The stomach at war
The 1860s wars were battles of economies as well as of weapons.
Keeping soldiers fed and adequately supplied involved huge expenditure. Troops fighting for the Crown were supported by the Imperial Treasury and resources of the colonial government while Maori were sustaining livelihoods, crops and stock at the same time as campaigning.
Over the 2015/16 summer Angus Crowe worked on a Summer Scholarship investigating the scale and economic impact of provisioning the thousands of British soldiers stationed in New Zealand.
Each man was entitled to 1 pound of bread (around half a kilo), 1 pound of fresh meat and a quarter pint of rum per day. Supplying these rations meant big business. Auckland’s economy boomed with huge spikes in the quantities of supplies landed and traded.
Cattle, wheat and rum came in from New South Wales and Victoria, and further afield. Local merchants vied for lucrative contracts from the Commissariat; bakers and butchers had their hands full. Rivalry and rumour as to who got the best price was rife. And in the field, men complained often about the quality and quantity of food they received.
Getting food supplies from Auckland wharves to inland redoubts and camps was also a major undertaking.
In the StoryMaps that follow Angus has provided an overview of ‘the stomach at war’. ‘The role of the Commissariat during the Waikato Campaign, 1863 – 1864’ contains links to full statistical tables of some of the economic patterns in evidence in wartime New Zealand of the 1860s.
When the majority of British troops departed in 1866 Auckland fell into sharp economic recession.