MEMORANDUM TO ALL HANDS:                                                                    16 June 1944

Subject: FRESH WATER CONSUMPTION

1. The subject of fresh water consumption on board ship is one that is being brought to the attention of
shipboard personnel constantly. The reason for this is that water can and will become vitally important
in the operation of any ship.

2. For the benefit of those not familiar with the process of making fresh water on board ship and its
uses, the following explanation is given so that all hands may understand our basic problem. Fresh
water is made from sea water by means of an evaporator unit. This fresh water is made for both the
boilers and for consumption by the crew. The capacity of these evaporators is limited. However, the
capacity is adequate for the requirements if there is no waste.

3. Steam is required to run the evaporator unit, fuel is required to generate steam and water must be fed
to the boiler to obtain this steam. Obviously then, water is just as important as fuel on board ship for
we may be filled to capacity with fuel but if we have no water the ship cannot move. This condition,
can and will exist in case of breakdown to the evaporator unit for any length of time. Further the less
water we use - the less we are required to distill with consequent loss fuel consumption which gives the
ship a greater steaming radius.

4.Our fundamental problem then is to reduce water consumption to a level where the evaporators may
furnish enough water for our purposes and have enough margin for emergencies. The first step in this
direction is to reduce WASTE. It is believed that the greatest waste of water occurs in the washrooms
through the shower nozzles. This condition can be corrected easily and readily by the cooperation of
all hands in the following manner:
                  When taking a shower observe this procedure:
                            a. Wet down and secure the shower.
                            b. Soap down.
                            c. Turn on the shower for rinse.
                            d. Secure the shower.

5. Various other activities throughout the ship may help to reduce water consumption: officers' and
crews' galley, laundry, soda fountain, etc. These spaces should not leave fresh water taps running
unnecessarily and should report any leaks or malfunctioning of spigots or valves to the First
Lieutenant's Office.

6. All hands are earnestly enjoined to digest the contents of this memorandum and make every effort to
help reduce the fresh water consumption to a reasonable level and keep it there. It is very undesirable
to ration water aboard ship and this necessity may be avoided by the intelligent cooperation of all
hands. It's up to you - Let's put it over.
 

                                                     Signed W. A. HAMMOND
                                                                Commander, U.S. Navy
                                                                Executive Officer

Last Updated 06 October 2000