The dinner was served this day at one o'clock. The humpbacked steward brought the dishes aft from the galley or caboose, as the little cooking place used to be called. The ship had only just come out of port, and she[Pg 263] had brought with her a stock of fresh provisions, meat, and vegetables, and the like, which would supply the cabin and the forecastle with fresh messes for some days. Mr Lawrence had also caused a couple of hen-coops to be filled with poultry.
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