138 Natural History Bulletin. 



This schooner had left Eleuthera three weeks before, had 

 been becahned in the Florida Straits, and carried by the Gulf 

 Stream clear through the straits and around north of Abaco, 

 which is further from its destination than was the starting 

 place. Of course the load of pine-apples had rotted down and 

 was completely ruined. 



At this place two members of the expedition were com- 

 pelled to leave us, owing to constant seasickness, and pro- 

 ceeded by steamer to Tampa, and thence home to Iowa by 

 rail. 



We remained at the w^harf over Sunday, but noticed an 

 intolerable stench arising from the hold. Our search for the 

 source of this foul odor w'as at first unavailing, but we finally 

 discovered that it arose from some of the potato barrels. 

 These were taken on deck and opened, disclosing a serious 

 state of affairs. The potatoes had suddenly commenced to 

 rot. and several of the barrels had their contents reduced to a 

 disgusting, putrid mass, which we hastily pitched overboard. 

 Then all the other barrels were brought up and opened, and 

 the potatoes picked over, the small remnant of sound tubers 

 being spread out on the deck to dry, after which they were 

 again stowed below. This was a serious loss, as potatoes 

 were too expensive at Kev West to permit of our stocking up 

 there, although we did get a few bushels of sweet potatoes. 

 We also discovered at this time that our corned beef was 

 beginning to spoil, but succeeded in trading off some of our 

 superfluous coffee and flour for hams, bacon, eggs, and veget- 

 ables, on a basis that showed that the good people of Key 

 West knew how to drive a hard bargain when they had their 

 customers in a tight place. Our experience would go to 

 prove that about the only kind of provisions that are sure to 

 keep well without ice, on a long cruise in the tropics are the 

 various kinds of canned goods. I do not remember that any- 

 thing put up in this way spoiled, even the butter remaining 

 sweet and good to the very last. 



That evening we left the dock, and dropped down to near 

 the entrance to the harbor, in order to get a good start for the 



