Fitzgerald leader enterprise and press. (Fitzgerald, Ben Hill County, Ga.) 1921-1964, 1922-11-02

y lLN tDRk, NOV, framing the
weeks supply for the average family
is considerable Of a task, as many a
good housewife will testify. Planning
the food supply for the passengers
and crew OF an ocean liner for the
period OF a month is a problem of
hcadachy nature.
The big United States liners sailing
out OF New Pork for European ports
must be provisioned for round trip
as far as imperishable foodstuffs are
concerned. One of the hardest work
ed men in the steamship business is
A. c. Hardy, Commissary Superin-
tendent of the United States Lines,
who finds his daily task the obtain
ing and putting aboard the vessels
of the big American fleet, sufficient
provisions TO supply them for a round
trip to Europe The housewife who
figures in pounds and days and wor-
ries over her task would do well to
give thought to the problem Of think
ing in tons and weeks.
In provisioning vessel for a trip
from the port OF New York, the
United States Lines cndeavors to
supply both an infinite variety and a
sufficient amount of food for trip
10 Europe and return. The amount
Of supplies placed on board of any Of
the liners arc enough to stagger the
imagination of any householder. The
thirty different kinds of fresh and
smoked meats, including seven whole
cattle, have total weight of $1,000
pounds.
Fresh poultry and game are next
on the list with total of $500
pounds, divided as follows: 100
pounds of broilers, 500 pounds of
duck, 425 pounds of capons, $500
pounds of chicken, $50 pounds of
goslings, 500 pounds of SQUAD, 1,400
pounds of turkey, and 10 pairs of
grouse, cartridges and quail.
SO that there will be plenty of
mashed, boiled, fried and other kinds
of potatoes for everyone the ships
are usually supplied with 10000
pounds 1t is calculated that the
average American eats between
pound and a pound and half of
potatoes per day. Then comes a va
riety of forty different kinds of fresh
vegetables having combined weight
of l0,500 pounds.
Fresh fruit to the number of 299
crates, and 400 quarts of fresh ber-
ries are needed to supply the pasSen-
gers for one trip across
The amount of fresh milk con-
sumcd on one vessel of the United
States Lines during trip to Europe
would be equal to the weeks output
of large dairy farm in the United
States. In provisioning the vessels
of the fleet, the Commissarv Super
intendent calculates on $4,000 quarts
of fresh milk and 500 quarts of rich
cream for the trip to Europe. For
the return trip, fresh supplies must
be taken on board at the European
ports of call.
The lovers of fish have an endless
variety to select from. In the pro-
visioning OF each Of the vessels, about
thirty kinds of fish, having a total
weight of 5000 pounds are placed on
board. Besides the fish. from eight to
ten barrels of live crabs and Holsters
are taken into the commissary quar-
tiers. Recently, the United States
! Lines attempted an experiment which
has proved very successful, i'll the
matter OF carrying live fish in tanks.
This has made decided hit with the
passengers, and it is likely that the
service will be continued.
Cheese, which the average house
wife gives but little thought to, is
considerable of an item in the sup
plies for an ocean liner, and each of
the vessels of the United States Lines
fleet are supplied with fourteen varie-
ties of cheese, having total weight
of 900 pounds. Among the other nee
eSsary items could be included tea
and coffee, to the amount of 5000
pounds. cereals and canned goods to
the amount of $500 pounds, and ice
cream to the amount of 1000 bricks.
AS an idea to the necessity for the
big list OF commissary supplies used
on an ocean liner, sample of din
ner menu to be had on any of the
vessels operating under the United
States Lines might be offered as fol-
lows Little neck clans with cock
tail sauce, pearl onions, picked wal
nuts, sweet pickles. green olives, Vir-
ginia ham, Bismarck herring. green
turtle soup a rAnglaise, cosomme
with egg dumpligs, broilcd salmon