r and of its degree of saltness at
varying depths; the collection and examination of such animals as are
to be found in these northern seas; the ascertaining of the amount of
electricity in the air; the observation of the formation of the ice,
its growth and thickness, and of the temperature of the different
layers of ice; the investigation of the currents in the water under it,
etc., etc. I had the main charge of this department. There remains to
be mentioned the regular observation of the aurora borealis, which we
had a splendid opportunity of studying. After I had gone on with it
for some time, Blessing undertook this part of my duties; and when
I left the ship I made over to him all the other observations that
were under my charge. Not an inconsiderable item of our scientific
work were the soundings and dredgings. At the greater depths it was
such an undertaking that every one had to assist; and, from the way
we were obliged to do it later, one sounding sometimes gave occupation
for several days.

One day differed very little from another on board, and the description
of one is, in every particular of any importance, a description of all.

We all turned out at eight, and breakfasted on hard bread (both rye
and wheat), cheese (Dutch-clove cheese, Cheddar, Gruyere, and Mysost,
or goat's-whey cheese, prepared from dry powder), corned beef or corned
mutton, luncheon ham or Chicago tinned tongue or bacon, cod-caviare,
anchovy roe; also oatmeal biscuits or English ship-biscuits--with
orange marmalade or Frame Food jelly. Three times a week we had
fresh-baked bread as well, and often cake of some kind. As for our
beverages, we began by having coffee and chocolate day about; but
afterwards had coffee only two days a week, tea two, and chocolate
three.

After breakfast some men went to attend to the dogs--give them their
food, which consisted of half a stockfish or a couple of dog-biscuits
each, let them loose, or do whatever else there was to do for them. The
others went all to their different tasks. Each took his turn of a
week in the galley--helping the cook to wash up, lay the table, and
wait. The cook himself had to arrange his bill of fare for dinner
immediately after breakfast, and to set about his preparations at
once. Some of us would take a turn on the floe to get some fresh air,
and to examine the state of the ice, its pressure, etc. At 1 o'clock
all were assembled for dinner, which generally consisted of three