Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1903-05-28
AN IMMENSE LARDER.
The Food Supply of a Modern
Ocean-GOing Steamer.
Mountains of Meat and Oceans of
Liquids Go 10 Make Up the sum
Total of Sustenance for
Passengers.

It is impossible TO form an adequate
idea of the eating and drinking capac-
ity of the passengers and crew Of an
ocean liner unless one is privileged to
| inspect its larder and glance through
the storekeeper's list of provisions.
A astronomer would rejoice over
the quantity. variety and quality of
the foodsthffs in this wonderful place,
and those who only live to eat would
find it absolutely fascinating, says the
New York Herald.
The larder Of one Of the old-time
liners is much smaller than that of the
more modern ships, but there is moth
ing small about the provisions that go
into il before each voyage.
A liner that carried on a recent trip
$50 first and second class and 156 third
class passengers and crew of 301 had
at the time Of sailing the following
supplies: $4,000 pounds Of beef, GOO
pounds Of corned beef, 1000 pounds of
mutton, 1000 pounds of lamb, 800
pounds of veal, 700 pounds of pork, 220
sweetbreads, $50 fowl, 400 broiling
chickens, $50 turkeys, 80 ducks, 60 Cos
lings, u capons, 800 pigeons and squads,
100 partridges and 100 grouse. In addi-
tion there were between two and three |
tons of preserved meats, which the law |
insists must be carried by all liners so
that in the event Of a breakdown or
other casualty there may be ample food
for everybody.
The space allotted to the storing Of |
sea foods contained 1900 pounds Of
fresh assorted fish, 300 pounds of lob
sters and 500 barrels of oysters. The
only live stock consisted Of six dozen II
green turtles which were kept on deck
and used as wanted. In order to keep II
them alive and kicking their eyes were
wet with sea water andths
seemed to enjoy the voyage until the
soup pot claimed them.
Eggs to the number Of IL. 600 were in
hat larder, and 700 pounds of butter.
100 gallons of fresh milk, 90 quarts Of
'ream, 500 quarts Of condensed milk
md 200 quarts Of ice cream.
Among the dry stuffs were 1900
bounds Of coffee, $40 pounds of tea,
200 pounds refined, 600 pounds gran
hated and 452 pounds moist sugar.
The vegetable department contained
2 tons Of potatoes and thousands of
,arrels Of kitchen garden produce.
here were also 80 barrels of apples.
U boxes OF oranges and enough grapes
nd choice fruit to feed an army.
These are but few OF the principal
Of the larder of a compara-
iVely small liner which has seen many
ears of service.
Inc storekeeper has charge of the
royisions. He knows what goes in and
taken out of the huge refrigerators
nd keeps a strict account of every
ling that is used. When the chief
.eWard makes out the daily menu he
ives a copy TO the butcher and the
irlous chefs. They in turn submit a
81 OF the materials needed for the '
eals for that day, and are handed an -
-uer on the .storekeeper, who then Y
IStrloutes the supplies, exacting a
sneu receipt from each chef
Inc contractors who cater to the I
ruers Of ocean liners are obliged to l
Irnlsh the very best quality of food
uns that can be procured in the mar Of
Il, The magnitude of their task can
! imagined when it is taken into con-
Iteration that the largest liner afloat
,es I'SOo tons Of food in single year
ne meat consumed in this period
MOUNTS to about 400 tons; the poul-
J ana game number 60 1000: the fish
present 40 tons; -four, ESQ tons: cot
: E 20 % tons; milk, 10000 gallons, and ii
10000 eggs. anu ID
IN view OF these facts, it will be seen
at those who intend to cross the A. ii,
nt'e run no risk Of starvation. and -
.at the larder of the modern ocean X
Ter may be called the gluttop's nara- "