Tombstone epitaph., 1915-08-15
SUNDAY,

SUNDA1.
 Breakfast-Baked pork and beans, tomato catchup. coffee cake. Bread, butter, coffee.
 Dinner-Rice and tomato soup, breaded pork chops. tomato catsup. green peas, mashed potatoes. ice cream and cake. Bread and coffee.
 Supper-Italian macaroni. sliced bo- logna. potato salad. peaches and cream. Bread. butter. tea
 One might wonder how 1t is pos. sible to supply all of these fresh and good things on a man-o'war If one did not know that each battleship has great cold-storage compartments in which these things can be tucked away and kept.
 Years ago the butter served to our sailors was of a character properly termed forceful. and even the most hardened sea dog had to hold his breath when he ate it. Today the butter supplied orr bluejackets comes from the best of tLe creameries and has the most rigid specifications and unde<goes exacting inspection before 1t is accepted for the service. h the same way all beef and other meats are examined by experts. ard iacky knows that he will have only the best and juiciest of joints.
 The following proportion of fresh meats is issued: h any one month there will be 50 per cent Of beef. 70 per cent Of pork loin. 10 per cent of sausage, 5 per cent veal. per cent mutton and per cent fowl. During the Christmas holidays and at Thanks. giving a more generous allowance cs fowl Is permitted. for then prime plump turkeys figure frequently on the bill of fare
 In the old days the nearest approach to a fresh vegetable when at sea was the Irish potato. and lemon or lime juice helped further to guard the men from scurvy. Now our sailors have a variety of fresh vegetables and a daily issue of fruit is considered necessary from a health standpoint The medi, cal men of the navy have found that life aboard ship Is of necessity more or less sedentary. and for that reason bodily functions are prone to become sluggish. Fruits in ample quantities have a great corrective and curative value in this respect and the allowance is now increased on going to sea Formerly the crew of q ship were divided into messes containing from l4 to 20 men. and the food for each mess was, within some limits, subject to qualifications or change to suit the desires of the group. By committing some of the rations and taking the money equivalent 1t was possible tc buy supplies ashore that could not be obtained from the ships stores This added to the difficulties of the cooks and bred discontent through the disparity of diet existing between 2 bad and a well run mess.
 Now, this objection has been over come by placing all of the enlisted men in what is known as a general mess and all have to fare alike. The chief commissary steward and his assistants, the chief cook and his sub ordinates, together with the system oi purchase and the wide range of the dietary allowed under the ration scale now make it possible to provide. te p-epare and to serve to our sailors food that cannot be equaled any where else for several times the price
 The question of water is quite as vital in the official mind as solid food for our sailors. Now every dror drunk on shipboard is distilled and the men commonly drink from sani tary fountains placed at convenient points. The medical experts of the service have found that this water is of peculiar value in cases where the tackles are predisposed toward rheu matism, hardening Of the arteries. ao normal blood pressure and kindred conditions. In short. this distilled va ter will contribute to longer life un der such circumstances. and thu ssc' -I~.tS kz ,< oo1orol interest