Popular Science Monthly
���The food cargo is carried in air-tight, water-tight containers which float on the water when the ship goes down. Each tank contains a compressed-air chamber to provide buoyancy
��tainers to rise to the surface and with the engines and boilers located in the center and the cargo containers fore and aft. A ship so built that the containers could be placed in the hold, with the decks merely pinned over them, is also con-
��sidered. With such a ship the containers could easily force the decks upward when the inrushing water caused them to rise, and come to the surface. They could float about on the water for days if neces- sary until salvaged.