He nodded affirmation. We use a great deal of coal in our cooking, and when the present supply gives out we shall have to cut through a bulkhead to get at the cargo.
CHAPTER XLIX.
The situation grows tense. There are no more sea-birds, and the mutineers are starving. Yesterday I talked with Bert Rhine. To-day I talked with him again, and he will never forget, I am certain, the little talk we had this morning.
To begin with, last evening, at five o’clock, I heard his voice issuing from between the slits of the ventilator in the after-wall of the chart-house. Standing at the corner of the house, quite out of range, I answered him.
“Getting hungry?” I jeered. “Let me tell you what we are going to have for dinner. I have just been down and seen the preparations. Now, listen: first, caviare on toast; then, clam bouillon; and creamed lobster; and tinned lamb chops with French peas—you know, the peas that melt in one’s mouth; and California asparagus with mayonnaise; and—oh, I forgot to mention fried potatoes and cold pork and beans; and peach pie; and coffee, real coffee. Doesn’t it make you hungry for your East Side? And, say, think of the free lunch going to waste right now in a thousand saloons in good old New York.”
I had told him the truth. The dinner I described (principally coming out of tins and bottles, to be sure) was the dinner we were to eat.
“Cut that,” he snarled. “I want to talk business with you.”
“Right down to brass tacks,” I gibed. “Very well, when are you and the rest of your rats going to turn to?”
“Cut that,” he reiterated. “I’ve got you where 1 want you now. Take it from me, I’m givin’ it straight. I’m not tellin’ you how, but I’ve got you under my thumb. When I come down on you, you’ll crack.”
“Hell is full of cocksure rats like you,” I retorted; although I never dreamed how soon he would be writhing in the particular hell preparing for him.