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WAR DEPARTMENT FIELD MANUAL - page 26 / 150

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10

issued. If the trucks are to revert to regimental con- trol after feeding of supper, they are conducted by company guides back to the battalion point of re- lease; from this point they move under battalion

control to they come proceed to fig. 2.)

the regimental point of release, where

under regimental control. the regimental train bivouac

They. area.

then (See

(2) Infantry units are also provided with one- burner cooking outfits on the basis of one per 12

men. small

These groups

are designed for use by patrols and in preparation of meals when it is not

practicable to provide chen locations.

hot

food

prepared

at

the

kit-

c. The company mess location should afford con- cealment from hostile observation and should pro- vide defilade from hostile fire. It should be as near the troops to be fed as tactical conditions permit. The company commander selects the company mess location, sends a guide to meet the kitchen truck at the battalion point of release, and upon its ar- rival sees that his troops and attached elements are

fed.( Food containers are carried forward

ing 'arties location.

to troops who cannot come to Arrangements are made by the

by carry- the mess company

commander to have carrying parties

location

when

the

truck

arrives.

They

latest hour turned for

at which empty containers use in delivering the next

at the mess are told the must be re- hot meal)

22

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