246 FARTHEST NORTH 



to assist ; and, from the way we were obliged to do 

 it later, one sounding sometimes gave occupation for 

 several days. 



One day differed very little from another on board, 

 and the description of one is, in every particular of any 

 importance, a description of all. 



We all turned out at eight, and breakfasted on hard 

 bread (both rye and wheat), cheese (Dutch-clove cheese, 

 Cheddar, Gruyere, and Mysost, or goats-whey cheese, 

 prepared from dry powder), corned beef or corned 

 mutton, luncheon ham or Chicago tinned tongue or 

 bacon, cod-caviare, anchovy roe ; also oatmeal biscuits or 

 English ship-biscuits — with orange marmalade or Frame 

 Food jelly. Three times a week we had fresh - baked 

 bread as well, and often cake of some kind. As for our 

 beverages, we began by having coffee and chocolate day 

 about ; but afterwards had coffee only two days a week, 

 tea two, and chocolate three. 



After breakfast some men went to attend to the dogs 

 — orive them their food, which consisted of half a stock- 

 fish or a couple of dog-biscuits each, let them loose, or 

 do whatever else there was to do for them. The others 

 went all to their different tasks. Each took his turn of 

 a week in the galley — helping the cook to wash up, lay 

 the table, and wait. The cook himself had to arrange 

 his bill of fare for dinner immediately after breakfast, and 

 to set about his preparations at once. Some of us would 

 take a turn on the fioe to get some fresh air, and to exam- 



