and cooped up for months within such narrow limits! This reflection leads me naturally to the consideration of that line of conduct which should, on all occasions, be maintained by those who wish to pass their time as agreeably as circumstances will admit, and to appear respectable. In the first place, the captain will exact from every one on board, of whatever class, a perfect attention to the regulations of his ship: were he to allow any deviation, the whole would be aiming at the same indulgence, and subordination would be annihilated! It is customary, whenever a person ascends from the gun-deck to the quarter-deck, or goes upon it from the cuddy, &c. to touch his hat; even though no one should appear there: a breach of this rule would be considered grossly insulting, and might induce to rebuke, by no means pleasant to the feelings, or adding to the credit, of a gentleman. When it is considered with what a high hand the officers of ships are obliged to uphold their authority, over a numerous crew composed of all nations, and often including the most hardened and daring culprits, we cannot but applaud every practice tending to preserve order, regularity, and decorum. The hour for breakfast may be generally stated to be eight, for dinner two, for tea six, and for supper nine. The first is announced by the great bell on the fore-castle, which always rings a sonorous peal when the watch, or guard, is to be relieved: tea-time is known by the same signal. As the dinner hour does not correspond with the relief of the watch, it is usual to warn the passengers and officers by beat of drum: the tune of ‘Roast-beef’ being daily heard, though it rarely leads to a participation of that viand whence its designation is derived. Very little notice is required to call together those who are disposed to partake of supper: for the most part, the company amuse themselves with cards, music, &c. during the evenings; or, when the weather admits, walk the quarter-deck; observing to keep on the windward side; which is held to be the privilege only of the captain, the three senior mates, the purser, the surgeon, and those passengers who board at the captain’s table. Although nothing very sumptuous is to be expected on board-ship, yet there will be little or no cause to complain of deficiency. The breakfast ordinarily consists of good tea and coffee, with excellent biscuit, and, at times, rolls; which, as well as every species of leavened bread, come under the marine designation of ‘soft-tommy.’ The butter, to be sure, is not to be boasted of; it being utterly impossible to prevent its melting, so as to resemble liquid honey.