THE WHALE FISHERY. 239 



Sometimes all of the riding ('asks contain I'resh water, and as fast as they are emptied they are 

 cither tilled with oil, if the vessel has "greasy luck," or, if not, with salt water from overboard to 

 preserve the wood, to prevent them from falling to pieces and to ballast the ship. Two large 

 tanks, with a capacity of from 50 to 100 barrels each, were formerly used on the largest ships for 

 fresh water. At present some of our northern barks have such tanks; but as a smaller class of 

 vessels is now employed in the southern fisheries, the captains, though they appreciate the con- 

 venience of such receptacles, led that they cannot spare the space these tanks would occupy; 

 therefore the oil-casks are temporarily utilized for the purpose. When the large full-rigged ships 

 were, fitted out from Nantucket and New Bedford three tiers of casks were stowed in the lower 

 hold; but the present vessels, even of the largest size, can stow only two tiers in the lower hold 

 The largest vessels were rated as "three-tier ships," and the smallest as "two-tier ships." lu the 

 former class the ground-tier casks were always salted ; some of the second-tier casks were filled 

 with salt water and some with fresh water, and those in the third tier with fresh water, hard 

 bread, slops, shooks, cask heads, and other supplies not immediately needed. Although the 

 ground casks iu a modern ' two-tier ship" are usually filled with salt water, they may sometimes 

 be filled with fresh water; the second tier contains fresh water and other dry and wet supplies. 

 In this tier the shooks, spare heads and hoops of the oil-casks may be stowed forward of the fore 

 hatch; packages of meat, molasses, and other provisions abaft the mainmast, and fresh water 

 forward of the fore hatch. Between decks the casks are usually stowed " ou the head." They 

 contain a general assortment of ship's stores. The empty casks are carried under the main hatch. 

 The fore-hold abreast the hatches contains a miscellaneous assortment, and often in the most dire 

 confusion, of cutting-gear, such as blocks, falls, hooks, chains, and toggles, spare rigging, spare 

 pots, old craft, or junk, and bears the same relation to the ship that the garret does to an old 

 dwelling-house. Lumber, oars, spare harpoon poles, and boat boards may be stowed between the 

 cai lines ou each side of the vessel between the fore and main hatchways. The small stores, tobacco, 

 soap, canned meats and vegetables, articles for trade, duplicate harpoons, and other similar ma- 

 terial may be stowed in the run. 



There are two ways of stowing casks, technically known as stowing " bilge and cuntline," 

 and " stowing square tier" ; both processes being essential in fitting ship. The process of stowing 

 the casks, when fitting a ship for the voyage and when stowing down the oil is practically the 

 same ; the principal difference is that, with the exception of the ground tier, which always receives 

 the strictest care and attention in both cases, greater care is taken in " chocking off a hold" than 

 with supplies. 



From the time the vessel arrives at her wharf until she sails, unless she is laid up for a con- 

 siderable length of time, she is in charge of a ship-keeper, who has absolute control. He never 

 leaves his post of duty or relinquishes his command until the vessel leaves her wharf. The day 

 of sailing is made a day of rejoicing and festivity aboard the whaler. The day before her de- 

 parture the crew are sent aboard ; the vessel leaves her wharf and swings into the stream and 

 anchors to prevent the crew from going ashore. The whale-boats are sent out to the shir, and 

 hoisted on the cranes. The next morning, the sailing day, the owners with a goodly number of 

 invited guests go aboard; the steam-tug "hooks ou" and the vessel is' towed out of the harbor, 

 and well out to sea. The owners and guests, the stay-at-homes on a pleasure trip, are as jolly 

 as can be, and the whalemen who are to endure the hardships of a long voyage affect an air of 

 jollity, but their countenances belie it. There is an abundance of eatables, wines, and cigars ; it 

 is a gala day, and every one is free to mingle with the happy crowd of smiling faces and to par- 

 take of the good cheer of the occasion. 



