The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1893-05-29

Preparations Made by Ocean Steamers to
Feed Their Passengers.

Feed Their Passengers.
Hotel Reporter
OF the hundreds of thousands of people
who cross the ocean not one realizes at
what an enormous cost these leyiathan
steamships maintained. Take one OF
the big liners plying between 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 billions men. NAL
de mer. but he doesn't He is given the
number of passengers and provides for q
healthy lot. IL they are not healthy
the canned stuff Is kept over. but the
perishable matter Is lost or else dis
tributed freely. Sometimes its happens
that nearly whole shipload is seasick, but
Oh. myi what fearful inroads they do make
into the stewards stores when they get
their sea legs and sea stomachs on 1t is
truly. wonderful what appetites can be
developed by one smooth sea day.
Sometimes the ste W ard. when his commits
sary department. bids fair to be over
stocked. or when there's an unusual waste
at table. sends the remnants of the delica-
cies to the steerage and intermediate Ia
bles. where IL Is hailed with expressions Of
delight.
The cuisine of the first cabin of most of
these steamships is as variable and ex.
penslse as that of the best of hotels. That
OF the intermediate Is on par with third
class hotel in the backwoods of Wisconsin.
and thsb Of the steerage is prejudicial to
good behavior. for any hash house" in the
United States that would "set up snch
grub" would be looted oy the boarders;
but as John Cavanagh. the oldest purser
who CROSSES the sea, says. "Wha: can they
expect for three thousand miles of travel
and three meals Q day for s20f"
As to the cost of q trip, said Chief Stew
ard Alan Mcleod, of the Inman line: such
ships as the Etruris. City of Rome. Ma
jastic and tho big IDman liners can carry
one thousand saloon passeng gers. to say,
nothing Of the two thousand intermediate
and steernge. though some of the lines dur.
Ing the rush do not carry any steersse
passengers. Ii l were stocking the
ship l would store away ten thou.
sand to twelve thousand pounds
of fresh beef. Just as you see
America. Then 5000 pounds of mutton
aud lamb. loo pounds OF corned beef, 300
smoked hams. 1.50U dressed chickens
hens. as the case may be. 5000 pounds OF
nsa s so. 0 the aee Ssaes N BT
sacks of smoked tongues, dried
beef. dried and smoked fish. salmon
ana hahbut principally. OF the
of tomatoes. pears. oranges. peaches, ba-
Danss. wstermelons. plums. cherries,
grapes and all other dainties which may
be found In any strictly first-class hotel.
Now come the timed canned goods. We
have enough In stock always TO furnish
grocery store in q respectable sized town.
Several tons of canned sardines. ported
meats of all description. peaches.
sprioots. pears apples Boston baked
beans = In fact everything under
the sun that Is PRESCRIBED in cans can be
found in my stOrerOom. Then we come to
the relishes. sauces and pickles of all de.
scripNons. besides fresh garden roots such
as celery. radishes, etc. Thousands of
pounds of coffee. tea. chocolate and cocoa,
together with. say 5000 bottles OF alo 2 OO0
bottles of champagne 1000 bottles of clar-
cts and sour wines. 200 bottles of brandies
and whiskiys. and 1000 bottles of table
waters. and there you have the liquid part
of the stores
I'VE can use up three car loads of pota-
toes. beats. parsnips. carrots. cabbages etc.
Now We will add one thousand dozen eggs,
twenty barrels Of sugar, two tons of but.
ter. half ton of lard and condensed mi Tx
enough TO make pond big enough to float
the ship. Barrel after barrel of flour has
its head knocked in on the trip and there
are numerous other small stores which are
Indispensable"
Its remarkable with what CELEBRITY the
cooks and bakers cramped for space as
they are, can arrange meal They are al
time