Feliciana sentinel., 1892-10-01
DINING At SEA.
fmhiens6 Quantities or vietusIs Reqai.ez
Ou m Oceafi steamer.

I fmmense Idantttiss OF vietusIs Reqai-eS
On IN Oceah StSamef.
Yachting may be pursued chiefly for
pleasure, but incidentally it is for
the appetite. The capacity
Of the Average ocean travellers stomach |
is proverbial, and, Unless seasicknesS
he becomes gormanGizer
from the time he leaves shore until he |
lands on it again. SO thoroughly ap-
preciatcd is this that the stewards de-
partneut on pleasure yachts and the
great Atlantic steamers is made a very
important Office, and nothing contrib
utes SO much to the pleasure of the voy-
age as complete and varied lardcr OF
the most tempting nature. Social life
on yachts centers around the table in
the richly upholstered cabin, where the
entertainment nj can be as expensive as the
owner desires, and the cost OF yachting
is often in direct proportion to the
amount of money devoted to eating and
drinking.
No less important is the dining-room
on board of the first-class ocean steam
ers, and the four or five meals day are
indicative of the passengers marvellous
appetites. The dining service is elab-
crate and costly, surprising in amount
and variety that Of the finest hotels in
the world. For six or eight-day voy-
age the floating palaces load up with
provisions sufficient to support a good
sized city for several days Everything
is Of the finest quality, served in the
most approved style and attractive
form, making the pleasures Of dining
on shipboard alluring enough to elicit
praise from the hypercritical epicure
Although the service varies slightly
on the different lines, one steamer will
generally typify all of the others The
dishes and the cookery is similar to
that found in all the leading hotels in
Paris. The German liners give dining
services that are not excelled by any,
but there is slight SAVIOR of Germany
and her people in the various odd com
pounds and mixtures that daily appear
on the table, The English steamers
are likewise distinctively English, or
American, and the tables are loaded
down with all of the delicacies so much
appreciated by the travellers.
Most Of the large steamers furnish
four or five meals IA day. and each one
is an elaborate affair. To attend to
! these tables about 100 cooks and stew
| ards are. employed, thirty or forty
| saloon walters and dozen or more
! caryers, dishwashers and'stewardesses.
The force of men required for the
| kitchen and dining room on large
! ocean steamer is thus much larger than
| the crews of many ocean ships. Break
| fast is generally served at eight O'Clock,
| luncheon at 1880. dinner at five and
! cold meats and salads again at nine p.
| III. On some of the steamers coffee and
rolls are served at six in the morning tc
| accommodates the early risers. Between
these meals any thing can be ordered by
applying to the steward. or by literally
| tipping the walters. Drinking is nc
less important than eating. and the bar
| is SO well patronizesl in the summer
! time that an enormous stock must be
carried.
| buying provisions for one OF the large
! steamers is a work that requires expo
| rience. for it is more important than
| buying for :. large hotel. Tho supply
| must I've large enough to last for the
entire voyage, and often for cmer
| gencies when storm keeps the steam
! or out from port several days later thar
usual. The amount of provisions alst
| varies with the number of passenger:
engaging bcrths. but as the lists ar
generally made up weeks before tn
steamer sails this is not urbins
element in the stewards calculations
One large steamer. in the middle of th'
travelling season. will generally carr.
provisions made up about as follows
From fifteen to twenty thousand pound
of beef, from one to two thousan NJ
pounds of corncd beef, four or hv
thousand pounds of mutton, sevcra
hundred pounds of fresh pork. a dozci
barrels of salt pork. four or five hun
drcd pounds of veal, nearly two thou
sand chickens, ducks and birds, an
various other fresh meats. Pickle
meats are no less important, and near
" five hundred cans are stored away II
/ the harder: also. nearly two thousan
Il eggs, two OF three hundred barrels O
| potatoes one or two hundred barrels O
| flour. and enough green stuff to stoc
four or five ordinary grocery stores
Several tons of different kinds of fresl
| and SattcG fish are carried. and all q
| the minor articles of diet in proportion
| Wines, hraniics and champa-nes ar
provided in large qu;slt!tics, and thcs
with mineral waters often serve as tn
chief drinks for the passengers
Such Il partial list of the catablcs re
ouircd for one trip across the ocea
rivcs an idea of the amount consume
by the several hundred passenger.
l i -
and painted ware. One steamer carrie
from five to fifteen thousand piece:
The breakace Is naturally very large
and it is calculated that on each voyaG
hundreds or more pieces viii be broke
.. through the carelessncss of passenger
or walters.
The expense of one trip across the A
, lantic assumes greater proportions ever
year for the stea mship owners, and thi
increase is largely due to the better dir
ing service which they endeavor to Civ
to their patrons. The amount of ca
ables consumed. and damage done t
dishes and furniture, would seel
greater than the actual price paid for
tirst-class ticket. Nevertheless. despi'
| the great cost and expense. the stean
ship companies appear to thrive an
grow rich off their transa tlantic ira
l oil