cross a bridge till he got to it, nor lie awake nights worrying over troubles that were yet in the future. Si had a philosophical streak in his mental make-up and this, by the way, was a good thing for a soldier to have. "Sufficient unto the day is the evil thereof," was an excellent rule for him to go by.     

       So Si assimilated all the pork that fell to his share, with an extra bit now and then from a comrade whose appetite was less vigorous. He thrived under its fructifying influence, and gave good promise of military activity and usefulness. No scientific processes of cookery were necessary       to prepare it for immediate use. A simple boiling or frying or toasting was all that was required.     

  

       During the few days at Louisville fresh beef was issued occasionally. It is true that the animals slain for the soldiers were not always fat and tender, nor did each of them have four hind-quarters. This last fact was the direct cause of a good deal of inflammation in the 200th Ind., as in every other regiment. The boys who got sections of the forward part of the       "critter," usually about three-quarters bone, invariably kicked, and fired       peppery remarks at those who got the juicy steaks from the rear portion of the animal. Then when their turn came for a piece of hind-quarter the other fellows would growl. Four-fifths of the boys generally had to content themselves with a skinny rib or a soupshank. Si shared the common lot, and did his full quota of grumbling because his "turn" for a slice of steak didn't come every time beef was issued.     

       The pickled pork was comparatively free from this cause of irritation. It was all alike, and was simply "Hobson's choice." Si remembered the fragrant and delicious fried ham that so often garnished his mother's breakfast table and wondered why there was not the same proportion of hams and sides in the Commissary that he remembered in the meathouse on the Wabash. He remarked to Shorty one day:     

       "I wonder where all this pork comes from?"     

       "It comes from Illinoy, I suppose," said Shorty. "I notice the barrels are all marked 'Chicago'."     

       "Must grow funny kind o' hogs out there—a mile long each, I should say. What do you mean?"     

 Prev. P 29/981 next