Latimer (APA 152) - Naval Cruise Book

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X si pn, a g 1 1- if if mfr 1 x, C ' 1 ,ff J 4 s 1 xgvnirl 1 4 7 1 A17 V, Uhange o Uommand Cloudy, rainy weather accompanied the shipls arrival in Salonika, Greece on 11 November 1954. Rich in historical background, the city possessed such interesting sights as the White Tower, the Arch of Galerius, the Church of St. Demetrius fthe city's patron saintj, and the famous American Farm School. Little recreational facilities availed them- selves during the ship's six-day stay, but the improvised USO at least entertained most liberty parties. There the Lake Champlain orchestra played familiar music for dancing with American and Greek hostesses. Free chow consisted of hamburgers, hot dogs, cake, and coffee. A few bars advertised so-called floor shows as inducements to customers, but those who in- vestigated discovered rather inferior enter- tainment. On the contrary, the Club Rouge presented a pleasant show, which included acceptable dances and other presentations. Assuredly, 17 November 1954 remains a me- morable day in the stomachs of the LATI- MER crew. Un that day, violent seas rolled the ship like a match-box. By next morning, the weather calmed but maintained a haziness as the ship anchored in the Bosporus, a mile from lstanbul,Turkey.

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tr all tart ati fl i- Z- 4 H15 Those personnel who took the one-day tour of Istanbul saw the interior of mosques for the first time. Though similar in architec- ture, each differed from the other. For instance, the Blue Mosque was the only one in the world to possess six minarets. A stroll through the Grand Bazaar re- vealed it to contain thousands of stores and shops, which lined narrow, winding passageways. Merchandise of virtually every description graced the counters and stands of these shops. Enthusiastic 9' bargaining with the proprietors usually resulted in a good buy. From Taksim Square, a short Walk brought epicureans into the area noted for the better shops, restaurants, thea- ters, and night clubs. One restaurant - Abdullah's- served representative dishes of Turkey to please even the most dis- criminating gourmet. Kebap, dolmas, or baklava never failed to satisfy appe- tites. -- IQ 'h- lu 'Y L