The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1895-11-23
FITTING OUT AN OCEAN LINER.
Provisioning an American Liner for
Sound Trip in Style.
From the New York Herald.

auxiliary engines, is quite as startling as
the rapid progress made in other branches
of building. 1t was only sixty years ago
that the steamers Sirius and Great West
ern made their maiden passages across the
Atlantic and the whole civilized world
marvelled, and declared that wonders
would never cease.
These. however. were not the first yes
sels to make the transatlantic trip pro
PEELED by steam In 1919 the Savannah,
a side-wheel steamer, made the first pas
sage. She was built at Corlears Hook, in
this city by Crocker 4 Pickett, was of
$50 tons burden, and her launching took
place on August %, 1918. She was de-
signed as packet, to sail between New
York and Liverpool, and was commanded
by Captain Moses Rogers, then OF Savan-
nah. Ga The Savannah rigging was
allowed to remain. but she was fitted up
with all engine and paddle wheels, the
latter being constructed to fold up like Il
fan when not wanted. The shaft had a
Joint on either side Of the vessel, which
allowed the whole wheel to be raised out
of water On her trial trip, from Sayan
nah to New York, she made the passage
in seven days May 2G, 1919, she sailed
for Liverpool, covering the distance in
twenty-O days.
Her arrival on the other side created a
sensation. and the London Times, Of June
q. 1919. contained the following account
of her passage
Among the arrivals yesterday at the
port Of Liverpool we were particularly graf
flied and astonished by the novel sight Of
fine steamship, which came round at half
past seven F. NJ. without the assistance Of
a single sheet, in style which displayed
the power and advantage of the application
of steam to vessels of the largest size, be
ing $50 tons burden. She is called the
Savannah, Captain Rogers, and sailed from
Savannah, Georgia. United States) on
May &c, and arrived in the channel five
days since During the passage she
worked the engine eighteen days. Her
model is beautiful and the accommOda-
tions for passengers elegant and complete.
She is the first ship on this construction
that has undertaken a voyage across the
Atlantic,
Could the persons who witnessed the ar
rival of that miniature craft-350 tons bur
den-stand on the pier at Southampton
next Tuesday and watch the new Ameri-
can Line steamship St. Paul-lS, 600 tons
displacement-gl glide alongside, they would
certainly be amazed. What difference!
Not alone in size. but in the interior ap-
pointments, cuisine and general features
of comfort. She is nothing short of Il ho-
tel aflOat.
The st. Paul is built almost identically
on the lines of the st. Louis, her sister
ship. which went into service last June,
and description of which was given in
detail in the Herald when she made hel
first passage.
Now a journey across the ocean is
thought as little Of as moving from one
hotel to another. 1t is simply Il matter OF
transferring luggage, and when one bids
adeu to friends on the pier he steps into
Il suite provided with every convenience
which modern ingenuity can invent. The
principal suites on the St Paul, like those
of the ST. Louis, comprise four staterOoms
and luxurious bath, 1t is true these
quarters are somewhat cramped when COM
pared with the apartments Of a hotel, but
what is lacking in that regard is amply
made up in the general appointments.
Nothing which can contribute to the com
fort of the occupant is absent, and among
the furnishings are to be found writing
table, secretary and chitfonier.
By far the most important feature con
nected with the departure of one of these
ocean flyers is getting the stores on board.
This responsible task falls to Mr.. Isidore
Court, the port stewart Of the American
lines. He has served in that capacity dur
ing the past four years. and has fitted out
all the big vessels, including the New York
the Paris and St. Louis.
What it requires to provision one of
them for an ocean voyage would stock any
frst-class New York hostlery. When
the bic lines leave this side during the
busy season in midsummer, they have on
hoard nearly two thousand persons-1, 500
passengers and a crew of 420-more than
could be accommodated in our largest
hotels
The American line has strained every
point to keep the table up to the highest
standard, and only the very best the mar
ket affords is placed on board to supply the
saloon passengers.
On the fourth deck, far below the water
line. are two immense refrigerators, where
most of the perishable food is stored. AS
nearly every article for the round trip is
purchased in this country, one of the re-
frigerators is known as west bound, .
the other as least hound' and the for
mer, containing only such food as will be
required on the return passage, is never
opened until the vessel is about to leave
| Southampton.
The immensity of the amount of provi
sions necessary for passage across can be
gained from the following tables Of stores
on the St Paul when she sailed last We'd
nesday
25, 600 lbs beef, l,500 lbs. ham,
4, 600 lbs, mutton, 200 lbs. bacon,
1000 lbs. veal, 1000 lbs. corn beef,
1900 lbs. pork.
POULTRY.
100 capons, 300 pigeons,
25O chickens (roast), IS turkeys,
200 chickens (broil15O grouse,
ers), $50 partridges,
500 chickens (fowD 100 woodcocks,
80 geese, 300 English snipe,
400 ducklipga, 200 golden plover,
900 squads, 400 lbs. Venison.
VEGETABLES.
20 bags lima beans, 100 egg plants,
II bags string 25 brls. potatoes,
II bags butter beans 8 brls. miscellane-
500 cabbages, Gus vegetables