Midway (CVA 41) - Naval Cruise Book

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1 1 1 in (TOP) : Duarte, R. H. ; W Bennett, K. R. ; Bastyr, J K ; MIUDI.E : Cruz - H Walter I I) W.ntp ' i-rT r r , ' u ' u ' ' ' , n ' ' - ' ' ■; ■ L.X.; LerBke, P.B.; S.mmons. R. E ; S.nsui a - En. VR ' L ' ' vZ ' ' . ' ;.!? . D R. ; Sm.th,. R. W. ; Magney, Lujan, L. ; Tenorio, P. G, liitlM,.k, T I. , Dearborn, I) K, ; Smith. K. VV. ; Ohman F F ■ Pettersun P F IterAI, D. . Winters. L. B. . Cooke. W. H. ; Doelker, D. R. ; Smith. R W • Magnev s. J. B. Rose; (KNEELING): Garza. E. ; Roger, G. L. ; Babich. J. G. ; Puebirf. D

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Lcdr. H. L. Lane S-l Division Officer S-1 started as a simple general store and through years of development, experi- ment and re-design it has evolved to a complicated general store. The little vil- lage this division serves needs over 40,000 spare parts for its equipment. In addition to this, it needs office supplies, tools and just plain general hardware. When someone desires an item they simply fill out an ' 1150 and submit it to S-l. This system works fine as long as each office saves one unused 1150 so they can order more 1150 ' s. ' The storekeepers of S-l stock, store and somehow locate all the many varied items which are needed. 1TOPI : Jones. R. L. ; Brown. E. D. H. ; Alt, K. .M. ; McLean. T. C. ; Prescotc. R. W. ; McCoy. T. J. ; BOTTOM : Loar. A ; Santos, A. Q. ; Mendoza. I,. I. ; Salom. R. S. : Allis.jn. G. L. : Lcdr. H. L. Lane. l i ■

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LT. J. R. Connell S-2 Division Officer I SU Robertson, J. B., CSC; Wilson, E. E., CSC. Somewhere, deep into the dark realm that is ancient history, some man made the first two day sea voyage. From that time on, the problem of feeding a ship ' s crew has been one of the major hind- rances to the development of sea power. Today, the problem of supply has been solved by underway replenishments. The problem of storing the food, keeping it in edible condition, preparing it, serving it, and maintaining the Midway ' s mammoth mess decks is solved daily by the men of S-2 Division. 7,666 pounds of food are consumed daily by the crew in around- the-clock feeding. This includes weekly 1,700 loaves of bread all baked aboard, 325 gallons of ice cream, also made aboard, and 2, dozen eggs. Wymer, A. L. ; Broadbent, C. H. ; Acree, W. E. ; Herron, L. L. ; Jones, K. E. ; Birch, R. N. : (SIT- , A. G. ; Stempien. C. C. ; Panford, R. W. ; Jones, F. Jr. ; Bartell, J. S. ; Savage, H. S. ; (KNEELING): Allen, E. F. ; Gayton, R. : Atkinson, . u.)..„,.)„ G. W. ; Holland,