Experience our Archives

The Battleship has an extensive collection of original materials. They help us maintain our authentically restored World War II battleship and create programming that is both historically and technically accurate.

The NC CARES: Humanities Relief Grant from the North Carolina Humanities Council provided funds for scanning equipment to digitize original materials to add to our database, for you to examine. Thousands of pages are being added.

The collections include artifacts, blueprints, photographs, reports, receipts, personal papers, manuals, journals, oral history recordings and much more. They are primary materials, which are immediate, first-hand accounts of a topic from people who had a direct connection with it. These records are our resource for restoration, maintenance, and programming. In all, more than 30,000 records have been created.

The new online portal to our collections catalog is coming soon so you can explore too!

Here are some examples.


Click link for PDF to read content

Food Guide for Menu Planning (click to read PDF)


Text: [start italics]Prepare Just Enough Food to Be Consumed at Each Meal:[end italics] The amount of food necessary for any given mess will vary in accordance with the care used in its preparation, the other foods on the menu, the likes and dislikes of the men to be fed, the care with which the food is served and the number of men present at each meal. [New paragraph] Absenteeism has a direct bearing on the amount of food necessary for the mess. Food should be prepared for the number of men who [start italics]will[end italics] be present at mess, not for the number assigned to the mess. [New paragraph] For these and other reasons, the [Text ends]

Text in single column: [continued paragraph] amount of issue on a particular item may actually be less than the amount called for in the recipe. [New paragraph] Also, a large mess serving 1000 men will use less food than 10 messes each serving 100 men. To conserve food and avoid great amounts of leftovers, the following reductions are recommended: [item 1 of list] For messes of 500 to 1000 men, reduce the amounts of ingredients in the recipe 5 per cent. [item 2 of list] For messes of 1000 men or more, reduce the amounds of ingredients in the recipe 10 per cent. [New paragraph] The recipe for Knickerbocker Bean Soup, based on the requirements for 100 portions, is given as an example showing the quantities required for a mess of 1,000 men. [New paragraph] This calculation is made by multiplying each ingredient by 10 to obtain the amount required for 1000 portions on the 100 portion basis. [New paragraph] Since messes of 1000 or more men can effect savins of approximately 10 per cent, the quantity of ingredients required will be the amount calculated, less 10 percent. For example, 7 oounds of beans, the quantity required in the Knickerbocker Bean Soup recipe for 100 portions, multiplied by 10 amounts to 70 pounds. This amount, 70 pounds, less 10 per cent, or 7 pounds of beans, is equal to 63 pounds, the quantity of beans required for a mess serving 1000 men. [New paragraph] Note how this recipe should appear when the amount of issue for 1000 men is inserted in the blank column reserved for this purpose.

"RESTRICTED -- For Official Use Only / NAVY TRAINING COURSES / INSTRUCTIONS for Use in Preparation for BAKER RATINGS / EDITION of 1939 & A course in fourteen assignments prepared under the Supervision of the Bureau of Navigation"

A Baker was an official US Navy rate and men were trained to work in a Bake Shop on a ship.

Black and white photo: Dean Cyril Heacock removes bread from an oven

Dean Cyril Heacock works in the BB-55 Bake Shop.