The cold storage spaces were an unknown quantity, only uncertain data (not from German sources) being available concerning the temperatures of the various compartments. However, this part of the provisioning was also successfully finished and it might be well to state that since the first loading, to the end of hostilities, only about 3,000 pounds of meats, and 6,000 pounds of fruits and vegetables were lost through deterioration. Enough provisions were carried in the ship to approximate the supply of ten battleships and one supply ship. This comparison was often used when explaining to distinguished guests the enormous size of the _Leviathan’s_ larder. During this phase of the work great consideration was given to the method of issuing the food to the individual soldier. No data was obtainable except the general requirements of the army regulation. How to make these requirements fit into the planned system of feeding was a problem, which however was so successfully solved that the _Leviathan_ system of issue was, either in whole or in part, practically adopted for all transports. The general scheme is an elaboration on a rough, but efficient system of feeding landing forces of sailors at Guantanamo, where it was the custom to land the various ship battalions and go into camp at Deer Point for small arms practice. The equipment then was a limited one, namely, a mess table at the foot of each company street and four syrup barrels filled with soap and water for washing the mess gear. From this crude idea was built up a system that operates as follows: In the after end of the troop mess hall are placed twelve tanks fitted with direct steam jets. These tanks have specially fitted tops and are capable of holding eight insets or food containers, each container holding about seventy pounds of food or coffee. The steam jet is turned on when the tank is filled with the food containers, thus enabling the food to be placed ready for serving, some time before the messing, keeping the food warm and palatable. This tank, or serving station, contains such items of the meal as meats, gravy, vegetables and beverages. In addition to each serving station is an auxiliary serving table from which is served, bread, butter and desserts. Each serving station and table has a detail of four men and a messing sergeant who draws the food from the galley and serves to the men as they file past their particular station.