Lippincott's Magazine of Popular Literature and Science, Volume 17, No. 101, May, 1876 — John Shaqi
Lippincott's Magazine of Popular Literature and Science, Volume 17, No. 101, May, 1876Various
History
Lippincott's Magazine of Popular Literature and Science, Volume 17, No. 101, May, 1876
Various
Literature, Modern -- 19th century -- Periodicals; Science -- Periodicals
We had rough weather for several days, and the ship rolled a good
deal. The captain made us comfortable in a snug corner on the
officers' private deck, where, under the shelter of the bridge, we
could enjoy the view. One amusement was to watch the officer of the
deck eat his dinner seated on a hatchway just in front of the wheel,
and waited on by a most obsequious seaman. The sailor, cap under his
arm, would present a plate of something: if the officer ate it the
man would retire behind him, and with the man at the wheel watch the
disappearance of the contents. If the officer left any or refused a
dish, the sailor would go down to the kitchen for the next course,
first slipping what was left or rejected behind the wheel, and after
presenting the next course to the officer would retire and devour with
great gusto the secreted dish; the helmsman sometimes taking a sly
bite when the officer was particularly engaged.
The Dardanelles were reached very early in the morning. The night
before I had declared my intention to go on deck at daylight and
view the Hellespont, but when I awoke and found it blowing a gale, I
concluded it would not "pay," and turned in for another nap. All that
day we were crossing the Sea of Marmora with the strong current and
wind against us, so it was dark before we reached Constantinople,
and our ship was obliged to anchor in the outer harbor till the next
morning. Seraglio Point rose just before us, and on the left the seven
towers were dimly visible in the starlight. We walked the deck and
watched the lights glimmer and stream out over the Sea of Marmora, and
listened to the incessant barking of the dogs.
Public-domain text, read in full here on John Shaqi.
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