Until some very drastic measures are introduced preventing men from receiving boots too small for them, and legislating for their better preservation and for proper cleanliness of the feet, our army will never be able to march any better than it does at present. The man to blame is the man who wears the boots, but he cannot be brought to see that, or to listen to words of experienced men who were marching with soldiers when he was in his cradle. The agonies which some men will endure from a badly-fitting boot are beyond belief. I have seen, in Ireland, a man draw out his foot, covered with blood, from his boot, after a 5 miles' walk, and be unable to march for weeks afterwards. The pluck and endurance and indomitable perseverance shown by men with ill-fitting boots proves devotion worthy of a better cause, but it has been a marvel to me for the last twenty years, why bitter experience has never taught the foot soldier to wear boots large enough for him. It is a well-known fact that after some marching has been done, a larger size in boots is required, as the feet swell and need more room; but the soldier, with an 8-2 foot when he joins, will go on asking for 8-2 boots until doomsday, and will have a grievance if he is compelled in the field to wear a pair of 9-3's, as he should be. Whilst on the march we were compelled to resort to individual cooking, since every man carried his own ration, and this practice worked well, although a great deal of time was taken up by each individual which might have been better employed in sleep or rest. The men seemed to be always cooking; what with looking after the fires, collecting wood and _mest_, or dried cow-dung, and fetching water, the whole camp seemed to be perpetually moving round their camp fires, frying and boiling until a very late hour at night. The issue of flour instead of biscuit was responsible for a great deal of the time wasted in cooking. Some of the companies used to arrange for the cooks to prepare, in the camp kettles, hot water for the men to make their own tea, but it was impossible to arrange to cook the meat in this way, as each man had his own portion served out to him by his section commander. Many men cooked and ate their scrap of meat in the early morning, others finished it off at the mid-day halt, whilst a great number threw away their little bit of tough trek ox rather than carry it all day, steaming and jostling about in a smelly canteen, or wrapped in a dirty piece of rag and crammed into a haversack, cheek by jowl with some tobacco and a pair of socks, perhaps. This canteen was the only cooking pot the men had, although in the course of time many of them procured tin cans, the Australian "billy," to assist in making their tea or coffee. The canteen is not an easy thing to keep clean at the best of times when it is in constant use, and we had no opportunity of replacing those which wore out by the constant cooking.