Manual of Military Training - LightNovelsOnl.com
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(d) _Drying. Always dry washed equipment in the shade._ The sun will bleach the fabric.
On return from a march in the rain, dry the equipment in the shade, if practicable.
=1303. Shelter tent.= The shelter tent is cleaned and cared for as prescribed above for the cloth equipment.
When practicable always dry your shelter tent before folding and packing it. (Author.)
Mess Outfit
=1304. Knife.= The knife blade is made of tempered steel, and when put away for a long period should be covered with a light coating of oil to prevent rust.
Keep your knife clean by was.h.i.+ng in soap and water after every meal.
Do not use the blade as a pry.
If the point is broken, grind the blade down to a new point.
=1305. Fork.= Keep your fork clean by was.h.i.+ng with hot water and soap after every meal.
Never use the p.r.o.ngs of your fork for prying open tops of cans, extracting corks, etc.
Don't permit your knife, fork or spoon to remain in vinegar or other foodstuffs for a long period, as verdigris will form. This corrodes the metal and is poisonous.
=1306. Spoon.= Keep your spoon clean by was.h.i.+ng with soap and water after every meal.
=1307. Meat can.= Do not carry meat of any kind or other greasy substance in the meat can for a long period, as it will corrode the aluminum.
If the rivets securing the hinge to the meat can become loose, a few blows with a hammer or hand ax on the outside ends of the rivets, the heads of the rivets being backed up on a piece of metal, will tighten them.
If the hinge pin becomes loose, a nail can be used to replace it, the nail being cut with a service wire cutter and the ends of the nail headed over slightly with a few blows of a hammer.
=1308 Bacon can.= The interior of the bacon can should always be kept clean and free from hardened grease or dirt by frequent was.h.i.+ngs with soar and water.
If the cover becomes loose on the body of the can, the upper half of the body may be bent out until the cover is again tight.
If the cover is too tight, a slight amount of flattening with a hammer on the edge of the cover, resting on a wooden block, will usually extend the cover sufficiently.
=1309. Condiment can.= When not in use, always remove the contents.
Many cans have been ruined by neglecting to do this.
See that the threaded ends do not become rusty.
The can should be disa.s.sembled at all inspections, so that the inspecting officer may see that no rust is present.
=1310. Cup.= The cup is made of aluminum and excessive heat damages aluminum.
In using the cup for cooking never allow the contents to evaporate entirely. In other words, never hold an empty cup over a fire.
Keep your cup clean with hot water and soap,--preferably H & H soap.
=1311. Canteen.= Although as a rule, only soap and water should be used in cleaning aluminum, a little sand can be used to advantage in cleaning the canteen.
Particular attention must be taken to see that canteens are properly cleaned after they have been filled with coffee, milk or any other fluid containing organic matter.
Being made of aluminum the canteen is easily dented, and care must be taken to prevent this.
When not actually in use the canteen should habitually be emptied and the cup left off to dry.
Intrenching Tools
=1312. Pick mattock.= If the blade of the mattock is deformed, it should be straightened in a vise.
In the field, cracked handles of pick mattocks, shovels, and hand axes should be wrapped with cord.
=1313. Shovel.= Do not use the side edges of the shovel blade as a mattock, for this will deform the blade.
If the blade becomes bent, straighten it with a hammer on a block of wood.
Keep your intrenching tool free from rust, being especially careful that no rust gets into the sockets.
Leather Equipment
=1314. General.= Because of the value of leather equipment and its rapid deterioration if neglected, the proper care of leather is most important.
=1315. Materials.= Two agents are necessary to the proper cleaning of leather,--a _cleaning agent_ and an _oiling agent_.
The _cleaning agent_ issued by the Ordnance Department is castile soap; the _oiling agents_ are neat's-foot oil and harness soap.[16]
The soap cleans the surface of the leather, and removes from the surface pores of the leather, dirt, sweat, and other foreign matter, so that the oil can more readily penetrate the pores and saturate the fibers, thus making the leather pliable and elastic.
=1316. Cleaning.= Daily, or as often as used, leather equipment should be wiped off with a cloth slightly dampened in water, merely to remove mud, dust or other foreign substances.
This daily care will do much to maintain the appearance of the equipment, but it is, however, insufficient of itself to properly preserve it.
Leather should never be cleaned by immersing in water or holding under a hydrant.
At intervals of from one to four weeks, depending upon the circ.u.mstances, it is essential that the equipment be thoroughly cleaned in accordance with the following instructions:
(a) Separate all parts, unbuckle straps, remove all buckles, loops, etc., where possible.
(b) Wipe off all surface dust and mud with a damp (not wet) sponge.
After rinsing out the sponge, a lather is made by moistening the sponge in clear water, squeezing it out until nearly dry, and rubbing it vigorously upon castile soap. When a thick, creamy lather is obtained, thoroughly clean each piece of the equipment without neglecting any portion. Each strap should be drawn its entire length through the lathered sponge so as to actually remove the salt, sweat, and dirt from each leather piece.
(c) After again rinsing the sponge make a thick lather as described above with the saddle soap. Go over each separate piece, thoroughly working the lather well into every part of the equipment, remembering that its action is that of a dressing.
