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4 Full Transcript of Diary The following is a transcript of the Diary of Capt John Douglas Hope Scrivener whilst he was a prisoner of the Japanese in Sandakan in 1942 and Kuching in 1945. The transcript has been copied line for line, page for page in order to make comparison with the original easier. There are a number of instances where the hand-writing has been difficult to read and in most instances these are shown in red type. In most instances, spelling has also been left as written. If further corrections are made, I would appreciate an updated copy. Geoff Dare P O Box 113 Mulgrave Vic 3170 Ph: 0417 593 001 email: [email protected] Diary of Captain J D H Scrivener VX45178 Front Cover This book remains the property of Capt. J. D. W. Scrivener VX45178 Please forward to Mrs R Scrivener 223 Highfield Rd Burwood E13 Victoria Australia Memo Book 2 Last printed 25/11/13 10:26 PM Pancakes Coconut Biscuits Mix up a batter of Flour 25 lbs Rice Flour Salt ½ lb Salt Dripping 4 lbs Yeast Make paste & cut to size Let stand for 6 hr put teaspoonful of grated Fry with little fat coconut & pinch of sugar on top of biscuit. Yeast Mixture Biscuits 2 small handful of Rice 1 tablespoon of Rice 3 parts rice flour 1 tablespoon of Flour 1 part plain flour ½ cubic inch Yam Pinch of salt Run rice into beer bottle Sugar to taste dry, mix sugar or flour Equal quantities of milk and to paste, pour into bottle water to make paste. Now place in yam & add warm water to fill bottle let stand for 24 hours. Rice Porridge Ground Rice boiled in Yeast Salt water (1 salt – 6 (?) Boil one lb rice in two gallons of water. Keep Pastry for Pasties adding water to maintain 2 gall. When starchy strain ½ lb Plain flour off rice & let cool. 1 lb Rice Place in container add 2 tablespoons of fat, salt ½ lb sugar & ½ lb wheat flour. Boil up & keep stirring all the time. Put Fish or Meat Pasties into yeast container & add ½ moderate sized yam & one ½ tin of 5 lbs ground rice pineapple. 5 lbs plain flour When raising stir well & issue 2 lbs fat 2 1 top /3 leaving bottom /3 for ........... 1 teaspoon of salt Grate into dough, press ¼″ x 4″ squares. Put in Fish or meat ‘filling’ & Bake makes 180. 3 Last printed 25/11/13 10:26 PM Rice Roasting Changi Pie (125) Cook rice & wash until all grains separate – 5½ lb Flour Brown in an oven or on a hot plate constantly 2½ lb Rice Flour stirring. Result – a crisp breakfast food with a 1 pint yeast nut brown flavour. 1 lb margarine 2 oz salt Pasties for 130 Roll thin Flour & fat for paste 4 tins of M & V (meat & Vegetables?) mixed Rice Croquettes (125) with cooked rice. Flavour to taste. 14 lb rice 8 tins meat 1 lb fat Selerang Scone (60) Roll & bake on greasy tray 4 lbs cooked rice 1 lb grated coconut Bread (72) ½ lb sugar salt to taste 20 lbs Rice flour mix together, bind with flour & fry in fat 8 lbs plain flour ½ gal yeast Mix all well altogether Salmon Rissoles (2 per man 150) Roll into shape Put into tins 14 tins of herrings or salmon Do not knead a second time 1 (layer) of cooked rice Bake 50 mins flour to bind Let stand 5 hrs for yeast to work bake or fry in small quantities with fat or oil. Cheese Biscuits Sweet white sauce (125 m) Add cheese to mixture 2 lbs rice flour 2 gal starch water off rice ½ lb sugar Coconut Biscuits 2 Tins of milk Make up to 5 gals with water. Add grated coconut Filling for pies etc For every 1 lb of salmon add 6 lb of cooked rice 4 Last printed 25/11/13 10:26 PM Syrup of Cochinalla soothing coughs & throats. Ear Ache (children) 3 drops of Glycerine or Glycerine Corbel acid ______________________ Changi 7 Jul 42 Victorian Addresses J. Glyn White 3A Mount Ida Ave Hawthorn E3 Melbourne ______________________ Hedley F Summons McCartney Ave Kew E4 ______________________ Mrs J D Rosson C/- Mrs Stuart 21 Welsford St Shepparton Vict ______________________ Batman E G Hodgson to 52 York St Lt Col Summons Richmond 5 Last printed 25/11/13 10:26 PM Lt Col L J Byrne 27 Provincial Rd Lindfield NSW ______________________ Capt W J Harper 2 Dolley Av Vaucluse NSW ______________________ Capt J E Dillon 12 Loreley Court 18 Bay St Croydon NSW ______________________ Capt L Jackson Gympie Rd Chermside Brisbane Q ______________________ 6 Last printed 25/11/13 10:26 PM The Syonan Times 25 Nov 42 Survey of 3 Battles of Solomon Is from Aug 7 – Nov 14 U.S.A. ______________________ Sunk Hvy Ly Hvy D Total Damaged Damaged or Damaged Battleships 1 1 3 - 5 A/craft Carriers 4 2 2 - 8 Cruisers 27 5 - - 32 Destroyers 20 7 - 3 30 Submarines 9 1 - - 10 Sweepers 1 1 - - 2 Types .............. - - - 830 Planes 3 3 Transports 17 6 - - 23 Total 79 23 5 6 113 Nippon Battleships 1 1 - - 2 A/craft Carriers - 1 2 - 3 Cruisers 3 1 1 2 7 Destroyers 6 1 2 0 9 Submarines 1 - 1 - 2 Transports 5 10 2 206 Planes - 17 Total 16 13 (sic) 6 (sic) 3 (sic) 40 7 Last printed 25/11/13 10:26 PM Rec’d 27 Feb 42 at BANDONG By Lt Col M C Russell H. Q. JAVA V156 N/E SYDNEY 163 35 27 1510 btc. b stn a.n.k. b.d.a. N/E. Major General Gordon Bennett Java Your fellow members of Masonic Club send you Greetings & heartiest congratulations on your gallant effort & wonderful escape stop the Toast to our next happy meeting. Sneddon Secretary Rec’d. BANDONG 27 Feb 42 Actual cable seen by me on or about 14 Oct 42 at Kuching P.O.W. Camp. 8 Last printed 25/11/13 10:26 PM (Page 1) Re Rations H .Q. A.I.F. (P.O.W.) Changi M64 A.A. Q.M.G. A.I.F. 24 Mar 42 Herewith copy of original report by Med. Diet. Committee On “Rations Approved by Japanese being for A.I.F. Prisoners of War”. This was submitted by G.O.C. A.I.F. to G.O.C. Malay. Comd. who forwarded it to the Japanese Authorities with a covering letter recommending approval. It is pointed out that not only had the additional items of Diet No. 1 (sic) (Not?) been provided but A.I.F. is not receiving items already promised in quantities indicated. These deficiencies are considered very serious from the point of view of maintenance of Health & even life itself & it is not a matter to be handled only by the Medical Service but it is & always has been a matter for concern and action if possible by those officers ultimately responsible for the well being of all P.O.W.’s It is strongly urged that every officer in your Dept & every officer in the A.S.C. responsible for supplies should make a close study of the details set out in the report & obtain a thorough grip of these implications. For this purpose I enclose copies for C.A.S.C. & C.R.E. (Aust. Rep. on Central Comm) Sgd. A. P. Derham Col. Report on Rations approved by I.J.A. for Australian Prisoners of War It is considered that the amount of nutritic required by the average Australian Soldier to permit of life maintenance of health & the performance of moderate work is between 2800 – 3000 calories & that the diet should contain at least 100 gms of protein. In order to avoid beri-beri scurvy, plague, extra supplies of vitamins are necessary to supplement with native Malayan fruits, pineapples banana etc also flavouring agents required to help men eat their Rice Ration. curry etc. 9 Last printed 25/11/13 10:26 PM (Page 2) Australian Ration P.O.W. Ration I.J.A. CARBS CARBS FOOD QTY PROT FAT CALORIES FOOD QTY PROT FAT CALORIES gms gms PRES 12 ozs 90 54 846 RICE 1.1023 395 40 1740 MEAT MEAT FRESH 16 ozs 100 50 800 .11023 12.5 7.5 117 OR FISH BREAD 16 ozs 265 45 10 1330 FLOUR .11023 .40 160 POTATOES 12 72 7.2 317 VEGS .22046 .6 1 28 VEG.(F) 12 21.6 3.6 101 MILK .033069 1.65 1.35 1.5 24 SUGAR 2 60 40 SUGAR .040093 20 80 BACON 2 9.6 30 308 OIL .011023 - 5 45 CHEESE 2 1 14 18 222 TEA .011023 - BUTTER 2 0.6 52 470 SALT .011023 - 16.65 JAM 2 45 180 TOTAL 462.65 54.46 14. 2296. Op. C.MILK 2 35 5 6 206 In making the above calculations it was assumed that the meat SALT - supplied would be tinned meat & that the vegetables would average TEA - 10% of Carbs. COFFEE - TOTAL 41631/ 175 3 488 170 4220 gms or 4167 or 185 The above scale was augmented in Jan ’40 by an extra allowance which included at least 8 oz of orange or pineapple juice or the equivalent per week. 10 Last printed 25/11/13 10:26 PM (Page 3) Food Values of Vegetables Nutritive value of food depends on its chemical composition. Main constituent are:- water, mineral matter, fat, fibre carbohydrate & vitamins – Mineral matter includes calcium, phosphorus magnesium iron etc.
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