3-1/2 pounds bread, or biscuit, not inferior in quality to navy biscuit; 1 pound flour; 1-1/2 pound oatmeal; 1-1/2 pound rice; 1-1/2 pound peas; 1-1/4 pound beef; 1 pound pork; 2 pounds potatoes; 2 ounces tea; 1 pound sugar; 1/2 ounce mustard; 1/4 ounce ground black pepper; 2 ounces salt; 1 gill vinegar. A government inspector saw to it that these items or their equivalents were provided upon the departure of every ship carrying third-class passengers, and that no ship went to sea without being provisioned for thirty days. The allowance, however, proved not to be altogether generous, and many passengers brought stores of their own along. In any event, each passenger had to prepare his own meals at the cook’s galley, for the number of cooks furnished was always insufficient. The kitchen is never commodious at the best, aboard ship, and it needs no imagination to picture the struggle of immigrants, one against another, for a turn at the fire. The government requisition is still in force, but it is substantially a dead letter, for not only the British but all European steamship companies now provide ample fare properly cooked and served, for all steerage passengers. A young man who crossed in the steerage last year described his fare to the writer, thus: “At breakfast,” he said, “we usually had oatmeal porridge and molasses, with coffee in plenty, and rolls and butter. This was varied by hash instead of porridge on some days, or perhaps an Irish stew; but fresh baked rolls and butter were always in abundance. There was always soup at dinner, and some boiled beef, pork, or fish with potatoes and bread. Supper did not amount to much, but there was plenty of plain, good stuff to eat. Roast beef and plum duff were served at Sunday’s dinner.” This food was served to the steerage passengers by stewards, but there was no placing of dishes opposite the passenger’s plate. The general meal was set down in the middle of the table, and “help yourself” was the order of the day. The steerage passengers do not cook their own food now, but they have to provide their own cups, plates, and other utensils, as well as their own bedding. All captains of passenger steamships are scrupulously attentive to the needs of their steerage passengers. Not a day passes that they do not make a personal inspection of this department, and they are always approachable in the event of complaints arising on the part of the poorest travellers. It is related of one old-time commander—Captain John Mirehouse—that in order to assure himself of the proper quality and preparation of the steerage food, he invariably had his lunch served from the steerage galley at the dinner hour; and he used to declare that his lunches were as wholesome and palatable as he could desire.