DAILY ROUTINE OX BOARD AN I.VDIAMAK. 335 



eight (which ensures the punctual attendance of the soldier- 

 officers at breakfast), and some commanders parade the ca- 

 dets with the troops, which is recommended. Breakfast at 

 eight, hot rolls, dried fish of various kinds, preserves, cold 

 meats, &c. The ship's progress during the night is a con- 

 stant and always interesting theme of conversation. Durino- 

 the forenoon, passengers lounge about the deck, and amuse 

 themselves in watching the evolutions of the ship, or the 

 occupations of the different tradesmen. In the waist the 

 armourer and his mate are working at the forge, and the 

 clang of the anvil has quite a shore-like sound. The car- 

 penter's crew occupy a prominent place ; the lee-side of the 

 deck is devoted to sail-making and mending. In the cuddv 

 the middies are writing their journals and working days- 

 works. Below, a fatigue party of the soldiers are cleaning 

 their berths and accoutrements' ; the surgeon and his assist- 

 ant are administering to the wants of the sick ; and part of 

 the crew are employed in getting water and provisions out 

 of the hold. In this manner, every one (except the passen- 

 gers) is occupied during the forenoon. At twelve the ship's 

 position is ascertained by observation, and the last twenty- 

 four hours' progi-ess is duly noted. Most of the passengers 

 assemble at this time to "learn the result and discuss^the 

 matter over a glass of wine and water and biscuit. At one 

 the officers mess, the ship's company and soldiers dine, 

 which clears the deck, and oilers an opportunity to the 

 passengers for an hour's exercise. At three the captain's 

 dinner is served.* It is the usual and wholesome practice 

 in the regular Indiamen to dress for dinner. By four o'clock 

 the tradesmen's work is put below, the decks entirely 

 cleared, and in the cool of the evening dancing is the usual 

 amusement. Like all other small societies, that of a ship 

 depends very mucli upon the elements of which it is com- . 

 posed. Most people get over the mere inconvenience of .^ 

 being at sea by the time they reach Madeira, and to a welf- 

 composed party, there is nothing in the regulations and 

 etiquette of a company's ship to prevent the utmost exten- 



■> The liberal scale on which Ihe table of an East India captain is con- 

 ducted, being 80 well known, needs no comment. Of late years, the 

 method of preserving fresh meat for any length of time has added greatir 

 to the luxury of the table. Fresh salmon and game of all kinds retaia 

 their flavour uaimpaired during the whole voyage. 



