The success of the first trip was undoubtedly due to the earnest work of all hands under the able direction of Paymaster Simon Pietri, Supply Officer and Assistant Paymaster H. B. Judkins. The work in the galley was ably directed by ship’s cook 1st class, later Chief Commissary Steward, Martin J. Flynn, and it can be said without fear of contradiction, that the entire success of the enormous undertaking depended largely on his splendid judgment and ability. This must in justice also be said of Chief Commissary Steward W. J. Linn, who took entire charge of the stores and whose long and varied commissary experience helped us over difficulties which at times seemed unsurmountable. Subsequent trips under the direction of Paymaster Farwell and Paymaster Edwards, his successor and present Supply Officer, have brought in their wake many improvements so that now the _Leviathan’s_ Commissariat is considered the standard of its kind. The following is a sample of a day’s menu on board the _Leviathan_: MENU SUNDAY, APRIL 20, 1919 _Breakfast_ Oat Meal Milk Boiled Eggs Fresh Fruit Bread and Butter Coffee _Dinner_ Turkey Tinned Asparagus Mashed Potatoes Pie and Cake Bread and Butter Coffee _Supper_ Head Cheese Creamed Potatoes Bread and Butter Coffee _Quantities Used to Provide the Above_ Lbs. Oat Meal 1150 Milk 1056 Sugar 1500 Eggs (doz.) 3180 Butter 660 Apples 6470 Coffee 400 Milk 480 Salt 10 Turkey 15581 Chicken 2021 Asparagus 2856 Mashed Potatoes 5850 Butter 675 Coffee 400 Milk 480 Sugar 400 Salt 40 Cake 5740 Head Cheese 425 Potatoes 800 Coffee 200 Sugar 200 Salt 20 Bake Shop: Flour 7800 Yeast 135 Lard 130 Salt 100 Sugar 200 Cinnamon 4 Rations issued to 13,699. The Supply Department G. F. P. “When do we eat? When’s pay day? When can I draw a pair of shoes? Got any ‘Bull’-an’ soap-an’ peanut brittle? Can you get us a piano, an anchor, a car of lumber and a dozen 13 inch gadjets before we shove off?”—questions that are part of the sailors’ existence and the cause of the Supply Officer’s dilemma.