Invitations—Colonel Seymour’s kindness—He is wounded—Visit to the disabled officer—Desertions—Tents pitched at last—A gay scene—Bill of fare—My reception commences—The new stoves—Process of tasting—The fair sex—Arrival of the Allied generals and their staff—A luncheon al fresco—General Barnard’s bon-mot—Inspection of the stoves—Influx of visitors—Letters from the Allied commanders—Interview with Sir Edmund Lyons—Meeting of generals—Plans discussed—Various messes—Colonel Handcock and his lady—A sad change—An experiment—Colonel Daniell’s letter—A regimental kitchen. MY gallant master of the ceremonies, Colonel Seymour, had kindly taken the most important part of my duty off my hands, by inviting all the heads of the military and medical authorities, with a great number of whom, in consequence of my short stay in the Crimea, I was not yet, or, at least, only partially acquainted. I had now removed to the Edward, and also left her, but still kept, if not a pied À terre (as we say in French), at least a pied sur mer, for myself and people, in case I should require to go to Balaklava and stay there for the night. This was on the 26th of August, 1855—the 27th was to be the opening day. All my people had left for the camp, with arms and baggage. I was certain of success and without the slightest anxiety. On arriving at my field of operations, I learnt, to my deep sorrow, that my right hand, Colonel Seymour, had, during the night, been dangerously wounded in the trenches. I immediately went to his quarters to ascertain the nature of his wound. His servant told me, that for the present no one could tell; he had been struck by the splinter of a shell at the back of the neck, and lost a great deal of blood. The doctor then came out and informed me that “Never mind, colonel; don’t let us talk about that subject now, but about yourself.” “Well,” he replied, “the doctor has just been, and says that the wound is not mortal, nor even so dangerous as he at first anticipated.” “Colonel, you want repose, so I will retire.” “There is no occasion for that, Monsieur Soyer; I feel strong again. When I was struck, I did not feel the wound, and fell immediately, remaining for some time insensible, the wound, as the doctor says, having acted upon the brain.” “Don’t exert yourself, my dear colonel, by talking. Thank God it is no worse. I will go and send you some lemonade. I have asked the doctor what was best for you, and am happy to say I have some ice.” “Many thanks for your kind attention, Monsieur Soyer.” I then retired. Upon reaching my kitchen, I found that no one had yet arrived. The four carpenters had left me in the lurch, having run away in the night, and abandoned their work, after stealing all they could from the tents. Mr. Doyne, the chief of the Army Works Corps, kindly supplied me with workmen, and offered to lend me, for a few days, as many tents as I required. As the weather was then intensely hot, I accepted his offer, and requested the loan of a large marquee, under which a couple of hundred people could stand. Captain Gordon lent me two smaller ones, and by the evening they were pitched, and my provisions had all arrived, and my people were at their posts. Early in the morning the camp seemed full of life and gaiety. Mounted officers in full uniform might be seen rushing about in all directions; bands were playing, regiments filing past, and everything bearing the appearance of a great festival. I set cheerfully to work, and, in spite of difficulties which can only be understood by those who have been in the Crimea, I succeeded in getting all in tolerably good order for my great martial banquet al fresco. I made several messes with the soldiers’ rations, and at the same expense, though I had introduced sauce and ingredients which could easily be added to the army stores without increasing the cost, thus making a nice variation in the meals, so important to the health of a large body of men like the army or navy, to the latter of which it is as easily applicable as the former. The bill of fare consisted of plain boiled salt beef; ditto, with dumplings; plain boiled salt pork; ditto, with peas-pudding; stewed salt pork and beef, with rice; French pot-au-feu; stewed fresh beef, with potatoes; mutton, ditto, with haricot beans; ox-cheek and ox-feet soups; Scotch mutton-broth; common curry, made with fresh and salt beef. (See receipts in Addenda.) By three o’clock my guests began to arrive. The stoves were in the open air, placed in a semicircle, and, though in a state of ebullition, no one could perceive that any cooking was going on, except on raising the lids. A material point I had in view was that no fire should be seen when used in the trenches. A common table, made of a few boards, and garnished with soldiers’ tin plates, iron forks and spoons, composed my open-air dining-room. About four o’clock my reception commenced. Lord Rokeby, accompanied by several French officers in full I must also observe, for the information of those who only saw them upon that occasion, that the stoves, having been made for the General Hospital, were too large and heavy for campaigning. That I might lose no time in making my trial before the authorities, I used them upon that occasion, as the process was the same as regards cooking in those as in the smaller ones. The sole difference was in the size, as it was understood that two would cook for a company of one hundred and twenty men, and might be carried by one mule while on march, with sufficient dry wood inside for the next day’s cooking. This was of the utmost importance, in order to ensure the regularity of the soldier’s meal, which ought always to be ready at the minute fixed by the rules of the service. Thus I had surmounted every difficulty by the invention of this apparatus. In addition to its simplicity and economy, it had the merit of making cooks of soldiers, of which they had previously neither the inclination nor the chance. Smaller stoves on the same principle were also to be provided for picket and outpost duty, as first suggested to me by Lord Raglan. After giving the foregoing information to my illustrious visitors, we passed to the grand process of tasting the various messes. They all gave perfect satisfaction. By this time several hundred visitors had made their appearance, and gay and animated was the scene. All present were in the same costume as that in which they appeared at the grand chivalric ceremony which had taken place at head-quarters—the installation of the Order of the Bath. I was also highly favoured, I may say, by the presence of a charming group of the fair sex, about ten in number, escorted by their cavaliers. After taking some “General Simpson has sent me to inform you that General Pelissier and himself will be here in a few minutes.” A gorgeous cavalcade was soon seen in the distance. It consisted of the Allied Generals and Staff, and a numerous suite. General Pelissier alighted from his carriage, and joined General Simpson. I went and met the distinguished visitors, who had come from head-quarters after the ceremony of the distribution of the Order of the Bath by Lord Stratford de Redcliffe. Upon the arrival of the generals, the band continued playing “Partant pour la Syrie.” The cannon of Sebastopol appeared to redouble its roar—so much so, that General Pelissier, with a smile, called General Simpson’s attention to the fact: added to which, the hundreds of uniforms, cocked hats and feathers—French, English, and Sardinian—gave full effect to the lively scene. In course of conversation, General Simpson said, “Monsieur Soyer,—Lord Stratford de Redcliffe, in reply to your letter, sends his compliments, and regrets he shall not be able to attend your opening, as he must be on board the Caradoc, now lying in Kamiesch Bay, by five o’clock, on his way to Constantinople.” I thanked General Simpson for his kindness in troubling himself about the message, and the review of my culinary camp, which upon this occasion was rather extensive, commenced. It comprised four bell-tents, one marquee, and a large square tent, capable Generals Pelissier and Simpson proceeded to taste the various articles of food. The pot-au-feu, or beef-soup, was prepared partly from ox-heads, which were usually buried, instead of being used as food for the soldiers, no doubt in consequence of the difficulty of cleaning them. General Pelissier tasted several samples of the pot-au-feu, and, addressing General Barnard, declared that he felt as interested in this unexpected exhibition as in the ceremony of the morning. The witty General Barnard replied, “Your excellency must agree with me that this day has been remarkably well spent: we devoted the morning to the cordon rouge, and the afternoon to the cordon bleu.” General Pelissier much enjoyed the bon-mot, and repeated it to the officers of his Staff, thus creating great hilarity amongst them. I requested many of my visitors to taste the different preparations, and, much to my satisfaction, I believe almost all of them did so, and expressed their approbation of them. After pointing out the merits of the stoves to the Commanders-in-chief, I conducted them to the spot where the Scotch Division formerly cooked their rations in the old tin camp-kettles. On our way, I observed to General Pelissier that I had visited the French camp-kitchens, and found their marmites superior to the English. The soup made by the French soldiers, I said, was very good. At this the General seemed much pleased. The space required for three or four regiments extended about three hundred and fifty feet in length. A rough wall of loose stones had been erected by the men to form a screen, which when the regiment moved was, of course, left behind. The furnaces were Having listened to this explanation, the Commanders-in-chief admitted the beneficial results and advantages of the stoves. However, General Simpson observed, that I, of course, applied the contrast to my advantage; but also said, it was nothing but fair, and I was perfectly justified in so doing. In the first place, my stoves occupied but little room, and cooked much better than those formerly in use. The Generals were so much pleased with them, that before leaving the camp they wrote the annexed letters in my album. The same evening I received one from the War-office, relative to my success in the hospitals at Scutari, which I also append. The Allied Generals remained with me above an hour. This gave me an excellent opportunity of conversing with General Pelissier, who minutely described camp life in Algeria, after which the General and Staff retired. As it was then nearly seven o’clock, a great number of officers followed. No less than eight hundred or a thousand persons of distinction visited the kitchens during the day: many were not invited, in consequence of the unfortunate accident to Colonel Seymour. About nine all was over, and the band played “God save the Queen.” Nothing could have succeeded better than this opening, a drawing of which appeared in the Illustrated News of September 22nd, 1855. General Pelissier’s Letter. J’ai eu le plaisir, le vingt-sept AoÛt, 1855, de visiter l’Établissement culinaire de Monsieur Soyer, et j’ai ÉtÉ bien satisfait de ce que j’y ai vu; j’ai ÉtÉ frappÉ surtout de l’Économie de temps et de chauffage apportÉ dans l’alimentation des troupes. Les chaudiÈres paraissent bien entendues; j’ai tout goÛtÉ, et À tout, je le reconnais, j’ai trouvÉ un goÛt excellent et trÈs-appÉtissant. General A. Pelissier. OPENING OF SOYER’S FIELD KITCHEN BEFORE SEBASTOPOL. General Simpson’s Letter. I had much pleasure in visiting Monsieur Soyer’s field-kitchen last Monday, the 27th instant. I there saw several excellent soups made from ration meat, compressed vegetables, and other things within reach of the soldier’s means, and cooked with very little fuel. I consider Monsieur Soyer is taking great pains in devoting his time and great talents to the good of our military service, especially in the field, and I wish him every possible success and honourable reward. James Simpson, War-Office, 6th August, 1855. Sir,—I am directed to acknowledge the receipt, on the 2nd ultimo, of your report upon the culinary department of the hospitals in the East; and, in returning the thanks of the Secretary-at-War, to acquaint you, that he recognises, with the greatest satisfaction, the exertions you have made and are still making for the benefit of the army in the field, and also of the sick and wounded in the several hospitals. I am, Sir, your obedient servant, M. Soyer, Scutari. About the 5th of September, I was at head-quarters, when who should walk in but Sir Edmund Lyons! I had not had the pleasure of seeing him before, and I took this opportunity of introducing myself, and informing the Commander of the British Fleet in the Black Sea, that I was very anxious to pay my respectful compliments to him. Upon this, Sir Edmund Lyons, with the kindest feeling, at once offered me his hand, saying, “Monsieur Soyer, I assure you I am delighted to make your acquaintance. You are doing much good for our brave soldiers; but you must not forget our worthy sailors. Come and see us on board the Albert; you will be well received and quite welcome. I have heard much about your field-kitchens, and it was only the other day I was reading a very important complimentary letter which General Pelissier had written in their favour.” “He did me that honour, admiral, and he seemed highly gratified. “I can assure you he was, Monsieur Soyer, for I heard him say so.” A few days after the grand opening ceremony, a meeting took place, by order of the Minister-at-War and General Simpson, to consider the possibility of supplying a pint of hot soup to the men in the trenches during the winter. The meeting was held at Lord Rokeby’s head-quarters, on the 3rd or 4th of September. I was ordered to be present. On my way there I had the pleasure of meeting General Barnard, who in his humorous manner addressed me thus:— “Hallo, General Soyer! I’m not so much behind as I thought; for you are only just going to the general meeting, or the meeting of generals.” “You are right, general,” I replied. “Thank you for the noble title you have bestowed upon me, and at the seat of war too.” “The fact is, I understood the meeting was to be held at head-quarters, and went half-way there, when I met some officers who told me it was to be at Lord Rokeby’s. But they cannot proceed without you, general. Never mind, Soyer, we are only a few minutes behind time.” When we arrived, the Board was sitting. Sir Colin Campbell had sent a message, stating that some important duties would prevent his attendance. The proceedings then commenced, and the order was read by General Bentinck; which, as far as I can recollect, was worded thus:— Lord Panmure, the Minister-at-War, anxious for the comfort of the troops in the Crimea, is desirous that, if possible, every man in the trenches should be supplied with a basin of hot soup during the winter nights; the allowance of rum to be, in consequence, either diminished or entirely withheld. His lordship believing Monsieur Soyer to be still in the Crimea, requests the Board to inquire of him if such would be practicable. I at once replied that it could be done, and without difficulty, for any number of men, by the application of my field-stoves. This answer met with the general approbation of the assembled Board. I next remarked that the stoves might be placed in the trenches, even in When the inquiry was over, I said—“Gentlemen, I shall feel obliged if you will favour me with a visit to my field kitchen. I have made several experiments in diets for you to taste, and if you approve of them, have no doubt, when you know the cost, you will be able to settle the question of supplying soup in the trenches with more certainty.” All present agreed, excepting General Eyre, who was of opinion that what he as a soldier had for so many years found answer for the men, would answer now; nor did he see why the soldiers should live better than himself. “I should be very happy,” said he, “to improve the daily food of the troops, but do not like anything to be overdone. I like judicious discipline in all things.” Though I must frankly admit I was anything but enchanted with the general’s way of thinking at first, I could not but admire the latter part of his argument, which was as sincere as it was severe. Several debates took place upon the subject, and, after a little persuasion, I induced them all to come, and taste the samples I had prepared for their inspection. I proudly led my very select cavalcade towards my batteries, which upon that occasion were in charge of the troops. I had only given the written receipts for them to act upon, and charged a sergeant to watch over them, and see that the proportions in the receipts were properly attended to. An infallible plan of ensuring success at all times is to Upon our arrival we found everything in perfect order: the stoves were clean, the contents properly cooked, and the consumption of fuel four hundred per cent. less than in the usual way. Only five different messes were prepared upon this occasion—viz., ox-head soup, stewed fresh beef, Scotch hodge-podge of mutton, salt pork and beef with dumplings. Everything was done to perfection. After carefully explaining the process to Generals Eyre and Bentinck, who were not present on the great opening day, we sat down to test the quality of the articles. A sumptuous lunch was displayed from the soldiers’ rations—always excepting the ox heads, which I had obtained from the butcher, as usual, on the eve of their funeral. With these I made an excellent pot au feu, enough for fifty men. Lord Rokeby was so highly delighted with it, that he recommended it to all, and requested me to give this receipt, as well as that for stewed beef, to his cook—for which see Addenda. A goblet of Marsala wine, with a lump of ice, terminated this martial collation under a burning sun, and amid the everlasting roar of the bombardment of the besieged city. The guests retired, quite satisfied. Even General Eyre, though still adhering to his opinion that it was too good for soldiers, and would make them lazy, said, “Soldiers do not require such good messes as those while campaigning.” At which remark the gentlemen present could not refrain from laughing. “Well, general,” said I, “your plan has been tried, and, as you perceive, has not answered. I was therefore obliged to introduce a simpler style, by which soldiers might cook with pleasure and less difficulty, and, having once learnt, always will cook properly, and with less trouble. You must also observe, general, that it is with the same rations as before. And is it not better to make a few good cooks out of an army than to have an army of bad cooks?” By this time the general was on his charger. He said, “We are both right. For my part, I mean what I then thanked them for their gracious condescension, and they started for their several divisions, promising to let me know their final decision. Amongst the military authorities who visited me that day were General Scarlett and Staff, Colonel St. George, Colonel Handcock and lady, a very charming person, and extremely merry. She observed, when I presented her with some champagne and ice in a large tin goblet, as she sat upon her horse, “Upon my word, Monsieur Soyer, champagne is better in tin cups in the Crimea than in crystal goblets in England.” “I am glad you like it, madam. Shall I offer you another?” “No, I thank you.” “Madam would like to taste some of the men’s rations,” said Colonel Handcock. “Would you, madam?” “Many thanks, Monsieur Soyer. I think not, after the champagne.” After paying a visit to my abode, my guests departed. A few days afterwards, I heard that that poor creature was plunged in the deepest sorrow. Upon making a chance visit, I could not believe her to be the same person; the bloom of life appeared to have suddenly deserted her laughing cheeks, which wore a cadaverous hue. Such was the effect sorrow soon produced on the appearance of one usually so animated and full of mirth. (See page 368.) As I noticed that the men daily threw the fat away from their salt beef and pork, the last of which is of first-rate quality, I proposed to Colonel Daniell, of the Coldstream Guards, to make his men cook for his regiment, which was agreed upon. He always took great interest in the welfare of his soldiers and in my culinary proceedings, and I had the honour of being acquainted with him for some years as a subscriber to benevolent institutions, and in particular to soup-kitchens for the poor. The next day the rations were brought For this saving and improvement, Colonel Daniell, whom I will back for discipline and straightforwardness of opinion against any one in the army, gave me the following letter:— Coldstream Guards’ Camp, before Sebastopol, Sept., 1855. I have this day attended Monsieur Soyer’s course of instruction to the cooks of my battalion, and have tasted the messes cooked and served to the men, consisting of salt pork and beef. The mode in which the salt is extracted and the meat rendered comparatively tender by the apparatus used, the facility with which the grease is taken off and rendered serviceable for other purposes, is admirable; and I consider the arrangements relative to the small consumption of wood, and the simplicity with which the cooking is conducted, will, if adopted, tend much to the health, comfort, and well-being of the soldier. The present size of the “chaudriÈres” being objectionable, I am glad to hear from Monsieur Soyer that he is about to procure some of a less size. The fuel consumed to-day for cooking the messes of eight companies was hardly more than on ordinary occasions is consumed (Signed) H. J. Daniell, The regiments being at that time greatly reduced, were only 428 strong, therefore the weight of meat, at one pound per man, was 428 pounds, from which 42 pounds of excellent fat were obtained, much preferable for cooking purposes to the rancid butter sold in the canteens at a very high price. As I was anxious to form a perfect regimental kitchen, I proposed to Colonel Daniell to fit up one for his regiment. His men were already well acquainted with the use of the field stoves; and it would serve as a model for all. Colonel Daniell agreed, and in less than an hour the stoves were removed to the camp, where they remained by sanction of the General-in-Chief till the end of the war. At this time I went to head-quarters, and urged the necessity of telegraphing an order for four hundred small field-stoves, which order had been agreed upon in case my plan succeeded and was adopted by the authorities. I also had several interviews with General Airey, upon the subject. This number was sufficient for the supply of the whole of the army then in the Crimea. As there was so much business at head-quarters in consequence of the anticipated attack upon Sebastopol, the order was postponed for a few days. |