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nydus/Sailing Alone Around the WorldPublic

A sailor gives his account how he completed the first solo sailing voyage around the world.

Page 34 of 211
Table of Contents

IV

In the afternoon the Spray came upon a large turtle asleep on the sea. He awoke with my harpoon through his neck, if he awoke at all. I had much difficulty in landing him on deck, which I finally accomplished by hooking the throat-halyards to one of his flippers, for he was about as heavy as my boat. I saw more turtles, and I rigged a burton ready with which to hoist them in; for I was obliged to lower the mainsail whenever the halyards were used for such purposes, and it was no small matter to hoist the large sail again. But the turtle-steak was good. I found no fault with the cook, and it was the rule of the voyage that the cook found no fault with me. There was never a ship’s crew so well agreed. The bill of fare that evening was turtle-steak, tea and toast, fried potatoes, stewed onions; with dessert of stewed pears and cream.

Sometime in the afternoon I passed a barrel-buoy adrift, floating light on the water. It was painted red, and rigged with a signal-staff about six feet high. A sudden change in the weather coming on, I got no more turtle or fish of any sort before reaching port. July 31 a gale sprang up suddenly from the north, with heavy seas, and I shortened sail. The Spray made only fifty-one miles on her course that day. August 1 the gale continued, with heavy seas. Through the night the sloop was reaching, under close-reefed mainsail and bobbed jib. At 3 p.m. the jib was washed off the bowsprit and blown to rags and ribbons. I bent the “jumbo” on a stay at the night-heads. As for the jib, let it go; I saved pieces of it, and, after all, I was in want of pot-rags.

On August 3 the gale broke, and I saw many signs of land. Bad weather having made itself felt in the galley, I was minded to try my hand at a loaf of bread, and so rigging a pot of fire on deck by which to bake it, a loaf soon became an accomplished fact. One great feature about ship’s cooking is that one’s appetite on the sea is always good⁠—a fact that I realized when I cooked for the crew of fishermen in the before-mentioned boyhood days. Dinner being over, I sat for hours reading the life of Columbus, and as the day wore on I watched the birds all flying in one direction, and said, “Land lies there.”

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