XXXV
I AM feeling pretty ragged just now, but I see a glimmer of comfort ahead in the shape of a big lot of biscuits Damon is making for supper. We have not had any rations of soft bread since we left Bladensburg, but better days are coming. They are putting in a bakery for the Second Regiment, and when it is done I expect the boys will feel like getting up a celebration. Really, though, it won’t make so much difference in this tent, where we have had a very efficient private bakery in operation for some time. Even I, as a lover of toast, have developed some skill in making good buttered toast out of our hardbread. I soak and boil it a long, long time, then stack the crackers up, buttering each, and it is a pretty palatable dish, if I do say it as shouldn’t.