For the last eight years the French Government have permitted some of their naval officers to command the steamships of the French line, and in case of war they would retain command of these ships, which are specially constructed armed cruisers. All the crew must have served a certain time on a French man-of-war. French festivals and American holidays are celebrated on board by concerts, balls, dinner-parties, and extra luxuries at the regular meals. Entertainment is provided for the steerage passengers, and a special _menu_ is furnished for the festal days. On such occasions, too, the ships are gayly decorated with bunting from stem to stern. Another unique and pleasant feature of the voyage on the French line is the “Captain’s Dinner.” This takes place just previous to the termination of the trip. On the British lines Sunday is suitably observed; the captain, in full uniform, supported by his officers, reads the Church of England services, to which all on board are invited. American and British holidays are also observed in a fitting manner, the vessels being always “dressed” for the occasion. These lines also have a parting dinner, usually one or two evenings before arrival in port. [Illustration: Revenue Officer Boarding, New York Bay.] All incoming steamers are signalled off Fire Island or Sandy Hook, their arrival is telegraphed to the Quarantine station and the ship-news office, and in about three hours the vessel reaches Quarantine from Fire Island, or about one hour from Sandy Hook. At Quarantine the health officer boards her, and if it is found that she has no case of contagious disease on board she is permitted to proceed to her dock, which she reaches in about one hour and a half, including the time of examination by the health officer; but if she has any serious case on board she is detained at Quarantine until she receives orders from the health officer to land her passengers. As soon as the vessel is reported inside Sandy Hook the revenue cutter starts down the bay to meet her, with the customs officers on board. The boarding officer places several staff officers on board, who go immediately to the saloon, where declarations are made and signed by the saloon passengers as to the contents of their trunks, etc., and all baggage is searched on arrival of the vessel at her dock, when those who attempt “monkeying” with the customs officials will find out that the little trick does not pay. Meantime, how do the steerage folk get on? Mention has been made of the British Government bill of fare. This was instituted when clipper ships were in vogue. It was ordered that a minimum weekly allowance of raw food should be provided for every adult third-class passenger as follows: