Perigal had, in fact, already, more prisoners than his own crew now mustered. Our new prize was the Audacieuse, a larger vessel and better armed than the Espoir. By nightfall we had made great progress in getting the prize to rights, and as our own vessel had suffered but little, we were able to bestow all our strength upon her. Both Perigal and McAllister were very anxious to continue the cruise together. The objection to this was the number of our prisoners. Still, as McAllister argued, the commander of the prize, Lieutenant Préville was a very quiet sort of fellow, and the men left on board were orderly and well-behaved, so that he should have no difficulty in keeping them under.
“But, remember, McAllister, that crews have sometimes risen against their captors, and retaken their vessels. It will be necessary to be very careful,” observed Perigal.
“Oh, never fear, my old fellow; I should think that we seven Englishmen could keep a dozen or more Frenchmen in order,” answered McAllister, with a somewhat scornful laugh. “If we go into action, we will clap them under hatches, and they will be quiet enough, depend on that.”
At length Perigal yielded, and the Audacieuse’s mast-head having been fished, and all other damages made good, we continued our cruise together. Lieutenant Préville was a gentleman, and really a very pleasant fellow; and, to show our appreciation of his good qualities, we invited him to live in his own cabin and to partake of the delicacies which he had laid in for his own especial use, which was generous on our part; and which conduct he did not fail to acknowledge by doing ample justice to the viands. He frequently, too, would tuck up his sleeves, and, going into the galley, would cook dishes, which I doubt that any Parisian chef could have surpassed.
“Ah, ma foi,” he observed in French, when we complimented him on his success, “in my opinion a man has no right to claim the character of a civilised being, much less of a chef, unless he can produce a complete dinner from an old tom-cat and a bundle of nettle-tops. He should depend on the fire and the sources managed by his own skill. The rest of the materials are nothing. The fire brings everything to the same condition.” Certainly Lieutenant Préville managed to give us an infinite variety of dishes, to all appearance, the foundation of which, to the best of my belief, was salt pork, and beef of a very tough and dry nature. Of course, such a man would soon win his way into the good graces of far more stoical beings than English midshipmen are apt to be at present, or were in those good old days.
Chapter Eleven.
“Well, Marmaduke, my boy, we are having a jolly cruise of it,” observed McAllister one afternoon, as we walked the deck together, having just partaken of an especially good dinner, dressed by our most polite and obsequious prisoner, Lieutenant Préville. “If we could but fall in with two or three more fat prizes we should be able to set up as independent gentlemen when we get back home again, and I should be able to regain the lands of the McAllisters from the southern churl who has dared to take possession of them.”
“They are not very extensive, then, I conclude,” I observed. “A midshipman’s share of prize-money, even for the richest galleon of old Spain, would not go far to purchase much of an estate.”