The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1899-10-07
COURSE DINNERS FOR CREW.
Marvellous Fare the sailors ON New
York Tug Boat Get
Every Day.

Course dinners, including ice cream
and cake for common sailors aboard
ship, is fare which the average sea cap
tain would say was never contemplated
except perhaps as the wild dream Of
some land lubber, but to these the tars
of at least one vessel hailing from New
York are no strangers, and all this
comes, too, from one OF those soulless
railroad corporations which sit up o.
nights trying TO devise schemes for taxi
ing the food out OF the mouths of the
children of the downtrodden working
man and the oppressed walking dele
gate.
IL is on the Central railroad OF New
Jerseys big ocean-going tug Noting
ham that all this luxury abounds. Capt.
Clarence Tingle, as good a skipper as
ever roamed the salt seas, is the master
of the Nottingham, and II is he who ex-
ponds, with lavish hand, the ample sum
provided each month for the keep of
himself and his ships company. The
Nottingham rs seldom over three days
away from New York or Boston and
fresh foods are therefore always to be
has. The Nottingham has a steward
and an assistant cook, and on these de-
volve, under the captains generous eye,
the duty of provisioning the ship. At
each port OF call fresh meat, potatoes
and other vegetables and fresh milk
are taken aboard, and al no time, unless
delayed by storm, is the crew reduced
TO fare Of salt meats or canned goods.
The writer spent week on the Not
tingham during one of her trips, and
the establishment shown by the lands
men at the unexpected high state Of
living was a source Of great amusement
to the skipper. The expected salt horse,
coarse bread or sea biscuit, and cheap
black coffee, without milk or sugar,
were not once seen upon the table dur
ing the voyage. The crew had exactly
thesame fare as that enjoyed by the cap
tain and his officers. The only differ
ence noted in the treatment OF the Off
GERS and men was that the sailors had
no one 10 wait on them at their big
table for'ard. For breakfast there
would be oatmeal and milk, delicious
fresh rolls or biscuit, coffee, sirloin
steak or chops, fried or boiled eggs and
boiled potatoes. The chief meal, how
ever, was at noon, when the steward
was supposed to "lay himself out" for
big spread, particularly on Sundays.
First there was vegetable soup, or
clam chowder, then fish, either porgies,
halibut steak, bluefish or founders;
roast beef, boiled chicken, roaEt mutton
or all three; green corn, succotash OF
fresh beans and boiled potatoes, with
pickles and olives in plenty. After that
came pie or pudding with cake and tea,
coffee or chocolate, or ice cream, the lat
/ ter made with fresh milk If obtained in
time ashore, or with the condensed ar
ticle, which by the way makes as good
cream" as fresh milk. The ice-cream
freezer is as big as the jolly shippers
| heart. None, from the master down,
need be afraid of passing his plate for a
second helping, though the ice cream
dishes on the Nottingham are not
dainty in size. For the evening meal
there are cold meats, hot potatoes and
vegetables, sometimes canned lobster
or salmon, served plain or in salad, and
tea and coffee. The skipper contents
| himself with n wonderful dish Of cheese
and bread and milk, q composition cal
culated TO hopelessly clog the wheels
Of any digestive apparatus save that Of
a sea captain who can take his trick at
/ the wheel for 40 hours straight in a hur-
ricane, and live on plug tobacco and ex-
element without turning hair during
| that time.--N. Y. Sun.