60 centimetres and the battle of the stomachs

We are sorry that we won't be able to attend the 16mm Modellers' AGM at Stoneleigh on April 27th. We wish all our friends a good day and happy steaming! When war was declared in 1914, both sides had their reasons for assuming it would soon be over. The Germans believed that they could score a mighty victory in the west before having to turn east to defeat the Russians. The British and French believed that the Germans would soon run out of nitrates to create ammunition. Both sides were to be disappointed in their hope of a quick victory. The nearer the Germans were to Paris, the more exiguous the supply lines. Nearly half a million got to within 40 kilometres of Paris but by then they were exhausted. They were threatened by flank attacks to both sides. If they couldn’t find food, they often found alcohol. Thirsty as well as hungry it was hard to make plans and easy to drink to excess.

The picture above shows an artist's impression of trench warfare on a good day; trench life was going to be the general experience of the Western Front. Both sides discovered that their enemies were resourceful, resilient and determined. The Germans were pushing forward until early September. Then they went into reverse. ‘Under our eyes’ reported a British Major in the valley of the Marne, ‘the enemy wheeled round and retired.’ The Germans fell back to a better line of supply and started to dig in. The pursuit was checked and the British and French dug in. From this ad hoc beginning came two lines of trenches, facing one another. The Allies waited in vain for enemy guns to fall silent; the Germans had a new supply of nitrate and therefore explosives. The infantry were even more disappointed than the Top Brass. Trench warfare turned out to be heavy work with the all present risk of injury, carried out twenty hours a day in the cold. In order to fuel this effort, the poilu – French soldier – was allotted a theoretical 4,500 kilocalories per day (roughly four times that in kilojoules). It is not clear if the ration of ¼ litre of wine, also rich in calories, was on top. Over the course of the War, the amount of this cheer increased, in some parts to ¾ litre. The British Tommy received an equally theoretical 4200 kcal daily. They also received a largely Platonic rum ration. It came in a stoneware jar labelled SRD - service rations department. Wags invented new names – Seldom Reaches Destination or Soon Runs Dry.

The picture above shows food carriers at work - in a prison camp but wil give an idea of the difficulty involved in transport of meals. The drawing is by J. Simont from notes made by a medic. The two French soldiers portrayed carried their soup kettle by hand side by side. The Russians slung their kettle from a pole and carried it in pairs, single file. We must not neglect the Germans. Their ration, just under 4000 kcal, was scientifically calculated to enable the soldier to carry out his duties. If you want to know what it looked like, this was 200g of bread, 500g of biscuit, 375g fresh meat, 1.5 kilos of potatoes (or smaller amounts in fresh veg), 18g sugar and, definitely not part of the modern Recommended Daily Allowance, around 20g of tobacco. The Tommy had something similar; only more meat with cheese and bacon and ¼ pound of jam as well. Few received their full ration regularly. Most food had to be prepared behind the lines. It was then carried along communication trenches to the Front. A full load of bottles were quickly smashed. Loaves seldom reached the Front intact. Biscuit or chocolate could be fairly simply

could be carried in backpacks, but tins and the soldiers’ post were jammed on top. Worst of all were the containers of soup, stew or coffee; try carrying them along zigzagging trenches! These metal containers were positively dangerous. As they reflected the light, they created a prime target for snipers who knew the route of the communication trenches. We can see from the advertisement above promoting Vinay Milk Chocolate that the manufacturers knew just how popular a choccy bar would prove if other rations didn't arrive. Gradually, distribution became organised. The Germans were first. They had come into the War with 1000 kilometres of 60cm gauge railways. These could be rapidly laid with little ground preparation and were invaluable for reducing the distance that human porters had to carry supplies. They also had Field Kitchens, affectionately known as Gulaschkanonen – goulash cannons – the official name was Heeresfeldkuche / army field kitchens. The appliances were well-insulated and used glycerine in the double-boiler to stop food from burning. The larger of them, Modell 1911, had a 200 litre cauldron and a water boiler for preparing hot drinks. The smaller, Modell 1912, just had the cauldron. A 1913 version included a roasting oven. How could you improve on perfection? (The British never quite succeeded in perfecting their field kitchens; they kept desperately producing new variants.)

The French were slower off the mark than the Germans in providing field transport and kitchens. Although they had the invaluable Péchot system of prefabricated rail, there was only about 600 km of it, already being used for defensive purposes. The picture above, courtesy of the Péchot family shows two loaded bogie wagons, one carrying stores for humans, the other forage for horses. By 1915, they had ordered more rail and rolling stock. Special schools were set up to train the soldiers in their use. In the field, they had their Soyer stoves, first used during the Crimean War. You will be pleased to know that the conscripts were checked to see if any were chefs de cuisine and their talents were put to good use.

This picture, taken by Jim Hawkesworth in the 1950s at Amberley quarry,shows an elderly but well-laden War Department D-class bogie wagon. British War Department Light Railways did not come into existence until late 1916 and so the British were ‘making do’ for far longer. The safest way to get food to the Front was in tins. Thomas Atkins used his ingenuity to warm up his supplies, sometimes with a commandeered stove, sometimes with candles. A tin of Maconochie stew could be opened and then placed over a ring of empty tins with half a dozen candles fitted into the centre. With this improvised chafing dish, the food soon warmed up. More usually the contents of the tin, whether Maconochie, bully beef or jam was consumed cold off a bayonet blade. Tinned food was easier to carry but unfortunately, less easy to inspect, a fact which the war profiteers soon realised. The stuff they put in the jam rather than fruit and sugar! exclaimed a British soldier. When the USA entered the War soldiers claimed they were being forced to eat Monkey Meat. There was less tinned food for the Germans. As the War dragged on, quality and quantity decreased, not because food couldn’t be carried or cooked but because of the blockade. By 1917, daily rations were often reduced to 300g of bread and a litre of thin soup. They were constantly hungry.

I mentioned the post. Letters to and from the Front were enthusiastically sent and received. The drawing above, also by J. Simont, shows a soldier in a trench writing home by torchlight. On each side of him are sleeping comrades. To his right is the profile of the soldier doing sentry duty. In a previous blog, I mentioned gifts that the ingenious poilu would craft from spent ammunition. In return ‘home’ sent a variety of comforts. The French sent wine of course, preserved meats, chocolate and various patent foods, such as Phoscao chocolate flavoured breakfast food, Poulain Supraliment (superfood) and Vitry chocolate. The manufacturers advertised these enthusiastically in the Home press. French ladies in particular were encouraged to become marraines/godmothers to the heroes at the Front. You could of course put yourself down to be adopted by more than one benign lady but that meant a lot of extra correspondence. The British were urged to commission Fortnums Hampers; every family sent supplies according to their means. These parcels travelled along with all other essential supplies. From the post offices, they were taken by Standard or Metre Gauge train to the major centres – Amiens, Epernay etc. Then they went to trans-shipment centres nearest the Front. They were loaded on to the 60cm trench supply network then taken to bases near the Front. Packed on top of the rations, they were carried by brave over-laden messengers up the zigzag communication trenches. Finally they arrived at the dugouts at the Front. What happened, you may ask to mis-directed mail or, sadly, to the mail for the many casualties? There was an unspoken rule that parcels (not letters) were opened and enjoyed by the soldier’s mates – one way of toasting the memory of a former comrade.

For more information, consult ‘Hunger – supply and shortages on the Western Front’ and ‘Colonel Péchot: Tracks To The Trenches’ Illustrations are author’s own except for the sketches of Péchot bogie wagons carrying supplies - courtesy of the Péchot family and the photograph of te D-class WD wagon courtesy of Jim Hawkesworth.