New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1910-04-20

Not long ago a man who had been abroad
several months on his first European trip
walked into one Of the steamship Offices In
this city 90 thank the manager for the
courteous treatment he had received on the
sea He bestowed unstinted praise on the
service in general. and as the manager
was about 10 thank him he said abruptly:
Il was disappointed. however. in one
thing wanted to forget the land entirely,
but l was unable to do IL on your ships
had idea that 7 would get a little pitch
ing on fairly rough sea. get taste Of
seasickness or perhaps be deprived of some
OF the luxuries afforded ashore but the
whole trip was like living In first class
hotel. with big verandas overlooking the
ocean. I wasn't able 10 hunt for quail or
climb fruit trees. but apart from this
came very near having things just about
as have them at home"
We'll" said the manager, Il am sorry
you had things so fine that you were dis
satisfied. but It has been our uim To please
our patrons. We can't always guarantee
bad weather, but II am not mistaken the
report of our captain showed that you had
three days Of real bad weather on the
westward voyage"
That's just IT," interposed the man
whose trip was too luxurious and I'M
eveEtful- That's just IL. hang IL, We
had a mighty heavy sea for three days,
but that snip Of yours was Internally
big the seas hardly moved her. and I got
no pitching
This conversation may give some idea Of
the stability Of the modern transatlantic
liner and the up-to-dats service that is de-
manded to-day by the travelling public.
Years OF experience and close competition
with one another have forced the various
steamship owners to profit by mistakes and
take advantage Of every Improvement and
innovation in the building OF new vessels
so that the steamships Of to-day are the
best and safest that modern ingenuity can
devise.
Always in Touch with Land.
There was a time when men declined 70
go away from business long enough to
cross the Atlantic. This was In the days
of slow ships. when there was no such
thing as wireless telegraph and the aver
age passage took from ten to twelve days
from coast to coast. The business man did
not want to be out Of touch with land for
an excursion Of twenty days, nor did his
wife and children like 10 cross and not
voyage. To-day. when steamships making
average speed of twenty and twenty
three knots are not uncommon, the travel
Ter can go over the Atlantic in from five
10 seven days and be in touch with land
by wireless throughout the entire passage
Steamers cannot transmit messages 70
shore directly at all times. but by the relay
system between ships messages can be sent
in
England America and on the Continent.
When j. P. Morgan came over from South
ampton last year on the Majestic he was
constantly in touch with his office. On the
way up the Bay from Quarantine Mr. Nor
gan corrected a reporter on the price Of
steel The hnancier had come in from the
sea. yet he knew what the market was
doing throughout the run from Southamp-
ton.
The average first class express steamship
IN the Atlantic service to-day has a super
abundance of Injuries and accommoda-
tions. The lines have to cater to so many
fads and fancies that to please all its
patrons a company has to equip its ships
with everything a motley community might
wish for.
Some travellers don't want TO eat their
feet to sitting at a long table with some
thirty or forty strangers. The ship owners
have been watching this. and gradually the
long saloon tables running parallel with
the length Of the steamer. are giving way
to the small. round tables. capable Of
seating parties OF four. six and eight
persons The bringing out OF the Ritz
Carlton restaurants on two steamers was
the signal for doing away with set meal
hour and the table d'hote system Of serv-
ing meals Some steamers cling 70 the old
form. but as a rule the traveller in the rrst
cabin may have his meals when he likes
and order la carte without extra charge.
Not long ago a wealthy woman held
reception in her suite, and as II grew dark
she suggested giving a dinner. She called
UP Mr. Keller. the manager of the Ritz
Carleton restaurant. and told him she
wanted a special dinner az 80 p. m. for
a party Of twenty. 'AIl right" said Keller.
the table will be ready at Z. Our service
is quicker than the restaurants ashore"
Plenty of Fresh Fish, Too.
some travellers imagine that they must
give up all hope of fresh fish al sea. They
know that the steamer is travelling too
fast TO trawl for sea food, and. as rule.
they express surprise when i'm midstlantic
they are served with some delicious trout
or other fish peculiar TO American streams.
The fresh fish problem, however. no longer
requires a solution. n solved about
a year ago on the North German Lloyd
liner Kaiser Wilhelm III by the installation
of two large tanks. fed by constantly flow
ing streams OF fresh and salt water. Trout.
pickerel and perch thrive now in the fresh
water tanks, while fish of the sea swim
about in the salt water aquarium. When
ever an order comes from the table for
the boat deck and brings down the live
fish with which TO I'LL the order
There is a demand for fresh cut flowers
The frequency OF dinner parties and enter
tainments aboard ship give ample occasion
for the wearing of flowers. and practically
all the important express steamships carry
greenhouses
Time and competition have brought about
MANY innovations on the modern trans
atlantic liners. and. as an old traveller
recently observed. diamonds now take the
Mace of bon bons I'm the gifts OF the IN
fortunate young man who becomes smittcn
on the high seas" There was time when
an attentive young man would ind 10 diff
cult 10 purchase during the voyage much
more than a box of candy for the young
woman OF his fancy. but now he can buy
anything from an engagement ring 90