Troop engagements of the American Civil War, 1861 be the Confederate Territory of Arizona and raised several militia companies, which fought several skirmishes with both the Union forces remaining in the territory and the Apache tribes. Troop engagements of the American Civil War, 1861 The following is a list of engagements that took place in 1861 during the American Civil War. The war started on April 12 when Confederate forces commanded by General P. G. T. Beauregard opened fire on the Union garrison of Fort Sumter in the harbor of Charleston, South Carolina; after a thirty-four-hour bombardment, the Union garrison surrendered. There had been no casualties during the
Foods of the American Civil War Foods of the American Civil War Foods of the American Civil War were the provisions during the American Civil War with which both the Union and Confederate armies struggled to keep their soldiers provisioned adequately. According to "Hardee's Rifle and Light Infantry Tactics," written by a U.S. Army officer from the South before the war, the rations for a soldier during this time usually included: This would be supplemented by (per 100 rations): The most common field rations issued to individual soldiers were salt pork and hardtack, both of which were designed to withstand field conditions without deteriorating. Excess salt