It came to my attention that the book cover wasn’t attached to my blog post yesterday, so I’m re-sending it out. Please let me know what you think! Thanks so much for all your support.
A new review was recently posted on Amazon for my novel, A Beckoning Hellfire. The author of the review, An Ordinary Mom, apparently didn’t see the fine print, check out the book on Amazon, or see on the cover that A Beckoning Hellfire is the second book in the Renegade Series. She posted in her review that she didn’t like the ending. But the story doesn’t end there! (Spoiler alert: the protagonist does survive and is a prominent character in the third book.) Here is the review:
December 14, 2018
Thank you, An Ordinary Mom, for your review!
I find it interesting how Civil War soldiers, especially those from the South, managed to sustain on what little food was provided to them, yet still had the strength to fight and survive during the harshest climates. Most soldiers lived on hardtack, pork belly, and cornmeal. There were various names for their concoctions, including slush and cush. My novel, A Beckoning Hellfire, describes some of the situations Confederate cavalrymen went through during the War Between the States.
The rations on which the Confederate army subsisted were from the first scant, and often of poor quality. They would have been bad enough even if properly prepared, but were usually rendered worse by poor cooking. The cavalryman’s most valuable cooking utensil was his ramrod, on which he broiled his meat, and even baked the flour bread that he “made up” in his haversack. As a dishrag a corn shuck was invaluable, and was also a good substitute for paper in which to wrap cooked rations. While in camp, of course we had camp-kettles and frying- pans, and could then enjoy the luxuries of “boiled and fried vittles,” but this was not often.
One of the “old gang ” tells an amusing story of how the cooking was managed in his mess: “Our rule was,” said he, “that each member of the mess should cook a week, provided nobody growled about the cooking; in which event the growler was to take the cook’s place. As may be imagined, this rule was not very conducive to good cooking, and some of the revolting messes we uncomplainingly swallowed would have destroyed the digestion of any animal on earth except that of a rebel cavalryman.
Once the cook, finding that he was about to serve out his week in spite of his efforts to the contrary (consisting of sweetening the coffee with salt, salting the soup with sugar, etc.,) grew desperate, and proceeded to boil with the beef a whole string of red pepper. Of course it made a mixture hot enough to blister the nose even to smell it. John got the first mouthful, and it fairly took his breath away. As soon as he could speak , he blurted out, ” Great Caesar, boys, this meat is as hot as hell — but (suddenly remembering the penalty of complaining) it’s good, though..”
Southern Historical Society
(Source: Campaigns of Wheeler and his cavalry.1862- 1865 by W.C. Dodson, Historian, 1899)
Link to free e=book: https://archive.org/…/cu319240309…/cu31924030921682_djvu.txt
(Article courtesy of The Southern Comfort, Sons of Confederate Veterans, Private Samuel A. Hughey Camp 1452, Hernando, MS., Vol. 42, Issue 10, October 2018 ed.)