40 IOWA STUDIES IN NATURAL HISTORY 
our anchorage, and they had acquired a fearful sunburn. Hen- 
derson was not able to get rid of a cold caught during the first 
chilly day at sea. The ship’s doctor was outraged at his taking 
that swim, and scolded him roundly for it. Henderson takes 
good care of everyone but himself, and the doctor got even 
with him by giving him more “‘dope,’’ he said, than he had 
ever taken before in his life. The doctor was of the old school 
and had his own method of dealing with seasick folks, which 
was not to let them do anything they wanted to in the way of 
eating or drinking, and to keep them in bed as long as they 
would stand for it. He had a grudge against ‘‘Mothersill’s 
Seasick remedy’’ and woe be to the passenger who took it dur- 
ing that voyage. 
Captain Greenlaw had acquired a fine big soursop while 
ashore and shared it with our party, most of whom pronounced 
it delicious. It gives a remarkably fine flavor to ice cream or 
to a drink somewhat resembling lemonade. 
We made Guadeloupe early the next morning, the first French 
island that we visited, and all were glad to go ashore in a really 
foreign port. No passports were asked for, and we were more 
than ever disgusted over our exasperating experience at the 
French Consulate in New York. We landed at Pointe a Pitre 
and found ourselves in a city as foreign in appearance as could 
be imagined. The most interesting place is the market with its 
swarms of negroes talking French patois and all shouting at 
once. Some of the vendors had little tables in front of them, 
while others squatted on the ground with their merchandise 
around them. There was a great display of tropical fruits and 
vegetables, many of them strange to us, although the familiar 
oranges, bananas and mangos were in abundance. We found 
some fine avocados or ‘‘alligator pears,’’ of which I am extravy- 
agantly fond. The butchers’ stalls were anything but inviting 
and we noticed a mangy dog that promptly cleaned the chopping 
block with his tongue after each customer was served. We re- 
frained from buying any meat. 
It was here that some of us first saw chocolate, coffee, vanilla, 
and nutmegs in their native state. Here too we first became 
acquainted with the ‘‘swizzle stick’’ used in mixing the cock- 
