Waterbury evening Democrat., 1903-03-14
AN IMMENSE HARDER.
The Food Supply of a Modern
 Ocean-Going Steamer.
Mountains of Meat and Oceans of LiQuids Go to Make Up the Sum TotaI of Sustenance for
 Passengers.

It is impossible to form an adequate sdea of the eating and drinking capac- aty of the passengers and crew of an ocean liner unless one is privileged to inspect it's larder and glance through the storekeeper's list of provisions.
 A gastronomer would rejoice over the quantity, variety and quality of the foodstutfs i'll 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 liners is much smaller than that of the more modern ships, but there IS noth- ing small about the provisions that go into it before each voyage.
 A liner that carried on recent trip 6sO first and second class and 156 third class passengers and crew of 3ol had at the time of sailing the following supplies: 14,o00 pounds of beef, GOO pounds of corned beef, 1000 pounds of mutton, 1000 pounds of lamb, 300 pounds of veal, 700 pounds of pork, 220 sweetbreads, 1s0 fowl, 400 broiing chickens, $50 turkeys, 90 ducks, 60 gos- lings, 72 capons, 300 pigeons and squabs, 160 cartridges and 16o grouse. In addi- tion there were betweentwo 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 maybe ample food for everybody.
 The space allotted to the storing of sea foods contained 1,500 pounds of fresh assorted fish, 300 pounds of lob- sters and 800 barrels of oysters. The only live stock consisted of six dozen green turtles, which were kept on deck and used as wanted. In order to keep them alive and kicking their eyes were frequently wet with sea water and they seemed to enjoy the voyage until the soup pot claimed them.
 Eggs to the number of 12,00O were in that larder, and 700 pounds of butter, 16O gallons of fresh milk, 50 quarts of cream, 500 quarts of condensed milk and TOO quarts of ice cream.
 Among the dry stuffs were 1900 pounds of coffee, $40 pounds of tea, 2,o00 pounds refined, 600 pounds gran nlated and 452 pounds moist sugar.
 The vegetable department contained 12 tons of potatoes and thousands of barrels of kitchen garden produce. There were also 30 barrels of apples, 50 boxes of oranges and enough grapes and choice fruit to feed an army
 These are but few of the principal contents of the larder of compara- lively small liner, which has seen many years of seryice.
 The storckeeper has charge of the provisions. He knows what goes in and is taken out of the huge refrigerators. and keeps strict account of eyerv- thing that is used. When the chief steward makes out the daily menu he gives copy to the butcher and the various chefs. They in turn submit a list or the materials needed for the meals for that day, and are handed an order on the storekeeper, who then distributes the supplies, exacting q signed receipt from each chef.
 The contractors who cater to tha larders of ocean liners are obliged to furnish the very best quality of food. stuffs that can be procured in the mar ket. The magnitude of their task car be imagined when it is taken into con- sideration that the largest liner afloat uses 1,200 tons of food in single year. The meat consumed in this period amounts to about 400 tons; the poul- try and game number 60,Oo0; the fish represent 45 tons; four. 2SO tons; cof- fee, 25 tons; milk, 10000 gallons, and 100000 eggs.
 In view of these facts, 1t will be seen that those who intend to cross the At. lantic run no risk of starvation, and
 hat the larder of the modern ocean aner may be called the glutton's para