The new North-west. [volume] (Deer Lodge, Mont.) 1869-1897, 1885-01-09
BIG HOTELS AFLOAT.
How Hundreds of Citizens Live Luxu-
riously on the Ocean Steamers.
The Amount of Food Required 10
Feed the Passengers and Crew.
Bed-CIothes, and Table,
Linen-Crockery.
New York Herald. I

tNew York Herald
Should the revered George Washington
suddenly rearpear in the flesh he would
probably evince some astonishment at tn,
several improvements made in the world
since he went out Of it But nothing, per
maps, would surprise the good old man more
than the fact that the hundreds Of people
that he might see magnifed two. fold, in the
big recepton-room at the barge Office had
ali been brought across the ocean in one YES
| cel Indeed, it is almost beyord the belief
| OF the minds of to-day that more than SOC
persons could he comfortably and safely
transported in enc ship distance of 5000
miles in week, but such is a reality, and a
conilrmatory idea of the magnitude of the
undertaking may be obtained from the fact
that the cost of round trip Of one of these
monster transatlantic c)ursers range between
$4,000 and $4,000. And the hundreds at
the barge office are more than duplicated by
the steerage passengers at Castle garden
The cost OF voyage differs according to
the speed Of the vessel" said representa-
tive of one of the transatlaL sic lines, "the
fastor vessels being more expensive than
the slower ones. TIE explanation is in the
consumption Of coal The faster steamers
use from l25 to 130 tons of coal per day,
while the slower steamers use only go or 10
tons per day. The distance to SOUTHAMPTON
is about ., 100 miles and our faster steame
make the trip across in from seven to eight
days, and tho slower steamers make it in
the neighborhood Of ten days"
How many in crew do your largest YES
sels clrryi"
About lGO men, including officers. The
salaries OF captains ars never less than $3.50
year, and sometimes reach $4,000. accord
ing to their percentage en- gross earnir gs
The wages Of the seamen and petty officers
average sl00 per day each, and the daily
cost OF feeding the crew and officers is aver
aged at 80 cents per capita"
"How much does each person on q voyage
cat in the dayl"
"Oh, could hardly tell that, but we cal
eulate on allowing pound and half of
meat for each person"
Can you give fresh meats and vegetables
on every day of the voyageg" was asked tn,
chief steward of large boat
20, yes, was the reply. "On our big trips
we ship about 1900 pounds of fresh meat,
and we serve it daily, not only to the first
and second cabin passengers, but to the steer
age and the crew. Should we meet with apy
accident causing delay We could give the
first and second-cabin passengers fresh meats
and all the luxuries of the season for several
weeks by putting the crew and steerage pas.
SeHGcrs ON regular sea fare of salt meats. We
have three ice cellars-one for fresh fish, one
Tor poultry, and one for meats and i'm these
everything is preserved"
How much ice is required for voyageln
"Ihe amount varies, according to the
season, from ten TO twenty tons" a...
How about fresh eggs; do you have hens
on board.'
"Ha, ha, ha. Oh, no, MT exactly. We
get fresh eggs at the beginning OF each trip,
and they are kept fresh by patent prepara-
ton OF lime and some other preserving mat
ter"
"Butter-how much butter Is consumed on
q voyagep
Between 200 and 1,4O0 pounds We use
from 1000 to 5000 cigars. Wines and beers
are not so largely consumed, because we keep
the price high in order to keep down intoxi-
cation.
On well-regulated steamer, it was
learned, the bedclothes, towels, table linens,
and coverings for all the furniture are
changed every day. On a vessel of 5000
tons 1000 napkins are used ON every trip in
the first cabin, and about 1000 napkins are
used In the second cabin, while the sheets
number about 1000 and the towels 1000
blferent coiors are used on the upholstery
and furniture every day, because of tie re-
liet change OF scene affords to persons who
become seasick, and also owing to the ad.
ireshnes1 OF the atmosphere of the |
cabins thus obtained. The steamer Is newly |
painted on the outside from stem to stern |
svery voyage, and to do this work, together
rpT and .a1A
terry, from 200 to 400 men are EMPLOYED. The
washing is all done at the end OF each WOW.
age.
"How much crockery do you use in q
layT was asked Of the steward
Somewhere in the neighborhood Of 4 600
pieces in the first and second cabins, sonar.
ltely, and about 1000 pieces Of glassware
The silver of the first cabin-about Loco
oieces-is valued at $4,000, and the same
quantity in the second cabin Is worth inst
,alf that sum. OF course, You know. al.
hough every thing is just as serviceable and
lean in the second cabin, nothing is as ele.
,ant.
Although the principal revenue ON the bio
cean steamers is from passengers, thew ali
AIRY tons and tons of merchandise. which is
of raw nature. Nearly every
steamer obtains its wines.
AIMED goods and delioacies abroad.
Mt of the breadstuffs and much Of the
moked meats that they obtain ON the other
ide it frequently occurs that the steamer has
arried it from New York as merchandise
reight The captains say they can CARY
uch artisles to the markets abroad and buy
hem there as checply as at the home mar.
ct
To load vessel requires the greatest skill.
20; and this is another Of the big expenses
hat are included in the enormous cost of an
cean voyage. And sometimes on a rush. a
argo OF 1900 tons of merchandise hao been
aded on board steamer within twenty
'ur hours. A feature Of the Transatlantic
eight trade IS that the cargoes exported
rgely exceed those imported in Lulk, an
lat the cargoes imported are of much more
aiue than those exported. Everything is
IN on military, or rather naval, discipline.
I'd not a profane word is ever permitted
ther from officer or sailor.