business,--a mass of accounts to keep of the stoppages from the men's
pay. On all accounts it is found better for all parties that the wants
of the soldier should be altogether supplied in the form of rations of
varied food and drink, and of clothing varying with climate and season.

In regard to food, which comes first in importance of the five heads of
the soldier's wants, the English soldier was remarkably helpless till
he learned better. The Russians cut that matter very short. Every man
carried a certain portion of black rye bread and some spirit. No cooking
was required, and the men were very independent. But the diet is bad;
and the Russian regiments were composed of sallow-faced men, who died
"like flies" under frequently recurring epidemics. The Turks were in
their own country, and used their accustomed diet. The French are the
most apt, the most practised, and the most economical managers of food
of any of the parties engaged in the war. Their campaigns in Algeria had
taught them how to help themselves; and they could obtain a decent meal
where an Englishman would have eaten nothing, or something utterly
unwholesome. The Sardinians came next, and it was edifying to see how
they could build a fire-place and obtain a fire in a few minutes to boil
their pot. In other ways both French and Sardinians suffered miserably
when the British had surmounted their misfortunes. The mortality from
cholera and dysentery in the French force, during the last year, was
uncalculated and unreported. It was so excessive as, in fact, to close
the war too soon. The Sardinians were ravaged by disease from their huts
being made partly under ground. But, so far as the preparation of their
food went, both had the advantage of the British, in a way which will
never happen again. I believe the Americans and the English are bad
cooks in about the same degree; and the warning afforded by the one may
be accepted by the other.