Perhaps the most remarkable and unusual device to enable the captain of a vessel to pocket the wages of a crew appears in a copy of a maritime paper, which I found to-day in a bundle of the skipper’s magazines. It was perpetrated by the master of the British ship “S----,” and consisted in his taking a quantity of liquors of divers sorts to sea and retailing them to the men at immense profit. An investigation at Liverpool showed that this enterprising man had bought twenty cases of whiskey at three dollars and a half a dozen, which he sold to the crew at one dollar per bottle. He also had large stores of gin and beer on board, and the amount of money that the captain must have cleared by the various transactions may be imagined when it is mentioned that the carpenter’s bill for liquors for one voyage footed up a total of sixty-seven dollars, and the men testified that some of them averaged a bottle a day. It seemed to me that the captain’s punishment was rather light, as it consisted in suspending his certificate for three months. Of course, this is a penalty which could not be inflicted upon an American captain, because none of our sailing-ship-masters has a government certificate. Our law-givers do not think that any is necessary, though they require a stiff examination in the case of a steam-ship-master, another sparkling example of the perfection of the United States shipping laws. Latitude, 25° 47′ north; longitude, 130° 46′ west. +September 6+ After breakfast this morning we trembled when we found the wind letting go, for everything indicated a cessation in the Trades; but at ten o’clock they freshened again, and since then we have swung handsomely along over a light swell at seven knots. This is very gratifying, and every day sees us a hundred and seventy-five miles nearer port. My wife is beginning to rejoice at the prospect of fresh vegetables and fruit, though I think I could live very comfortably on the present diet for at least a year. I had to tell the captain to-day, though, not to have any more stews for my sake, for I couldn’t possibly eat another one. This is not astonishing, because, when a week out from New York, I happened to express a desire for a stew, and on every single day since then I have eaten some of this concoction at least once and at times twice. Four solid, uninterrupted months of stews are apt to produce a surfeit thereof. What was worse than anything else, though, was that the steward, desiring to enrich the gravy, at length became addicted to the disagreeable habit of thrusting large pieces of aged, canned butter into each stew, after turning it out of the sauce-pan, so that when the dish reached the table the surface of the stew glittered with little iridescent, golden globules, that danced upon it like drops of yellow quicksilver. Thus decorated, it was a very pleasing dish to contemplate, though familiarity with it bred contempt.