306 NEW LAND. 



and myself. We cut the meat from the legs and shoulders, 

 reserving some of it for steaks, and put some more through the 

 sausage-machine, with some salt pork, for meat-cakes. We laid 

 out the steaks to freeze, and then kept them in this condition, 

 so that we had them in readiness for several meals. Meat-cakes 

 were a very favourite dish on board ; but, on the whole, we did not 

 care much for bear-meat, and as we had such abundance of beef 

 we used the rest of it for the dogs. 



Christmas was rapidly approaching, and there was much to be 

 done. Busy as we had been before, we were now still more so, 

 and every day that passed made things worse. There were those 

 on board who nevertheless sacrificed some of their valuable time 

 making Christmas presents to give their companions pleasure. 



A general cleaning of all the cabins and galley had to take 

 place ; there were clothes to be washed, and cakes made. The 

 steward was still ill, suffering great pain, and there seemed no 

 chance of his being up for some time to come. The responsible 

 task of making Christmas cakes Hassel would on no account take 

 upon himself, so Schei and I had to gather courage and do the 

 best we could : nobody could ask more. We arranged matters so 

 that Hassel had the galley to himself during the daytime, and we 

 made havoc there at night. 



The first night we made what promised to be the most delicious 

 pastry. As all experts know, this is a lengthy business, and we 

 were the whole night about it, if I except certain preparatory steps 

 concerning the Christmas punch which we had to boil ourselves, 

 likewise at dead of night. 



Next evening, when all was silent, we began again on our 

 baking exploits. But, to our horror, we found the pastry frozen ! 

 There it lay, as hard and cold as a lump of polar ice. This was a 

 pretty business. However, there was nothing for it but to try and 

 thaw our handiwork, of which before we had been so proud. This 

 operation proved to be a dangerous one, for if we were not very 

 careful the butter trickled out again. Our hopes of a successful 

 baking sank in a disquieting degree ; and they sank still lower 

 when Schei, who had been intently studying the cookery-book, 

 read out, in a trembling voice : ' Pastry must not be exposed to a 



