[19] THE SCHOONER GRAMPUS. 455 



UNDER DECK ARRANGEMENT. 



(See Plates in to xi.) 



The under deck space is divided generally into the forecastle, hold, 

 laboratory, cabin, and sail room. 



Forecastle and galley. — The forecastle (Plate V), which is also used 

 as a galley for cooking, and as a sleeping apartment of the seamen, the 

 cook and cabin-boy, and the quarters where they eat, is under deck 

 forward, and is about 22 feet long ; it conforms in width to the shape of 

 the vessel. It is finished with ash and black walnut, and has three 

 lengths of berths on each side. There is a dish closet on the star- 

 board side next to the after berths, and a locker or closet for cooking 

 utensils abaft the dish closet. The galley stove sits on a platform, 

 about 3 inches high, on the starboard side next the after bulkhead. On 

 the port side aft is a water-closet and lavatory. On each side of the 

 forecastle is* locker seat, 18 inches high and 9 inches wide, fitted 

 underneath at the after end with two drawers for clothing. The for- 

 ward end of the lockers are provided with adjustable scuttles so that 

 the interior may be utilized for the storage of such material as it is 

 necessary to put into them. The space underneath the fore-peak berths 

 is finished with, closets for the storage of lanterns, etc. The table, 

 which is 5 feet 9 inches long, is made with leaves so that when not in 

 use it will fold around the foremast, leaving the floor space clear of 

 obstruction. There is a scuttle in the floor forward and one abaft of 

 the foremast, to give entrance to the space underneath the floor. The 

 floor is double, being made of 1-inch ash boards over 1-inch hard pine 

 boards ; these are fastened with galvanized iron screws 2^ inches long. 

 The sleepers, upon which the floor is laid, are 4-inch by 3-inch scantling 

 and are supported by stanchions, cleats, etc., as needed. 



Hold. — The floors of the hold and laboratory are made of 2-inch hard 

 pine, laid on sleepers which are 4-inch by 5-iuch, supported by stanch- 

 ions, cleats, etc., to prevent them from springing or sagging. The hold 

 is divided, as shown in the plan. On the port side, next the forecastle 

 bulk-head, is a refrigerator, in which meat or other stores can be kept 

 cool in warm weather. This is provided with a door at top and bottom, 

 and with the necessary gratings, hooks, etc. The bottom and sides of 

 the refrigerator are covered with galvanized iron, soldered together and 

 well fastened, and from the after corner a lead drain -pipe, fitted with a 

 trap for draining water, leads into a reservoir below, which can be 

 pumped out through another tube into which an adjustable brass hand- 

 pump is screwed. Abaft the refrigerator, on the same side, is a cup- 

 board or grub locker, for keeping food, dishes, etc. Next the grub- 

 locker, on the same side, is a store-room or cook's pantry, in which the 

 stores in daily use are kept (with the exception of meats), and which is 

 so arranged that the cook may do much of his work therein. Between 



