230 THE LAST CRUISE OF THE MIRANDA. 



of the expedition had already been bound together by the 

 strong ties of common experiences, hardships, and dangers. 

 It seemed well, therefore, to appoint a certain time when 

 these experiences could be retold over the walnuts and wine. 

 After ^Eneas and his weary Trojans had been toiling against 

 wind and wave he cheered their drooping spirits by remarking 

 to them, " Forsan et haec olim meminisse juvabit." And in 

 truth there is nothing pleasanter in life in the way of social 

 entertainment than the recalling of common hardships and 

 dangers about a board where old comrades have assembled, and 

 where libations and the incense of cigars are offered to the 

 rescuing gods. 



The first annual dinner of the Arctic Club took place at the 

 Hotel Martin, New York, on December 27, 1894, and was a 

 unique and enjoyable affair. Speeches descriptive of Arctic 

 life and adventure were made, and incidents and recollections 

 of the trip were recalled by Professor "William II. Brewer, 

 Mr. James D. Dewell, Hon. George "W. Gardner, Captain 

 William J. Farrell, Dr. R. M. Cramer, Chief Officer George 

 Manuel, Dr. R. 0. Stebbins, Professor L. J. W. Joyner, 

 Dr. Frederick A. Cook, Mr. A. P. Rogers, Mr. Rudolf Ker- 

 sting, Mr. Frederick P. Gay, Mr. William J. Littell, Mr. H. 

 D. Cleveland, Mr. George M. Coates, Jr., and Mr. Carlyle 

 Garrison. 



Letters of regret were read from various members of 

 the club who were unable to attend the dinner ; among these 

 was one from Captain George W. Dixon, who, unfortunately, 

 was detained by business in Gloucester. Mr. Henry Collins 

 Walsh gave a toast in his honor. In explanation of a certain 

 portion of this toast, it must be said that the passengers 

 of the Miranda had subscribed, before they parted at Sydney, 

 the sum of two hundred and fifty dollars for the purchase of 

 some fitting testimonial to Captain Dixon ; a large old-fash- 

 ioned clock, richly ornamented, being finally decided upon by 



