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Addition to /who/ army structure:
##Rations of the army
Around 55% of wheat fields, 35% of grazing fields and 20% of potato farms in the Republic are owned by the military. These centralised, state owned farms are the main source of the army's provisions. Centralisation(at least in theory) yields more food, improves smoothness of logistics and quality controll, even if it has some shortfalls compared to private options, the military still perfers the security and stability over the potential effeicency of private market.
To combat digestion problems related to the monotonous diet of the military, fruit preserves, espically prune plums are supplied to units. Other than the usual prunes there's also pears cooked in wine, candied cherries and wild berry compote.
When a Legion marches, the provisions typically include salted beef, mutton or pork, canned foods(from potatoes & meat, smoked fish to string beans), fruit perserves, bullion cubes, suet/salted pork fat , sacks of wheat flour/potatoes, boxes of hardtacks, sugar, coffee, vodka and other nessities such as candles and soap. Fresh produce(including milk!) are usually provided twice ot thrice a week but that's under ideal circumtances and thus aren't expected to be maintained in wartime. The Republic's provision does not rely on fresh produce to keep its soldiers healthy due to its large canning industry and the logitical ability to distribut them. The various canned food are designed to provide at least the baseline of nutritional needs for months.
When regiments are garrisoned, their weekly provisons also include eggs, various smoked meats and more kinds of fresh produce bought from local farmers.
When encamped, brick ovens are constructed to bake bread for the men. Field kitchens cook big pots of stews or even roasts if fresh meat or cattle is avalible. Energy dense food such as hardtack and canned meat & potatoes are reserved for marches.
Light infantry or other reconnaissance troops perfer bringing canned meat & potatoes, bread, salted pork fat and fruit perserves as they don't require any cooking and thus the need to light fires. Perfect for picket duty. They typically bring 3-4 days worth of rations while marching ahead of the supply trains.
Line infantry usually bring hardtacks, canned food, bread, salted meat and animal fats while on the move. As they march relatively close to the supplies, they would typically only bring 1-2 days worth of food on their person.
Even though the Republic's canned rations are incrediblely varied(there are 23 different varieties excluding perserved fruits), the amount one can bring is limited. Bringing more than 4 cans starts to become cumbersome when combined with all the other equipment one has to carry. As such, soldiers came to learn different recipies to make the less agreeable provisions like hardtacks more edible.
**The Tartarus stew:**
Fatty meat/fat is rendered in a pan. Then Hardtacks are pounded into chunks and added into the rendered fat(if fatty meat is used, it is best to be taken out and added back in later, though many soldiers skip this step). After around 15 minutes, the hardtack became crispy and flavourful. If perfered water and chopped canned vegetables are added in.
**Hardtack pudding:**
Hardtacks are pounded finely and then mixed with water or milk if avalible. While the hardtack is left to sit, fruit perserves are chopped and mixed with sugar and spices if one's lucky enough to have a relative mail it to them. The hardtack mixture is rolled into a crust and used to wrap the fillings. The pudding is then steamed in a pot for up to 2 hours.
**Lobscouse:**
Fatty meat or animal fat is rendered in a pot. Canned vegetables are chopped and if situation allowed, fresh, foraged wild vegtables are used as well.
Meat(either canned or salted) is added and left to brown and hardtacks are pounded into small chucks. The vegetable are then added with bouillon and water. The hardtack chucks are added with some reserved to add crucnch if one perfers. After around 20 minutes the stew is seaoned to taste and ready to serve.
**Army gruel:**
Hardtacks are pounded into small chunks. The pounded hardtacks are added either in a pot of boiling water or left to soakover in a bowl night. If added into pot, around 30 minutes with ocassional stirring is needed. Fruit perserves are chopped and added into the pot/bowl. If avalible, milk is also added when finishing or on top of the bowl. The gruel is then seasoned to taste with sugar or spices.
