like them. For my part, I abominate all honorable respectable toils, trials, and tribulations of every kind whatsoever. It is quite as much as I can do to take care of myself, without taking care of ships, barques, brigs, schooners, and whatnot. And as for going as cook—though I confess there is considerable glory in that, a cook being a sort of officer on shipboard—yet, somehow, I never fancied broiling fowls;—though once broiled, judiciously buttered, and judgmatically salted and peppered, there is no one who will speak more respectfully, not to say reverentially, of a broiled fowl than I will. It is out of the idolatrous dotings of the old Egyptians upon broiled ibis and roasted river horse, that you see the mummies of those creatures in their huge bake-houses the pyramids.
No, when I go to sea, I go as a simple sailor, right before the mast, plumb down into the forecastle, aloft there to the royal masthead. True, they rather order me about some, and make me jump from spar to spar, like a grasshopper in a May meadow. And at first, this sort of thing is unpleasant enough. It touches one’s sense of honor, particularly if you come of an old established family in the land, the Van Rensselaers, or Randolphs,