holes near the bottom, and inserting grates inside the barrel several inches above the
holes. The barrel is supported several inches above the ground on stones, bricks, or
dirt-filled cans, thus allowing space to build a fire under the barrel. The rubbish is put
into the barrel on the top grate. Figure 2-1 illustrates a barrel incinerator.
d. Disadvantage of Burning Garbage. Major disadvantages of burning
garbage or rubbish in a combat situation are giving your location away to the enemy by
the smoke and odor and giving clues in forecasting future locations. If any burning is
done, caution should be used also in the spreading of fire.
NOTE: All fires are to be monitored, from start to completion. Sparks from fires, flames
too high for the area, and smoldering flames can cause disastrous effects to the
environment and personnel.
FIELD DISPOSAL CF LIQUID/SOLID KITCHEN WASTES
In the field, liquid kitchen waste is disposed of in the soil usually by means of
either soakage pits or soakage trenches. However, food particles, soap, and grease
(solvents) are contained in this water. For the soil to absorb these liquids, the grease
and soap, as well as any solid particles, must first be filtered out or removed before the
liquid can be disposed. For this reason, a grease trap is made a part of each soakage
pit or trench to be used for the disposal of wash and liquid kitchen waste. In places
where heavy clay soil prevents the use of soakage pits or trenches, evaporation beds
may be used.
a. Soakage Pits and Trenches.
(1) Soakage pits.
(a) In a temporary camp, a soakage pit 4 feet square and 4 feet deep will
normally be adequate to dispose of liquid kitchen waste for 200 persons. If the troops
are to remain in the camp for 2 weeks, two pits should be constructed for disposal of
liquid kitchen waste; each pit should be used on alternate days, thus lessening the
possibility of clogging.
NOTE: Do not dump kitchen grease waste directly into the soakage pit because
clogging will rapidly occur. Instead, filter the wastes through a grease trap, with
the water going into a soakage pit and the filtered grease being buried.
(b) These soakage pits are constructed in the same way as a urinal
soakage pit (see figure 2-3), except that the urinal pipes are omitted. A grease trap is
provided for each kitchen pit. Should a soakage pit become clogged, it is closed and a
new one is constructed. A soakage pit is closed by covering it with 1 foot of compacted
earth and marked. It is marked by placing a sign on top of the mound. The sign must
indicate the type of pit, the date closed, and the unit designation.