The morning news. [volume] (Savannah, Ga.) 1887-1900, 1889-06-23

that one time, when we had run down tc
| New London. Mr. Gould took the steam
/ launch and went round the harbor, after
[ which he came back to the yacht and we
weighed anchor at 5 O'Clock next morning,
! having neither made visit nor received
! one. This as surprise to us all, from
Z Capt Shackford down; but 1t was Just
4 like Mr.. Gould, who was always doing odd
/ things.
''They talk about kitchens" the sea cook
/ went on, with enthusiasm. "Ah, that was
/ q kitchen, that on the 'Atalantap You see,
I the boat wasn't built for show altogether,
as some yachts are tat / know; she was
useful as well as beautiful. bad the inst
electric light in my kitchen that ever was
put aboard a yacht. Il was new thing
then. You never saw kitchen like that,
| though, in every way. 1t was all finished
in copper, and there was four-ire range.
No hotel in this town ever had better facili-
ties for turning out good dinner, and am
proud enough to think that did that,
many a time-at least so they told me. My
five assistants had SIS a month Oh. ami
the steward had 81, 600 year. 1t cost me
about 81, 900 a week TO run the kitchen, ex-
clusively of the salaries, of course. When
the vessel wasn't in commission, the cost
was greatly reduced, fuel being saved and
only half the number of hands being to
feed; for although Mr. Gould kept them I'M
der paw ahoat or ashore, as many as could
be spared were given leave, and they hadn't
to be cooked for.
zone funny thing about the 'Atalanta'
was that it was the only yacht ever heard
of that had a ships tailor aboard. lie used
to accompany us on our trips and had
plenty to do, too What with patching up
the torn clothes Of the crew and doing an
occasional job for an officer who might
happen to need it, he was kept busy
enough
80 you are through with yachting for
ever then, JimmyW
81 suppose | ann said the chef. "You
see. it is very good, but cooking on yacht,
even when your owner is millionaire,
isn't like the same thing ashore. It's good
money, but it's short season-only i've or
six months-and then the chef, being a
rather expensive luxury to keep when only
sailors are TO be fed, is the first to go. An
assistant does very we'll to cook for the
crew when the master and MS friends are
not aboard, nor likely to be for months to
come, and when there are no ladies to pre-
pare dainty dishes for although tne ladies
are all capital sailors, as rule, and give
less trouble than you would suppose.
There is one thing l want you to re-
member though" and the gray eyes of the
kit hen mariner twinkled merrily. "You
talk of your French cooks and such folks,
but bless you they are nowhere alongside
of an American when it comes to cooking
at sea. Why don't they have 'em on all the
yachts if they are SO good? PlI tell you
why. It's because they get seasick, and
when the cooks down and all hands hungry
and nothing but cold ch cken for dinner,
there's a storm a-brewin' that won't show
on the weather glass"
Here was clincher, having propouuded
which, Mr.. G5uld's former sea-cook re-
garded the argument as closed.
According to Elbridge T. Gerry,
commodore of the New York Yacht club,
and an authority on such matters, g cost
of keeping a steam yacht of any size and
pretentions is something enormous, and
quite sufficient to demonstrate that stea
yachting is a pleasure likely to remain
within the ranks of millionairedom for a
generation or two. He estimates that it
costs about $4,000 year to mainrail YES
sells of the class to which the 'Corsairn and
Stranger" belongs, but makes no attempt
to reckon the probable expense of such
large yachts as the "Namouna," "Atalanta"
and "Nourmahal.n The best estimate that
can be obtained gives the cost of keeping
James Gordon Benefits yacht, the
'Namouna,n with a crew of forty men as
follows: Payroll of $4,000 a month and
commissariat bills of $3.50 month"; coal.
wines and special supplies for the table for
the use of the owner and his guests at S.
600 more per month, making grand total
of very nearly $150,0J0 year.
DAVID WECHSLER.