Garrison ration

A garrison ration is the quantity and type of food served to a soldier when they are stationed somewhere. It is generally not the same as the rations fed to troops in combat or transit - usually termed combat rations, field rations, marching rations or some other task-specific term. This term is mostly used with respect to historic militaries. Modern thinking about nutrition and military logistical support is generally very different today, although people may still speak of garrison rations in relatively underdeveloped countries.

Traditionally, the garrison ration of an army was quite simple and often inadequate for basic nutrition. The British army in the 18th century encouraged troops to grow vegetables at their bases, and sometimes raise livestock, in order to supplement their nutrition. British garrison rations at the time generally consisted of one pound of bread and three-quarters of a pound of beef daily. [1]

German rations were issued on a scale according to the duties and locations of the troops, there were 4 scales of ration;

Ration I (Verpflegungssatz I) is for troops committed to combat, for those that are recuperating from combat, and for troops stationed in Norway north of 66° N. Latitude.

Ration II (Verpflegungssatz II)is for occupation and line-of-communication troops.

Ration III (Verpflegungssatz III) is for garrison troops within Germany.

Ration IV (Verpflegungssatz IV) goes to office workers and nurses within Germany.

In 1689 the first Royal warrant was published concerning the messing provisions for troops. The Commissary General was authorised to issue rations on a repayment basis. The ration was two-thirds of a pound (302 g) of bread and two-thirds of a pound of meat. fourpence (4d) was deducted daily from the soldiers' pay.

As there were no barracks at the time, soldiers were billeted on inn-keepers. The inn-keepers would receive fourpence to provide meals to the billeted soldiers.

In 1792 barracks for soldiers were introduced and soldiers were given 1½d a day for bread.

In 1795 allowances for bread and necessities were consolidated to 2¼d per day and was later increased in the year by 1½d per day to reflect increased prices of bread and meat.

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