Story

“God, Please Get Us Out Of This”

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Authors: Stephen Bower Young

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April 1966 | Volume 17, Issue 3

Steve Bower Young
Steve Bower Young in his Navy uniform.

The world was my oyster that Sunday morning in December, 1941. I was nineteen, breakfast was over, and liberty would be starting in an hour or so. A quick look out a second-deck porthole of our battleship, the U.S.S. Oklahoma, confirmed my feeling that this was going to be a glorious day. There were still some early morning clouds, but the sun was warm, with just a breath of trade wind ruffling the waters of the harbor. I turned to swab down the deck around me. Someone had spilled coffee there.

I would be happy to get this three-month tour of mess-cooking over with so that I could get back on deck again. Topside had been my cleaning station for the past year, ever since I had come on board ship in Long Beach. I liked being out in the weather, scrubbing and holystoning decks, scraping and painting the bulkheads or gun-turret sides, shining brightwork, splicing line, rigging boat booms, and working at the aviation crane, aft.

I had made seaman-first as soon as I was eligible and expected to make cox’n in the spring. But I often wondered whether I should strike for gunner’s mate instead. The 14-inch guns in the division’s massive No. 4 turret aft fascinated me. My battle station was in the upper starboard powder-hoist room where we rolled the heavy powder bags through flameproof doors into the turret chamber to feed the guns.

The Oklahoma was old, but she had a kind of dignity, with her broad beam and tripod masts. The home of a thousand sailors, she had never fired a gun in anger, not even in World War I. Her cruising speed was only ten knots or so, but when she left the Golden Gate behind and began to push her ponderous bulk into the Pacific swells, you could feel her strength. I was proud to be a sailor in her crew.

All non-rated hands had Io take their turn as mess cooks before going up for a rate. It was compulsory, but I had managed to avoid it until I had no choice. Now, only a few more weeks remained of lugging steaming tureens of chow up and down ladders from the midship galley to the living compartment aft where the fourth-deck division messed as well as slept. It always seemed a long way back and forth to our fantail hatch, a trip I made a dozen or so times a meal, not counting runs for seconds. But in a heavy sea, while balancing a tureen of soup in one hand and a platter of baked ham in the other, it seemed even longer.

Setting up tables and carrying racks of dirty dishes to the scullery was no fun either, but the six of us who had the duty worked hard and