The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1901-11-27
TOUGH BILL OF FARE
messEs THAT ARE SERVED ON BOARD
A "MChN sHP."

'HLe o1|F.'
Qucer Names the sailors Give 60 the
tnpalntHhic Food - Dog Cho,,dcr,
by the Wind soup. TopEnIlnnt Tea
and COW Upper.
Some Ships are known rs mean
ships 10y sailors on account OF the
food that is served to the forecastlc.
They aic chiefly deep water sailing
ships aud tramp steamers. OF course
what sailor shall have TO eat is pro-
vided for hy law. hut the law some.
times gets badly mixed up Oh blue wa.
ter. Tie strange dishes served to sail.
ors on mean ships are no stranger
than the names the sailors give them
One Of the communest of mean shin"
dishes Is by the wind soup" This
dclicacy is composed of well polished
mutton bones, stale meat trimmings,
handful OF potato parIngs aud scraps
from the captains table. The mixture
Is boiled vigorously for two hours. at
the end ot which time the result is hot
water Of light brown color with 0oat-
ING Islands Of grease GU It's surface A
h'tie hardtack is added. and there yGu
have your by the wind soup"
When ''mCan ship" gets well out TO
sea, one OF the first dishes to appear is
dog chowder" 1t is sort of resur-
rccton pudding. made OF scraps that
thg cook does not dare TO serve up as
tDty are, but which he shreds finely or
pounds in a mortar until all semblance
Of their original state is lost. The mass
Is well mixed with grease and served
hot
Grease plays an important part ip all
the mean ship dishes Another stand
ard item on the bill OF fare Of these
ships Is "topgallant tea" II is served
10 the.men in the dog watches. and the
recipe for making 1t is this: Three
times a week weak tea. made from
fresh tea leaves. Is served. The leaves
are saved and mixed with the tea
leaves from the captains table. Brown
sugar or molasscs is added. and from
the mixture is made dccOction which
is served four days in the week and
which the sailors coll "topcallant tea"
Cow Upper" Is a common dish on
all "mean ships" 1t Is made by boil
ing beef bones FOR six or seven hours
with all the scraps left over from for
Mr. meals. The broth so obtained is
mell seasoned with salt and served out.
Another dish is jumping jenny" some
times called double belt pie" from
the fact that the sailor has TO take in
couple Of holes IN his belt after cat
ing II in order TO stay him until the
next meal Ii Is the result OF Il weeks
leavings from the cabin table mixed
with six or eight ships biscuits and
half an onion. 1t Is not at all n nice
dish. and a sailor with epicurean tastes
always makes row when the cook
serves II.
On some OF the western ocean
tramps dish is served known TO the
sailors as "hide stew" and the tough
est old salt that ever was drunk on
shorJ or mutinous at sea Is subdued by
1t to a state Of lamblikc dacility. for it
is sure TO double him Up with indiges-
tion and make him think Of the here
after. 1t is made from Il collection of
Ant hhlln VI ~ u INNS li@Hs l'''s"
toes. fowl from the captains tah!cl,
bacon rind and well picked chicken
legs This Is boiled for six hears and
penty OF thick grease added.
The captain Of mean ship al
WAYS says, Of course, that his men are
weH fed and that they only growl and
ygrumble because they are a bad, un-
grateful lot Of abandoned wretches.
In proof Of il he will tell you that he
gives them plum duff twice a week.
The dun he gives them is known TO the
sailors as "bowine dun" 1t Is made
from the scrapings OF pudding cloths
that once held the puddings consumed
In port-when the captain gave his men
real duff so that they might not know
that they had shipped on a mean
ship" and make 'Tierhead jump for
liberty. These scrapings are made
bulky with biscuit paste and favored
with cloves "Eowliue dur is the
feast unpopular Of all the dishes on the
bill of fare Of the "mcln ship and its
actual cost is . cents for every three
men, Exchange.