finds berths and a table completely if somewhat roughly furnished.
He enjoys a distinct superiority in diet; but this, strange to say,
differs not only on different ships, but on the same ship according
as her head is to the east or west. In my own experience, the
principal difference between our table and that of the true
steerage passenger was the table itself, and the crockery plates
from which we ate. But lest I should show myself ungrateful, let
me recapitulate every advantage. At breakfast we had a choice
between tea and coffee for beverage; a choice not easy to make, the
two were so surprisingly alike. I found that I could sleep after
the coffee and lay awake after the tea, which is proof conclusive
of some chemical disparity; and even by the palate I could
distinguish a smack of snuff in the former from a flavour of
boiling and dish-cloths in the second. As a matter of fact, I have
seen passengers, after many sips, still doubting which had been
supplied them. In the way of eatables at the same meal we were
gloriously favoured; for in addition to porridge, which was common
to all, we had Irish stew, sometimes a bit of fish, and sometimes
rissoles. The dinner of soup, roast fresh beef, boiled salt junk,
and potatoes, was, I believe, exactly common to the steerage and
the second cabin; only I have heard it rumoured that our potatoes
were of a superior brand; and twice a week, on pudding-days,
instead of duff, we had a saddle-bag filled with currants under the
name of a plum-pudding. At tea we were served with some broken
meat from the saloon; sometimes in the comparatively elegant form
of spare patties or rissoles; but as a general thing mere chicken-
bones and flakes of fish, neither hot nor cold. If these were not
the scrapings of plates their looks belied them sorely; yet we were
all too hungry to be proud, and fell to these leavings greedily.
These, the bread, which was excellent, and the soup and porridge