Columbus (CA 74) - Naval Cruise Book

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I $f t ' f ' f f ■ J W+orekeepers and Disbursing clerks make up the S- 1 Division of fhe Supply Department. Ordering, stowing and issuing maintenance and operating supplies, keeping correct pay records and paying the crew are the chief objectives of this division. All this is done under the direction of LCDR O ' Brien, Supply Officer, ENS E. L Balinsky, Disbursing Officer and Division Officer, PACT S. P. Smith, Stores Officer and J. H. Thomas, SKI, Leading Petty Officer. If there is anything a sailor wants besides his chow, it ' s getting paid on time. The Disbursing Office Is the Infor- mation center when the subject is Money , questions from How much am I getting paid? to What ' s the rate of exchange in this port? are being answered correctly every day. When it comes time to start an allotment, getting pa ' d leave rates, longevity and reimbursement for travel or any other financial troubles the DK boys are at your service under the competent leadership of Adams, better known by his shipmates as Phillipe of the Med. To operate an efficient supply system aboard, records must be kept correctly. The boys in the Supply Office under the supervision of J. J. Reid, SKC, keep these records. Many times it has been proven that the Supply Office boys and their records are an important role in operating a man-o-war. SSK in the forward part of the ship, handles paints, cleaning gear, office supplies and spare parts. After GSK handles hardware and plumbing supplies, rags and aviation gear. These storerooms handle other numerous items essential to keep and run a smart ship. The men working in these spaces are a hard working crew and can be relied upon to stow quickly and efficiently all emergency transfers and replenishments necessary to keep a ship in an operating status. They also did a fine job of supplying emergency parts and GSK material to other ships during our cruise with the Sixth Fleet. A well done goes to the S- 1 Division

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et ' s look at the work it takes to feed almost 1400 men daily. From the storerooms, the dry provisions are sent to the issue room until needed by the galley. In the issue room the stores are checked out and the records are sent to the commissary office where they are filed and kept on record. The icebox men break the fresh provisions out of the Iceboxes and send them to their respective places to be prepared for the day ' s meal. Into the vegetable locker go the fresh vegetables where they are sprayed with disinfectant and cleaned, then made into a salad or prepared to be served at meal times. The meat is sent into the galley to be cooked. The bakeshop is divided into two watches. There is a day crew whose job is to make pastries and rolls. The night crew works mainly on baking bread. There are over 2600 loaves of bread baked in the course of a week. The galley is a hub for all the other spaces. With the items that all the other spaces provide, the knowledge that the cooks have, and the material on hand, such as coopers, oven, grills and deep frys, they prepare the meals. After the meal is inspected they serve it to you making sure that an equal portion is given to all. At night the night cooks can be found in the galley preparing hot food and coffee for the night watches. All these jobs take place under the watchful eyes of Mr. Nelson. Chief McCurdy is to see that a well balanced menu, expertly prepared hot meals and enough food is on hand at all times. K • S kx fe: v- i aMMMtMltMnit d V ' ¥