Luncheon menu on board AORANGI, 3 December 1935.

Date3 December 1935

Object numberANMS1382[027]

NameMenu

MediumCardboard

DimensionsOverall: 127 x 100 mm

ClassificationsEphemera

Credit LineANMM Collection Gift from David Spring-Brown

Terms

menus

DescriptionThis luncheon menu for AORANGI, collected by the liner’s captain John Frederick Spring-Brown just prior to his retirement, features a colour illustration of a farmer and numerous signatures.HistoryAORANGI was built in 1924 by the Fairfield Shipbuilding & Engineering Company in Glasgow as a mail and passenger liner for the New Zealand based Union Steam Ship Company. During World War II AORANGI was requisitioned by the British Ministry of War Transport to be used in the transportation of both troops and civilians, and was also involved in the war effort as a depot ship and casualty clearing station. The vessel recommenced service as a civilian ocean liner in 1948 until, after close to 30 years of service, AORANGI was scrapped in 1953. The regular master of AORANGI during peacetime was Captain John Frederick Spring-Brown who began his long and distinguished career as a 16 year old apprentice on the sail ship QUEEN OF SCOTS. In October 1899 he obtained his master’s certificate before securing an appointment with the Union Steam Ship Company, commanding vessels such as MAKURA and NIAGRA as well as AORANGI. During World War I Captain Spring-Brown was responsible for safely conveying thousands of soldiers on troopships between England and Egypt, and in the years after the armistice was placed in charge of transporting German prisoners and internees to Germany from Australia and New Zealand as well as moving Russian refugees along the coast of northern Europe. This particular menu was collected as a souvenir of Spring-Brown’s distinguished career, as his retirement came on 28th December 1935, soon after the date recorded on the menu, and nearly 48 years after first entering service. The numerous signatures were most likely added by fond crew and passengers SignificanceThis menu gives a glimpse into the life and career of master mariner, Captain Spring-Brown, who worked at sea at the turn of the century and into the 1930s before retiring and settling in Australia. Shipboard menus were often collected as souvenirs by passengers and crew as a memento of their travels. The Australian National Maritime Museum holds a varied collection of menus representing the different journeys of the individuals who collected them and the shipping companies who produced them.