Good Care. Flashcards
Explain the importance of the system of rotation.
British soldiers did not spend four years of the war in the firing line, or even at the front. Men were regularly rotated from the firing line to the support and reserve lines and then back to billets (usually well behind the battle area. The average British soldier would see dreadful things - but not every day.
This system of rotation was very important for morale. The firing line was an unpleasant place to be but the soldier knew that in a few days he would be back in a billet eating hot food and out of immediate danger.
On average, a battalion could expect to spend ten days a month in the trenches. For many soldiers more than 60 per cent of their time was spent behind the lines. Even when a battalion was in the line’, half of the battalion was usually placed in the reserve trenches. It was unusual to find any battalion spending more than four or five days a month continuously in the firing line.
Explain how the British took care of their army.
Brtish commanders were fully aware that men who were hungry o not provided with healthy food would not fight effectively. A balanced diet was provided to soldiers. The British army aimed to give its soldiers at the front a daily intake of over 4000 calories (today it is considered that an active adult male needs between 3000 and 3,500 calories a day).
Soldiers rarely went hungry and sick rates were low. Where possible, fresh meat and bread were issued but for many men on the front line meals consisted of corned beef and biscuits.
The tea issued was enough to provide each man with six pints of army tea a day. Tobacco was widely available - there were frequent issues of cigarettes and pipe tobacco.
It should be remembered that this diet was often a far better det than most soldiers were used to at home. There are reports of soldiers gaining 2.5 cm in height and 6 kg in weight within a month of joining the army.
Explain the methods taken to prevent against trench foot.
The army had high standards of cleanliness and hygiene and these were strictly enforced. Rats were a problem in the early days of the war so a great effort was made to remove rubbish and scraps of food.
• In order to tackle the problem of lice, men had their uniforms fumigated, washed and ironed when they came out of the line.
• Another problem for soldiers was that of trench foot. The winter of 1914-1915 was exceptionally cold and wet.
Trenches, especially in Flanders, often became flooded.
This led to large numbers of men suffering from trench foot. Soldiers were provided with thigh-high rubber waders and whale oil, which was rubbed into the feet before entering the trenches. They were encouraged to change their socks regularly and a greater effort was made to drain trenches effectively (mechanical pumps were provided later in the war). By the middle of 1915 trench foot had been almost totally eliminated.
Explain the significance of an extract from Private J. Bowles, dating back from 1916.
He wrote: “Last Saturday I was sent to Maroeuil on guard, and I am writing this in the sentry box. We expect to be relieved tonight but I don’t care if we are not because this isn’t a bad ‘stunt and I must say I have enjoyed myself immensely. I was off duty at 6 p.m. We cooked our own grub and lived like lords. Eggs and bacon for breakfast, Welsh rarebit and tea for supper, tinned fruit and cream for tea.”
