National Geographic : 1921 Jul
LIFE ON THE GRAND BANKS become strained and sore with the jolting and swinging. To eat and sleep under such conditions as the fishermen do calls for unusual stamina. The living quarters in fishing-schooners are in forecastle and cabin. These apart ments are lined with bunks-possibly six teen single bunks forward and four to six double bunks aft. The galley is located in the after part of the forecastle and the mess-table is fitted between the foremast and the wind lass-pawl-post. All hands eat their meals in the forecastle. The skipper lives aft, in the cabin. In some schooners he has a little room to himself, but in a good many he sleeps in an open bunk like the fishermen. The galley stove keeps the forecastle warm, and a small "bogey," or base-burner, heats the cabin. As fishermen are constantly wet, the stoves are kept continually fired to dry out sodden clothing. TlE, FISHERMAN FEASTS LIKE AN II'ICURI Though it is a hard, cold, and hazard ous existence, yet the fisherman's life has some compensations. The cooks carried are masters of the culinary art and the meals provided are of the most luxurious description. All the staples and all the luxuries go aboard a fishing vessel, and the scale of victualing is Biltmore style without the silver and cut-glass. A fisherman is always hungry, and in addition to three square meals per diem, he indulges in a "mug-up" between times from the "shack locker," or quick-lunch cupboard in the forecastle. Tea and coffee are always on the stove: With stoves going below, it is always warm and pleasant in cabin and fore castle, and a fisherman's bunk, with a good thick quilt or blanket and a straw mattress, makes a snug sleeping place. One never sheds many clothes on retir ing; the discarding of boots and jacket is enough. The cabins and forecastles are clean and well kept. Vermin is a fisherman's horror, and the writer has known men of questionable cleanliness to be sent ashore. There is a certain spirit of independ ence to the fisherman's life which makes it attractive. He is under no master but A TYPICAL FISHING VESSEL SKIPPER THEI; BANKER'S COOK This deep-sea chef will feed a hungry crowd of twenty-five men with a plentiful variety of well-cooked food, three times a day, in fair weather or htoul.