(j) Preparation of solutions:
Soda solution.—This should be a saturated solution of sal soda (bicarbonate of soda). A strength of at least 20 per cent is necessary. The spoon referred to in the following directions is the model 1910 spoon issued in the mess outfit.
Sal soda, one-fourth pound, or four (4) heaping spoonfuls.
Water, 1 pint or cup, model of 1910, to upper rivets.
The sal soda will dissolve more readily in hot water.
Swabbing solution.—Ammonium persulphate, 60 grains, one-half spoonful smoothed off.
Ammonia, 28 per cent, 6 ounces, or three-eighths of a pint, or 12 spoonfuls.
Water, 4 ounces, or one-fourth pint, or 8 spoonfuls.
Dissolve the ammonium persulphate in the water and add the ammonia. Keep in tightly corked bottle; pour out only what is necessary at the time, and keep the bottle corked.
Standard metal fouling solution.—Ammonium persulphate, 1 ounce, or 2 medium heaping spoonfuls.
Ammonium carbonate, 200 grains, or 1 heaping spoonful.
Ammonia, 28 per cent, 6 ounces, or three-eighths pint, or 12 spoonfuls.
Water, 4 ounces, or one-fourth pint, or 8 spoonfuls.
Powder the persulphate and carbonate together, dissolve in the water and add the ammonia; mix thoroughly and allow to stand for one hour before using. It should be kept in a strong bottle, tightly corked. The solution should not be used more than twice, and used solution should not be mixed with unused solution, but should be bottled separately. The solution, when mixed, should be used within 30 days. Care should be exercised in mixing and using this solution to prevent injury to the rifle. An experienced noncommissioned officer should mix the solution and superintend its use.
Neither of these ammonia solutions have any appreciable action on steel when not exposed to the air, but If allowed to evaporate on steel they attack it rapidly. Care should, therefore, be taken that none spills on the mechanism and that the barrel is washed out promptly with soda solution. The first application of soda solution removes the greater portion of thepowder fouling and permits a more effective and economical use of the ammonia solution. These ammonia solutions are expensive and should be used economically.
(k) It is a fact recognized by all that a highly polished steel surface-rusts, much less easily than one which is roughened; also that a barrel which is pitted fouls much more rapidly than one which is smooth. Every effort, therefore, should be made to prevent the formation of pits, which are merely enlarged rust spots, and which not only affect the accuracy of the arm but increase the labor of cleaning.
(l) The chambers of rifles are frequently neglected because they are not readily inspected. Care should be taken to see that they are cleaned as thoroughly as the bore. A roughened chamber delays greatly the rapidity of fire, and not infrequently causes shells to stick.
(m) A cleaning rack should be provided for every barrack. Rifles should always be cleaned from the breach, thus avoiding possible injury to the rifling at the muzzle, which would affect the shotting adversely. If the bore for a length of 6 inches at the muzzle is perfect, a minor injury near the chamber will have little effect on the accuracy of the rifle. The rifle should be cleaned as soon as the firing for the day is completed. The fouling is easier to remove then, and if left longer it will corrode the barrel.
(n) The principles as outlined above apply equally well for the care of the barrel of the automatic pistol. Special attention should be paid to cleaning the chamber of the pistol, using the soda solution. It has been found that the chamber pits readily if it is not carefully cleaned, with the result that the operation of the pistol is made less certain." (Par, 134, Small Arms Firing Manual, 1913.)
Uniforms and clothing issued to enlisted men must not be sold, pawned, loaned, given away, lost, or damaged through neglect or carelessness. Any soldier who violates this rule may be tried by a military court and punished.
All uniforms and articles of clothing issued to enlisted men, whether or not charged on their clothing allowance, remain the property of the United States and do not become the propertyof the soldier either before or after discharge from the service. Under the law a soldier honorably discharged from the Army of the United States is authorized to wear his uniform from the place of his discharge to his home within three months after the date of such discharge. To wear the uniform after three months from the date of such discharge renders such person liable to fine or imprisonment, or both.
Thedress uniformdismounted (the blue uniform) consists of the dress cap, dress coat, dress trousers, and russet-leather shoes. The straight, standing, military, white linen collar, showing no opening in front, is always worn with this uniform, with not to exceed one-half inch showing above the collar of the coat. Turndown, piccadilly, or roll collars are not authorized.
When under arms, white gloves and the garrison belt are worn. The dress uniform mounted is the same as dismounted, except that riding gloves, leggings, and spurs are worn, and the saddle cloth, showing regimental number and troop letter, is placed over the saddle blanket.
Thefull-dress uniformis the same as the dress uniform, with the breast cord added.
Theservice uniformis either cotton (summer) or woolen (winter) olive drab.
For duty in the field it consists of the service hat, with cord sewed on, service coat or sweater, service breeches, olive-drab flannel shirt, leggings, russet-leather shoes, spurs, riding gloves, and identification tag. In cold weather olive-drab woolen gloves may be prescribed.
In warm weather the coat, sweater, and riding gloves may be omitted when authorized by the commanding officer.
When not in the field, the service cap is worn instead of the campaign hat. Under arms, dismounted, white gloves and the garrison belt (or russet-leather belt and cartridge box) are worn.
Spurs and riding gloves are worn on all mounted duty or when on mounted pass.
Wear the exact uniform prescribed by your commanding officer, whether you are on duty or off duty.
Never wear a mixed uniform as, for instance, a part of the service uniform with the blue uniform.
Never wear any part of the uniform with civilian clothes. It is very unsoldierly, for example, to wear a civilian overcoat over the uniform or to wear the uniform overcoat over a civilian suit.
Keep the uniform clean and neat and in good repair.
Grease spots and dust and dirt should be removed as soon as possible.
Rips and tears should be promptly mended. In taking the field always wear new clothing as it may be some time before you are again supplied, and old clothing on field service goes to pieces rapidly.
Missing buttons and cap and collar ornaments should be promptly replaced.
There is but one correct and soldierly way to wear the cap. Never wear it on the back or side of the head.
The service hat should be worn in the regulation shape, peaked, with four indentations, and with hat cord sewed on. Do not cover it with pen or pencil marks. The chin cord should always be in order and fit for long field service.
Never appear outside your room or tent with your coat or olive-drab shirt unbuttoned or collar of coat unhooked. Chevrons, service stripes, and campaign medals and badges are a part of the uniform and must be worn as prescribed.
When coats are not worn with the service uniform olive-drab shirts are prescribed.
Suspenders must never be worn exposed to view.
Never appear in breeches without leggings.
Leather leggings should be kept clean. Saddle soap should be used to cleanall leather. Should the shoes, leggings, or leather equipment be soaked by rain or swimming they will not become hard if covered with a light coat of neat's-foot oil applied just before they dry out. All new leather should be oiled before being placed in service. Leather can be preserved for years by the use of saddle soap and neat's-foot oil, but once it becomes hard and cracked nothing will make it serviceable. Canvas leggings should be scrubbed when dirty.
Russet-leather (tan) shoes should be kept clean. Leather cleaned with saddle soap can be polished by rubbing with a flannel cloth.
The overcoat when worn must be buttoned throughout and the collar hooked. When the belt is worn it will be worn outside the overcoat.
The service kit is composed of two parts—(a) the field kit, which includes everything the soldier wears or carries with him in the field, and (b) the surplus kit.
The field kit consists of—
975.The saddlery and equipment must always be cleaned after use. This duty, like the care of the horse, is to be regarded as part of the mounted duty itself; thus a drill is not over until horse, saddlery, arms, and equipments have been put again in condition. According to need, the leather is simply wiped off with a damp sponge or fully taken apart and well soaped and cleaned. In no case must it be soaked in water.
If the soap used does not contain a sufficient amount of free oil the leather must be oiled to keep it pliable. A mixture of one-half neat's-foot oil and one-half mutton tallow, well rubbed in, keeps leather in good condition. Special care is taken to keep the underside of the skirts of the saddle and the parts which do not come in contact with the clothing well oiled. The seat and outside of the skirts will rarely require oil.
Metal parts are kept clean and free from rust; they may require oiling if not regularly used.
The saddle blanket must be kept clean and soft and free from wrinkles. After use it must be dried and then well shaken (unfolded). It must never be folded wet and left thus with the saddle. Provision will be made in the saddle room or stables for hanging it up to dry.
When necessary the blanket should be thoroughly cleansed by repeated immersions in tepid soapsuds and hung over a pole or line to dry without wringing or pressing it.
Each surplus kit bag contains 1 jointed cleaning rod and case.
Squad leaders are responsible that surplus kit bags are kept in order and fully packed in the field.[5]Men are allowed access to them for the purpose of making substitutions.
The surplus kits are packed in surplus kit bags, one for each squad, one for sergeants, and one for cooks and buglers.
The kit of each man will be packed as follows:
Stockings to be rolled tightly, one pair in the toe of each shoe; shoes placed together, heels at opposite ends, soles outward, wrapped tightly in underwear, and bundle securely tied around the middle by the extra pair of the shoe laces, each bundle to be tagged with the company number of the owner. These individual kits will be packed in the surplus kit bag in two layers of four kits each, the breeches and olive drab shirts to be neatly folded and packed on the top and sides of the layers, the jointed cleaning rod and case, provided for each squad, being attached by the thongs on the inside of the bag.
When overcoats or sweaters are not prescribed to be worn on the person they will be collected into bundles of convenient size and secured by burlap or other suitable material, or will be boxed. They will be marked ready for shipment to be forwarded when required.[5]
TO MAKE THE BLANKET ROLL.
Spread the shelter half, triangular part to the right, buttons underneath. Fold triangular part across shelter half, making a rectangle.
Fold blanket through center, parallel to stripes; fold again through center perpendicular to stripes. Lay folded blanket on shelter half, longer side of blanket parallel to and 1 inch from edge of shelter half opposite straps and equidistant fromsides. Place tent, pole, folded, close to and parallel to near edge of blanket, end of pole flush with left side of blanket; pins and tent rope to be similarly placed at right side of blanket, occupying about the same space as pole. Arrange the clothing and toilet articles on right and left sides of blanket, leaving center space clear.
Fold the free portions of the right and left sides of shelter half over the blanket. Fold the far edge of the shelter half 6 inches toward the blanket, making a pocket.
With hands and knees roll the blanket and shelter half toward and into the pocket. Buckle straps around roll, strap buckles on line with shelter half buttons.
ROLL THE OVERCOAT AND SLICKER.
Turn the garment inside out, collar extended, and fold once the long way. Roll tightly from the front edge, making roll the full length of garment.
TO PACK THE McCLELLAN SADDLE.
Put saddle pockets on saddle; fasten straps to cincha rings. Place articles pertaining to the man in near pocket, those pertaining to the horse in off pocket.
The overcoat, slicker, or both, to be strapped on pommel, collar to left.
Blanket roll to be strapped on cantle. Feed bag, if empty, neatly folded on top of roll, "U. S." up. If grain is carried, the grain bag is tied inside the feed bag, which is strapped on top of the pommel roll, above the overcoat or slicker.
Lariat, in uniform coils of about 10-inch diameter, fastened to near cantle ring by lariat strap fastened to one ring and passing through the other; coil secured by two outside straps of saddle pocket flap. To prevent flapping and injuring adjacent troopers and horses the picket pin may be inserted through the saddlebag strap ring, point downward, or it may be placed horizontally under the flap straps of the near saddlebag, point to the rear.
Canteen snapped into off cantle ring, canteen strap passing through handle of cup, except the cup model 1910, which isfitted over the bottom of the canteen, model 1910, inside the cover.
Rifle on near side; saber on off side, attached to pommel ring.
The surcingle is buckled over the saddle. The two extra fitted horseshoes, one front and one hind, may be wired, one on bottom of each stirrup, or they may be fastened together with a nail and carried in off saddle pocket. To prevent rust the horseshoe nails should always be well oiled and wrapped in canvas or leather. They are carried in the off saddle pocket.
The two reserve rations, extra ammunition, and other extra articles should be so distributed between the two pockets as to balance the weight on the horse.
McCLELLAN SADDLE.Full pack, near side.
McCLELLAN SADDLE.Full pack, near side.
McCLELLAN SADDLE.Full pack, off side.
McCLELLAN SADDLE.Full pack, off side.
EQUIPMENT ARRANGED FOR INSPECTION.The arrangement should be uniform in each regiment.
EQUIPMENT ARRANGED FOR INSPECTION.The arrangement should be uniform in each regiment.
SHELTER TENT AND EQUIPMENT ARRANGED FOR INSPECTION.The arrangement should be uniform in each regiment.
SHELTER TENT AND EQUIPMENT ARRANGED FOR INSPECTION.The arrangement should be uniform in each regiment.
PLATE A.
PLATE A.
PLATE B.
PLATE B.
A ration is the allowance of food for one man for one day.
In the field there are three kinds of rations issued, as follows:
Thegarrison rationis intended to be issued in kind whenever possible. The approximate net weight of this ration is 4.5 pounds.
Thereserve rationis the simplest efficient ration, and constitutes the reserve carried for field service. It consists of—
Thefield rationis the ration prescribed in orders by the commander of the field forces. It consists of the reserve ration, in whole or in part, supplemented by articles requisitioned or purchased locally or shipped from the rear.
In campaign a command carries as a part of its normal equipment the following rations:
In addition to the foregoing, commanders will require each man on the march to carry the unconsumed portion of the day's ration issued the night before for the noonday meal. In the same manner, cavalry and field artillery carry on their horses a portion of their grain ration issued the night before for a noonday feed. Reserve rations are consumed only in case of extreme necessity, when other supplies are not available. They are not to be consumed or renewed without an express order from the officer in command of the troops who is responsible for the provision of supplies, namely, the division commander or other independent-detachment commander. Every officer within the limits of his command is held responsible for the enforcement of this regulation. Reserve rations consumed must be replaced at the first opportunity.
Sometimes rations for several days are issued to the soldier at one time, and in such cases you should be very careful to so use the rations that they will last you the entire period. If you stuff yourself one day, or waste your rations, you will have to starve later on.
Generally the cooking for the troop will be done by the troop cook, but sometimes every soldier will have to prepare his own meals, using only his field mess kit for the purpose.
The best fire for individual cooking is a small, clear one, or, better yet, a few brisk coals. To make such a fire, first gather a number of sticks about 1 inch in diameter. These should be dry. Dead limbs adhering to a tree are dryer than those picked up from the ground. Split some of these and shave them up into kindling. Dig a trench in the ground, laid with the wind, about a foot long, 4 inches wide, and 6 inches deep. Start the fire in this trench gradually, piling on the heavier wood as the fire grows. When the trench is full of burning wood, allow it a few minutes to burn down to coals and stop blazing high.Then rest the meat can and cup over the trench and start cooking. Either may be supported, if necessary, with green sticks. If you can not scrape a trench in the soil, build one up out of rocks or with two parallel logs.
The following recipes have been furnished from the office of the Quartermaster General, United States Army:
Coffee.—Fill the cup two-thirds full of water and bring to a boil. Add one heaping spoonful of coffee and stir well, adding one spoonful of sugar if desired. Boil five minutes and then set it to the side of the fire to simmer for about 10 minutes. Then, to clear the coffee, throw in a spoonful or two of cold water. This coffee is of medium strength and is within the limit of the ration if made but twice a day.
Cocoa.—Take two-thirds of a cupful of water, bring to a boil, add one heaping spoonful of cocoa, and stir until dissolved. Add one spoonful of sugar, if desired, and boil for five minutes.
Chocolate.—Take two-thirds of a cupful of water, bring to a boil, add a piece of chocolate about the size of a hickory nut, breaking or cutting it into small pieces and stirring until dissolved. Add one spoonful of sugar, if desired, and boil for five minutes.
Tea.—Take two-thirds of a cupful of water, bring to a boil, add one-half of a level spoonful of tea, and then let it stand or "draw" for three minutes. If allowed to stand longer the tea will get bitter, unless separated from the tea leaves.
MEATS.
Bacon.—Cut slices about five to the inch, three of which should generally be sufficient for one man for one meal. Place in a meat can with about one-half inch of cold water. Let come to a boil and then pour the water off. Fry over a brisk fire, turning the bacon once and quickly browning it. Remove the bacon to lid of meat can, leaving the grease for frying potatoes, onions, rice, flapjacks; etc., according to recipe.
Fresh meat(to fry).—To fry, a small amount of grease (one to two spoonfuls) Is Necessary. Put grease in the meat can and let come to a smoking temperature, then drop in the steak and, if about one-half inch thick, let fry for about one minutebefore turning, depending upon whether it is desired it shall be rare, medium, or well done. Then turn and fry briskly as before. Salt and pepper to taste.
Applies to beef, veal, pork, mutton, venison, etc.
Fresh meat(to broil).—Cut in slices about one inch thick, from half as large as the hand to four times that size. Sharpen a stick or branch of convenient length—say, from two to four feet long—and weave the point of the stick through the steak several times, so that it may be readily turned over a few brisk coals or on the windward side of a small fire. Allow to brown nicely, turning frequently. Salt and pepper to taste. Meat with considerable fat is preferred, though any meat may be broiled in this manner.
Fresh meat(to stew).—Cut into chunks from one-half inch to one inch cubes. Fill cup about one-third full of meat and cover with about one inch of water. Let boil or simmer about one hour, or until tender. Add such fibrous vegetables as carrots turnips, or cabbage, cut into small chunks, soon after the meat is put on to boil, and potatoes, onions, or other tender vegetables when the meat is about half done. Amount of vegetables to be added, about the same as meat, depending upon supply and taste. Salt and pepper to taste. Applies to all fresh meat and fowls. The proportion of meat and vegetables used varies with their abundance, and fixed quantities can not be adhered to. Fresh fish can be handled as above, except that it is cooked much quicker, and potatoes and onions and canned corn are the only vegetables generally used with it, thus making a chowder. A slice of bacon would greatly improve the flavor. May be conveniently cooked in meat can or cup.
VEGETABLES.
Potatoes(fried).—Take two medium-sized potatoes or one large one (about one-half pound), peel and cut into slices about one-fourth inch thick and scatter well in the meat can in which the grease remains after frying the bacon. Add sufficient water to half cover the potatoes, cover with the lid to keep the moisture in, and let come to a boil for about 15 to 20 minutes. Remove the cover and dry as desired. Salt and pepper to taste. During the cooking the bacon already preparedmay be kept on the cover, which is most conveniently placed bottom side up over the cooking vegetables.
Onions(fried).—Same as potatoes.
Potatoes(boiled).—Peel two medium-sized potatoes (about one-half pound) or one large one, and cut in coarse chunks of about the same size—say, 1-½-inch cubes. Place in meat can and three-fourths fill with water. Cover with lid and let boil or simmer for 15 or 20 minutes. They are done when easily penetrated with a sharp stick. Pour off the water and let dry out for one or two minutes over hot ashes or light coals.
Potatoes(baked).—Take two medium-sized potatoes (about one-half pound) or one large one cut in half. Lay in a bed of light coals and cover with same and smother with ashes. Do not disturb for 30 or 40 minutes, when they should be done.
Canned tomatoes.—One 2-pound can is generally sufficient for five men.
Stew.—Pour into the meat can one man's allowance of tomatoes and add about two large hardtacks broken into small pieces and let come to a boil. Add salt and pepper to taste, or add a pinch of salt and one-fourth spoonful of sugar.
Or, having fried the bacon, pour the tomatoes into the meat can, the grease remaining, and add, if desired, two broken hardtacks. Set over a brisk fire and let come to a boil.
Or, heat the tomatoes just as they come from the can, adding two pinches of salt and one-half spoonful of sugar, if desired.
Or, especially in hot weather, eaten cold with hard bread, they are very palatable.
Rice.—Take about two-thirds of a cupful of water, bring to a boil, add 4 heaping spoonfuls of rice, and boil until the grains are soft enough to be easily mashed between the fingers (about 20 minutes). Add two pinches of salt and, after stirring, pour off the water and empty rice out on meat can. Bacon grease or sugar may be added.
Corn meal, fine hominy, oatmeal.—Take about one-third of a cupful of water, bring to a boil, add 4 heaping spoonfuls of the meal or hominy, and boil about 20 minutes. Then add about two pinches of salt and stir well.
Dried beans and peas.—Put 4 heaping spoonfuls in about two-thirds of a cupful of water and boil until soft. This generally takes from three to four hours. Add one pinch ofsalt. About half an hour before the beans are done add one slice of bacon.
HOT BREADS.
Flapjacks.—Take 6 spoonfuls of flour and one-third spoonful of baking powder and mix thoroughly (or dry mix in a large pan before issue, at the rate of 25 pounds of flour and 3 half cans of baking powder for 100 men). Add sufficient cold water to make a batter that will drip freely from the spoon, adding a pinch of salt. Pour into the meat can, which should contain the grease from fried bacon or a spoonful of butter or fat, and place over medium hot coals sufficient to bake, so that in from 5 to 7 minutes the flapjack may be turned by a quick toss of the pan. Fry from 5 to 7 minutes longer, or until by examination it is found to be done.
Hoecake.—Hoecake is made exactly the same as flapjacks by substitutingcorn mealforflour.
Emergency rations.—Detailed instructions as to the manner of preparing the emergency ration are found on the label of each can. Remember that even a very limited amount of bacon or hard bread, or both, consumed with the emergency ration makes it far more palatable, and generally extends the period during which it can be consumed with relish. For this reason it would be better to husband the supply of hard bread and bacon for use with the emergency ration when it becomes evident that the latter must be consumed rather than to retain the emergency ration to the last extremity and force its exclusive use for a longer period than two or three days.
"1077, Army Regulations.—The forage ration for a horse is 14 pounds of hay and 12 pounds of oats, corn, or barley, and 3-1/3pounds of straw (or hay) for bedding; for a Field Artillery horse of the heavy-draft type, weighing 1,300 pounds or over, 17 pounds of hay and 14 pounds of oats, corn, or barley, and 3-1/3pounds of straw (or hay) for bedding; for a mule, 14 pounds of hay and 9 pounds of oats, corn, or barley, and 3-1/3pounds of straw (or hay) for bedding. To each animal 3 pounds of bran may be issued in lieu of that quantity of grain.
"The commanding officer may, in his discretion, vary the proportions of the components of the ration (1 pound of grain, 1-½ pounds of hay, and 2 pounds of straw being taken as equivalents), and in the field may substitute other recognized articles of forage obtained locally, the variation or the substitution not to exceed the money value of the components of the ration at the contract rates in effect at the time of change.
"1078, Army Regulations.—Where grazing is practicable, or when little work is required of the animals, commanding officers will reduce the forage ration. When, on the other hand, conditions demand it, they are authorized to increase the ration, not in excess, however, of savings made."
In the field the authorized allowances must often be reduced and supplemented by grazing and other kinds of food, such as green forage, beans, peas, rice, palay, wheat, and rye. Wheat and rye should be crushed and fed sparingly (about one-fourth of the allowance). For unshelled corn, add about one-quarter weight.
On the march the grain ration is the only forage carried. It consists of 12 pounds of grain for each horse and 9 pounds of grain for each mule. Recourse must be had to grazing if it is not possible to procure long forage in the country traversed.
In campaign a command carries as a part of its normal equipment the following forage:
(a) For each draft animal: On each vehicle areserveof one day's grain ration for its draft animals.
(b) On animals and vehicles: A portion of their grain ration issued the night before, for a noonday feed.
(c) In the ration section of the field train, for each animal, two days' grain rations.
(d) In supply train of an Infantry division two days' grain rations, and of a Cavalry division one day's grain ration.
History shows that in almost every war many more men die of disease than from wounds received in battle. Much of this disease is preventable and is due either to the ignorance or carelessness of the person who has the disease or of other persons about him. It is a terrible truth that one man who violates any of the great rules of health may be the means of killing many more of his comrades than are killed by the bullets of the enemy.
It is therefore most important that every soldier should learn how to take care of his health when in the field and that he should also insist that his comrades do not violate any of the rules prescribed for this purpose.
A great many diseases are due to germs, which are either little animals or little plants so very small that they can only be seen by aid of the microscope. All diseases caused by germs are "catching." All other diseases are not "catching."
There are only five ways of catching disease:
(a) Getting certain germs on the body by touching some one or something which has them on it. Thus, one may catch venereal diseases, smallpox, measles, scarlet fever, chicken pox, mumps, boils, body lice, ringworm, barber's itch, dhobie itch, and some other diseases. Wounds are infected in this manner.
(b) Breathing in certain germs which float in the air. In this way one may catch pneumonia, consumption, influenza, diphtheria, whooping cough, tonsilitis, spinal meningitis, measles, and certain other diseases.
(c) Taking certain germs in through the mouth in eating or drinking. Dysentery, cholera, typhoid fever, diarrhea, and intestinal worms may be caught in this manner.
(d) Having certain germs injected into the body by the bites of insects, such as mosquitoes, fleas, and bedbugs. Malaria, yellow fever, dengue fever, and bubonic plague may be caught in this way.
(e) Inheriting the germ from one's parents.
Persons may have these germs sometimes without apparently being sick with any disease. Such persons and persons who are sick with the diseases are a great source of danger to others about them. Germs which multiply in such persons are found in their urine and excretions from the bowels; in discharges from ulcers and abscesses; in the spit or particles coughed or sneezed into the air; in the perspiration or scales from the skin; and in the blood sucked up by biting insects.
Those who have taken care of their health and who have not become weakened by bad habits, exposure, and fatigue are not only less liable to catch disease, but are more apt to recover when taken sick.
Knowing all these things, the soldier can understand the reasons for the following rules and how important it is that they should be carried out by each and every person:
Stay away from persons having "catching" diseases.
If you have any disease, don't try to cure it yourself, but go to the surgeon. Insist that other soldiers do likewise.
Typhoid fever is one of the most dangerous and common camp diseases. Modern medicine has, however, discovered an effective preventative for this disease in the typhoid prophylactic, which renders the person immune from typhoid fever. The treatment consists in injecting into the arm a preventative serum. The injection is given three times at 10-day intervals.
Association with lewd women is dangerous. It may result in disabling you for life. It is the cause of a disease (syphilis) which may be transmitted by a parent to his children. Soldiers with venereal diseases should not use basins or toilet articles used by others, as the germs of these diseases if gotten into the eye very often cause blindness. Likewise, if they use the same drinking cup used by others they may give others the disease.They should promptly report their trouble to the surgeon, that they may receive the best medical advice and attention.
Should a soldier expose himself to infection by having intercourse with an unknown woman, he should report as soon as possible afterwards to the regimental infirmary for prophylactic treatment, which, if taken within a few hours after intercourse, will prevent to a large degree the liability of contracting any disease.
Cooked germs are dead and therefore harmless. Water, even when clear, may be alive with deadly germs. Therefore, when the conditions are such that the commanding officer orders all drinking water to be boiled, be careful to live up to this order.
Use the latrines and don't go elsewhere to relieve yourself. In open latrines cover your deposit with dirt, as it breeds flies and may also be full of germs.
Flies carry germs from one place to another. Therefore, see that your food and mess kit are protected from them.
All slops and scraps of food scattered about camp soon produce bad odors and draw flies. Therefore do your part toward keeping the camp free from disease by carefully depositing such refuse in the pits or cans used for this purpose.
Urinate only in the latrines, or in the cans set out for this purpose, never on the ground around camp, because it not only causes bad smells but urine sometimes contains the germs of "catching" diseases.
Soapy water thrown on the ground soon produces bad odors. Therefore in camps of several days' duration this water should be thrown in covered pits or in cans used for this purpose.
As certain mosquitoes can transmit malaria and yellow fever, use your mosquito bar for this reason as well as for personal comfort.
Keep your mouth clean by brushing your teeth once or twice a day. It helps to prevent the teeth from decaying. Decayed teeth cause toothache. They also lead one to swallow food without properly chewing it, and this leads to stomach troubles of various kinds. Food left around and between the teeth is bad for the teeth and forms good breeding places for germs.
Keep the skin clean. Through the pores of the skin the body gets rid of much waste and poisonous matter. Therefore remove this and keep the pores open by bathing once every day, if possible. If water is scarce, rub the body over with a wet towel. If no water is at hand, take a dry rub. Wash carefully the armpits, between the legs, and under the foreskin, as this will prevent chafing.
The skin protects the sensitive parts underneath from injury and helps to keep out germs. Therefore when blisters are formed don't tear off the skin. Insert a needle under the skin a little distance back from the blister and push it through to the opposite side. Press out the liquid through the holes thus formed. Heat the needle red hot first, with a match or candle, to kill the germs.
When the skin is broken (in cuts and wounds) keep the opening covered with a bandage to keep out germs and dirt; otherwise the sore may fester. Pus is always caused by germs.
Keep your hair short. Long hair and a long beard in the field generally means a dirty head and a dirty face and favors skin diseases, lice, and dandruff.
Don't let any part of the body become chilled, as this very often is the direct cause of diarrhea, dysentery, pneumonia, rheumatism, and other diseases.
Wet clothes may be worn while marching or exercising without bad results, but there is great danger if one rests in wet clothing, as the body may become chilled.
Don't sit or lie or sleep directly on damp ground, as this is sure to chill the body.
When hot or perspiring or when wearing damp clothes, don't remain where a breeze can strike you. You are sure to become chilled.
Every day, if possible, hang your blanket and clothing out to air in the sun; shake or beat them with a small stick. Germs and vermin don't like this treatment, but damp, musty clothing suits them very well. Wash your shirts, underwear, and socks frequently. The danger of blood poisoning from a wound is greatly increased if the bullet passes through dirty clothes.
Ditch your tent as soon as you can, particularly a shelter tent, even if you camp for one night only. Otherwise a little rain may ruin a whole night's rest.
Always prepare your bed before dark. Level off the ground and scrape out a little hollow for your hips. Get some straw or dry grass if possible. Green grass or branches from trees are better than nothing. Sleep on your poncho. This keeps the dampness from coming up from the ground and chilling the body. Every minute spent in making a good bed means about an hour's good rest later on.
Avoid the food and drink found for sale in the cheap stands about camp. The quality is generally bad, and it is often prepared in filthy places by very dirty persons.
The use of intoxicating liquor is particularly dangerous in the field. Its excessive use, even at long intervals, breaks down one's system. Drinking men are more apt to get sick and less liable to get well than are their more sober comrades. If alcohol is taken at all, it is best after the work of the day is over. It should never be taken when the body is exposed to severe cold, as it diminishes the resistance of the body. Hot tea or coffee is much preferable under these circumstances.
CARE OF THE FEET.
A soldier can not march with sore feet, and marching is the main part of an infantryman's daily duty in the field.All soldiersshould be familiar with the proper methods of caring for the feet. Sore feet are generally due to carelessness, neglect, or ignorance on the part of the soldier.
The most important factor in the care of the feet and the marching ability of the soldier is the shoe. Civilian shoes, particularly light, patent leather, or low shoes, are sure to cause injury and in time will ruin a man's foot. Only the marching shoe issued by the Quartermaster Corps should be worn, and they must be properly fitted to the individual. It will not suffice to order a marching shoe of the same size as one's ordinary civilian shoes, for it must be remembered that a soldier may have to march many miles daily over rough roads and carrying a heavy pack. The pack itself causes the foot to spread out to a larger size, and the rough roads give so much exercise to the muscles of the feet that they swell greatly through the increased blood supply. (For directions as to measuring the foot for the marching shoe, see General OrderNo. 26, War Department, 1912, a copy of which should be on hand in each company.)
Do not start out on a march wearing new shoes. This is a frequent cause of sore feet. New shoes should be properly broken in before beginning a march by wearing them for several hours daily for a week before the march, and they should be adapted to the contours of the feet by stretching them with shoe stretchers with adjustable knobs to take the pressure off painful corns and bunions. Such stretchers are issued by the Quartermaster Corps, and there should be one or more pair in every company of infantry. Should this be impracticable, then the following is suggested:
The soldier stands in his new shoes in about 2-½ inches of water for about five minutes until the leather is thoroughly pliable and moist; he should then walk for about an hour on a level surface, letting the shoes dry on his feet, to the irregularities of which the leather is thus molded in the same way as it was previously molded over the shoe last. On taking the shoes off a very little neat's-foot oil should be rubbed into the leather to prevent its hardening and cracking.
If it is desired to waterproof shoes at any time, a considerable amount of neat's-foot oil should be rubbed into the leather. Waterproof leather causes the feet of some men to perspire unduly and keeps them constantly soft.
Light woolen or heavy woolen socks will habitually be worn for marching. Cotton socks will not be worn unless specifically ordered by the surgeon. The socks will be large enough to permit free movement of the toes, but not so loose as to permit of wrinkling. Darned socks, or socks with holes in them, will not be worn in marching.
Until the feet have hardened they should be dusted with foot powder, which can be obtained at the regimental infirmary, before each day's march. Clean socks should be worn daily.
As soon as possible after reaching camp after a day of marching the feet should be washed with soap and water, and the soldier should put on a dry pair of socks and his extra pair of shoes from his surplus kit. If the skin is tender, or the feet perspire, wash with warm salt water or alum water, but do not soak the feet a long time, as this, although very comforting atthe time, tends to keep them soft. Should blisters appear on the feet, prick and evacuate them by pricking at the lower edge with a pin which has been passed through the flame of a match and cover them with zinc oxide plaster applied hot. This plaster can be obtained on request at the regimental infirmary. If serious abrasions appear on the feet, or corns, bunions, and ingrowing nails cause trouble, have your name placed on sick report and apply to the surgeon for treatment. Cut the toenails square (fairly close in the middle, but leaving the sides somewhat longer), as this prevents ingrowing nails.
Alignment.—The placing of several troopers or units on the same straight line; also the line on which such adjustment is made.
Assembly.—The groupingin order, and in a close-order formation, of the elements of a command. The special arrangement and condition that constituteorderfor each unit are explained in the corresponding part of the text. The purpose of the assembly is to bring about a close-order formation in order.