the constitution, and enable a man to endure hardship and perform
labor to a greater extent that would be the case if he drank
nothing stronger than water. Rum was, therefore, included among
the ship's stores as an important means of keeping the ship's
company in good humor, reviving their spirits and energies when
overcome with fatigue or exposure, and strengthening them for a
hard day's work.

Those days have passed away. It is now known that those
doctrines were false; that spiritous liquors, as a drink, never
benefit mankind, but have proved one of the greatest scourges
with which the human race has been afflicted. It is no longer
believed that grog will insure the faithful performance of a
seaman's duty, and it is excluded from our ships, so far as the
forecastle is concerned; and if it were never allowed to visit
the cabin, the crews, in some cases, would lead happier lives,
there would be fewer instances of assault and battery, revolts
and shipwrecks, and the owners and underwriters would find the
balance at the end of the voyage more decidedly in their favor.

Among the customs on shipboard which attracted my particular
attention, was the manner in which the sailors partook of their
meals. There was no tedious ceremony or fastidious refinement
witnessed on these occasions. At twelve o'clock the orders were
promptly given, "Call the watch! Hold the reel! Pump ship! Get
your dinners!" With never-failing alacrity the watch was called,
the log thrown, and the ship pumped. When these duties were
performed, a bustle was seen about the camboose, or large cooking
stove, in which the meals were prepared. In pleasant weather it
was usual for the sailors to take their meals on deck; but no