in the front lines needed to be supplied with their daily rations, but cooked food prepared at field kitchens was sometimes spoiled by gas attacks. The trench ration was the answer. It was a variety of canned meats (salmon, corned beef, sardines, etc.) that were commercially procured and sealed in a large tin box covered in canvas. It was bulky and heavy and the soldiers began to get weary of the limited menu and it was soon replaced by the Reserve Ration. "Reserve Ration" (1917–1937) The reserve ration was first issued during the latter part of World War I to feed troops who were away from a garrison or field kitchen. It originally consisted of 12 ounces of fresh bacon or one pound of canned meat known as the Meat Ration, usually corned beef. Additionally, two 8-ounce cans of hard bread or hardtack biscuits, a packet of 1.16 ounces of pre-ground coffee, a packet of 2.4 ounces of granulated sugar, and a packet of 0.16 ounces of salt were issued. There was also a separate "tobacco ration" of 0.4 ounces of tobacco and 10 cigarette rolling papers, later replaced by brand-name machine-rolled cigarettes. After the war, there were attempts to improve the ration based on input from the field. In 1922, the Meat Ration was revised, consisting of one pound of meat (usually a combination of dried beef and canned corned beef). This was supplemented by hard chocolate, 14 ounces of hard bread or hardtack biscuits, coffee, and sugar. In 1925, the Meat Ration was changed, removing the dried beef in favor of canned pork and beans, and reducing the bread component. The corned beef allowance was also reduced in size (older rations continued to be issued, however). In 1936, menu planners attempted to introduce more variety by developing an alternate Meat Ration consisting of an "A"-menu (canned corned beef) and a "B"-menu (canned pork and beans). The A and B Reserve or combat ration was canceled after being superseded in 1938 by the Field Ration, Type C. World War II After 1918, the army ration system went through several revisions, eventually leading to the: A-ration: Garrison ration. Fresh, refrigerated, or frozen food prepared in dining halls or field kitchens. The most valued of all rations. B-ration: Field ration. Canned, packaged, or preserved foods normally prepared in field kitchens without refrigeration. C-ration: Individual ration. A complete pre-cooked, ready-to-eat canned individual