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History of Morgan's Cavalry
written by "Duke, Basil Wilson, 1838-1916"
...dash;tremendous, at least, for the latitude and season. After crossing Mud river, there was no longer cause for apprehension, and we marched leisurely. Colonel Morgan had found the country through which he had just passed filled, as he had expected, with detachments which he could master or evade, and with trains, which it was pleasant and profitable to catch. He and his followers felt that they had acquitted themselves well, and had wittingly left nothing undone. If there was any thing which they could have "gone for" and had not "gone for," they did not know it. A very strong disposition was felt, therefore, to halt for a few days at Hopkinsville, situated in a rich and beautiful country, the people of which were nearly all friendly to us. We knew that we would receive a hospitality which our mouths watered to think of. Colonel Morgan felt the more inclined to humor his command in this wish, because he himself fully appreciated how agreeable as well as beneficial this rest would be. Before commencing the long and rapid march from Gum Spring to Hopkinsville, we had all been engaged in very arduous and constant service. This last mentioned march was by no means an easy one, and both men and horses began to show that fatigue was telling upon them. Many of the men were then comparatively young soldiers, and were not able to endure fatigue, want of sleep, and exposure, as they could do subsequently, when they had become as hardy and untiring as wild beasts. On this march I saw more ingenious culinary expedi[Pg 291]ents devised than I had ever witnessed before. Soldiers, it is well known, never have any trouble about cooking meat; they can broil it on the coals, or, fixing it on a forked stick, roast it before a camp fire with perfect ease. So, no matter whether the meat issued them be bacon, or beef, or pork freshly slaughtered, they can speedily prepare it. An old campaigner will always contend that meat cooked in this way is the most...

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