Perhaps the reader, if he be not already versed in the articles of luxurious food served to sailors, will be willing to have his curiosity gratified as he reads what are the component parts of lob scouse and dandy funk, the mention of which by the eloquent advocate helped him to clear his client, the captain.
“Lob scouse” is salt meat and potatoes cut small and stewed.
“Dandy funk” is hard bread broken up, soaked in water, mixed with molasses, and baked in pans. Why Mr. Choate should call it “succulent,” or lob scouse “nutritious,” it requires legal cunning to detect.
“Sea Pie” is lob scouse with dumplings in it, the meat not cut so fine; perhaps fresh meat. When a pig is killed the sailors the next Sunday generally have sea pie for dinner, made with fresh pork.
“Bread Hash” is hard bread and salt meat minced fine and baked.
“Potato Hash” is potatoes and meat minced fine and baked.
“Manavellings” are remnants from the cabin table, the boy’s treat.
APPLES AT SEA.
We mourned the disappearance of our apples. They began to decay three weeks after we left New York, and our steward was obliged to employ his ingenuity in finding ways to use them up. We thought with pleasure of the tropical fruits which we hoped one day to taste; but nothing, we felt sure, could take the place of a northern apple. We expected to miss it as much as Sydney Smith did his summer beverage, in a place which he lugubriously describes as being situated “five miles from a lemon.”