COMMISSARY DEPARTMENT
The Commissary Department oversees all matters relating to the rations, feeding, cooking and other such matters of the regiment, as Brigadier General August V. Kautz' wrote: "The duty is of the utmost importance, but plain and simple, and requires simply attention and integrity. It is important for the reason that the troops must be fed, and fed properly, for nothing will so soon demoralize an army as the neglect or failure to supply the legitimate and proper ration." The Commissary Department of a regiment consisted of the Regimental Commissary of Subsistence (with the rank of First Lieutenant) and a Regimental Commissary Sergeant; company level Commissary Sergeant's were not authorized until 1864, and then only for regiments of Cavalry and Artillery. Into this category also falls the Company Cook, who is under the direction of the Company First Sergeant or Regimental Commissary Sergeant, in each company one or more men would be detailed to do the cooking of the entire company. The law authorized the detailing of one (1) cook to every thirty (30) men, or less, and two (2) cooks if there are more than thirty (30) men in the company. There were also allowed to each cook two (2) assistant (or under) cooks (colored).
| In the Palmetto Riflemen & New York Zouaves we are well served by our Company Cook, at company maximum effort events he coordinates with everyone beforehand, and we will have a company mess (meal plan) for the weekend, normally consisting of Saturday breakfast, lunch and dinner, and Sunday breakfast and lunch. This helps the members save money, and prevents a good deal of waste, as rather than having to buy a full weekends supply of meals, you pay a nominal one-time fee for the weekends meals which will normally be well less than half of what you would otherwise have had to spend at the store or going out to eat; and at the conclusion of the event you will not be left with a surplus of foodstuffs that may or may not be thrown out. Additionally, this Company Mess saves on the items you need bring with you to the event, reducing the need for inaccurate (farby) items such as coolers, and surplus items that you need to carry such as pots, pans, etc. The company mess (meal plan) is entirely optional and is available to all members and those falling in with us, however, you must sign up before any events. If you have any questions, comments, or additions about the Company Commissary, Contact Us. |
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The following articles relate to rations (food), cooking equipment and other sundry items that fell under the responsibility of the Regimental Commissary Department and Company Cooks. These articles have been gathered from a wide variety of sources, reenactors, etc., and are shared here to help understand and provide insights to better interpret historic cooking, meals and practices of the 1860's.
RATIONS & FOOD
...... Campaign Cuisine for the Culinarily Challenged (Kevin O'Beirne, 2001)
...... Dining out in Wartime Virginia (Lee Rainey, 2001)
...... Hard-crackers Come Again No more (John M. Sutton, 1994)
...... Corn Meal (Lee Rainey, 2001)
MESS EQUIPMENT
...... Mess Furniture (Robert Braun)
...... Mess Furniture in the Army of the Potomac (John E. Tobey)
...... Hitting the Bottle (Nicky Hughes, 1995)
...... Dippers & Boilers (Robert Braun, 1998)
...... What makes a tin cup authentic (Unknown, 2000)
SUNDRIES
...... Lighting for Civil War Reenactors (Nicky Hughes, 1995)
...... Examination of the Construction of a Confederate Drawstring Poke Sack (Charles McCulloch, 1999)
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