Page:Scott's Last Expedition, Volume 1.djvu/505

1911] Beginning on seal soup, by common consent the best decoction that our cook produces, we went on to roast beef with Yorkshire pudding, fried potatoes and Brussels sprouts. Then followed a flaming plum-pudding and excellent mince pies, and thereafter a dainty savoury of anchovy and cod's roe. A wondrous attractive meal even in so far as judged by our simple lights, but with its garnishments a positive feast, for withal the table was strewn with dishes of burnt almonds, crystallised fruits, chocolates and such toothsome kickshaws, whilst the unstinted supply of champagne which accompanied the courses was succeeded by a noble array of liqueur bottles from which choice could be made in the drinking of toasts.

I screwed myself up to a little speech which drew attention to the nature of the celebration as a half-way mark not only in our winter but in the plans of the Expedition as originally published. (I fear there are some who don't realise how rapidly time passes and who have barely begun work which by this time ought to be in full swing.)

We had come through a summer season and half a winter, and had before us half a winter and a second summer. We ought to know how we stood in every respect; we did know how we stood in regard to stores and transport, and I especially thanked the officer in charge of stores and the custodians of the animals. I said that as regards the future, chance must play a part, but that experience showed me that it would have been impossible to have chosen people more fitted to support me in the enterprise to the South than those who were to start in that direction in the spring. I thanked them all for