The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-09-21

the space that is given to comfort on
a man-of-war is necessarily limited, its
interior is apt TO strike one as luXu-
rious in comparison with the stern and
frowning exterior of the great lead col
ored monsters. The galley is as thor
oughly up to date in it's appointments
and cooking arrangements as the
kitchen of a modern residence.
There is a large hotel range with
splendid ovens, from which each day
the cook turns out tempting brown
loaves and even pies and cakes that
must make many a Jackie think of
home. There are great copper soup
boilers and coffee boilers in which
these two items of menu are prepared
by the gallon. Then there are copper
pots and pans on shelves in rows,
bright and shining as those in the
kitchens of our great New York hotels.
There are cupboardS, too, in which the
sugar and spices and other cooking
condiments are kept all nicely labeled,
for there is no slipshod housekeeping
on a man-of-war. There are other cup
boards with sliding doors and spring
locks, that when opened disclose rows
of cutlasses and rifles and great long
revolvers in racks from the floor to the
ceiling.
The china, silver and glassware used
on orr American battleships are pretty
enough to delight a woman. and WO-
men, as a rule, are particular about
china. The sailors have ruder ware,
but that used at the officers mess is
white and fragile, with a device of an
anchor in gold on each piece. The
glasses, which are fixed in stationary
racks in a sideboard in the wardroom,
which, by the way. is drawing room,
sitting room, dining room, all in one,
are of cut ware and are Ornamented
with a naval device. Some of the bat
tleships have gorgeous silver services,
but that ordinarily used is an up-to-
date and complete set of spoons, knives
and forks, in all the different sizes.
Then there are individual pepper mills
in silver, salt cellars and salvers, all
of which are kept in shining perfection.
The sailors on board our American
ships live much better than the work
ingman on land. When in port they
have fresh meats and vegetables, Ind
when at sea for any length of time the
terrOrs of the old regimen of salt pork
and salt beef are mitigated by a sup
ply of canned vegetables, which give
variety. Besides this, Uncle Sam is so
generous to his men that the allow
ance for each is too much, and they
have formed system of pooling the
supplies, which gives. each man an
amount of money which he can spend
for extra things for the table.
The officers have their special cook,
and, of course, their special foods.
which in port are apt to compare fav-
orably to those offered on the menu of
a frst-class hotel. They appoint ca
terer and steward from among their
number each month, whose duty it is to
look after the welfare of the mess. The
wine mess is contributed to on shares.
The man in the galley, like the stOk-
ers, doesn't get much glory out of ma
val warfare, but he is an important
man in his place Who can tell
whether many a glorious victory has
not resulted from well cooked break
fast or dinner and crushing defeat fol-
lowed on an indigestible pie or badly
seasoned chop? Paymaster Martins
coffee must have possessed the elixir
of victory, whether it was made WITH
an egg, according to rule, or just
thrown together any old way.