Hardtack Dimensions?

[Brian Wiswell]

Re: Hardtack Dimensions?

A museum a few miles from me has an original piece of hardtack on display, with provenance. It was issued in May 1865 to an Iowa soldier in the Nebraska Territory (his regiment was sent west to guard against further Sioux uprisings, rather than south to fight the rebels.) It is in an upright glass case, about a foot from the glass, so these dimensions are approximate.

Are you ready? It's about 6" x 6". Not kidding. It is veritably a meal unto itself.

It has sixteen holes, each about 1/8" across.

Yep! I saw one last week at the Manassas Visitors Center. It looked about the same size. I didn't know that some were made so big.

Brian Wiswell

[Charles Heath]

Re: Hardtack Dimensions?

This quote isn't about size, but Kilburn's work was mentioned at AHT, and this oft posted quote is handy, especially for those who haven't seen it lately:

Hard Bread

"Should be made of best quality of superfine, or what is usually known as extra superfine flour; or better, of extra and extra superfine, (half and half). Hard bread should be white, crisp, light and exhibit a flaky appearance when broken. If tough, solid and compact, is evident the fault is either in the stock, manufacture or baking; it should not present the appearance of dried paste. If tough and pasty, it is probably manufacture from grown wheat, or Spring wheat of an inferior kind. In all cases it should be thoroughly cooled and dried before packing. Kiln drying, where practicable, for long voyages, is particularly desirable; but if really and thoroughly dried in the oven, hard bread will keep just as well and its flavor is not destroyed. To make good hard bread, it is essential to employ steam; hand work will not do.

The dough should be mixed as dry as possible; this is, in fact, very essential, and too much stress can not be placed on it. Good stock, dry mixed, and thoroughly baked, (not dried or scalded) will necessarily give good hard bread. If salt is to be used, it should be mixed with the water used to mix the dough. Both salt and water should be clean. Bread put up with the preceding requirements should keep a year; but as a usual thing, our best bread as now made for army use, will keep only about three months. Good, bread, packed closely and compactly should not weigh, net, per barrel, more than 70 or 80 pounds; should it be heavier that 80 it indicates too much moisture. The thickness of the biscuit is important; it should not be so thick as to prevent proper drying, or so thin as to crumble in transportation. The quality of stock used for hard bread can be partially told by rules mentioned in the article 'Flour,' as far as they apply. The term 'sprung' is frequently used by bakers, by which is meant raised or flaky bread, indicating strong flour and sound stock. The cupidity of the contracting baker induces him to pack his bread as soon as it comes out of the oven, and before the moisture has been completely expelled by drying. Bread of this kind hangs on breaking; it will also be soft to the pressure of the finger nail when broken, whereas it should be crisp and brittle.

The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top and bottom 1/2 inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with light iron or wood. The bread should be packed on its edge compactly, so as not to shake.

Bread thoroughly baked, kiln dried, and packed in spirit casks, will keep a long time but it is an expensive method. If bread contains weevils, or is mouldy, expose to the sun on paulins, and before re-packing it, rinse the barrel with whiskey." - Source: - Lt. Col. C.L. Kilburn, Assistant Commissary General of Subsistence - Notes on Preparing Stores for the United States Army and on the Care of the Same, etc, with a few rules for Detecting Adulterations - Printed 1863

Kilburn started his military career as a cadet at the USMA on July 1, 1838, and retired from Active Service, May 20, 1882, with the reason being "Over 62 Years of Age." This was reported in the New York Times on May 21, 1882.