132 THE AMERICAN WHALEMAN 



shipped by certain whalers. But a more detailed examination 

 discloses the fact that the more delectable and expensive ar- 

 ticles were taken in such small quantities as to be hopelessly- 

 inadequate for any purpose except an occasional repast in the 

 cabin. In fact they were used only upon such rare occasions 

 as a visit by the captain of another vessel or an entertainment 

 given in honor of some South Sea chieftain or port official. 

 Never did they find their way into the forecastle j and even 

 the mates were fortunate if they secured the merest taste of 

 them. When a whaler with a crew of thirty men, for instance, 

 started out upon a three to four years' voyage with six pounds 

 of ginger, two dozen cans of lobsters, four pounds of sage, or 

 even one barrel of cucumber pickles and four dozen cans of 

 green corn, it is not to be supposed that any of these articles 

 were ever tasted by a foremast hand. 



The staple diet was occasionally supplemented, however, by 

 other articles both more perishable and more enjoyable. 

 Whenever convenient the whalers made port for the purpose 

 of taking on supplies of fresh fruits, vegetables, and meats. 

 When near a favorable coast a few hours' fishing furnished 

 much-needed relief from salt meatj while at sea the flesh of 

 porpoises which had been captured with the harpoon was often 

 eaten with a real relish. A few of the hardened whalemen 

 even enjoyed an occasional whale steak, in spite of its tough- 

 ness and ultra-gamey flavor. Live animals, particularly 

 chickens and pigs, were frequently carried on deck in specially- 

 constructed pens, whence one or more would be taken from 

 time to time to grace the officers' table. Usually the fresh 

 provisions, like the staple commodities, were regarded as part 

 of the ship's stores, to be given out whenever the captain might 

 deem it advisable j but at times the crew was put upon a regular 

 allowance, or a certain stock would be fully divided, and each 

 man would be permitted to consume his share as he saw fit. 



But at best such fresh provisions could not prevent the en- 

 forced consumption of other articles which were all but in- 

 edible. Long before a vessel was ready to turn homeward, 

 many of the foodstuffs on board were rotten. This was true 

 particularly of the meat, bread, butter, and water. In certain 

 cases crews were compelled to eat meat which was undeniably 



