make cannons.

The main food supply for the army was a regional dish called valdiviano, prepared with dried meat or charqui, sliced raw onion, potatoes, and boiling water. The army had designated soldiers responsible for transporting food. These soldiers carried forty tons of charqui, maize cakes, meat, brandy to combat the nighttime cold, garlic and onion to stimulate appetite, over 4,000 cattle for the remainder of the campaign, as well as