Place

The Kitchen in the Cavalry Barracks at Fort Laramie

California National Historic Trail, Fort Laramie National Historic Site, Mormon Pioneer National Historic Trail, Oregon National Historic Trail, Pony Express National Historic Trail

Image of a room with closet, a wooden table and shelves of different canned foods — Cavalry Barracks Kitchen
NPS

Does bugle call someone to soldiers two meals. Most army rations were limited to starches and preserved meats, like salt pork. Vegetables were scarce, but as you see, this Barrett kitchen did have a few fresh vegetables, such as potatoes and onions from the quartermaster. Soldiers also may have grown vegetables themselves in a company garden. Canned foods were purchased either with company funds or through trading, or bartering. Fresh meat usually was reserved for Sunday dinner.

Soldiers' meals were remarkable only for their monotony. Cooking was done by men from the company, who were assigned this duty according to their cooking experience - If any. The chief cook would choose an assistant. If you managed anything fancier than the familiar round of soups and stews common fortified with dense bread from the post bakery.