As soon as the yacht is safely berthed the Master goes on shore to visit the consul, and obtain the longed-for letters and newspapers. In the food department the important question of food at once arises. My hope had always been that we should have found a steward capable of taking over this responsibility, but though we had various changes, and paid the highest wages, we were never able to get one sufficiently reliable, and the work therefore fell on the Stewardess. We at first used to go on shore and cater personally, which is no doubt the most satisfactory method, but in view of the time involved we subsequently relied on the “ships’ chandlers,” who are universal providers, to be found in all ports of any size, and who will bring fresh stores to the ship daily. A very careful examination and comparison of prices is necessary, for one of the annoying parts of owning a boat is that even the smallest yacht-owner is considered fair game for extortion and dishonest dealing. The variation in the cost of commodities in different harbours requires a very elastic mind on the part of the housekeeper, both as to menus in port and purchases for the next stage of the voyage. It puts an extremely practical interest into the list of exports, which formed so dreary a part of geography as taught in one’s own childhood. At Las Palmas prices were much as in pre-war England; at our next port, in Cape Verde Islands, the best meat was sixpence a pound, and fish sufficient for four cost threepence, but the cost of bread was high. At Rio de Janeiro and elsewhere in South America, though most things were ruinous, we obtained enough coffee at very reasonable prices to carry us home; while in Buenos Aires, with mutton at fourpence a pound, it was a matter of regret that the hold was not twice as large.