The Cruise of the Alerte · Chapter 2 (2/2)

Former experience had taught me that it would not do to rely too much on tinned meats, more especially in the tropics. I am confident that a diet composed principally of these is extremely unwholesome, and to this cause alone can be attributed an illness that attacked the whole crew of the Falcon during the latter months of her South American voyage. The old-fashioned seafood is the best after all. Salt beef and salt pork, even after it has travelled a few times round the world, and is consequently somewhat malodorous, forms a far more sustaining diet than the very best of tinned meats. The instinct of the sailor teaches him this; as a rule he detests the flabby, overcooked stuff out of the cans, and, even if he tolerates it, will always prefer to it the commonest mess beef, which in odour, taste, and appearance would be horrible to a fastidious person. But let this same person have been at sea for a few months, and the chances are that he will look forward with pleasure to the days on which the salt junk appears on the ship’s bill of fare.

So, though we took on board a large quantity of tinned meats of various kinds, we also had some 600 pounds of beef and pork salted down for us, with which we filled the vessel’s harness casks and meat tanks. This meat was of the very best quality, and for this very reason a great deal of it was spoiled and had to be thrown overboard. It had been salted too recently. Barrels of ancient mess beef soaked with saltpetre and hardened into almost the consistency of a deal board, though far from being so tasty as was our meat before it was tainted, would have answered our purpose far better, and would have kept well despite the high temperature of a small vessel in the tropics.

In the same way a shortsighted love of luxury induced us to supply the vessel with barrels of the best cabin biscuit. The result was that our bread, long before the termination of the cruise, was swarming with maggots and an exceedingly unpleasant species of small beetle, and was, in addition to this, attacked by mildew. A commoner quality of ship’s bread would not have spoiled so readily, for it is known that insects thrive best and multiply amazingly on this tempting first-class flour.

All sorts of preserved food, jams, vegetables, etc., were of course included in our store-list, as was also the indispensable lime-juice⁠—the vessel was, in short, supplied with a sufficient quantity of necessaries and luxuries.

We got our tobacco out of bond, also our rum, which was the only alcoholic beverage on board; it certainly is the most wholesome spirit for sea use, especially within the tropics.

During the first portion of the voyage small rations of rum were served out daily to each person on board. Later on, when it was clear that none of the gentlemen-adventurers showed any inclination to exceed in this respect at sea, the first mate, Mr. Meredyth, petitioned me to give up the ration system so far as they were concerned, and to allow the bottle of spirit to be put on the saloon table at dinner for their free use. This was done, with no bad result. The paid hands were, of course, always limited to rations of spirit.