New Releases For November 2016 - The Great War 1914-1918 (1 Viewer)

[jjDesigns]

THE GREAT WAR 1914-1918
WHEELS ACROSS THE DESERT

In 1915, Egypt was the centre of the war effort in the near East. Units would strike westwards into the Sahara desert to deal with dissident tribes who were goaded into action by the Turks, or were sent northwards into Gaza to confront the Turkish army itself.
The Sennussi were a warlike Arab religious sect encouraged by the Turks to tie down as many British troops as possible. Model T Ford cars, escorted by Rolls- Royce armoured cars were used to patrol the desert, and to launch daring raids against the Sennussi.
The most important British armoured car of the first World War was undoubtedly the Rolls-Royce. In terms of the numbers built, effective design and all round quality it was unequalled, and is now taken to typify the vintage armoured car.

The Hedjaz Armoured Car Section, was an unit of three Rolls Royce armoured cars, which operated alongside the irregular forces inspired and guided by T.E Lawrence. This unit also acted independently and mounted long range raids, such as the succesful raid against the Amman railway bridge in September 1918.
The armoured cars earned Lawrence’s respect for their reliability and effectiveness, and in his “Seven Pillars of Wisdom” he mentions that “a Rolls in the desert was above rubies”.








WAD-02A
WHEELS ACROSS THE DESERT,
THE HEDJAZ ARMOURED CAR SECTION,
ROLLS ROYCE ARMOURED CAR,
ARMOURED CAR COMMANDER,
(1pc)



THE GALLIPOLI CAMPAIGN 1915



With World War I stalled on the Western Front by 1915, the Allied Powers were debating going on the offensive in another region of the conflict, rather than continuing with attacks in Belgium and France. Early that year, Russia’s Grand Duke Nicholas appealed to Britain for aid in confronting a Turkish invasion in the Caucasus. (The Ottoman Empire had entered World War I on the side of the Central Powers, Germany and Austria-Hungary, by November 1914.) In response, the Allies decided to launch a naval expedition to seize the Dardanelles Straits, a narrow passage connecting the Aegean Sea to the Sea of Marmara in northwestern Turkey. If successful, capture of the straits would allow the Allies to link up with the Russians in the Black Sea, where they could work together to knock Turkey out of the war.

The Gallipoli Campaign of 1915-16, also known as the Battle of Gallipoli or the Dardanelles Campaign, was an unsuccessful attempt by the Allied Powers to control the sea route from Europe to Russia during World War I. The campaign began with a failed naval attack by British and French ships on the Dardanelles Straits in February-March 1915 and continued with a major land invasion of the Gallipoli Peninsula on April 25, involving British and French troops as well as divisions of the Australian and New Zealand Army Corps (ANZAC). Lack of sufficient intelligence and knowledge of the terrain, along with a fierce Turkish resistance, hampered the success of the invasion. By mid-October, Allied forces had suffered heavy casualties and had made little headway from their initial landing sites. Evacuation began in December 1915, and was completed early the following January.




GLT-09
THE GREAT WAR, 1914-1918,
THE GALLIPOLI CAMPAIGN 1915,
Ottoman with Grenades,
(3pcs)



More to follow.......................................

 

[jjDesigns]

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'.




GWF-41
THE GREAT WAR,1914-1918
FRENCH INFANTRY 1917-1918,
FRENCH COOK,
(2 pcs)


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.


**PLEASE CONTACT YOUR LOCAL DEALER FOR FURTHER INFORMATION**

 

[Artillery_crazy]

Great add ons to the WW1 scenario and providing us with lots of opportunities for off duty dioramas.....Sometimes we forget that the front was not always active and with clashes and charges 24/7...most of the time was spent waiting for the next offensive and these sets will be great! The fat cook and his helper helps us remember that the army of then was not made up of fit and athletic chaps .... rear eschalons were prone to have a share of the unfit .......
Also fantastic the detailed description of the Poilu´s menu......Not sure what was worst the French menu.. or the Tommy one with the canned peas and canned meat.......
Cheers
Luiz

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.

View attachment 200303

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'.


View attachment 200304

GWF-41
THE GREAT WAR,1914-1918
FRENCH INFANTRY 1917-1918,
FRENCH COOK,
(2 pcs)


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.


**PLEASE CONTACT YOUR LOCAL DEALER FOR FURTHER INFORMATION**

 

[Artillery_crazy]

Great offers for the Middle East war theatre......the RRs with double wheels a great touch to help us remember that the thin standard tires were ok for the paved roads of London taking the well to be to the opera but of little use in the sandy desert...bogging down as soon as the cars ( further impaired with the armour extra weight ) left the few roads and sturdier soil...This gives us an extra realistic approach to what it was the motorized war during the WW1...
Cheers
Luiz

THE GREAT WAR 1914-1918
WHEELS ACROSS THE DESERT

In 1915, Egypt was the centre of the war effort in the near East. Units would strike westwards into the Sahara desert to deal with dissident tribes who were goaded into action by the Turks, or were sent northwards into Gaza to confront the Turkish army itself.
The Sennussi were a warlike Arab religious sect encouraged by the Turks to tie down as many British troops as possible. Model T Ford cars, escorted by Rolls- Royce armoured cars were used to patrol the desert, and to launch daring raids against the Sennussi.
The most important British armoured car of the first World War was undoubtedly the Rolls-Royce. In terms of the numbers built, effective design and all round quality it was unequalled, and is now taken to typify the vintage armoured car.

The Hedjaz Armoured Car Section, was an unit of three Rolls Royce armoured cars, which operated alongside the irregular forces inspired and guided by T.E Lawrence. This unit also acted independently and mounted long range raids, such as the succesful raid against the Amman railway bridge in September 1918.
The armoured cars earned Lawrence’s respect for their reliability and effectiveness, and in his “Seven Pillars of Wisdom” he mentions that “a Rolls in the desert was above rubies”.


View attachment 200298



View attachment 200299

WAD-02A
WHEELS ACROSS THE DESERT,
THE HEDJAZ ARMOURED CAR SECTION,
ROLLS ROYCE ARMOURED CAR,
ARMOURED CAR COMMANDER,
(1pc)



THE GALLIPOLI CAMPAIGN 1915

View attachment 200300

With World War I stalled on the Western Front by 1915, the Allied Powers were debating going on the offensive in another region of the conflict, rather than continuing with attacks in Belgium and France. Early that year, Russia’s Grand Duke Nicholas appealed to Britain for aid in confronting a Turkish invasion in the Caucasus. (The Ottoman Empire had entered World War I on the side of the Central Powers, Germany and Austria-Hungary, by November 1914.) In response, the Allies decided to launch a naval expedition to seize the Dardanelles Straits, a narrow passage connecting the Aegean Sea to the Sea of Marmara in northwestern Turkey. If successful, capture of the straits would allow the Allies to link up with the Russians in the Black Sea, where they could work together to knock Turkey out of the war.

The Gallipoli Campaign of 1915-16, also known as the Battle of Gallipoli or the Dardanelles Campaign, was an unsuccessful attempt by the Allied Powers to control the sea route from Europe to Russia during World War I. The campaign began with a failed naval attack by British and French ships on the Dardanelles Straits in February-March 1915 and continued with a major land invasion of the Gallipoli Peninsula on April 25, involving British and French troops as well as divisions of the Australian and New Zealand Army Corps (ANZAC). Lack of sufficient intelligence and knowledge of the terrain, along with a fierce Turkish resistance, hampered the success of the invasion. By mid-October, Allied forces had suffered heavy casualties and had made little headway from their initial landing sites. Evacuation began in December 1915, and was completed early the following January.


View attachment 200301

GLT-09
THE GREAT WAR, 1914-1918,
THE GALLIPOLI CAMPAIGN 1915,
Ottoman with Grenades,
(3pcs)

View attachment 200302

More to follow.......................................

 

[Terp152]

Will be getting the Turkish Grenadier. We need some Turkish casualties John. Chris