164 THENORTHPOLE 



members of the expedition sometimes lighted their oil- 

 stoves. 



On the first of November we adopted the winter 

 schedule of two meals a day, breakfast at nine, dinner at 

 four. This is the weekly bill of fare which Percy, the 

 steward, and I made out and which was followed 

 throughout the winter 



Monday. Breakfast: Cereal. Beans and brown 

 bread. Butter. Coffee. Dinner: Liver and bacon. 

 Macaroni and cheese. Bread and butter. Tea. 



Tuesday. Breakfast: Oatmeal. Ham and eggs. 

 Bread and butter. Coffee. Dinner: Corned beef and 

 creamed peas. Duff. Tea. 



Wednesday. Breakfast: Choice of two kinds of 

 cereal. Fish, forward (that is, for the sailors) ; sausage, 

 aft (for the members of the expedition). Bread and 

 butter. Coffee. Dinner: Steak and tomatoes. Bread 

 and butter. Tea. 



Thursday. Breakfast: Cereal. Ham and eggs. 

 Bread and butter. Coffee. Dinner: Corned beef and 

 peas. Duff. Tea. 



Friday. Breakfast: Choice of cereal. Fish. Ham- 

 burger on starboard (our own) table. Bread and but- 

 ter. Coffee. Dinner: Pea soup. Fish. Cranberry pie. 

 Bread and butter. Tea. 



Saturday. Breakfast: Cereal. Meat stew. Bread 

 and butter. Coffee. Dinner: Steak and tomatoes. 

 Bread and butter. Tea. 



Sunday. Breakfast: Cereal. "Brooze" (Newfound- 

 land hard biscuit, softened and boiled with salt cod- 

 fish). Bread and butter. Coffee. Dinner: Salmon 

 trout. Fruit. Chocolate. 



