Training Camp Life

Luton Modern School, c.1914 [Z1306/76/2/3]

Saturday 19th December 1914 (Luton) - Private Ernest Allin of the 24th Battalion of the County of London Regiment has written a letter which has been published in the current issue of the Luton Modern School magazine:

Many of you will agree that Old Lutonians who enlisted, did so for the one outstanding reason that His Majesty’s Army would not and could not be complete without some O.L’s in its wake. Those of us in the Queen’s Own Rifles have, since joining found that it was not merely for the meagre 7/- a week that they became soldiers, but absolutely for the honour of being able to serve their Country. … Some people imagine the “Terriers” are having a “holiday” at present. To those individuals I would give a hearty invitation to spend a week with us at St.Albans, although I verily believe that a single day would suffice. From one week’s end to another, it is one continuous routine of drills, marches and numerous other items. By this I do not mean that we are tiring of our task. Far from it. I do not believe there is a single one of us that is sorry he enlisted.

What a difference this military life is to our usual home circle. It is really wonderful to see the way in which we have so suddenly accustomed ourselves to the dainty fare of the Army. Perhaps the menu card which is (not) printed for daily use will assist those who have our cause at heart. 

Breakfast: One can of tea (including milk and sugar), one piece of bacon and bread and a portion of cheese (The “guests” are not expected to have too much of these items).

Dinner: Stew, roast beef and mutton, potatoes (in natural skins).
Tea Bread and jam (and plenty of it). Butter is never included here. Tea (as above).

Supper: Nichts (unless you provide it).

At first we could not relish these stylish courses, especially as the bread was, and is now, a week old before we get it. The tea more often than not has a very suspicious smell of stew or potatoes.

Now and again the War Office or kind friends outside will provide us with dainty delicacies such as stewed apples and custard or stewed damsons, which causes a terrible rush for the “dixies”, the name given to our coooking untensils. In spite of these little trials and troubles we manage to get at the humorous side and this keeps us very optimistic.

From what I can understand from the others as well as personally, the chief disadvantage is the bed. Perhaps the word “bed” is rather vague and likely to lead one astray but as that word is the nearest approach we will let it remain as bed. We sleep on the floor, not being so fortunate as other companies in being billeted in private houses. We cannot even get one of the straw beds which are so kindly provided for the express benefit of the Soldiers by the War Office. The first fortnight, sleep was evidently a thing of the past, but we gradually accustomed ourselves to such sweet repose, and now we do not worry about sore hips and elbows. The fact is we do not want to get up in the mornings.

What tales we shall have to relate when we return to our one and only Luton. I am sure such tales of “short sharp rushes” and “extended order” will stagger you, especially if we happen to get the real thing.

At the present time we are camping out three times a week and actually have to prepare our own meals and cook them.

The first obstacle that confronted us was that although we might prepare and cook them easily it would be much more difficult to eat them. This was not the case however, and all agreed unanimously that we had become thoroughly domesticated at a very short notice. I could relate for long enough our little “quiffs and qualms” but as the poet says “Enough is as good as a feast”.

 Source: Luton Modern School Magazine, December 1914 [SDLutonSFC2/7]