During the Waikato campaign of 1863–64, the Imperial Commissariat employed field ovens manufactured by Vickery and Masefield of Auckland’s Albert Iron Foundry. Their double-cased iron oven offered a more robust alternative to the Aldershot and Curragh patterns supplied from Britain. By late October 1863, Commissariat ovens were operating in nearly every camp, reflecting the growing importance of forward bakeries in sustaining the British advance. Although the surviving manufacturer’s specification is dated 31 October 1864, the precise date on which the locally manufactured design first entered service remains to be established.
The double-cased field oven is probably the first piece of military field-cooking equipment designed and made in New Zealand.[1] It came almost fifty years before Lieutenant J. F. G. Roberts’ Salamander cooker of 1912. It also reflects a theme that runs through the earlier articles in this series. When imported equipment did not suit local conditions, New Zealand’s soldiers and suppliers designed their own.[2]
This article adds an 1860s chapter to three earlier RNZAOC articles. The Evolution of Army Catering in New Zealand (1845–1948) gives the organisational story. From Volunteer to Territorial covers field cooking from 1908 to 1915.[3] Feeding the Force traces field cooking systems from 1939 to the present.[4] None of them covers the New Zealand Wars, when the Imperial Commissariat ran the largest military catering effort New Zealand saw in the nineteenth century.
Feeding an army in the Waikato
Bread was the core of the soldier’s ration, and almost every ounce of it had to be baked in the theatre. The official daily scale was 1¼ lb of bread, 1 lb of meat, ¼ pint of rum, small amounts of tea, coffee and sugar, and a grain of pepper and salt. Biscuit replaced bread only when troops moved away from their bakeries.[5]
Responsibility was split. The Commissariat Staff Corps and its transport branch delivered the rations, ran the slaughter yards and ran the bakeries. The regiments turned raw meat and potatoes into meals in camp kettles over open fires. The Commissariat Transport Corps was formed in December 1861 and included butchers and bakers drawn from the Imperial garrison and the colonial militia. At its peak, the Commissariat Staff Corps had 41 officers, 125 NCOs and 1,341 men, with 1,516 horses and 729 bullocks.[6]
Although the Waikato was an established and productive agricultural region, the invading British force could not rely upon obtaining sufficient provisions locally. The campaign therefore depended heavily upon an organised supply system bringing flour, salt meat, biscuits, groceries and forage south from Auckland along the Great South Road and, increasingly, by river steamer. Local firewood was particularly important for operating the field bakeries.
At first, field bakeries at Drury and Ōtāhuhu baked bread four times a week and sent it to the south Auckland camps. As the advance went on, bakeries followed the depots forward to Rangiriri, Miranda, Ngāruawāhia and beyond.[7]
The Commissariat also improvised. At Ngāruawāhia, before the purpose-built ovens reached the front, Deputy Assistant Commissary-General Marshall supplied the staff with “very good bread” baked in holes in the ground.[8] Commissariat purchases in November 1863 listed dough troughs, boilers, ferment tubs, baskets and peels. Bakers were issued white kersey jackets, waistcoats, and drab moleskin trousers. Their ingredients were flour, potatoes, hops, malt, salt and yeast.[9]
The double-cased oven
The oven was a 7 ft 6 in iron tunnel with two skins, built in one piece to sit on a firebrick bed under a blanket of earth. Its design survives because the foundry documented it. Vickery and Masefield signed a Specification of Double-cased Field Oven at the Albert Iron Foundry on 31 October 1864. Deputy Assistant Commissary-General J. Leslie Robertson attached a certified copy, with a drawing, to his report on the Commissariat in the Waikato War. That report went to the War Office and is now held at The National Archives, Kew.[10]
The specification is an important surviving record of military equipment manufactured in New Zealand during the nineteenth century. It provides details of the oven’s construction, materials and intended use, although it does not establish how many were manufactured, their individual locations or their cost. Nor does the document, by itself, confirm whether the design had been modified between its initial development and the preparation of the October 1864 specification.
The specification describes these features:
- Two iron cases. An inner case of “full” ⅛ in sheet iron sat inside an outer case of ⅛ in sheet iron.[11]
- Seven H-iron ribs. Between the cases sat seven ribs of H-section iron, bent to the oven’s arch on a template. Holes ran through both cases and each rib, and the whole was bolted or riveted together. The ribs projected below the cases to anchor the oven in the ground.
- No floor. The oven had no bottom. It was set on a prepared bed of firebrick, which served as the baking hearth.
- Front end. The single-cased front carried a wrought-iron door frame and door. The door had a sliding damper 6 in × 1¼ in, set about 2 in from the bottom. The front was joined to the outer case with a ring of angle iron.
- Earth cover. The front plate stood 6 in higher than the oven to hold back the earth thrown over the oven once it was in place.
- Back end. The single-cased back, also of ⅛ in plate, carried a chimney with a lid to regulate the draught.
- One piece. Unlike the Aldershot oven, it was “not made in parts.” It was meant mainly for permanent stations, so it did not need to be portable. Even so, “it just fills a cart when complete.”[12]
The specification does not explicitly explain why the manufacturers adopted double-cased construction. However, the arrangement appears to have addressed weaknesses identified in the imported Aldershot and Curragh ovens, particularly their susceptibility to structural failure when the relatively thin iron casing was covered with earth and repeatedly heated.
The seven H-section iron ribs would have increased the arched structure’s rigidity, helping it resist deformation. The space between the two iron skins may also have influenced heat retention, although the extent of any thermal advantage cannot be established from the surviving specification. The principal documented distinction was therefore the oven’s more substantial construction rather than any proven improvement in fuel efficiency or baking performance.
| Feature | Vickery & Masefield double-cased oven | Aldershot pattern oven |
| Origin | Albert Iron Foundry, Auckland, 1863–64 | British Army pattern, on the 1861 field-service list |
| Construction | Two ⅛ in iron skins on seven H-iron ribs, bolted or riveted | Single thin iron skin: two half-arches, one bottom, two ends, four bars |
| Floor | None; set on a firebrick bed | Iron bottom plate |
| Transport | Whole, on one cart | Knocked down into parts |
| Insulation | Earth thrown over the arch | About 6 in of compacted earth |
| Intended use | Semi-permanent station bakeries | Field and temporary camps |
| Known weakness | Weight and bulk | Thin iron that could collapse |
Table 1. The New Zealand oven compared with the Aldershot pattern.[13]
Baking in the field
The new ovens made the difference between bread four times a week and bread every day. Taylor shows that the winter pause of 1863 gave the Commissariat time to build more ovens and move them forward. By late October 1863, ovens were in operation in nearly every camp. In February 1864, baking ovens, dough troughs and equipment were shipped up the Waikato from Meremere to Te Rore as the front moved south.[14]
The movement of baking equipment illustrates the practical relationship between mobility and sustained logistical support. Unlike the dismantled Aldershot oven, the Vickery and Masefield design was transported as a complete structure, occupying much of a cart. Its greater rigidity offered advantages for established or semi-permanent bakeries, but its size and weight may have limited its use where roads were poor or transport resources were limited. The selection and positioning of field bakeries therefore depended not only on oven availability, but also on suitable sites, transport capacity, and the ability to maintain supplies of flour, fuel, and other baking materials.
The local ovens did not replace the imported ones. Commissariat reports show Aldershot and Curragh pattern ovens in use alongside the New Zealand oven in both the Waikato and Taranaki. At Pātea in Taranaki, an oven made on the spot was added to the Aldershot and Curragh ovens at the bakery there. Setting up a bakery could be quick. At Alexandra in August 1865, the Daily Southern Cross reported that “in two days, ovens, &c were erected, and most excellent bread is now daily served out to all.”[15]
A Commissariat return for mid-1865 shows the bakery network after the fighting in the Waikato had ended. Fifteen stations had 38 bakers and 31 ovens: 2 brick ovens at Ōtāhuhu and 29 field ovens. The return does not say which pattern each field oven was.[16]
| Station | Bakers | Ovens | Flour issued (lb) | Bread produced (lb) |
| Te Awamutu | 6 | 6 | 40,600 | 55,720 |
| Tauranga* | 8 | 4 | 33,700 | 46,005 |
| Ōtāhuhu | 5 | 2 (brick) | 19,675 | 25,643 |
| Ngāruawāhia | 4 | 2 | 12,953 | 17,390 |
| Te Rore | 3 | 3 | 12,450 | 14,889 |
| Queen’s Redoubt | 2 | 4 | 6,618 | 8,600 |
| Thames | 1 | 1 | 4,940 | 6,851 |
| Maketū* | 2 | 1 | 4,800 | 6,512 |
| Rangiaowhia | 1 | 1 | 5,200 | 6,509 |
| Rangiriri | 1 | 1 | 3,620 | 4,711 |
| Raglan | 1 | 2 | 3,300 | 4,300 |
| Galloway’s Redoubt | 1 | 1 | 3,070 | 3,990 |
| Waikato Heads | 1 | 1 | 2,600 | 3,446 |
| Whatawhata | 1 | 1 | 2,598 | 3,410 |
| Ōhaupō | 1 | 1 | 2,400 | 2,807 |
| Total | 38 | 31 | 158,524 | 210,783 |
Table 2. Commissariat bakeries, June 1865 (*Tauranga and Maketū, May 1865). Source: Jones, “Return.”
At the ration of 1¼ lb a day, 210,783 lb of bread is enough for about 5,600 men for 30 days. Te Awamutu alone produced enough for almost 1,500 men. Its six bakers and six ovens turned out about 1,860 lb of bread a day, roughly 310 lb per oven.[17]
Fuel was another important element of the bakery supply system. The surviving campaign records do not establish how much firewood the New Zealand-made ovens consumed. Later British instructions for the Aldershot pattern suggest approximately 300 lb (136 kg) of wood for the initial firing and 75 lb (34 kg) for subsequent bakes. Applying the latter figure to Te Awamutu’s six ovens gives an illustrative requirement of approximately 450 lb (204 kg) of firewood for one firing cycle across all six ovens. Actual consumption would have depended upon the number of firings, oven construction, operating conditions and the quantity of bread produced. Nevertheless, the calculation shows why fuel procurement and transport remained essential to military bakery operations.[18]
The makers
Vickery and Masefield was a young Auckland engineering partnership capable of making heavy ironwork. William Vickery (1824–1914) and Thomas Taylor Masefield (1842–1908) started the firm in 1862 at a foundry in Albert Street. By 1864 it built steam engines of 6 to 30 horsepower, made boilers, repaired harbour steamers, and cast pieces weighing 3 to 5 tons. The partnership was dissolved in 1867. Masefield carried on in Albert Street as T. T. Masefield and Company, and Vickery later set up a foundry at Thames.[19] Simmons gives the firm’s name as “Vickers and Masefield,” but the signed specification reads “Vickery Masefield.”[20]
Disposal and legacy
The withdrawal of Imperial forces from New Zealand during the later 1860s brought significant changes to the Commissariat’s bakery arrangements. In February 1866, the Commissariat offered ovens and baking equipment at half price to the successful bread contractor. Further tenders in 1867 for the supply of bread to Te Awamutu, Te Rore, Rangiaowhia, Kihikihi and Alexandra again offered existing ovens and implements to civilian contractors. Surplus baking equipment was also advertised for sale in Auckland. These arrangements reflected the progressive transfer of bread production from military bakeries to civilian suppliers, although the surviving evidence does not establish the fate of individual Vickery and Masefield ovens.[21]
No example is known to survive, and none has been found by archaeologists. Simmons found no physical trace of cookhouses, bread ovens or kitchen trenches at the Waikato sites she studied.[22] An earth-covered oven on a firebrick bed would leave only a scatter of firebrick and a patch of fire-reddened soil, easily lost to later building or ploughing. Excavators at redoubt and depot sites such as Te Awamutu, Ngāruawāhia or Queen’s Redoubt should look for exactly that near the Commissariat lines.
The experience of supplying British forces during the New Zealand Wars also contributed to wider discussions about military logistics. Richard Taylor identifies the Strathnairn Committee’s 1867 report as drawing upon New Zealand experience when considering the organisation and establishment of field bakeries. The locally manufactured double-cased oven formed part of a broader pattern of Commissariat improvisation, which also included constructing ambulances suited to local conditions. While the surviving evidence demonstrates that New Zealand experience informed discussions about British military supply arrangements, it does not establish that the Vickery and Masefield design directly influenced subsequent British oven construction.[23]
The double-cased oven also provides an early precedent for later New Zealand adaptations of military field-cooking equipment. The locally developed Salamander cooker of 1912 and modifications to British field-cooking systems during the Second World War reflected a continuing willingness to adapt imported equipment or develop local alternatives. Although separated by decades and very different operational circumstances, these examples illustrate the contribution of New Zealand engineering and manufacturing capability to military logistics.[24]
Conclusion
The double-cased field oven manufactured by Vickery and Masefield represents an early example of New Zealand industry responding to the practical requirements of military operations. Its construction reflected the limitations of imported British equipment and the need for durable baking facilities to support troops operating along extended lines of communication.
Although the number manufactured, their individual locations and their eventual fate remain uncertain, the surviving 1864 specification provides valuable evidence of local engineering capability and the Imperial Commissariat’s willingness to adopt equipment manufactured in New Zealand.
The oven also illustrates an enduring principle of military logistics: equipment cannot be considered in isolation from the system that sustains it. Flour, fuel, transport, trained bakers and suitable bakery sites were as important as the oven itself. By June 1865, the Commissariat maintained a substantial network of bakeries, demonstrating the organisation and resources required to provide a basic daily ration.
Nearly fifty years before the introduction of Lieutenant Roberts’ Salamander cooker, New Zealand engineers were already adapting military field-cooking equipment to meet local operational requirements. The double-cased oven therefore deserves recognition not simply as an unusual nineteenth-century engineering product, but as an early contribution to the development of military catering and logistics in New Zealand.
Notes
[1]Alexandra Lee Simmons, “Soldiers’ Foodways: Historical Archaeology of Military Comestibles in the Waikato Campaign of the New Zealand Wars” (PhD thesis, University of Otago, 2013), 174.
[2]Taylor, “British Logistics,” 157; Taylor notes that the Vickery and Masefield ovens “were regarded as being more robust than the Aldershot and Curragh military models used elsewhere by the British Army.”
[3]“From Volunteer to Territorial: The Evolution of Field Cooking in New Zealand’s Military, 1908–1915,” RNZAOC, 8 June 2024, https://rnzaoc.com/2024/06/08/from-volunteer-to-territorial-the-evolution-of-field-cooking-in-new-zealands-military-1908-1915/.
[4]“The Evolution of Army Catering in New Zealand (1845–1948),” RNZAOC, 18 March 2024, https://rnzaoc.com/2024/03/18/the-evolution-of-army-catering-in-new-zealand-1845-1948/; “Feeding the Force: A History of NZ Army Field Cooking Systems,” RNZAOC, 28 December 2024, https://rnzaoc.com/2024/12/28/feeding-the-force-a-history-of-nz-army-field-cooking-systems/.
[5]Taylor, “British Logistics,” 35, 157.
[6]Simmons, “Soldiers’ Foodways,” 172; Taylor, “British Logistics,” 39.
[7]Taylor, “British Logistics,” 142–43, 157.
[8]J. Leslie Robertson to H. S. Jones, 23 August 1864, Inclosure 1 in No. 18, WO 33/17A, 65, The National Archives, Kew, cited in Simmons, “Soldiers’ Foodways,” 174.
[9]Daily Southern Cross, 14 November 1863, 1, cited in Simmons, “Soldiers’ Foodways,” 173; Simmons, “Soldiers’ Foodways,” 121, 169.
[10]Vickery Masefield, “Specification of Double-cased Field Oven,” Albert Iron Foundry, Auckland, 31 October 1864, true copy certified by J. Leslie Robertson, Deputy Assistant Commissary-General, Inclosure 2 in No. 18, Appendix I, WO 33/17A, 73–74, The National Archives, Kew, reproduced in Simmons, “Soldiers’ Foodways,” 174, fig. 6.7.
[11]The printed specification gives both thicknesses as “1·8″”, which is almost certainly the typesetter’s rendering of ⅛ in. Sheet iron 1.8 in thick would have made an oven far too heavy to “just fill a cart.”
[12]Vickery Masefield, “Specification of Double-cased Field Oven,” 73–74.
[13]Simmons, “Soldiers’ Foodways,” 128–29, drawing on War Office, equipment for field service (1861), and later British cookery manuals of 1895 and 1907.
[14]Taylor, “British Logistics,” 157; Daily Southern Cross, 29 February 1864, 3, cited in Simmons, “Soldiers’ Foodways,” 327.
[15]Simmons, “Soldiers’ Foodways,” 175; Daily Southern Cross, 25 August 1865, 5, quoted in Simmons, “Soldiers’ Foodways,” 175.
[16]H. S. Jones, “Return Showing the Quantity of Flour Issued to, and Bread Produced at Commissariat Bakeries in New Zealand during the Month of June, 1865,” Inclosure 6 in No. 16, WO 33/17A, 52, The National Archives, Kew, reproduced in Simmons, “Soldiers’ Foodways,” 169, fig. 6.6.
[17]Author’s calculations from Jones, “Return,” at the field ration of 1¼ lb of bread a day. Simmons makes the same calculation for Te Awamutu; Simmons, “Soldiers’ Foodways,” 170.
[18]Simmons, “Soldiers’ Foodways,” 176 and n. 38, using the Aldershot oven figures in Army School of Cookery, Manual of Military Cooking (1895), 72, and War Office (1907), 20.
[19]“Vickery and Masefield (Auckland),” Grace’s Guide to British Industrial History, accessed 5 November 2026, https://www.gracesguide.co.uk/Vickery_and_Masefield_(Auckland); “The ‘Maori Chief’,” Dispatches, accessed 5 November 2026, https://dispatches.co.nz/the-maori-chief/.
[20]Simmons, “Soldiers’ Foodways,” 174; Vickery Masefield, “Specification of Double-cased Field Oven,” 74.
[21]Daily Southern Cross, 21 February 1866, 1, cited in Simmons, “Soldiers’ Foodways,” 327; Simmons, “Soldiers’ Foodways,” 175.
[22]Simmons, “Soldiers’ Foodways,” 327–28.
[23]Taylor, “British Logistics,” 192, 195.
[24]“From Volunteer to Territorial”; “Feeding the Force.”
