The men’s bunks were ranged in a double tier along the sides and their sea chests, lashed to the deck, served as benches.
THE WINDLASS
This ancient contrivance known as a log windlass was only a slight improvement over its predecessor in which the barrel was laboriously turned by wooden bars or “handspikes” inserted in holes.
In the one shown a ratchet mechanism was added, and when weighing anchor or cutting in a whale, four or five men on each side pumped the brake handles up and down.
One has but to compare this heartbreaking relic to the modern steam or electric winch to appreciate the truth of the captain’s allusion to a yachting cruise.
THE GALLEY
Here the cook, or “doctor” as he was called, prepared the food for officers and crew. The galley was located aft on the starboard side, abreast of the wheel, where the steersman might get an occasional cup of coffee from the cook to ease his trick at the wheel.
How different to the case of the man at the wheel in merchant ships, stamping his feet and blowing on his fingers in the roaring forties, and looking with wistful eyes towards the galley at the far end of the deck.