COMBAT AND COMPETITION.pdf - Lakes Gliding Club

COMBAT AND COMPETITION
as how to operate the multiple triggers and counterbalance each extra
gun, but none were insuperable.
To cut a long story short, we built a prototype double Motley, took
it to the ranges near Dungeness, fired it against a number of balloon
targets and proved that it worked. The next step was to assemble a
total of four double units and install them in weapon pits, with a
landline to the Observer Corps post in the Martello tower. After
further practice firing the gun crews were thoroughly drilled in
aircraft recognition and we were ready to go.
For three weeks, during a period of almost continuous frost and east
wind, we manned those guns from before dawn until dark. There was
an occasional alert - but we never saw a thing or fired a shot!
We made two more trips to the ranges. The first was to try out my
'piece de resistance 1 , a quadruple Motley unit, on which the guns were
to be fired and reloaded in successive pairs. Unfortunately the inertia
of four Brens was too great for any normal gunner to handle. What we
really needed by then was a couple of four gun bomber turrets with a
hydraulic power take off driven from a stationary engine!
The second occasion was an official demonstration of ground
strafing with cannon and machine guns. A party, which included
officers from all over the Command, watched as twelve Hurricanes
systematically demolished a line of old cars and lorries. Even with
empty petrol tanks, and no fires or explosions, it was most impressive.
The silence, as we moved around afterwards inspecting the results, was
tribute enough.
Shortly after we left Rye Harbour I was sent to Aldershot on a
messing course. Amongst other things we learned how to generate
surprising amounts of heat for cooking in the field using old engine oil
and water. At the abattoir a poleaxed bullock and the infantry officer
standing next to me collapsed at the same time. He recovered quickly
enough, but how on earth would he cope in battle!
The best part of that course was to learn just what could be done,
by keen and conscientious cookhouse staff, using standard army
rations. From then on I made it my business to watch what went on
and urge the cooks to do better. I suspect that I was a pain in the neck,
but they were put on their mettle, and soon started to take a renewed
pride in their culinary skills. My colleagues were quietly amused, but
it really was rather satisfactory.
By early spring the Regiment was under orders to move overseas. A
quick check revealed that, if 1 left the UK, my secondment to the
14