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Si was getting desperate. He unrolled the counterpane and slashed it into strips with his bowie. "My mother made that with her own hands," he explained to a comrade, "and if I can't have the good of it no infernal rebel shall. He next slashed the boots up and threw them after the quilt, and then hobbled on to overtake the rest of his company.

He had been in service just long enough to believe that the Colonel ought to look out for and attend to everything.

About six months taught Si what all the soldiers learned by experience, that the best way to eat the average hardtack was to take it "straight"—just as it came out of the box, without any soaking or frying or stewing. At meal-time he would make a quart or so of coffee, stab the end of a ramrod through three or four slices of sowbelly, and cook them over the coals, allowing some of the drippings to fall upon the hardtack for lubricating purposes, and these constituted his frugal repast.

One day, while the Army of the Cumberland was beleaguered in Chattanooga and the men were almost starving on quarter rations, Gen. Rosecrans and his staff rode out to inspect the lines. As the brilliant cavalcade dashed by a lank, grizzled soldier growled to a comrade:

"We'll see, Mr. Klegg," said the Captain, "if you can't learn to handle your arms without mashing the toes and stabbing the eyes out of the rest of the company."

These words struck the unwilling ears of Co. Q, 200th Ind., the next time Buell halted his army to draw a long breath.

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