e future. Si
had a philosophical streak in his mental make-up and this, by the way,
was a good thing for a soldier to have. "Sufficient unto the day is the
evil thereof," was an excellent rule for him to go by.

So Si assimilated all the pork that fell to his share, with an extra bit
now and then from a comrade whose appetite was less vigorous. He thrived
under its fructifying influence, and gave good promise of military
activity and usefulness. No scientific processes of cookery were
necessary to prepare it for immediate use. A simple boiling or frying or
toasting was all that was required.

[Illustration: THE VETERAN TALKS TO SI 049 ]

During the few days at Louisville fresh beef was issued occasionally. It
is true that the animals slain for the soldiers were not always fat and
tender, nor did each of them have four hind-quarters. This last fact was
the direct cause of a good deal of inflammation in the 200th Ind., as in
every other regiment. The boys who got sections of the forward part of
the "critter," usually about three-quarters bone, invariably kicked, and
fired peppery remarks at those who got the juicy steaks from the
rear portion of the animal. Then when their turn came for a piece of
hind-quarter the other fellows would growl. Four-fifths of the boys
generally had to content themselves with a skinny rib or a soupshank. Si
shared the common lot, and did his full quota of grumbling because his
"turn" for a slice of steak didn't come every time beef was issued.

The pickled pork was comparatively free from this cause of irritation.
It was all alike, and was simply "Hobson's choice." Si remembered the
fragrant and delicious fried ham that so often garnished his mother's
breakfast table and wondered why there was not the same proportion of
hams and sides in the Commissary that he remembered in the meathouse on
the Wabash. He remarked to Shorty one day:

"I wonder where all this pork comes from?"

"It comes from Illinoy, I suppose," said Shorty. "I notice the barrels
are all marked 'Chicago'."

"Must grow funny kind o' hogs out there--a mile long each, I should
say. What do you mean?"

"Why, we've drawn a full mile o' sides from the Commissary, and haint
struck a ham yit. I'm wonderin' jest how long that hog is!"

"Well, you are green. You oughter know by this time that there are only
enough hams for the officers."

Now and then a few pigs' shoulders were handed round among the boys, but
the large prop