For the heating was used a Swedish gas-petroleum lamp, known as the “Primus,” in which the heat turns the petroleum into gas before it is consumed. By this means it renders the combustion unusually complete. Numerous experiments made by Professor Torup at his laboratory proved that the cooker in ordinary circumstances yielded 90 to 93 per cent. of the heat which the petroleum consumed should, by combustion, theoretically evolve. A more satisfactory result, I think, it would be difficult to obtain. The vessels in this cooker were made of German silver, while the lid, outside cap, etc., were of aluminium. Together with two tin mugs, two tin spoons, and a tin ladle, it weighed exactly 8 pounds 13 ounces, while the lamp, the “Primus,” weighed 4½ ounces.
The Cooking Apparatus
As fuel, my choice this time fell on petroleum (“snowflake”). Alcohol, which has generally been used before on Arctic expeditions, has several advantages, and, in particular, is easy to burn. One decided drawback to it, however, is the fact that it does not by any means generate so much heat in comparison with its weight as petroleum when the latter is entirely consumed, as was the case with the lamp used by us. As I was afraid that petroleum might freeze, I had a notion of employing gas-oil, but gave up the idea, as it escapes so easily that it is difficult to preserve, and is, moreover, very explosive. We had no difficulties with our “snowflake” petroleum on account of the cold. We took with us rather more than 4 gallons, and this quantity lasted us 120 days, enabling us to cook two hot meals a day and melt an abundance of water.
Of snow-shoes we took several pairs, as we had to be prepared for breakages in the uneven drift-ice; besides this, they would probably get considerably worn in the summer-time when the snow became wet and granular. Those we took with us were particularly tough, and slid readily. They were, for the most part, of the same kind of maple as the sledges, and of birch and hickory. They had all been well rubbed in with a concoction of tar, stearine, and tallow.
As we calculated to subsist, in a measure, on what we could shoot ourselves, it was necessary for us to have firearms. The most important gun for this kind of work is, naturally, the rifle; but as, in all likelihood, we should have to go across large expanses of snow, where probably there would be little big game, and whereas, on the other hand, birds might very likely come flying over our heads, I thought shot-guns would be the most serviceable to us. Therefore we decided on the same equipment in this respect as we had in Greenland. We took with us two double-barrelled guns (büchsflints); each of them having a shot-barrel of 20-bore and a barrel for ball (Express) of about .360 calibre. Our supply of ammunition consisted of about 180 rifle cartridges and 150 shot cartridges.
Our instruments for determining our position and for working sights were: a small, light theodolite, specially constructed for the purpose, which, with its case (this I had also had made to act as a stand) only weighed a little over two pounds. We had, furthermore, a pocket sextant and an artificial glass horizon, a light azimuth compass of aluminium, and a couple of other compasses. For the meteorological observations we had a couple of aneroid barometers, two minimum spirit-thermometers and three quicksilver sling-thermometers. In addition to these, we had a good aluminium telescope, and also a photographic camera.
The most difficult, but also, perhaps, the most important, point in the equipment of a sledge expedition is thoroughly good and adequate victualling. I have already mentioned, in the Introduction to this book, that the first and foremost object is to protect one’s self against scurvy and other maladies by the choice of foods, which, through careful preparation and sterilization, are assured against decomposition. On a sledge expedition of this kind, where so much attention must be paid to the weight of the equipment, it is hardly possible to take any kinds of provisions, except those of which the weight has been reduced as much as possible by careful and complete drying. As, however, meat and fish are not so easily digested when dried, it is no unimportant thing to have them in a pulverized form. The dried food is, in this manner, so finely distributed that it can with equal facility be digested and received into the organism. This preparation of meat and fish was, therefore, the only kind we took with us. The meat was muscular beef, taken from the ox, and freed from all fat, gristle, etc.; it was then dried as quickly as possible, in a completely fresh condition, and thereupon ground and mixed with the same proportion of beef suet as is used in the ordinary preparation of pemmican. This form of food, which has been used for a considerable time on sledge expeditions, has gained for itself much esteem, and rightly; if well prepared, as ours was, it is undeniably a nourishing and easily digested food.[6] One ought not, however, to trust to its always being harmless, as, if carelessly prepared—i.e., slowly or imperfectly dried—it may also be very injurious to the health.
Another item of our provisions, by which we set great store, was Våge’s fish flour. It is well prepared and has admirable keeping qualities; if boiled in water and mixed with flour and butter or dried potatoes, it furnishes a very appetizing dish. Another point which should be attended to is that the food be of such a kind that it can be eaten without cooking. Fuel is part of an equipment, no doubt; but if for some reason or other this be lost or used up, one would be in a bad case indeed, had one not provided against such a contingency by taking food which could be eaten in spite of that. In order to save fuel, too, it is important that the food should not require cooking, but merely warming. The flour that we took with us had therefore been steamed, and could, if necessary, have been eaten as it was, without further preparation. Merely brought to a boil, it made a good hot dish. We also took dried boiled potatoes, pea-soup, chocolate, vril-food, etc. Our bread was partly carefully dried wheaten biscuits, and partly aleuronate bread, which I had caused to be made of wheat flour mixed with about 30 per cent. of aleuronate flour (vegetable albumen).
We also took with us a considerable quantity of butter (86 pounds) which had been well worked on board in order to get out all superfluous water. By this means not only was considerable weight saved, but the butter did not become so hard in the cold. On the whole, it must be said that our menus included considerable variety, and we were never subjected to that sameness of food which former sledge expeditions have complained so much of. Finally, we always had ravenous appetites, and always thought our meals as delicious as they could be.