The British Are Coming: The War for America, Lexington to Princeton, 1775-1777 (The Revolution Trilogy Book 1)

by Rick Atkinson

Simply feeding the regiments around Boston had become perilous. Commissary General Joseph Trumbull, a Harvard-educated merchant and another of the Connecticut governor’s sons, frantically tried to organize butchers, bakers, storekeepers, and purchasing agents. Coopers were needed to make barrels for preserved meat, and salt—increasingly scarce—was wanted to cure it. Forage, cash, and firewood also grew scarce; an inquiry found that much of the “beef” examined was actually horse. To feed the army through the following spring, Trumbull told Washington, he needed 25,000 barrels of flour, 13,000 barrels of salt beef and pork, 28,000 bushels of peas or beans, 11 tons of fresh beef three times a week, and 22,000 pints of milk, plus 200 barrels of beer or cider, every day, at a total cost of £200,000. By late September, as prices spiraled and supply agents rode to New York to beg for flour, Trumbull worried that by spring the army would face starvation and thus have to disband. “A commissary with twenty thousand gaping mouths open full upon him, and nothing to stop them with,” he wrote, “must depend on being devoured himself.”