This movement of the ice, slight as it was, exposed the “Alert” to great pressure, and although it did not amount to an actual “nip,” nor did it in any way cause injury to the ship, it made her list over several degrees. Now, as we in the ward-room were on a limited allowance of wine, namely two glasses a day, this heeling over of the vessel caused us great annoyance, as it prevented our glasses from being filled to the brim, a custom that had been rigidly followed out since leaving England. This curtailment of our “rights,” as we were pleased to call them, was very naturally regarded with a certain amount of disfavour. In order to lessen, if we could not entirely rectify this evil, we supplied ourselves with ingeniously made little wedges, which, being placed under the lee side of the wine-glass, brought it so nearly upright that we succeeded in very nearly getting our full allowance.
The birthdays of the officers were invariably celebrated by the best dinners that our indefatigable and energetic caterers could provide, always having in view the chance of the ship spending three winters in the Arctic Regions. As a special indulgence we were also allowed on these occasions a glass of port wine after dinner, a treat that we ordinarily had only twice a week. The composition of the menus for these sumptuous feasts was always a subject of anxious care and forethought on the part of those who were entrusted with this important duty. Long and earnest were the consultations that were held, before one of them was satisfactorily composed and placed in the printer’s hands.
MENU.
Potages.
Mulligatawny.
Poissons.
Pégouse à la Couverture de Laine.[2]
Entrées.
Petits Pâtés d’Homard à la Chasse.[3]
Rognons à la Pain rôti.
Relevés.
Mouton rôti à l’Anglais. Tongues on Gimbals.
Entremets.
Poudin aux Raisins.
Blanc-manger à la Hummock.
Petits Pâtés d’Hahis à la place d’Eccleston.
Dessert.
Poudin glacé à la Hyperborean.
Figues. Noce.
Gâteau à l’lrlandais.
Café et Liqueur á la Jesson.