“It was scarcely possible to induce the passengers to sweep the decks after their meals, or to be decent in respect to the common wants of nature; in many cases, in bad weather they would not go on deck, their health suffered so much that their strength was gone, and they had not the power to help themselves. Hence the between-decks was like a loathsome dungeon. When hatchways were opened under which the people were stowed, the steam rose and the stench was like that from a pen of pigs. The few beds they had were in a dreadful state, for the straw, once wet with sea-water, soon rotted, beside which they used the between-decks for all sorts of filthy purposes. Whenever vessels put back from distress all these miseries and sufferings were exhibited in the most aggravated form. In one case it appeared that, the vessel having experienced rough weather, the people were unable to go on deck and cook their provisions; the strongest maintained the upper hand over the weakest, and it was even said that there were women who died of starvation. At that time the passengers were expected to cook for themselves, and from their being unable to do this the greatest suffering arose. It was naturally at the commencement of the voyage that this system produced its worst effects, for the first days were those in which the people suffered most from sea-sickness, and under the prostration of body thereby induced, were wholly incapacitated from cooking. Thus though provisions might be abundant enough, the passengers would be half-starved.” In an interesting book entitled _Reminiscences of Early Australian Life_, a vivid description is given of maritime affairs in 1853. The writer, who had arrived at Melbourne in 1840, says that: “Since that time the town of Melbourne had developed from a few scattered and straggling wooden buildings, with muddy thoroughfares interspersed with stumps of gum trees, into a well-built and formed city, with wide, and well-made streets, symmetrically laid out, good hotels, club houses, and Government buildings. Port Phillip Bay, in which two or three vessels used to repose at anchor for months together, was now the anchorage ground of some of the finest and fastest clippers afloat.”