Military Instructors Manual by James P. Cole and Oliver Schoonmaker

J >> James P. Cole and Oliver Schoonmaker >> Military Instructors Manual

Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25

Artillery:
The close supporting arm of the infantry.
Its targets are those most dangerous in the eyes of the infantry.

Cavalry:
Reconnaissance--supports the other arms and is valuable in pursuit.

Combat:
Offensive.
Defensive.
(a) Temporary.
(b) Passive defense.

Combat Principles:
Fire superiority.
Unity of command.
Simple and direct plans and methods.
All troops necessary to mission must be assigned at beginning.
Detachments justifiable only when they can contribute directly to
success of main battle.
Some reserves must be kept.
Flank protection and reconnaissance.

Fire Superiority:
Must be gained early and maintained.

Frontage of Units:
Depth in formation for combat rather than extension of line.

Reserves:

Fresh troops must be on hand to

(1) Give fire line impetus.
(2) To penetrate enemy lines.
(3) To fill gaps and help reorganization.
(4) To meet counter attacks.

Plan of Action:
Mission of army is to win battle.
Offensive action must be the rule.
When enemy is near every available means must be taken to gain
information, in order to prepare for deployment.

Offensive Combat:
The attack develops into 2 parts.
(1) Assaulting hostile position at selected points.
(2) Threaten or assault all other parts of enemy line in order
to hold enemy from reinforcing operations.

Enveloping Attack:
Advantage of converging fire upon position.

Holding Attack:
An attack for holding enemy in one place, while assaults made at
another point.

Assaults:
The local concentrated offensive.

Pursuit:
Only by energetic pursuit can the full fruit of victory be gleaned.
Its purpose is to cause the greatest loss in personnel and morale
possible cavalry and artillery active.

Defensive Combat:
Passive defense--to gain time, or to hold certain points pending
results in other parts of the line.
Defense seeking a favorable decision--a parrying of blows while
seeking a favorable opening.
Counter attack the crisis of this form.
Counter attack--made by launching reserves at the flank, while the
enemy is fully committed to the attack.

Defensive Positions:
Requisites:
Clear field of fire.
Flanks naturally secure.
Extent of ground suitable to strength of force.
Effective corps for reserves.
Good lines of retreat.
Good communication.

Position in Readiness:
A position intended to resist the advance of an enemy in the
immediate vicinity information of whose movements is not full enough
to warrant definite action.

Withdrawal From Action:
Troops most readily disengaged from the enemy should be withdrawn
first.
Demands highest order of skill in troop leadership.
Covering Positions--those positions chosen to cover the retreating
force.
Retreat--a step by step opposition to the enemy's advance on a
prearranged plan.
Delaying actions:
1. Advance delayed as long as possible, consistent with safe
withdrawal.
2. Delayers must hold position.

Night Combat:
Offensive advisable.
1. Where fire superiority is impossible by day.
2. To avoid heavy losses by advance to assaulting position by
day.
3. To capture posts or patrols.
4. To surprise for moral effect.

Defensive:
Obstacles in front of position.
Trenches heavily manned and supports drawn close.

Shelter:
Troops under canvas--in camp.
Troops on ground without canvas--bivouac.
Troops in huts or villages--cantonment.
Tactical considerations are paramount in the selection of camp sites
in the theater of operations.

Selection of Camp Site:
1. Suitably large to accommodate command.
2. Water supply sufficient and accessible.
3. Good roads to and in camp.
4. Wood and grass forage near at hand.
5. Sandy subsoil for drainage.
6. Hot weather shade--cold protection.

To maintain the efficiency of a command, troops must have adequate
shelter.

Sanitary Considerations Around Camp:
Latrines on opposite side of camp from kitchens.
Short camps, straddle trenches.
Long camps, trenches 2 by 6 by 12 with seats.
Have latrines screened.
Burn the trenches out daily and keep covered.
Wash boxes and paint with tar.

QUESTIONS AND ANSWERS ON F.S.R.

1. How are the land forces of the U.S. organized?

_Ans_.--The _Mobile Army_ consisting of Regular Army, organized land
militia when called to Federal service, drafted army, volunteers and
the field artillery and the _Coast Artillery._

Basis of organization is the Division composed of all arms and
self-sufficient. Several divisions may be grouped into a field army,
to which are attached field army troops. These are organized into a
brigade for purpose of supply and administration when necessary
through numbers.

Coast Artillery is charged with the care and use of land and coast
fortifications, including submarine mines and torpedo defenses.

2. What is the object of collecting military information?

_Ans_.--To enable the War Department to decide upon the size of army
or expedition, the proportions of different arms, the character of
clothing, equipment, etc., needed for any operation.

Information collected by the Gen. Staff in time of peace should
include geography, physical resources, and military strength of the
various nations.

3. Define reconnaisance.

_Ans_.--Reconnaisance is used to designate the work of troops or
individuals when gathering information in the field.

It is necessary during combat for the tactical use of troops.

It is carried on by: (a) aero squadron; (b) independent cavalry; (c)
divisional cavalry; (d) by infantry as reconnoitering patrols.

4. What are some indications of the presence of the enemy?

_Ans_.--Clothing or material on roads or in abandoned camps.

A thick, low cloud of dust indicates infantry.

A high, thin cloud cavalry.

A broken cloud artillery or wagon trains.

How would you determine from these indications what the number and
organization of the enemy might be?

_Ans_.--Estimate strength by length of time it takes to pass a given
point. Assuming that infantry in column of squads occupies half a yard
per man, cavalry in column of fours 1 yard per trooper, and artillery
in single column 20 yards per gun or caisson, a given point would be
passed in one minute by about: 175 infantry, 110 cavalry at walk, 200
cavalry at trot, 5 guns or caissons.

5. Suppose on patrol and safely concealed for sighting the enemy at no
great distance, by what rough method would you ascertain the
approximate strength of the force assuming it to be composed of
infantry, cavalry and artillery?

See answer No. 4.

6. What is the composition and arrangement of the advance guard?

_Ans_.--All arms of the service. In open country much cavalry and
field artillery, the latter seldom assigned to command smaller than a
brigade. Also machine guns, ambulance company if the force is large
and engineers for purpose of removing obstacles to the march.

Large command; advance cavalry, support, reserve.

Small command; point, advance party, support, reserve.

Strength should be 1/20 to 1/3, depending on size of command and
character of terrain.

Advance guard increases in size proportionately with size of command.
Why?

7. Define: (a) Outguard; they constitute small detachments farthest to
the front and nearest to the enemy.

(b) Cossack post; observation group at indicated point consisting of
four men, post single sentinel.

(c) Picket; small command up to platoon placed in line of outguards at
more important points such as road forks.

8. What is an order?

_Ans_.--Orders are used by commanders of divisions and separate
brigades for regulating the movement and supply of field trains,
fixing position of distributing points for rations and forage, in
short, have to do with supplies of all kinds, especially food.

Form:
The heading.
The distribution of troops (in certain orders).
The body.
The ending.

The Body contains:
1. Information about the enemy and our supporting troops.
2. General plan of the commander.
3. Disposition of the troops.
4. Instructions for the trains.
5. Where the commander may be found or messages are to be sent.

9. During an advance what is the general order of advance of a column?

_Ans_.--Cavalry and horse artillery.
Infantry and light artillery.
Engineering and signal troops.
Trains.

10. What is the average march per day of various arms?

_Ans_.--Infantry, 15 miles per day.
Infantry in large bodies, 12 miles per day.
Cavalry, 25 miles per day.
Field artillery, 15 to 20 miles per day.
Horse artillery, same as cavalry, to which it may be attached.

Forced marches are from 28 to 30 miles for infantry.

11. How is the escort distributed in guarded convoys?

_Ans._--Advance guard, with advance cavalry 3 to 5 miles ahead.

Main body may be opposite most important point of the train, usually
opposite its center.

Section of infantry at head and tail of train.

Flank guard--if necessary.

Rear guard--1/6 of escort.

What places are most favorable for attacking convoy?

When passing through woods, defile, or over bridge, when going around
sharp bends in the road; when convoy is forming corral.

12. Discuss uses of the various arms in combat.

_Ans._--Infantry: The most important arm, charged with the main work
of the battle.

Artillery: Supporting arm of infantry. Its target is the opposing arm
most dangerous to the infantry.

Cavalry: Reconnaisance before combat, support of other arms during
combat.

13. What is the difference between the attack and the assault?

_Ans._--In combat where the force is as large or larger than a
division, a simultaneous advance against the entire hostile front is
out of the question. Attack is made up of a number of local combats.
Some where enemy is engaged with view to driving him out. This is
called the assault. Other parts of attack with fewer troops simply to
keep the enemy from coming to the support of those troops of the
assaulted lines. The entire advance against the enemy is the attack.

After the firing lines have advanced some distance the weak and the
strong points of the enemy's lines are disclosed. The weak points of
course are selected.

14. Discuss the manner in which a pursuit should be carried out?

_Ans._--If enemy commences withdrawal before front lines have given
way, troops in action push forward until enemy in their front are
driven away. Cavalry and horse artillery are thrown against flanks of
retreating enemy, or on their front. Purpose to further disorganize
the enemy, beat him to bridges, defiles, etc. In meantime reserve is
sent into the pursuit, while troops engaged are assembling to
constitute a new reserve. General scheme is to keep in continuous
contact with enemy, giving him no chance to reorganize. Boldness
necessary.

15. What are the different kinds of defense, and what is the purpose
of each?

_Ans._--(a) Passive; to retain position for specified time with or
without combat, or to prevent enemy from carrying position.

(b) Defense seeking favorable decision; troops forced temporarily to
assume the defensive, with intention of assuming the offensive at
first favorable opportunity.

16. What is the purpose of the counter attack?

_Ans._--To win victory, stave off defeat or prevent lines from being
entered. It may be launched either at the enemy's strong or weak
points depending on conditions. If enemy are beaten off and
disorganized at some point, it may be good opportunity to follow up
the advantage by counter attack. Also at other points where weakness
develops. Counter attack is made at strength of enemy to prevent him
from penetrating the defensive position.

17. How should advance position be organized and held?

_Ans._--Force should not be so weak that it can be driven back to main
body before it accomplishes its purpose, nor so strong that it will
hold out too long, thereby committing the entire force to action in
advance line instead of the line selected.

Trenches. What is position in readiness?

Troops placed in readiness for action where it is intended to resist
the advance of enemy in immediate vicinity, but knowledge of his
movements not yet sufficiently definite to decide upon plan of action.
Preliminary to taking up offensive, or more usually to taking up and
occupying defensive position. Hasten deployment when time comes.

18. If it becomes necessary to withdraw troops from action state steps
necessary to insure the safety of troops during the withdrawal and
retreat.

_Ans._--Last reserves should be used. If none, troops least pressed
used to cover withdrawal. Cavalry and artillery used unsparingly.
Depends on the terrain. First covering position well to the rear so as
not to suffer demoralization. On flanks of line of retreat. There
should also be facilities to withdraw the occupying force. Firing line
made as strong as possible, minimum of reserves held. Use M.G. Perhaps
successive covering points necessary further to rear before advance of
enemy can be checked. When a few miles to the rear, or far enough to
free troops from all contact with the enemy, reorganize. Step-by-step
opposition useless. Number of covering positions should be reduced to
the minimum.

Retreat; trains at once put into march. Other forces at once put into
order of march. All roads used, separate roads for divisions.

Effective rear guard from troops whose strength and morale is least
impaired.

Divisional cavalry and as much artillery as can effectively be used.
Use artillery at long range to keep the enemy deployed, destroy
bridges, etc.

CHAPTER 9.

Feeding Men.

IN CAMP.--You will usually have plenty of food but continual
inspecting is necessary to have it properly cared for, prepared and
served. The kitchen must be kept clean: company commanders inspect
daily and insist on the following:

1. Have cooks and enlisted men come to attention at the command of
the first man who sees you approach.
2. Have all refrigerators opened, and put your head in far enough
to detect any bad odors.
3. Check the bill of fare and see that food not consumed one day is
utilized later--waste bread for bread pudding, for example.
4. See that doors close properly, that windows are screened and roof
is tight--allow no flies.
5. Have floors, tables and refrigerators scrubbed daily.
6. Have the ground around the mess shack raked and thoroughly
policed. Towels hung out to dry must be so hung as not to fall to the
ground. Raked ground does not allow flies to build undisturbed.
7. Taste the coffee and look in the coffee bins.
8. Inspect pans, knives, meat grinder (have latter taken apart for
you occasionally).
9. See that the mess sergeant looks after the incinerator properly;
that he makes the cooks use what he tells them to. Cooks should not be
allowed to help themselves to things; the mess sergeant should weigh
out or set out just what is to be used each day.
10. Have the food served hot and in individual portions as far as
possible; see that the food is not put on the table too soon.
11. During each month talk with an old soldier, a raw recruit and a
non-commissioned officer about the mess to see what the men think of
it.

ON THE MARCH.--(1. i.d.r., 669-673.)

If portable kitchens accompany troops, the men should fall in in
single file and be helped to food as they pass by in companies.

FOR INDIVIDUAL COOKING.--Rations issued might be: 1 carton of
hard-tack, 1 ration of bacon, 1 potato, 2 tablespoons of rice, 1
heaping tablespoon of coffee, sugar.

Fires for individual cooking are best made out of small dried twigs to
produce a hot fire large enough for a group of four men.

There are two methods of cooking with the issue mess-kit.

First Method: Each man cooking for himself. As there are but two
cooking utensils, the tin cup and the frying pan, the cooking must be
systematized in order to cook four articles on the two utensils. To do
this, the rice is first cooked in the tin cup filling the tin cup
one-third full of water throwing in the rice. The water is brought to
a boil and boiled until the individual grains of rice are soft
through. The tin cup is then removed from the fire, the water poured
off, and the cup covered with the lid of the mess tin, the rice being
allowed to steam. In the meantime, the bacon should be fried in the
frying pan, the grease being saved. When the rice is well steamed, it
is turned out in the lid of the meat can, then the bacon placed on top
of it. The tin cup is washed out and the man is then ready to fry his
potato and boil his coffee. The cup is filled two-thirds full of water
and the coffee placed in it and boiled until the desired strength is
attained. To prevent the coffee from boiling over, a canteen of water
should be handy and water thrown in whenever the coffee begins to boil
over. When the coffee is strong enough, the addition of cold water
will settle the grounds. In the meantime, cut the potatoes very thin
and fry them in the bacon grease and the meal is ready: hard-tack,
potatoes, rice, bacon and coffee.

Second Method: Squads of four may specialize; one man to collect the
frying pans and fry all the bacon, another the potatoes, another the
rice and coffee, and the other for collection of wood. Either method
may be followed.

Mess-kits should be cleaned immediately after using, sand being used
for scouring. Mess-kits must be cleaned thoroughly.

IN THE TRENCHES.--Usually rations and stores will be carried up to the
trenches by the supports and the reserves. If this is not possible and
it becomes necessary that men from the front line trenches be
employed, not more than 10 per cent of the men in the firing line are
to be away from the trenches at the same time.

RATIONS AND COOKING:

(a) Ration parties from the support and reserve trenches will be made
up in complete units, _i.e._, platoons or companies.

(b) The company mess sergeant will accompany the ration parties for
his company and will report his arrival to the company commander.

(c) Great care is to be taken that ration and carrying parties make as
little noise as possible.

(d) Cooking if possible will be done behind the front line trenches,
and should be concentrated by sections or companies. Steps must be
taken to insure that as little smoke as possible is made by the cook's
fires.

(e) Waste in any form will be discouraged.

(f) Arrangements should be made to insure that soup or some hot drink
be available for the men between midnight and 7 a.m.

Each company commander must see that timely requisitions for rations
are made and to have no delays at meal times. Food should be brought
up in tin boilers about the size of wash boilers so that two men can
handle one of them easily without a relief. In front line, men send
mess kit relayed from hand to hand to these boilers at stations in
each platoon or section and they are relayed back. Sometimes men in
the front line are relieved for a few minutes. Always carry 24 hours
rations.

Camping and Camp Sanitation.

GENERAL PRINCIPLES:

Great care must be exercised in selecting a camp site, but it must
never be forgotten that the tactical situation is of paramount
importance.

The following principles govern the selection:
(1) Sufficient supply of pure water.
(2) Good roads, but not too near a main highway on account of dust
and noise.
(3) Wood and forage must be obtainable.

The ground should:
(1) Give ample room without crowding.
(2) Have porous soil.
(3) Have high elevation to make site dry.

Avoid:
(1) Marshy ground and mosquitoes.
(2) Woods or dense vegetation.
(3) Ravines or depressions in terrain or dry stream beds subject to
sudden freshets.

Water must be obtainable:
(1) Arrange immediately where to obtain
(a) Drinking and cooking water.
(b) Water for animals.
(c) Water for bathing and washing.
In the case of running water, the point furthest up-stream shall be
guarded for drinking and cooking water. Bathing shall be done at a
point furthest down-stream.

Successful military camping depends upon three (3) things:
(1) Discipline.
(2) Cooking.
(3) Sanitation.

Discipline means control; it means order. Nowhere are these more
essential. Confusion is loss of control, loss of time, and loss of
respect by the men.

Upon arrival at a favorable camp site get the men off their feet. Do
not wait around. As C.O. have your decisions made and the work
organized, so that each squad will be under a leader. Keep squads
together, allowing none to stray off until the work is done, then let
everyone rest except the sentinels.

Do not omit to post sentinels over the water supply and at important
points, even though you have not decided upon the exact location of
camp.

Organize the work by platoons or squads and rotate, if camp is to be
made every few days.

Discipline in camp means more than order and dispatch, however, men
must understand that they are under discipline when off duty--that
they cannot disregard sanitary measures, eat promiscuously, destroy
property, vegetation, or timber and must police the grounds at all
times. Papers, cigarette butts, and newspapers, should never be
allowed on the ground near camp. Eatables should never be kept in
tents to draw vermin. Where possible, in dry weather, the company
street should be wet down to keep the dust out of the tents. Have men
ditch around tents immediately upon making camp. Though it may seem
somewhat of a hardship, a sudden down pour of rain, will recompense
them for this labor many times over. In ditching the tents, completely
circle them, for if this is not done a great deal of rain will come in
the front of the tent.

Food means everything to a soldier. The camp cooking is a barometer of
the organized efficiency and of the enlisted men's attitude. Nothing
else can do so much to help or hinder.

The Company Commander should realize the controlling power exercised
by the company cook and keep the matter in his own hands. He should
accept no excuse for burnt or dirty food.

If officers mess with their companies they will appreciate the
attitude of the men and be able to judge the real situation. Officers
will be well repaid for doing this, as it gives them an idea of the
food that is being served their men.

In the mechanical details of preparing food, the fire is of first
importance. A quick method of cooking is by laying a pair of large
green logs on the surface of the ground just wide enough to place the
pots between them, so that the bottom of the pots will be resting upon
them. Build a fire between these logs, making sure to place the logs
parallel to the direction of the wind.

A pit may be dug, with a sloping bottom, and across this may be placed
the pots, and if iron rails are available, the utensils may be placed
on these. For longer stays this pit may be lined with stone. Stones
retain the heat and less wood is required. Four trenches radiating
from a central chimney will give one flue whatever may be the
direction of the wind. (For more specific data on the subject of fires
and camp cooking, see Manual for Army Cooks--U.S.A.--also notes in
i.d.r., pp. 154-155.)

Make a rule never to allow food to remain in tin cans after opening
them. Remember to place kitchen near available water supply and
furthest from latrines, horse picket lines, or dumps of any kind.

Sanitation comes last in the thoughts of the enlisted man, but it is
no less important for that.

The first requisite is cleanliness. Food receptacles must be scoured
and covers and cracks in tin ware scraped as well as scalding the tins
themselves. Have boiling hot water in tanks (galvanized iron ash cans
are good) for men to wash mess kits in after meals. One can should
contain soapy water so as to cut the grease from the dishes, and the
second tank should contain clean, boiling water for scalding the kits.
Scraps of food should be scraped from the mess tins before immersing
them in water, otherwise washing water becomes filled with small
particles of food. Wiping cloths will greatly add to the convenience
of the men and takes but a short time to make them clean and fit for
use again.

Care must be exercised over three kinds of waste:
(1) Garbage.
(2) Kitchen slops.
(3) Excreta.

Garbage can be burned in the kitchen fires. It should never stand
exposed to the air, but should be tightly covered in iron cans, and
should be disposed of every twenty-four hours. Kitchen help have an
aversion to prompt disposal of garbage and need watching. Fly traps
should be made of muslin and used freely about the kitchen.

Kitchen slops, fats, greasy water, etc., must be drained into covered
pits, never allowing them to be tossed on the ground around the cook
tent. A hole dug and partially filled with stones with a barrel placed
upside down on them, makes a very good receptacle for kitchen slops.
The barrel should be placed so that the inverted top will be a little
way beneath the surface of the ground. A hole should be bored in the
bottom of the barrel and a funnel inserted, through which the slops
may be poured. If the soil is porous, a trough may be dug and covered
with mosquito netting or cheese cloth, and the water poured through
this and allowed to drain off.

Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25