In the narrative, an officer watches his company conducting a “ruck attack” on a position. A ruck attack is an assault where the troops wear their rucksacs. This slows the soldiers down, makes them larger and more obvious targets and tires them out more quickly. Shooting from a prone position may be problematic if the pack prevents the soldier raising his head. Despite the obvious disadvantages, the ruck attack remains common in certain armies, both in training and actual combat operations.
The officer watches his near exhausted men and ponders if there is a better alternative.
The proposed solution has two parts. The first is the attacking force should be equipped thus:
• Clothing appropriate for the climate, season and weather
*The jacket and trouser liners were included if it was a “seasonally transitional period”. The mention of the blanket and insulated boots suggest the cold of Korea was still fresh in many soldiers’ minds.
If you have read Kephart, you will know that an outdoorsman’s pack was once exactly that: a package of items wrapped in canvas (above).
The bed roll was primarily intended to be moved by truck or jeep. When necessary it could be carried by the infantryman. The author suggest re-rolling the item into a horseshoe roll, or fitting the bed roll with a rope or carrying strap.
The use of a shelter-half for the outer layer is particularly clever. Being made of canvas, it is robust and relatively damage tolerant. It is better suited for this roll than a poncho or more modern nylon tent might be. Shelter-halves were widely available from military supplies and easily replaced. A shelter-half could be put to a number of other uses other than as a pup-tent. See this video for a “pegs before poles” method of setting up a shelter-half tent. The only objection to using a shelter-half is that most are green, rather than more versatile dull brown or camouflage finishes.
Also notable was this officer understood that toiletries were not something a soldier needed to carry on his person.
Can we adapt this concept to more modern equipment? An all-weather blanket that can serve as a ground cloth and for other uses would be a good addition. Air mattresses are not common with modern users. I do know some soldiers who use self-inflating sleeping mats. Most, however, use foam kip-mats. Even when trimmed down, these tend to be bulky. Similarly, a poncho liner is rather bulky when rolled. I am not sure you could roll these up in a shelter half with a sleeping bag and still have a roll only a foot in diameter.
In the article, mention is made of stowing bed rolls in waterproof bags. An obvious extrapolation of this is to carry a bagged bed roll within a medium-sized rucksac. Packs would be clearly marked with name, squad, platoon and company, for example: Grant N. 471, 3-2-B. The pockets of a rucksack are a more convenient place to carry a wash-kit, canteen cup and some other items. A foam kip mat can be rolled separately from the bed roll and carried along side it within or outside the pack. Kip mats have uses in addition to sleeping on, so having them separate is more convenient.
When bed rolls are brought forward, rations and ammunition will probably be brought with them. If a unit has to fall back the rucksacks used to move the bed rolls can also carry some of the rations and ammunition too.
The specific contents of a bed roll with vary with climate and other factors.
When in transit, experianced soldiers will keep their bed roll close to hand. If baggage gets misdirected or delayed, the soldier still has the essentials necessary for a good night’s rest.
The article Pedomic Mobility was written for infantry companies conducting operations within range of support units. It may, however, provide some inspiration for independent outdoorsman both as to how and what they may carry.
One of the interesting things I have learnt during lock-down was that I could be happy with much smaller portions of food than I was accustomed to.
Before lock-down, I had already stopped including pasta, potatoes or rice in my meals. Meals at home would be just meat and vegetables. During lock-down many meals became just a portion of meat or fish (battered fish bakes very nicely in a halogen oven!). Other nights dinner might just be a bowl of sweetcorn with a dash of Tabasco. The roast potatoes I had left after Christmas dinner formed a couple of nights' dinners on their own.
While individually, many of these meals were not balanced, things seemed to even out nutritionally over a week or more. Generally, these relatively modest portions satisfied me. If I felt peckish later on, I would eat some fruit. If a fancied some desert, this would often be fruit. Some nights, when I did not feel hungry, dinner might just be fruit. Typically I only ate twice a day. Breakfast/ brunch was usually a serving of porridge with a few sultanas.
Less Plate, More Satisfaction?
I am reminded of this since recently I heard someone comment “People eat too much because plates are too big! Use smaller plates and they will eat less.” Often when eating my modestly sized meals I have used the small 21cm diameter side plates rather than the full-sized dinner plates. When food does not need cutting up I usually use a 16cm/ 500ml bowl. My small meals had satisfied me both physically and psychologically. Enough really is as good as a feast!
I did a little research, and the idea of using smaller plates has some support. I also came across the suggestion that plate colour may also have an effect on satisfaction. My small plates and bowls are black, which is a good colour for contrast. Red is apparently even better.
There seems to be something to all this. The “first bite is always with the eye”, so there seems to be some logic that the presentation of a meal has some effect on psychological satisfaction with portion size. If you want to drop a little weight, a few red bowls and small plates may be a useful investment. I would advise getting those that can be used within a microwave oven.
After you eat, it is a good idea to drink a glass of tap-water and clean your teeth.
To the above, I have an additional suggestion. If you cook your own meals, try using smaller cooking vessels. It is all too easy to increase the quantity you are cooking if you use large capacity pots. And once the food is cooked, it would be sinful to let it go to waste! Instead it goes to waist.
I have put my large pans back in the cupboard and dug out a couple of small saucepans, each about one-litre capacity and around 17cm diameter. For meals for a single person these should be quite adequate for anything you need a saucepan for. I have an even smaller “milk pan”, but this is in daily use cooking my porridge. Also milk pans generally do not come with lids, and a lid is often needed for more efficient cooking.
A smaller pan may mean you have to cook on a smaller hob than you usually used. I have also noticed I need a slightly lower flame setting to prevent flames wastefully lapping up the sides of the pot. Thus using a smaller pot is saving me some fuel and money. Smaller capacity saves both time and water.
And if further incentive were needed, mastering cooking with small pots is good training for when you may have to cook in just a canteen cup.