 
2.5 
Coffee roast. 
5.00 
1.5 
.25 
Coffee green 
Tea. 
3.0 
Chocolate. 
10.95 
586.1 
2.0 
Condensed 
milk. 
5.00 
189.4 
818. 4 
2.0 
Condensed 
milk. 
5,00 
2.0 
Condensed 
milk. 
189.4 
818.4 
2.00 
Condensed 
milk. 
5.00 
189,4 
Sugar. ^ 
T.O 
Sugar, 
813.4- 
7.0 
Sugar. 
7.0 
Sugar. 
818.4 
7.0 
Sugar. 
7.0 
Sugar. 
818,4 
Condiments.' 
0.1 
Salt. 
0.1 
Salt. 
0.1 
0.04 
0.75 
0.1 
Salt. 
Pepper. 
Baking- 
powder. 
Evap. vine- 
gar. 
0.1 
0.04 
0.1 
Salt. 
Pepper. 
Evap. vine- 
gar. 
0.1 
0.04 
0.75 
0.1 
Salt. 
Pepper. 
Baking- 
powder. 
Evap. vine- 
gar. 
Fruit.' 
Raisins. 
1.06 
270.9 
2.0 
8.0 
Raisins. 
Prunes. 
1.30 
1.50 
180.6 
223.2 
5627.1 
3.0 
2.0 
1.0 
Prunes. 
Dried 
peaches or 
apricots. 
Dried apples 
1,53 
2.66 
.45 
223.2 
161.2 
84.4 
5486.1 
3.0 
10.0 ' 
Prunes. 
Canned 
peaches. 
1.53 
1.98 
223.2 
187,0 
2.0 
5,0 
5.0 
Prunes. 
Canned 
peaches or 
apricots. 
Canned 
pears 
1.00 
,99 
.40 
148. 8 
6S.7.S 
111.0 
46.60Z. = 2.901bs. 
5886.6 
51.60Z. = 3.221bs. 
149.17 
52.490Z. = 8.281bs. 
147.68 
64.810Z. = 4.05lbs. 
152.08 
5262.9 
69,84oz. = 4.361bs. 
146.5 
5481.9 
Characterized by rapidity and ease of cook- 
ing. Fifteen minutes required for preparation 
of meal. Three items only needing heat. List 
may be lightened by omitting raisins, chocolate 
and 2oz. of erbwurst, but will then apply to 
but four, or iive days. Men tested upon this 
list showed no material loss of weight after six 
days, and affirmed ability to continue a week 
longer if desired. Erbwurst, tea, chocolate, etc., 
-see references. 
Contains variety sufficient for ex- 
tended service. Simple cooking 
appropriate to travel is called for. 
Ham should be broiled, since, 
weight for weight, broiled or fried 
ham is more satisfying than boiled 
ham. Men placed upon this list 
gained several pounds within a 
few days. Evaporated eggs, etc., 
see references. 
Contains variety sufficient for ex- 
tended service. A wider range of 
cooking is necessitated. See refer- 
ences. 
— .-..-w -«..sBpnB»»'-''™»w'^.- 
Exhibits greater weight, yet close- 
ly similar nutritive value. Dis- 
tmguished from succeeding list in 
that cooking requirements , are 
simpler. Weight of tomatoes in- 
cludes can, 65 per cent, gross 
weight can and contents being food. 
Canned beef and peaches are listed 
net, no allowance being made for 
weight of package. Allow five 
times net weight canned fruit as 
equal to one time net weight dry 
fruit. Waste, etc., see references. 
This list limited only by necessity 
for foods remaining fresh. See pre- 
ceding foot notes for references to 
canned tomatoes, fruit, etc. 
Canned corn is also listed net, with- 
out package. Waste, etc., see 
references. 
Chicken, turkey, beef, ete. 
* Alternates.— Variations due to climate, season and individuals. See text for discussion of the various alternates. 
1 Pemmican. "Standard Emergency Ration" (partial). Canned ham, bacon, sausages. Ham for boiling. Canned fresh meats. 
^ Add baking powder when flour is substituted for hardtack. , /- j ,,1, lim!. Iialio t%oic cmiaclT dnVH nninn<; 
= Dried lima beans, split peas, lentils. Farina, hominy and similar corn products. Cracked wheat and other cereals. Canned succotash, lima beans, peas, squash, dried onions, 
* Cocoa. 
" Saccharine. _ . , ' 
Citric acid, evaporated vinegar (identical with concentrated vinegar). 
^ Zante currants, dried cherries, dried pears. Canned cherries, canned apricots. . 
preference as regards tea or coffee when transported to 
some other cUmate. Tea is, generally speaking, to be 
preferred to cofifee in that it is much lighter, Hoz. of tea 
being an equivalent of 2^oz. of roast cof?ee or 30z. of 
green cofifee. Roasted coffee is to be preferred in trav- 
eling, while green coffee may be provided for camp use. 
Chocolate is a food the value of which is not, as a 
rule, comprehended in America. In France and in some 
other European countries, stick chocolate is devoured as a 
regular article of diet. In the United States it is re- 
garded as a confection rather than as a food, and the ob- 
jection urged against it is that it is indigestible. Choco- 
late is almost invariably easily digested in considerable 
quantities by those who exercise freely. It is at least as 
digestible as bacon. It is the experience of the writer, 
who has invariably employed it for some years, that 
members of the party who at first regard it with little 
seriousness, soon begin to depend more or less upon it.''" 
Raisins are valuable as a convenient form of dried fruit 
edible without cooking. They are also serviceable when 
boiled with rice, prunes or other fruit. Raisins are much 
employed in many of the lumber camps of the Northwest. 
They should be kept in tight packages. 
Canned vegetables should be selected with the greatest, 
care. None should be chosen that have not previously 
been tested as regards palatability as well as general con- 
dition. Experiments in this connection are not permissi- 
ble. The same point does ont apply to canned fruits 
with the same emphasis, since canned fruits are not relied 
upon to any great extent for nourishment, and also be- 
cause canned fruits are more apt to be good than some 
kinds of canned vegetables. 
Selection and Quantity.— The great bulk of almost all 
the fresh foods in common use is made up of water. 
Some foods permit the evaporation of superfluous water 
without deterioration of the food substances themselves. 
The majority of these resume most, if not all, of their 
original bulk when brought again into contact with 
water, as they must be during the processes of cooking. 
Such foods are of great value for the purpose .under con- 
sideration. An effort should be made to secure as many 
.of them as possible; the resulting list being then supple- 
mented by such other articles as have been proved to be 
satisfactory for other reasons. 
iVIilitary authorities recognize the necessity of grouping 
food together so as to meet the requirements of dif- 
ferent contingencies. The "Reserve," "Travel" "Emer- 
gency" and other rations have been thus called into 
Ijeing. The same necessity for recognizing different re- 
quirements exi.sts in civil life. Food combinations that 
seem best fitted to meet the contingencies of difficult and 
oi easy transportation, of fixed and moving camps, and 
of emergencies, have therefore been suggested. It is 
not expected that any one of these combinations can be 
exclusively adopted, since the work of the civilian, to a 
degree as great as, if not greater than, that of the soldier, 
15 The "Germaii" SVveet Chocolate, manufactured at Dorchester, 
Mass., by the Walter Baker Company, is very satisfactorj'. 
exposes him to .unexpected contingencies, so that all of 
the requirements noted are possible within a compara- 
tively short experience. The distinctions between such 
classes of food must be comprehended, however, if the 
outfit is to be made up intelligently; and in many cases 
they must be carried into effect throughout. 
Where exposure is to be endured for a short time* only, 
it will usually suffice to rely upon a few appropriate arti- 
cles, such as can be easily cooked, or perhaps need not 
be cooked at all. Health is not preserved, however, if 
these abnormal conditions are permitted to exist beyond 
a very few days. Allowances for such conditions would 
be entitled "emergency rations." The saving in weight 
effected by cutting down a full day's ration to the small- 
est quantity upon which Hfe or some degree of health can 
be preserved is but small. The principal differences there- 
fore between rations that are to be used in emergencies 
or upon the march and those that are to be used in camp 
should be as much as possible along the line of absence 
or presence of water, variety and ease of cooking. 
Weight would seem to be less important in emergency 
rations than in other cases. The emergency ration is 
intended at most for only a very few days. Several 
ounces daily more or less would therefore result in a 
total so small that it need hardly be considered. Adding 
several ounces daily, however, to rations that are to be 
continued for weeks or months would be more serious. 
It would seem as though an emergency ration should 
be liberal in quantity, without much regard to weight, 
but characterized by the situplicity. ease and rapidity 
with which it can be cooked. 
Parties established in well adjusted, fixed carnps, where 
provisions have been unpacked and cooking facilities have 
been developed, require, and can employ, a larger vari- 
ety of foods than those stopping at short intervals, in 
quickly improvised camps, along the line of a journey. 
The difference between foods selected where transporta- 
tion will be easy and those selected either for fixed camps 
or for moving men where transportation is not easy 
should lie, as m.uch as possible, along the line of weight 
of uncooked food. Parties traveling easily by boat, for 
example, can employ canned fruits; whereas dried fruits, 
which weigh approximately one-fifth as much, would 
have to be utilized by those looking forward to transpor- 
tation over some difficult trail. 
Climatic and personal considerations always influence 
the selection of foods. The Eskimo, for _ example, re- 
quires foods abounding in fats, while the inhabitants of 
tropical countries require lighter foods. Tea appears, in 
a general wav. to be more appropriate to the North, and 
cofifee to the South. Fruits, peppers and highly seasoned 
foods are also characteristic featuresof the Southern or 
tropical diet. The food requirements upon a cold day 
are much in excess of those upon a warm one. Other 
distinctions also exist. Foods upon which certain nations 
rely are not always suited to the requirements of other 
nations. The German diet, for instance, does not ap- 
pear satisfactory to the Frenchman; while a diet satis- 
factory to a French soldier would be insiifificient for the 
requirements of an American civilian. A certain amour! 
of adaptation may be expected, where people of on 
region are transported to another. 
The subject of quantity is a difficult one, owing to th 
variation due to weather, cliamte, labor and person; 
habits. It is frequently customary to order supplies fc 
parties in bulk without much attempt at mathematici 
apportionment, trusting to chance to provide new sui 
plies when the original ones are exhausted. Supplies ca 
be purchased in such large quantities as to be clearly b( 
yond the limit of requirement. Government data are he] 
of imperfect service. The civilian usually requires differ 
ent foods from those satisfatcory to privates in the regu 
lar army. American studies in this direction are invarii 
bly to be preferred, for American conditions, to thos 
made in Germany or elsewhere, even_ though moi 
attention has been given to this subject in Europe tha 
in America. Conclusions based upon experience are ii 
variabley to be preferred to those derived from chemic 
analyses. Combinations of food could be arranged th, 
would be theoretically sufficient for life and health, whi! 
practically insufficient to preserve either. The chemist! 
of the vital elements of food is not yet perfectly compr' 
hended. In the absence of other data, foods may V 
theoretically measured or compared by the presence of, 
series of substances called protein, and by other serid 
of substances classified as fats and carbohydrates.^" 
The former are supposed to be valuable in promotir 
or sustaining tissue, while the latter are associated wii 
warmth and muscular action. Prof. W. O. Atwater,_ c 
of the foremost American authorities on this subjec 
has established a tentative standard of 150 grammes , 
protein and 4,200 calories of energy as the requireme 
of a man at hard muscular labor. The average of fou 
teen dietary studies of mechanics' families in this cou' 
try indicates a daily food consumption corresponding 
103 grammes of protein and 3,465 calories of energ 
The value of all foods must obviously be judged by oth 
standards than those established by chemistry, even 
these were entirely reliable. Digestibility and pi 
atability are always important; while foods that are i- 
tended for special purposes, such as those called for 
camps and expeditions, must, as has been indicated, 
" The chemistry of foods is yet indefinite. Protein, includii| 
albuminoids and gelatinoids, is divided into series called protein 
nitrogenous extractives and amids. All are particularly as: 
ciated with such foods as beef, eggs, wheat and nutritious ve(, 
tables. Fats are present in most meats and vegetables, wh, 
carbohydrates are in gums, sugars and starches. The .protei 
series are presumed to make and to protect tissue, while h 
and carbohydrates produce heat and energy. The disintegrati 
of tissue may result in heat and energy. A lean man fed upi 
lean food may therefore be as warm and energetic as one who 
quires and can assimilate fats and carbohydrates, which ; 
theoretically more distinctly heat and energy producers. Proti 
is measured in grammes, while heat and energy, being int 
is measured in grammes, while heat and energy, being mt 
changeable, are measured in terms of heat, tbe calorie or u; 
being the quantity of heat required to raise the temperature | 
lib of water 4° Fahr. The protein value of food is detennin" 
by the ordinary quantitative means, while the heat or enertjy vai 
is determined "by the burning of fats, starches or .similar foods- 
an apparatus called a calorimeter. Studies along this line i. 
being conducted at Middletown. Conn., by Prof, W. O, Atwat: 
