The master takes the bearing and distance of the last point of departure upon the land, and from that point the ship's reckoning begins, and is regularly kept in the log-book. The chief mate keeps the log-book, but the master examines and corrects the reckoning every day. The master also attends to the chronometer, and takes all the observations, with the assistance of his officers, if necessary. Every day, a few minutes before noon, if there is any prospect of being able to get the sun, the master comes upon deck with his quadrant or sextant, and the chief mate also usually takes his. The second mate does not, except upon a Sunday, or when there is no work going forward. As soon as the sun crosses the meridian, eight bells are struck, and a new sea day begins. The reckoning is then corrected by the observation, under the master's superintendence. The master also takes the lunar observations, usually with the assistance of both his officers; in which case, the master takes the angle of the moon with the star or sun, the chief mate takes the altitude of the sun or star, and the second mate the altitude of the moon. In regulating the hours of duty and sleep, the meal times, the food, &c., the master has absolute power; yet the customs are very nearly the same in all vessels. The hour of breakfast is seven bells in the morning, (half after seven,) dinner at noon, and supper whenever the day's work is over. If the voyage is a long one, the crew are usually put upon an allowance of bread, beef, and water. The dispensing of the stores and regulating of the allowance lies, of course, with the master, though the duty of opening the casks, weighing, measuring, &c., falls upon the second mate. The chief mate enters in the log-book every barrel or cask of provisions that is broached. The steward takes charge of all the provisions for the use of the cabin, and keeps them in the pantry, over which he has the direct control. The average of allowance, in merchant vessels, is six pounds of bread a week, and three quarts of water, and one pound and a half of beef, or one and a quarter of pork, a day, to each man.