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The sketches in this first number are the original ones published in The National Tribune in 1885-6, revised and enlarged somewhat by the editor.

"Certainly," responded Josiah, "I wouldn't think of going away without 'em."

"You have to bear on hard," said the veteran, with a grim smile.

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.

"I wonder where all this pork comes from?"

His comrade "allowed" that it was hard, but supposed they, had got to get used to such things. He said he heard the Captain say he would let Si out the next day.

"Yours till deth, Annabel."

calls em cavilry. Me and all the rest of the boys wants to

And Si pointed to the object of his inquiry that was leisurely creeping toward a hole in the elbow of his outer garment.

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