St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1892-11-12
DINING At SEA.
l00ooeo QaAotaeaes q vSetoalo 8o0elre1
o. ~ Ocean 8too0oe.

Yachting may be pursued chiefly Sol
pleasure. but incidentally it Is To-
sharpening the appetite. The capacit,
Of the average ocean travellers stomach
Il proverbial, and, unless scasicknes'
intervenes. he becomes = gormandizeI
from the time he leaves shore until HI
lands ON IL again. So thoroughly up
preciated Is this that the stewards de
partment on pleasure yachts and thu
great Atlantic steamers Is made . very
important Office, and nothing contrib
utes so much 70 the pleasure Of the voy'
age as . complete and varied lsrder Of
the most tempting nature Social Life
on yachts centers around the table in
the richly upholstered cabin, where tho
entertainmentc can be Is expensive - the
owner desires, and the cost Of yachting
is often in direct proportion to tht
amount Of money devoted to eating and
drinking. =
No less important is tho dinin1Foom
on board of the first-class ocean steam
era, and the four or Eve meals . day ar<
indicative of the passengcrs' marvelous
appetiteA The dining service il 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 . 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 otherA The
dishes and the cookery is similar q
that found in all the leading hotels in
Paris The German liners give dining
services that are not excelled by any,
but there is q slight SAVIOR Of Germany
and her people In the various odd com
pounds and mixtures that daily sppeas
on the table. The English steamers
are likewise distinctively English, oz
American, and the tables are loaded
down with all Of the delicacies 20 much
appreciated by the travelcrx
Most Of the large steamers furnish
four or five meals . day, and each one
Is an elaborate affair. To stteod q
these tables about 100 cooks and stew
ards are employed, thirty or forty
saloon walters and . dozen or more
carvers. 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 1t eight o'clock,
luncheon ct 1880, dinner 1t i've and
cold meats and salads again 1T nine p
m On some Of the steamers coffee and
rolls are served at six In the morning q
accommodate the early riserA Betweeu
these meals anything can be ordered BY
applying to the steward. or by literally
tipping the walters Drinking h no
less important than eating. and the bar
is SO well patronixcd in the summer
time that IN enormous stock must be
carried.
Buying provisions for one of the large
steamers is . work that requires expe-
rience, for It is more important than
buying for . large hotel The supply
must be large enough to last for the
entire voyage. and often for emer-
gencies when . storm keeps the steam
or out from port several days later than
usual The amount Of provisions also
varies with the number of passengers
engaging berths. but - the lists are
generally made mp weeks before the
3 = -
element in the stewards calculations
One large steamer, in the middle Of the
travelling season, will generally carry
provisions made up about - follows:
From fifteen to twenty thousand pounds
Of beef, from one to two thousand
pounds of corned beef, four or five
thousand pounds of mutton, several
hundred pounds Of fresh pork, . dozen
barrels Of salt pork, four or five hum
drcd pounds Of veal, nearly two thou
sand chickens, ducks and birds. and
various other fresh meats Pickled
meats arc no less important and near.
ly five hundred cans are stored away In
the lartier; also. nearly two thousand
eggs, two Or three hundred barrels 01
potatoes, one or two hundred barrels Of
flour, and enough green stuff 70 stool,
four or five ordinary grocery stores
Several tons of different kinds OF fresh
and salted fish arc carried. and all oi
the minor articles OF diet in proportion.
Wines, brandies and champsgnes arc
provided in large 1u.e,tities. and these
with mineral waters often serve Is the
chief drinks for the passengers.
Such . partial list of the eatables re
quired for, one trip across the ocean
gives An idea Of the amount consumed
by the several hundred passengerA
The articles are served up in fine crystal
and painted ware. Ono steamer carries
from Eve to fifteen thousand pieceA
The bresksge is naturally very large,
and IL il calculated that on each voyage
hundreds or more pieces will be broken
through the carelessness Of passengers
or walters.
The expense of one trip across the At
lantic assumes greater proportions every
year for the steamship owners, and this
increase is largely due 70 the better din
ing service which they endeavor to give
to their patrons The amount Of eat.
ablcs consumed, and damage done "a
dishes and furniture, would seem
greater thsp the actual price paid for .
ticket Nevertheless. despite
the great cost and expense, the steam.
ship companies appear 10 thrive and
grow rich OF their transatlantic trav-
elerA
An idea Of the cost Of pleasure yacht
ing may Be Rsthered from these figures,
but in-ths latter the, eostly drinlrs ore
also supplied BY the owner. while On
the ocean steamers these ore all paid
for extra This item alone On Q Arst,
class pleasuDe yacht often runs up into
Thousands Of dollar&-Detroit Free