The Rescue Ship Sighted
The ringed penguins migrated north the day after we landed at Cape Wild, and though every effort was made to secure as large a stock of meat and blubber as possible, by the end of the month the supply was so low that only one hot meal a day could be served. Twice the usual number of penguin steaks were cooked at breakfast, and the ones intended for supper were kept hot in the pots by wrapping up in coats, etc. “Clark put our saucepanful in his sleeping-bag to-day to keep it hot, and it really was a great success in spite of the extra helping of reindeer hairs that it contained. In this way we can make ten penguin skins do for one day.”
Some who were fortunate enough to catch penguins with fairly large undigested fish in their gullets used to warm these up in tins hung on bits of wire round the stove.
“All the meat intended for hooshes is cut up inside the hut, as it is too cold outside. As the boards which we use for the purpose are also used for cutting up tobacco, when we still have it, a definite flavour is sometimes imparted to the hoosh, which, if anything, improves it.”
Their diet was now practically all meat, and not too much of that, and all the diaries bear witness to their craving for carbohydrates, such as flour, oatmeal, etc. One man longingly speaks of the cabbages which grow on Kerguelen Island. By June 18 there were only nine hundred lumps of sugar left, i.e., just over forty pieces each. Even my readers know what shortage of sugar means at this very date, but from a different cause. Under these circumstances it is not surprising that all their thoughts and conversation should turn to food, past and future banquets, and second helpings that had been once refused.
A census was taken, each man being asked to state just what he would like to eat at that moment if he were allowed to have anything that he wanted. All, with but one exception, desired a suet pudding of some sort—the “duff” beloved of sailors. Macklin asked for many returns of scrambled eggs on hot buttered toast. Several voted for “a prodigious Devonshire dumpling,” while Wild wished for “any old dumpling so long as it was a large one.” The craving for carbohydrates, such as flour and sugar, and for fats was very real. Marston had with him a small penny cookery book. From this he would read out one recipe each night, so as to make them last. This would be discussed very seriously, and alterations and improvements suggested, and then they would turn into their bags to dream of wonderful meals that they could never reach. The following conversation was recorded in one diary:
“WILD: ‘Do you like doughnuts?’
“McILROY: ‘Rather!’
“WILD: ‘Very easily made, too. I like them cold with a little jam.’