Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1891-06-26
A BIG FLOATING MARKET.
LOTS OF THINGS TO EAT AND
DRINK ON AN OCEAN LINER.


and Other Goods--A Great Steam
er's Ample Storeroom.
Going down to Chief Steward Thomp
sons room on the Teutonic, one is ad
mitted with much hesitation to the mys.
teries 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. 1t il
twelve by fourteen feet square probably
and well filled with large blocks of ice
Piled upon this ice are twelve or thirtrer
hundred 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 her fish stores will include
turbot. brett, sparling, salmon, cod and
halibut. The sparling is small fish,
corresponding quite closely to our smelts
and, like the smelt, is a great tavorite
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
twenty eight degrees OF thirty degrees
Fahrenheit, one sees, when the vessel
leaves New York, a number of barrels
OF oysters to begin with, which belong
to private individuals; number of tins
of oysters 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 sausage galore; and
everywhere ice, ice until ones eyes grow
cold looking at it.
Twelve or thirteen carcasses of lambs
recently 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, juicy
looking English mutton, brought out
from Liverpool on the last voyage. Six
or eight sucking pigs hang near by; in a
corner 600 weight of salt pork is packed.
One Thousand pounds of corned beef
adorn another corner and sixty or seven
ty beef tongues hang from hooks in the
deck beams overhead.
"We left Liverpool, said the chief
steward, "with 1888 pounds of salt but
ter for use by the crew and steerage pas
sengers both ways; we also had 1850
pounds of Kiel butter for the use of the
saloon passengers. We had 1900 tins OF
preserved milk, 1881 tins of preserved
beef, 500 pounds of coffee for the use of
the steerage and crew, 600 pounds of
6ne-grade coffee for the use of the saloon
passengers, 200 tins each of jams, ',,ellies
and marmalades, 1000 tablets of soap
$50 pounds of fine black tea for the use
of the saloon passengers, 400 pounds of
black tea for the use of the steerage pas.
sengers, 900 pounds of split peas, 1900
pounds of raw sugar, 2400 pounds of fine
sugar, large quantity of white Gala
yances beans, which are a great favoritc
with the voyagers, eighteen dozen cab
bages and large quantity of turnips and
carrots.
"Our sugar, coffee and tea are all pro
cured in Liverpool from the company's
own private stores. From this source
also we get all our pickles, sauces, pates
de foie gras, caviare and the like. From
our own stores we get for the voyage
also eighty or ninety hams, $4,000
pounds of bacon, fifty cases of preserved
beef, 100 cases of beer, twenty boxes of
eggs, 700 or 500 pounds of salt fish for
use on Fridays, two or three barrels of
salt herring, and two or three barrels of
red herring. The preserved beef and
salt fish are provided mainly for use in
the contingency of breakdown. For
the same reason we provide seventy or
eighty gallons of condensed milk, which
is purchased in New York, and $50 bar
rels of hour, for we keep our stock of
flour up to about that limit.
"Our lettuce, salad and berries are pur-
chased 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 trip we provide $50 quarts
of ice cream, which, as you see, is kept
in this room by itself, packed in ice and
salt.
'Of course, we get our fresh milk
from both sides, as much in Liverpool as
here, 220 gallons of it at time; and our
cream we provide in the same way. Corn
meal, which we could not procure in
Liverpool, we buy in New York-about
a hundred pounds at time. We also
purchase in this city for the voyage 500
pounds of onions and twelve crates of
tomatoes.
''Our fruit we buy for the single voyage
just before leaving port. For instance,
we have just now purchased and slowed
away twenty-s boxes of oranges, four
teen barrels of spples, 200 boxes of
Strawberries, seven punches of bananas
and fifty or sixty pineapples. In New
York, also, we purchase for use until we
return here six hundredweight of new
potatoes.
''Of the supplies that we buy here in
New York to last us until we return to
this city l may mention timed pears, as
paragus, tomatoes, peaches, pineapples
and apricots. All our cheese is bought
in Liverpool. In our flour room we keep
1SG barrels of flour, which we buy in
Liverpool, as constant reserve, being a
quantity sufficient Cor use during three
VOYAGES in case of accjdant