160 IOWA STUDIES IN NATURAL HISTORY 
it seems evident that there is a rich field here for some student 
who enjoys digging up stories of the olden time. 
The grounds are well kept and levelled, with green turf which 
is cropped close by a small herd of goats. Here and there are 
huge iron kettles used for boiling pitch so necessary for calking 
the wooden ships of those days. The whole area is cut off from 
the mainland by a high stone wall opposite the sea-wall The 
entrance is through a great wooden door over which a lantern 
is suspended. A building occupied by Corporal James and 
another for the gateman were on. the lefthand side of the gate 
as one entered. A very fine flamboyant tree is in front of the 
caretaker’s house just inside the gate. This was in full blossom 
during our stay, and formed a truly gorgeous ornament to the 
grounds. 
Stone steps led from the top of the sea-wall to the water in 
two places in front of the quarters and laboratory. These 
were very convenient for bathing, and it was a delight to run 
out and take a plunge in the cool water before dressing for the 
days’ work. An excellent sundial on a solid stone pier and 
protected by a circular iron fence was really a great conven- 
ience, giving the time quite accurately; at least within five or 
ten minutes, which sufficed for our purpose. This indeed was 
better than most of our watches were doing by this time. 
Taking it all in all we were very comfortable here and never 
really suffered from the heat. Although we had a number of 
rain-squalls, they interfered little with our work, and there was 
only one bad storm. 
Our commissary department was rather more difficult to 
manage here than at Barbados, owing to the distance, over 
eleven miles, from the market at St. Johns. Fish and the great- 
er proportion of fresh vegetables were furnished by parties 
living in the neighborhood. The supply of the former was never 
so ample nor so good as at Pelican Island. They were apt to 
be brought in so late that it was necessary to cook them and 
keep them over night, so that when they were served they were 
far less palatable than if cooked and eaten at once. Meats were 
not al s to be had; but we were fairly well supplied, and the 
price as reasonable. Pork, mutton, beef, and goat’s meat were 
usually available, and there was a fairly adequate supply of 
