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- Notes:
- Civilian internees assigned to Barrack 5 at the prison camp in Ruhleben line up with their soup buckets for their ration of cabbage soup at the camp kitchen. Note the bars across the window of the kitchen, designed to improve internal security.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- German non-commissioned officers inspect the meat while Russian and French prisoners of war stir the soup. The POW's in this unidentified German prison camp built the camp kitchen, which includes intricate wood carvings.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French prisoners sit in the prison kitchen peeling a huge pile of potatoes at Darmstadt, under the supervision of a German non-commissioned officer. A barrel of peeled potatoes stands next to the sink. To feed a large prison population took a great deal of time, effort, and resources. Many camps acquired machines to peel potatoes to meet POW dietary needs.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- This drawing shows the layout of the prison camp at Wittenberg and highlights some of the deficiencies of the facility, which contributed to the horrors of the typhus epidemic. Many of the stoves in the camp lacked fuel, prisoners had to wash outdoors in water troughs, and there was a lack of mattresses in the hospital. The cemetery in the prison camp is a testament to the viciousness of the epidemic. The main entrance to the prison camp is unique in relation to other facilities in that POW's, staff, and visitors had to cross a bridge over the barbed-wire fences.
- Date Created:
- 1917-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- The camp commandant samples the daily ration in the prison kitchen at Chemnitz. This kitchen employed French and Belgian cooks, to the left, and Russian workers, to the right. Meals were prepared in the large cooker for a large number of prisoners. This usually meant rations of some kind of soup.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French bakers prepare bread dough in the prison kitchen at Guestrow while fresh bread cools on the shelves behind them. These bakers had to produce a large amount of bread every day to meet the dietary requirements established by the German Ministry of War.
- Date Created:
- 1918-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Internees, children, and French prisoners of war line up for their meals outside of the camp kitchen at Holzminden. The adults have soup bowls ready while the children carry dinner pails.
- Date Created:
- 1917-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- Belgian, French, and a few English prisoners of war stand in front of the prison kitchen at Kaltenkirchen. These prisoners wear identification numbers on white armbands.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- A wagon full of bread has just arrived at Ulm and at the table to the right French and Russian prisoners weigh the loaves and inspect the quality of the bread. The bread has to be distributed to all of the barracks and a a fair allocation was important for POW survival. The quality of the bread in Germany, especially in prison camps, deteriorated dramatically during the war as a result of the Allied naval blockade.
- Date Created:
- 1915-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
- Notes:
- French prisoners of war prepare a meal of soup in a German prison camp kitchen. A German supervisor in the white coat observes the process at the right.
- Date Created:
- 1916-01-01T00:00:00Z
- Data Provider:
- Western Michigan University. Libraries
