But the 'extracts of meat' _are_ of great use in making rich and delicious gravies. They may not be very economical, but that cannot be perfectly studied in a boat, and it is possible to dress up the not too stewed contents of the stewpot, after the soup has been poured off, with a few capers, a little salt, a suspicion of pepper, and a thickened gravy made of 'extract of beef,' just thick enough to make a coating around each piece of meat--call it 'stewed beef,' or a more elaborate name if you like--and you will find that not only will none of it be left, but also no one will suspect it to be the remains of the soup at table a quarter of an hour before. The fish we have had meantime, it goes without saying, considering we are in Dublin Bay, is abundant and delicious. I do not know why Dublin Bay herrings should have such a delicate and inimitable flavour. The fish are much smaller than the Scotch herrings and are beautifully marked, and require only a drop or two of Harvey's sauce (Lazenby's) to bring out the proper flavour--they are of course grilled. [Illustration: Ireland's Eye.] With the small stores I have found it economical and convenient to set aside portions for each day. Thus, if the cruise is to be for ten days, I wrap up ten portions of cheese, for example, in air-tight paper, and there is not a moment's loss of time when cheese is required for dinner. Butter for each day is similarly kept in jars; that which is over after each day is not wasted. Bread is kept in glazed earthen crocks with covers; salt in glazed earthenware jars; tea and coffee in bottles with air-tight screw covers; everything that can be put into an air-tight case is so protected, and each case has a particular fitting in a particular locker, so that no time is lost looking for it, no room is wasted, and if the boat gives a lurch or two nothing falls about nor is spilled. In a coasting cruise you can always send a boat ashore for plenty of fresh vegetables; but, except fish, eggs, and crustacea, you cannot get any other good provisions at any provincial place of call.