1902] FURTHER LAND 43 



conical mountain stands much closer to the coast than the 

 main ranges. It looks to be of great height, but may not be 

 so distant as we imagine ; it will form our principal landmark 

 for the next week. It is noticeable that along all this stretch 

 of coast we can see no deep valley that could contain a glacier 

 from the interior ice-cap (if there is one). 



' The beauty of the scene before us is much enhanced when 

 the sun circles low to the south : we get then the most delicate 

 blue shadows and purest tones of pink and violet on the hill- 

 slopes. There is rarely any intensity of shade — the charm lies 

 in the subtlety and delicacy of the colouring and in the clear 

 softness of the distant outline. 



1 We have decided to cease using our bacon and to increase 

 the seal allowance, as the former seems the most likely cause 

 of the scurvy symptoms. To Shackleton it was represented as 

 a preventive measure, but I am not sure that he does not 

 smell a rat. The exchange is not quite equal in weight ; we 

 again lose a little. We cannot certainly afford to lose more, 

 as we are already reduced to starvation rations. Our allowance 

 on leaving the ship ran to about i 'q lb. per man per day, but 

 various causes have reduced this. At first we went too heavy 

 on our biscuit ; then we determined to lay by two extra weeks 

 out of eleven ; then " Spud " had his share of the seal-meat 

 bag ; altogether I calculate we are existing on about a pound 

 and a half of food a day ; it is not enough, and hunger is 

 gripping us very tightly. I never knew what it was like before, 

 and I shall not be particularly keen on trying it again. 



' Our meals come regularly enough, but they are the poorest 

 stop-gaps, both from want of food and want of fuel. At 

 breakfast now we first make tea — that is to say, we put the tea 

 in long before the water boils, and lift and pour out with the 

 first bubbling. The moment this is over we heap the pemmican 

 and biscuit into the pot and make what we call a " fry " ; it 

 takes much less time than a hoosh. The cook works by the 

 watch, and in twenty minutes from the time it is lighted the 

 Primus lamp is out ; in two or three more the breakfast is 

 finished. Then we serve out luncheon, which consists of a 



