Traveling Kitchen

Marshal Saxe, it is believed, first suggested the idea of cooking while marching, so as to economize the strength of soldiers, have their food well cooked in all weather, and avoid the numerous diseases caused by bad cooking and want of rest. Col. Cavalli, of the Sard in i an artillery, has with the same laudable motive embraced a kitchen-cart in the improvements suggested by him to replace the wagons now in use, and an attempt is here made to elaborate the same idea of a traveling-kitchen , designed for baking, making soup, and other cooking, while on a march. The cart is 12 1 ⁄ 2 feet long, mounted on two 6-feet wheels covered with a very light canvas roof with leather-cloth curtains. A large range or stove forms the body of the vehicle; its grate is below the floor, its doors opening on a level with it. A Papin’s digester is inclosed above the grate, in a flue whence the heat may pa around the double oven in the rear, or straight up the chimney, as regulated by dampers. At the side of the digester, over the grate, is a range, suited to various cooking ve els. The top of the oven forms a table nearly 5 feet square, at which three cooks may work, standing upon the rear platform. A foot-board pa es from this platform to the front platform, where the driver and cook may stand. Stores may be placed in the lockers at the side of the range, and under the rear foot-board. The chimney may be turned down above the roof, to pa under trees, etc., and may be of any height to secure a good draught. By bending the axle like that of an omnibus, the vehicle may be hung without danger of top-heavine . Cooking ve els more bulky than heavy may be suspended from the roof, over the range, when not in use. The digester may have a capacity of 100 gallons, and an oven of 60 to 75 cubic feet would be quite adequate to the cooking for 250 men; or the dimensions of the cart may be smaller, and each company of 100 men might have its own traveling-kitchen, which would also furnish oven and cooking utensils for a camp.