The Marietta journal. [volume] (Marietta, Ga.) 1866-1909, 1893-10-12
HIGH LIVING AT SEA.
-Four or Five Meals a Day Served ON tha
Transatlantic Liners.

Transatlantic Liners.
Yachting may be pursued chiefly
for pleasure, but incidentally it is for.
sharpening the appetite. The capac-
1ty OF the ocean travellers stomach
is proverbial, and unless seasickness
intervenes he becomes gormandiz-
er from the time he leaves shore nm.
til he lands on it again. So thor.
oughly appreciated is this that the
stewards department on yachts and
the great Atlantic steamers is made
a very important Office, and nothing
contributes so much to the pleasure
OF the voyage as a complete and va
RED larder of the most tempting ma
ture.
Social life on yachts centers around
the table il the richly upholstered
cabin, where the entertainment can
be as expensive as the owner desires.
indeed the cost of yachting is often
in direct proportion to the amount
OF money devoted in eating, and
drinking. No less important is the
dining room on board the first class
ocean steamers, and the four or five
meals day that are served are in
dlcative of the passengers marvel
ously increased appetites.
The dining service is elaborate and
costly, equaling in quantity and va
r1ety that of the finest hotels in the
world. For a six or eight dav vow
age the floating palaces are proyi-
stoned sufficiently to support good
sized city for several days. Every
thing is of the finest quality, served
IN the most approved style and at
ractive form, making the pleasures
OF dining on shipboard alluring
enough to elicit praise from the nv
percritical epicure.
Although the service varies slight
ly on the different lines, one steamer
will typify all the others. The dishes
and the art of cooking are similar to
that found at leading hotels. The
German liners give dinner services
that are not excelled by any, but
there is a slight SAVIOR of Germany
and her people in the various odd
compounds and mixtures that daily
appear on the table. The English
steamers are likewise distinctively
English or American, and the tables
are loaded with all the delicacies so
much appreciated by the traveller.
Most OF the large steamers furnish
four or five meals day, and each
one is elaborate. To attend these ia
bles about 100 cooks and stewards
are employed, 80 or 40 saloon walters
and dozen or more carvers, dish
washers and stewardesses. The force
OF men required for the kitchen and
the dining room on large ocean
steamer is thus much larger than the
crews of many ocean ships. Break
fast is generally served at o'clock,
luncheon at $50, dinnss at and
cold meats and salads again at 9p. M.
On some Of the steamers coffee
and rolls are served at in the morn
ing to accommodate early risers. Be
tween these meals anything can be
ordered by applying to the steward
or by tipping the walters. Drinking
is no less important than eating, and
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 a
work that requires experience, 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 emergencies when a storm
keeps the steamer out from port sew
eral days later than usual. The
quantity of provisions also varies
with the number of passengers en-
gaging berths, but as the lists are
generally made up weeks before the
steamer sails this is not disturbing
element in the stewards calcula-
tions.-New York Mail and Express.