Pine Bluff daily graphic., 1901-12-05

Qucer Namcs the Sailor, Give 10 tFle
 npaiatabie Foed - Dog cho,stle".
 Ny the Wind soup, TopgnI3ant Tes,
 and Cow Jipper.
 some ships are known as "mcaa slips hy sailors on account of the
 food that is served 10 the forecaSua. They are chiefly dc0p water sailing ships and tramp steamers. Of course what q sailor shall have to eat k pro vlded for by law. but the law some times gets badly mixed up on blue Wa. ter. Ihe strange dishes served to sail. ofs on mem ships" are no stranger than the names tine sailors give them. One Of the comnonest of mean ship dishes is by the wind soup" This GelleaeI < composed of well polished mutton b9Aes, stale meat trimmings. | handful of potato parings and scraps from the captains table. The mix tGre is boiled vigorously for two hours, at the end of which tinetle result k Act water Of light brown color with laat- iA@ islands of grease on it's surface. < little i.aFlitac,s is added, and there yoi have Eour "ly the wind soup"
 When a F'Mc2u ship gets well cut to sea, oHe of tie first dishes to appear is dog choWder.9 IL is q sort of reSar- reesion pudding. made of scraps that tEc cook does not dare to serve up a< they are, but which lie ehreds finely CT pounds in q mortar until all SC nhluucg Os ll4~ii original state is lost. The mass is well mixed with grease and served net.
 Grease plays an important part in e:l the mean ship dishes. Another stand ard item on the bill of fare of these ships is ''topgallant tea It is served to the men in the dog watches, aud the recipe for making it is this: Three times q week weak tea. made from fresh tea leaves. is served. The leaves are saved and mixed with the te: leaves from the captain, s table. Brown sugar or molaSses is added. and from the mixture is made q dccoction which is served four days in the week and which the sailors coll "topsallant tea.
 Cow jipDer' is a common dish on all mean saips.' + is made by boil with al! the sc.&ps left over from for mer meals The broth So obtained i.s well seasoned with salt and served out. Another dish is Jumping jenny. some tines called double belt pie" from the fact that the sailor has to take in q couple of holes in Lis belt after cat ing it fn order to stay him until the next neal It is the result of week leavi2@s from the cabin table n3.,1etl with six or eight ships biscuits and half an onion. It is not at all a nice dish. and a sailor with epicurean tastes always makes q row when the cook serves it.
 On some of the western ocean tranps a dish is served known 10 the sailors as hide stew and the tough est old s%.t that ever was drunk on shore or mUti3ous ct sea is subdued by it to state Of lamhlikc Gocility, for 1t is sure to double him uio with indiges- tion ard make him think of the here after It is made from q collection of the skins of everything pigs. pola toes. fowl (from the captains tablel. bacon rind and well picked chicken legs This is boiled for six hours a:Id plenty of thick grease added.
 The captain of q mean ship al ways says, of course, that his men are well fed and that they onis groWl and crumhle because they are a bad. Un grateful lot of abandoned Wretches In proof of it he will tell you that he gives them plum duff twice q week. The duff he gives them is known to the sailors as "bowlinc duff. It is made from the scrapings of pudding cloths that once held the buildings consumed in port-uA hen the captain gave his men real dGff. SO that they might not know that they had shipped on a mean ship" and make a ''perhead jump for liberty. These scrapnss are made bulky with biscuit paste and flaNcrcd with cloves. "Bowlinc duff iS the least unpopular of all the dishes on the bill of fare of the mean ship. and it's actual cost is cents fer every three mcn.- Exchange.
 Buyin-. Razor.
 "I need Il reW raZ0r. said the na!i whn slaves himself