crew makeup 50-60s

[robpage]

Now I know King Line never got the first choice of crews from the pool , they got the desperate and dispossessed , We started out in Glasgow full crew loading for South and East Africa , 34 men , twenty were sacked and signed off in Liverpool , then we had the jocks via Scouser war until London , another 15 signed off there and cockney peacemakers replaced them . That did not quite bring peace , it bought , 500 years of British history as the Jocks fought the Scousers as substitute Paddy , the cockneys fought the winners and the ship had carnage until the tap was stopped , Then we had hate Chief steward week , most weeks , hate the Old Man week almost every week , Hate Officers week a lot of the time . The conditions were crap , cabins were over forty degrees centigrade , food was awful , water on for one hour a day , The bosun made canvas stair guards into hammocks slung under the deck awnings , the refrigeration broke down , but I have good memories of that ship , as a work very hard , play very hard , who gives a S88t ship , with a great atmosphere every time peace was declared

[Graham Payne]

I was on a couple of Norwegien ships around that time, it had various nationalites aboard, but the strangest was one young bloke who was designated "Stateless", how immigration in the States, Canada & Japan dealt with that I don't know but he was ashore with us at each port

[cappy]

roger a cockney mate of mine was brian williamsout of shields he was a bosn company man for stag line a true gent not a bad word for anybody but a top man he lived in shields for years but sadly died last year used to wind him up asking how could anybody eat them jellied eels he was a proper sailor regards cappy

[Louis the Amigo]

Hi Shipmates. Hi Cappy The best way to eat proper Jellied eels is on a pub bar, with wooden fork and a good pint of beer.

[robpage]

The best way to eat Jellied eels is get your mate to swallow them

[Keith Tindell]

Or at the bottom of the runner bean trench KT

[happy daze john in oz]

Hi Cappy,

As the son of a 'cockney' father (from Mile End) perhaps I should be offended by your lack of tact, but will allow for the fact that you are, seemingly, a 'Geordie' and would therefore know no better. Besides, I happen to like Geordies, they're good, kindly folk....well most of the ones I've met, anyway

..........Roger

Oh dear Roger, where does thta put me, born in East London but all the family came from the Sunderland area.

[Roger Dyer]

Hi Shipmates,

Apart from Louis (the Amigo), it is quite clear that few appreciate the finer points of Cockney 'cuisine'.

The mere mention of jellied eels brought the memories flooding back. Memories of a time when as a young seaman, the pubs, curry-houses, cafes and stalls in Petticoat Lane market, were all part of my stamping-ground in Aldgate East. In those days (the 50's and 60's) at the southern end of the market, where Goulston Street meets the High Road, there used to stand a number of 'barrows' selling seafood. Perhaps, the most famous of these was 'Tubby Isaac's' which stood on the corner facing his main competitor, 'Barney', over on the opposite corner. Long after the other traders had finished for the day, these two would remain open until late at night and take advantage of a thriving 'late trade' as the pubs and clubs emptied out and London theatre-goers made their way home. After a night (and day) on the 'bevvy' with my seamen mates, my own journey home would take me past Goulston Street and, sometimes, attracted by the strong aroma of fresh seafood and vinegar, I'd be lured into treating myself to a small dish of cockles drenched in vinegar (loved 'em). Inevitably, as I stood there eating my late supper, my eyes would be drawn to the other seafood on the barrow, all laid out on a bed of ice, shrimps, mussels, whelks, winkles and, always, jars and jars of jellied eels. Regardless of my paternal heritage, I must now confess that, in truth, the thought of eating cold, bite-sized, portions of sea-snake covered in an unedifying aspic of doubtful origin is always enough to set my stomach churning. I've never had the courage or inclination to sample jellied eels and I don't intend to start now. So Louis, mate, you can have my share

It may be of interest to some, if I tell you that 'Tubby Isaac's' was started by 'Tubby' Isaac Brenner in 1919. He ran the business until early 1939 when, sensing the impending war, he took his family (including three sons) off to live in the U.S., ostensibly to avoid his sons being caught up in any ensuing conflict. (Ironically, perhaps, all of his sons would later serve in the U.S. Armed Services after the U.S.A. entered the war, but as to their fate I know not). In 1939, the business was taken over by Tubby's nephew, Solly Gritzman, who ran the business until 1975 when it was sold to an employee, Ted Simpson. Ted ran the business until his son, Paul, took over in 1989. Over the years, the reputation of Tubby Isaac's has spread far and wide. It has become a 'must visit' tourist destination for some and boasts a clientele of the rich and famous and ordinary folk alike. Even U.S. comedienne, Joan Rivers, has tried her hand at selling from the stall (knowing Joan, she was probably giving it away!!!!). Still situated at the same site, Paul Simpson, is the last of the seafood vendors trading in Goulston St. These days the bed of ice has gone and the barrow is now enclosed and fully refrigerated. Paul has another Tubby Isaacs 'barrow' trading in Walthamstow, but due to a lessening demand, the business is said to be in decline. However, it is hoped that 100 years of trading as 'Tubby Isaac's' will be achieved in 2019.............. (much of this information was obtained online courtesy of 'Spitalfield's Life', a book by The Gentle Author).

.............Roger

[Des Taff Jenkins]

Hi All.
I was on from 49 to 57 on the home boats before the NZ ships.
I sailed with Poles, Maltese, West Africans below, the best chippie I ever sailed with was as Latvian who had sailed right through the war on British ships I never saw any malice like we have today with and I might say not all ******s.
Cheers Des

[happy daze john in oz]

Roger, what can I say, you are a total disgrace to your neigbourhood, born in the East End of London, went to Tubby Isacs and NEVER ATE JELLIED EELS. Roger I always thought you to be a genuine sort of guy, but now!!!!!!!!!!!!!!!!!
Let me enlighten you, Jellied Eels are a dish of the gods, filled with wonderful things such as lovely crunchy bones, glourious jelly that slide down the throat as would an ice cold one on a hot day. Not for the feint hearted, rather for the conasiure who understands and loves good food. After copious quantities of amber fluid there is nothing finer, it brings out the best in a man, sometimes all over the sidewalk.
But I will concede that there is nothing better on a Saturday night than aplate of Whelks, Cockles or Shrimps. Only getting ones leg over after thta would make the evening complete.
Hope I have not upset you mate!!!!