The skipper had by no means over praised his cook, who turned them out a better dinner than any that they had eaten since the troubles began, with the exception only of those they had had at Arthenay.
"He takes a pride in it," the captain said, "and you will never get good work done in any line, unless by a man who does so. A sailor who is careless about the appearance of his ship is sure to be careless about the keeping of the watch, and is not to be trusted in matters of navigation. When you see a craft with every rope in its place, everything spotlessly clean, the brass work polished up, and the paint carefully attended to, you may be sure that the skipper is as particular in more important matters. It is just so with our man. It is a little bit of a galley, but his saucepans shine like gold, everything is clean and in its place. He grumbles if we run short of anything, and is a good deal more particular about my dinner being just what it should be than I am myself.
"Sometimes when we have rough weather I say to him, 'Make me a soup today, Leon. I shall be well content with that, and it is not weather for turning out a regular dinner.'
"He always replies gravely, 'Monsieur, anyone can cook when the sea is calm. It is on an occasion like this that one who knows his business is required. Monsieur will dine as usual.'
"And up comes dinner, with three or four courses, cooked to perfection. For myself, I would rather snatch a few mouthfuls and go up on deck again; but this would hurt Leon's feelings if he saw it, and he might even consider that he must seek another employer, for that his talents were wasted upon me; so I go through it all with exemplary patience. I would not lose him for anything, not only because I own I like good food, but the Trois Freres has such a reputation for good living that, if I am in port, passengers will wait for days to sail with me, instead of going by other craft.
"And then, too, I have no trouble with my crew, and it is rarely, indeed, that I change one of my hands; for although their meals are of course much simpler than mine, they are all perfect in their way.
"It takes a great deal of trouble off my hands, too. Instead of my having a dozen little accounts to go into, at every port we enter, I allow him a certain sum and he manages on that--so much a day for my own table, so much for each passenger, and so much for the crew. How he does it, I don't know. I find that it is cheaper than it used to be, before his time; and yet I have all sorts of dainties I never dreamt of, then.
"I say to him sometimes, 'Leon, you must be ruining yourself;' but he smiles and says, 'I am well content, captain; if you are satisfied, I am so.'
"He buys the fish off the boats as they come in, and I can understand that he gets them far more cheaply than if he waited till they were hawked in the streets. He is great at omelets and, when he has a chance, he is ashore before the countrywomen come into the market; and will buy the whole stock of eggs, a pound or two of butter, and three or four couples of fowls from one woman, who is glad to sell cheaply and so be free to return home at once. At Bordeaux he lays in a stock of snipe and other birds from the sand hills and marshes, oysters, and other such matters. He is a great favourite with the crew and, in cold weather or stormy nights, there is always hot soup ready for them.
"He has only one fault. As a rule, the cooks are expected to help get up the anchor and sails, but he will not put a hand to sailors' work. He says that a cook must not have a rough hand, but that it should be as soft as a woman's. Personally, I believe that is all nonsense. However, as we have a fairly strong crew, I do not press him on the subject; though sometimes, when I tail on to a rope myself, and see him leaning quietly against his galley smoking his pipe, I am inclined to use strong language."