The Bridgeport times and evening farmer., 1921-06-23
MODERN NAVAL ARCHITECTURE
 PROVIDES FOR UTILIZATION OF
 EVERY SQUARE INCH OF SPACE
Food Served Aboard Flagship New Mexico Rivals That
 Served In Highest Priced American Hotels
 Is the First Tenet of the Galley and Mess Quarters

U. S. s. New Mexico. Flagship Pa cif1c Fleet. Lo4 Angeles Harbor, Cal, June 23-While American naval designers have been striving for years to make every inch of warship space effective when needed for fighting purposes, they have not overlooked the great human element of making g and keeping the officers and men con- tented by providing them with com fortable quarters.
 On the superdreadnought New Mex ico one will find the utmost care has been token 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 of medical care.
 Because of the limited space for the crew of 1880 men and because of the necessity of utilizing this spa ce sleeping hammocks have been provid- ed. 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 not one inch of space is wasted. There is not pound of unnecessary weight
 The crew dimes at plain mess ta- bles. The officers have their own mess. Food is prepared and fur nished free to the crew by Uncle Sam. The officers have to pay for their food.
 Cleanliness Rules.
 The crew of an American fighting ship is given food containing a daily average of at least 4.O0O calories. The average man could do a hard days
 
 ing to experts It is said that B. 900 ca1ories would be a good daily supply of food fuel. But the Aneri- can naval men get the 4.O0o allow ance 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 messss. The cooks galleys are as free from dirt as it is possible for soap and water to make them. Every cooking utensn is constantly under cook never knows when he will be called upon to show some prying of ficer just what is going on in the gal i. ley.
 Each man is given a ration of six ty-eight cents worth of food a day. served in .hree hearty meals. There are excellent meats, fresh vegetables. fruits in season and eggs on the we'll balanced otonous sameness td the fare.
 Here are menus for two days aboard the New Mexico: Breakfast pple sauce. pork and beans. catsup, hot Dinner-bean soup. boiled ham, boiled cabbage and turnips (Irish style). boiled potatoes. mustard and pickles. bread, butter and coffee Supper Fried bologna brown gravy. creamed onions. rice -custard pudding. bread. butter tea. - Breakfast-Corn meal mush and milk. corned beef hash, catsup. two boiled eggs. bread. butter and coffee. Dinner-Vesetabl soup. pot roast of beef. brown gravy. boiled sauce: mince pie. bread. butter and coffee Supper-Cold sliced beef tongue. sliced cheese. mustard. lyon naise potatoes, pickles. bread. butter. tea.
 Prepared in Electric Ovens.
 In the officers mess the food is as excellent in quality and as daintily served as in any of the highest
 So if the reader happens to have son, a brother. or a sweetheart in the American navy. do not worry about his "eats." Unless you live on the fare at least equalled and. perhaps beaten. If the boy in the navy is under-nourished if is because he has something wrong with his "innards," as the saving 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 prepared. in electric ovens. The steam-heated kettles and the electric ovens can besskept at exactly the correct temperatures without the slightest worry. The ranges are oil burners. and the heat in them can be the troubles of the cooks are limited