Classical armies in general lacked developed supply and service apparatus. In citizen hoplite forces, soldiers usually provided and prepared their own food. At Athens, for instance, ‘‘Report with three days’ rations’’ was a standard instruction (Aristophanes Peace 1183). The staple ration was bread or boiled porridge, supplemented by olives, cheese, onions, and wine. Given the difficulties of terrain, and the limited capacity of pack animals and wagons, armies sometimes attempted to synchronize their movements with harvest time, so that soldiers could forage on enemy territory. Alternatively, commanders could arrange with locals along a march route to furnish markets where soldiers could buy provisions. The best option, especially on longer expeditions, was seaborne supply in the form of cargo vessels carrying grain and other foodstuffs. These efforts were not always successful, and Greek armies were often hampered by their decentralized logistical systems. The Spartans were an exception. Their army possessed dedicated supply officers, and formalized common messes. On one occasion, the Spartans were even able to dispatch portable fire-pots to help revive a detachment isolated on a cold, rainy ridge (Xenophon Hellenika 4.5.4).
Medical services were of varying quality. In the fourth century, the Spartans had doctors (iatroi) accompanying their units. The Athenians may have had some doctors in public service, and mercenary forces sometimes included professional surgeons, but in other armies medics were selected ad hoc from amongst the ranks (Salazar 2000: 68-74). Generals and officers got the best care, while ordinary sick or wounded soldiers frequently had to rely on comrades or attendants to carry them from the field and take care of them. Military doctors could extract missiles and bind wounds, but were largely helpless against gangrene and infections.
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