Bayonet practice [X550/1/195]
Thursday 20th January 1916: The boys of the third line of the
5th Bedfordshires are spending a healthy and not unhappy time among the hills
of Buckinghamshire. The camp is a large one and is situated at Halton Park, the
residence of Lord Rothschild. Innumerable wooden huts dot the hillside and
accommodation has been found for thousands of men, for other regiments besides
the 3rd/5th Beds are quartered there. And there are still lots of vacant beds
and plenty of khaki suits that require to be filled. The situation of the camp
is beautiful. A great expanse of fair English country stretches away westward
and north and south is an encircling arm of hills, beyond one of which is
Tring. In the middle distance is Aylesbury and on the left of the picture is
Wendover, nestling at the foot of a hill. The palatial mansion of Lord
Rothschild stands out boldly against the sky and on a distant hill can be seen
the monument to the brave men of Buckinghamshire who fell in the South African
war.
It was on a
day that was uncommonly like spring that our representative and a colleague,
accompanied by Lieutenant R W Lambert paid a brief visit to the camp and were
very kindly received by Lieutenant-Colonel R R B Orlebar. We learned that the
total strength of the battalion is nearly 600, but this is likely to be
increased by arrival, for training, of numbers of Derby recruits(1). The spirit
of the men is excellent and the behaviour exemplary. By the kindness of the
Acting Adjutant, Lieutenant Rawlings, just returned from Gallipoli, we had an
opportunity of seeing a portion of the Battalion at drill and bayonet
exercises, the work being very smartly and intelligently performed.
The huts are
warm and comfortable and lighted by electricity. Each building contains board
beds, with straw palliasses and plenty of blankets. Then there are the baths, a
separate cubicle being provided for each man and hot and cold shower baths are
much appreciated.
The food is
wholesome, varied and plentiful. For instance the following dishes figure in
the breakfast menu for the present week: rissoles, bacon and tomatoes, corned
beef, boiled bacon, sausages and liver, steaks and onions. Then for dinner,
roast or boiled meat or brown stew, potatoes, cabbage, turnips, rice, bread and
fruit puddings and fruit salad. Soup is supplied for supper.
Source: Bedfordshire Times 18th
February 1916
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