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IT WAS told in the last chapter how the patriotic impulses of Si Klegg, of the 200th Ind., reached his stomach and digestive apparatus, and brought them under obedient subjection to hardtack. He didn't have quite so rough an experience with that other staple of army diet, which was in fact the very counterpart of the hardtack, and which took its most popular name from that part of the body of the female swine which is usually nearest the ground. Much of Si's muscle and brawn was due to the fact that meat was always plenty on his father's farm. When Si enlisted he was not entirely free from anxiety on the question of meat, for to his appetite it was not even second in importance to bread. If bread was the "staff of life" meat was life itself to Si. It didn't make much difference to him what kind it was, only so it was meat. He didn't suppose Uncle Sam would keep him supplied with quail on toast and porterhouse steaks all the time, but he did hope he would give him as much as he wanted of something in that line.

The pickled pork was comparatively free from this cause of irritation. It was all alike, and was simply "Hobson's choice." Si remembered the fragrant and delicious fried ham that so often garnished his mother's breakfast table and wondered why there was not the same proportion of hams and sides in the Commissary that he remembered in the meathouse on the Wabash. He remarked to Shorty one day:

"Load in nine times—Load!"

"Well, Si, what does she say?" said his friend Shorty.

"I reck'n 'twont be long, now, till yer catches on ter the meanin' ol what a grayback is. Ye'll know all 'bout it purty sudden. This ain't the first one I ever seen."

"Well, Shorty, I ain't going to tell my folks; it 'd jest make my mother feel awful to know I was that way. And sister Maria, and—"

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