The surgeon’s advice is often sought with regard to local food supplies. There is very little in the way of animal flesh that one cannot eat if put to it, and a few precautions in cooking can make almost anything palatable. The meat of whales, seals, sea-elephants, sea-leopards and penguins is all very similar, being composed of a dark red coloured flesh of coarse texture. They have a somewhat strong oily taste, which one learns not to dislike in cold regions. The organs, such as the brains, hearts, livers and kidneys, are edible and are said to be rich in anti-neuritic vitamin. One has to beware of parasites. Fish form the diet of most of these animals, and are a prolific source of tape worm, round worm and small thread worms. Often, also, the liver contains small trematodes. Weddell seals and sea-leopards especially seem to be infested with these parasites; on being cut open they have often an unpleasant toxic smell, the intestines swarm with worms, the heart may have small cysts on its surface, small animalculæ may be detected in the bile which flows from the cut liver, and the spleen and lymph glands are often enlarged, showing that the animal is suffering from a general poisoning. Unless the party is starving, such an animal should naturally be rejected _in toto_, although the meat may appear to be sound. The crab-eater seals, which live largely on small crustaceæ, are much more healthy animals. Penguins also require careful examination. Seabirds have a rather strong taste of oil and fishiness, which can largely be removed by soaking them in dilute vinegar for twenty-four hours. Young albatross and paddy birds require no special treatment and are delicious. Fish swarm in Antarctic and sub-Antarctic regions wherever there is shoal water and kelp, as also round the South Atlantic islands, where crayfish also can be obtained. Every effort should be made to vary a diet of preserved provisions by seizing the chance whenever possible of obtaining any of the above.