216 Chapter VI. 



soundings and dredgings. At the greater depths, it was 

 such an undertaking that every one had to assist ; and 

 from the way we were obliged to do it later, one 

 sounding sometimes gave occupation for several days. 



One day differed very little from another on board, 

 and the description of one is, in every particular of any 

 importance, a description of all. 



We all turned out at eight, and breakfasted on hard 

 bread (both rye and wheat), cheese (Dutch clove cheese, 

 Cheddar, Gruyere, and Mysost, or goat's- whey cheese, 

 prepared from dry powder), corned beef or corned 

 mutton, luncheon ham or Chicago tinned tongue or bacon, 

 cod-caviare, anchovy roe ; also oatmeal biscuits or 

 English ship-biscuits with orange marmalade or Frame 

 Food jelly. Three times a week we had fresh-baked 

 bread as well, and often cake of some kind. As for our 

 beverages we began by having coffee and chocolate 

 day about ; but afterwards had coffee only two clays a 

 week, tea two, and chocolate three. 



After breakfast some men went to attend to the dogs 

 give them their food, which consisted of half a stock- 

 fish or a couple of dog biscuits each ; let them loose ; or 

 do whatever else there was to do for them. The others 

 went all to their different tasks. Each took his turn of 

 a week in the galley helping the cook to wash up, lay 

 the table, and wait. The cook himself had to arrange 

 his bill of fare for dinner immediately after breakfast, and 

 to set about his preparations at once. Some of us would 



