Jefferson Barracks Citizens Military Camps - Jeffersonian Yearbook (Lemay, MO)

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THE JEFFERSONIAN T Tr f'K.P. 'PHE' MOST X WVALTER WV. FRICK Po ,N N MAN W CMT l ,gifjain 4' K. P. VVhat a load of importance those two letters carry. VVhat a train of memories J-fx :X X co ' and thoughts they start in our minds! ij 0 ff? .29 ij? K. P. plays an important role in every P anjf f y E, 1: 4 CMT Camp.. It is the corner-stone of.the ' f' . . plain for stelrying ltlheh stlaudents at meal tame. ' ,4-,- I is some in w ' J A i f ' P that he startsgon eciracstlgwtsheosiifrizeypliaiieelas ffl' .5 , X' . . .MY A A ,9 1750'- every other student. It is a most valuable aid in teaching and enforcing discipline. No one is apt to disobey orders or neglect duty when he knows he is liable to get extra K.P. Every student is required to do K. P. at least one day during camp. Students are chosen alphabetically and in regular order. Student non-coms and those on athletic teams are excused from K. P. duty after their first day of K. P. Students may be assigned to do extra K. P. for misdemeanors or neglectof duty. Students on K. P. are excused from exercise and drills on the day on which they are on K. P., but their tents and equipment must stand inspection. K. P's. are called out and marched to the mess hall about half an hour before break- fast. Some of them are detailed to work in the kitchen, wash dishes, peel potatoes, and so forth. The rest are divided, two to a table, to serve as waiters on the tables. There are about fifty tables. Each table seats thirty students and'one officer. The K. P's. carry the food from the kitchen in orderly fashion and see that their tables are supplied with food. ' After each meal the K. Pfs wash the dishes, scrub the tables, and mop the floor. After a student has been on K. P. duty he appreciates the value of keeping the mess hall clean. Each student is issued a suit of fatigue clothes,along with his other clothes, which he wears on K. P. duty, on the rifle range, and when he wishes to keep his uniform clean. After the dishes have been washed in the big steam washer they are ,carried to the tables and the tables are set for the next meal. The dishes are placed in a straight line on the tables from one end of the mess hall to the other. A line, similar to a chalk line, is used to help get the dishes placed in a straight line. After the mess hall has been put in order the K. P's. are excused until the next meal. ni -9 . l . .., - , ,I VVHERE NVE EAT- AND Hou' Pagc Om' Hzuzdrxd Twwzfy-one YQUu'uVs'n'n7n'4'a'4Vo'oVsV.Y.Ya'mV-YAYAVIUQYQQYAYNQV Y V V V V nV.VcYsVaVAV.'.V-YuYaV-'AV V V V V ' Y I O

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Q THE JEFFERSONIAN L if CHOW TIME Chow time -and what memories! First, the great gray stone building into which three times each day poured the long lines of hungry youth, a building so large and so commodious that all of the one thousand five hundred boys could be seated at one time. And what a sight it was at mess time! Row after row of freshly polished tables, cups, plates, pitchers, and all the other tableware in orderly array, lined up in true soldierly fashion, dressed in ranks and covered in file . Approximately 135,000 meals were served in that spacious dining hall during the CMT Camp,and served so rapidly and efficiently that it seemed no task at all. This meant the planning, preparing and serving of some 4,500 meals each day-seven days a week- and only those familiar with such an undertaking can realize what an enormous job it was. Eight big ranges, six huge triple-section warming ovens, a 200-pound dough machine for rolls, a potato-peeling machine, and a battery of refrigerators and big coffee urns con- stituted only part of the equipment required of the kitchen, which was in charge of two chefs aided by twelve assistant cooks. You remember, fellows, how we were seated: thirty boys at each table, with four tables for Battery CH, four for each of the advanced companies- A , HE , and I , and six tables for each of the Basic companies with 250 men. There was one waiter for each thirty boys, and you recall what a busy young chap he was trying to keep us all supplied with chow. ' You recall, too, how we used to march into the big mess hall and take our places at the tables, awaiting the word which opened the general offensive on the steaming stacks of food. And boy, weren't we ready for the command to be seated! Every dish, every knife, fork and spoon every pot and pan used in that huge culinary plant was washed and sterlized without being touched by human hands. The dishes wecrledpilegl in stacks and placed in a sterlizing machine, fromiwhich they emerged washed an rie . rFHE Mnss GANG Page Om' Hundred Twenty ' ' vvvmmmvvwvmvsvvnvivvnnngqgywmy sfo 'svn' vovtvuvc A A o nv 'V B . . . . . A A A Q A O 0

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THE IEFFERSONIAN i, . n 5 ' C xxxuxxx xxx xxxxx x x xxgxx uxxxn 1 x mn-mug ug nn nqunuuul' 5 TE f' f' 5 9 5 gg 5 CON TAN f X A 9 LQQQQJ gg ' Q - 5 S i 2 ' ' 4 ' Y -' R., I is ,f B z-' E! ' Ai N 1' 'S R A ' r. ..... -- LL.L--- ..-.LL-,L-?E-Ei'i nxvuxxx xxx s xx s 1 xxx 'XxsJ..x:o.ub1x:,x.,x:.xsoaxi.Ba.x,x.3,5,,yggx5.x:s-w.3, MAJOR C. C. STAPLES Editor-in-Chief WALTER E. SCHROEDER DEWEY BIRUSH Student Editor Aff Edwvf COMPANY EDITORS Company UAH . . , . . S. JENKINS Cgmpany BH ARNOLD FINKLESTEIN Cgmpany HC RALEIGH SHARROCK Cgmpany EH . DEWEY BRUSH C0ff1p9,f1y HFH . . BROWN Cgmpany GU . T . SMITH Cgmpany UI . XNALTER E. SCHROEDER Cgmpany C' KU . PAUL RfIAYFIELD Company ULN . O. SHADID Battery HCR ROBERT BURNS anlwx 'FIIE COh'1l'ANX' lfIn1'rORs Page' Om' llumlnvl Twwlty-Iwo uf01sVaV.'qVeVaV4VoVoVAVaV:VoY.VN.VnVa1n'nVnVnY4V5VaVoVA' U ' 741:'41sYa'Nu'o'aVcWYoVsVN-VsYN-VuVuW'uU'blVsVtWVg I O