THE GERMAN NAVY.

New Zealand Times, Volume LXXVII, Issue 5474, 31 December 1904, Page 9

THE GERMAN NAVY.

It would be impossible to give any accurate account of the peril of the German navy without describing, the manner in which the food supply is managed. A main feature in the administration of rations bo the Emperor's navy is the appointment of a hotelier, who is a petty officer of character and ability, specially trained in the knowledge of the quality of food, its preparation, and the best means or securing its proper distribution to the crew. As a whole, German bluejackets axe very contented, and complaints about the foou are rare. The quantity of iood supplied to each man is ample, but there is no waste. The food is served hot and well-aooked. The quality of the food is also excellent, and the cooking anu tastiness with which the food is served up might well be copied in our navy. .In English ships there is never more than one professed ox»k, no matter how large the ship’s company, and .the mates of the English sea-cook too rarely have any knowledge of cooking. On German battleships the cooking staff consists of the hotelier and his assistants, with three trained cooks. It is notorious that English galleys or kitchens are inadequate. On a German battleship bread is cooked in a separate galley. There are two large galleys for the men, one for the wardroom officers, one for the admiral and oaptain, and one for the midsh pmen and the warrant officers. The crew always have fresh bread, both at sea and on shore. The meals are at seven, twelve, and sis, with an extra issue of chocolate, cocoa, or coffee on Sunday. Thei ■ is also a very successful system of daily inspection, for at 12 o'clock every day the captain, the admiral, or the Emperor himself, if he ;s on board, receives what is called a "nroof”—that is. a specimen of the men’s principal meal.—Cassell’s “Magazine.”