The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-05-27
A BIG FLOATING MARKET.
THINGS To EAT AND DRINK ON AN
OCEAN LINER.

Markets of New York Have Caused
q revolution in Liverpool Shops.
From the Neu0 York Recorder
An astonishing result of the establishment
4 of an ocean ferry between New York and
7 Liverpool, and one which seems hitherto Il
have escaped comment, is the fact that the
interchange Of citizens between Great Brit
ain and the United States has produced an
interchange of markets, the benefits OF
which have been almost altogether on the
Liverpool side. There was time when an
j ocean steamer. with a large complement OF
Messengers preferred TO provide for the en-,
i tire round trip in the markets of New Yorh
atty. At that time these markets offered q
variety as well as a margin in price which
+ rendered any competition between them
3 and Liverpools stalls an absolute impossi-
bilitv, But it appeared so absurd that
3 magnificent English steamships had to
8 come to New York to get food OF proper
4 variety and delicacy TO satisfy their passen-
4 gers that the purveyors of steamship sup
1iies in Liverpool learned the lesson OF
expediency and began to increase the vol
ume and the quality of their own wares.
AS result the markets of Liverpool to-day
more nearly resemble those OF New York
CITY than do the markets of any other
foreign town.
When the Teutonic sailed last Wednesday
from her dock at the foot of West Tenth
street, she carried on the store deck a va
riety, a quantity and quality of all things
good to eat and drink that might we'll as
tonish the most accomplished connoisseur
in the gastronomics of the two great En-
glish speaking countries. What the Teu-
tonic provided for her great passenger list
the other flyers of other lines provide each
day in accordance with their own necessi-
ties. the record-breaker along the path
bet ween Queenstown and Sandy Hook may
well be chosen as an example by reason of
her size and the requirem ents of her numer-
Gus and critical occupants.
No one, until after an inspection of the
store deck, its various storerooms, its own
private hatchway its regular evening de-
livery of supplies at s o'clock to the various
parts of the ship which need them. the
minute care of Chief Steward Thompson.
and the efficiency and industry of the little
army of stewards, cooks aud walters under
him, could form an idea of the vastness
Of an enterprise which, among its minor
details, includes the purveying of "all the
delicacies Of the season" for a good many
hundred exacting guests every week.
Going down to Chief Steward Thompsous
room one is admitted with much hesitation
to the mysteries of the various stores. The
store deck is thing apart from the rest of
the ship and is kept scrupulously clean.
Take the fish room for example. IL is 12 by
IA feet square, probably, and well filed
with large blocks of ice. Piled upon this
Ice are 200 or 300 pounds of fresh fish,
including, when the ship leaves New York,
salmon, cod, halibut, smelts. bass and black
fish. This quantity Is sufficient for voyage
one way only. When the Teutonic leaves
Liverpool next week her fish stores will in
clude turbot, brett, sparling, salmon, cod
and halibut. The Sparkling is a small fish,
corresponding quite closely to our smelts,
and, like the smelt. is great favorite with
ocean travellers.
In the dry refrigerating room next to the
fish room, the temperature of which Is kept
by the ammonia process down to 2S' or
3O~ Fahrenheit, one sees, when the vessel
leaves New York, a number of barrels of
oysters to begin with, which belong to pri-
vate individuals; a mum or Of tins Of oys-
tiers and clans which belong to the ships
stores, number of cans Of picked oysters,
two or three barrels of Holsters, a thousand
head of poultry and kidneys, tripe and
sausages galore; and everywhere ice, ice
until ones eyes grow cold looking at it,
Twelve or thirteen carcasses of lambs re-
Gently slaughtered, three veals, three fat
cows, two large pigs, forty or fifty carcasses
OF sheep, hang in full view amid the ice.
Close by is fat, 1uicy-looking English
mutton, brought out from Liverpool on the
last voyage. Six or seven sucking pigs
hang near by; in a corner six hundred
weight Of salt pork is packed. One thou
sand pounds of corned beef adorn another
corner, and sixty or seventy beef
tongues hang from hooks in the
deck beams overhead. The steamers
Of this line, as, indeed, the ships of
all the Atlantic lines, used to supply them
selves at their docks in the North river in
New York with fresh meat enough to last
them during the voyage both ways aud
until they arrived in their dock here again
This was because American meat, which is
the deslderatum for their stores, was at one
time I'd a pound IN Liverpool and very
much less, of course, here. Since American
meat has been exported in so many differ
ent ways and in such enormous quantities,
1t is no longer necessary for the chief
steward of an ocean liner to provide him
self with it here. He can get it almost as
cheap in Liverpool
1--WE left Liverpool" said the chief
steward, with 1888 pounds of salt
butter for use by the crew and
we also had 1, 1870 pounds of Kie butter for
use OF the saloon passengers. We had 1900
TINS Of preserved milk. 1881 tins of pre-
served beef, 800 pounds of coffee for the use
"a VIC SbCS4 ago du0 crew, OOU pOullQb Oh llue
grade coffee for the use of the saloon passen-
gers, 200 tins each of jams. jellies and mar
malades, 1900 tablets of soap, $50 pounds of
hne black tea for the use of the saloon pas
sengers, 400 pounds of black tea for the use
OF the Storage passengers, 900 pounds of
split pease, 1900 pounds of raw sugar, $500
pounds OF fine sugar, large quantity Of
Wnlte Calavances beans, which are great
iaVorlte with the voyagers, IS dozen cab
pages, and large quantity of turnips and
carrots
Our sugar, coffee and tea are all pro-
cured In Liverpool from the companys own
private stores. From this source also we
geC all our pickles, sauces, pates de foie gras,
caVlare and the like. From our own stores
we we get Tor the voyage also so or 80 hams,
Io.ooO pounds of bacon, so cases of preserved
Deef, lou cases of beer, 20 boxes of eggs, 700
OF oOo pounds of salt fish for use on Fridays,
OF o barrels of salt herring and or bar
res OF RED herring. The preserved beef and
oal1 nsn are provided mainly for use in the
contingency of breakdown. For the same
reason we provide 20 or so gallons of con-
qensed milk, which is purchased in New
ork, and $50 barrels of -four, for we keep
OUT STOCK of flour Up to about that limit.
Our lettuce, salad and Strawberries are
purchased in New York, and our ice cream,
In Quantities sufficient for the voyage both
ways, Is put up for us in your American
metropolis in large freezers. For the round
uIp we provide $50 quarts Of ice cream,
winch, as you see. is kept in this room by
isseir, packed in ice and salt.