AS SEEN THROUGH WOMAN’S EYES.

New Zealand Graphic, Volume XXIV, Issue IX, 3 March 1900, Page 425

AS SEEN THROUGH WOMAN’S EYES.

THESE QUEENS COULD EARN A. LIVING. Woman has shown that she is fully competent to successfully compete with man in every sphere of work, and the “woman who must" has demonstrated her practical ability to earn her own living. But the “woman who can” also exists to-day, and is to be lound in every walk of life. Even among the crowned heads of Europe are women who, should the necessity ever arise, would have no difficulty in earning their own living. Queen Elizabeth of Roumania is probably the only’ one among royalties who is licensed as a public lecturer. For several years Her Majesty has given private talks on subjects of interest to young women in her palace, which have been well attended by the daughters of the Roumanian aristocracy. These lectures have, however, recently become so popular and attractive and the requests to attend them so many and persistent, that the Queen now lectures in thep üblic high school for girls, and has obtained the necessary official professional diploma, which is signed by the King and by the Minister of Public Instruction. Queen Amalie of Portugal is another clever woman of exalted rank. In order to be able personally’ to attend to and treat the King, who suffers a good deal, entered the University of Lisbon to study' medicine. After going through a four years’ course of study’, as severe in every way as the ordinary medical student is forced to go through, she passedeher examinations successfully and took her degree. To-day she is the only royal M.D. in the world, and in case the Queen business should ever fail she would be perfectly competent to hang out her shingle and rake in the money’. It is said that she visits the poor of Lisbon and practises incognito, being known only as the “good lady doctor.” But Queen Amalie is as deft with her fingers as she is with her brain. At a doll show recently held in Berlin the leading feature was a collection of dolls exhibited “by the Queen or Portugal,” every’ article of dress and decoration of which was made by herself. A gem of the royal handiwork was a charming’ reproduction in miniature of the carriage used at the coronation. drawn by' eight tiny horses, whose silver harness is a marvel of workmanship. The group is valued at 15,000d015, and is to be sent to the Paris Exhibition of 1900.

The Dowager Empress Frederick of Germany is an excellent musician and talented above most women both in sculpture and painting. She is, however, able to earn more than a few thalers annually from her knowledge and training in both floral and kitchen gardening. She is especially fond of raising choice roses for decorative purposes, and owns a large nursery garden at Friedrichshof, in the lodge of which are many diplomas of merit and prizes won at the different flower shows. Quite a litle commotion and considerable amusement was caused last summer when h became known that the fruit supplied for the banquet breakfast given to the Emperor by’ one of the swell regiments of the guards had been purchased from the Empress Frederick's head gardener, and probably’ from the Empress herself.

Queen Wilhelmina of Holland has one acomplishment which might, and perhaps does, save her a great deal of money. She is an expert at the millinery trade, and in the royal residence there is an apartment in the seclusion of the Queen’s quarters where hats, bonnets and toques are being fashioned and modelled after her own exclusive designs. ® ® © SERVANTS IN THE PHILIPPINES. Housekeepers in Manila who are obliged to employ both Chinese and Filipinos—races between which there exists u deep antagonism.—have to face “the problem of domestic service” in its most complicated form. A correspondent of the Chicago “Tribune,” whose retinue embraced two Chinese and six natives, tells of returning to his home after a three days’ absence. We were greeted by no cocheros at the station. We went home in hired rigs. An ominous silence brooded over the scene. We passed the stable,

and the horses recognised us and whinnied as if they had not been fed for a week. We walked into the house, expecting to see Ah Doo, the Chinese table-boy, setting out the mysterious delicacies that Mr Gunther, the Chinese cook, is a past master in concocting. The table was not spread. In our best Tagalese we interviewed the native inhabitants of the south side of the yard, and after some time found that .vh Doo was in gaol, and that two of the Filipinos were in the hospital. Mr Gunther was over, trying to secure the release of <>h Doo, and the other Filipinos were, in all probability, on the war-path after Mr Gunther.

The next day the entire aggregation, including the detail from the hospital, turned up at our quarters and reported for duty. Mr Gunther deposed that he had been absent at the time the trouble began. The first he knew that anything was happening was when he returned and found the Filipino gentlemen of the bed-cham-ber chasing Ah Doo with bola knives. Mr Gunther joined in the chase, and from his testimony it was deduced that he outran Ah Doo by about three feet. The chase led into the house, and Mr Gunther took refuge in the kitchen.

The gentlemen of the bedchamber had by this time been re-inforced by the four cocheros, who were armed with forks and a Spanish bayonet that had adorned our walls.

“Then,” said Mr Gunther, “I ahlee samee”catchee one piecee kittle; scald vellv much.”

After scalding his enemies, Mr Gunther and Ah Doo went through a window and raced out to the gate, where there is a guard of American soldiers. The soldiers, at the request of Mr Gunther, arrested the Filipinos and Ah Doo as well, and sent the scalded Filipinos to the hospital. The Filipinos testified that they had eaught Ah Doo red-handed in the act of washing his heathen reeth with our best tooth-powder. Also that Ah Doo profaned the bed of one of the Americans by presuming to sleep in it. This had scandalised San Juan, the head boy, beyond all measure, and he had remonstrated with Ah Doo with a bola knife.

The other Filipinos substantiated San Juan’s testimony, each one also taking occasion several times to refer to the fact that “Chinos mucho malo.” The court found Ah Doo and San Juan both guilty, and sentenced to corporal punishment in each ease. Peace was restored for a time, but the next morning, when it was discovered that breakfast was being retarded because San Juan was lugging a bola knife around in his trousers leg with the avowed intention of cutting off Mr Gunther’s queue as soon as that intelligent and useful member of the household should descend from the top of the house, where he had taken refuge, it was decided that drastic measures should be taken.

San Juan was accordingly paid the four dollars due him, and the entire family and two soldiers joined in chasing him off the premises. The Filipinos are much discomfited by the loss of their leader, and their hatred for Mr Gunther and Ah Doo is only strengthened. An armed neutrality now’ prevails, but open hostilities are liable to come at any moment.

One member of the family mounts guard in the dining-room an hour before meal time, and preserves peace with a baseball bat borrowed from the soldiers barracked across the street.

Senor San Juan has sent the pleasing word that he will set fire to the house as soon as he can get around to it, and the entire household is ready to shoot the gentleman on sight.

® © ® CHILDREN TRAVELLING

Mothers travelling w’ith children have much to learn. The little ones must sometimes be carried along on a long journey, even though mothers be sensitive and feel the black looks of fellow passengers who are not really to be blamed. We can put up with the noise of children who belong to us, but it is rnther wearing when we have not the slightest interest in the little ones Iteyond the feeling a child always inspires. There ought to be

practical instructions which mothers could obtain free of charge, and 1 am not sure that a fund for such a purpose could not be raised by public subscription—contributions from sufferers from maternal ignorance.

Since there is no school in instruction we may as well take what crumbs of wisdom we can pick up. Among them we will undoubtedly find something of real value, something to exactly lit our own case. Any mother who travels long distances knows what a nuisance a perishable child's hat is. A cap or soft hat will stand ill usage and look none the worse for it, and little heads are restless and car seats are hard Little feet get tired, too, and a change of shoes is restful and soothing. A luncheon is a necessity, for childish stomachs are always demanding attention, and a bit of food will add a deal to a child's comfort and good behaviour. Simple sandwiches are wholesome, and even slices of bread and butter are appetising at that time. Plain cake in moderation is good if children are accustomed to it, but not otherwise, and fruit is necessary.

When eating, children should not be allowed to roam about the car, for a sticky, greasy youngster will spread terror all along his path. Attention from passengers should be rewarded with a “Thank you,” for it is presumed that those two words were among the first taught to the baby, as important as the habit of obedience in taking medicine. ® ® ® WHISPERS! TO THE GIRL WITH NOTHING A YEAR. LITTLE ECONOMICAL HINTS. If an inkstain gets on your frock, remove at once with salts of lemon if the colour will not run. If milk is spilt over it, wash at once with soap and water. If candle or other grease falls on it, take out with an iron and blotting paper, French chalk, or Benzine Collas. If it is rain-spotted, iron on the wrong- side with a piece of muslin between the doth and the iron. If mud-stained, wait till it is dry, then brush off lightly and sponge the marks afterwards. Darn any tears as soon as seen. If paint falls on the cloth, remove with turpentine; coai-tar is removed with butter; and tea stains with plain water. WAISTS. The smartest gown or blouse is spoilt if it is not eatefully finished off at the waist. If of a slight build, swathe the waist with satin ribbon, which is as cheap as, and far more effective than, the ordinary Petersham band and buckle.

Procure one and a half yards of medium-widtlr ribbon; fasten'one end with two pieces to the centre of the waist in front; wind twice round the figure, tuck the end in, secure with a dainty biooch or lace pin. Pull the. ribbon in the centre a little up and down, giving somewhat the appearance of a Swiss belt, and don’t forget to see that all is neat at the back.

If. on the other hand, you possess a short, somewhat thick, waist, pass a narrow length of ribbon once round, and tie in a bow in front, pinning the bow in a vertical position on the left side. This lengthens and apparently decreases the size of the waist. EVENING DRESS.

Black and white is the most economical evening- wear. Be miginal; devise some special and becoming style of trimming, and stick to it. PICTURES. If you are fond of good pictures and cannot afford beautiful prints and photogravures, watch for the reproduction of favourite pictures in the illustrated papers, etc. Cut carefully out, mount on brown paper, and frame in the plain oak frames which can now be obtained at almost any shop for a few pence. Either leave the frame as it is, or stain brown with diluted Condy’s fluid, or green with stain of that colour. A pennyworth of pei manganate of potash diluted with a quart of hot water, makes Condy’s fluid equal to any bought preparation of the same. HOW TO RENOVATE OLD ARTIFICIAL FLOWERS. Who among us, where purses are slenderly filled, have not been in despair over flowers that have dashed ami crushed in the wind, that we fondly hoped would make our hats becoming- for a whole summer? With a. little time and care, however, they can be made to look like new. Take them off your hat, and then gently breathe on them, smoothing the petals into shape again all the time with careful fingers. Then fill a. camel hair brush with dye, or paint the same colour as the flower, and with great care give it back its lost bloom, and your roses will outlast many a storm longer. THE GIRLS MEN ADMIRE. They admire the girl who is her mother’s right hand in household matters, and who is not above taking an interest in the most trivial things in connection with house duties. They admire the girl who is a bright, entertaining companion, and who has ever a kind word tint! pleasant smile for those around. They admire Hie girl who is always neatly gowned, no mutter if in inexpensive materials, and who never dresses

loudly or in questionable taste. They admire the girl who can adapt herself to any society, who never puts on affected airs, and who would scorn to do an action of which all the world might not know. They admil e the girl who, in an emergency, can turn her hand to anything, from cooking the family dinner to retrimming an old hat. They admire the girl who is unselfish enough to 'give up some pleasure of her own to benefit another, and does not consider herself aggrieved at having to do so. They admire the girl who can talk of more important things than dress or the last new play, and who can listen intelligently when deeper subjects are introduced. CLEANING WALL PAPER. Before cleaning, fill any broken places there may be in the walls with this mixture: Take equal parts of plaster of Paris and silver sand, and make it into a stiff paste with water. Fill the holes and smooth them over with an old knife, then cover them with a piece of wall paper if you have it; if not, colour the plaster with paint of the same colour as the grounding of the paper. When you have finished the repairs begin cleaning. Take half a loaf of dry bread, and with it rub the w'allgently downwaids, beginning from the ceiling and taking in the length of the arm at each stroke. In the second round commence the stroke slightly above where the first stroke ended. Be careful not to rub up or across the paper. Ordinary paper eleaned in this way will look almost as good as new again. You will use a good deal of biead if the room is large, but if you intend doing the work yourself you will not find cleaning wall paper an expensive operation. ® ® ® THE WORD OF SIMI’ATKY. Said a young girl in my ’nearing: "1 never know just what to say to people who are in sorrow, so 1 never say anything if 1 can help it. And the more 1 feel the less 1 can say. 1 can write a note of condolence quite easily, for The stilted, phrases slip easily from the pen, even when 1 know that they are useless, for they never comfort the least little bit. But when 1 am face to face with the bereavement 1 am dumb, although my heart may ache. Still it makes little differ* ence. Words don’t help people in grief. And if they did all 1 could say would be, T am sorry.’ ” As if that were not the best thing to say! That simple phrase carries with it more true sympathy than dozens of stilted expressions. When we were in sorrow and felt as if we were numbed by the awful loneliness of our grief, that seemed ours and ours only, what did it mean to us when our friend came, and putting hex - arms abous us sobbed, “Oh, my dear, I am so sorry, so sorry.” That genuine unpremeditated outburst brought sympathy that softened grief, although nothing could lessen it. It is a mistake to think that so-called letters of condolence do no good. Of course they cannot relieve sorrow, but to the grief-stricken there is great comfort in knowing that somebody cares; that the thoughts and prayers of friends are with her who walks in the Valley of the Shadow of Death. And to one in sorrow the world in general seems such a heartless, careless place. Let us not feel t'hat because dozens of other people have written letters or spoken phrases of pity to the bereaved friend our little note or word is unnecessary. It may be just the touch of sympathy that will soften the rebellious grief and bring much needed tears. It may be just the drop of sweet in the cup of bitterness that, but for that tiny drop, would be intolerable. ® ® ® NERVOUS CHILDREN. Intelligent people are beginning to understand the importance of protecting the nervous system in infancy and the danger of a shock to childish nerves. As a rule, t'he more quiet a baby is kept during the first year of its life the better chance it lias for a life of health and happiness. The fact that so large a proportion of the human family die in infancy is due largely to the folly of nurses and the ignorance of mothers. Over bright babies do not commend themselves to physicians, who know tlhat the first year of the child's life should be spent largely in sleep. All efforts to arouse the dormant mind of a child at this jieriod are attended with danger. The foolish practice of tossing a helpless liaby in the air, while it screams both

with affright and delight, is a most dangerous one. A physician with a large practice tells the story of a precociously bright child which showed evident delight when tossed in this way by a doting grandfather, who was accustomed to play with it every evening. The child trembled with delight when the nig’ht’s frolic was over; but one evening from this trembling it passed into a spasm, the first indication of one of those fatal brain diseases against which medical science is helpless. ® ® ® PUTTING BABY TO BED. It is not desirable to lay a baby on its back when sleep is wished for. Either one side or the other is best; and if possible it is well to accustom it first to one side and then to the other, as this obviatse falling into the habit of being able to sleep only on one side. But a child who is wide awake and of a happy disposition, so that it lies cooing to itself and watching the mysteries of its own ten fingers. Is all the better for being laid on its back, as the spine is thereby kept straight and unstrained, and growth goes on apaee, just as it does when a growing boy or girl is compelled, from accident, to spend a few weeks in a recumbent position, and finds when allowed to get up that none of his or her clothes are long enough. ® ® ® HINTS TO AMATEUR MILLINERS. It is necessary that, besides artistic taste and lightness of touch, the home milliner possesses a certain amount of technical knowledge. The amateur milliner, too, must n ver be too proud to accept hints from those who have learnt the business. The first thing to do In trimming a hat is to partly insert the head lining. Thils should always be of a good quality sarsenet. A quarter of a yard cut on the bias is sufficient for a hat, so that the difference in the cost of a good lining and a common one is very trifling, while the difference in appearance is very great. A piece rather larger than the crown should be cut from one end, and held in its place with a few stitches at each corner. The remainder of the strip can be cut lengthwise into two, and joined so as to make a long strip. This can be fastened to where the brim and crown meet, using long stitches inside the hat and very small ones outside. The free edge can then be turned over and hemmed, and when the hat is finished China ribbon should be run through the hem and drawn up to the required size. To bind the edge of a hat with velvet, a crossway strip must be used. One edge cau be turned over and secured with “velvet-stitch,” i.e., working from right to left, and taking a small piece on the fold, and then a small piece under the fold just a little to the left. The free edge is put on the upper edge of the hat and held in place with half-back stitching; the other edge is then turned to the under side of the brim. The fold round the crown must be laid on very loosely, and secured in one or two places with double knots pased through and tied inside the hat. Feathers, wings, or quills, should next be securely sewn with double cotton in any desired position. It is important to make them stand high, as amateurs always sew them down as low as possible, thus giving the hat a dowdy appearance. In making bows it is always advisable to have a picture of a bow, and copy it first in glazed calico eut to the width of ribbon. The ealico ribbon should be held over the fore-finger of the left hand, while the ends should be pleated up tightly and secured with florists' wire with the right hand. It will then be seen whether the effect is right, and the loops of the real ribbon can be made the right length to give the right effect. Unless the ribbon is of a very soft make the loops need not be wired. If supports are needed. some round bonnet wire should be twisted to forni a letter T, and the eross part of the T attached to the ribbon. Lace should always be wired with very fine wire, but lace wings require rather a coarser wire. If piece material is used, it should always he cut on the eross, as it sets so much better, and is much more easy to manipulate than when it is cut on the straight. © ® ® TO FIND ANYONE'S AGE. Ask the person whose age you are to tell to take the number of the month in which he was born and multiply it by two.

January is counted as number one, February as number two, and so on through the year. To this product he must add five and multiply by fifty. To this last number he must add his present age, and from the sum subtract the number of days there are in a year, or 365. All the work up to this point must be done by the person without letting anyone see his figures; but now you ask him to tell you what number he has found, and to that number you add 115. The result obtained by this last operation contains the information wanted. Point off two figures on the right, and the number will be the age sought, while the number on the left of the point will give the month in which the person was born. This trick never fails. ® ® ® SWEETS FOR THE LITTLE ONES. TO CLARIFY SUGAR. The true secret of success in confecting is first to prepare the sugar in the following way. To each pound of lump sugar put one pint of water into a preserving pan. and set it over the fire. When warm add the white of one egg, well-beaten. Boil, skim, and simmer it until clear; then pass it through a fine straining bag.

There are five degrees of boiled sugar: — 1. Candied sugar. 2. Blown sugar. 3. Feathered sugar. 4. Crackled sugar. • 5. Caramel sugar. BARLY SUGAR. Boil a quantity of sugar to such a state that on dipping a wooden spoon or skewer into it, that which adheres to it will crack with a slight noise. When the sugar has reached this point put in a teaspoonful of lemon juice, to prevent it graining. The moment it has reached this point, take the pan from the fire and dip it into cold water, to prevent it burning. Let it be a short time, then pour it upon a marble slab which has previously been rubbed with sweet oil. Cut the sugar into small strips. While warm give each a twist. Store in glass bottles. CREAM TOFFEE FLAVOURED WITH VANILLA. But into a copper or iron pan one pound of granulated sugar; add to it one teaspoonful of cream of tartar. Mix in a half-pint of water, flavour with vanilla, and boil over a quick fire until it will crack if dropped into cold water. Try it in this way from time to time. Pour upon a well-oiled marble slab. When cool enough pull until white.

KISSES, OR LADIES’ LIPS. Beat the whites of four eggs to a stiff froth; it must be so stiff that it will stick to the plate if turned over. Add by degrees four ounces of castor sugar. The more the ingredients are beaten together the stiffer the confection will be. Drop from a spoon into the shape of an egg on to a wetted paper placed upon a board set into a moderate oven. When ready take the moisture from centre of each shape and till with whipped cream. When quite cold stick two together with liquid jelly. Pack into tin boxes until wanted. CANDIED GINGER. Put half a pound of sugar into a tossing-pan with as much water as will dissolve it. To this put half an ounce of best ground ginger; stir them well together over a slow fire until the sugar begins to boil. Then put in another half-pound of sugar. Stir until it becomes thick. Remove it from the fire and drop in small cakes upon sugared earthen dishes. Set in a warm place to dry. They should look white and be hard and brittle. CHOCOLATE DROPS,*OR BON-BONS. Melt half a pound of Cadbury’s chocolate in a copper pan; mix with it a quarter of a pound of eastor sugar. Stir well together over the fire. Take it off and drop the mixture into small pieces, about the size of a shilling, on to sugared paper. Sprinkle hundreds and thousands eomfits lightly over them. M hen cold take them from the paper and put into boxes. “HOUSEKEEPING” AT THE FRONT. (By the Author of “Christmas at the Front.”) The state of mind into which an ordinary British housewife would be thrown, were she to be informed that, not only would she have to provide food of all sorts and conditions for many thousand men, but each day would have to see that a kitchen was erected and ovens built before a meal could be cooked, would be akin to despair.

Yet when matters usually regarded as purely feminine come under male jurisdiction, the apparently impossible speedily becomes the possible, owing to the marvellous and methodical working of wheels within wheels; so that the housekeeping for a great and hungry army, in spite of endless complications and needed forethought, becomes a comparatively easy matter. It is now a recognised fact that an "army marches on its stomach,” and Tommy’s fighting qualities, unromantic though it seems, are largely dependent on his digestion. Every effort, therefore, is made to keep that in good order; and to ensure this our soldiers are provided with nourishing and palatable food, prepared by skilled cooks most carefully trained in a regimental cookery school—the said cooks being also fighting men, wearing the ordinary uniform of their regiment and bearing arms. While engaged in culinary operations their clothes are protected with a white coat and apron, a paper cap adorning their heads. Each squadron and company of soldiers has two cooks attached to it, making, as there are three squadrons per regiment of cavalry, six cooks in each, not reckoning assistants, bakers, etc., etc., 16 for each regiment of infantry. The obtaining of the necessary provisions is no light task. Where possible, all Army rations are procured locally, especially fresh meat and vegetables; but vast stores of comestibles have and are being sent out from England to the various bases of operation —the base of operation being the point from which each general inarches to the front, as in the ease of Lord Methuen Cape Town is the base, and so on. IMAGINE THE HOUSEKEEPING BILLS! Among the stores already received from the Mother Country the following may be mentioned: Something like 12,000,0001 b of preserved meat; an equal quantity of biscuit; 400.0001 b each of coffee and salt; 200,0001 b of tea; 800,0001 b compressed vegetables;

while as for sugar, Tom very evidently needs a great deal of sweetening, judging that the Army will probably consume something like 2,200.0001 b during four months. Neither is Tommy to be stinted in the condensed milk and jam line. Imagine 1,450,000 tins, each containing one pound of jam, which has been proved an article of food especially acceptable to our troops, taking, in some degree, the place of fresh vegetables! Imagine the little housekeeping bills which will be sent in for, if not to, the front! Now. it is very certain that an army would be terribly hampered if it had to march burdened with four months’ provisions; neither would it do to carry only just enough. And here the marvellous and well-oiled machinery comes in. The bulk of provisions are left at the base of operations. While marching each man carries on his person: (1) Half-day’s field ration. (2) One day’s emergency ration. Accompanying each regiment are “regimental supply waggons,” containing one field ration for each man. The supply column also carries one field and one emergency ration per man. A field ration consists of 11b of meat (preserved, if fresh is not locally procurable), IJlb of bread (baked if possible; in lieu of which 11b of biscuit). In all, four and a half days’ field rations are always actually with the regiment. As the army marches, convenient spots, termed “posts,” are established all along the line for route, thus forming a link’of communication between the base of operations and the advance depot, as the last post is called. Each regiment of cavalry and battalion of infantry has a quarter-master, and each battery of artillery has a quarter - master-sergeant. It is the duty of these officers to see that their “units” are daily supplied with food; they are. in fact, the housekeepers of the Army. MAKING THE KITCHEN AND COOKING THE DINNER. There is apparently not much chance of a dinner when the army arrives at the camping-ground, but appearances are deceptive. Men among the first to arrive begin to erect trenches of earth and sods, lined with clay, about 9in wide and 6 to 14in deep, for the fire. The huge regulation kettles, each holding some twelve quarts, capable of cooking for eight to twelve men each, are placed on these trenches, the spaces between the kettles are covered with stones and clay, so that the fire, fed from the windward end, may draw right through to the other end, where, if there is time.

a chimney of sods is construct--ed. Several trenches converge in-l to one chimney as a rule, and 1 are arranged in different shapes, the simplest and the most quickly made being in the shape of a broad arrow. Rectangular and gridiron kitchens are also freely used; while, if the camp is likely to be a permanent one, the kitchen is roofed in with tarpaulin, etc.

While the kitchens are in course of construction field ovens are being dug close by. excavated out of earth, covered with an ureh composed of a hurdle. plastered outside with a mixture of cowdung and clay, on which is thrown the earth excavated, so that as the hurdle burns away a fireproof roof is formed. The interior of the oven is plastered with the same mix-

ture, the entrance to the oven being closed with a plastered hurdle or sods.

Such an oven takes a non-commis-sioned officer and seven men tom hours to make, and when finished bakes for one hundred and fifty men at a time. It is heated by lighting a fire in the actual oven, which is afterwards raked out and the dough put in. If time allows, a flue is dug underneath and an iron hearth fixed in the bottom.

In another part of the field the water supply is being attended to, muddy water purified by the addition of alum, drinking water by tea-leaves, charcoal pits are made, (litres constructed, and failing a supply of water from stream or existing well, a well has to be sunk immediately and pumps erected. While all the excavating and erecting is going on. the quartermasters deliver to the cooks one day’s rations per man, consisting of the amount of bread, meat, etc., beforementioned. and a certain amount of what are technically known as groceries. which include many things not usually classed under that head, as vegetables, jam, etc., as well as all condiments.

Meat and bread are given in addition to a man’s pay. A certain amount is. however, deducted from Tommy’s daily income for groceries.

These rations the cooks prepare, and Tommy has a hot evening meal—a meal often partaken of in the roughest manner. No dainty appointments of table-linen or glass here, even at the officers’ mess, the necessary knives, spoons and forks being more often than not missing, such trencher implements as the soldiers possess being freely shared, the officers only too content to pass a tin mug replenished from the common pot from one to the other. Sometimes under canvas, sometimes under the not always grateful South African sky. So Tommy messes. Then and at breakfast he consumes half his “field ration,” carrying the remaining half with him to be eaten during the day’s march. The emergency ration is not touched except in cases of the direst need, and needs little or no preparation. And now the wonderful shopping by the mile system comes in. To replenish his stores, the quartermaster indents for a fresh supply on the Army Service Corps of the brigade, who. as the caterers of the camp, endeavour to replenish the rations they have issued from local sources. Failing this, they indent on the reserve ration carried in the transport waggons, and to replenish this expenditure, indent on the Divisional A.S.C. staff, which in its turn deprives the A.S.C. staff of the Army Corps. These, again, stock from the advance depot, and this fin-

lly communicates with the base of operations. so that it will be seen that Pommy’s shopping is clone not only by the mile, but by hundreds of miles. Equal care is bestowed on the procure! of forage for the horses and mules. Each charger is allowed 121 b t>f corn daily, half of which he, like his master, carries with him. Thus it will be seen that all the

stores and munitions of war required by an army in the field are moved from the base of operations through the "posts” on the lines of communication to the advanced depot, are thence drawn ns required.and through the channel of the Army Corps, Divisional. and Brigade A.S.C. officials, and regimental quartermasters, finally reach the individual soldier.