The sun., 1895-02-17


? Meantime we had had at tho breakfast tab
one day a little talk about other kinds
American food. He wanted 10 know II hn
travelled out Of tho States much. and when
said had been away about half the previor
year he frightened noticeEbly and said;
"wcrc you, though Then you do not min
having no pie. chr"
NO" | said. ~ have become accustomed |
other kinds OF food"
I'm glad you don't miss II. Could you eS
plain, now. how you Americans ever acquire
such n habitp"
"why, I don't know. unless II was bccaus
-four was always cheap and berries ard pumr
kins cheaper. We're an economical people, yo
know. and outside of tho cities berries of som
kinds grow everywhere and any one can hav
them for the picking. so -four and berric
make n cheap change In the scant bill Of fare o
all Americans living in the country and whci
we come to the city we have the same tastes"
"Ah! suppose so. Rut never could acquir,
the habit OF eating pie for breakfast. hnv,
tried your pies in the restaurants; the pumpkin
pie is not half bad"
That day for dinner the steward. who had
served pudding Of some kind after each mid
day meal 10 far. mked us whether We would
| have pudding or cranberry tart. Every one al
| the table said tart. and tart was brought
| People unfamiliar with the art of English
cooks will he Interested in the description OF the
sort Of pastry which they call tart. and which
| they serve after dinner. The steward at my re.
| oucst took me to the cooks department, where I
saw tart made. The cook had mixed still
dough which he said consisted Of flour. water,
lard, and pinch OF salt. 4 handful of this
dough placed on n board and fattcncd out
until 1t was an eighth Of an inch thick. Of cit Gu
lar form and ten inches In diameter. This he
placed on shallow tin plate OF the same diane.
ter, which he had previously creased with lard.
Then he pattcd the dough down until 1t as
sumed the form of the plate. Then he took
from n locker tin can, which, on opening. vas
found to contain cranberrics. Enough OF this
berry sauce was poured in to fill the dough-
lined dish, after which handful of granulatcd
sugar was sprinkled over the fruit. Some more
dough was now rolled out thin and cut into
strips quarter OF an inch wide Il was careful
to take measurements with a pocket rule be-
cause the matter OF tart seemed very important.
and the strips were laid over the fruit in the
dough-lincd tin plate In crlss-cross or grdiron
fashion. the ends Of the strips being united with
the rim Of dough by pinch of tho thumb and
finger. This done. the whole thing was put into
hot oven aud caked.
In the course Of the voyage n great variety Of
what he called timed fruits were used by tho
cook in making tarts. and all the tarts were
ns travelled som.what @ @ beyeng InsIe snms haE
domain, and so having learned to accustom
myself to f"reiRn-mado dishes, had no trouble
in learning to eat the English tart in place OF
the Yankee berry pie.
The Captain sat at the head Of the table. Of
course Being the only passenger | sat on his
right. and the chic; officer sat on his left The
second officer sat ncxt TO the chief and junior
ing specially noticeable in the service. but the
officers all held their knives when cutting meat
n ks.Nf ,,l.h hold
when writing. J do not mention this by way of
criticism; very likely tho Prince Of Wales holds
table, and must confess that do not know
what the proper English form ,s.
mnst ioy"ge % rs Was as all yGyaEss to the tropics
spring and from spring To summer heats. We
started withn piercing March like wind chilling
the blood as yc steamed down the Narrows. In
twenty-i4nr hours there was y suggestion OF a
thaw in the air; we felt like looking Tor the early
9iinebird ,i to aprsar. And two days Inter still
down the decks barefoOted. 4 rose tint Hush
warmed the pathway of tho rising sun and ut
glorious beauties that hover around the trail to
the Tehuelche home Of the soul. The rainbow:
flying fish in shoals skurred away from tho
steamers bow rs II she were giant bonito
under the shade OF the awning. and gaze with
out u care ut the blue waste OF waters. and so
idle AS the 6ody-t6at is something w"rth IL the
attention Of men who find the strain OF business
But let no one seeking such rest take his sea |
voyage on II tramp steamer bound on n long |
voyage. because his dI cams III he d- -turbed by
just as he gets well settled in his chair People |
whose seafaring experiences are limited To vo"- !
ably ior the most part entirely ignnrant Of ' tho
miseries entailed on everybody aboard ship !
Within week after ieaTne New WofH Tnrk khs the
came aft and took off the hatch Just forward of |
the cabin. and we saw that the hold below had .
al tam h,tll ll...al
some hundreds Of tons of coal could he slowed |
there. Having lowered the supply somewhat IN |
transferred to keep the bunkers full. Single
blocks were secured to the gatf above the hatch,
baskets filled with coal in the hold and the other or
end taken to an old STYLE cog heel winch. The
winch throttle was opened, and with crashing
hatch. Then they were lowered to little trucks
so that the men could wheel them forward and
dump them int the bunkers.
Meantime the soft sweet air of the tropics
came drifting over the rail. 1t famed the
cheeks of the workers and caressed the baskets
Of coal ana loaded itself with black impaIpable
powder, Then 1t passed on to the cabin and
caressed the hangings and the marble walls and
tne taole linen ana the uttcrinost crcvccs of the
statcrooms. leaving the dust wherever it went
to mark its trail; The napkins gave !. deeper
md the darkencd features which Iovelists say
III oId travellers acquire became ours by the
Il anywhere and there was but one consolation
when thinking of IL; we knew that coal dust
was not unhealthy. ana IL remained with us all
that voyage.
Singular rs it may seem, this working the
,oal is not peculiar TO cargo ships running to
Sonth America In the steamer Msgdnlcna. II
ship built for the passenger trade between Eng
and and the River Plate. they were transfer
ing coal from the forward hold to the bunkers
Turing all tho passage | afterward made from
flo Janeiro 10 Montevideo. One would suppose
hat such ship would be designed with bunker
'apacity sufficient for the voyages she was TO
make regularly. Then. when | went down tho
'atagonia coast In the Argentine naval trans
'ort Cshuaia. we had to endure the same nui-
ance about half the voyage. In short. would
Idvlsc any one thinking or making iourney 10
south America 20 provide an abundance OF
Hack wash goods both for over and under wear
In connection with the subject of comfort on
voyage at sea. II Is worth calling the attention
Il the traveller, and incidentally that of the ship
wner TO the very great di ference between the
are raj roads take OF their patrons and that
which ship owners bostow. Consider the finish
{ the palace car and that of the staterOom on u
hip, for instance. Compare the luxurious seats
n the palace car with the back breaking
enches scattered at wide intervals about the
hips promenade decks. Even the common |
caches OF the western American roads have
hairs which can be set at various angles to give |
reater comfort to the guests but iT the passen- !