e 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:

(a) On each man: At least two days' reserve rations.
(b) In the ration section of the field train, for each man:
Two days' field and one day's reserve rations.
(c) In the supply train: Two days' field 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. 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
he replaced at the first Opportunity.

SECTION 2. INDIVIDUAL COOKING.

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 company will be done by the company
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 the 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