168 BULLETIN 414, U. S. DEPARTMENT OF AGRICULTURE. 
These foods are commonly served in the following manner: 
Breakfast: 
Fried salt pork. 
White biscuit (three times a week). 
Corn bread (four times a week). 
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). 
Corn 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 furnish 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 Carolina: 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 op 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. 
