New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-01-20

~ against the merchant marine
of the Allied nations began in
February, 1915, throughout the war
zone established around the English
and French coasts. Day after day, the
number increased Of steamers and
sail boats that we had sunk, and COM
mercial relations between all coun-
tries were seriously menaced. The
English were forced to believe in our
threats, and even the shipping trade of
the neutrals had greatly diminished.
rho mighty British fleet no longer
dared to patrol the seas, and the mer-
chantmen were told to look out for
themselves and were even armed for
the purpose.
While the winter lasted there was
not much for us to do, and We awaited
fine weather with lively Impotence.
During this period our victorious
armies had occupied Belgium and Ser
bia, and conquered the Russian girdle
OF Notifications. The subsequent par
ticipation of Italy produced but little
impression on the fortunate current Of
events, whereas Turkeys entrance at
our side in the war opened new field
of operation for our U-boats in the
mediterranean
At last l myself was ordered to
prepare for long voyage, which I well
coined most joyfully after several
months Of comparative inaction. We
were to remain in the enemys waters
for several weeks, which, of course, in
volved the most elaborate prepare
tions. Every portion of the boat was
again minutely inspected, every ma
chine repaired and thoroughly tested.
Like well-groomed horse, we must be
In perfect condition for the coming
race. Each man in the crew holds a
responsible position and knows that
the slightest neglect endangers the
welfare Of the whole boat. The COM
manGcr must be certain that every
thing is completed according to the
highest standard. The boat is fire.
quently submerged and performs vari-
Gus exercises underseas while it is
still safe in the friendly waters off our
own coast.
We are always aDuDQd0tly pro-
visioned; for the thirty men must be
given the most nourishing food to be
tit for their arduous tasks. I have
often laughed to see the quantity of
provisions placed on deck,-for the
dealers, oil course, are never allowed to
penetrate the inner shrine Of the boat,
and yet we have often returned from
long cruise because our food was
coming to an end. Every available
corner and space is filled with pro-
visions. The cook-a sailor specially
trained for the job-must hunt below
in every conceivable place for his vege-
tables and meats. The latter are stored
IN the coolest quarters, next to the
munitions. The sausagcs are put close
to the red grenades, the butter lies be-
meath one of the sailors hunks, and the
salt and spice have been known to
stray into the commanders cabin, be-
low his berth.
When everything is in readiness the
crew is given Il short leave on land, to
90 and take the much coveted hot
bath. This is the most important cere-
inony before and after Il cruise, espe-
cially when the men return, or when
they have remained unwashed for
weeks, soaked with machine oil and
saturated with salt spray, their first
thought isa hot bath. At sea we
must be very sparing Of our fresh
water supply, and it's use for washing
must be carefully restricted