distance over the heads
of the spectators. His next performance was even more startling. First,
he dexterously laid himself upon his back along the pole on top of the
ladder. Thus balanced, he had six native daggers, with broad,
double-edged blades, thrown to him, and caught each one in turn. Having
got them all, he threw them one by one several yards above his head,
catching them as they fell, and having always four in the air at the
same moment. After a few minutes he let all the daggers drop upon his
body, with the blades uppermost.

His next feat was, if possible, still more remarkable. An iron rod about
three feet long was stood upright on the pole; upon the top of it he
rested a large, shallow, wooden bowl, holding the rod balanced so
exactly that it kept quite perpendicular. With a sudden jump, the
performer seated himself in this bowl and caught twelve brass balls
thrown up to him. Projecting the whole lot into the air, he kept them
constantly in motion for several minutes, then sprang to his feet and
_stood_ in the bowl with the balls spinning round him. After a few
minutes he jumped upon the pole, letting the balls, the rod, and the
bowl drop to the ground. As a finish, the little man descended the
ladder upon his hands, going head first, and amid shouts of applause
bowed and retired.

J. R. S. C.

AFLOAT ON THE DOGGER BANK.

A Story of Adventure on the North Sea and in China.

(_Continued from page 190._)

CHAPTER II.

From the clothes shop Charlie went to the Fishermen's Home, where he
found his bow-legged friend.

'Well,' Charlie said, when they were alone, 'what do you think of my
rig-out?'

'No good at all, sir,' the fisherman declared.

'Why not?' Charlie asked, somewhat astonished.

'Because, when you are cooking, the fewer things you have on the better
you work. When you have a oven each side of you----'

'Are you a cook, then?' Charlie interrupted.

'Yes, sir.'

'Then why did you not tell me so? I can't go aboard the _Sparrow-hawk_
as a cook, for I have never cooked anything but chestnuts in my life.'

'That doesn't matter, sir. North Sea fishermen are not very particular.
The great thing to remember is always to serve up a meal at the proper
time. If it isn't done, don't keep them waiting, but let them have it
underdone. Never let your fire go out day or night, and always keep your
kettle boiling.'

'Do the fellows ever want pudding?'

'Plum duff three times a week.'