The Cordova daily times., 1921-07-07
EVERY INCH OF SPACE IS USED
 ON FLAGSHIP
By CHARLES E. HUGHES

" nlIC NilltI iidu iii si htoi lltl o nave been striving for years to make every inch of warship space effective when needed for fighting purposes, they have not overlooked the great hu. man element of making and keeping the officers and men contented by providing them with comfortable quarters.
 On the uperdreadnought New Mex ico one will find the utmost care has been taken to give every man aboard a good home. He not only has a good place to sleep and to pass his spare time, but has plenty of good, wholesome food. an adequate supply of comfortable clothing and the best medical care.
 Because of the limited space for the crew of 1880 men, and because of the necessity of utilizing this space in the daytime for other pur- poses. sleeping hammocks have been provided. These are comfortable and easily kept clean. Besides. they can be readily packed away.
 The complement of eighty officers have cabins which are furnished with steel furniture and desks? Senior grade officers have wardrobes for their clothing. But everything is so compactly arranged in the cabins that not one inch of space is wasted There is not a pound of unnecessary weight.
 The crew dimes at plain mess tables The officers have their own mess Food is prepared and furn- isned free to the crew by Un"lo Sam The officers have to pay for 'thoir food.
 The crew of an American fighting ship is given food containing a daily leverage of at least 1000 caIorics. The average man could do hard days work on far less than that. according to experts. II is said that 5000 calo- ries would be a good daily supply of food fuel But the American naval men get the 4.0OO' allowance on the theory that when they need it they will have it.
 The most scrupulous care is taken on the New Mexico to keep the food wholesome and clean before and while it is being prepared for the mcsses
 The cooks galleys are as free from dirt as it is possible for soap and water to make them, Every cooking utensils is constantly under the in spection of many eyes. A cook never knows when he will he called upon to show some prying officer just what is going on in the galley.
 Each man is given q ration of six weight cents worth of food cay. served in three hearty meals. There are excellent meats, fresh vegetables. fruits in season and eggs on the we'll balanced menus. There is no mono tonous sameness to the fare.
 Here are menus for two days aboard the New Mexico: Breakfast apple sauce, pork and beans. cat sup, hot cOrnbread, bread. butter and coffee. Dinner - bean soup boiled ham, boiled cabbage and turnips
 tlrisl style), boiled potatoes. mustard and pickles. bread, butter and coffee Supper-T'ied bologna, b~0wl gravy, creamed CuiCGS. rice. cus.Gld pud- ding, bread. "uttcr. tea. B'saNtasI- Cornmeal musn and milk. rnaG beef hash, cotsEp. two boiled agTS breat butter and coffee Dinner Vegetable soup. pot roast of beef, brown gravy, boiled sweet potatoes. asparagus tips. with sauce; mince pie. bread but ter and coffee. Supper-Cold sliced beef, tongue. sliced cheese. mustard, lyonnaise potatoes. pickles. bread, butter. tea.
 Tn the ottlcers mess the food iS as excellent in quality and as daintily served as in any of the highest. priced hotels of an American city.
 So if the reader happens to have a son, a brother, or a sweetheart in the American navy, do not worry about his "eat8." Unless you live on the fat of the land yourself. he has your fare at least equalled and per haps beaten. If the boy in the navy is under it is because he has something wrong with his "!n nards," as the saying is down east The food on the New Mexico is cooked by steam, or on ranges, with the exception of bread and pastries These are Drepared in electric ovens