The catering, in all large liners, is carried out on a colossal scale, and the amount of comestibles which has to be carried on board a vessel like the Lusi r tania is enormous. With 500 first the tsame number of second, and 1200 third-, class passengers—in addition to a crew--of 800—she carries no less than 20 tons of fresh beef, 9 tons of mutton and; lamb, 1* ton of pork, J of a ton of; veal and 5 tons of fresh foh.. Ihen <:ome 750 English" salmon,. 2000 chickens 600 fowls, 300 ducklings, 150 tiukeys, 60 geese, 1500 snipe, quail, etc., and 150 brace each of partridges, pheasants, and grouse. Next come •ktons of butter, 28 tons of potatoes,! similar amounts of other green vegetables, 1000 lb of tea, 1800 lb of coffee, and 4 tons of sugar. Then there is a ■%m of dried fruits, 720 quarte of , pickles, 21 ions of bacon and ham, and 40,000'oggs. As regards liqu«Ktl"» jo aro 12,000. bottles of beer, 4400 of stout, ,2250 of champagne, 3000 of other Vines, 92-1 of liqueurs, 10,000 ot minerals, and 1250 p spirits. Tins vast amount is required to feed tho-e on boai-d the ship for. one 'round voyage, and as all the perishable goods have to be kept in cold storage until required for use, the enormous size of the xSania's. refrigerating chambers can he imagined. V
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GIGANTIC CATERING., Ashburton Guardian, Volume XXXIII, Issue 8803, 25 February 1914
GIGANTIC CATERING. Ashburton Guardian, Volume XXXIII, Issue 8803, 25 February 1914
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