The daily morning journal and courier., 1903-08-20

f twenty-five dollars, and two more re- ceiving seventeen dollars. When you come to the third class-the steerage, | as we used to call it before the big irn- provements that were made in. boats ! like the Cedric or Celtic means more than cabin did once on a tine-there
 are still three cooks, first, second and third, drawing thirty-two dollars and a half, twenty and seventeen dollars. The second and third class passengers have no French chef as yet, though with the Improvements and luxuries | added year by year to the great ocean liners it is quite possible that these will arrive in lue season. A similar service prevails on other first-class liners though 1t is worthy of
 note that wages do not range as high
 as rule. The highest wages are inva-
 riably paid under the American fiag-on shipboard, at all events. s.:.s,ss.s, .-,.-, Among all his array of highly paid and highly skilled professionals, the
 old-time sea cook would no doubt be
 figuratively, as we'll as literally, '.at
 sea" Yet it is probable that not a
 single liner cook could properly prepare
 "dog's body" or "dandyfunk" Instead
 he has at his service all the luxuries
 that modern life ashore can command
 The world is drawn upon for his sup
 plies and such materials as go to gar-
 nish. the larder of the finest hotels are
 at his beck and call. Deep in the cav-
 ernous hold of the great ship are doz-
 en storerooms packed, locked and
 guarded. and from these he draws as
 occasion demands. From the refrigera-
 ting. room, iced by special machinery
 run for that purpose alone, the ships
 butchers bring meats and cuts them to
 his taste. There is the poultry and
 game room, the fruit room, the butter and cream room, the vegetable room, all
 a part of his storehouse. In the latest modern ovens bakers bake bread and cake for him. A confectioner prepares
 dainties and serves ice cream from the ice cream room, where 1t is kept frozen the voyage through. And so it goes.
 But if the old time cook were amazed at all this he would be still more aston ished at the liners galleys. In the Philadelphia or New York of the Amer ttdti Atio~-~lii dit tiiS DtS sEtpb, TOT GHdt matter-these are placed low in the full amidships, where there Is little to be feared from the motion of the sea- There is galley for the tirst-class, an- other for the second, and still another for the third. While on some ships the flood for the crew comes from the third class galley, where there is a first and second cook, especially for the crew. In all these every modern appliance is to be found, just as would be the case in the hotel ashore, and, indeed, the la bors of the cooks on liner differ little from those in a city hotel where two or three thousand people are fed daily. The same appliances, the same supplies and the same results are all found there. The space is rather more cir cumscribed than in hotel, but 1t vast ly exceeds that to which the old sailing vessel cook is accustomed. There Is room enough to do the work without crowding, and that is all any cook may ask. >-
 The modern liner cook Is no longer a sailor. He wouldn't know reef point from a belaying pin If the two lay side