Outside of this he devotes himself entirely to the vessel’s guests, and is paid about one hundred dollars a month and all expenses, while his wife gets thirty dollars for doing it. So he must be good. The stewards of Lake freighters are usually those who have “graduated” ashore, for even the crews of the Lakes are the best fed people in the world. Mr. Brooks, for instance, had not only won his reputation in some of the best hotels in the land, but his books on cooking are widely known, and especially along the fresh-water highways. I mention these facts because they show another of the little known and unusual phases of life in our Lake marine. For breakfast, dinner, and supper the tables in the crew’s mess-room are loaded with good things; very few hotels give the service that is found in the passengers’ dining-room. Thus, from the very beginning, one meets with the unusual and the surprising on board one of these big steel ships of the Lakes. While towns and cities and the ten thousand vessels of the seas are sweeping past, while for a thousand miles the scenes are constantly changing--from thickly populated country to virgin wilderness, from the heat of summer on Erie to the chill of autumn on Superior,--the vessel itself remains a wonderland to the one who has never taken the trip before. From the huge refrigerator, packed with the choicest meats, with gallons of olives and relishes, baskets of fruits and vegetables--from this to the deep “under-water dungeons” where the furnaces roar night and day and where black and sweating men work like demons, something new of interest is always being found. [Illustration: The Luxurious Dining-room on the 10,000-Ton Steamer “J. H. Sheadle.”]