
Helping the Enemy : Grey Warfare.

Disclaimer: “As an Amazon Associate I may earn from qualifying purchases.” Adsense and Infolinks were no help at all.
If you have enjoyed this article or it has been helpful to you please feel free to show your appreciation. Thank you.
Read The Third Wave by Alvin Toffler!




150 passus around the battlefield range of a bow.






Continuing the brief discussion on cavalry weapons started yesterday:





An interesting bit of trivia is that the first German killed by a British solider during World War One was killed by a 1908/1912 sabre.
To discuss cavalry, and the French cuirassiers in particular, it is necessary to understand a few basic facts.
While not the most intelligent of animals, most horses are not so stupid that they can be made to charge into a wall, be the wall composed of bricks or men.
An infantry unit in correct formation can withstand a cavalry charge so long as it maintains its integrity, nerve and discipline.
If an infantry formation can be disrupted, either physically or psychologically, it may be shattered by a cavalry charge and either destroyed or routed.
On these simple facts much of the course of human history has often pivoted.
The French cuirassiers were formed by Napoleon in 1801 and were intended for a specific purpose. The cuirassiers were intended to be a heavy cavalry reserve.
Scouting, skirmishing, foraging and screening were the tasks of other cavalry.
Cuirassiers were to be held back until the time and conditions were right for them to deliver a sledgehammer blow.
During the Battle of Waterloo, unsupported cavalry had to try and break British squares and the cuirassiers were deployed too early.
A cuirassier's reason for being was the charge.
The approach of massed charging cuirassiers is reported to have had a mesmerising effect on an enemy.
This was recognised by the cuirassiers themselves, and a gorgon-head is a common decorative motif on their equipment.
The psychological effect of being charged might successfully delay the enemy's adoption of a formation that could resist it.
Although issued with carbines, the cuirassiers often did not bother carrying them or the associated paraphernalia necessary for loading them.
Only 20% of cuirassiers felt inclined to carry pistols.
The cuirassier's attack of choice was the arme blanche and the massed charge.
During a charge there was not time to fire firearms.
If the charge was successful, the enemy would be broken and routing and the advantage would need to be pressed home with the weapon in hand.
Now that we have some context, we can examine the type of sword used by the cuirassier.
Cavalry charges were made with the point of the sword directed forward like a lance.
The French were also notable advocates of the thrust being superior to the cut or slash.
Marshal Saxe wanted cavalry to be equipped with a triangular-section blade that could not be used to cut.
Not surprisingly the blade of a cuirassier's sword was straight, long and designed for thrusting.
The first swords issued to the cuirassiers had a flat blade and a hatchet point.
Readers familiar with British cavalry swords of this period will know that the 1796 Heavy Cavalry sabre of this time also originally had a hatchet point and was influenced by the Austrian 1775 cavalry sword.
Unlike the British weapons, the French swords had a tapered blade.
The cuirassier sword continued to evolve until it reached the form typified by the Model 1816 French Cuirassier's Sword.
With minor variations, swords similar to the 1816 seem to have armed the cuirassiers well into the 20th century.
The 1816 had a 95 cm long, straight tapered blade with a spear point and double fullers for lightness and rigidity.
Many earlier hatchet pointed swords were reground to have a spear point.
The French favoured the use of the sword point since it was more likely to inflict a fatal wound. This tactic was not without its potential drawbacks, however.
If delivered from a speeding horse, a bad strike could result in a sword wrenched from the hand and left behind buried in a target, leaving the user unarmed on a battlefield.
If attacking a routing enemy, their backs might be protected by their packs and equipment.
In his manual on the 1913 Saber, George Patton advocated thrusting at the flank of a fleeing enemy but the successful timing and execution of this from a speeding horse might prove problematic.
In one of his books, Bernard Cornwell describes cavalry attacking fleeing infantry with a backhand cut at the face as they passed. While not necessarily fatal, the physiological effects of such attacks on a fleeing unit should not be overlooked.
It is also worth remembering that in the chaos of combat, even the best trained man may swing rather the thrust and there will be times when a cut can be made in less time than it takes to position a point for a thrust.
During a close combat there may be insufficent room to bring the point of a long blade to bear.
I have never personally handled a cuirassier sword, but it seems an intelligent design for heavy cavalry.
It has a long reach and the taper of the blade probably helps handling.
The blade appears well designed for thrusting but offering the option of cutting when needed.
Some writers consider the French Model 1816 and the British 1908 as the best cavalry swords of all time,
When Patton was designing the 1913 cavalry saber he submitted a British 1908 and a Waterloo-era cuirassier sabre for reference.










For today’s blog I will make some observations about how some people approach problems and also give you a simple recipe for when you need quick and simple.
I have had the misfortune to work with certain individuals that are quite incapable of doing things simply.
Some have even been considered “negative manpower” in that when they were involved in a job we needed more people to compensate for all the speedbumps they threw in our way and spanners they cast in the works.
It is quite incomprehensible to them that equal or superior results may be achieved by simpler means.
If they were in a fight and their attacker fell down they would probably go to ground themselves and try to apply some fancy holding technique.
Simply stomping on the attacker's leg and running away would never occur.
I am reminded of this since the other day I remembered that we had some eggs that were due to be used up. An omelette would be nice, I decided.
I recalled that somewhere in my collection of recipes was directions to make an omelette.
There was something about waiting 30 seconds and then bringing the edges into the centre, waiting another 30 seconds and doing something else, then another 30 secs and so on.
Sitting at work I decided to see if I could find this method on-line. I websearched “30 second omelette” and to my surprise got methods for cooking omelette in only 30 seconds!
Much mumbo-jumbo seems to have been written about the difficulty of making perfect omelettes!
The following may not be perfect or the best-ever, but I doubt you will be disappointed!
The basic method is this:
Add salt, pepper and three eggs to a bowl and beat with a balloon whisk or fork until mixed evenly.
Heat your frying pan good and hot. I use oil but add a blob of butter if I have some. Let the butter melt and wait until it just browns (or a few moments before!)
Give your eggs a final whisk and in one smooth, quick action pour the mix into the pan.
You now just swirl the mix around the pan and shake the pan to spread it evenly. Mine seem to take a little more than 30 secs but I am a little cautious with the heat.
Watch for when some of the egg is still liquid but cannot be sloshed around over the rest of the omelette. Underside should be golden brown.
This is when to add the filling and fold the sides over. The remaining “wetness” helps glue the flap over and will cook from residual heat while you are sliding the omelette onto the plate.
I like to use garlic salt rather than plain salt.
Some herbs or Worcestershire, soy or tabasco sauce added to the mix is not bad either.
I had a single rasher of bacon to use up so shredded this and fried it in the pan bottom before adding the omelette mix.
While I was writing this I came across a method for cooking an omelette in a bag claimed to be a “kitchen hack”. “Only” takes 13 minutes!
