It was found to be a grave mistake to feed the soldiers on navy salt beef and pork. Corned beef and pork salted for a fortnight have far more nourishment and make much less waste in the preparation than meat which is salted for a voyage of months. After a time, very little of the hard salted meat was used at all. When it was, it was considered essential to serve out peas with the pork, and flour, raisins, and suet, for a pudding, on salt-beef days. In course of time there were additions which made considerable variety: as rice, preserved potatoes, pressed vegetables, cheese, dried fruits and suet for puddings, sugar, coffee properly roasted, and malt liquor. Beer and porter answer much better than any kind of spirit, and are worth pains and cost to obtain. With such variety as this, with portable kitchens in the place of the cumbersome camp-kettle per man, with fresh bread, well-cooked meat and vegetables, and well-made coffee, the soldiers will have every chance of health that diet can afford. Whereas hard and long-kept salt meat, insufficiently soaked and cooked, and hastily broiled meat or fowls, just killed, and swallowed by hungry men unskilled in preparing food, help on diseases of the alimentary system as effectually as that intemperance in melons and cucumbers and unripe grapes and apples which has destroyed more soldiers than all the weapons of all enemies. So much for the food. Next in order come the clothing, and care of the person. The newspapers have a great deal to say, as we have all seen, about the badness of much of the clothing furnished to the Federal troops. There is no need to denounce the conduct of faithless contractors in such a case; and the glorious zeal of the women, and of all who can help to make up clothing for the army, shows that the volunteers at least will be well clad, if the good-will of society can effect it. Whatever the form of dress, it is the height of imprudence to use flimsy material for it.