A WARSHIP’S NEEDS

Evening Star, Issue 22629, 22 April 1937, Page 13

A WARSHIP’S NEEDS

OVER 2.000 MEALS DAILY ORDERS FOR THREE MONTHS An insight into the problem and cost of victualling a large warship is provided by an examination of the food question as it exists on board the cruiser H.M.A.S. Canberra, which arrived at Auckland on April 16 from Lyttelton (states the ‘Herald’)* When it is realised that the ship has a complement of 60 officers and ,690 men, and that well oyer 2,000 1 meals have to be prepared daily, some idea_ of the amount of food and the extensive culinary organisation can be obtained. On a three months’ cruise similar to that on which the Canberra is_ now engaged 76,5001 b of frozen meat is required. Forty-five tons of potatoes, eight tons of onions, and 35,0001 b of other vegetables are eatenwith the meat, while the bacon accounted for totals 6,0001 b. About 10,0001 bof butter is used, and the number of eggs reaches the stupendous total of 4,500 dozen. FRESH AND DRY PROVISIONS. These stores are not all taken on board at the one time, but are obtained at the various ports visited. It is the custom to take some fresh provisions at even the very small centres if they are available for purchase. However, dry provisions are obtained from tho victualling stores officer, Sydney, and are stowed in various parts .of the ship. Here again the quantities are astonishingly large. Flour required totals 70,0001 b, sugar 29,0001 b, preserved, meat 7,0001 b, biscuit 4,0001 b, and tea 4,0001 b. About 13,000 tins of milk are taken on board, and there are scores of cases of preserved fruits, sauces, jams, tinned fish, and other provisions. > , All meals for the ratings are prepared in the ship’s galley, where there are 14 cooks. Weekly menus are made out, and tho foodstuffs necessary for the supply of the scheduled meals are issued to the galley. This department, modern in every respect, contains huge ovens capable of cooking a roast meal for 800 persons at the one time. BREAD BAKED DAILY. Vegetables are cooked in steamheated boilers, which make the ordinary domestic pots look like small teacups. Steam puddings are made in steam presses measuring 6ft by 3ft by lift. Fresh bread is supplied daily, and is made in the ship’s bakery. This is equipped with a dough-mixing machine capable of dealing,with 5401 b of flour, and two oyens capable of baking 2001 b of bread each in a batch. Two batches are baked daily. Because of the large quantities used it is possible to buy provisions at contract prices much lower than those paid by the housewife ashore. Nevertheless the tremendous daily cost of victualling the Canberra can be gauged from the fact that the 2,000 meals each day require 8001 b of meat, 8001 b •of bread, I,ooolb of potatoes, 1301 bof butter, 2001 b of sugar, 301 b of tea, and 50 gallons of milk.