The Madison daily leader. [volume] (Madison, S.D.) 1890-current, 1918-11-11
Crews Have Walters Of Their Own.

Crews rave Watters OF iheiF oWn.
What is the picture of conditions on
shipboard today, contrasted with thisf
Here is a paragraph from a shipping
board Inspectors report on the living
quarters aboard a 5,000-ton cargo
steamer built in 1917 by the emergency
fleet corporation and engaged In over
seas traffic:
"The crews quarters were aft. They
contained II pipe berths, each made
up with a good mattress, pillow and
blankets supplied by the United States
shipping board. There were 12O cubic
feet of air space for each man as pc
vided by law, and 16 feet of floor
space. Each man had a berth of his
own, and not more than two berths
were placed In a tier.
1.-THE forecastle was situated aft,
out of danger from mine explosions.
1t was ventilated by three large ports.
and lighted by electric lights. Each
nan had a steel %full-length locker for
his clothes. There were shower baths
for both sailors and firemen.
1.-THE ship was fitted with a tank for
iced drinking water, to which the crew
had acces at all times.
"Meals were served In a mess room,
or dining saloon, the crew and the
firemen each having a mess Of their
own, with a messman to serve their
food. The table was clean, with good
china and other accessories. At the
time Of my visit there were fresh
peaches and tomatoes On the table,
which was being set up for supper"
The luxury of this would have up
set an old-time sailor man, who, when
a heavy wave washed the crews kid
of beef over the lee rail in its passage
from the galley, was forced to go sup
PEERLESS to bed.
An interesting sidelight on the vic
tualing of modern crews Is afforded
by the fact that in these times the
same bill of fare is served in forecas-
tie and cabin on American ships. Jack
gets just as much and just as good
food as the officers. The bill is made
but by the food administration at
Washington, and Is the same for all
ships under the flag.
1t provides ample meals, In which
fresh meats abound, ever on the long
est voyages.
What Jack Eats When at Sea.
The bill of fare which accompanies
the report quoted show that Jack fares
better at sea than many of the gov
eminent clerks at Washington, who
rely upon boarding houses and res
taurants for their daily bread.
Here Is a sample Monday morning
breakfast:
Hominy and milk Hot beef steak
Hot boiled potatoes
Bread and butter Coffee
This is Tuesdays dinner:
Barley Soup Roast Mutton
Lima beams Hot boiled potatoes
Bread and butter
Bread and butter pudding
Thursdays supper is as follows:
Baked pork and beans Corn beef hash
Hot boiled potatoes Cheese
Stewed fruit Bread and butter
Tea
Sundays dinner bill calls for toma-
to soup, stewed chicken and vegetables
and plum pudding. Butter is served
at all three meals, and milk and sugar
with coffee.
The report quoted continues:
'The cooking on this ship was found
to be first class, the food being well
prepared and ~palatable. The cooks
were young and intelligent, and took
great pride in their work."
In order that the supply of cooks
for the country's merchant ships shall
not fall below the greatly increased
requirements OF the new fleet, the
shipping board Is conducting two
schools for cooks and bakers. on spe-
cially fitted ships stationed at Boston
and New York respectively, and is al
SO teaching cooking to apprentices on
Its eight other training ships.