The Washington herald., 1911-08-27

try.
Everything that science and invention
could suggest or devise has entered into their
construction and equipment. They are float
ing fortresses, with walls Of steel. brisflinr
with guns, while the speed with which they
can be moved is marvellous.
But outside Of their adaptability to naval
warfare there are features about them worthy
OF notice which are sometimes overlooked
varship is not complete and ready for
service when she has received her guns
and machinery. There 10 small army Of
men on board of her, who must be fed
and housed and cared for; and before she
starts out on a cruise everything that may
be needed for purposes of war and peace
Is supplied, as neither shops, stores nor
factories are to be found on the high seas.
10 fit out battleship for a cruise to-
day is like equipping great hotel Every
modern convenience is thought Of. There
are complete restaurant facilities. the hugs
structure is lighted throughout by electrici-
~, ana, at the governments rate Of allow
ance, sixty thousand dollars are expended
each year in rations.
When warship is about to 20 into com
misslon there Is made up ut the Navy De
articles Of every kind with which she =
to tie furnished. down to the food. USUALLY
the vessel is provisioned for only three
months, because There Is no room 20 STEW
supplies for q longer period.
Things which have to be manufactured
are ordered from the navy yard at which
they can be made most conveniently, and are
forwarded to where the vessel lies. The list
is sent to the commandant of the yard, and
he hands it over to the general storekeeper,
who sets aside such Of the goods required
as are IN his possession, and makes requisi-
tion, upon the various departments in the
yard for whatever else es needed.
Every man in the navy, from boy to an
admiral, has an allowance OF thirty cents
day for rations. which he can draw either
in food money. isss
The paymaster Of ship has charge of
all the provisions. They are dealt out by
his assistant and he IL in turn assisted
by a man called "The Jack O. Dust" who
opens the barrels and packages
gar once in ten days, while -four u served
every four days. When the vessel = IN
port, fresh provisions are furnished, eseh
man receiving fresh meat, bread and veee-
tables daily, tea and coffee being provided
The allowance il at all times 70 liberal
that the men cannot posably make uee q
all Of it, 30 they take part Of il in cash.
vided up into little clubs, called "meases,r p
each Of which has its cook and manages IL
own affairs There are the captain,s men,
the wardroom mess, the Junior. oficeH he.,
cers' mess and the mems messes.
Every officers, mess has caterer, who
attends to the purchase Of provisions, kespe
accounts and navs all bills. He i elected
from the membership. Of the mess, and. ac-
coming to naval rules, must serve when
called upon, although no one can be CON-
PEELED to hold tue position for more than
two consecutive months 5t
Each offcers mess has cook and stew
ard, and all the messes are under the direos
tion of the executive officer Of the shin.
who presides at the wardroom mess-
The caterer Z. h has been said buy. Che
! the ship il in port. He does net purchass
from the vessels stores. except when com
PEELED to do 20, but draws the rstisns for
! the mess in cash The paymaster suppliss
, ing. sugar and butter and canned meats.
, Members Of mess pay their bilb month
ly TO the caterer AMI anv balance which
is left in his hands goes to make up the
equipment Of the table, for entertaining BY
! the mess while in port, and tor all unusual
expenses
The enlisted men are divided into messes
of twelve, each mess choosing its own cook
and caterer, The cook receives from the
, mess wages of from $500 TO $3.50 month,
. and il he should be good bread baker, he
is not likely to be disturbed in his position.
Ter, but, as the allowance is more than =
nee1ed, he takes part of them in money.
As in the case Of the officers. this goes 10
1orm mess tund Tor the purchase OF good
; things when the ship is in port.
The captain, however; must mess by him
! self, unless he invites some Of the officers
to dine with him. He has his own stew
; ard, cook and two cabin boys, and is pro-
vided with enough tableware to set up =
good-sized household
The ships cook has control Of the kitch-
en-, and his responsibilities are great, ss it
, can be understood that on Q ship where
there are eight hundred men to be cared for.
tie culinary department il on large scale.
, Everything ON board man-ofwar 4 con-
Quoted under a rigid military system, and
the housekeeping is perfection. The greatest
neatness and cleanliness are insisted upon, no
waste is permitted. the most improved meth
ods Of cookery, are IN use. an the water