Pantry Outfit. Pair butter spades. Poultry choppers. One clock. Dish covers, B. M. Egg slicers. Ice pricker. Jugs (enameled), 1 gallon. Two bread knives. Two carving knives. Two French knives. Two ham knives. Pairs knives and forks for poul try. Plate covers, tin. Iron spoons, 18" long. Slop receivers, 20 gallons. Soup tureens, B. T. Waiter's carpathian. Milk cans with lid and spout, 2 gallons. Steam carving table 6'0" × 2′ 6", with tin top, 3 large, 2 medium and 2 small wells. Steam egg boiler. Steam bain-marie, 4 stew pans, brass frame. One coffee boiler, 10 gallons, E. P. One hot water boiler, 15 gallons E. P. Whisking bowl. Water cooler. Electroplate and Cutlery. Asparagus tongs. Butter coolers. Cheese scoops. CHAPTER IV. FREEBOARD. IN the following tables the word Freeboard denotes the height of the side of a ship above the waterline at the middle of her length, measured from the top of the deck at the side, or, in cases where a waterway is fitted, from the curved line of the top of the deck continued through to the side. The freeboards and the corresponding percentages of reserve buoyancy necessary for flush-deck steamers not having spar or awning decks and for flush-deck sailing vessels are given in Tables A and D for vessels of these classes and of various dimensions and proportions. The freeboards necessary for spar- and awning-deck steamers are given in Tables B and C. The latter are determined by considerations of structural strength, and they denote the limitations to depth of loading which are thereby imposed upon first-class vessels of these types. The freeboards and percentages of reserve buoyancy thus obtained being in excess of what would otherwise be required, the amount of such percentages are not given in Tables B and C. The exact freeboard required for a given ship of standard proportions belonging to either of the classes comprised in Tables A and D may be calculated by constructing a displacement scale to the height of the deck to which the freeboard is measured, so as to give the whole external volume up to the upper surface of that deck. The percentage of the total volume which is given in the tables as the reserve buoyancy for a vessel of given type and dimensions will be the amount of volume that must be left out of the water. If a waterline be drawn up upon the displacement scale aforesaid to cut off the given percentage of total volume, the height of side above this line will be the freeboard required. In order to simplify and reduce the work that would be involved by the above mode of determining the waterline and the consequent freeboard that correspond to a given percentage of reserve buoyancy, an approximate method is adopted in the following tables, which enables the freeboard of a vessel to be calculated with a sufficient degree of accuracy for all ordinary working purposes. The use of this method not only saves the time and labor that would be involved by making a complete displacement scale for the whole external volume of the ship, but, what is much more important, it makes the tables easily and directly applicable in cases where such a displacement |