It is in this spirit that we have begun to eat penguin meat. The doubtful recommendation which it has received from other explorers has caused us to shun it; but now, for variety, we would gladly take to anything; even horse meat would be a relish. For some time a few of us have insisted upon collecting and saving all the penguins possible, both for the skins and fresh meat. We have tried the meat several times, and it seems to improve upon acquaintance. It was amusing to watch the first trials: little pieces were taken and tasted, and allowed to settle into the stomach slowly. With a few some time elapsed before a second trial was attempted. Some never ventured farther, and others passed their plates for a second and third helping. No one seemed to eat the penguin steaks with any kind of relish, but somehow we stored away quite a little stack of it. It is rather difficult to describe its taste and appearance; we have absolutely no meat with which to compare it. The penguin, as an animal, seems to be made up of an equal proportion of mammal, fish, and fowl. If it is possible to imagine a piece of beef, an odoriferous codfish, and a canvas-back duck, roasted in a pot, with blood and cod-liver oil for sauce, the illustration will be complete. March 22.--The storm continued through the night and subsided this morning at sunrise, but began again at 3 P.M., and now at 5 P.M. it is blowing a full gale with snow, and a temperature -1.5° C. (29.3° F.). The effect of the wind and the drift has made little change upon the pack in general, but the _Belgica_ is being more and more buried in the accumulating banks. The last wind drove us south nineteen miles, and west twenty-six miles, and this storm, being from about the same direction, will undoubtedly drive us still farther into the frigid unknown.