1999
Event Schedule

Vincennes, IN May 29-30
So. Milw., WI Jun 24-28
Indy, IN Jul 10-11
Wheaton, IL Jul 31 -Aug 1
Ft. Recovery, OH Aug 14-15
Fredonia, WI Sep 4-5
Danville, IL Sep 18-19
Warsaw, IN Sep 25-26
W. Lafayette, IN Oct 2-3

Meal Schedule
for 1999:

Vincennes - Sawyer
So. Milwaukee - Phillips
Indianapolis - Open
Wheaton- Weigel
Ft. Recovery - Rogers & Bradley
Fredonia - Ervin
Danville - Sawyer & Krug
Warsaw - Rogers
W. LaFayette - Open

Spring Muster May 1 & 2
Prepare for Inspection

COMMANDERS CORNER:
By Gary Weigel

I hope this finds everyone healthy and in good spirits. In a few weeks is our spring muster at the Davis'. Please remember that we are going to be setting up camp. So come prepared. We shall inspect all soldiers (bring your paper work handed out at the winter meeting) filled out complete as well as your complete kit.

Corporal Krug has worked out a schedule for the weekend. You will need paper and pencil, 120 cartridges, and yourself. Review your manual of arms. Bring some money and we shall try out our new commissary system.

I hope everyone has a wig or has made allowances for false hair.

Look forward to seeing you all very soon.

SEASONING WOOD:
Wooden bowls and spoons were some of the more common eatingware among 18th-century soldiers. Examples of wooden spoons, cups, tankards and plates all survive in various museums and collections, and many of them are very similar to items commonly available today. Wood was readily available in military camps and could easily be whittled to shape by frugal soldiers. Like cast iron, wooden bowls and eating utensils need to be seasoned to perform properly.

Well-seasoned woodenware won't split or crack, and food doesn't stick to it making clean-up a breeze. Seasoning also imparts a great "patina" on the wood -- darkening it and bringing out the grain. It takes very little time and attention to season wood. All you need is a bottle of good quality vegetable oil and about five minutes of your time. Simply pour a small amount of oil into your hand and rub it into your bowl, plate or utensil. Repeat this process to coat all surfaces, paying particular attention to the "end grain" areas.

That's basically all there is to it. Repeat this process every few days for a week or two and your wood will be well-seasoned. Makers of today's fine woodenware recommend oiling their products: "once a day for a week, once a week for a month, once a month for a year, and once a year for a lifetime." I don't know that you have to strictly follow this schedule, but oiling your woodenware often and regularly especially when it's new -- is essential (leave your wooden items out on display in your home you will be more likely to remember to oil them).

Like cast iron, you should NOT use soap to wash up your wood -- it will draw-out the oils and you'll just have to season it all over again. Well-seasoned wood rinses clean with boiling water, which will also kill any bacteria that may be lurking on it, so you shouldn't need to use any soap.