New John Jenkins November Releases!

KNIGHTS OF THE SKIES


The SPAD S.XIII was a French biplane fighter aircraft of World War I, developed by Société Pour L’Aviation et ses Dérivés (SPAD) from the earlier highly successful SPAD S.VII. It was one of the most capable fighters of the war, and one of the most-produced, with 8,472 built and orders for around 10,000 more cancelled at the armistice.

Georges Félix Madon (July 28, 1892 – November 11, 1924) was the fourth ranked French ace pilot of the First World War.
Madon was born in Bizerte, Tunisia and was athletic from an early age. He was short but had an erect stance, and was exceptionally strong. He boxed and played football. His desire to fly led him to attempt to become a pilot for the Ottoman Empire. When that failed, he enlisted in the First Engineering Regiment in Versailles, and ended up as a cook.

He repeatedly requested pilot’s training.

Madon was initially assigned to Escadrille BL30, where he flew reconnaissance missions in Bleriots. He also flew some of the first night-time bombing missions of the war. Madon was already a very experienced pilot, and this served him well when he was hit by a 77mm shell on October 30, 1914. He managed to perform a dead stick landing against the wind, but behind the French lines.
He was appointed to command Escadrille Spa38, which was re-equipped with new Spad XIIIs. Although principally a photo reconnaissance unit, Spa38 aggressively defended itself. They lived up to the motto they adopted from their commander: “Whoever rubs against me gets pricked”. They also adopted his black thistle insignia on their planes.

He mentored other pilots who became aces because of his tutelage; among these were Andre Martenot de Cordou, Hector Garaud, and American David Putnam.
By war’s end, he was credited with 41 confirmed victories and 64 probables. About the latter, he once nonchalantly remarked: “The Boche knows his losses.” His score of 41 still ranked him fourth among all French pilots
To make himself more easily identifiable to his men, G. F. Madon painted the fuselage and tail of his aircraft red. One of his SPAD XIII had an all-red fuselage and white radiator cowl.



**PLEASE NOTE THESE PILOTS WILL FIT ALL THE GERMAN PLANES**



Knights Of The Skies – WWI

American Expeditionary Forces


Mack AC “Bulldog” haulers are legendary workhorses. During their 20-plus years of production (1916-1939), they were employed in many heavy industries including logging, petroleum, construction, and nearly anywhere a rock-solid chassis cab was needed. They were available with up to a 7.5-ton load capacity. The U.S. military made extensive use of the AC during WWI. Many of them remained in the countries where they served and were put to use by civilians for decades afterward.

Mack delivered over 6,000 trucks, both to the United States and Britain’s military. A legend surfaced that British soldiers would call for Mack Bulldogs to be sent when facing adversity.

Mack Trucks, Inc., is an American truck–manufacturing company and a former manufacturer of buses and trolley buses. Founded in 1900 as the Mack Brothers Company, it manufactured its first truck in 1907 and adopted its present name in 1922.

In 1916 The Mack ACs are introduced and over 40,000 of these trucks were produced.



American Expeditionary Forces

WHEELS ACROSS THE DESERT



Egypt
1915

THE GALLIPOLI CAMPAIGN 1915




Battle of Gallipoli 1915

THE FRENCH ARMY


Initially, Frances armed forces were designed to fight, fend for, and feed at a company or battalion level. This meant that soldiers who were line infantrymen might also be cooks, laborers, supply clerks and maintenance personnel, with fatigue details being assigned on a rotational basis between the non-specialists. In garrison, or on maneuvers, this worked splendidly. When the day’s work was done, the cooking detail would set up the kitchen area, cook and serve the meal, and everyone was happy.

For emergency use, troops carried an emergency ration, but no one would touch that except in old Legionnaires’ barroom tales of the Legion in ‘wild places’.


While the front lines were still somewhat flexible, field unit based kitchens were becoming less and less feasible. By the time the front froze at the trench line from the channel to the Swiss border, they had become impossible. Many troops would receive fresh ration supplies, but with the trench networks initially only being laid out for close-up combat, no provisions for regular cooking was made.

This meant that troops subsisted on fresh bread, fruit, wine and sausages. Iron rations were limited due to supply shortages, and generally the only warm meal happened if a section or a platoon managed to set up a makeshift kitchen to use the supplies arriving in an irregular fashion before they could spoil. Even then, the best troops could hope for was some sort of soup or stew, or a cup of coffee if they were not so lucky.

The Field ration consisting of an abbreviated menu and was the main ration type scheduled for troops. Traveling kitchens would set up in areas adjacent to the combat zone, and would prepare more-or-less edible and definitely not nutritionally balanced meals, which would then be hauled to the front lines. This detail of being a ‘soup man’ was considered to be a job more hazardous than combat infantryman, as you had to traverse ground generally covered by enemy pre-planned artillery fires, while carrying equipment that made it hard to seek cover, run or hide.

Food that did make it to the front was generally at least cold and of dubious quality, and often times soiled and near inedible, such as bread that was carried without wrappers of any kind, coffee (le jus) transported in open cans etc. Menus consisted of a variety of poorly prepared dishes, which include open rack roasted meats, previously salted (and mostly too salty) fish, various pâtés made of meat scraps, lard and vegetables, rice, and beans of every description, at times just cooked together in more or less edible stews. Luckily, along with these rations came (if at all possible) a serving of ‘pinard’, the cheap wine issued to all French forces. British troops lucky enough to get some eventually combined all French terms like pinard or vin blanc into the ubiquitous (and still current!) term ‘plonk’, describing any cheap wine.



French Army

THE RAID ON ST. FRANCIS 1959 FRENCH MILITIA




French Militia 1759

Lacrosse




Raid on Saint Francis, 1759

THE WARS OF THE ROSES 1455-1487




Wars of the Roses 1455-1487

jjDESIGNS 10th ANNIVERSARY




Battle of Monongahela, 1755

First Sudan War 1884 – 1885


MAKE SURE YOU PRE-ORDER YOUR SET BEFORE 31st DECEMBER 2016





First Sudan War 1884 – 1885

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