TRAINING ON FARM LANDS 
LIFE OF THE TERRITORIAL IN THE COUNTRY 
HEALTH AND FITNESS 
(FROM OUR SPECIAL CORRESPONDENT) 
ABBOTS LANGLEY, Friday

Here, in the heart of a purely agricultural country, I came upon one of the many City Territorial Regiments which are billeted, chiefly on the farmers, and got an insight into how these troops are housed, fed and trained in rural districts remote from the conveniences of towns. It was mid-day when I got there, and the men were just returning to their quarters for dinner after the morning’s training and manœuvring in the fields. What I am about to say should remove misconceptions and allay apprehensions as to the lot of the Territorials at their war stations which have been too current of late. 

Each company of the battalion I saw is self-contained as regards lodging and messing. The men sleep and feed together. From what I saw of the rations they appear to be abundant and of good quality. The daily allowance of each man is a pound of fresh meat, a ¼lb of bacon; a pound of bread; plenty of potatoes; also jam, tea, and sugar. Curiously enough, neither milk or butter is included in the Government rations. This is not to say, however, that the men have to go without them. A contribution of a half penny a day per man is found to be adequate for the provision of these extras, or as an occasional substitute, a tin of sardines . Through the kindness of the farmers, or in return for help given by the troops on the farmsteads, such vegetables as cabbage and turnips are added to the men’s dietary. 

The cooking is done by men of the company, who volunteer, or are selected, for the work. I went into several of the open-air kitchens of the battalion -- usually a secluded corner of the farmyard -- while dinner was being prepared, and was struck by the ingenuity of the men, in turning what would seem to be the most unlikely of places to useful purposes. A circular oven, built over with clay and served with a fire underneath, does the roasting and baking; and stews -- which I was told are greatly liked by the men -- are cooked in pots over an open fire. The same apt handiwork is apparent in the turning of barns and cowsheds into dormitories. Out-offices of farms, which were all of a litter when the men were first billeted in them, have been made to provide quite excellent sleeping accommodation. The floors are covered by straw; each man lies wrapped in two blankets, and there are many little devices and contrivances which it would be tedious to describe, but which add to the general comforts. 

THE DAY’S WORK 

Men and officers are up at 5 o’clock. Hot coffee, cocoa, or soup is served round. Then follows an hour’s physical exercise in the open air. This may take the form of a cross-country run, the digging of trenches, or a swim in the neighbouring canal; or rendering any help the farmers may lack on account of the deficiency of labour due to the rush to the Colours. The men return at 7 o’clock for breakfast. An hour later they are out again for military exercises, which last until half-past 12 o’clock; and after dinner they are similarly employed from 2.30 to 4.30. At 6 o’clock each company is instructed in tactics indoors by the officers. There are night manœuvres three times a week. Finally, the men have a half day off on Saturday; and the only Sunday duty is the Church parade. Vigilance and readiness for the sudden emergency or call are inculcated.