In practice we do not use so low a temperature as that above mentioned, which would blister some hands, and leaves a hoar frost over the contents of the box. We simply fill the box with gas at ordinary temperature, taking advantage only of its antiseptic properties. We have kept lobsters under a little pressure for six months. At the end of that time they had not parted with the delicate flavour of fresh lobster, and were totally unlike the tinned lobster one buys, which, with nearly all the tinned meats I know of, will keep you from starvation, and that is all that can be said in their behalf. The prolonged high temperature to which they must be subjected in order to kill the bacillic spores practically destroys the best qualities of the natural juices. Some of the tinned vegetables are good and nutritious. Apples, French peas, French beans, pineapples, sweet corn, potatoes, pears, peaches, and tomatoes, arranged in order of merit as I have found them, are invaluable in a boat; but before using them examine the tins inside, especially those containing acid fruits. If the tins display a beautiful crystalline pattern inside, the contents should be dropped into cold water and rinsed for a few minutes before using. In any case the peas and beans and apples should invariably be rinsed in an abundant supply of cold water, and the fluid contents of the tins thrown away. It often surprises me that the makers of tins for 'canning' purposes do not invariably use those that are enamelled or 'glazed' inside; then there would be no fear of metallic oxides. At present, for what reason I will not state positively, the soups sold in tins do not agree with people. The flavours and the different kinds certainly afford variety enough, and would be unspeakably convenient aboard; but any experimenter, who has not a stomach like an ostrich, will find that if he uses these for a few days he will be ill. I make the statement without qualification. You cannot make any kind of soup in an ordinary way that will keep in bottle. The 'extracts of meat' do not contain any nourishing property; in fact, if you take any two animals, human or otherwise, feed one on water only, and the other on 'extracts of meat' only, the latter will be _sure_ to die first (proven). As a consequence of all this we find it desirable to make our soups aboard, and for that purpose carry meats, &c., in the carbonic-acid box I have described. [Illustration: Ringsend, Dublin.] [Illustration: Monkstown, Dublin Bay.]