ion] DAILY MENU 239 
Mcanwliilc cnoupli snow or iro lias hccn nicllcd in llic 
cooker to cover llic l)o\vI ol a spoon, 'riic pcnnnican is 
added to tliis. Some water is laken out in anollier cwp 
and tlic ' tliickers ' stirred up in it. Tlie latter consists 
of three spoonslul of wheat, meal or peallour, vvitJi salt 
and i^^epper to taste. Drheniiam had a happy knack 
with 1 he M hick'ei's ' wh ieh madi^ the hoosh slip down 
in a most comforting- and glutinous w:iy. I tried Intilini^ 
Jiard antl mixing solt and Tii-r vrrsa^ hul linnllv tlis- 
covered that the art consisted in droppint; t he ' t hickers ' 
in just as the Jio(.)sh boiled :nul |M)urin[^ it out 'good and 
quick.' About twenty nn'nutes over the ]>rimus cooked 
the pemmican Jioosh. Then cocoa (or tea) is made by 
pouring water from the outer cooker into the inner cooker, 
where a flavour of pemmican is superadtletl to it. I liked 
cocoa best for marching, the otiiers preferred tea, so we 
Jiad alternate days, though the sledging law says ' cocoa.' 
With regard to biscuits we were in two camps. At 
Sliackleton's dej^ot we found a cache ol ordin.'iry biscuits 
and Debenham preferred these, so I agreed to I;d<e a 
small tin along in lieu of an ecpial weight of sledging 
biscuits. So that (iran and 1 h;ul two slrdge biscuits 
eacJi wJiilc the ^ sofL-teeth ' ;ite Sliuekk 'Ion's br.'ind. 
Forde dropped a cake of chorolate in his cocoa. Nous 
aiitres preferred to eat it rit lunch. 
Lunch. — We always had te;i ; (Iiun and I liked it 
weaker ant] the other two had llie last i^annikins full. 
Six lumps (»f sugar per man wer(^ servetl out , and as 
many raisins as you could carry out of the bag in yiuir 
sporjn. (N.H.-4t had to be a dry spoon.) HuMer was 
