vertebra will be more bone than cartilage (in the cow they will be solid bone); the diaphragm will be exceedingly tough; the bones will present a bleached-out appearance instead of being ruddy or full of blood as in youth, and the marrow will be hard and light yellow or almost white instead of soft and red. Generally the fat will be hard and yellow instead of soft and white as in youth, although in some breeds of cattle the fat is naturally yellow at all ages. The cartilage of the joints will be pale white instead of having a bluish tinge as in youth, and more or less "water" may be present, 15. The flesh of veal is of a pale red color. That of a steer should be a bright red-a deeper red indicates greater age and toughness. The flesh of the cow is generally darker than that of a steer in the same condition. The flesh of bulls and stags is very dark--so dark that it should at once be detected. Color in meat should be judged from portions that have been cut a few minutes. Freshly cut portions and those that have been exposed to the air for a considerable period present an unnaturally dark appearance. 16. In passing upon meat it should be remembered that the contract specifications are so definitely stringent, so far as the contractor is concerned, and so liberal with respect to the troops, that almost any quality of beef can be procured that is insisted upon by the quartermaster and the post commander. It is contemplated by the Quartermaster Corps that the beef shall be "good in quality and condition," etc., and contractors regulate their bids by the interpretation they have noted has been made as to the same by the post authorities, and a different and more particular insistence as to the literal fulfillment will necessarily result in higher bids and an increased cost of the ration. 17. It is considered, however, that regardless of what may have been the contractor's estimate of the situation at any particular post, he should be required to comply strictly with the specifications as to sex, weight of carcass, trimmimg of necks, and allowance of weights for shanks, etc., but that a reasonable interpretation should be put upon the clause referring to "quality and condition." Beef for Army use should be only moderately fat, though the fat should be well distributed and cuts of lean meat present a marbled appearance. Beef in good condition and otherwise complying with the contract should be accepted if between 2 and 6 years of age. It is perfectly evident that we can not expect to supply corn-fed beef from native stock, say of 2 years of age and younger, as a part of the regular ration. Heavy black lines, Plate X, show the first cuts made upon receipt of quarter for any purpose whatever. Cut in order A, B, C, D, E, etc. Cut from A to B to remove the shoulder, using the knife only. Numbers refer to general value of each cut for company use, considering both quarters together. Heavy black lines, Plate XI, show the first cuts made upon receipt of quarter for any purpose whatever. Cut from A to B just in front of joint, E to F just under aitchbone, and G to H, using knife only. Numbers on Plates X and XI refer to general value of each cut for company use, considering both quarters together. CARE AND SLAUGHTER OF BEEF CATTLE. 2306. Fresh meats from the block will usually be provided for troops by contract. Beef cattle will ordinarily be purchased only when necessary for supplying beef to troops in campaign or on the march. (A. R. 1200, 1913.) 2307. In driving cattle they should be started on the road at daybreak, and after one hour they should be stopped to rest and ruminate, when they will be found to drive with more case to themselves than if the stoppage had not been made. At meridian, if opportunity offers, the herd should be halted from one to two hours, allowing them to feed and water. Cattle should never be driven, but permitted to assume their own gait, except the lively fast-traveling ones, which should be held in check to give those in rear an opportunity to close up and prevent separation. A herd should never be separated in sections, especially in proceeding through a wooded country. The number of men required in the field is about 3 to the 100 head. They should be placed at equal distances on the sides, with a strong force of herders in the rear to guard against straggling, for there will be in all large herds some that are lame or too heavy to travel well. In herding cattle where there are no fences for corrals the cattle should be allowed a free range of country, with mounted herders at equal intervals and within sight of each other on the outer circle. In pasturing cattle water should be of convenient access from the feeding grounds, and cattle should not be kept on the pasture more than 8 hours in 24, commencing at daylight in the morning, removed at the expiration of 4 hours, and replaced, say, at 2 o'clock p. m., and removed at 6 o'clock p. m. This method gives them an opportunity to chew the cud, and prevents unnecessary trampling of the grass. When sufficient pasturage can not be secured for beeves, hay, corn, and other articles of forage will be purchased and fed to them in such quantities as may be necessary. Hay and corn are the best forage, and if fed in proportions of about 12 pounds of each will ordinarily keep cattle in good condition-to be fed half each in the morning and half in the evening. Cattle should be allowed to drink whenever they desire, but when this is not possible, they should be driven to water after the morning and evening feed. Cattle should be salted twice a week with about 4 ounces per head at each issue. 2308. For slaughtering cattle, roughly, one butcher is required for every thousand troops. A veterinarian should be present, whenever practicable, when the animals are killed and dressed. The animal heat leaves the beef in about 24 hours after being killed, and if an animal is killed, dressed, and immediately thereafter issued to troops it is very liable to cause diarrhea and is otherwise prejudicial to health. For this reason beef cattle should be slaughtered late in the day, if practicable, to allow the animal heat to escape over night. In temperate climates cattle should, when practicable, be killed 24 hours before issue; in hot climates at least 10 hours. Cattle should be deprived of food for 12 hours before slaughter. In taking off hides care should be observed not to cut them, as every knife cut reduces the value of a hide. Hides will be preserved by drying or salting, and sold as soon as practicable. Whenever time and convenience will permit, the tallow will be rendered, placed in suitable receptacles, and sold as soon as practicable. CARE OF SUBSISTENCE STORES. 2309. Officers responsible for subsistence stores will examine all packages on hand at least once in each month, opening original packages when there is a doubt as to the sound and serviceable condition of their contents. As damaged stores never become better and are frequently in the way, they should be promptly disposed of by the action of a surveying officer, or, if the quantity is small, by a certificate of a responsible officer. For instructions relating to the disposition of deteriorated subsistence stores (articles of food only), see paragraph 2789 hereof. 2310. In case, however, when, upon opening original packages of subsistence stores, it is manifest that the contents were damaged when purchased or through the fault of the seller, reclamation is made upon the seller, as prescribed in paragraphs 809 and 810 hereof, without waiting for the action of a surveying officer. A survey should also be requested. 2311. Before shipping subsistence supplies to other points, quartermasters will carefully examine the supplies, opening original packages when there is a doubt as to the sound and serviceable condition of their contents. Damaged or unserviceable articles, or those liable soon to become so, will not be shipped. 2312. The commanding officer of a post will require an inventory of subsistence stores on hand to be made by the quartermaster in person during the last week in each month. If it is not practicable for the quartermaster to take the inventory within the time mentioned, he will apply to the commanding officer for the detail of an officer to take it. 2313. When there is danger of the Government sustaining heavy loss by stores deteriorating, and there is no prospect of such stores being consumed in the near future, the quartermaster will immediately communicate with the department quartermaster, through his commanding officer, with a view to having such stores shipped elsewhere. If it be inexpedient to transport the sales articles to a place where they can be used, they will be reported through proper channels, to the Quartermaster General, with a view to their condemnation and sale at public auction under section 1241, Revised Statutes. If it be inexpedient to transport ration articles to a place where they can be used, the quartermaster will report the facts to his commanding officer, who will require the organizations to utilize such stores, not to exceed the ration allowance, until the surplus is exhausted, or until such other action as may seem advisable can be taken to protect the interests of the Government. The Government should not sustain loss of stores through the abuse of the savings privilege, nor should the soldier be forced to consume surplus stores that have accumulated through neglect of the quartermaster or other responsible officers. FRESH BREAD. 2314. Fresh bread is supplied to troops in garrison from post bakeries operated in accordance with Army Regulations. In the field, when troops are not beyond the advance depots, bakeries will be estabwhenever practicable and operated as are bakeries at posts. 2315. A bakery company at peace strength consists of three sections of three units each. The fourth section is unorganized, but the equipment for this section will be kept on hand. The organization and equipment are such that each unit, section, and company is complete in itself, so that orders directing assembly may specify simply the number of bakery units, sections, or companies required at a given destination and the authority to whom to report. A bakery company is designed to supply normally a force of the strength of a division; a section, an Infantry brigade; and a unit, an Infantry regiment at war strength. Bakery companies will be established for war service at the rate of one to each division, and for peace service in such number within each territorial department as may be authorized from time to time by the Secretary of War; they are to be formed from enlisted bakers of the Quartermaster Corps, with such civilian employees as may be necessary, and will be assembled only as needed; they are not to be considered as a constituent part of a division, but as elements of the Quartermaster Corps at large, and may be assigned in whole or part to concentration or other camps of a permanent or semipermanent character. They are normally to be treated as elements of the line of communication; when such line is established they are attached thereto, according to the needs of the particular situation, and are operated under the direction of the commander of the line of communications. In time of peace, and for the service of the interior in time of war, bakery companies located within any territorial department are placed under the control of the department commander for all purposes of administration, training, and inspection, and their services may be utilized by him, unless otherwise ordered, in whole or in part as he may consider advisable, without reference to the War Department. (G. O. 29, W. D., 1914.) Whenever troops are ordered to field duty or to maneuver camps, department commanders will designate the proper pro rata number of bakers to accompany such troops from the detachments of bakery companies stationed at the posts from which the troops are ordered, or from such other bakery personnel as may be available for the purpose, together with the necessary bakery equipment. The procedure outlined for class (a) personnel in section 11, paragraph 1009, will be followed on the receipt of orders directing the movement of mobile organizations with attached bakery personnel of the Quartermaster Corps. (A. R. 10093, 1913, as changed by C. A. R. No. 47, 1913.) Bakery companies will be administered as Signal Corps companies are now administered; men absent from the company headquarters will be regarded as detached for duty at the stations where they may be. A monthly report (Q. M. C. Form No. 435) will be rendered in the case of each man absent from company headquarters. The commissioned officer in charge of the bakery company is responsible for the operation of the bakery and the training and discipline of the personnel. When operating as a bakery company or in more than two sections, the personnel is rationed separately. When two sections, or less, are operating separately they are assigned for rations to the organizations with which they are serving. 2316. Bakeries are operated by the Quartermaster Corps under the direction of the quartermaster. All accounts and supplies pertaining to the bakery are reported on the account current and the return of subsistence stores of the quartermaster. Bread is sold at cost price in the same manner and subject to the same regulations as are other articles of subsistence stores. At posts and stations where a bakery is operated by the Quartermaster Corps the baking of bread by companies is prohibited. Enlisted men and others entitled to a ration who are allowed to mess separately from companies or organizations are not required to purchase bread from the quartermaster. Cost price.-The cost price of bread is determined in the following manner on the form provided for the purpose: The cost of all flour and other ingredients used in the preparation of the bread baked as shown on the last day of the month, increased by the cost of power used in operating the bread-baking machinery, is divided by the total number of pounds of bread baked, and the result is the cost of 1 pound of bread. When the baking of bread is commenced for the first time at any post or station by the Quartermaster Corps the price of 1 pound of bread is fixed until the close of the month at the price of 1 pound of flour, provided, however, that the price of bread for the succeeding month is fixed at the cost price of that baked in the preceding month and determined on the last day thereof. Facilities for baking.-At all permanent posts a suitable building for baking bread, and in the field the tentage prescribed for the purpose, is provided by the Quartermaster Corps. Bake ovens and apparatus appertaining to the baking of bread are also provided by the Quartermaster Corps. Personnel. The necessary number of bakers, assistant bakers, and baker apprentices or laborers, not in excess of the numbers given in the following table, is furnished by the Quartermaster Corps: When the daily production is in excess of 3,500 pounds the number of bakers, assistant bakers, and baker apprentices or laborers is fixed by the Quartermaster General, according to the necessities of the case. (A. R. 1201, 1913, as changed by C. A. R. 4, 1914.) 2317. Field bread is a term applied to a type of fresh bread with thick crust, made to withstand long transportation and keep for a period of from 10 days to 2 weeks, or longer, depending on the weather conditions. It is intended for supply to troops separated from bakeries, and should be furnished, when practicable, in 4-pound square loaves. The following recipes for field bread have been thoroughly tested in the field under varying conditions of climate and temperatures and have been found to be satisfactory as regards palatability, thickness of crust, and the retention of sufficient moisture to insure keeping the bread in good condition for a sufficient period of time for all practical purposes. It is not intended that these recipes shall be followed blindly, but a sufficient number are here given in order that they may serve as a general guide to bakers in the field who may be producing bread under trying climatic conditions and from brands of flour with which they are not familiar. 100 pounds flour (issue) sifted. 52 pounds water. 1 pounds dried yeast. RECIPE NO. 1. 3 pounds sugar. Make a straight dough by first mixing the yeast (which has been softened in water), sugar, and salt in the water of about 85° F. temperature, then putting in the flour, saving about 2 pounds for dusting. This will make a stiff dough and should be kneaded well. Set to rise in a temperature of about 88° F. The dough should be ready to punch down in about 6 hours. Punch down once and let rise again for about one-half hour and then put out on the bench. Knead well for about 20 or 25 minutes. Scale at 4 pounds and 8 ounces, round up and let prove 20 minutes on the bench. Mold into square flat loaves of about 14 inches thickness. Set to prove in pans so that the loaves will not touch when at full proof. Let prove for about 1 hour and 15 minutes, temperature about 90° F. When ready to go into the oven the loaves may |