OUR DAILY FARE 157 



allowance of butter, which had a marvellous effect. 

 There was nothing wrong with ourselves; we were all 

 in the best of health, and our spirits rose as we drew 

 nearer our goal. 



That the state of our health was so remarkably good 

 during the whole voyage must be ascribed in a material 

 degree to the excellence of our provisions. During the 

 trip from home to Madeira we had lived sumptuously 

 on some little pigs that we took with us, but after these 

 luxuries we had to take to tinned meat for good. The 

 change was not felt much, as we had excellent and 

 palatable things with us. There was a separate service 

 for the two cabins, but the food was precisely the same 

 in each. Breakfast was at eight, consisting of American 

 hot cakes, with marmalade or jam, cheese, fresh bread., 

 and coffee or cocoa. Dinner as a rule was composed of 

 one dish of meat and sweets. As has already been said, 

 we could not afford to have soup regularly on account 

 of the water it required, and it was only served on 

 Sundays. The second course usually consisted of Cali- 

 fornian fruit. It was our aim all through to employ 

 fruit, vegetables, and jam, to the greatest possible ex- 

 tent; there is undoubtedly no better means of avoiding 

 sickness. At dinner we always drank syrup and water; 

 every Wednesday and Saturday we were treated to a 

 glass of spirits. I knew from my own experience how 

 delicious a cup of coffee tastes when one turns out to 

 go on watch at night. However sleepy and grumpy 



