ls of our life
and work, so, as I have got two hours to myself, I will try and do it
more exactly.

"Reveille sounds at 5.30, and 'stables' at six, with the first gleam
of dawn; horses are now fed, and then groomed for half an hour. From
this point the days differ. Here is the sketch of a marching order
day, from a driver's point of view. To resume, then:--From 6.30 we
have half an hour to pack kits, that is to say, to roll the cloak and
strap it on the riding saddle, pack the off saddle with spare boots
and rolls made up of a waterproof sheet, blanket, harness-sheets,
spare breeches, muzzles, hay-nets, etc., and finally to buckle on
filled nose-bags and our mess-tins, and strap horse-blankets under the
saddles. His stable-kit and the rest of a driver's personal belongings
are carried in four wallets, two on each saddle.

"At seven, breakfast--porridge, coffee, and bread, and sometimes jam.
Our tent has a mess-subscription, and adds any extras required from
the canteen. But we always fare well enough without this, for the
Captain thinks as much of the men as of the horses, and is often to be
seen tasting and criticizing at the cooks' fire.

"At 7.30 'boot and saddle' sounds, and in half an hour your horses
have to be ready-harnessed and yourself dressed in 'marching order,'
that is to say, wearing helmet, gaiters, belt, revolver, haversack,
water-bottle, and leg-guard.

"At eight 'hook in' is ordered; teams are hooked together and into the
guns and waggons. 'Mount the detachment' and gunners take their seats.
'Prepare to mount' (to the drivers) followed by 'Mount,' 'Walk March,'
and you are off. We always go first to the watering-place, a sandy
pool in the river, unhook and water the horses. Then we either march
away, and drill and exercise over the veldt, or go for a route-march
to some distance. The weather is always hot, and often there is a
dust-storm raging, filling eyes, ears, and mouth, and trying the
temper sorely.

"We are back at camp about 1.30, form our lines again, between the
guns and waggons, unharness, rub down horses, and then have dinner.
There is fresh beef generally (that unlovely soldiers' stew), and
either rice, duff, or, now and then, stewed quinces, which are very
common in the country. We can buy beer at a canteen, or, better still,
draught ginger-beer, which is a grand drink. At three 'stables'
sounds, with grooming first, and then (I am choosing a full day)
harness cleaning; that is to