THEN AND NOW

Dominion, Volume 24, Issue 150, 21 March 1931, Page 23

THEN AND NOW

P. and O. Liner’s Menu in 1862 "I think the digestion of passengers seventy years ago must have been stronger than it Is to-day,” continued Lord Inchcape, reading a bill of fare of the P. and O. steamer Simla of 1862. Here is a comparison with a recent menu of the P. and O. liner Moldavia: 1562. 1930. Soup: Soup: Mutton Broth. Consomme Hot Dishes: Julienne. Roast Turkeys. Cream of Celery. Sucking Pigs, Fish: Fore-Qrs. Mutton Turbot, Sauce Geese, Ducks, Hollandaise. Fowls. Beef and- Haunch Hot Dishes: Mutton. Roast Leg Mutton Corned Beef, Currant Jelly. Boiled Legs Mut- Baked Ham. ton and Fowls Madeira Sauce. Fowl and Ham Teal Bigarrade. Pies. Cauliflower au Kidney Pudding. Gratin. Sheep’s Head Roast Fowl. Braized. Salad. Pig’s Feet Stewed Chicken Saute. Vegetables: Curry and Rice. Boiled and Roast Sweets: Potatoes. Fruit Tarts. Cabbage. Black Cap Pudding. Sweets: Sandwich Pastry Gateau Moka. Baked Custards. Coupe St. Jacques Apple Turnovers. Pineapple Jelly. Jam Tartlets. Sponge Cakes. Savoury: Brighton Rocks. Pancakes. Devilled Chickens Rice Puddings. Liver. The Earl of Inchcape, chairman of the P. and O. Steam Navigation Company, at the annual meeting in London drew interesting comparisons between ocean travel in the 'sixties and ’seven; ties and to-day. He gave an “illuminating” description of the meagre lighting and other Spartanic conditions during a voyage to India in a P. and O. steamer in 1874. “I was in a first-class cabin with seven others,” he said, “and we had two washbasins. The cabins shared an oil lamp with the dining saloon, and the carpenter turned out the lights at 10 o’clock. “A candle for the cabin was only provided on the doctor’s order. There was no music or smoking room, no lounge, no electric lift or fan.