Through the first Antarctic night, 1898-1899 : $b a narrative of the voyage of the "Belgica" among newly discovered lands and over an unknown sea about the south poleCook, Frederick Albert
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Through the first Antarctic night, 1898-1899 : $b a narrative of the voyage of the "Belgica" among newly discovered lands and over an unknown sea about the south pole
Cook, Frederick Albert
Antarctica; Antarctica -- Discovery and exploration -- Belgian; Belgica (Ship); Voyages and travels
[Illustration: A New Crevasse.]
For fifteen minutes before and after twelve o’clock the sky and the ice
are flooded by a wealth of fascinating colours. The northern sky is
such that one momentarily expects the sun to rise. Here are the warm
shades of red and yellow and on the snow, looking in this direction,
there is a noticeable flesh colour in which one sees fetching lines
of lilac. In the opposite direction there are some weird shades of
blue-black and a few dead sheets of gray-blue in shadowed surfaces,
in the caverns of bergs, and in the fissures, but the mixed shades of
green and purple and violet are also displayed with crystal purity. I
cannot describe this short spell of midday glory as it impresses me. If
I could wield a brush, and lay these colours on canvas I feel that one
of the ambitions of my life would be accomplished. But I cannot--and
what am I to do in black, with an overworked pen, frosty ink, and a
mind which is wearied as soon as the cheer of noonday passes?
To the first of May our health had been fairly good. We have had little
complaints and some insignificant injuries, bruises, cuts, strains, and
frost bites, but there has been little of which to make a medical note.
Since entering the pack our spirits have not improved. The quantity
of food which we have consumed, individually and collectively, has
steadily decreased and our relish for food has also slowly but steadily
failed. There was a time when each man enjoyed some special dish and by
distributing these favoured dishes at different times it was possible
to have some one gastronomically happy every day. But now we are tired
of everything. We despise all articles which come out of tin, and a
general dislike is the normal air of the _Belgica_. The cook is
entitled, through his efforts to please us, to kind consideration, but
the arrangement of the menu is condemned, and the entire food store is
used as a subject for bitter sarcasm. Everybody having any connection
with the selection or preparation of the food, past or present, is
heaped with some criticism. Some of this is merited, but most of it
is the natural outcome of our despairing isolation from accustomed
comforts.
Public-domain text, read in full here on John Shaqi.
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