The morning news. [volume] (Savannah, Ga.) 1887-1900, 1898-10-23

alarms, and said breathessly; Jimmy.
we've got the snap Of our lives. We've
just passed a frog-eater who used TO cook
in heightened eating houses in Paris Bet
Ter nail him before the other messes hear
of him"
Ire Frenchman was promptly installed
as chef of the chief petty officers mess,
and the apothecary. yeomen, machinists
auo writer's, began TO give themselves alr5.
The ordinary routine of canned beef. bean
soup. picked fish and dried fruits disap-
poared and IN its stead came strange and
luscious dishes bearing names that SAVIOR
ga Of the menu cards in boulevard cafes.
High living often brings arrogance. ard
one day ihe master-at-arms-who was the
caterer of The chief petty officers mess
sGid to his mates. Don't you think We re
paying that "parly-yoo TOO much for tn
work he does? Two rations a month is a
mans wages. and the Frenehy is no man.
Let's dock him a ration" And they did.
The ''Frenchy" heard of the reduction
without comment. He was told OF Il on
the first of the month, and that day. when
dinner was served, the table fairly groan-
ed with good things. As 1t happened, the
table was not the only thing that groan-
ca before the meal was over. The ship
was at sea, making a cruise up the South
American coast, but the weather was
moderately fair, and there was no excuse
for seasickness. Nevertheless first one
man. then another commenced TO look
queer and then made a break for the up
per deck with half-strangled excuses.
This went on until at last the master-at-
arms, who had served, man and boy, for
thirty years in the navy, began to writhe
in his seat.
Mates" he said solemnly. rising and
addressing two machinists and the ship s
writer who were stll at sthe table mates
do | look like a dude yachtsman? DO l
look like a greeuhOrn who heaves up his
boots at the first swell? Do | look like a
man as would turn green and yaller about
the gills in a calm? No, by Navy, no.
Well, there's something the matter with
my grub locker i amt seasick, rot by a
durn sight; but I've eaten something that
is p'ison. and that smoked 'parleyvoo
over there has cooked it,"
with the last word he made a spring
half across the table and caught the cook
by the throat. A huge iron pot in which
a stew, the principal dish, had been pre-
pared, stood near the mess chest. Giving
the frightened Frenchman a twist. the
master-at-arms forced his head squarely
into the pot.
Now, you Lucreciar Borgiar, you will
try to p'son us, Ell? Eat that stew, every
drop of IL. or I'll feed you to the sharks.
Eat, blast YOU
There was a spluttering and a great
commotion. The chef Wriggled free at
last and fell upon his knees, swearing by
all the saints in his log that he would
confess everything. He had not used pois-
on but little drug which would make
re men seek, but not die them" Finally
the executive officer, attracted by the row,
hurried below, and after learning the state
of affairs, he ordered the Frenchman
hailed 10 the brig" The man was beach
ed at the first opportunity, but II was long
before the master-at-arms and his mess
mates heard the last of the "parley-voo"
chef and his seasick stew.
1t is seldom that such incidents as that
just described occur. The men are Sc
lected to perform the duties of a berth
deck cook usually think enough of the
money involved to try their utmost to
please Many develop into really first
class cooks, and, If they practice frugality,
can take with them when they leave the
service at the end of the cruise snug
little sum.
While on the subject Of cooks, the chief
mogul of the galley or man-'o-war
kitchen. must not be passed over The
naval pay table contains in The messmen
branch, rating termed ships Cook of
the fNt, second, third and fourth class.
The pay ranges from $35 TO $40 a month,
according to the size of the vessel. and
the incumbent is supposed to tend the gal
ley eoppers and range. AS in other cases,
the ships cook does not depend on his
salary alone, He Is in a position to do