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Updated: May 16, 2025
July 24: Still northward-bound, with the sea rolling and washing over the ship; and the Erik in the distance seems to be getting her share of the wash. She is loaded heavily with fresh whale-meat, and is purposely keeping in leeward of us to spare us the discomfort of the odor. July 25 and 26: Busy with my carpenter's kit in the Commander's cabin and elsewhere.
We had also taken aboard a ton of whale-meat for the dogs. The big chunks of meat were hung up in the rigging, out of reach but not out of sight of the dogs, and as the 'Endurance' rolled and pitched, they watched with wolfish eyes for a windfall. I was greatly pleased with the dogs, which were tethered about the ship in the most comfortable positions we could find for them.
From Sydney to Hawks Harbor, where we met the Erik, has been uneventful except for the odor of the Erik, which is loaded with whale-meat and can be smelled for miles. We passed St. Paul's Island and Cape St. George early in the day and through the Straits of Belle Isle to Hawks Harbor, where there is a whale-factory. From here we leave for Turnavik.
Coaling and stowing of whale-meat aboard the Roosevelt was finished at noon, August 15, and all day Sunday, August 16, all hands were at the job transferring to the Erik the boxes of provisions that were to be left at the cache at Etah. Bos'n Murphy and Billy Pritchard, the cabin-boy, are to stay as guard until the return of the Roosevelt next summer.
They all presented a somewhat jaded and haggard look, as of men who had dined not wisely but too well, nor did the odour of stale whale-meat that clung to them add to their attractions. Repentance for excesses or gluttony did not seem to trouble them, for they evidently considered it would have been a sin not to take with both hands the gifts the gods had so bountifully provided.
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