to withdraw the occupying force. Firing line
made as strong as possible, minimum of reserves held. Use M.G. Perhaps
successive covering points necessary further to rear before advance of
enemy can be checked. When a few miles to the rear, or far enough to
free troops from all contact with the enemy, reorganize. Step-by-step
opposition useless. Number of covering positions should be reduced to
the minimum.

Retreat; trains at once put into march. Other forces at once put into
order of march. All roads used, separate roads for divisions.

Effective rear guard from troops whose strength and morale is least
impaired.

Divisional cavalry and as much artillery as can effectively be used.
Use artillery at long range to keep the enemy deployed, destroy
bridges, etc.

CHAPTER 9.

Feeding Men.

IN CAMP.--You will usually have plenty of food but continual
inspecting is necessary to have it properly cared for, prepared and
served. The kitchen must be kept clean: company commanders inspect
daily and insist on the following:

1. Have cooks and enlisted men come to attention at the command of
the first man who sees you approach.
2. Have all refrigerators opened, and put your head in far enough
to detect any bad odors.
3. Check the bill of fare and see that food not consumed one day is
utilized later--waste bread for bread pudding, for example.
4. See that doors close properly, that windows are screened and roof
is tight--allow no flies.
5. Have floors, tables and refrigerators scrubbed daily.
6. Have the ground around the mess shack raked and thoroughly
policed. Towels hung out to dry must be so hung as not to fall to the
ground. Raked ground does not allow flies to build undisturbed.
7. Taste the coffee and look in the coffee bins.
8. Inspect pans, knives, meat grinder (have latter taken apart for
you occasionally).
9. See that the mess sergeant looks after the incinerator properly;
that he makes the cooks use what he tells them to. Cooks should not be
allowed to help themselves to things; the mess sergeant should weigh
out or set out just what is to be used each day.
10. Have the food served hot and in individual portions as far as
possible; see that the food is not put on the table too soon.
11. During each month talk with an old soldier, a raw recruit and a
non-commissioned officer about the mess to see what the men think of
it.

ON THE MARCH.--(1. i.d.r., 669-673.)

If por