Soyer's Culinary Campaign

ilton-Cordial reception-Plans for a better system-Dr. Taylor-Conversation upon cookery-Importance of culinary science in the medical department-A pleasant night-Value of a grea

too complicated. When the weight of the quantity allowed was explained to me I found it correct. I was at first much puzzled at finding that some patients upon full diet received three quarters of a pound, some half a pound, and some a quarter of a pound of meat, accordingly as they were placed upon full, half, or quar

nting out a better. We then went to the store-rooms, and looked over what the contractor called the mixed vegetables, though they were principally of one kind, and half of these unfit for use. After having seen the rations weighed, I sent orders to the cooks not to commence operations until I arrived. We examined all kinds of preserved meats, soups, sweetmeats, &c. I next went to see the poultry, which I found of very inferior q

that Mr. Milton, the purveyor in chief, had arrived, I called at his office, but unfortunately he had just gone to some storeroom-no one could tell which. I left my compliments, and a message to say that I should call again. I went to see Dr. Cumming, and report progress, and engaged to let him taste some of my cooking the fol

he case, it will be the be

nquired whether I was

but here," was my reply,

er, what can

u be kind enough to send me a carpenter or two, and a brickl

, the chief engineer, to that effect. His office

oldier, who brought some l

dship that I am progressing very fast, an

hear that, M

ime about one o'clock, to go rou

ntinued, pointing to a pile of letters which the soldier had just brought in; "as

ly. As a natural consequence, several must go without anything; as, owing to the confusion, some of the orderly waiters get more and others less than their allowance. Any attempt to alter this at the time, would have been as wise as endeavouring to stop the current of the Bosphorus. As I did not wish to lose the chance of seeing the rations served out in the wards, I went for Dr. Macgregor, and we called for Mr. Milton-but the latter had not returned. I then fetched Miss Nightingale, and we went through the wards. The process of serving out the rations, though n

he soup and meat warm, instead of cold-the daily prac

or the better digestion of the meat and potatoes. When the men are very hungry, they will of

less. The potatoes were watery. All these defects I promised to rectify the next day. We proceeded to a ward where th

t we shall find some parts very well done, and some, no doubt

Monsieur Soyer? is it owing to

y come from the same

well done; a small piece at

having put them upon a 'skewer,' as he calls it, almost as large as a wooden leg. The consequence is, that when the meat is thro

said Miss Nightingale. "The parts which are well done were placed loose upo

n offered to render any assistance in her power, left us; as she had a great deal to attend to. I retraced my steps to Dr. Cumming's, and stated my opinion of the present system of cooking; and exp

y, as being very nourishing and palatable. I then carried some to Dr. Cumming, who approved of its composition; but expressed his opinion that it would probably be too expensive. I then informed him I had made it with the ration allowance, taking the meat at half-

ot, I am certain, re

ers had done, particularly the meat, which they stated to be of a very excellent flavour, and they had the opportunity of tasting the former. Mr. Milton came in, and though I had not had the pleasure of seeing that ge

d have been happy to have accompanied you round the wards. Your very just remarks have been repeated to me and the plan you mean

ttributed chiefly to the politeness and cordial assistance I have met with from the

any alteration or suggestion which is likely to be beneficial will be immediately attended to. You have

t will be to effect a chang

t cannot be done. The provisions here are of a

ns of soup-one of mine, and one of that made at the hospital." On tasting mine first he pronounced it very good and palatable, and of an excellent flavour.

omparison," sa

made, and I can greatly improve it by the addition of

such trivial expenses, at any rate for th

ery bad-as you have a quantity of

and eggs; and, above all, charcoal. I am aware you ha

and very goo

you the contractor; but the charcoal is in the commissariat department. I shall write an official

t the head of that department, I shall be happy to make his acquaintance; and beg o

for saying this which

ntively to my remark

ost important, and the soon

d everything in from the stores by eight o'clock the next morning, as I intended ma

d a long conversation with him upon co

end the men, but also to cook and teach them; and I must say I found them very willing.

bout it, they are recalled to their regiments, and replaced

he one without the other will produce but very unsatisfactory results. Since I have turned my attention to it, I am more and more fortified in the opinion which I have expressed before

ay I am persuaded that this science has been too lightly treated. In corroboration of your just remark, I have, as you will find, already stated in my v

you, Monsieur

eady, Doctor, I hope you wi

e. Let me know whe

r great coats, if fortunate enough to possess one. Rooms were at a premium in Scutari. It was also necessary for anybody who wished to have the benefit of his great-coat to keep awake all night; for no sooner did you begin to doze than some of your sleeping partners, who happened to be wide awake, endeavoured to appropriate the coveted garment to their use; and the weather being very chilly, this proved anything but plea

I; "and pray wh

some of the orderl

all about that

w regiment began to man?uvre admirably under my command. By eight o'clock everything was ready for the cooking, except my cooks, who had been sle

ve, but also to tin when removed. I consider it most advisable that all large establishments should have their cooking apparatus made of malleable iron, which is extremely clean, is much cheaper, and does not require tinning: the lid may be made of copper for appearance' sake, but not

, barley, vegetables, and salt and pepper, we lighted the fires; and after allowing the ingredients to simm

immediately adopted by the medical men, will be found in my Hos

the receipt. Several doctors went round with me, and asked the men how they liked it. They were all highly delighted w

cloth cut from an old jacket; others half a dozen old buttons tied together; old knives, forks, scissors, &c., but one in particular had hit upon an idea which could not fail to meet with our

lling the man with the snuffers that it was a very dirty trick to put such things in the s

large copper half full of rich broth with about three in

it away

way?" we al

ter in which the fresh

call it strong broth. Why

s don't like

eally do th

it is good

s per pound. The next day I showed the men how to make a most delicious soup with what they had before so foolishly thrown away. This method they were henceforward very glad to adopt. Not less

oal stove built, an oven, a store-room, and a larder partitioned off; and a kitchen dresser and chopping-block made. Through the kindness of the Chief Engineer, Captai

fowls, beef and mutton tea, &c. I did not forget the beverages, such as rice water, lemonades, arrow-root, panada ditto, barley water, sago jel

is stay with me, and the energy he displayed in procuring everything I required. He spoke French fluently, also the Turkish, Greek, and Armenian languages. This rendered him invaluable to me, as I was obliged to employ people speaking those different languages in my numerous kitchens. And what was more remarkable still, he was the husband of the celebrated Maid of Athens, whose company I ha