On the 29th Mr. Hansen was able to make room for us alongside his little pier, where we proceeded to take in water. Owing to the low temperature the water in the hose froze solid and it became necessary to clear the galley to thaw it, the process being carried out section by section till all was clear. Green had the dinner in process of cooking, and was quite perturbed when he had to sweep away all his pots and pans to make room for the hose—such is an example of what a cook has to put up with at sea. On May 1st we took aboard what stores we required and the mails for Tristan da Cunha. We received from Mr. Hansen some final presents in the form of a pig and several small but useful sundries, and from Captain Manson of the _Albuera_ an additional two crates of fresh potatoes. On the 2nd we said good-bye to Leith Harbour, which we had regarded as our South Georgia home and where we had received so much kindness, not only from Mr. Hansen, the manager, who had done everything in his power to assist us, but from Dr. Aarberg, who had looked after Carr whilst we had been carrying out the soundings about the island and had been of assistance to the surgeons in many ways. Our thanks are due to Mrs. Aarberg also, for with much kindly thoughtfulness she had asked us to entrust to her care such articles of clothing as might require the “stitch in time.” [Illustration: ON THE WAY TO THE CAIRN—SEEN IN THE DISTANCE _Photo: Wilkins_] [Illustration:LOOKING SHOREWARDS FROM THE CAIRN A winter view of Gritviken Harbour, with the magistrate’s house in the foreground _Photo: Dr. Macklin_] [Illustration: OUR FAREWELL TO THE BOSS Old companions of Sir Ernest Shackleton gathered about his grave in the little Gritviken Cemetery _Photo: Wilkins_] As a result of our stay we were refreshed and full of vigour, for the spell ashore and in harbour had done us all good. Thanks also to the various managers we had been able to vary the diet from our own preserved provisions to fresh food in the form of pork, reindeer and whale-meat, which provided a most pleasant change. We were able to catch also Cape pigeons and albatross, which when properly cooked make quite good eating. The former have an oily taste which can be largely removed by soaking them for twenty-four hours in dilute vinegar. I seized every chance of sending away the boats to catch fresh fish, which are found in great quantity about the coast. Macklin, Jeffrey, Green and Hussey (whilst he was with us) were those most often engaged in this work, which was not always pleasant. An entry in one diary reads: