THE HEART OF THE ANTARCTIC 



560 lb. beef suet. 



1600 lb. milk. 



2900 lb. sugar. 



2800 lb. assorted tinned fish. 



450 tins baked beans and tomato sauce. 



3000 lb. assorted jams and marmalade. 



540 lb. golden syrup. 



5800 lb. cereals: oatmeal, quaker oats, rice, barley, sago, tapioca, 

 semolina, cornflour, haricot verts, marrowfat peas, split peas, lentils, 

 dried haricot beans. 



1050 lb. assorted tinned soups. 



1050 lb. pears, apricots, and pine-apple chunks in syrup. 

 1500 lb. dried fruits. 



80 doz. pints assorted pickles, sauces, chutneys, &c. 

 240 lb. plum puddings. 



3700 lb. assorted dried vegetables equal to about 40,000 lb. fresh 

 vegetables. 



After placing some of the principal orders for food- 

 supplies, I went to Norway with Mr. Reid in order to 

 secure the sledges, fur boots and mits, sleeping-bags, 

 ski, and some other articles of equipment. I was for- 

 tunate, on the voyage from Hull to Christiania, in 

 making the acquaintance of Captain Pepper, the com- 

 modore captain of the Wilson Line of steamers. He 

 took a keen interest in the expedition, and he was of 

 very great assistance to me in the months that followed, 

 for he undertook to inspect the sledges in the process 

 of manufacture. He was at Christiania once in each 

 fortnight, and he personally looked to the lashings 

 and seizings as only a sailor could. We arrived at 

 Christiania on April 22, and then learned that Mr. C. S. 

 Christiansen, the maker of the sledges used on the 

 Discovery expedition, was in the United States. This 

 was a disappointment, but after consultation with Scott- 

 Hansen, who was the first lieutenant of the Fram on 

 Nansen's famous expedition, I decided to place the work 



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