These non-commissioned officers, who belong to two different regiments of grenadiers in garrison at Munich, were recommended to me by their colonels as being very steady, careful men, are each at the head of a mess consisting of twelve soldiers, themselves reckoned in the number. The following accounts, which they gave me of their housekeeping, and of the expenses of their tables, were all the genuine results of actual experiments made at my particular desire, and at my cost.

I do not believe that useful information was ever purchased cheaper than upon this occasion; and I fancy my reader will be of the same opinion when he has perused the following reports, which are literally translated from the original German.

"In obedience to the orders of Lieut. General Count Rumford, the following experiments were made by Serjeant Wickenhof's mess, in the first company of the first (or Elector's own) regiment of grenadiers, at Munich, on the 10th and 11th of June 1795.

June 10th, 1795. Bill of Fare Boiled beef, with soup and bread dumplins. Details of the expence, &c. For the boiled beef and the soup.

 lb. loths. Creutzers.
2 0 beef10 ... ... ... 16
0 1 sweet herbs ... ... ...
1
0 0½ pepper ... ... ... ... 0½
0 6 salt ... ... ... ... 0½
1 14½ ammunition bread, cut fine 2 7/8
9 20 water ... ...
... ... 0
------- ------
Total 13 10 Cost 20 7/8

The soup, with the bread, &c. weighed 9 lb. 30½ loths; which, divided into twelve equal portions, gave for each 26 7/12 loths.

The cost of the meat and soup together, 20 7/8 creutzers, divided by twelve, gives 1¾ creutzers, very nearly, for the cost of each portion.

For the bread dumplins.

 lb. loths. Creutzers.
1 13 of fine semel bread 10
1 0 of fine flour ... 4½
0 6 salt
... ... ... 0½
3 0 of water ... ... 0
-------- ------
Total 5 19 Cost 15

The meat, soup, and dumplins were served all at once in the same dish, and were all eaten together; and with this meal, (which was their dinner, and was eat at twelve o'clock,) each person belonging to the mess was furnished with a piece of rye-bread, weighing ten loths, and which cost 5/16 of a creutzer.-- Each person was likewise furnished with a piece of this bread, weighing ten loths, for his breakfast;-- another piece, of equal weight, in the afternoon at four o'clock; and another in the evening.

Analysis of this Day's Fare.

Each person received in the Amount of cost in
course of the day Bavarian
money.
In solids. In fluids.
lb. loths. lb. loths. Creutzers.
Boiled beef 0 5 ... ... ... ....... 1 1/6
In the
soup.
Rye-bread 0 3 7/8 ]
Sweet herbs 0 0 1/12 ]
Salt ... ... 0 0 1/24 ].... 0 7/16
Pepper ... ... 0 0 1/24
]
Water ... ... 0 23½ ]
---------- --------- ]
Total 0 4 2/24 0 23½ ]
In dumplins.
Wheaten-bread 0 3¾ ]
Ditto flour
0 2 2/3 ]
Salt ... ... 0 0 1/24 ].... 1¼
Water ... ... 0 7 1/12 ]
---------- --------- ]
Total 0 6 11/24 0 7 7/12
]
Dry bread.
For breakfast 0 10 ]
At dinner 0 10 ]
In the afternoon 0 10 ].... 2½
At supper 0 10 ]
------
]
Total 1 8 ]
------ ----------
General total 2 24 13/24 0 31½ which cost 5 17/48

But it appears from the foregoing account, that he expends for Food no more than 5 17/48 creutzers a-day, there is therefore a surplus amounting to 2 31/48 creutzers a-day, or very near one-third of his whole allowance, which remains; and which he can dispose of just as he thinks proper.