Bread was a staple in the soldier's diet. Every four days each man was issued a six-livre (3.6 kilogram) coarse, whole wheat loaf which had been prepared in the garrison bakery. This was not at all like the refined, white bread preferred by the upper classes. The huge ovens of the bakery were capable of baking as many as 100 loaves at a time. Fires were lit, the ashes raked out, and the loaves baked by the heat retained by the oven bricks.
In addition to bread, the soldier also received meat, peas, flour, lard and molasses every fifteen days. These rations were distributed from the king's storehouse on presentation of a billet which had been issued to the soldier by one of the company officers. Food shortages occurred every few years in δle Royale, and at such times the soldiers found that their rations were reduced or diluted. During one flour shortage, for example, biscuits were prepared from a combination of flour and rice. If a man's appetite was not satisfied by his modest rations then he could sometimes supplement his diet by hunting, fishing or visiting one of the town's cabarets.
Courtesy: Parks Canada, National Film Board of Canada
