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railing built directly in front of the same and about 2 1/2 feet from it. The ends of this railing are respectively 3 or 4 feet from the side walls. By this arrangement a line or "cue" of people can be formed and rations issued,(on the principle of first come first served) without the least confusion. Behind the counter are broad shelves for the Corn bread and a sufficiency of room for 3 or 4 men to work conveniently. 
Immediately in rear of the issuing room is the store room where the Desiccated Vegetables, Flour, Salt, Pepper +c are carefully stored. I have been in the habit of depositing in this store room, (each Monday morning) a weeks supply of these articles at a time. This is less troublesome than furnishing the supply daily.
The store room opens upon a porch and thence into a back yard where wood is kept for the kitchen.
The kitchen is at the rear of this yard and consists of a small brick building, (two stories high) with one room on the ground floor. The steam from the kettles renders the upper room untenable and it was found necessary to take up the flooring and open the upper windows to allow the steam to escape readily from the kitchen. Three iron (caldron) kettles arranged in the lower room. One of these is a patent affair with the furnace attached. The other two are ordinary kettles (of 40 and 50 gallons capacity) firmly set in masonry with a fireplace under