Conditions in the Trenches
Life in the Trenches
Food
Over three million tons of food was sent fromBritain to soldiers fighting in France and Belgium during the First World War. The British Army employed 300,000 field workers to cook and supply the food. At the beginning of the war British soldiers were given 10 ounces of meat and 8 ounces of vegetables a day. As the size of the army grew and the German blockade became more effective, the army could not maintain these rations and by 1916 this had been cut to 6 ounces of meat a day. Later troops not in the front-line only received meat on nine out of every thirty days. The daily bread ration was also cut in April 1917. The British Army attempted to give the soldiers the 3,574 calories a day that dieticians said they needed. However, others argued that soldiers during wartime need much more than this.
Soldiers in the Western Front were very critical of the quantity and the quality of food they received. The bulk of their diet in the trenches was bully beef (caned corned beef), bread and biscuits. By the winter of 1916 flour was in such short supply that bread was being made with dried ground turnips. The main food was now a pea-soup with a few lumps of horsemeat. Kitchen staff became more and more dependent on local vegetables and also had to use weeds such as nettles in soups and stews.
The battalion's kitchen staff had just two large vats, in which everything was prepared. As a result, everything the men ate tasted of something else. For example, soldiers often complained that their tea tasted of vegetables. Providing fresh food was also very difficult. It has been estimated that it took up to eight days before bread reached the front-line and so it was invariably stale. So also were the biscuits and the soldiers attempted to solve this problem by breaking them up, adding potatoes, onions, sultanas or whatever was available, and boiling the mixture up in a sandbag.
The catering staff put the food in dixies (cooking pots), petrol cans or old jam jars and carried it up the communication trenches in straw-lined boxes. By the time the food reached the front-line it was always cold. Eventually the army moved the field kitchens closer to the front-line but they were never able to get close enough to provide regular hot food for the men. Sometimes a small group of soldiers managed to buy a small primus stove between them. When they could obtain the fuel, which was always in short supply, they could heat their food and brew some tea.
Food was often supplied in cans. Maconochie contained sliced turnips and carrots in a thin soup. As one soldier said: "Warmed in the tin, Maconochie was edible; cold it was a mankiller." The British Army tried to hide this food shortage from the enemy. However, when they announced that British soldiers were being supplied with two hot meals a day, they received over 200,000 letters from angry soldiers pointing out the truth of the situation. Men claimed that although the officers were well-fed the men in the trenches were treated appallingly.
Food supply was a major problem when soldiers advanced into enemy territory. All men carried emergency food called iron rations. This was a can of bully beef, a few biscuits and a sealed tin of tea and sugar. These iron rations could only be opened with the permission of an officer. This food did not last very long and if the kitchen staff were unable to provide food to the soldiers they might be forced to retreat from land they had won from the enemy.
1) In a letter to his parents, Private Pressey of the Royal Artillery described the quality of the food men were receiving on the Western Front. The biscuits are so hard that you had to put them on a firm surface and smash them with a stone or something. I've held one in my hand and hit the sharp corner of a brick wall and only hurt my hand. Sometimes we soaked the smashed fragments in water for several days. Then we would heat and drain, pour condensed milk over a dishful of the stuff and get it down. |
(5) Private Harold Horne, Northumberland Fusiliers, interviewed 1978.
Ration parties from each company in the line went to carry back the rations which were tied in sandbags and consisted, usually, of bread, hard biscuits, tinned meat (bully) in 12 oz. tins, tinned jam, tinned butter, sugar and tea, pork and beans (baked beans with a piece of pork fat on top), cigarettes and tobacco. Sometimes we got Manconochie Rations. This was a sort of Irish stew in tins which could be quickly heated over a charcoal brazier. When it was possible to have a cookhouse within easy reach of trenches, fresh meat, bacon, vegetables, flour, etc. would be sent up and the cooks could produce reasonably good meals. Food and tea was sent along in 'dixies' (large iron containers the lid of which could be used as a frying pan).
Dysentery is a disease involving the inflammation of the lining of the large intestines. The inflammation causes stomach pains and diarrhoea. Some cases involve vomiting and fever. The bacteria enters the body through the mouth in food or water, and also by human feaces and contact with infected people. The diarrhoea causes people suffering from dysentery to lose important salts and fluids from
the body. This can be fatal if the body dehydrates. This disease struck men in the trenches as there was no proper sanitation. Latrines in the trenches were pits four to five feet deep. When they were within one foot they were supposed to be filled in and the soldiers had the job of digging a new one. Sometimes there was not time for this and men used a nearby shell-hole.
Dysentery caused by contaminated water was especially a problem in the early stages of the war. The main reason for this was that it was some time before regular supplies of water to the trenches could be organised. Soldiers were supplied with water bottles, to be refilled when they returned to reserve lines. However, this was rarely enough and soldiers in the trenches often depended on impure water collected from shell-holes or other cavities. Later, to purify it, chloride of lime was added to the water. This was not popular with the soldiers as they disliked the taste of the purified water.
Lice
Men in the trenches suffered from lice. One soldier writing after the war described them as "pale fawn in colour, and they left blotchy red bite marks all over the body." They also created a sour; stale smell. Various methods were used to remove the lice. A lighted candle was fairly effective but the skill of burning the lice without burning your clothes was only learnt with practice. Where possible the army arranged for the men to have baths in huge vats of hot water while their clothes were being put through delousing machines. Unfortunately, this rarely worked. A fair proportion of the eggs remained in the clothes and within two or three hours of the clothes being put on again a man's body heat had hatched them out.
As well as causing frenzied scratching, lice also carried disease. This was known as pyrrexhia or trench fever. The first symptoms were shooting pains in the shins and was followed by a very high fever. Although the disease did not kill, it did stop soldiers from fighting and accounted for about 15% of all cases of sickness in the British Army.
A cartoon showing an officer before he set out for the front, when he arrived, and after 3 weeks!
Trench Foot
Many soldiers fighting in the First World War suffered from trench foot. This was an infection of the feet caused by sold, wet and insanitary conditions. In the trenches men stood for hours on end in waterlogged trenches without being able to remove wet socks or boots. The feet would gradually go numb and the skin would turn red or blue. If untreated, trench foot could turn gangrenous and result in amputation. Trench foot was a particular problem in the early stages of the war. For example, during the winter of 1914-15 over 20,000 men in the British Army were treated for trench foot.
The only remedy for trench foot was for the soldiers to dry their feet and change their socks several times a day. By the end of 1915 British soldiers in the trenches had to have three pairs of socks with them and were under orders to change their socks at least twice a day. As well as drying their feet, soldiers were told to cover their feet with a grease made from whale-oil. It has been estimated that a battalion at the front would use ten gallons of whale-oil every day.
1) After the war, Captain G. H. Impey, 7th Battalion, Royal Sussex Regiment, wrote about his experiences of trench life.
The trenches were wet and cold and at this time some of them did not have duckboards and dug-outs. The battalion lived in mud and water. Altogether about 200 men were evacuated for trench feet and rheumatism. Gum boots were provided for the troops in the most exposed positions. Trench feet was still a new ailment and the provision of dry socks was vitally important. Part of the trench was reserved for men to go two at a time, at least once a day, and rub each other's feet with grease.
(2) Sergeant Harry Roberts, Lancashire Fusiliers, interviewed after the war.
If you have never had trench feet described to you. I will tell you. Your feet swell to two or three times their normal size and go completely dead. You could stick a bayonet into them and not feel a thing. If you are fortunate enough not to lose your feet and the swelling begins to go down. It is then that the intolerable, indescribable agony begins. I have heard men cry and even scream with the pain and many had to have their feet and legs amputated.
Gas
Poisonous gases were known about for a long time before the First World War but military officers were reluctant to use them as they considered it to be a uncivilized weapon. The French Army were the first to employ it as a weapon when in the first month of the war they fired tear-gas grenades at the Germans.
In October 1914 the German Army began firing shrapnel shells in which the steel balls had been treated with a chemical irritant. The Germans first used chlorine gas cylinders in April 1915 when it was employed against the French Army at Ypres. Chlorine gas destroyed the respiratory organs of its victims and this led to a slow death by asphyxiation.
It was important to have the right weather conditions before a gas attack could be made. When the British Army launched a gas attack on 25th September in 1915, the wind blew it back into the faces of the advancing troops. This problem was solved in 1916 when gas shells were produced for use with heavy artillery. This increased the army's range of attack and helped to protect their own troops when weather conditions were not completely ideal.
After the first German chlorine gas attacks, Allied troops were supplied with masks of cotton pads that had been soaked in urine. It was found that the ammonia in the pad neutralized the poison. Other soldiers preferred to use handkerchiefs, a sock, a flannel body-belt, dampened with a solution of bicarbonate of soda, and tied across the mouth and nose until the gas passed over. It was not until July 1915 that soldiers were given efficient gas masks and anti-asphyxiation respirators.
One disadvantage for the side that launched chlorine gas attacks was that it made the victim cough and therefore limited his intake of the poison. Both sides found that phosgene was more effective poison to use. Only a small amount was needed to make it impossible for the soldier to keep fighting. It also killed its victim within 48 hours of the attack. Advancing armies also used a mixture of chlorine and phosgene called 'white star'.
Mustard Gas (Yperite) was first used by the German Army in September 1917. The most lethal of all the poisonous chemicals used during the war, it was almost odourless and took twelve hours to take effect. Yperite was so powerful that only small amounts had to be added to high explosive shells to be effective. Once in the soil, mustard gas remained active for several weeks.
The German Army also used bromine and chloropicrin. A nerve gas obtained from prussic acid was also developed by French scientists, but was not used a great deal on the Western Front. It has been estimated that the Germans used 68,000 tons of gas against Allied soldiers. This was more than the French Army (36,000) and the British Army (25,000). An estimated 91,198 soldiers died as a result of poison gas attacks and another 1.2 million were hospitalized. The Russian Army suffered 56,000 deaths
(1) In 1930 H. S. Clapham published a book of his experiences during the First World War called Mud and Khaki: The Memories of an Incomplete Soldier.
The shells came over just above the parapet, in a flood, much more quickly than we could count them. After a quarter of an hour of this sort of thing, there was a sudden crash in the trench and ten feet of the parapet, just beyond me, was blown away and everyone around blinded by the dust. With my first glance I saw what looked like half a dozen bodies, mingled with sandbags, and then I smelt gas and realised that these were gas shells. I had my respirator on in a hurry and most of our own men were as quick. The others were slower and suffered for it. One man was sick all over the sandbag and another was coughing his heart up. We pulled four men out of the debris unharmed. One man was unconscious, and died of gas later. I started at once to build up the parapet again, for we had been laid open to the world in front, but the gas lingered about the hole for hours, and I had to give up as it made me feel very sick.
(2) William Pressey was gassed on 7th June 1917 at Messines Ridge. He survived the attack and later wrote about the experience of being gassed.
I was awakened by a terrific crash. The roof came down on my chest and legs and I couldn't move anything but my head. I found I could hardly breathe. Then I heard voices. Other fellows with gas helmets on, looking very frightened in the half-light, were lifting timber off me and one was forcing a gas helmet on me. Even when you were all right, to wear a gas helmet was uncomfortable, your nose pinched, sucking air through a canister of chemicals.
I was put into an ambulance and taken to the base, where we were placed on the stretchers side by side on the floor of a marquee. I suppose I resembled a kind of fish with my mouth open gasping for air. It seemed as if my lugs were gradually shutting up and my heart pounded away in my ears like the beat of a drum. On looking at the chap next to me I felt sick, for green stuff was oozing from the side of his mouth.
To get air in my lungs was real agony. I dozed off for short periods but seemed to wake in a sort of panic. To ease the pain in my chest I may subconsciously have stopped breathing, until the pounding of my heart woke me up. I was always surprised when I found myself awake, for I felt sure that I would die in my sleep.
from www.spartacus.schoolnet.co.uk/FWWtrenchfood.htm