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When called to arms, soldiers needed to arrive with at least three days’ worth of provisions. They filled their packs with grains like barley, dried chickpeas, and lentils, which were practical for long treks. While meat and fresh produce were less common (particularly due to spoilage), dried fish—often used as a relish—could accompany bread as a source of sustenance.
Notably, the provisioning process greatly depended on community support. Military leaders would often gather provisions from local towns, ensuring soldiers received necessary rations. This reliance on communal generosity was a double-edged sword; while some towns welcomed the armies and provided supplies, others refused, leading to hardship.