A Publication by the Indiana Military Org,
a privately owned and funded organization dedicated
to the preservation of Indiana Military History. James D. West, Editor
February 2003 Volume 8 Number 2
Continuing a
Proud Tradition in Reporting Since 1941 Atterbury Crier-Camp
Crier-Cardinal-Wakeman Probe-Caduceus-Twingine Times-Big
Times-Splint & Litter- Wardier
It
was devloped in just 30 days in the summer of 1942 by the
Subsistence Research Laboratory in Chicago.one was placed
inside each small C-ration box until the MRE (Meals,Ready to
Eat) replaced the C-ration in the early 80's. Many regard
the P-38 can opener as the Army's best invention, they don't
rust, break, or need resharpening or polishing. The tool
acquired it's name from the 38 punctures required to open a
C-ration can.
German
Black Bread Recipe
WWII
This recipe comes from the official record from the Food Providing
Ministry published (Top Secret) Berlin, 24 November 1941 and the
Director in Ministry Herr Mansfeld and Herr Moritz.
50% bruised rye
grains
20% sliced sugar beets
20% tree flour (saw dust)
10% minced leaves and straw
From our own experience
with the black bread, we also saw bits of grass and sand. Someone
was cheating on the recipe.
Joseph P. O'Donnell
Robbinsville, New
Christmas Menu
Company H
167th Infantry Regiment
31st "Dixie" Division
Camp Atterbury, Indiana
1953
Shrimp Cocktail with
Sauce and Lemon Wedges
Assorted Relishes
Roast Turkey with Sage Dressing and Giblet Gravy
Cranberry Sauce
Mashed Potatoes
Candied Sweet Potatoes
Pumpkin Pie with Whipped Cream
Nuts
Candies
A typical
Mess Hall at Camp Atterbury
Pictured is the
31st Division, Co. A, 106th Engineers
1950-1954
Franklin Evening Star -
19 June 1952 G.I.'s
Learning To Cook at Camp Atterbury "By the Numbers"
CAMP ATTERBURY, June 19Army and Air Force cooks attending Camp
Atterbury's Food Service School learn how to prepare food
scientifically "by the numbers." A comprehensive eight-week
course, in which a student learns every phase of cooking for
large numbers of men, is held for Army personnel from the
13-state Fifth area and for Air Force men from bases
throughout the U.S.
Oddly, the course starts out with the soldier preparing only
enough food to feed one person. Students spend one week in the
classroom getting the theory of cooking, and then into
the School's Small Quantity Kitchen during the second and
third weeks.
The Small Quantity
Kitchen, an ultra-modern classroom, is the highlight of the
course. Here, every student is assigned to a four-burner
stove, the same size used in most homes. Next to it is a sink
in which he washes his own pots and pans.
13 Units Used
Thirteen stove-sink units are in the classroom. Students work
at 12 of them while No. 13 is used by the instructor who is on
a platform in the front of the room. Large mirrors above the
instructor's stove permit students to see just how he is
preparing his food. Another instructor roams through the
classroom giving instructions by the numbers, and offering
helpful hints to students who need them.
Maj. Harry S. Decker,
the School's Commandant, feels the Small Quantity Kitchen is
one of the biggest steps in properly teaching Army and Air
Force cooks the right way to prepare food and at the same time
not take the chance of spoiling many dollars worth of food.
"If something goes wrong, the cost is only a few cents
compared to a few dollars if the student were working on
enough food to feed a company." Once a student masters the
methods of preparing a small amount of food, he steps into a
field kitchen setup. This takes care of the fourth week.
Graduates to Mess Hall
During the next three weeks he works in a company-size mess
hall as an assistant cook. All during the course. Army or Air
Force food service specialists are on hand to supervise the
work of the school's students. Students return to the field
kitchen for another week of cooking out-of-doors.
Nearly 2,500 Army and
Air Force cooks, bakers and butchers have graduated from the
school since it opened early in 1951. Many of the Army
students have been National Guardsmen and Reservists from the
Fifth Army area. Late last Fall, the entire Army quota for the
School was taken up by National Guardsmen from the 44th
Infantry Division of Illinois, which had been alerted for
active service and now is stationed at Camp Cooke. Calif. One
of the highlights of the Small Quantity phase of training is
that all cooks must eat the food they prepare. "It's
surprising how little food is spoiled when the student knows
this," Maj. Decker said.
SPAM,
possibly a contraction of "spiced ham", was named by actor Kenneth Daigneau, the brother of R. H. Daigneau, a former Hormel Foods vice
president. When other meatpackers started introducing similar
products, Jay C. Hormel decided to create a catchy brand name to
give his spiced ham an unforgettable identity, offering a $100 prize
to the person who came up with a new name. At a New Year's Eve Party
in 1936, Daigneau suggested the name SPAM.
Jay C. Hormel, son of the company's founder, was determined to find
a use for several thousand pounds of surplus pork shoulder. He
developed a distinctive canned blend of chopped pork and ham known
as Hormel spiced ham that didn't require refrigeration.
SPAM luncheon meat was hailed as the "miracle meat," and its
shelf-stable attributes attracted the attention of the United States
military during World War II. By 1940, 70 percent of Americans had
tried it, and Hormel hired George Burns and Gracie Allen to
advertise SPAM on their radio show.
On March 22, 1994, Hormel Foods Corporation celebrated the
production of its five billionth can of SPAM.
If laid end to end, five billion cans of SPAM would circle the
earth12.5 times.
Five billion cans of SPAM would feed a family of four, three meals a
day for 4,566,210 years.
100 million pounds of SPAM were issued as a Lend-Lease staple in the
rations to American, Russian, and European troops during World War
II, fueling the Normandy Invasion. GIs called SPAM "ham that failed
the physical." General Dwight D. Eisenhower confessed to "a few
unkind words about it - uttered during the strain of battle."
Former British Prime Minister Margaret Thatcher, as a young woman
of18 working in her family's grocery store, remembers SPAM as a
"wartime delicacy."
In Khrushchev Remembers, Nikita Khrushchev credited SPAM for keeping
the Soviet Army alive during World War II. "We had lost our most
fertile, food-bearing lands, the Ukraine and the Northern
Caucasians. Without SPAM, we wouldn't have been able to feed our
army."
In the 1980s, David Letterman suggested SPAM-On-A-Rope for his Late
Night audience "in case you get hungry in the shower."
Spam is mainly comprised of pork shoulder, a portion of a pig that
isn't very flavorful. Mixed with water and spices, though, pork
shoulder creates a great canned meat product. Contrary to popular
belief, Spam is NOT made from pig snouts, hooves, ground bone and
cartilage, internal organs, or brains.
SPAM
SOUP
by Lee Anne Domingo
This is an old family
recipe passed-on from my grandmother to my mom then to me & my
brother & sister. Mom told us that she remembers grandma making this
soup on cold days in the 1950s. Grandma says that Spam became
popular because of meat rationing during World War II. Grandma & mom
still make it today. It’s an easy soup to make, & I’ve modified it
to make it even easier & quicker to prepare.
Ingredients
1 can spam,
cube to 3/4 inch.
2 cloves of garlic, diced.
1 medium round onion, sliced to thin strips.
3 medium potatoes, cubed to 3/4 inch.
1 medium tomato, sliced to 1/4 inch strips.
Bay leaves.
Salt & pepper to taste.
How
to Prepare
Add a small amount of
cooking oil to medium size pot. Brown garlic. Add Spam & brown. Add
onions, tomatoes, & dash of salt & pepper; then add water (to just
cover ingredients) & simmer for about 10 minutes. While simmering,
cook potatoes separately in micro wave oven, then add to pot. Add
more water to pot. Add several bay leaves & simmer, & after 15
minutes, it’ll be ready to serve. Option: Grandma also adds a dash
of patis (a clear salty liquid made from fish sauce) that’s
available in the Asian section of grocery stores...this makes the
soup even more unique.
Some
Tid-Bits on Spam
People in
Hawaii today eat more spam than in any other place on
earth...Hawaii’s love for spam started in the 1940s because of meat
rationing during World War II...Few families in Hawaii had
refrigerators in the 1940s so spam, which required no refrigeration
became a staple for many plantation families...Over 60 million
people in the U.S. eat spam...Spam is made in two U.S locations -
Austin, Minnesota, & Fremont, Nebraska...Over 141 million cans of
spam are sold world-wide...Hawaii Senator Daniel Inouye’s favorite
spam recipe is a spam sandwich with mayonnaise on white
bread...Nikita Khrushchev once credited spam with the survival of
the Russian army when he said, "Without spam, we wouldn’t have been
able to feed our army"...The U.S. armed forces buys over 3.3 million
pounds of spam a year...Spam today is the most popular item in
Hawaii’s favorite "plate lunches" & breakfast meals.
Key Dates in History of Product With an
Extraordinary Shelf Life
1937: Hormel rolls out its first can of
a luncheon meat it calls Spiced Ham. Kenneth Daigneau. An actor
and friend of the Hormel family, wins $100 in a contest to name
the pink product. The winner combined the "sp" with the "am" and
got Spam.
1945: Spam saves
the Russian army, or so says Nikita Krushchev in his memoirs.
Former British Prime Minister Margaret Thatcher would later refer
to Spam as "a wartime delicacy."
1955-57: Spam
production goes global as Hormel establishes manufacturing
agreements with companies in Ireland, Venezuela, England and
Canada. Later, Israel gets a kosher Spam.
1970: Spam debuts
on television as a Monty Python's Flying Circus performs a comedy
sketch in which the Green Midget Cafe serves up plenty of Spam.
Wife: Have you got anything without Spam?
Waitress: There's Spam, eggs, sausage and Spam. That's not got
much Spam in it.
1986: Hormel sells
its 4 billionth can of Spam.
1991: Soldiers sent
to the Middle East to liberate Kuwait are spared Spam in their
rations, as the U.S. military withholds pork in deference to the
religious beliefs of their Persian Gulf hosts.
1998: Hormel
changes the Spam can, replacing the image of the fake ham roast
with a photo of a Spamburger.
2000: Hormel and
the Minnesota State Lottery jointly sponsor a Spam lottery game.
"It was one of our biggest games ever," said lottery director
George Andersen.
Melt the fat in the pan and add the flour. Cook a few
minutes to brown the flour. Add the milk and beef stock,
stirring constantly to prevent lumping. Add the dried beef and
cook for five minutes. Add the parsley and pepper. Serve
on hot toast. Feeds 60.
Oh the coffee in the Army,
They say it's simply fine.
It's good for cuts and bruises,
And it tastes like iodine.
Field Bread
1916 Manual
for Army Bakers Pages 82-83
Yield:
144pounds
Portion: about 16 ounces
INGREDIENTS
WEIGHTS
MEASURES
Flour
Sugar
Salt
105 lb.
3 lb.
2 lb.
---
---
---
Cottonseed oil, or lard
8 oz.
Water
Compressed yeast
---
12 oz.
6 gal. 2 qt.
---
Method:
Mix unto a
very stiff dough.
Dough should
be ready to punch the first time in four and one-half hours. Punch
second time after one-hour.
Scale at 4
pounds 8 ounces, round up, and flatted into a round loaf about
1-1/2 inches thick.
Allow only
15 minutes proof in the pan.
Just before
putting in the oven make a round hole in the center of the loaf
with the ends of the thumb and forefinger joined together. This
hole is sufficient size to permit the gas to escape and will
result in a load less liable to crush in transportation, less
subject to mild, and with a smoother appearance that had been
slashed across the surface with a knife.
Allow the
chamber doors to remain open for the last 15 minutes of baking.
Bake for one
hour and a half at 475o F, letting fall to 450o
F last half hour.
Notes
on field bread production:
The close
texture of the field bread is due to the extremely stiff dough, well
kneaded, and the short proof in the pan. The tough crust to the
small amount of cottonseed oil (or lard used).
When making
continuos runs of field bread divide the men of the unit into two
shifts of two men each, each shift working eight hours, and taking
up the work at the point left off by the preceding shift. The shifts
should alternate from day to day in order equalize the work.
For field
bread make a dough every hour and 30 minutes. Seven runs can be
produced in 16 hours by this method. This is considered an average
day's work for a unit and is about the maximum amount of work the
men can stand continuously, although they can produce 10 runs per
day for a short time.
Seven runs
will give 1,008 pounds per unit each day, 9,072 pounds to the 9
units peace strength, 12,096 to 12 units war strength. [Ed. note:
according to page 73 of the manual, a
field bakery company at war strength had 15 units, not 12.]
Army Hardtack Recipe
Ingredients:
40 cups flour (preferably whole wheat)
40 teaspoons salt
Water (about 20 cups)
Pre-heat oven to 375° F
Makes about 100 pieces
Mix the flour and salt together. Add just enough
water so that the mixture will stick together, producing a dough
that won’t stick to hands, rolling pin or pan. Mix the dough by
hand. Roll the dough out, shaping it roughly into rectangles. Cut
into the dough into squares about 3 x 3 inches and ½ inch thick.
After cutting the squares, press a pattern of four
rows of four holes into each square, using a nail or other such
object. Do not punch through the dough. The appearance you want is
similar to that of a saltine cracker. Turn each square over and do
the same thing to the other side.
Place the squares on an un-greased cookie sheet in
the oven and bake for 30 minutes. Turn each piece over and bake for
another 30 minutes. The crackers should be slightly brown on both
sides.
The fresh crackers are easily broken but as they
dry, they harden and assume the consistency of fired brick.
Goodbye to the C Ration
About two months ago the Army
announced that the old C ration was to be no more; it would be
phased out over the next three years. An Atlanta paper, commenting
on the announcement, editorialized that no GI would ever mourn the
passing of either the C or K ration. It was clear, however, that the
anonymous editorialist had never been intimately acquainted with
either of the original field rations. In regard to the C ration, he
wrote that "they tended to such delicacies as powdered eggs,
powdered milk and inedible sausage and ham," and of the K ration,
that its main course was a small can of Spam, "a dish that will live
in infamy." He viewed both with terror and as "food unfit for human
consumption."
Well, while no gourmand ever went
into ecstasy over either the K or C ration, the editorial judgment
was much too harsh. As a former consumer of both during World War
II, we feel an obligation to rise in defense and set the matter
straight.
In the first place, the C ration, as
most of us knew it in 1942, was a two-can meal; a heavy, main course
can, and a lighter, second can of dry biscuits, powdered coffee or
cocoa, and a few hard candies. There were only three variations of
the main course: meat and beans, meat and potato hash, meat and
vegetable stew. We found the C ration a great improvement over the
earlier, standard field ration which usually consisted of a
waxed-paper wrapped sandwich of dry bread and a slice of salami,
thrown at you by the mess sergeant as you filed by. The main trouble
with the C ration in combat, when you often had to eat it for days
on end, was its weight and bulkiness. Besides being uncomfortable to
carry, it was almost impossible to stuff a two-day supply of cans
into an already crowded backpack.
The K rations, which appeared about
the same time in 1942, were more suited to the demands of combat
since they were one-unit meals neatly packaged into a double
cardboard carton about the size of a Cracker Jack box. The outer
cardboard layer was heavily waxed and waterproofed and could serve
as a container for liquid if necessary, or burned to heat whatever
needed to be heated. They were light, compact, and a day's ration of
three boxes could easily be packed or stashed away into some pocket.
If we remember correctly, the early K rations came in two varieties:
a breakfast ration with a small, flat can of congealed powdered eggs
with ham bits, and a dinner ration with a similar can of deviled ham
or chicken pate. In addition, each package contained three oblong,
hardtack biscuits, a small D-bar of rock-like chocolate, powdered
coffee or lemon drink or bouillon, some sugar, and a flat package of
four cigarettes [usually Wings, Avalon's, or Twenty Grands].
No such ingredients as powdered milk,
sausage, ham, or Spam ever appeared in the K and C rations we
consumed in 1942 and 1943. And as to Spam being unfit to eat, we
disagree. Actually, we remember it with much affection; a slightly
warmed, inch slab of Spam was the delectable treat we looked forward
to once a week during our prison camp days [two slices on
Thanksgiving and Christmas]. Compared with worm-eaten potatoes and a
watery stew of horsemeat scraps, tough cabbage leaves and rotting
kohlrabi, Spam was delicious ... but it came out of Red Cross
parcels, not K and C rations.
There were times in combat when, for
two or three weeks in a row, we ate nothing but C or K rations. All
soldiers were gripers and combat infantrymen were no exception; of
course we griped about the monotony of C and K rations, but even the
dullest GI came up with ways to break the monotony. You liberated a
small, carrying-size pot or pan from some peasant house, kept an
onion or two always in your pack, scrounged whatever else you could
find in the gardens or fields - peppers, fennel, tomatoes, horse
beans, garlic, a real egg occasionally - and with a little heat,
ingenuity, and a main course can, could concoct a very appetizing
meal.
Not all GIs will be glad to see the
old C ration disappear; some of us who remember it fondly will hate
to say goodbye. The only real gripers about Army field rations were
the "rear area bastards," conditioned to comfort and luxury foods,
who were served them occasionally on plates in a permanent mess by
some uninspired mess sergeant. C and K rations were the combat
soldier's best friends. In a combat area, where most of the civilian
population was starved for food, if you could no longer stomach them
yourself, you could always trade them for anything - even wine and
women.
Christopher
Ludwick, a German immigrant to Philadelphia, was the city's first
gingerbread baker. He was later commissioned by the early American
Congress as baker general of Continental Army.
The D ration
was a survival ration. The C ration with 3700 calories per meal was
to be used for 3 to 21 days. The K ration, with 2700 calories was
to be used for up to 15 meals. Most of the time the K ration and the
C ration were used together and interchangebly.
The D ration was developed in 1935 and with some changes, was
designated, a survival ration in 1939. It was a bar with chocolate,
sugar, oat flour, cacao fat, skim milk powder and artificial
flavoring.
The C ration was originally developed in 1939, and with many
revisions, was finalized in 1941. The varieties were meat and beans,
meat and vegetable hash, and meat and vegetable stew.
Tabasco C-Ration Cookbook click on images for
larger view
1
2
3
4
5
6
7
8
9
10
WW2 Red Cross Food Parcel for
Prisoners of War
Food parcels usually contained the
following: Tea, cocoa, sugar, chocolate, oatmeal, biscuits,
sardines, dried fruit, condensed milk, jam, corned beef, margarine,
cigarettes/tobacco, and soap
FEBRUARY TIMELINE
Entries in blue indicate
news from
Atterbury AAF, Bakalar AFB, Camp Atterbury,
Freeman AAF, Freeman Field or
the 28th, 30th, 31st, 38th, 83rd, 92nd or 106th Divisions
If you know a date that I have missed, please
let me know -
JimWest@IndianaMilitary.org
(Remember this is only the month of February of all years)
CLICK HERE to see all the TIMELINE
1940
Feb 17 - British destroyer HMS Cossack board the German ship
Altmark in Norway and free 400 British prisoners.
Feb 21, 1940 - Soviet Union bombs Pajala, Sweden.
1941
Feb 8, 1941 - Capt
Richard Freeman killed in crash of B-17. Freeman AAF to be
eventually named after him.
Feb 11, 1941
- British forces advance into Italian Somaliland in East Africa.
Feb 12, 1941 - Erwin Rommel is made commander of the German Afrika
Korps and arrives in Tripoli, North Africa.
Feb 14, 1941
- First units of German 'Afrika Korps' arrive in North Africa.
Feb 16, 1940 - 10.000 Jews deported from Vienna.
Feb 28, 1941 -
The German Reichskommandant in Holland, Seyss-Inquart, proclaimed an
ordinance concerning the "duty for the performance of services."
This ordinance provided for the forced employment of Dutch citizens
in Nazi-Germany and its occupied territories. By war's end an
estimated 10 million slave laborers were involved.
1942
Feb 14, 1942 - Initial
excavation work begins at site of new Army camp. Camp
Atterbury to be name of new Army camp.
Feb 15, 1942 - Sumara & Singapore fall to
Japanese.
Feb 19, 1942 - President Roosevelt signs
Executive Order 9066 placing Japanese-Americans in Internment camps. Japanese troops capture Bali.
Feb 26, 1942 - Camp
Atterbury officially announced by Congress.
1943
Feb 1, 1943 - Sailor
sent to Camp Atterbury in Draft mix-up.
Feb 2, 1943 -
Runways to be lengthened at Air Base (Atterbury AAF). Will Be
Extended to Approximately 5,000 Feet to Handle Big Planes.
Germans surrender at
Stalingrad in the first big defeat of Hitler's armies.
Feb 3, 1942 -
20 Alien soldiers become US citizens in ceremony at Camp Atterbury.
Feb 5, 1943 -
Charlie Barnet at Camp Atterbury with Spotlight Band
Feb 7, 1943 - Japanese
complete their withdrawal from Guadalcanal.
Feb 8, 1943
- Soviet troops take Kursk.
Feb 14-25
- Battle of Kasserine Pass between the U.S. 1st Armored Division and
German Panzers in North Africa.
Feb 16, 1943
- Soviets re-take Kharkov.
Feb 18, 1943
- Nazis arrest White Rose resistance leaders in Munich.
1944
Feb 4-11, 1944 - Roosevelt,
Churchill, Stalin meet at Yalta.
Feb 8, 1944 - Class 44-B
graduates at Freeman AAF
Feb 13/14, 1944 - Dresden is destroyed by a firestorm after
Allied bombing raids.
Feb 14, 1944 -
US Marines attack Tarawa and Kwajalein
Feb 15-18, 1944
- Allies bomb the monastery at Monte Cassino.
Feb 16, 1944
- Germans counter-attack against the Anzio
beachhead.
Feb 20, 1944 -
US captures island of Eniwetok.
Feb 21, 1944 - Hideki Tojo becomes military dictator in
Japan.
Feb 28, 1944 -
First Italian POW dies at Camp Atterbury and is buried in new POW
Cemetery.
Allies bomb Monte Cassino
Abbey. US bombs Japanese harbor at Truk.
1945
Feb 1, 1945 - Class 44-K graduates
at Freeman AAF - Last class to graduate
Feb 2, 1945 - Yalta Conference
begins. President Roosevelt, Prime Minister
Churchill, and Marshall Stalin, met at Yalta in the Southern Soviet Union.
The meeting was a continuation of the earlier dialogue between Churchill
and Stalin
Feb 5, 1945 - Gang
arrested - charged with rolling soldiers in Indianapolis.
Feb 6, 1945 - Son
of Wakeman Hospital commander lead rescue of American prisoners in the
Philippines.
Feb 8, 1945 - Allied forces reach
the Rhine River.
Feb 9, 1945 - Final
issue of Freeman AAF's Twingine Times.
Feb 10, 1945 -
Automobile service station installed at Camp Atterbury PX for soldier's
private cars.
Feb 14, 1945 - Fire–Bombing Of Dresden. The Allied air forces bombed
the city of Dresden in repeated waves. The waves resulted in the creation
of afire storm that consumed 11 square miles of the center of the city.
Feb 16, 1945 - 38th
Division fights on Corregidor.
The 38th claimed more than 8,000 enemy dead and 75 prisoners. One prisoner
said their food and ammunition were almost exhausted. He may have been
hungry, but many 38th Division men had been eating captured Jap food, and
using Jap ammunition in Jap weapons on their former owners. 92nd
Division reported as mauled in Italy.
Feb 19,1945 -
US Forces Land On Iwo Jima. US forces landed on Iwo Jima, 750
miles south of Tokyo. The landings were heavily opposed by the Japanese,
who fought to the death. Nevertheless, the US marines overwhelmed the
defenders in a few days.
Feb 22, 1945 - Sgt. O'Day, first enlisted man assigned to Camp Atterbury,
killed in action.
Feb 24, 1945 -
Mickey Rooney entertains 83rd Division.
Feb 27,
1945 - Colonel Runquist Is Assigned To Tactical
Center At Orlando. Former commander at Freeman AAF
1952
Feb
1, 1952 - Maj. Gen. Paul W. Kendall became an Honorary Hoosier Jan. 26 at
a banquet of the Indiana National Guard Association. The following letter
was presented o Gen. Kendall by Gov. Henry F. Schricker”.
General Paxton arrives to make plans for 31st Division to move to Camp
Atterbury.
Feb 29, 1952 - Camp Atterbury's VI Corps Headquarters building burns.
1953
Feb 1, 1953 - 434th Troop Carrier Wing is
deactivated.
Feb
2, 1953 - Colonel Herbert O. Hamilton New Atterbury AFB Base Commander, succeeding
Colonel William S. Pocock, Jr., who has been base CO for the past two
years.
Feb
20, 1953 - Group of 27 AWOL's leave Camp Atterbury for Korea in new
Get-Tough Army policy.
Feb 25, 1953 -
87th
TCW Gets New Designation - Is Now 434th Troop Carrier Wing at Atterbury
AFB. 11 Bail Out Safely in Atterbury
C-46 Crash
1954
Feb 1954 - Maj. Gen Harry J. Collins leaves
and Col. Joseph B. Daughtery assumes command of Camp Atterbury
5 Feb 1954 - 31st
Division departs Camp Atterbury enroute to Camp Carson, CO. Camp
Atterbury's CARDINAL newspaper ceases publications.
Feb 6, 1954 -
Indiana State seeks to use warehouse space at Camp Atterbury.
Feb 18, 1954 -
Stripping of Camp Atterbury's hospital is fought. Indiana Governor
Craig in fight to save hospital.
1955
February 1954 - Col Daughtery leaves and
Lt. Col Ronald W. Robinson assumes command of Camp Atterbury
1956
Feb 8, 1956 -
Indiana Military Academy established.
1959
Feb,
1959 - 38th Division helps with flood on the Wabash.
1991
Feb 28, 1991 -
Gulf War ends, leaving
Iraq subject to UN sanctions and arms inspections.
1998
Feb 23,
1998 - UN
Secretary General Kofi Annan announces a deal on weapons inspections after
meeting Saddam Hussein in Baghdad.
2000
Feb, 2000 - Members of the 176th & 177th Finance Detachments ordered
to active duty for Kosovo and Macedonia, prepare for deployment at
Camp Atterbury.
Visit and Support the museums dedicated to preserving the memories
of those men and women who made today’s freedoms possible.
Atterbury-Bakalar Air Museum—located on the site of the
former Atterbury AAF and Bakalar AFB, North of Columbus, Indiana.
Camp Atterbury Museum—located in Camp Atterbury, West of
Edinburgh, Indiana. Open Wednesday, Saturday and Sunday, 1 to 4 pm.
Freeman AAF Museum—located on the site of the former Freeman
Army Air Field, West of Seymour, Indiana. off of State Road 50.
Open Monday thru Friday, 8 to 4 pm. Inquire at the Airport
Director’s office for admittance.
SPAM,
possibly a contraction of "spiced ham", was named by actor Kenneth Daigneau, the brother of R. H. Daigneau, a former Hormel Foods vice
president. When other meatpackers started introducing similar
products, Jay C. Hormel decided to create a catchy brand name to
give his spiced ham an unforgettable identity, offering a $100 prize
to the person who came up with a new name. At a New Year's Eve Party
in 1936, Daigneau suggested the name SPAM. 
