t was dromedary beef; but I do not know, for
certain, how that was. They had dumplings too; small, but substantial,
symmetrically globular, and indestructible dumplings. I fancied that you
could feel them, and roll them about in you after they were swallowed.
If you stooped over too far forward, you risked their pitching out
of you like billiard-balls. The bread--but that couldn't be helped;
besides, it was an anti-scorbutic; in short, the bread contained the
only fresh fare they had. But the forecastle was not very light, and it
was very easy to step over into a dark corner when you ate it. But all
in all, taking her from truck to helm, considering the dimensions of the
cook's boilers, including his own live parchment boilers; fore and aft,
I say, the Samuel Enderby was a jolly ship; of good fare and plenty;
fine flip and strong; crack fellows all, and capital from boot heels to
hat-band.

But why was it, think ye, that the Samuel Enderby, and some other
English whalers I know of--not all though--were such famous, hospitable
ships; that passed round the beef, and the bread, and the can, and the
joke; and were not soon weary of eating, and drinking, and laughing?
I will tell you. The abounding good cheer of these English whalers
is matter for historical research. Nor have I been at all sparing of
historical whale research, when it has seemed needed.

The English were preceded in the whale fishery by the Hollanders,
Zealanders, and Danes; from whom they derived many terms still extant
in the fishery; and what is yet more, their fat old fashions,
touching plenty to eat and drink. For, as a general thing, the English
merchant-ship scrimps her crew; but not so the English whaler. Hence, in
the English, this thing of whaling good cheer is not normal and natural,
but incidental and particular; and, therefore, must have some special
origin, which is here pointed out, and will be still further elucidated.

During my researches in the Leviathanic histories, I stumbled upon an
ancient Dutch volume, which, by the musty whaling smell of it, I
knew must be about whalers. The title was, "Dan Coopman," wherefore I
concluded that this must be the invaluable memoirs of some Amsterdam
cooper in the fishery, as every whale ship must carry its cooper. I was
reinforced in this opinion by seeing that it was the production of one
"Fitz Swackhammer." But my friend Dr. Snodhead, a very learned man,
professor of Low Dutch and High German in th