respected. The young surgeon, Tom Singleton, whom we have yet scarcely
introduced to the reader, was a tall, slim, but firmly-knit youth, with
a kind, gentle disposition. He was always open, straightforward, and
polite. He never indulged in broad humour, though he enjoyed it much,
seldom ventured on a witticism, was rather shy in the company of his
companions, and spoke little; but for a quiet, pleasant _tête-à-tête_
there was not a man in the ship equal to Tom Singleton. His countenance
was Spanish-looking and handsome, his hair black, short, and curling,
and his budding moustache was soft and dark as the eyebrow of an
Andalusian belle.

It would be unpardonable, in this catalogue, to omit the cook, David
Mizzle. He was round, and fat, and oily, as one of his own "duff"
puddings. To look at him you could not help suspecting that he purloined
and ate at least half of the salt pork he cooked, and his sly, dimpling
laugh, in which every feature participated, from the point of his broad
chin to the top of his bald head, rather tended to favour this
supposition. Mizzle was prematurely bald--being quite a young man--and
when questioned on the subject, he usually attributed it to the fact of
his having been so long employed about the cooking coppers, that the
excessive heat to which he was exposed had stewed all the hair off his
head! The crew was made up of stout, active men in the prime of life,
nearly all of whom had been more or less accustomed to the
whale-fishing, and some of the harpooners were giants in muscular
development and breadth of shoulder, if not in height.

Chief among these harpooners was Amos Parr, a short, thick-set, powerful
man of about thirty-five, who had been at sea since he was a little boy,
and had served in the fisheries of both the Northern and Southern Seas.
No one knew what country had the honour of producing him--indeed, he was