Our cook, Einer Olsen, could prepare a rum omelette--now, I must not let my tongue run away with me--just as well as any chef in the best hotel of any seaside resort, and that is not saying enough. Apart from this he absolutely astonished us with what he called “gateau danoise” (Olsen was a linguist). I sought in vain, from the point of view of a baker, to analyze this confection, but without success. The nearest I can describe it is a cross between a cream bun and a “gateau de mille feuilles.” _He_ got up still earlier in the morning than Rönne and thus deprived him of his record-breaking honor. Our stay in King’s Bay began really with the baptism of the “salon.” That was on Sunday April 19th. The furniture of the “salon” was quite different from what it originally had been. Its contents were composed of a long board and four trestles. In addition to this, and on account of the shortage of room elsewhere, it was necessary for the “salon” to house the pantry. This stood beside the entrance. A little gramophone supplied us with all the _jazz_ we desired. In addition to this it could play music! But what was missing in the way of furniture in the “salon” was made up for by the culinary masterpieces. And here competition was strengthened by originality. Yes, there were even a few who risked saying that.... No, I won’t repeat it, as one says so many things. On the evening of the christening there were twenty-six people round the table. I see by my diary that the number was “legion,” but my diary _has_ to be discreet, so it keeps silent about the rest. There is nothing particular to relate about the days which followed. One followed the other just exactly as ordained by the almanac. Some (yes, the most) were beautifully sunny and beautifully colored from the magnificent glaciers. Others were overshadowed with fog and snow. The day in the week which we looked forward to with the most pleasure was not Sunday, as you might be inclined to believe, but Friday. Every Friday at 5:30 P.M. there was a steam bath; a proper, really good steam bath. There was nothing mean about the heat in this as we had coal all around us, wherever we went, and wherever we stood. It was far meaner as regards the quantity of water, but we did not bother about that. The bath was naturally very popular. In the morning the ladies had their turn; in the afternoon the Directors with their staff along with the members of the expedition. Saturday was bath day for the miners. Over and above this a very important piece of work had to be done in these days: i.e., getting the provisions and equipment ready for the flight. In case it should interest anybody, I will here repeat my list exactly as it appeared: _Provisions_ Salt Beef 400 gr. per man per day Chocolate 250 gr. „ Biscuits 125 gr. „ Dried milk 100 gr. „ Malted milk 125 gr. „ Total 1000 gr. kg. _Rucksack_