The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1896-07-04

must be 5000 spoons, 1000 forks. 1000
napkin rings, 5000 knives, 500 finger
bowls, 800 salt cellars, 1000 tuunblers,
1000 cups and 1000 saucers, 5000
plates of various kinds, 10000 napkins.
In the outfit of the staterooms there
will be required at least 1000 blankets,
1000 counterpanes, 500 mattresses, SUI
pillows. 1900 sheets, 1000 bath towels,
10000 other towels. 1t wil surprise
many to know that about 30. 900 yards
of carpet are necessary to fit out the
ship. When one considers that the Sec
ond cabin requires from one-half to
two-thirds as many articles as the first
cabin and that in these days there is
very little difference in the quality OF
the articles used i'm the two cabins, one
can see the addition there must be to
cost and quantity in the furnishing Of
the second cabin. There are certain re-
quired supplies for the Steerage, but in
quantity and quality they are a small
matter compared with the other fittings
of the ship.
But the supplies do not stop with the
cabins. The kitchen and pantry sup
plies and fittings are more elaborate
than any hotel requires. The list OF
implements required in these depart
mentS contains hundreds of items
Every variety OF cooking utensil is sup
piled. Every kind of household article
of known utility is purchased. In addi-
ton to all these every ship contains two
kinds of supplies that no hotel ever
has. One of these kinds is the outfit for
n apothecary shop. The list of surgi-
cal instruments alone occupies several
pages of the Quitting schedule Of a
ship. The same is true as regards the
apothecary outfit. Besides all these the
butcher shop outfit and that of the bak-
ing department is more complete than
that of a great hotel. There are no
butchers or bakers shops at sea where
the supplies may be replenished in an
hour or two, and in consequence the fit
tings of these departments are most
elaborate.
ship like one of the new liners fire.
quently carries 1000 persons across the
ocean. There is probably no hotel in
the world that frequently has any such
number of guests for a week at a time.
II must be remembered, Also that these
guests are of three classes, the first
and second cabin and the steerage. This
brings problems that no hotel is called
food, but in supplying the furnishings.
Almost every article that can be i'm
agined to be of use IN G hotel or private
house is included in the list of supplies
The list ranges from beer mallets to
pianos, from cheese scoops to paste
jiggers," from dishWashing machines
to dice boxes, from dark lanterns to
costly stationery, from a/printing press
to a fireproof safe.
The supplies for the physical COM
fort and necessities of ] 800 persons on
a ship may be measured by the ton.
Fifteen tons Of beef, for instance, are
used on one voyage The supplies for
the ship are coal and water. About 3,0O0
tons Of coal are put on board for every
voyage, and about $50 tons of water for
cooking and drinking purposes. In ad-
dition to this amount of water about
fifty tons are made day on board by
the eyaporators from sea water. This
water is largely used for cleaning pur-
poses The water for cooking and
drinking is taken from the ordinary
water supply of New York City. There
| are hundreds of items for the engine
| room and the other departments of the
| voyage to voyage.
When it comes to food and drink the
| ingenuity of the port steward of the
| line and the steward of the ship is ex-
| ercised. 1t is customary on all ocean
steamships for the stewards to keep an
accurate account Of all articles used
from day to day When a ship reaches
port the steward has report in tabular
| form showing the amount and kinds
| of food used every day and also show
| ing how much there is in store. A day
o. two before the ship leaves port again
| the number of passengers that will
| probably sail on the ship is figured ur
and the ships steward makes requisi-
| ton on the port steward for supplies
for the trip A list of nearly 1000 ar
| ticles is used In making this reQuisition
| Rood and drink in every conceivable
form are used. The post steward sends
his orders to the firms that supply the
line and arranges for the delivery OF
| the goods at certain hours. The meats
come at a certain hour, the groceries
at another, and the spices and so on
| a. another. Everything is weighed or
scales at the pier and is counted care
fully as it goes on board preparatory
to being slowed away: These supplies
are generally delivered when the pier
IS not blocked with wagons delivering
| freight After cer.ification has been
made that certain articles and quanti-
ties have been delivered to a certain
ship the port steward approves the
bills and then they go to the business
! department for payment. 1t is Gus
tomary for nearly all the lines to buy
for cash. This naturally results in a
great saving at times.
Here is part of what is required in the
way of supplies when ship like the ST
Louis is crowded: $4,000 to 10000
rounds of beef, 5000 pounds of mutton
| 1900 pounds of veal, pork and corned
! beef. 5000 pounds of sausage, tripe,
| liver, calves head, calves feet, sweet
breads and kidneys, 1900 pounds OF
fresh fish, 10000 CLAIMS and oysters, 250
! tins of preserved fruit, 200 tins of jam
and marmalade, 100 large bottles of
! pickles and sauces, 500 pounds of cof-
| fee, $50 pounds of tea. $50 pounds Of
| potted fish, 300 fresh Holsters, 1900
| pounds of moist sugar, 600 pounds Of
| lump sugar, 500 quarts of ice cream.
| 1900 pounds of butter OF various grades,
| 10 tons of potatoes, ) tons of other veg
/ eta bles, $4,000 eggs, 200 chickens and
| ducks and 1000 birds of different kinds.
Lard by the ton is used, and frequently
| as many as 40 barrels of flour are con-
| stunned.
| Several years ago there was published
| the record of the amount OF food con-
sumed on the entire Cunard fleet for one
/ Wear The record is r1Qta bly as large.