I can hardly close this portion of the subject without an allusion to the curious principle that obtained when I was sailing in inter-colonial steamers, and may still be in force for all I know to the contrary. It was there usual for all the ship's provisions to be supplied by a speculator on shore, whom we called the _providore_, at a fixed rate per head for every member of the crew, _i.e._ so much for a sailor per day, for a fireman, for an officer, for a second-class passenger, for a saloon passenger--the rate varying from one shilling to half a crown a day. For this the _providore_ not only supplied food, but cooks and attendance. The chief stewards were always supposed to be deeply interested in making the scheme pay, but their peculiar position often led to their being very unjustly abused. Any attempt on their part to stop waste was almost certain to be met by the accusation that they were stinting the food in the interests of the _providore_, and naturally they could look for no countenance from the master or officers. And as the waste forrard was simply abominable, they were always in more or less hot water. Of course they could, and did, control the expenditure of food aft and among the passengers, but the crew did as they liked. I have seen a man go to the galley for breakfast, and receive a tin dish containing four or five pounds of chops and steaks for six men. It is true that they were vilely cooked, and therefore usually as tough as leather. The fellows would turn the meat over, saying bad words the while, and presently one would say, "Well, this isn't good enough for me." Then taking the tin to a port, he would cast its contents overboard, and go calmly to the galley for more. And if he were refused he had only to complain to the master, who would, of course, give no sympathy to a _providore's_ man. Enough food was wasted on that ship to feed a large ship's company every day, and by men who had all known what it meant to be very hungry. CHAPTER XXI. THE STEWARD (SAILING SHIPS).