. Farrow's manual of military training . , and distributingpoints. The quartermaster in charge of the supply train is the sub-ordinate of the commander of trains and operates his train as di-rected by the latter authority. He is responsible for the efficientoperation of the supply train and commands its personnel. Fresh Beef.—Whenever possible, troops should be suppliedwith fresh beef. This supply may be effected either by drivingherds of cattle with the supply train or preferably by sending upspecial transportation from the line of communications with frozenbeef to the distributing points. In
. Farrow's manual of military training . , and distributingpoints. The quartermaster in charge of the supply train is the sub-ordinate of the commander of trains and operates his train as di-rected by the latter authority. He is responsible for the efficientoperation of the supply train and commands its personnel. Fresh Beef.—Whenever possible, troops should be suppliedwith fresh beef. This supply may be effected either by drivingherds of cattle with the supply train or preferably by sending upspecial transportation from the line of communications with frozenbeef to the distributing points. In the first case the cattle are or-dinarily slaughtered by the supply train personnel at appropriatetimes and turned over to the field trains at the distributing the second case the movement of the frozen meat to the desig-nated distributing points is effected by the supply column of theline of communications. A study of the following drawing, which illustrates theretail method of cutting beef and shows the comparative weights. of the various cuts, will enable the quartermaster or inspector toknow what cuts are being delivered and to see that the meatreceived is according to specifications as to quality, etc. Theinspector should demand that the delivery be from fore and hindquarter meat proportionally, including all the best cuts dark-red lean meat and yellow fat indicate age, whilelight-red lean meat and white fat indicate youth. The marrowin the bones of a young animal is soft and red, and that of an old J 870 MILITARY TRAINING animal is hard and light in color. Soft, white, and wide cartilageindicates a young animal, while hard, dark, and thin cartilage indi-cates an old animal. Looking along the backbone, the characterof the cartilage between the vertebrae can be easily cartilage generally becomes hard at the age of 6 or 7 cartilage of the breastbone becomes hard in an old each post at which a veterinarian is statio
Size: 2109px × 1185px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, booksubjectmilitaryartandscienc
