The Mena star., 1898-05-11
OHIO RIVER LORE.
status of the Crews That Man the
 Pittsburgh Boats


 steel mills, their glass houses, their urmor plate factories, their foundries. hut Pittsburgh possesses an industry of it's own, the signs of whose existence are inst now strikingly visible to the ob server who may chance to visit the Monongahela river wharf. Pittsburgh's preat business of shipping coal by river is said to be peculiar to this city alone If all the towns in the United States. Repressed by six months low water, it has again become evident since the rains of the last week have filled the Ohio river to boating-stage depth.
 The most important phase of prepara- tions for a towboat trip to New Orleans is the procuring of the supplies for the deckhands. In hearing the term deck hand the average visitor from an in- land town is apt to confound the tow boat deckhands with roustabouts. But here in Pittsburgh the difference be- tween deckhand and roustabout is marked, and the former would resent being classed with the latter. The roustabout, generally 8 negro is ac- customed to being driven while at work by the swearing steamboat mate; his food is brought to him in a tub, and he eats it off tin plate. The deckhand in- sists on being respected; no captain or mate curses him; on the contrary, his feelings are carefully regarded, for towboat with load of coal for the southern Mississippi could i'll spare the deckhands, who might desert if they were not well treated. The deckhand's services are in demand only portion of the year, but when needed he is needed badly. The captain who would expect his deckhands to eat from q tin plate would soon find a mutiny on his hands. The men work hard all day, and take turns at the watch at night. Their duties consist of making up the tow for the steamboat that is to convey it down the river, and in taking care of the tow during the trip. Their work is dangerous, walking along the edge of barges when q single misstep on the planking would mean sure death in the icy water, or working at breaking barges, cutting loose those that have struck q snag, and must be cut out to Save the rest of the tow from being wrecked.
 The average towboat deckhand may live in bethels and mission lodging houses during the dull season, he may be satisfied with a ten-cent meal dur ing that period, but put him on tow boat and he insists on the best of food and clean sheets. He doesn't want the fancy dishes that are served to the pas sengers on the packets, but he desires the substantials to be we'll cooked, served nicely, and given to him plenti- fully. All towboat declhands are American born, and, as they are in the south for q good part of the navigation season. they have all the southern prejudices against the negro. It is re- lated that once a captain, against the warnings of other masters, hired a negro as deckhand. The whites mur- mured when the darky came to work among them, but they were petrified when he sat down to table with them. When they recovered, as it was the most natural thing in the world, the man on each side of him took him by the arm, led him out of the cabin, and calm ly pitched him overheard. The negro was picked up by a passenger skiff, and no more darlies were hired by that cap tain.
 The average cook on board towboat could fill with ease a similar post on passenger steamer The cooks are so perfect in their profession that they call themselves chefs, and the deckhands see so little that is ridiculous in the name that one speaks of the chef and his ability as naturally as if it were at Delmonico's.
 During the last few days scores of tow boats have taken supplies, and q visitor to the wharf could see roustabouts car rying in the best of beef, pork, mutton, and bacon, barrels of the finest grades or four, white sugar by the barrel, fresh vegetables, and eggs by the case. And he eggs are fresh, too. The deekhand recognizes packed" egg with the un- Il efring exactness of an epicure. cago hitter Ocean.