Evening journal., 1921-04-15
CAPTAIN MUST
TASTEALL
Rule on Big Boats to Make
Certain Immigrants Are
Well Fed
ALSO HAS MANY
OTHER DUTIES


ocean liner that everything in the
way OF management Of the ship and
its many departments goes like
.lockworl". This is a tribute, un-
conscious in most cases, to efficiency
in organization and perfection in dis
cipline.
Nothing will go like clockwork
aboard snip, any more readily than
on land. without strong guiding
hands aad clear guiding minds be-
hind it. The smoothly running rout-
ing on a great ship at sea is an ex-
preston OF efficiency that comes only
through long experience and unre-
hitting vigilance.
Every last detail in the work to be
done by a ships company must be
watched. and is watched, all the time
by the ships officers. This keeps
every man entered on the ships pa
pers, from sculllon in the third
.lass galley up TO the officers on the
bridge. up to their work. This
watching is summed up in one word,
known to all hands in the ships per-
Sonnel, and that word is ''inspec-
ton"
Inspection consists OF keeping an
eve on everything that goes on
aboard ship. II is not entrusted TO
any one man, but must be perform
cd by the heads of the various de-
partments In the case of some
departments, such as the chief stew
erd's, there is a general inspection
twice daily, but all departments also
rome in for general inspection, rain
or shine.
This is carried out by the captain
the chief engineer. the doctor and
the chief steward. IL begins at
1880 everymorning. when the ships
bugler sounds call that sends each
man in the service department to his
Wation. Assembling at the head Of
the main gangway, the inspecting
officers begin tour of the ship that
takes them through every section Of
the first, second and third cabin ac-
commodations.
AS they pass along the corridors. a
somewhat imposing procession, in
their blue uniforms and gold sleeve
stripes they find each steward at his
assigned station at the intersection
OF cross corridors, standing erect and
alert, and ready TO answer any ques-
tions that may be asked about his
section Of rooms.
Sanitation is an important factor
in the health OF the people on the
ship. and close inspection is made
Of the ships sanitary equipment
every day. The captain enters each
lavatory. and the other officers fol-
low him. The chains are pulled on
the closets. water taps at washstands
are tried. and particular attention Is
paid to ventilation.
If the ventilating ducts are no
working reason is demanded Of IN,
steward in charge. If an electric
light bulb is not lighted. a note is
made OF the fact II the floor IS
not spotlessly clean, or the towels
are not fresh, or the soap is insufiici-
ent the steward comes in for an Of
fetal admonition.
Particular care is paid TO santa
ton in the third-class quarters
With 1900 or 1900 steerage passen-
gers on board, the task of keeping
the ship sweet and clean is an inn
portant and not always easy one
But it is done religiously. There
is always an odor OF disinfectants in
the steerage lavatories and wasN-
rooms--a not unpleasant odor, for
the chemists have "a way in these
days Of scenting thin searching solu-
tons until they suggest pine forests
on a spring morning
Another feature Of daily inspec.
ton 10 which prime Importance i,
attached is the testing Of the quality
OF the food served the third-clasl
passengers. Much OF the discredi
that has attached to steerage trave
on cheap steamship lines arises from
complaints OF poor food and poo
service. The first-class lines are
very careful that no such complaint
can be Justly made against them
on the White Star Line the fooS
served in third class is all oficiali,
tasted.
A daily scene on one Of the largei
ships Of this line. the Adriatic, $4,000
tons, Will serve to illustrate the man.
ner in which this official duty is car.
ried out When inspection" is
sounded the cooks in the third-class
kitchen serve up one dish OF each
kind Of food that is 10 be served the
steerage passengers at their MONDAY
meal. When the inspecting party
reach the kitchen they see, ranged
on a cleanly scrubbed dresser, four
plates OF food-say, one Of soup,
one Of roast meat, one Of cabbage
and potato and one OF pudding
The commander Of the ship steps
forward and tastes the contents Of
each plate, from soup to pudding, in
their proper order. When he has
finished he indicates that the food
is suitable to be served, and the in
specting party moves on.
This job OF being official faster 70
the steerage, although less hazard
Gus than the old-time position of
tasters 10 ma1esty-wherein the tas-
ter tried all dishes intended for IN,
royal table, to make sure they wer,
not poisoned-has it's drawback
The captain may have been up al
night and just finished breakfast. O
he may have a constitutional dis
like Of some Of the dishes to Z
tasted: but It can be said that h
duty is quite as faithfully carried OF
as ever was the job Of a kings ia
ter. and with no likelihood Of fat
results.
One OF the features Of daily 81
spection on shipboard is a test Of u
doors in the ships water-tight bull
heads. As the inspecting party al
proach each point where a great ire
door is placed in bulkhead TO c
off a corridor, a steward posted
the door begins TO roll the door in