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Featured Article of the Day.jpg) SMS Hindenburg was a battlecruiser of the Imperial German Navy, the third ship of the Derfflinger class. She was named in honor of Field Marshal Paul von Hindenburg, the victor of the Battle of Tannenberg and the Battle of the Masurian Lakes, as well as Supreme Commander of the German armies from 1916. The ship was the last capital ship of any type built for the German navy during World War I. Hindenburg took part in short fleet operations as the flagship of I Scouting Group in 1917–18, but saw no major action. The proposed final sortie of the fleet in the last weeks of the war ended when the crews of the capital ships mutinied. Hindenburg was interned with other German battlecruisers at Scapa Flow in November 1918. Rear Admiral Ludwig von Reuter ordered that the ships be scuttled on 21 June 1919; Hindenburg was the last of the ships to sink. She was raised in 1930 and broken up for scrap the following two years. (This article is part of a featured topic: Battlecruisers of Germany.) (Full article...)
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A field ration is a type of prepackaged military ration designed to be easily and quickly prepared and consumed on the battlefield, in combat, at the front line, or where eating facilities are otherwise unavailable. Field rations are primarily used by military forces, though they are also sometimes distributed to civilians as part of humanitarian aid and emergency management. They consist principally of dried and nonperishable foods, including among others preserved and nonperishable precooked meat, vegetables, grains and rice, dehydrated soup, side dishes, desserts and drinks. They took their modern form from the 19th century onwards, with the invention of airtight food preservation, canned food, and pasteurization. Field rations are designed with a long shelf life and can be eaten at any temperature, but they are heated or cooked where possible. This photograph shows the arranged contents of an Einmannpackung Typ 1 field ration issued to the German Bundeswehr in 1974, on display at the Museum of Hamburg History in Hamburg, Germany. It includes, from left to right and top to bottom: an instant-rice ready meal, scrambled eggs with ham and spaghetti, hardtack, a condiment, semi-sweet chocolate, and coffee creamer; liverwurst, strawberry jam, melted cheese, four water-purification tablets, and salt; tea-extract powder, a damp towel, coffee extract, orange drink powder, a matchbook, refined sugar, and spearmint chewing gum.Photograph credit: Sergej Medvedev
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