THE HEART OF THE ANTARCTIC 



some apples. We eat those in the bunk, and then we 

 get up for breakfast. Breakfast will be at eight o'clock, 

 and we will have porridge, fish, bacon and eggs, cold 

 ham, plum pudding, sweets, fresh roll and butter, 

 marmalade and coffee. At eleven o'clock we will have 

 hot cocoa, open jam tarts, fried cods' roe and slices of 

 heavy plum cake. That will be all until lunch at one 

 o'clock. For lunch we will have Wild roll, shepherd's 

 pie, fresh soda-bread, hot milk, treacle pudding, nuts, 

 raisins and cake. After that we will turn in for a sleep, 

 and we will be called at 3.45, when we will reach out 

 again from the bunks and have dough-nuts and sweets. 

 We will get up then and have big cups of hot tea and 

 fresh cake and chocolate creams. Dinner will be at 

 six, and we will have thick soup, roast beef and York- 

 shire pudding, cauhflower, peas, asparagus, plum pud- 

 ing, fruit, apple-pie with thick cream, scones and 

 butter, port wine, nuts, and almonds and raisins. Then 

 at midnight we will have a really big meal, just before 

 we go to bed. There will be melon, grilled trout and 

 butter-sauce, roast chicken with plenty of livers, a 

 proper salad with eggs and very thick dressing, green 

 peas and new potatoes, a saddle of mutton, fried suet 

 pudding, peaches d la Melha, egg curry, plum pudding 

 and sauce, Welsh rarebit, Queen's pudding, angels on 

 horseback, cream cheese and celery, fruit, nuts, port 

 wine, milk and cocoa. Then we will go to bed and 

 sleep till breakfast time. We will have chocolate and 

 biscuits under our pillows, and if we want anything to 

 eat in the night we will just have to get it." Three of 

 us would listen to this programme and perhaps suggest 

 amendments and improvements, generally in the direc- 

 tion of additional dishes, and then another one of us 

 would take up the running and sketch another glorious 

 day of feeding and sleeping. 



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