Topic: Army Rations
Canadian Army Service Corps Training, 1914
The master butcher is responsible for the custody of the cattle, that they are properly slaughtered, that the meat is properly cut up for issue to the troops, that a roster is kept to insure that each unit gets the right change each day, and that an account of all issues and receipts is kept.
He is responsible that the slaughter house and equipment atre throroughly clean, free from smell and disinfected.
He will be responsible for the routine, discipline, and cleanliness of the butchers, and that they do not unduly destroy hides of material, and that all offal is either buried, burnt or taken away.
A squad of butchers consists of six men, viz., one "Foreman," one "First hand," two "Second hands," and two "Third hands."
For killing and dressing cattle, they are divided into two sub-divisions:—
|Second hand||Second hand|
|Third hand||Third hand|
The squad should kill and dress two bullocks in forty-five minutes.
For killing and dressing sheep, they are divided as follows:—
|(a)||Foreman||(b)||First hand||(c)||Second hand|
|Third hand||Third hand||Second hand|
The squad should kill and dress three sheep in twelve minutes.
Thus in a day of eight working hours a squad of butchers will kill and dress twenty bullocks, or 120 sheep.
Roughly one butcher is required for every 1,000 troops.