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...interior of the ship had been almost completely rebuilt. Passenger capacity had been cut from 2,200 to 1.513 to provide larger cabins and airy, well-lighted public rooms. Among the new features: a blossom-stuffed conservatory, a mural-lined children's dining-room, a small music salon where traveling musicians can practice. In the hold, to dine & wine the passengers on the six-day crossing, were eight tons of prime beef, 60,000 eggs, 5,000 bottles of champagne...

Author: /time Magazine | Title: Maiden Voyage No. 2 | 8/28/1950 | See Source »

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