Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War. Soyer Alexis

work in the various hospitals, and my Scutari kitchen was nearly finished, an entirely new plan suggested itself to my mind. It was as follows:—Instead of commencing with a hundred patients at a time, as I had at first intended, I changed my mind, and preferred making a grand opening, resolving to invite all the heads of the medical department in the various hospitals, as well as some of the most eminent among the French and Turkish medical staff. This, I was aware, was a bold experiment; for had I failed—and many unforeseen events might have caused such a result—my reputation would have suffered. I was, therefore, well aware that I was risking the labour of twenty years against an uncertainty; as all those I was about to invite would come to watch my proceedings with the eyes of Argus, and would judge of my plans accordingly. At all events, my sample trials had already given great satisfaction to two eminent doctors. In pursuance of this plan, I went to Lord William Paulet, explained it, and begged him to send, or cause to be sent, invitations to all the principal officers to honour me with their presence upon the occasion, which his lordship kindly promised to do. I also apprised the doctor-in-chief, who promised to attend himself, and invite the principal medical gentlemen to do the same.

      The opening day was fixed for the following Monday—it was then Tuesday—leaving me till Thursday to finish my preparations. On the Friday morning, after having inspected several kitchens, and gone through a number of wards, I was suddenly taken ill. I seemed to have forgotten everything, and experienced at the same time a sensation of brain fever. There were, however, none of its symptoms. Although I was quite conscious of what I had to do, I was entirely incapable of doing it, or of ordering anything or directing any one. In fact, I began to fear that all my former endeavours would prove useless, and the opening of my kitchen be a marked failure. The day appointed by Lord Paulet could not easily be changed, and such a course would have caused the success of my project to be doubted. Though I had a couple of assistants, neither of them could carry it out for me, as they did not know my plans. This sudden indisposition I only mentioned to my people and to Doctor Macgregor, who told me to keep quiet, and gave me some soothing medicine. It was Sunday afternoon before my head was clear, and, after a good night’s rest, I felt myself again, and quite able to open my kitchen on the day appointed.

      The doctor attributed this mental disorder to the effect produced by the immense number of sick and wounded I was in the habit of seeing daily, and the numerous dead bodies passing before the windows to be buried. I had also witnessed several cases of autopsy and some operations. “This,” he said, “with the constant worry of business, has unnerved you to that extent, that had you unfortunately taken the fever, you would perhaps never have recovered your senses.” However, thanks to a kind Providence, I was able to open my kitchen at the appointed time. It met with perfect success, and the entire approbation of all the medical gentlemen and visitors present. They all expressed themselves highly gratified, and declared that the various samples of diets I then submitted for their opinion were much preferable to those produced under the old system, besides having the merit of being concocted with the same ration allowance.

      The plan I adopted was this:—my samples of diets and extra diets being prepared, I arranged the basins containing the different diets on the table, and in juxta-position I placed those prepared by the soldiers, affixing a number to each, to enable the people present to make a comparison. All was ready by eleven o’clock, and one being the time appointed for the arrival of the visitors, I fetched Doctor Cumming, and requested him to taste the several samples, and give me his candid opinion; observing that everything was made from the usual allowance, and cost about the same, or even less, when made in large quantities.

      No. 1, was beef-tea. Tasting my sample first, Doctor Cumming pronounced it good; the other, without taste or flavour. No. 1 was adopted.

      Then followed chicken-broth, mutton-broth, beef-soup, rice-water, barley-water, arrowroot-water, ditto with wine, sago with port, calves’-foot jelly, &c. Everything was found superior, and so highly commended by the doctor-in-chief, I no longer had any doubt of success, nor of the general approval of all the faculty. I promised to lay the recipes for my new diets before the doctor the next day, and he retired.[10]

      About half-past twelve, the kitchen was crowded to excess with military and medical men. Lord William Paulet entered, followed by his staff, and accompanied by Mr. Milton, Mr. and Mrs. Bracebridge, &c. They were much pleased with the cleanly appearance of the kitchen, and equally surprised at the alteration which it had undergone in so short a time. I then showed his lordship round, carefully pointing out to him the simple but useful alterations I had effected; and requested him to taste the various samples, compare the one with the other, and give his candid opinion thereupon. Having done this, Lord W. Paulet expressed his high satisfaction, and to confirm it, while in the kitchen, wrote the following letter:—

       Lord William Paulet to Monsieur Soyer.

      It is with great pleasure that I state I have carefully viewed and tasted the new diets introduced by Monsieur Soyer in the hospitals this day; and had I not seen and tasted them, I could not have believed that such an amelioration could have been produced from the same materials as allowed by Government.

      W. Paulet.

      

      Above a hundred officials from the various hospitals were present, and many of the Sisters of Mercy. Not one person had anything to say in disapproval; but, on the contrary, praised everything. This was sufficient to stamp it with success. The only thing I regretted was, that—owing to the rough state of the Bosphorus that day—Lady Stratford de Redcliffe, as well as a number of military men and medical officers from the French and Turkish hospitals, were not present. However, they visited my kitchen some days after, and having inspected everything, added their testimonials of approbation to those I had already received. They were particularly struck with the cleanliness and order in a place where so much was done daily.

      The day after the opening, I proposed to Doctors Cumming and Macgregor, the superintendent, to take one wing of the hospital, which contained one-fourth of the patients, and supply these with all which they might require. This I did with the greatest ease, and without the least confusion, much to the satisfaction of the patients. I continued to do this for three days, and then took half of the hospital in hand. As I wished fully to impress the patients with the superiority of my newly-adopted diets, I then took the other half in hand, and put the first back to the old régime, for a day or two, as I was not quite prepared to undertake the whole at once. The patients immediately became dissatisfied, so I was obliged to go with Dr. Macgregor to them and explain the reason of the sudden change, which was only momentary, three cheers from my numerous guests closing my laconic, though effective, speech.

CHAPTER XII.

       THE SCUTARI MISSION ACCOMPLISHED.

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