The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1921-02-27
Old Traditions Of Hard Passage Are
Out Of Date.

It is a tradition among Americans,
handed down from an earlier genera
ton, but still virile, that one must
register horror-as the movie people
have it,-when speaking Of crossing
the ocean in the steerage.
AS a matter of fact the tradition is
out OF date. Indeed, coming over In
the steerage on modern liner is more
comfortable than coming over first
class used to be on some of the earlier
steamships which piled on the ocean
ferry.
Nor need the term they came over
in the steerage" longer have the force
It once had as one of social oppro-
brium. Strong, clean-living men came
over In the steerage-future American
farmers and business men and per-
haps statesmen among them-and
earnest, clean-living women, the po-
tential mothers OF future presidents.
TO many of them, intimidated with
the old tales of the discomforts of
steerage travel, their experience on
the voyage across the ocean comes as
a pleasant surprise. Indeed, steer
age de luxe would be a fitting term
for third class quarters on the big
gest liners. Particularly Is this true
II they are so fortunate as to book
their passage on any OF the larger
ships OF an old-established line. Such
vessels as the Olympic and Adriatic of
the White Star line and the Lapland
of the Red Star line, and others of
similar type, for example, have done
a great deal toward raising the stand
ard OF Storage travel to what it is to-
day.
Third Glass At Close Quarters.
Inspection of third class accommo-
dalton on any of these ships, and con-
tact with their steerage passengers
on a voyage will show why vessels Of
this kind have shattered the old un-
savory traditions OF the steerage.
Third class quarters on such vessels
are spacious. and wei fitted and we'll
ventilated, and they are kept clean.
Every precaution Is made to safeguard
the health of the storage passengers.
Their beds are comfortable, there is
no overcrowding in bedrooms, ventila-
ton Is good and their food is well
cooked, abundant and properly served.
These may be thought pretty broad
statements to apply to Storage trav-
Ell. A tour Of inspection at sea on
any of the ships here designated bears
them out.
For the information of folks ashore,
who have never been in the steerage
OF a ship, it may be well to describe
the quarters of the third class pas
seuaers.
First in importance are the bed
rooms or staterooms as they are
termed aboard ship. These as a rule
contain four beds, or hunks, these be-
ing two on a side. The beds are
fraked In iron pipe, fitted with an
elastic bottom Of metal strips. The
bedding consists Of mattress, sheets.
pillow with slip, blankets and cover
let, or bed spread. Each room has
electric light, linoleum floor covering
white enameled walls, mechanically
controlled ventilation. and heat when
needed.
Food for Third Class.
Next in Importance is the steer
age dining room. Some ships have
two. a third class dining room is
always large-more than 500 persons
cam sit down at the tables at once
and Il is well lighted and wen ventil-
ated. The long tables are covered with
neat cloths. Individual swivel chairs
permit the passengers to sit at table
I'm comfort, and the food is served on
good crockery.
AS TO the food itself. it is whole
some and abundant. Here are some
sample bills of fare on a recent voy-
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