The evening world., 1893-07-03
CATERING AT SEA.
What is Needed for the Larder OF Q
Big Ocean steamer.


OF the hundreds Of thousands Of peo-
pie who cross the ocean. not one real
ICES at swhat an enormous cost these
leviathan steamships are maintained.
says the Hotel Reporter.
Take one OF the big liners plying be-
tween New York and Southampton or
Havre or Bremen. One would naturally
think that the steward would make
some allowance for that terror to
women and bilious men. NAL de mar.
but he doesn't
He is given the number Of passengers
and provides for q healthy lot. If they
are not healthy the canned stuff Is
kept over, but the perishable matter is
times 1t happens that nearly whole
shipload Is seasick.. but oh, my! what
fearful inroads they do make into the
stewards stores when they get their
truly wonderful what appetites can be
developed by one smooth sea day.
sometimes the steward. when his COM
waste at table. sends the remnants Of
termedlate tables. where 1t Is hailed
with expressiC II OF delight.
The cuisine Of the first cabin of most
OF these steamships Is as variable and
expensive as that Of the best Of hotels.
That OF the intermediate is on a par
with n thlrd-class hotel In the back
woods of Wisconsin. and that of the
for any ;" hash-house in the United
States States t that would set up such grub,
as John Cavanagh the oldest purser
who crosses the sea, says, What can
they expect for 5000 miles Of travel and
AS to the cost Of a trip, said Chief
| Steward Alan Mcleod, OF the Inman
line: Such ships as the Etruria, City
Of Rome. Majestic and the big Inman
to say nothing of the 1000 intermediate
and steerage, though some OF the lines
during the rush do not carry any steer.
| age passer gers,
'If We're stocking the ship I would
store away 10000 to $4,000 pounds OF
fresh beef Just as You see It hanging
In front OF butcher. shops in America
900 pounds OF corned beef. 200 COS smoked
hams. 1900 dressed chickens or hens
as the case may be: 5000 pounds OF FISH
and 500 pounds of bacon. Now we come
to the delicacIes. Big, sacks Of smoke ed
tongues, dried beef, dried and smoked
FISH,. salmon and halibut principally
or the fresh fruit we take 10000 pounds
ba ba a1matoes, pears. ORANGES peaches
grapes and all other dainties which ma,
be found in any strictly first-cias 8,
hotel. Now, come the timed Canned
| S'''S' W e nave enough IN STOCK always
TO furnish grocery store in a respecta
BILE sized town. Several tons Of cannet
sardlncs, potted meats of all descrip
ton, peaches apricots, pears, apples
Boston baked beans-in fact, eyerythlns
under the sun that is preserved in can.
can be found In my storeroom. Their
we come to the rellshes, sauces ant
pickles Of all descriptions. besides fresi
garden, roots, such as celery, radlshes
&c. Thousands of pounds of coffee
tea, chocolate and cocoa, together with
say. 5000 bottles of ale. 1000 bottles q
champagne, 1000 bottles Of clarets anr
sour wines. 200 bottles of brandies ant
WHISTLES. and 1000 bottles Of tabl,
waters. and there you have the liouit
part OF the stores.
We can use up three carloads O
potatoes, beets. parsnips, carrots, cab
bages, &c. Now we will add /, 900 dozer
eggs. twenty barrels of sugar, two ton,
OF butter, half a ton of lard and con
densed milk enough to make pom
big enough to float the shin. Barre
after barrel of -four has its hea,
Knocked in on the trip. and there arr
numerous other small stores which ar
1t Is remarkable with what celerlt,
the cooks and bakers. cramped for spa G
as they are. can arrange a meal. The,
are always on time