The Life of Clara Barton, Founder of the American Red Cross (Vol. 1 of 2)Barton, William E. (William Eleazar)
History
The Life of Clara Barton, Founder of the American Red Cross (Vol. 1 of 2)
Barton, William E. (William Eleazar)
American National Red Cross -- Biography; Barton, Clara, 1821-1912; Nurses -- United States -- Biography
It is almost midnight, and I ought to go to bed this minute, and I
want to speak to you first, and I am going to indulge my inclination
just a little minute till this page is down, if no more; but it will
be all egotism, so be prepared, and don’t blame me. I know you are
doing well and living just as quietly and happily as you deserve to
do. I hear from no one, and indeed I scarce write at all; and no one
would wonder if they could look in upon my family and know besides
that we had _moved_ this week--yes, _moved_ a family of
fifteen hundred sick men, and had to keep our housekeeping up all the
time; and no one to be ready at hand and ask us to take tea the first
night either.
I have never told you how I returned--well, safely, and got off from
City Point and my goods off its dock _just in time_ to avoid that
terrible catastrophe. I was not blown to atoms, but might have been
and no one the wiser. I found my “sick family” somewhat magnified on
my return, and soon the Corps (10th) was ordered to cross the James,
and make a feint while the Weldon Railroad was captured, and this
move threw all the sick in Regimental Hospital into our hospital,
five hundred in one night. Only think of such an addition to a family
between supper and breakfast and no preparation; and just that morning
our old cook John and his assistant Peter both came down sick, one
with inflammation of the lungs and the other with fever. It was
all the surgeons, stewards, and clerks could do to keep the names
straight and manage the official portion of the reception; and, would
you believe it, I stepped into the gap and assumed the responsibility
of the kitchen and feeding of our twelve hundred, and I held it and
kept it straight till I selected a new boss cook and got him regularly
installed and then helped him all the time up to the present day. I
wish I had some of my bills of fare preserved as they read for the
day. The variety is by no means so striking as the quantity. Say for
breakfast seven hundred loaves of bread, one hundred and seventy
gallons of hot coffee, two large wash-boilers full of tea, one barrel
of apple sauce, one barrel of sliced boiled pork, or thirty hams, one
half barrel of corn-starch blancmange, five hundred slices of butter
toast, one hundred slices of broiled steak, and one hundred and fifty
patients, to be served with chicken gruel, boiled eggs, etc. For
dinner we have over two hundred gallons of soup, or boiled dinner of
three barrels of potatoes, two barrels of turnips, two barrels of
onions, two barrels of squash, one hundred gallons of minute pudding,
one wash-boiler full of whiskey sauce for it, or a large washtub full
of codfish nicely picked, and stirred in a batter to make one hundred
and fifty gallons of nice home codfish, and the Yankee soldiers cry
when they taste it (I prepared it just the old home way, and so I
have everything cooked), and the same toasts and corn starch as for
breakfast.
Public-domain text, read in full here on John Shaqi.
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