From the history of the military field kitchen

Everyone wants to eat, even the soldiers involved in the fighting. No, of course, a piece doesn’t go straight into the throat, but a wild hunger always wakes up during breaks. Therefore, it has been successfully resolved in our country. But was it always?

Of course no. There has been a number of changes that have been made to the classic field kitchen. But her way was quite long. And we’ll tell you.

Prelude

Initially centralized in Russia field kitchens was not in principle. The soldiers were paid, but what happened next was not commanders. I found someone to buy food from – well done. Did not find – sleep hungry. Or pillage. So the local population did not complain to the soldiers, to put it mildly. For hungry hungry food.

But in 1700, he made it centralized. At the same time, the norms of food content were introduced, which, of course, differed from each other. Received more and ate better. In addition, set the purchase prices for military purposes. And if earlier the soldiers were dragged at exorbitant prices, they were no longer possible.

It is a fact that it is not a problem. Here we go. But they, alas, do not want.

The first professional “cooks”, appeared, oddly enough, among the Cossacks. Well, they didn’t do anything else. For 150 brave fighters there was one cook with a pair of assistants. And nothing, quite cope.

Start

The army grew, improved supplies, but still needed to cook in copper pots. And they are bastards, they are heavy. Patience ended in 1896 field kitchen. The following conditions have been noted: The project “Kryshtov, Brun and S-N”

The design consisted of two parts, on separate wheel bases. It is a water cannon. The second part is a copper case and is additionally reinforced with asbestos. There is also a wood-burning firebox with a discharge pipe. The wheelbase was fitted with rubber dampers. Boiler capacity – 25 buckets (approximately 300 liters). Cooking time for the bridge.

It would be unstable, it would strongly fluctuates when moving over rough terrain. Therefore, we’ve field kitchen Colonel Turchanovich.

Flourishing

Anton Turchanovich began to serve in 1875, starting with the private. In 78 he was awarded the Cross of St. George and promoted to non-commissioned officer. He served successfully, resigned as a colonel. It is a good idea to meet your peculiarities. And he, like anyone else, perfectly understood. military field kitchens, and therefore decided to develop their own project. He did it and in 1907 new field kitchens were tested in the fields of the Russian-Japanese war. The success was enchanting.

The following are the corrections: It is a full-fledged dinner for 250 people in 4 hours.

The Second World Wars. For example, it can be used for example.

In 1909, several field kitchens They were transferred to the First World War, since they didn’t have such equipment. Europeans liked this idea. Even the Germans during the Second World.

But there isn’t much time for them to use.

Food extraction

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