With the Doughboy in France: A Few Chapters of an American EffortHungerford, Edward
History
With the Doughboy in France: A Few Chapters of an American Effort
Hungerford, Edward
American National Red Cross; World War, 1914-1918 -- United States
"Late in the afternoon it became necessary for me to return to our
dugout in the woods for supplies which we had been unable to bring in on
the first trip. So, leaving McGinnis to take care of the dressing
stations, I started back, taking with me a load of wounded men for whom
no ambulance was available. Our route took us over a dilapidated plank
road through the narrow valley between Epinonville and Véry. We had
covered perhaps half of this road when Fritz began a bombardment of the
valley which lasted fully fifteen minutes. A French artillery outfit was
moving ahead of us at a snail's pace and we could not pass it because of
the narrowness of the road. Some of the shells were breaking close at
hand, showering the car with shrapnel and fragments, but there was no
way I could remove the wounded to a place of safety. There was nothing
to do but pray for luck and keep going as fast as the slow-moving
artillery ahead would permit. Several men within our sight were hit
during those fifteen minutes, but fortune favored us. Not one of our men
was even scratched and I delivered my load safely at the _triage_ at
Véry.
"Arriving at Epinonville late that evening I worked at the dressing
station most of the night, serving hot cocoa, cookies, and cigarettes to
the wounded and the men who were working for their comfort. During these
first days there was hardly any food, and the doctors worked
continuously day and night with only such sleep as they could snatch for
a few minutes at a time.
"During the sixteen days that the Division was in the front line after
we went into Epinonville, our first attention was given to the dressing
stations and the wounded. As fast as new stations were opened at farther
advanced points, we reached them with our cocoa and cookies. The
ordinarily simple task of making cocoa became, under the conditions
which we faced, a huge job. We usually made enough at a time to fill our
four five-gallon thermos containers and almost always we had to do the
work ourselves. Water was always scarce and to get enough of it was a
problem. Wood had to be cut and fires made and handled with the utmost
caution so that no smoke would show.
"Other conditions aside from the danger that constantly threatened were
equally difficult. The weather was awful--cold and rainy, with deep mud
everywhere. Eating was an uncertain and precarious proposition. The
shack that we called home was--well, you would hesitate to put a dog in
it in normal times.
Public-domain text, read in full here on John Shaqi.
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