Section, showing Interior of "Nimrod"
1. Forecastle. 2. Stores. 3. Chain locker. 4. Fore hold. 5. Lower hold. 6. Stoke hold. 7. Carpenters' shop. 8. Cook's Galley. 9. Engine room. 10. Engine room. 11. Boiler. 12. After hold. 13. Lower hold. 14. After bridge. 15. Officer's quarters. 16 Captain's quarters. 17. Oyster alley. (See page 19.)
My intention was that the expedition should leave New Zealand at the beginning of 1908, and proceed to winter quarters on the Antarctic continent, the ship to land men and stores and then return. By avoiding the ship being frozen in, the use of a relief ship would be unnecessary, as the same vessel could come south again the following summer and take us off.
Before we finally left England I had decided that if possible I would establish my base on King Edward VII Land instead of at the Discovery winter quarters in McMurdo Sound, so that we might break entirely new ground. The narrative will show how, as far as this particular matter was concerned, my plans were upset by the demands of the situation. Owing largely to the unexpected loss of ponies before the winter, the journey to King Edward VII Land over the Barrier was not attempted.
As the expedition was entirely my own venture I decided that I would have no committee, and thus I avoided delays that are inevitable when a group of men have to arrive at a decision on points of detail. The aim of one who undertakes to organise such an expedition must be to provide for every contingency, and in dealing with this Work I was fortunate enough to secure the assistance of Mr. Alfred Reid, who had already gained considerable experience in connection with previous polar ventures, and who—as manager of the expedition—was invaluable to me.
CHAPTER II
I—SUPPLIES
For a polar expedition the food must in the first place be wholesome and nourishing in the highest possible degree. Scurvy—that dread disease—was once regarded as the inevitable result of a prolonged stay in ice-bound regions, but by selecting food-stuffs which had been prepared on scientific lines we entirely avoided any sickness attributable directly or indirectly to the foods we took with us.
In the second place the food taken on the sledging expeditions must be as light as possible, always remembering that in very low temperatures the heat of the body can be maintained only by use of fatty and farinaceous foods in fairly large quantities. The sledging-foods must also be such as do not require prolonged cooking, for the amount of fuel that can be carried is limited. It must even be possible to eat these foods without any cooking, because the fuel may be lost or exhausted.
As regards foods for use at the winter quarters of the expedition a greater variety was possible, for the ship might be expected to reach that point and weight was consequently of less importance. My aim was to get a large variety of foods for the winter night, when the long months of darkness severely strain men unaccustomed to the conditions.
I based my estimates on the requirements of twelve men for two years, but this was added to in New Zealand when the staff was increased.