Some who were fortunate enough to catch penguins with fairly large undigested fish in their gullets used to warm these up in tins hung on bits of wire round the stove.

“All the meat intended for hooshes is cut up inside the hut, as it is too cold outside.  As the boards which we use for the purpose are also used for cutting up tobacco, when we still have it, a definite flavour is sometimes imparted to the hoosh, which, if anything, improves it.”

Their diet was now practically all meat, and not too much of that, and all the diaries bear witness to their craving for carbohydrates, such as flour, oatmeal, etc.  One man longingly speaks of the cabbages which grow on Kerguelen Island.  By June 18 there were only nine hundred lumps of sugar left, i.e., just over forty pieces each.  Even my readers know what shortage of sugar means at this very date, but from a different cause.  Under these circumstances it is not surprising that all their thoughts and conversation should turn to food, past and future banquets, and second helpings that had been once refused.

A census was taken, each man being asked to state just what he would like to eat at that moment if he were allowed to have anything that he wanted.  All, with but one exception, desired a suet pudding of some sort—­the “duff” beloved of sailors.  Macklin asked for many returns of scrambled eggs on hot buttered toast.  Several voted for “a prodigious Devonshire dumpling,” while Wild wished for “any old dumpling so long as it was a large one.”  The craving for carbohydrates, such as flour and sugar, and for fats was very real.  Marston had with him a small penny cookery book.  From this he would read out one recipe each night, so as to make them last.  This would be discussed very seriously, and alterations and improvements suggested, and then they would turn into their bags to dream of wonderful meals that they could never reach.  The following conversation was recorded in one diary: 

“Wild:  ‘Do you like doughnuts?’

“McILROY:  ‘Rather!’

“Wild:  ‘Very easily made, too.  I like them cold with a little jam.’

“McILROY:  ‘Not bad; but how about a huge omelette?’

“Wild:  ‘Fine!’ (with a deep sigh).

“Overhead, two of the sailors are discussing, some extraordinary mixture of hash, apple-sauce, beer, and cheese.  Marston is in his hammock reading from his penny cookery book.  Farther down, some one eulogizes Scotch shortbread.  Several of the sailors are talking of spotted dog, sea-pie, and Lockhart’s with great feeling.  Some one mentions nut-food, whereat the conversation becomes general, and we all decide to buy one pound’s worth of it as soon as we get to civilization, and retire to a country house to eat it undisturbed.  At present we really mean it, too!”

Midwinter’s day, the great Polar festival, was duly observed.  A “magnificent breakfast” of sledging ration hoosh, full strength and well boiled to thicken it, with hot milk was served.  Luncheon consisted of a wonderful pudding, invented by Wild, made of powdered biscuit boiled with twelve pieces of mouldy nut-food.  Supper was a very finely cut seal hoosh flavoured with sugar.