Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1885-04-29
FLOATING HOTELS.
The Authority of Ocean steamers Ch1e
Cooks-Cost of the Cuisine and Service.

senge1s, the chief cook of an ocean
steamer is an executive officer scarce
" inferior in rank to the captain or
chief engineer. While, like the engl-
neer, he as far as possible recognizes
the orders, or rather the suggestions,
of the captain still in his own depart
ment he reigns supreme. He d1scl-
pines and discharges his scullions as
he pleases, and a captain would be IN
iudicious indeed who would dare to
enter the domain ofthe cook and die
tate as to the making of a salad or
the preparation of a soup. A Mail
and Express reporter some time since
formed the acquaintance of an exalted
being who fills the position of chief
cook on q White Star steamer, and
found the dictator of the kitchen free
to express his views regarding the Gull
sine of an ocean steamer.
eyes. sir" said he, "you have
reached the proper conception of the
subject when you say that cabin pas
sengers on our steamers are more lux
uriously fed than they would be In a
first class hotel In the first place,
their appetites are sharpened by the
sea air, and they require no bitters or
meals; second, thecooking attendance
and surroundings are fully as good, If
not better, than they will find in any
hotel; and third, they have set before
them all the delicacies of the season
from both sides Ofthe ocean"
''The cost of a voyagemust be some
thing considerable" said the reporter
inQuiringly.
Yes, and to most people it seems
beyond belief that over 5OOpeople can
be safely and comfortably transported
over three thousand miles in a week,
but it is a fact. The faster steamers
use from 125 to $50 tons of coal per
day, while second-rate steamers are
allowed to burn but go to 20 tons.
The largest vessels have a crew of
about 100 men, including officers, and
the expenses of a round trip of a first
class steamer may be estimited at
from $4,000 to $5O,0OO."
Chow much do you think each per-
son eats day duringthe voyage?"
II could not answer that, but we
calculate on allowing a pound and a
half of meat per day to each person.
On our big trips we ship about 1,400
pounds of fresh beef of the best quality.
Any beef do not approve offs not tax
en- on board. 1t is served daily to the
first and second cabins, the steerage
passengers and the crew. Ii any acct
dent causing delay should occur we
could give the first and second cabin
passengers fresh meat for several
weeks by placing the crew and steerage
passengers on the regular sea allow
ance of salt pork and beef. We have
three immense ice-houses on board
one for fresh fish, one for poultry and
ons for fresh meats, and in these
everything edible is preserved"
"How much ice is required to last
through a voyage?"
''Of course, the amount varies &C
cOrding to the season, but we manage
to keep within from ten to twenty
tons"
Glow about butter, which is expen-
sive?''
owe use between 1,2OO and /, 400
pounds every trip. The cabins con-
sumo between 1000 and 5000 cigars.
There is not such a large consumption
of wines, ale, etc, for the price is kept
high in order to prevent intoxication
on board"
GLOW about the table service?"
con every well-regulateds steamer the
bed-clothes, towels, table linen and
coverings for all the furniture are
changed every day. Two thousand
napkins are used in the first cabin ev-
cry day and 1000 in the second cabin,
while the sheets number about 1000
and the towels 3, OOO Different colors
are used in the covers of the furniture
every day to relieve the eyes ofthepas-
sengers from a sense of sameness. The
steamer Is newly painted from stem to
stern and thoroughly cleaned out
while in port at the end of every voy-
age, and to do this, together with the
repairing of furniture and covering Of
upholstery, requires the. services OF
from 200 to 800 men,"
ct must take good deal of crock.
cry and silverware to set the cabin
tables ?"
Somewhere in the neighborhood Of
1000 pieces of crockery in the first
and second cabins, separately, and
about 1000 pieces of glassware. The
silverware of the first cabin, about
1000 pieces, is valued at $40, 900 and
the same quantity in the second cabin
is worth about half that sum"
Regarding the silverWare, have you
ever known of any being stolen by
passengers ?"
II have never heard of such case
Perhaps the sea air drives away KEEP
tomania, or a wholesome fear o.
marine law produces the same effect
but the fact remains that the tablt
silver is never disturbed"
EDO your guests ever complain of The
cuisine?"
every rarely. Oncein while, some
eccentricity, male or female, states
that dish is not fit eat. / at once
investigate the affair in person. If the
complaint is well founded, 1 reprimand
and punish the assistant cook who
prepared and sent it to table. But ]
generally find that the persons com
planning have probably eaten such a
dish for the first time in their lives
and SO imagine unutterable thingss
about it. | have an old gentleman as
a regular passenger twice every year