The same men who keep these records at the Barge Office say that at least eighty per cent. of the arrivals from Europe represent people who live in this country; that is, that not more than 20,000 people during 1890 arrived in New York who did not live here, or who were not returning to their homes. Furthermore, it should be noted here that New York has become to so great a degree the port to which transatlantic business tends, that not more than fifteen per cent. of either immigrants or cabin passengers land at any other port. A few go to Boston, or Philadelphia, or Baltimore; and a few come in via Quebec and the northern border; but the figures at New York really represent the volume of passenger traffic.
The Pilot Boarding.
It is not possible to give an exact comparison between the traffic now and when passenger steamships first began to run between this country and Europe; but it will be remembered that the Cunards, beginning in 1840, had only four regular vessels. Now there are twelve steamship lines who have regular sailing days each week, and some have sailings twice and three times a week; they all terminate or begin in New York, and on these lines there are eighty-five steamships which carry saloon and steerage passengers. These lines make landings at Queenstown, Liverpool, Southampton, Havre, Bremen, Hamburg, Moville (Londonderry), Glasgow, Antwerp, Boulogne, Rotterdam, Amsterdam, and Copenhagen. No line employs less than four boats, and the Hamburg-American line keeps nineteen in commission. The North German Lloyd Company has the largest fleet of express steamships; there are twelve in commission between New York, Southampton, and Bremen. This great fleet of eighty-five vessels is composed of the following lines, given in the order in which they were established: Cunard line, 1840; Inman line, 1850; Allan line, 1853; Hamburg-American line, 1856; Anchor line, 1856; North German Lloyd line, 1857; French line (Compagnie Générale Transatlantique), 1862; Guion line, 1864; White Star line, 1870; Netherlands line, 1872; Red Star line, 1873; Thingvalla line, 1879. Besides these lines there is also the Anchor line, Fabre line, and the Florio line to Mediterranean ports; Wilson line to London, and also to Hull; National line to London, and also to Liverpool; Hill line to London; Union line to Hamburg; and Baltic line to Stettin. All these lines carry passengers.
This record, of course, takes no account of the lines to the South American continent or to Pacific ports. Freight lines, of which there are several, are out of the question for the moment.
A great many passengers are more anxious about the table-fare upon an ocean steamship than about the state-rooms, saloons, smoking-rooms, and other matters of transient comfort. There is really no need for worry about the table. There is always enough, and on the best boats there is always a great variety.
On one of the recent departures of a great liner from this port her larder was stocked as follows:
20,000 pounds of fresh beef (a portion of this, although all was available, was intended for the return trip, beef being cheaper here than in Liverpool); fresh pork, 500 pounds; mutton, 3,500 pounds; lamb, 450 pounds; veal, 500 pounds; sausage, 200 pounds; liver, 230 pounds; corned beef, 2,900 pounds; salt pork, 2,200 pounds; bacon, 479 pounds; hams, 500 pounds; tongues, 8 dozen; sweetbreads, 200; fish, assorted, 2,100 pounds; oysters, 5,000; clams, 5,000; soft-shell crabs, 500; green turtle, 200 pounds; turkeys, 50; geese, 50; fowls, 248; chickens, 150; squabs, 300; snipe, 500; quail, 500; ducklings, 216; wild game, 108 pair. Butter, 1,500 pounds; eggs, 1,200; condensed milk, 400 quarts; fresh milk, 1,000 quarts; ice cream, 400 quarts. Apples, 12 barrels; pears, 10 boxes; musk-melons, 100; water melons, 60; oranges, 16 boxes; peaches, 10 crates; bananas, 10 bunches; huckleberries, 100 quarts; gooseberries, 100 quarts; cherries, 250 quarts; currants, 100 pounds; grapes, 75 pounds; lemons, 14 cases; pineapples, 100; plums, 150 quarts; strawberries, 250 quarts; raspberries, 250 quarts. Flour, 125 barrels; potatoes, 140 barrels; lettuce, 72 dozen; asparagus, 30 dozen; green peas, beans, tomatoes, 15 crates each; Brussels sprouts, 10 baskets. Crackers, cakes in large variety, and a quantity of pickles, sauces, spices, extracts, pâtés de foie gras, truffles, caviare, canned and dried and fresh vegetables, and general groceries in the most generous quantity. About 500 other items appeared on her list of stores, besides wines, spirits, beer, mineral waters, cigars, etc.
One of the bills of fare presented to first-cabin passengers from such a commissariat is here given.
Soups.
Turtle and Spring.
Fish.
Scotch Salmon and Sauce Hollandaise.
Entrées.
Blanquettes de Poulet aux Champignons.
Filets de Bœuf à la Bordelaise.
Cailles sur Canapés.
Joints.
Saddle of Mutton and Jelly.
Beef and Yorkshire Pudding.
York Ham and Champagne Sauce.
Poultry.
Roast Turkey and Truffles.
Spring Ducklings.
Vegetables.
Pommes de Terre Duchesse.
Asparagus. Potatoes. Parsnips.
Sweets.
International Pudding.
Rhubarb with Custard.
Strawberry Jam. Tartlets. Sandwich.
Pastry.
Genoese Pastry. Marlborough Pudding.
Gooseberry Soufflés.
Lemon Cream.
Dessert.
Seville Oranges. Black Hamburg Grapes.
English Walnuts. Madeira Nuts. Cantaloupes.
Café Noir.