As a matter of fact, I have
seen passengers, after many sips, still doubting which had been
supplied them. In the way of eatables at the same meal we were
gloriously favoured; for in addition to porridge, which was common
to all, we had Irish stew, sometimes a bit of fish, and sometimes
rissoles. The dinner of soup, roast fresh beef, boiled salt junk,
and potatoes, was, I believe, exactly common to the steerage and
the second cabin; only I have heard it rumoured that our potatoes
were of a superior brand; and twice a week, on pudding-days,
instead of duff, we had a saddle-bag filled with currants under the
name of a plum-pudding. At tea we were served with some broken
meat from the saloon; sometimes in the comparatively elegant form
of spare patties or rissoles; but as a general thing mere chicken-
bones and flakes of fish, neither hot nor cold. If these were not
the scrapings of plates their looks belied them sorely; yet we were
all too hungry to be proud, and fell to these leavings greedily.
These, the bread, which was excellent, and the soup and porridge
which were both good, formed my whole diet throughout the voyage;
so that except for the broken meat and the convenience of a table I
might as well have been in the steerage outright. Had they given
me porridge again in the evening, I should have been perfectly
contented with the fare.
Pages:
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25