may be readily imagined, therefore, what consternation and dismay pervaded the gun-deck at the first announcement of the tidings that the grog was expended.
"The grog gone!" roared an old Sheet-anchor-man.
"Oh! Lord! what a pain in my stomach!" cried a Main-top-man.
"It's worse than the cholera!" cried a man of the After-guard.
"I'd sooner the water-casks would give out!" said a Captain of the Hold.
"Are we ganders and geese, that we can live without grog?" asked a Corporal of Marines.
"Ay, we must now drink with the ducks!" cried a Quarter-master.
"Not a tot left?" groaned a Waister.
"Not a toothful!" sighed a Holder, from the bottom of his boots.
Yes, the fatal intelligence proved true. The drum was no longer heard rolling the men to the tub, and deep gloom and dejection fell like a cloud. The ship was like a great city, when some terrible calamity has overtaken it. The men stood apart, in groups, discussing their woes, and mutually condoling. No longer, of still moonlight nights, was the song heard from the giddy tops; and few and far between were the stories that were told. It was during this interval, so dismal to many, that to the amazement of all hands, ten men were reported by the master-at-arms to be intoxicated. They were brought up to the mast, and at their appearance the doubts of the most skeptical were dissipated; but whence they had obtained their liquor no one could tell. It was observed, however at the time, that the tarry knaves all smelled of lavender, like so many dandies.
After their examination they were ordered into the "brig," a jail-house between two guns on the main-deck, where prisoners are kept. Here they laid for some time, stretched out stark and stiff, with their arms folded over their breasts, like so many effigies of the Black Prince on his monument in Canterbury Cathedral.
Their first slumbers over, the marine sentry who stood guard over them had as much as he could do to keep off the crowd, who were all eagerness to find out how, in such a time of want, the prisoners had managed to drink themselves into oblivion. In due time they were liberated, and the secret simultaneously leaked out.
It seemed that an enterprising man of their number, who had suffered severely from the common deprivation, had all at once been struck by a brilliant idea. It had come to his knowledge that the purser's steward was supplied with a large quantity of Eau-de-Cologne, clandestinely brought out in the ship, for the purpose of selling it on his own account, to the people of the coast; but the supply proving larger than the demand, and having no customers on board the frigate but Lieutenant Selvagee, he was now carrying home more than a third of his original stock. To make a short story of it, this functionary, being called upon in secret, was readily prevailed upon to part with a dozen bottles, with whose contents the intoxicated party had regaled themselves.
The news spread far and wide among the men, being only kept secret from the officers and underlings, and that night the long, crane-necked Cologne bottles jingled in out-of-the-way corners and by-places, and, being emptied, were sent flying out of the ports. With brown sugar, taken from the mess-chests, and hot water begged from the galley-cooks, the men made all manner of punches, toddies, and cocktails, letting fall therein a small drop of tar, like a bit of brown toast, by way of imparting a flavour. Of course, the thing was managed with the utmost secrecy; and as a whole dark night elapsed after their orgies, the revellers were, in a good measure, secure from detection; and those who indulged too freely had twelve long hours to get sober before daylight obtruded.
Next day, fore and aft, the whole frigate smelled like a lady's toilet; the very tar-buckets were fragrant; and from the mouth of many a grim, grizzled old quarter-gunner came the most fragrant of breaths. The amazed Lieutenants went about snuffing up the gale; and, for once. Selvagee had no further need to flourish his perfumed hand-kerchief. It was as if we were sailing by some odoriferous shore, in the vernal season of violets. Sabaean odours!
"For many a league,Cheered with grateful smell, old Ocean smiled."
But, alas! all this perfume could not be wasted for nothing; and the masters-at-arms and ship's corporals, putting this and that together, very soon burrowed into the secret. The purser's steward was called to account, and no more lavender punches and Cologne toddies were drank on board the Neversink.
Chapter XV. A Salt-Junk Club in a Man-of-War, With a Notice to Quit.
It was about the period of the Cologne-water excitement that my self-conceit was not a little wounded, and my sense of delicacy altogether shocked, by a polite hint received from the cook of the mess to which I happened to belong. To understand the matter, it is needful to enter into preliminaries.
The common seamen in a large frigate are divided into some thirty or forty messes, put down on the purser's books as Mess No. 1, Mess No. 2, Mess No. 3, etc. The members of each mess club, their rations of provisions, and breakfast, dine, and sup together in allotted intervals between the guns on the main-deck. In undeviating rotation, the members of each mess (excepting the petty-officers) take their turn in performing the functions of cook and steward. And for the time being, all the affairs of the club are subject to their inspection and control.
It is the cook's business, also, to have an eye to the general interests of his mess; to see that, when the aggregated allowances of beef, bread, etc., are served out by one of the master's mates, the mess over which he presides receives its full share, without stint or subtraction. Upon the berth-deck he has a chest, in which to keep his pots, pans, spoons, and small stores of sugar, molasses, tea, and flour.
But though entitled a cook, strictly speaking, the head of the mess is no cook at all; for the cooking for the crew is all done by a high and mighty functionary, officially called the "ship's cook," assisted by several deputies. In our frigate, this personage was a dignified coloured gentleman, whom the men dubbed "Old Coffee;" and his assistants, negroes also, went by the poetical appellations of "Sunshine," "Rose-water," and "May-day."
Now the ship's cooking required very little science, though old Coffee often assured us that he had graduated at the New York Astor House, under the immediate eye of the celebrated Coleman and Stetson. All he had to do was, in the first place, to keep bright and clean the three huge coppers, or caldrons, in which many hundred pounds of beef were daily boiled. To this end, Rose-water, Sunshine, and May-day every morning sprang into their respective apartments, stripped to the waist, and well provided with bits of soap-stone and sand. By exercising these in a very vigorous manner, they threw themselves into a violent perspiration, and put a fine polish upon the interior of the coppers.
Sunshine was the bard of the trio; and while all three would be busily employed clattering their soap-stones against the metal, he would exhilarate them with some remarkable St. Domingo melodies; one of which was the following:
"Oh! I los' my shoe in an old canoe,Johnio! come Winum so!Oh! I los' my boot in a pilot-boat,Johnio! come Winum so!Den rub-a-dub de copper, oh!Oh! copper rub-a-dub-a-oh!"
When I listened to these jolly Africans, thus making gleeful their toil by their cheering songs, I could not help murmuring against that immemorial rule of men-of-war, which forbids the sailors to sing out, as in merchant-vessels, when pulling ropes, or occupied at any other ship's duty. Your only music, at such times, is the shrill pipe of the boatswain's mate, which is almost worse than no music at all. And if the boatswain's mate is not by, you must pull the ropes, like convicts, in profound silence; or else endeavour to impart unity to the exertions of all hands, by singing out mechanically, one, two, three, and then pulling all together.
Now, when Sunshine, Rose-water, and May-day have so polished the ship's coppers, that a white kid glove might be drawn along the inside and show no stain, they leap out of their holes, and the water is poured in for the coffee. And the coffee being boiled, and decanted off in bucketfuls, the cooks of the messes march up with their