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intermediaries for the Commander. Ours is named Julius, originates from Celle, was a stoker on an English steamer and looks after us as best as he can. He is quite proud of us and calls us his millionaire company. The news of the substantial amount of money confiscated from us made, of course, the rounds in the camp. The daily routine is
6am reveille
8am roll-call followed by breakfast
1pm lunch
6pm roll-call followed by tea
9.30pm lights out.
For the roll-call we have to line up, company by company, 3 deep, on the football field, or rather: mustering ground, armed with our tin plates and tin cups. After the roll-call we march to the kitchen, where we are herded like sheep through corridors, at the end of which the chefs (Germans) are standing next to big cauldrons, from which they apportion
mornings – stew and coffee
lunchtimes – bouillon with lamb or beef stew evenings – tea
into the plates and/or cups. It’s the same