The food of the sailors was carefully inspected before being served.

When the soup was ready, the cook took a bowl of it, with a slice of bread and a clean spoon, and delivered the whole to the boatswain.

From the boatswain it went to the officer of the deck, and from him to the chief officer, who delivered it to the captain.

The captain carefully examined and tasted the soup.

If unobjectionable, the bowl was returned to the galley and the dinner served at once.
A sailor's ration in the Russian navy is more than sufficient for an ordinary appetite and digestion.