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 portable kitchens accompany troops, the men should fall in in
single file and be helped to food as they pass by in companies.

FOR INDIVIDUAL COOKING.--Rations issued might be: 1 carton of
hard-tack, 1 ration of bacon, 1 potato, 2 tablespoons of rice, 1