part in the culinary department. Electric motors mix dough, run grills
and roasters, clean knives and manipulate plate racks and other articles
of the kitchen. The main cooking range for the saloon is 24 by 8 feet,
heated by coal. There are four steam boilers and 12 steam ovens. There
are extensive cold storage compartments and refrigerating chambers.

In connection with the commissariat department it is interesting to
note the food supply carried for a trip of this floating caravansary.
Here is a list of the leading supplies needed for a trip, but there
are hundreds of others too numerous to mention: Forty thousand pounds
of fresh beef, 1,000 lbs. of corned beef, 8,000 lbs. of mutton, 800
lbs. of lamb, 600 lbs. of veal, 500 lbs. of pork, 4,000 lbs. of fish,
2,000 fowls, 100 geese, 150 turkeys, 350 ducks, 400 pigeons, 250
partridges, 250 grouse, 200 pheasants, 800 quail, 200 snipe, 35 tons
of potatoes, 75 hampers of vegetables, 500 quarts ice ream, 3,500
quarts of milk, 30,000 eggs and in addition many thousand bottles of
mineral water and spirituous liquors.

The health of the passengers is carefully guarded during the voyage.
The science of thermodynamics has been brought to as great perfection
as possible. Not alone is the heating thoroughly up to modern science
requirements but the ventilation as well, by means of thermo tanks,
suction valves and exhaust fans. All foul air is expelled and fresh
currents sent through all parts of the ship.

There is an electric generating station abaft the main engine room
containing four turbo-generators each of 375 kilowatts capacity.

There are more than 5,000 electric lights and every room is connected
by an electric push-bell. There is a telephone exchange through which