The system of feeding sailors used during the Napoleonic Wars persisted mostly unchanged until the late 19th century. Canning was first developed during those wars, and began to see widespread use in the middle of the century, somewhat improving the typical diet at sea. And while refrigeration went to sea in the 1880s, it was reserved exclusively for cargo. The men who ran the ships wouldn't be able to benefit from it for another decade. One early beneficiary was the cruiser Olympia, which commissioned with a steam-powered icemaker in 1895.

A crew mess aboard USS Olympia
By 1902, the USN had abandoned the traditional mess system in favor of the general mess, which centralized cooking under the ship's staff instead of each mess preparing food and bringing it to the galley to be cooked. This was an attempt to address many of the problems of the old "berth-deck mess", although the men were still divided into messes, who mostly ate in the same spaces they slept in. The mess manual from that year is interesting reading. Some of the points emphasized included that the general mess included every enlisted man except the chief petty officers and the officer's stewards,1 and that petty officers were to be broken up into different messes to remove the chance of favoritism. Any form of gratuity to the cooks is banned,2 and it is emphasized that the general mess is run by the Navy, and not by the men, and that the legal value of rations (30 cents a day) couldn't be drawn by the men and used to buy supplies for their own preparation. This was a common feature of the berth-deck messing system still used by the British, which issued rations almost unchanged from Nelson's day. Read more...



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