New Zealand Gazette – 1922 – No. 39

Page 1346

✨ Military Regulations

1846

THE NEW ZEALAND GAZETTE

[No. 39

Under no circumstances must any official account be overdrawn.
Commanding Officers will be responsible for keeping an accurate account
of all receipts and disbursements in the authorized cash-book. Every separate
sum received or paid shall be entered in the cash-book, with the date on which
the transaction took place.

SECTION VII.--AUDIT.

The official accounts of all units shall be audited at least once annually
by officers appointed for the purpose by the Controller and Auditor-General.
The G.S.O. "Q" Duties in each command is responsible that the
official accounts in his district are ready for audit before the 31st July in each
year.
Before the transfer or retirement of any officer to whom power is given
by these regulations to operate on or administer the Regimental-funds Grant
Account, such account is to be audited, the necessary application for same being
made to General Headquarters.
Officers administering official accounts will submit, when required, the
following books and documents to the Controller and Auditor-General or his
representative :—
(1.) The authorized cash-book.
(2.) Balance-sheet on prescribed form (in duplicate), (one copy for unit
and one copy for Command Headquarters).
(3.) Bank pass-book (or Post Office Savings-bank Book).
(4.) Cheque-book (or Post Office Savings-bank Book).
(5.) Vouchers in support of expenditure.
(6.) Treasury or other official advice of payment of grant.
All receipts must be available for audit, and officers responsible for
the control of accounts must see that such receipts contain the fullest details.

SECTION VIII.--RATIONS AND FORAGE.

When rations are authorized to be issued by the Army Service Corps
one complete field ration per day may be drawn for every officer, W.O., N.C.O.,
and man, and also for every authorized civilian attached to the troops; likewise,
one complete forage ration will be drawn for each authorized horse.

Scale of Rations.

Description.	Quantity.	Remarks.
Bread	1½ lb.
Or biscuits	1 lb.
Or flour	1 lb.
Fresh meat	1½ lb.	Twice weekly in lieu of equal quantities of fresh meat.
Or preserved meat	1 lb.
Sausages	8 oz.
Bacon	5 oz.	Twice weekly in lieu of fresh meat: 5 oz. bacon equals 10 oz. fresh meat.
Cheese	2 oz.
Coffee	¼ oz.
Jam	4 oz.
Fresh milk	½ pint.
Or condensed milk	⅓ tin.
Flour	1½ oz.
Baking-powder	3 lb. for each 100 lb. flour issued.
Oatmeal	1 oz.
Onions	4 oz.
Fresh vegetables	8 oz.	(When available).*
Potatoes	1 lb. (old) or ¾ lb. (new).
Salt	½ oz.
Sugar	4 oz.
Tea	¼ oz.
Butter	4 oz.
Pepper	⅓ oz.	Prunes, evaporated apples, or peaches.
Dried fruits	½ oz.
Rice	⅞ oz.
Currants	⅝ oz.
Tapioca	½ oz.
Sago	½ oz.
Curry-powder	⅜ oz.	In lieu of jam.
Treacle	1 oz. weekly
Candles	⅛ lb.	When electric light or other light not available.
Coal or wood	2 cwt. per cooker per day, plus 2 lb. wood per man.
	8 lb. wood per man per day	When cookers are not available.

Equivalents to be issued only when fresh vegetables are not available: 2 oz. haricot beans, or 2 oz. rice, or 2 oz. barley, or 2 oz. peas, equals 8 oz. fresh vegetables.

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