Page:Yachting wrinkles; a practical and historical handbook of valuable information for the racing and cruising yachtsman (IA yachtingwrinkles00keneiala).pdf/196

 *tinued. "The steward has made a box of corned beef sandwiches, and that will be our plain and simple fare, with a toothful of grog to wash the grub down, and a pipe to settle everything. To-*day all hands fare alike, forward and aft, for we shall have no time to waste in devouring luxurious kickshaws. We must win that cup."

From the critical view of an expert yachtsman, everything was in ship shape fashion for the race. There wasn't an ounce of superfluous weight aboard. The very crew seemed to be characteristic of the vital elements of the vessel, namely, strength and lightness. Their muscular agility was displayed to advantage a few moments later, when, manning the throat and peak halyards, they spread the superb mainsail to woo the wind, which, at this time, wasn't particularly strong. I noticed that the skipper did not "sweat up" the halyards too taut, but prudently reserved that process for a few minutes before weighing anchor, allowing the soft, warm breeze to expend its influence on the sail and stretch it evenly and gently before the final pull was given.

The skipper sent the mate aloft to pass a preventer lashing round the gaff and masthead, so as to be prepared for the unfortunate contingency of the parting of the throat halyards. This is a precaution seldom taken, but Captain Marlin's custom is to take no risks, and to be ready for every possible mishap.