In about two weeks we had settled down into the routine of life at sea. Sailors are apt to term theirs a “dog’s life.” I never did. It was a peculiar life, and in some respects an unpleasant one--like many others on land. But it was not a “dog’s life.” There was plenty to eat, and we relished our “lobscouse,” hard tack, salt junk, beans, codfish, potatoes and Sunday’s and Thursday’s duff. The hours for labor were not exhausting. It was “watch and watch, four hours off and four hours on.” Many a New York retail grocer’s clerk, who turns to at 5 in the morning and never leaves off until 11 at night, would revel on such regulation of time and labor. So would many a sewing-girl. We had plenty of time for sleep. If called up at 4 every alternate morning, and obliged to stand watch until 8 <small>A.M.</small>, we could “turn in” at that hour after breakfast and sleep till noon. Apart from the alternate watches the work or “jobs” occupied about six hours per day. True, there was at times some heavy work, but it was only occasional. Sailor-work is not heavy as compared with the incessant fagging, wearing, never-ending character of some occupations on shore. Skill, agility, and quickness are in greater demand than mere brute strength. Lobscouse is a preparation of hard bread, first soaked and then stewed with shredded salt beef. It looks somewhat like rations for a delicate bear when served out by the panful. But it is very good. Salt beef is wonderfully improved by streaks of fat through it. These serve the foremast hands in place of butter. I know of no better relish than good pilot bread and sliced salt junk, with plenty of clean white fat. On shore that quart of boiling hot liquid, sweetened with molasses and called tea, would have been pitched into the gutter. At sea, after an afternoon’s work, it was good. With similar content and resignation, not to say happiness, we drank in the morning the hot quart of black fluid similarly sweetened and called coffee. It was not real coffee. I don’t know what it was. I cared not to know. Of course we grumbled at it. But we drank it. It was “filling,” and was far better than the cold, brackish water, impregnated thickly with iron rust, a gallon of which was served out daily. For the fresh water was kept below in an iron tank, and, as the deck leaked, a small portion of the Atlantic had somehow gained admission to it and slightly salted it. It resembled chocolate to the eye, but not to the palate. CHAPTER IV. MUCH WATER AND MUTINY.