Storm in the North Pacific, Part 2
A post war photograph of a liberty ship. During war time guns were mounted on the bow and stern as well as atop the house. A number of shipyards in New England built these light duty transports during World War II. They continued to serve after the war.
“Though the wind had dropped off, this was no “tropical” storm,” Larry says, “Seas were still raging and it was all anyone could do to get around the ship. As time passed it became apparent that something had come loose in #3 hold.”
“When the SS Hoosier was loaded in San Francisco with military supplies for the Korean war, two armored personnel carriers were chained down in #3 hold, leaving a good deal of space outboard along the hull as it flared out and around and over the carriers themselves. Every bit of cargo space was important so 5 gal. cans of soy bean oil were stacked around the carriers wherever they would fit. Sometime during the storm, one of the carriers had come loose from it’s bindings. As the Hoosier pitched forward, we could feel it bump. Then, as the stern rolled down the carrier would roll back again. Finally we were able to get the hatch cover up and see what had happened. As the carrier moved fore and aft it gradually began crushing the cans of oil.There were crushed cans of soy bean oil everywhere, even outboard of the carrier. And, of course, the oil from the crushed cans had sprayed over the section as well. It was a terrible mess.”
“As it worked out, the cans of oil were a good shock absorber. Yet, as the cans were being crushed, the oil greased the tracks on the carrier for the next slide, kind of one of those “oh good—oh shit!! scenes”. Had the cans not been there, there was a good chance the armored carrier might have smashed through the hull.”
With the hatch cover off, and situation asessed, damage control could begin. Yankee ingenuity was the order of the day. Liberties were not specifically equipped to handle such a situation and to send crew below in these circumstances and conditions would have been more than foolhardy.
“Something had to be done first to stop the carrier from rolling back and forth,” Larry continues. “The Liberty ships had a chain locker forward for the anchor chains. The locker was also used to store other ship lines such as the six inch dock lines. With the action of the storm, the chain locker looked like the inside of a washing machine gone mad. We took what lines we could free up, along with extra mattresses from the forward crew quarters and all the spare chain, shackles, perilinks, and turnbuckles and threw them forward of and in back of the carrier to slow and then halt it’s actions. Eight of the crew were then able to go below, slipping, sliding, and dancing on the oil slick decks to finally secure the lash down chains.”
Instead of the normal run of 20-21 days, the SS Hoosier finally made Yokohama in 33.
“After we had discharged the cargo and cleaned the hold, we were able to make repairs. Needless to say, we took the southern route back to San Francisco. It was a relatively easy trip with the exception of a small fire which broke out in the soy oil soaked, wood slatted, bulkhead between #3 and the engine room from the heat of the engine.”
“When we landed back in San Francisco, the captain was relieved of duty, and rightfully so, for putting the ship in danger by taking the Northern route at that time of year.”
“I actually liked shipping on the Liberties, The quarters were spacious, they were really quite a comfortable ship except for the overboard discharge for the toilet and sinks, A valve would sometimes get stuck in the open position and when the ship would roll down, foul water in the line would be blown back to the toilets. Not pleasant! But, we soon figured that problem out as well.”
Larry tells a humorus story of when he was “short time” in the Navy and doing legal work his last few months. “A sailor had gone AWOL. Went home to see his ailing mother. Navy Shore Patrol had found him and he was sentenced to 8 months in the brig. He does his time, gets out and does the same thing again. SP’s bring him back and he goes up before Larry for punishment. Larry asks him “Why?” Sailor says, “When I joined, they said I would be sent to cook school. Instead they made me a Bosun’s mate. In the brig they made me a cook so I figured I could go back there again and finish up some training.” Larry says, “I recommended the Navy do what they promised and send him to Cook’s school. Forget the brig”
With those special holidays fast approaching I went searching in the new “library wing” of my unfinished studio/ workshop for an annual recipe gift. This in lieu of an under-the-tree gift unaffordable by struggling writers. Recipe is from Williams-Sonoma “Holiday Entertaining 1996”. Obviously had no reason to stint on ingredients. And, after the Pres. Campaign we’ve been subjected to, I think we need a little indulgence this season.
Oyster Chowder
2 T unsalted butter
4 slices bacon, coarsely chopped
1 small yellow onion, finely diced 1 celery stalk, thinly sliced
1 small carrot, peeled and finely diced
half red bell pepper, seeded, deribbed, finely diced
3 cups heavy cream
1 cup dry white wine
salt and fresh ground black pepper
36 small (if possible or equiv.) shucked oysters and liquor
2 T finely chopped fresh flat leaf parsley
2 t finely chopped fresh tarragon
Begin this episode with chilled glasses of a good Pinot Grigio all round. In a soup pot over medium heat, melt the butter. Add the bacon and saute until it begins to brown. Transfer to paper towels to drain. Have a goodly glug of wine.
Pour off about half the fat and return to medium heat. Add the onion, celery, carrot, and bell pepper. Stir well. Cover. Reduce heat to low and cook, stirring occasionally until vegs’ are soft. In this 12 minutes of softening, take your partner in your arms and to a romantic 60’s cd, dance her/him around the room ending with huge hug and kiss and another glug of wine.
Add the cream, wine, salt and pepper to taste, and raise heat to medium. Heat until bubbles just begin to appear around edges of pot. Reduce heat to low, add bacon, liquor, oysters and simmer very gently until oysters are cooked (1-2 minutes). Should be slightly firm to the touch. DO NOT BOIL. Stir in parsley and tarragon. Stop only for a sip of wine.
Ladle into WARMED bowls and serve immediately. 6-8 servings. Accompany with wine. Call Mike or I the next day and let us know how you made out!!!!! Have a Happy and a Great Merry from AJ and I and the great staff at Fisherman’s Voice.
– Lee S. Wilbur
Fair Winds and Good Roads