That day I was obliged to use them. Having put the proper quantity of water into each copper, with the meat, barley, vegetables, and salt and pepper, we lighted the fires; and after allowing the ingredients to simmer for two hours and a half, an excellent soup was made; I only adding a little sugar and flour to finish it. The receipt for this excellent soup, so highly approved of and immediately adopted by the medical men, will be found in my Hospital Diets, with a scale of proportions from ten to a hundred. The meat was so poor that there was no fat to skim off the soup. It was therefore served out at once, as described in the receipt. Several doctors went round with me, and asked the men how they liked it. They were all highly delighted with it, and praised it very much. I also took care that the rations of meat should not be tied together on the skewer. The orderlies were now ordered not to tie their rations of meat so tight. Upon inspection I found that they had a most curious method of marking their different lots. Some used a piece of red cloth cut from an old jacket; others half a dozen old buttons tied together; old knives, forks, scissors, &c., but one in particular had hit upon an idea which could not fail to meet with our entire approval. The discovery of this brilliant idea was greeted with shouts of laughter from Miss Nightingale, the doctors, and myself. It consisted in tying a pair of old snuffers to the lot. All this rubbish was daily boiled with the meat, but probably required more cooking. On telling the man with the snuffers that it was a very dirty trick to put such things in the soup, the reply was--“How can it be dirty, sir? sure they have been boiling this last month.” When all the dinners had been served out, I perceived a large copper half full of rich broth with about three inches of fat upon it. I inquired what they did with this? “Throw it away, sir.” “Throw it away?” we all exclaimed. “Yes, sir; it’s the water in which the fresh beef has been cooked.” “Do you call that water? I call it strong broth. Why don’t you make soup of it?” “We orderlies don’t like soup, sir.” “Then you really do throw it away?” “Yes, sir; it is good for nothing.” I took a ladle and removed a large basinful of beautiful fat, which, when cold, was better for cooking purposes than the rank butter procured from Constantinople at from ten to fifteen piastres per pound. The next day I showed the men how to make a most delicious soup with what they had before so foolishly thrown away. This method they were henceforward very glad to adopt. Not less than seventy pounds of beef had been daily boiled in this manner, and without salt. It would hardly be credited, but for its truth I can appeal to Miss Nightingale and others who were present.