(17.) Preserved meat tins are a good substitute for either a kettle or canteen, and can be used for a variety of purposes. In opening them, care should be taken that the lid is not entirely removed, leaving about 1 inch uncut; it will then act as a lid. Another one should be cut open and emptied, and then placed on the cinders a few minutes to melt the solder, then overlap it about 1 inch, which will decrease the circumference sufficiently for the first one to rest upon, then cut away on each side of the portion of the tin that was soldered a piece about 1 inch wide and 12 inches deep, and overlap the two pieces in the form of a V; this will bind them together and form the flue. In the front at the lower part, a piece about 2 in. x 2 in. should be cut away to form an opening to feed the fire, which should consist of sprigs, rushes, turf, fir cones, or any small wood that may be procured. It will be found that by simply using these tins as described, it is possible to prepare tea, coffee, puddings, pies, stews, rice, etc., in a manner equal to that produced by the kettle. The tins may also be used for preparing chapattis, etc.
In a standing camp tubs are usually provided for the refuse, and the same conditions should attach to them as in barracks.
(18.) The rubbish pit is usually constructed by the cooks, and should be under the immediate care of the sergeant-cook. He should issue such orders to his men that would prevent any refuse, water, etc., being placed in it, so as to avoid any unpleasant smell. It should be emptied daily, if possible, but that rests with the quartermaster of the battalion. The sergeant cook should apply for and receive sufficient lime or disinfectant, to allow hint to sprinkle the vicinity of his kitchen and rubbish pit.