Every evening, Wilmington daily commercial., 1921-08-17
BIG LINERS ICE BOX
WOULD SUPPLY CITY
5000 Pounds of Meat, 500
Fowls and Ton and Half of
Fish Eaten Daily.

/ Six thousand pounds OF meat are
eaten In a single day. and every day.
on a voyage an board the giant White
star liner Olympic I'm the busy sea-
| son on the Atlantic ferry. The ship
then carries $500 persons ON each
! trip across the ocean. including her
crew Of S7S. and long experience has
shown her chief steward that proper
daily allowance of meat per person
is about a pound and three-quarters.
| At that rate. the average total of
| meat taken from the refrigerators
and cut up for cooking in various
| ways is 6.000 pounds day.
This does not take into account
consumption of chickens. which
geese and turkeys. nor 1000 game
| birds consumed on each voyage. nor
af fish, the latter averaging 5000
pounds q day.
| In addition TO these staples. the
/ people on board manage to dispose. of
1000 eggs daily and 4s0 quarts Of
milk every twenty-four hours But
| ter is consumed at the rate OF 200
| pounds a day, and 2.700 Jars of jam
and 1000 jars of marmaIade disap-
pear on the voyage like dew before
| the morning sun.
Fresh vegetables are an irnpor-
tant feature of every bill of fare. and
their consumption also is on a Car
gantuan scale. For each round trip
twenty-five tons OF potatoes are taken
aboard. They are consumed at the
| rate of about two tons a day while the
ship is at sea-of these 500 pounds
are mashed-and in proportion while
she is in port. for her crew are hearty
eaters.
Three tons OF carrots. three tons
of turnips and $500 heads of cab
| bage. weighing about hve tons. also
are taken aboard for every voyage. a
hundred crates of lettuce. ton of
Bermuda onions or a similar quantity
of Brussels sprouts are ordinary items
| in the ships victualing list. When
apples are ordered ESQ boxes are none
| too many for voyage. Grapefruit
comes aboard 100 boxes at a time. and
oranges in 200-box lots.
| Included in the meat item of pro-
visions for the voyage are 5000 pounds
OF bacon and $500 pounds of hams,
which are the principal salt meats
carried. Lamb and mutton figure
largely in the fresh meat supply. about
200 carcasses being taken on board
for each voyage,
But the great staple in meat is
fresh beef. 1t may be said that the
public when crossing the ocean
| travels on beef. 1t demands meat
| three times day. Whether the
voyager is in first cabin or second or
third, he must have his meat. and
whether 1t comes to the table as
sirloin steak. rib roast or filet mignon
in the first class dining room, as plain
roast beef in the second class or beef
stew or baked meat in third. 1t Is the
best quality of beef that money can
| buy-the complete opposite of the
s.salt horse" served on oldtime sea
voyages. The roast beef alone for a
single day on the Olympic totals l.
500 pounds
Refrigeratera that have capacity
for 500 tons of food are freshly filled
for each voyage. and they keep every
thing put into them in perfect con-
dition, Milk and cream are kept sweet
for weeks vayage without the use
of preservatives. Lettuce is as crisp
after travelling 5000 miles as when
received on board, Fruit keeps for
long periods.
Ice to supply the refrigerasors Is
made daily, tho amount required bo-
ing 5000 pounds every tweuty-four
hours.--New York TribuQe.