General officers in the Confederate States Army Edmund Kirby Smith, who was appointed general late in the war and into the PACS. Pierre G.T. Beauregard, had also initially been appointed a PACS general but was elevated to ACSA two months later with the same date of rank. These generals outranked all other grades of generals, as well as all lesser officers in the Confederate States Army. The first group of officers appointed to general were Samuel Cooper, Albert Sidney Johnston, Robert E. Lee, Joseph E. Johnston, and Pierre G.T. Beauregard, with their seniority in that order. This ordering caused Cooper, a staff officer who would not see
Foods of the American Civil War period barely make mention of the war. In the few southern cookbooks published during and shortly after, the fact of shortages is inescapable. 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