The variety of the food supplies required for one of these huge floating hotels is bewildering. For example, no less than fifteen kinds of cheese are used, while fish in fully a hundred grades and forms is stowed away. In the list of fruits, fresh, dried and canned, there are at least 125 varieties, and the same is true of vegetables. The list of supplies, moreover, must be scanned by the steward again and again, for it will not do to overlook a single article that may be needed. Here is part of what is required in the way of supplies when a ship like the Carmania is crowded: 25,000 to 30,000 pounds of beef, 5,000 pounds of mutton, 2,600 pounds of veal, pork and corned beef; 8,000 pounds of sausage, tripe, calves' head, calves' feet, sweetbreads and kidneys; 2,000 pounds of fresh fish, 10,000 clams and oysters, 250 tins of preserved fruit, 200 tins of jam and marmalade, 100 large bottles of pickles and sauces, 500 pounds of coffee, 250 pounds of tea, 250 pounds of potted fish, 300 fresh lobsters, 3,000 pounds of moist sugar, 600 pounds of lump sugar, 500 quarts of ice cream, 3,000 pounds of butter of various grades, 16 tons of potatoes, 5 tons of other vegetables, 15,000 eggs, 1,000 chickens and ducks, and 2,000 birds of different kinds. Lard by the ton is used and often as many as 140 barrels of flour are consumed. The departure of an ocean liner from port is a critical moment for each member of the ship's company. All leaves of absence expire twenty-four hours before the time for sailing, and this precaution makes it certain that every man shall be at his post. At 8 o'clock on the morning of leaving the sea-watches are formally set. The lower fires in the many-lunged furnaces have been started at 10 o'clock on the previous night; six hours later the top fires are lighted, and at 6 A. M. the operation of getting up steam begins, it being always necessary to have a full pressure of steam at least one hour before sailing time. As the moment of departure draws nearer, an air of suppressed excitement pervades the waiting throng, but there is no confusion among those charged with the ship's conduct and safety. Each officer is at his post, and knows his duty. The chief officer is stationed on the forward deck in full view of the captain on the bridge, where the latter with a wave of his hand indicates just what he wants done. The senior and junior second officers are on the after deck; the extra second with the captain on the bridge, and the third and fourth officers at the forward and after gangways.