Every morning, except when it rains, have the sides of tents rolled up all around, and in fine weather strike tents frequently; it is good practice for the men; they should regularly pack them up as if for a march. This is also advisable as a sanitary measure, so that the ground where the tent usually stands can be well dried by the sun. Blankets and bedding should be frequently aired and exposed to the sun. Do not permit grass or green leaves to be used for beds in tents, but use straw when it can be obtained. Each tent should be thoroughly swept out daily, and at night properly ventilated, the walls being raised if the weather permits. TO STRIKE A TENT. The men take their posts and first remove the wall-pins and then all the guy-pins on their respective sides, except the four corner pins of the square tents, or the quadrant-pins of the conical tents. Standing at their respective posts, they remove the corner, or quadrant, guys from the pins and hold the tent until the signal for striking is given, when the tent is lowered to the side indicated. The canvas is then rolled up and tied by Nos. 1 and 4, while Nos. 2 and 3 fasten the poles, or tripod and pole, together, and collect the pins. HEATING TENTS. The Sibley stove, for conical and wall tents, weighing about 19 pounds, is issued by the Q. M. Dept., and is very necessary in cold weather. It is easily put up and requires very little fuel. For ordinary weather an officer can make himself very comfortable by means of a small oil-stove, one or two wicks. Have a box in which it fits exactly made for transporting it, and take along a tin of oil. CAMP COOKING. A field-kitchen is easily made by digging a long trench for the fire, its width not being sufficient for the kettles, which are placed on it, to drop into it, and covering up between them with stones and clay, that the fire, fed from the windward end, may draw right through. A chimney, formed with the sods cut off the top of the trench, can be built at the other end to increase the draught. Three such trenches meeting under one chimney form a broad-arrow kitchen. The centre trench is traced in the direction from which the wind is blowing, the other two making angles of 40 to 45 degrees with it. The width of the trenches is 9 inches, reduced to 6 inches when they pass under the base of the chimney, and widened at their mouths to produce a draught. The depth is one foot at the base of chimney and 14 inches at the other end, or one foot throughout if the ground falls at the mouth of the trench. A field-kitchen is easily made of two logs rolled nearly together in the direction of the wind, and the fire kindled between them. The Buzzacott field-oven is excellent, as is also the ordinary Dutch oven. They are furnished on requisition by the Quartermaster's Department.