(By MAJOR W.H. WALDRON, Twenty-Ninth Infantry.)


1. PREPARE IN ADVANCE TO RECEIVE MEN ASSIGNED TO COMPANY.

(a) Detail one of the Lieutenants in charge of the company mess.

DUTIES.--Secure the necessary kitchen and dining room equipment and
prepare everything to start the mess; make up a bill-of-fare for a
week based on the ration components and supplies available; secure the
rations and issue them to the cooks daily. Train a mess Sergeant in
the duties that fall to him. In fine, this Lieutenant will have
complete charge of the company mess, the cooking, and serving of the
meals, training of cooks and men detailed for duty in connection with
the mess.

(b) Detail the other Lieutenant in charge of property.

DUTIES.--Procure all the articles of individual and company equipment
from the Regimental Supply Officer. Get into the company storeroom and
prepare it for issue. Train the Company Supply Sergeant in the duties
that will fall to him.

(c) This leaves the Company Commander free to organize the orderly
room and make the necessary preparations to receive the men as they
report.

IF IN CANTONMENT.--Lay out the quarters into platoon sections and
subdivide these into squads, allowing space for platoon leaders and