Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1893-07-23
CATERING AT SEA.
what Is Needed for the Lnrder Of Big
Ocean steamer.

OF the hundreds Of thousands OF people
who cross the ocean not one realizes AT
what an enormous cost these levIsthan
steamships are maintained says the Hotel
fake one of the big liners plying be-
tween New York and Southampton OF
Hayre or Bremen. One would naturally
think that the steward would make somc
allowance for that terror TO women ana
bilious men, MAJ de mar. but ne doesh 1.
He Il given the number of passengers
and provides for healthy lot. IL they
are not healthy the canned stun i Kept
over. but the perishable matter ~ lost or
else distributed freely. Sometimes II nap
mems that nearly a whole shlpload IS sea-
sick. but Oh. MY what fearful inroads
they do make into the stewards stores
when they get their sea legs ana sea
stoipachs on IL IL truly wonderful what
appetItes can be developed by one smooth
sea day.
Sometimes the steward. when his COM
missary Departments bids fair TO he over
stocked. or when there's an unusual waste
at the table, sends the remnants OF the
delcacIes TO the Storage and intermediate
tables where il Is hailed with expressions
of delight.
The cuisine OF the first cabin OF most
of these steamships Is a. varlaole ana
That of the intermediate IS on par
with a thlrd-csss hotel IN tae bacK-
woods OF Wisconsin. and that of the
steeragO Is preludlcial to good behavior;
for any hash house " In the United
States that would set up such ,grub
would be looted by the boarders but as
John Cavanagh. the oldest purser VINO
crosses the sea, says: nat can tneI eA-
pect for 1909 miles OF travel ana three
meals day for 500"
Asto the cost of trip. said Chief-Stew-
ard Alan Mcleod. of the lnman Line;
"Such ships rs the Etruria, City OF Rome,
Majestic, and tho big lnman liners can
carry 100 saloon passengers, to say no.
thing of the 1000 intern ediate ana steer
age, though some o. the lines during the
rush do not carry any Storage passen-
gers.
1T were stocking the ship | would
store away ~, 900 to $4,000 pounds OF fresh
beef lust as you see 1t hanging in front OF
butcher shops in America. Then 5000
pounds of mutton and lamb, LOCO pounds
of corned beef. 200 smoked hams, l,50O
dressed chickens or mems, as the
; case may be-; 5000 pounds OF hsh.
/ and 600 pounds of bacon. Now we come
10 the delicacies. Big sacks of smoked
tongues. dried beef. dried and smoked
fish, salmon and halibut principally.
OF the fresh fruit we take $4,000 pounds
of tomatoes, pears, oranges, peaches,
bananas. watermelOns. plums, cherries,
grapes and all other dalntles which may
be found III any strictly hrst-class
hotel. Now come the timed lcanned)
goods. We have enough IN stock always
To furnish grocery store IN respecta;
ble-siZed town. Several tons OF canned
sardines, potted meats of all descrlp-
ton, peaches, aprlcots, pears, apples
BOSTON baked beans-ln fact. everything
under the sun that is preserved IN cans
can be found in my storeroom. Ihen
we come 10 the rellshes, sauces, ana
pickles of all descriptions, besides resh
garden roots. such rs celery, radlshes, &c
/ Thousands OF pounds of coffee, tea. ch0co-
: late and cocoa. together with say 1900 bot
ties of ale. 1900 bottles OF champagne,
/ 900 bottles OF clarets and sour wines,
200 bottles OF brandie, and whlskeys. ana
1000 bottles of table waters, and there you
have the liquid part of the stores.
! We can use up three carloads OF pota-
/ toes, beets. parsnlps, carrots. cabbage, &c.
| Now, we will add 1000 dozen eggs. twenty
! barrels of sugar. two tons OF butter. half
a ton of lard, and condensed milk enough
to make a pond big enough 20 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 In
/ dIspensable.'
IL IS remarkable with what CELEBRITY the
/ cooks and bakers. cramped for space as
/ they are. can arrange meal. Iney are
/ QlWaVG time.