FOOD WASTAGE IN THE ARMY.
[To THE EDITOR OF THE " SPECTATOR."]
SIR,—Is there any way of bringing before the proper quarters the seriousness of the waste of soldiers' rations that goes on in practically every camp and town, and which is detrimental to the men's efficiency? The fault lies in ignorant cooking. There is plenty of good raw food supplied, but it is wasted in quantities through being made uneatable in the preparation—soup full of unsavoury grease, meat like boards, puddings like lead. The poor unfed, hungry men swarm into the canteens clamouring for mutton-pies, cheese, or anything immediately after they are supposed to have had their dinner or supper. Surely this is inexcusable. I hear of potatoes thrown into the pot unwashed and coming out saturated. with mud, and other vegetables half raw. Canteen workers tell the same tale everywhere, and try to ventilate it, but it is always " some one else's" business. There should be a good steady cook, male or female, stationed at every camp, or section of camp, who could have as many assistants as needed, and who would see that good food was not destroyed, and the men properly fed and not driven to spend their scanty pocket-money on unnourishing cakes, &c. I know of a man cook who offered his services in his own town, and did not even get a reply. Surely this matter is important. Who is responsible?—
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