The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1892-10-04
DINING AT SEA.
Immense Quantities OF victuais Required
On an Ocean Steamer.

Yachting may be pursued chiefly for
pleasure, but incidentally it is for
sharpening the appetite. The capacity
is proverbial, and, unless seasickness
intervenes, he becomes gormandizer
from the time he leaves shore until he
lands on it again So thoroughly APP
preciated is this that the stewards de-
partment on pleasure vac : and the
great Atlantic steamers is l. e a very
important office, and nothing contrib
utes SO much to the pleasure % the voy-
age as complete and varie larder of
the most tempting nature. social life
on yachts centers around tie table in
the richly upholstered cabin, where the
entertainment 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 frst-class. ocean steam
ers, and the four or FIVE meals day are
indicative of the passengers marvellous
appetites. The dining sarvice is elab-
crate and costly. surpassin- N amount
and variety that of the fines. --.--,s n
tho world. For sixor 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 excellea by any.
but there is a 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 distinctiveiy 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 a day, and each one
is an elaborate affair To attend to
these tables about 100 cooks Snd stew
ards are employed, thirty or forty
saloon walters and a dozen or more
carvers, dishwashers and stewardesses.
The force OF men required for the
kitchen and dining room on q 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 1890, dinner at Eve and
cold meats and salads again at nine p.
m. On some of the steamers coffee and
rolls are served at six in the morning to
accommodate the early risers. Between
these meals anything can be ordered by
applying to the steward. or by literally
tipping the walters. Drinking is no
less important than eating, aud the bar
is so well patronized in the summer
time that an enormous stock must be
carried
Buying provisions for one Of the large
steamers is work that requires expe-
rience, for it is moro important than
buying for large hotel. The supply
must be large enough 20 last for the
entire voyage, and often for emer-
gencies when storm keeps the steam
er out from port several days later than
usual The amount of provisions slso
varies with the number of passengers
engaging berths, but as the lists are
generally made up weeks before the
steamer sails this is not disturbing
element in the stewards calculations
One large steamer, in the middleton the
travelling season, will generally carry
provisions made up about as 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
pounds of fresh pork, dozen
barrels of salt pork, four or five hun
dred pounds of veal, nearly two thou
sand chickens, ducks and birds, and
various other fresh meats. Picked
meats are no less important, and near
~ five hundred cans are stored away in
the larder; also, nearly two thousand
eggs, two or three hundred barrels OF
potatoes, one or two hundred barrels Of
flour, and enough green stuff 10 stock
four or five ordinary grocery stores
Several tons of different kinds Of fresh
and sailed fish are carried, and all OF
the minor articles of diet in proportion
Wines, brandies and champagnes are
provided in large quantities, ana these
with mineral waters often serve as the
chief drinks for the passengers.
Such partial list Of the eatables re-
ouired for one trip across the ocean
gives an idea of the amount consumed
by the several hundred passenger.
The articles are served up in fine crystal
and painted ware. One steamer carries
from FIVE 10 fifteen thousand pieces
The breakage is naturally very large,
and it is calculated that on each voyage
hundreds or more pieces viii be broken
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 TO the better din
ing service which they endeavor 10 give
10 their patrons The amount Of ea.-
ables consumed, and damage done 70
dishes and furniture. would seem
greater than the actual price paid for a
first-cIass ticket Nevertheless, despite
the great cost and expense, the stosm-
ship companies appear 10 thrive and
grow rich of thc!r transatlantic traT-
elers
An idea of the cost Of pleasure yacht
ing may be gathered from these figures,
but in the latter the costly drinks are
also supplied ey the ewner, while on
the ocean steamers these are all paid
for extra This item alone on first /