Author Topic: Military rations of WW II, part 2  (Read 3398 times)

elandil

Military rations of WW II, part 2
« on: June 01, 2016, 07:59:55 PM »
so lets look at the abbreviations we now have...

There's A-Rations, B-Rations, C-Rations, D-Rations, and K-rations(which we saw previously).

A-Rations and B-Rations

A-ration is a term used in the United States armed forces for a meal provided to troops which is prepared using fresh, refrigerated, or frozen foods. The use of fresh, refrigerated or frozen foods distinguish 'A' rations from 'B' rations. 'A' ration meals may be served in dining facilities, prepared in the field by the use of field kitchens, or prepared at a fixed facility and transported to field locations in containers.


B-Rations, which use canned or preserved ingredients to enable them to be served without adequate refrigeration or freezer facilities, still utilized the same field kitchens and dining options of the A-Rations, only difference being that the B-rations is what we would consider "Shelf Stable"

Remember some of the old episodes of MASH? the cook in the kitchen with bags of powdered eggs, canned beef, etc. Well, those were B-Rations.  ;)

C-Rations

For this, I turn to the experts.... ;)




Quote
The other Army ration available when the country entered World War II, Field Ration, Type C, as a ration of meat and bread components, had the prewar characteristics of the 1918 "reserve ration" but had a better balance than its predecessor, good keeping qualities, and sturdy packaging. Its disadvantages were that it was troublesome to carry and that its manufacture posed difficult production problems. These difficulties provided the incentive for the improvements which produced today's individual "combat" or C ration. The ultimate form in which this ration emerged from the war, however, came only as hostilities were ending and before wide distribution could be made.

A major problem of the C ration concerned its meat components. Procurement was at first of necessity confined to items which could be produced in volume, and variety in consequence was of secondary importance. Hence, the early waves of criticism from the field were aimed at the monotonous meat diet offered by the first C ration. Troops not only encountered repetitious meat-and-hash combinations but also met them on returning to central messes where they were served duplicates of these combinations in B rations.

It was little wonder that there was much early denunciation of the C ration.

Despite constant effort, attempts to increase the component variety, and hence ration acceptance, were not easily or quickly successful. New or substitute items could be introduced only after productive ability had been coordinated with laboratory research. Early improvements embraced a better selection of confection items, inclusion of cigarettes in the B unit of the ration, and modifications required by wartime advances in packaging technology.

Until early 1944, separate specifications were used for the so-called B or bread unit of the ration and for related components. In June of that year, the component specifications were consolidated into one specification which abandoned the title "U.S. Army Field Ration C" and adopted the nomenclature "Ration, Type C, Assembly, Packaging and Packing." 36 Under its terms the ration consisted of three cans of B units, three cans of M or meat units, and one accessory pack. Six combinations of components or menu arrangements were specified to provide variety to the ration. Six B units were listed, two each for breakfast, dinner, and supper. B unit components, varied in accordance with a grouping which would fit the meal, included biscuits, compressed and premixed cereal, candy-coated peanuts or raisins, soluble coffee, sugar, lemon- or orange-juice powder, hard candies, jam, cocoa beverage powder, and caramels. The accessory packet included nine "good-commercial-quality" cigarettes, halazone water-purification tablets, book matches, toilet paper, chewing gum, and an opener for the meat cans. The varieties of canned meats were meat and beans; meat-and-vegetable stew; meat and spaghetti; ham, egg, and potato; meat and noodles; pork and rice; frankfurters and beans; pork and beans; ham and lima beans; and chicken and vegetables. The unpopular meat-and-vegetable hash and English-style stew-which were the first additions to the original three-were abandoned because of poor acceptance.

The final wartime version of the specification was published in April and amended in July 1945. 37 It contained still more improvements resulting from field tests and combat experiences. Hard candy and candy-coated peanuts and raisins were deleted from the B units because of poor keeping quality, and a fudge disc and cookie sandwich were substituted. Salt tablets to alleviate heat exhaustion were added to the accessory pack. The ultimate revision also substituted sugar tablets for the granulated type, increased the variety of beverage powders, and added a compressed cocoa disc to the list of B components. At the request of The Surgeon General, halazone tablets were deleted from the accessory pack. Beef stew was a new canned meat component. The accessory pack was divided into two packets, first named the "long" and the "short" pack and later, the "accessory pack" and the "cigarette pack." Gum, toilet paper, can opener, granulated salt, salt tablets, and wood spoons were included in the "long" pack.38 The cigarette pack consisted of three units of three or one unit of nine cigarettes, and matches.

Due to the natural lag between development and supply and the extensive stockpiling of "old" C rations, this "new" version was not procured in sufficient time to win in wartime the praise that later became attached to "Ration, Combat, C-2." The criticisms of monotony and unacceptability, though often made for reasons attributable to misuse and overuse rather than to ration content, held true as far as the World War II user of C rations was concerned.



D-Rations




Specifications governing the composition of the D ration were only slightly changed during the entire life of the ration. The ingredients were chocolate, sugar, dry milk, cacao fat, oat flour, and flavoring-a mixture providing 600 calories per bar. Some changes in packaging requirements were necessitated by material shortages and by suggestions for improvement. In 1944, when emphasis was given to use of the bar as a supplement to other rations, a half-size or two-ounce bar was introduced to provide a smaller unit.

Misuse of the D ration as a combat food led to its unpopularity and replacement before the end of the war by the C and K rations. In 1945, it was classified as "limited-standard" and recommendations followed that the governing specification be cancelled.

Side note: recipes for this bar exist, thanks to the work of the re-enactors and history buffs. If you want, I will find a copy and share it.



so, has anyone picked up on the trend we're seeing yet?


All quotes courtesy US Army Quartermaster Foundation
Fort Lee, Virginia http://www.qmfound.com/
http://www.georgiacarry.org Member and Recruiter

 Lord if today is truly the day that You call me home, let me die in a pile of brass.

KM4CUY

R-1

 

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