FEEDING PASSENGERS.

New Zealand Herald, Volume XXIV, Issue 7904, 24 March 1887, Page 3

FEEDING PASSENGERS.

TO THE EDITOR. Permit me, as one of the voyaging public, to thank you for your excellent article in to-day's issue relative to the feeding of the passengers on board the ocean steamers- As far as the question of economy is concerned, I am not sure that the adoption of the restaurant in place of the table d'hote system would admit of any considerable reduction in the sunt total chargeable on a

voyage ; but while— unnecessary waste being avoided— tendency would certainly be in that direction, the unquestionable benefit derived would be ia the increased comfort of the passenger*, especially of ladies. I travelled from England to Australia in 1885 in a large steamer, whose owners boast, in their guide, of the '"royal" manner in which their patron* are provisioned ; but, nevertheless, great discon* tent prevailed, both as to the quantity and! quality of the food supplied. The epicureanism, described by one of the first-class passengers as the " making an apothecary's shop of your stomach," was in reality as un% satisfying as it was gluttonous ; for, though, the courses were twice as many as necessary, the amount of food placed on the plate -it each was only enough "to swear by," and of no use in allaying hunger. And while the fanoy dishes that figure on the bill of fare are such as many of the passengers are unaccustomed to, and have no desire for, simple things that are carried in abundance in a ship's stores are unobtainable, however willing the passengers may be even to pay for them. The worst features of the case are the feeding of young children, and the discomfort experienced by persons in ill-health from sickness or otherwise, who, while not sufficiently ill to be under the necessity of having recourse to the sargfjon, are quite incapacitated from coming to table, and making good meals in the ordinary course. The subject might be much enlarged upon, but I will limit my further observations to the remark that on board ship all simple viands, such as cold meats, cakes, biscuits, fruits, and farinaceoua puddings should be as readily procurable at all reasonable hours as are now intoxicating drinks, which, practically, oan be had at any time. l am, &c, C. J, W. Auokland, Maroh 19, 1887.