The pay of the chief engineer is said to be about £30 per month, in addition to a commission upon the saving made in a fixed allowance of coal for a given horse-power and an assumed speed. As some ships are economical, this reaches at times a handsome bonus. And it is well this pay should be large, for many of these officers have given their best days to one employ and deserve much of it in every way. It is said that some of the old chiefs are the greatest travellers in the world, so far as miles covered may count. Here, for example, is one who has made in one line 132 round trips, or traversed 841,000 shore miles—a distance four times that between the earth and the moon; and still higher is the record of another, who completed before his retirement 154 round trips, or made in distance over one million of statute miles.
The messes of the crew are divided into three classes: First, that of the seamen, quartermaster, carpenter, etc.; secondly, that of lamp-trimmers and servants and miscellaneous people; and thirdly, that of the stokers, greasers, and trimmers. The seamen sleep and mess in the forecastle, the stewards in the glory hole, and the engineer force in the port forecastle, or, on board the new ships, in an apartment just forward of the stoke-hole. In all these quarters the mess-tables trice up to the under side of the upper deck, and the bunks are two or three tiers deep. As a rule the men provide their own bedding and table-gear, the company agreeing to give good food in plenty, but nothing more. This seems shabby, even if in these degenerate days we need not hope to find a ship’s husband like Sir Francis Drake, who not only “procured a complete set of silver for the table, and furnished the cook-room with many vessels of the same metal, but engaged several musicians to accompany them.” I am afraid the only music you will hear in these dreary quarters is the shout when the “snipes,” as my lieges the stokers call the coal-trimmers, rush in at eight in the evening with the high feast known as _the black pan_. This olla podrida consists of the remains of the saloon dinner, and is always saved for the watch by the cooks and bakers in payment for the coal hoisted for the kitchens and galleys. It is a grewsome feast, as one may well imagine, but it is the supreme luxury in the sea life of the stoker and his pals, and is enjoyed point, blade, and hilt.