On this day in 1918, Company A hiked to the village of Chambon where they worked on their first engineering project. Here they built a rifle range. Where was Jay? He was a Mess Sergeant at this point so would have been back in Saint-Amand directing and supervising his cooks in preparing whatever food was at hand. The main staples they received in the field were frozen beef, canned bacon, canned tomatoes, beans, potatoes, rice, canned corned beef, and canned corned beef hash. Plus fresh bread.
What’s a Mess Sergeant?
– Manual for Army Cooks, 1916