house, and the rooms of the captain and first officers.
State-rooms had usuall}^ three narrow berths, though
some had but two, while others had six. The pleas-
antest rooms were those on the upper deck, though
the rooms below were larger, and less exposed in
stormy weather. Over this deck, fore and aft, awn-
ings were spread in warm weather, under which pas-
sengers spent most of their time. Below the main
deck was the diningr saloon, used also for flirtincr and
cards when the tables were not set, and in which di-
vine service was held on Sunday. On either side of
this saloon was a row of state-rooms. The purser's
office was usually on this deck, midships, as also were ,,
the second and third officers' rooms, the engineer's 'j
room, the barber-shop, bar, butcher's shop, and cook's 1
galley. Below this deck, aft, the port-holes often ;
below the surface of the water, slept the second-class passengers, and on the same floor, forward, the third class, or steerage. Passengers were divided into three classes: first cabin, who enjoyed state-rooms and sep- arate tables, second cabin, whose deck below was badly ventilated, and the floor covered with standing berths, or open sleeping-shelves, having narrow passages be tween them, and the steerage passengers forward, above and below. The second-cabin passengers had free access to all parts of the ship, the same as those of the first cabin ; they took their meals in the saloon of the first cabin, eating before or after the first-cabin passengers. The steerage passengers were confined to the several decks of the forward part of the ship. The steamers all carried a surgeon or a doctor, but he was usually neither competent nor attentive. Notice was posted forbidding the wearing of deadly weapons, and the discharge of fire-arms ; nor was any to appear at table without his coat. Notice of lati- tude and longitude and distance run was given each day. A good run was two hundred and fifty miles in twenty-four hours.
Chickens, turkeys, geese, ducks, sheep, swine, and
