The birthdays of the officers were invariably celebrated by the best dinners that our indefatigable and energetic caterers could provide, always having in view the chance of the ship spending three winters in the Arctic Regions. As a special indulgence we were also allowed on these occasions a glass of port wine after dinner, a treat that we ordinarily had only twice a week. The composition of the _menus_ for these sumptuous feasts was always a subject of anxious care and forethought on the part of those who were entrusted with this important duty. Long and earnest were the consultations that were held, before one of them was satisfactorily composed and placed in the printer's hands. [Illustration] MENU. POTAGES. Mulligatawny. POISSONS. Pégouse à la Couverture de Laine.[2] ENTRÉES. Petits Pâtés d'Homard à la Chasse.[3] Rognons à la Pain rôti. RELEVÉS. Mouton rôti à l'Anglais. Tongues on Gimbals. ENTREMETS. Poudin aux Raisins. Blanc-manger à la Hummock. Petits Pâtés d'Hahis à la place d'Eccleston. DESSERT. Poudin glacé à la Hyperborean. Figues. Noce. Gâteau à l'lrlandais. Café et Liqueur á la Jesson. _November 11th_, 1875. As we were living in a land in which little could be obtained in the way of change, the object was to diversify as much as possible the names of the same viands, so as to make the guests believe that the dinners were entirely different. The names given to some of the dishes were decidedly original. On the previous page is the first _printed_ bill of fare that was placed on the table. Shortly after the ship had been established in winter quarters, a careful calculation was made of the amount of fresh meat we possessed. By fresh meat, I mean meat of the musk-oxen and sheep that we had killed, and not the fresh _preserved_ meat, of which we had an ample supply. It was found we had sufficient to yield fourteen meals, at the rate of one pound per man per meal. It was, therefore, determined to issue a fresh meat meal twice every three weeks, and, at the doctor's recommendation, this was done on two consecutive days. In his opinion this method of apportioning it was the most conducive to health. Beer, of which we had been provided with ten hogsheads specially brewed for us by Allsopp, was issued, so long as a cask was "on tap," twice a week. On these days half the allowance of spirits only was served out. On Sundays Divine service was regularly performed between decks; the morning and evening services being read on alternate Sundays.