At Brest also the feeding arrangements were laid out on an immense scale. The men ate food prepared in standard kitchens, each capable of providing subsistence for thousands. The cold-storage and other storage spaces of one of the standard kitchens were large enough to hold such items as 10,000 pounds of beef and 6,000 pounds of bread. The kitchen facilities included a meat cutting room, a tool room, a scullery, a garbage incinerator, a great mess hall, and finally the galleys, each of which contained four large hotel ranges with work-tables, serving tables, and all necessary cooking utensils. Ten men did the cooking in each galley. Each mess hall was 280 feet long. End to end, its metal topped tables measured 495 feet in length. Galleys, storage rooms, and mess halls had cement floors. The whole plant was illuminated by electricity. Each mess hall at Brest was operated on the cafeteria plan. Each was equipped to feed 20,000 soldiers. The men entered the hall marching in column of squads. They passed through the galleys, filling their kits with hot food, then secured places at the tables, ate, and left the hall at the opposite end, where there were refuse cans in which to scrape off their dishes and also tanks of boiling, soapy water and hot rinsing water. Here they cleaned their equipment. The facilities were such that each kitchen could serve a brigade of troops entering the building at the ordinary marching pace. Frequent inspections kept the food up to standard. The camps at Brest also maintained night soup stands at which any soldier could get bread and hot soup between the hours of 8:30 p.m. and 2:30 a.m. The force that operated the messing facilities at Brest numbered 1,600 officers and men. At Bordeaux the troops temporarily occupying the embarkation camps cooked their own meals at the mess halls, drawing their supplies from the camp organization. At St. Nazaire the messes were similar to those at Brest. The old army transport _McClellan_, which had crossed to France in the first American convoy in 1917, was stationed at St. Nazaire, where it served the subsistence organization as a floating refrigerator with capacity for 3,000,000 pounds of food. The _McClellan_ was too old to stand the buffeting of the North Atlantic, and the Embarkation Service, unwilling to risk bringing her home, turned the ship over to the A. E. F. After the expedition had returned to the United States the Government sold the _McClellan_ to France.