The morning call., 1890-07-13

Away go the forward lines. Then his hand
pulls stout cord. The fog horn roars and
bellows and the gang-planks are cleared
from the ship Another nod from the cap
tain and away the aft lines go. The great
vessel slips back into the stream, her prov
and stern seeming to reach half across the
Hudson. One cannot call back there to the
pier, if he would. The throat is too full and
your heart hurts you so. our eyes can
make no ones face out clearly. Half
thousand ashore have pressed forward to
the bulkheads You can only see mass OF
moving color, waving scarfs and handker-
chiefs, and some, who are reaching far and
farther out, as if they must come to where
you are. In a moment more you turn away
heartsick from it ALL Shortly the pilot is
discharged at Sandy Hook light-ship, and
before you get through revolving wild and
1anclful plans of escape the highlands are
hattenlng down upon the western horizon.
and the great steamship is racing in her
course across the sea.
After ones steamer is well out of sight of
land your eyes begin to open to the fact that
you are Shut in upon the sea with an eX-
tra0rdinarily compact mass of humanity.
Think of little city Of 20Go souls within
less than the cubic space comprised in the
dimensions of say 800 feet in length, 80 feet
III width and 40 feet in depth!
And yet you are but one individual of the
great number thus strangely envir0ned.
Indeed a great ocean steamer is large
and activities. To begin with, going either
way during the season." there is likely to be
| 600 cabin passengers. The "steerages" and
intermediates will together average 1000
p0nderating toward New York, and the
Intermediates crowding the second cab
ms to overlooking on the passage to Liver
| pool. There are LOCO in these three
classes. Besides these, the crew numbers
more officers, men and women, than COM
q
legitimate attaches of post. There is
the captain, or commander, and his right
hand man, the chief officer. From
six to eight deck officers, ranking as
first, second and third officers, are
| provided to assist in the navigation of the
ship, and three OF these under officers are
on deck day and night. Those who may
be properly called seamen among the crew
are the b0atsWain, boatSwaln's mate, and
from thirty-six to forty sailors. From twelve
to fourteen of these are called Quartermas-
tiers, who are detailed to steer the snip,
stand lookout, and, as masters-at-arms. act
as a sort of shipboard police squad. These
sailors also include two ships carpenters,
who are ringers. plumbers and boiler
makers as we'll, and who must hold them
selves in readiness Tor labor at all hours of
the day and night. In charge of the
ENGINES AND MACHINERY
/ Are a chief engineer and from twenty-five
to thirty assistant engineers, five or six
electricians. three or four donkey
men, thirty to forty head tiremen, aud
80 to 60 common firemen. The latter shovel
coal into the furnaces, and their work in
head firemen are called "greaserS," and
they oil and clean the machinery, while
| the donkeymen are foremen in charge of
the boilers. In this city there are from 60
| to 20 trimmers who shovel the coal from the
bunkers into the stoke-hole. In what might
| be termed the hotel department Of the steanl-
| ship there are from $50 to 200 people en-
| plOyed. There will be purser, or account
| ant and paymaster, with one or two assist
| ants; Surgeon-a vealy medical-School
| graduate whose employment is an insult to
| intelligent people OF standing, and con-
! slant menace to the health of American and
| British ports-and an assistant; first and
| second steward, and chief stewardess.
| Under their supervision are about $50 people
| distributed according to the exigencies of
the trip. There are four stewardesses for
the first cabin, twoi the second, and one. an
individual who could outblackguard IA Gal
way fishwife, for aggression and defense in
| the steerage. There are from 80 to 80 first
class stewards. or table-waiters. About 20
are stateroOm stewards. There will be
| eight or ten stewards and porters; half
dozen are required to wait on the officers
and in the mess-rooms; there will be as
many bell-b0yS, or boots" all lads in their
teens, usually pretty nice little fellows from
Birkenhead or other coastwise suburbs of
Liverpool Then in connection with the
| cuisine department there will be twelve to
fourteen cooks, ten or twelve pantrymen.
| three or four "feshers" or butchers. four
| bakers, two bar-tenders, i've or six keep
ers of ships stores, and ships printer,
who prepares three menu cards daily. That
| stately monarch of men at sea, the ships
barber, must not be forgotten; he who
| shaves you for quarter, sells you pointers
On the ships daily run, insists upon your
| purchase of deck shoes, hats, caps and other
uncanny devices, and at last cOntides to
| you, under favor of final generous con-
| tribution, the names of the only hotels in
| all Europe that ANY sure-enough American
| ge'mmen would be caught dead at"
When one begins to realize that he is
| only two-thouSandth part of the total ag-
| gregate If humanity housed between decks
| upon one of the great Atlantic liners, the
| matter of what is required to provide for
| the needs of the great steamship itself and
| those of small city full of people for from
| week to possible two or three weeks
| voyage, in the event of accident, is really
worth an inquiry. How many people ever
| thought of the stupend0us quantities of
| and expenditure for the two items of fresh
| water and coal required for one voyage, and
then of their aggregate for whole years
service. An entire interesting article
might be written on the men and craft en-
| gagged in
THE OCEAN SUPPLY OF FRESH WATER
LII new L OIh dlOHS. 1HbTe are
! owned in New York City, Jersey City and
| Brooklyn ten large steam vessels constantly
| and solely employed in this service. Each
| of these carries from 5000 to $4,000 gallons
of water. Besides, there is fleet of from
| twenty-five to thirty sngle-maSted sailing
| craft in the same traffic. The water is pur-
| chased from the three cities at average
| price of so cents per 100 cubic feet about
| 700 gallons) and is sold to sailing yes
sells at cent per gallon and to steam
hi for hat lNa 6 .
| captains p0cketing one-half of the total
| bills in rebateS-but one-f0urth of a cent
| per gallon is usually secured. Outgoing
| vessels stock" with from 200 to 1900 gal
| Ions, and the great steamers each take on
| $4,000 to $4,000 gallons. Many of the ocean
| leviathans load with 5000 to $500 tons of
| coal for each trip. Averaging twenty-six
! crossings per year, the annual power re-
| CURED by one steamship is produced by the
| burning of from $4,000 to $1,000 tons of
| coal.
| But aside from these two startling items,
| think OF the vast stores provided for the
| iarder OF only one ocean greyhound for a
| single passage. Two thousand souls, say
| 600 cabin, 1000 steerage and intermediate
| passengers, with crew of 400 souls, will
| consume, in round numbers, 1900 pounds
| OF beef, 1000 pounds of corned beef, 1000
| pounds Of mutton. 1000 pounds of lamb,
| 1000 pounds Of veal, 700 pounds of pork,
| 5000 pounds of fresh fish, LOGO fowls. 800
CHlcheHS, lUW SquaDS, ZOO uuChS, lou tur-
| keys, 20 tons of potatoes, 200 bushels of vari-
| Gus small vegetables including peas, beans.
lettuce, beets, spinach and cauliflower. be-
sides $4,000 eggs. 500 bricks of ice-cream,
$500 quarts of milk $50 pounds of sausages,
| 1900 pounds of butter, and general groce-
ries including such items as 1000 pounds of
| coffee, 400 pounds of tea, 1000 pounds of
| white, 500 Of pulveriZed and 1900 of moist
sugar, 1000 pounds of ham, 1000 pounds of
| cheese, 800 pounds of bacon, $50 pounds of
rice, 800 jars OF jam, jelly and marmaade,
| 200 bottles of pickles and sauces, % boxes
of lemons, 80 boxes Of oranges. from 40 to
| 90 barrels of -four. and tons of fine stuffs
| to tempt steamer passengers critical palates.
which the Germans wisely group under the
| general name of 'Delicatessen" But this
| is not all. The beer, wine, liquor and min
| eral water guzzling on shipboard and the
consumption of cigars are enormous and
| beastly. The passengers of any one OF the
leading four lines will annually consume
| 10000 bottles and $4,000 half bottles of
! champagne, 1900 bottles and 5000 half
| bottles of claret, 12000 bottles of all other