Oral History Interview with Joe C. Turner, September 19, 1989 Page: 8
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Turner:
Marcello:
Turner:Marcello:
Turner:tour of mess cooking. Describe for me what mess cooking
aboard the Dobbin was like at that time.
The Dobbin was an old ship commissioned in 1921, and the
mess hall was just a big open area. The tables were
kept in the ceiling on big hangers. The benches were
the same way; they folded up and got put on hangers in
the ceiling. Well, when it came mess time, the mess
cooks would go down and take those tables and benches
down and set them up in the mess hall. Then when it was
time to take your buckets or your skillets or your pots
and go to the kitchen, the cooks would fill these pots
up, and you'd bring them back down and set them down on
the deck at the end of the table; and then you'd open
them up and hand them to the head man. They had a head
petty officer at each table, and he would take that, and
he'd help himself and pass it around. It was family-
style. The mess halls were usually down a hatch and a
ladder from the kitchen or the scullery or whatever.
(Chuckle) I don't even remember now what we called it.
The galley.
Yes, the galley! That's what it was (chuckle). Iremember one time that I had both trays full of food.
There was five different buckets in each one of these
trays.
I think they're called tureens, weren't they?
Yes. I tripped at the top of the hatch and fell all the8
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Marcello, Ronald E. & Turner, Joseph C. Oral History Interview with Joe C. Turner, September 19, 1989, book, September 19, 1989; Denton, TX. (https://texashistory.unt.edu/ark:/67531/metadc2137897/m1/10/: accessed August 15, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting UNT Oral History Program.