South! Ernest Shackleton (affordable ebook reader .TXT) 📖

a number of boxes of flour, etc., had been stowed in a cabin in the hold, and these we had been unable to get out before we left the ship. Having, therefore, determined as nearly as possible that portion of the deck immediately above these cases, we proceeded to cut a hole with large ice-chisels through the 3 in. planking of which it was formed. As the ship at this spot was under 5 ft. of water and ice, it was not an easy job. However, we succeeded in making the hole sufficiently large to allow of some few cases to come floating up. These were greeted with great satisfaction, and later on, as we warmed to our work, other cases, whose upward progress was assisted with a boat-hook, were greeted with either cheers or groans according to whether they contained farinaceous food or merely luxuries such as jellies. For each man by now had a good idea of the calorific value and nutritive and sustaining qualities of the various foods. It had a personal interest for us all. In this way we added to our scanty stock between two and three tons of provisions, about half of which was farinaceous food, such as flour and peas, of which we were so short. This sounds a great deal, but at one pound per day it would only last twenty-eight men for three months. Previous to this I had reduced the food allowance to nine and a half ounces per man per day. Now, however, it could be increased, and “this afternoon, for the first time for ten days, we knew what it was to be really satisfied.”

I had the sledges packed in readiness with the special sledging rations in case of a sudden move, and with the other food, allowing also for prospective seals and penguins, I calculated a dietary to give the utmost possible variety and yet to use our precious stock of flour in the most economical manner. All seals and penguins that appeared anywhere within the vicinity of the camp were killed to provide food and fuel. The dog-pemmican we also added to our own larder, feeding the dogs on the seals which we caught, after removing such portions as were necessary for our own needs. We were rather short of crockery, but small pieces of venesta-wood served admirably as plates for seal steaks; stews and liquids of all sorts were served in the aluminium sledging-mugs, of which each man had one. Later on, jelly-tins and biscuit-tin lids were pressed into service.

Monotony in the meals, even considering the circumstances in which we found ourselves, was what I was striving to avoid, so our little stock of luxuries, such as fish-paste, tinned herrings, etc., was carefully husbanded and so distributed as to last as long as possible. My efforts were not in vain, as one man states in his diary:

“It must be admitted that we are feeding very well indeed, considering our position. Each meal consists of one course and a beverage. The dried vegetables, if any, all go into the same pot as the meat, and every dish is a sort of hash or stew, be it ham or seal meat or half and half. The fact that we only have two pots available places restrictions upon the number of things that can be cooked at one time, but in spite of the limitation of facilities, we always seem to manage to get just enough. The milk-powder and sugar are necessarily boiled with the tea or cocoa.

“We are, of course, very short of the farinaceous element in our diet, and consequently have a mild craving for more of it. Bread is out of the question, and as we are husbanding the remaining cases of our biscuits for our prospective boat journey, we are eking out the supply of flour by making bannocks, of which we have from three to four each day. These bannocks are made from flour, fat, water, salt, and a little baking-powder, the dough being rolled out into flat rounds and baked in about ten minutes on a hot sheet of iron over the fire. Each bannock weighs about one and a half to two ounces, and we are indeed lucky to be able to produce them.”

A few boxes of army biscuits soaked with seawater were distributed at one meal. They were in such a state that they would not have been looked at a second time under ordinary circumstances, but to us on a floating lump of ice, over three hundred miles from land, and that quite hypothetical, and with the unplumbed sea beneath us, they were luxuries indeed. Wild’s tent made a pudding of theirs with some dripping.

Although keeping in mind the necessity for strict economy with our scanty store of food, I knew how important it was to keep the men cheerful, and that the depression occasioned by our surroundings and our precarious position could to some extent be alleviated by increasing the rations, at least until we were more accustomed to our new mode of life. That this was successful is shown in their diaries.

“Day by day goes by much the same as one another. We work; we talk; we eat. Ah, how we eat! No longer on short rations, we are a trifle more exacting than we were when we first commenced our ‘simple life,’ but by comparison with home standards we are positive barbarians, and our gastronomic rapacity knows no bounds.

“All is eaten that comes to each tent, and everything is most carefully and accurately divided into as many equal portions as there are men in the tent. One member then closes his eyes or turns his head away and calls out the names at random, as the cook for the day points to each portion, saying at the same time, ‘Whose?’

“Partiality, however unintentional it may be, is thus entirely obviated and everyone feels satisfied that all is fair, even though one may look a little enviously at