Meanwhile the "Q" staff had been making every effort to alleviate the sufferings of the men. A gum-boot store had been established at Pozières, with sufficient boots for the whole brigade in the line. There was, however, a continual wastage of these boots, as, though they reached almost up to the hip, many of them were sucked off the men's legs in extricating themselves from the mud. It was found that these thigh boots and the kilt did not make a good combination. The boots had to be worn underneath the kilt, with the result that the top edge of the boot, rubbing against the bare thigh, used to chafe the men and cause septic sores. In consequence, the kilt was for the time being abandoned, and six thousand pairs of trousers were issued to the men. A soup-kitchen was also established outside brigade headquarters. Here the Divisional master-cook, an old Hussar, used to issue hot soup to working parties and reliefs on their way to and from the trenches. The master-cook was shelled in his kitchen on most days of the week; but beyond asking for a party to repair it when it had sustained any damage, he made no complaints. His services to the Division on this and, indeed, on many occasions were invaluable. Efforts were also made to provide the men with hot meals in the line. The portable hot-food containers issued for this purpose proved too heavy a burden for a man to carry over two thousands yards of water, shell-holes, and slippery mud, and they had to be abandoned. In place of them the men were issued with Tommy Cookers, small tins of solidified alcohol on which they could heat their own food. Tins of meat-and-vegetable rations were on this account made the permanent issue for troops in the line. Each man was thus able to heat for himself a really good and nourishing stew, even if he lived in a shell-hole and had no previous knowledge of cooking. This system proved very satisfactory, and the number of hot meals a man could have during a day was only limited by the number of Tommy Cookers that could be obtained. Ingenious quartermasters therefore discovered means of improvising Tommy Cookers, and making them in large numbers for their battalions. This in itself was a great improvement for the men, and it became no longer necessary to live from dawn to dusk with nothing but cold meat and biscuit to eat and with cold water to drink, as had been the case when the sector was first taken over. In spite, however, of all the arrangements made, the men did not recover their vitality, and the wastage remained immense. A system of relief was therefore introduced by which battalions held the line for only forty-eight hours each. They were also given twenty-four hours complete rest before going into the line and after coming out. This system had an immediate effect on the health of the men.