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Fort Snelling, Page VII



Front of enlisted barracks, facing northeast on parade ground.


Rear of enlisted barracks with guard stand on left. Short barracks is the stone building on the right and the long barracks is the wooden barracks in the right rear of this photo.


Entrance to enlisted barracks museum.








Page I

Page II

Page III

Page IV

Page V

Page VI


Page IX

Page X

Soldier firing a musket in front of enlisted barracks.  The fort always has people in period costume and always fire the cannon at "Taps" every day during the summer hours.


Mess kitchen located in previous picture of white long barracks in basement.



Soldier display in enlisted barracks museum.
In 1861, with vast numbers of volunteers to clothe, the Quartermaster Department contracted for uniforms with anyone who could claim to deliver.  In spite of quality inspections, shear demand meant that a good deal of shoddy and ill-fitting clothing was issued.  All uniforms came in four sizes, hence this Minnesota gallant, expecting to cut a brave figure, in his new blues, finds himself a Number 1 man in a number 4 suit.

Sign in Mess Kitchen
The rooms in the basements of the Soldiers’ barracks were originally intended to be kitchens.  Men were assigned on a rotating basis to cook for the companies. The quality of the prepared meals must have reflected this lack of continuity.  Meals were usually boiled pork or beef combined with potatoes and vegetables into soups or stews. Salt and Vinegar were provided as part of the ration to flavor the food. Vinegar was essential because it prevented the disease scurvy. While monotonous, the food was more nutritious than that eaten by many Civilians. An inspection report in 1842 found the troops’ diet “Abundant (and) of the best quality”.
(Narrative Courtesy of Sign at Fort Snelling)

Civil War Traveler
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