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 .

XIII. A province is formed south of the Balkans which will take the name of 'Eastern Roumelia', and will remain under the direct political and military authority of His Imperial Majesty the Sultan, under conditions of administrative autonomy. It shall have a Christian Governor General.

XIV. Eastern Roumelia is bounded on the north and north-west by Bulgaria, and comprises the territories included by the following line:—

Starting from the Black Sea the frontier follows upwards from its mouth the mid-channel of the brook near which are situated the villages of Hodzakiöj, Selam-Kiöj, Aivadsik, Kulibe, Sudzuluk, crosses obliquely the Valley of the Deli-Kamcik, passes south of Belibe and Kemhalik, and north of Hadzimahale, after having crossed the Deli-Kamcik at 2½ kilom. above Cengei; reaches the crest at a point situated between Tekenlik and Aidos-Bredza, and follows it by Karnabad Balkan, Prisevica Balkan, Kazan Balkan to the north of Kotel as far as Demir Kapu. It proceeds by the principal chain of the Great Balkan, the whole length of which it follows up to the summit of Kosica.

At this point the western frontier of Roumelia leaves the crest of the Balkan, descends southwards between the villages of Pirtop and Duzanci, the one being left to Bulgaria and the other to Eastern Roumelia, as far as the brook of Tuzlu Dere, follows that stream to its junction with the Topolnica, then the latter river until it meets the Smovskio Dere near the village of Petricevo, leaving to Eastern Roumelia a zone with a radius of 2 kilom. above that junction, ascends between the brooks of Smovskio Dere and the Kamenica, following the line of the watershed so as to turn to the south-west at the level of Voinjak and reach directly the point 875 of the Austrian Staff map.

The frontier line cuts at right angles the upper basin of


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Rh yeast in time, or else your wine will fret in the cask, and be prevented fining.

If you let it stand too long in the tub, while working, it will lose the natural sweetness and flavour of the fruits and flowers it is made from.

Lastly, Let your fruit, berries, &c. be always gathered quite dry, and in general when full ripe.

It is certain that weak wines may be raised and improved on the rich lees of wine that is drawn off; and indeed it is common to draw off such small wines, and put them on such lees; by this the profit of the vintners is greatly enlarged. We also see that wine is fed with proper food, as sweet flesh, salt of tartar, or of the sweet and volatile spirit of tartar; but more especially with the quintessence of wine, essential salts, prepared oils, herbs, and things of an aromatical nature: why then may not small wine be greatly bettered by the animal spirit or quintessence extracted from other wines? for the animal part of wine only and nothing else, can increase the strength of wine. If the quintessence be drawn out of one small wine, and added to another, it will make that rich, though the other is altogether impoverished: for this reason it is better that one be lost,

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Crown Buildings, 188, Fleet Street, London, October, 1886.

BBOTT (C. C.) Poaetquissings Chronicle: Upland and Meadow. 10s. 6d.

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 the brook of Ichtiman Dere, passes between Bogdina and Karaúla, so as to rejoin the line of the watershed separating the basins of the Isker and the Marica, between Camurli and Hadzilar, follows that line by the summits of Velina Mogila, the 'col' 531, Zmailica Vrh, Sumnatica, and rejoins the administrative boundary of the Sandjak of Sofia between Sivri Tas and Cadir Tepe. The frontier of Roumelia leaves that of Bulgaria at Mount Cadir Tepe, following the line of the watershed between the basins of the Marica and of its affluents on one side, and of the Mesta Karasu and of its affluents on the other, and takes the direction south-east and then south along the crest of the Despoto Dagh Mountains, towards Mount Kruschowa (whence starts the frontier line of the Treaty of San Stefano). From Mount Kruschowa the frontier is the same as the line laid down by the Treaty of San Stefano, that is to say, the chain of the Black Balkans (Kara Balkan), the mountains Kulaghy-Dagh, Eschek-Tschepellü, Karakolas, and Ischiklar, from whence it descends due south-east till it reaches the River Arda, and follows the mid-channel of this river up to a point close to the village of Adacali, which remains to Turkey. From this point the frontier line ascends the crest of the Bestepe-Dagh, which it follows, then descends and crosses the Maritza, at a point situated 5 kilom. above the bridge of Mustafa Pasha: thence it takes a northerly direction by the line of the watershed between Demirhanli Dere and the small affluents of the Maritza to Küdeler Baïr, whence it runs east to Sakar Baïr; from this point it crosses the valley of the Tundza in the direction of Büjük Derbend, which is left to the north, as also is Soudzak. From Büjük Derbend it regains the line of the watershed between the affluents of the Tunzda on the north and those of the Maritza on the south, up to the level of Kaibílar, which is included in Eastern Roumelia, and passes to the south of V. Almali between the basin of the Maritza to the south and the various streams which flow straight into the Black Sea, between the villages of Belevrin and Alatli; it follows to the north of Karanlik the crests of Vosna and Zuvak, the line which separates the waters of the


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 lost, which may serve for vinegar, than both remain useless. This cannot be so well demonstrated by words as by practice; for which reason we shall give some examples to prove what has been said.

Take the juice of water of clary, distil it in a cold still, one part; redstreak cyder, half a part; Malaga raisins, beaten in a mortar, six pounds; the fat mother of claret, one pounds; cover them in a close vessel for fifteen days, to ferment; then draw off the liquor into another vessel, and to every gallon and half a pint of the juice of mulberries, blackberries, or gooseberries, and a pint of the spirit of clary; to the whole put three spoonfuls of flour, and the whites of two new-laid eggs, with a drachm of isinglass; beat these together, and add to the liquor two pounds of the syrup of clary, and it will refine down, and be very rich, not distinguishable from the right claret, unless by those well skilled in wines.

Take a cask that has been well seasoned with right old Malaga, new trim it, and hoop it strong, leaving it open at one end, to which open end a close cover must be fitted, to take off and put on at pleasure, and keep it in all seasons in a warm place; fill it with spring or conduit water, and so every gallon of water add six pounds of the best Malaga raisins, well bruised, and sprinkled on every twenty gallons a handful of calx wine; then place the cover close; and keep it warm with


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Rh with cloths fastened about it, and let it continue so four or five days to work and ferment; after than open it, to see if the raisins are floating on the top of the water; if you find they are, press them down again, and do so every four or five days, letting them stand three weeks or a month; then tap the vessel three or four inches above the bottom, and try if the liquor tastes; and if it does not, let it stand longer, till it has got the true flavour; then draw it off into another cask that has had Malaga in it, and to every twenty gallons put a pint of the best aqua vitæ, a quart of Alicant wine, and two new laid eggs beaten together, and let it stand in a vaulted cellar, or such like place, till it be fit for drinking; if it want sweetness, put in a little fine loaf sugar, and it will abundantly answer your expectation: and this dashed with a little white wine, or brisk pippin cyder, may pass for Canary.

And thus, not only artificial Malaga may be made, but other artificial wines; for it cannot but be supposed that an ingenious person may, by these examples, invent and prepare other sorts of wines different from these in taste; for having once got a knowledge of the different herbs that bear a similarity to the different sulphur of the true wine, whether styptic, acid, mild, luscious, fat, or balsamic, so must the imitation of the different sorts of wines be, whether Ribella, Tent, Rapadavia, Canary, or any others: as for white wine or rhenish, you may make them of sweeter or tarter cyders, as you find in the directions given for making artificial claret, bating the colouring; though your must be at the labour and


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 and charge of fining them more, on purpose to keep up a good body.

Take the wine down to the lees in another cask, where the lees of good wine are fresh; then take a pint of strong aqua vitæ, scrape half a pound of yellow bees-wax into it, and by heating the spirit over a gentle fire melt the wax; then dip in it a cloth, and set it on fire with a brim-stone match, put it in flaming at the bung, and stop the cask close.

Stir it well with a flat-ended stick, till you have removed it in all parts, and made it ferment, but do not touch the lees; then pour in a pint of aqua vitæ, and stop it up close, and at the end of ten days it will be tolerably restored. Wine that is decayed by too much vent, may be recovered by putting burning brimstone or hot crusts of bread into it.

To remedy this, rack it off upon lees of rich wine of the same sort; then put into a bag four ounces of the powder of lenerel berries, and two ounces of the filings of steel; let it hang by a string to the middle of the wine, and so by degrees lower it, as you draw it off.

To


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Rh

Put a pound of butter melted in fair water into your cask, pretty warm, and stop it close.

Bake a longer roller of dough, stuck well with cloves; let it thoroughly bake, and hang it in your cask, and it will remove the ill scent from the wine, by gathering it to itself.

Take half a peck of barley, and boil it in two quarts of water, till one half of the water be wasted; strain it, let it settle well, and pour it into the wine cask, stirring it without touching the lees.

Put in a little vinegar, wherein litherage had been well steeped, and boiled some honey to draw out the wax; strain it through a cloth, and put a quart of it into a tierce, which will improve it, in summer especially. Some, when they perceive the wine turning, put in a stone of unslacked lime; this will make it very good.

Boil a gallon of wine, with some beaten oyster shells and crabs' claws calcined; strain out the liquid part, and when it is cool put it into green wine, and it will give it a pleasant lively taste.

Fill it upon the lees, put a handful of the flowers of clary, and infuse in it; add a pound of


text: While the Billy Boils/Some Day

title: While the Billy Boils/Some Day


text: While the Billy Boils/A Visit of Condolence


text: While the Billy Boils/In a Wet Season

title: While the Billy Boils/In a Wet Season


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title: While the Billy Boils/Rats


text: While the Billy Boils/Mitchell: A Character Sketch


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text: While the Billy Boils/Our Pipes

title: While the Billy Boils/Our Pipes


text: While the Billy Boils/Coming Across—A Study In The Steerage


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title: While the Billy Boils/Jones's Alley


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 of mustard seed dry ground, which must be sunk in a bag to the bottom of the cask.

Take English galingal and cloves, of each a drachm; beat them to powder, and infuse them a day and a night in a pint of aqua vitæ, in a wooden vessel kept close covered; then put it into good claret, and it will make twelve or fourteen gallons of fine malmsey in five or six days; the drugs may be hung in a bag in the cask.

Take a pint of wheat, and boil it in a quart of water till it bursts and becomes very soft; then squeeze it through a new linen cloth, and put a pint of the liquid part into a hogshead of unsettled white wine, and it will fine it.

Take a good brisk rhenish wine, or white wine, and put into it a pound of Roman wormwood in a bag, clean stripped from the stalks, and well dried; and in ten or twelve days infusion it will give it a taste and curious colour beyond what it had before: this may be done as it is drawn, by dropping three or four drops of chemical spirit, or oil of wormwood, into a quart of wine.

Put a quart of claret to two quarts of sloes, and bake them in a gentle oven till they have stewed out a great part of their moisture; then pour


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Rh pour off what is liquid, and squeeze out the rest; and half a pint of this will make ten gallons rough.

To do this effectually, rack the wine from the lees, and if the colour of the wine be faint and tawny, put in coniac lees, and put the wine upon them, rolling and shaking them together a considerable time in the cask; in ten or twelve days rack off the wine, and it will be of a proper colour, and drink brisk and fine.

Take an ounce of roach-alum powder, draw out four gallons of the wine, and strew the powder over it; beat it well for the space of half of an hour, then fill up the cask, and set it on broach, being careful to let it take vent; by this means, in three or four days you will find it a curious brisk wine.

This is done with such instruments as are useful, and appropriated to the manner of doing it, and cannot be so well described by words as by seeing it done; however, observe this in doing it: let it be when the wind sets full north, and the weather is temperate and clear, that the air may the better agree with the constitution of the wine, and make it take more kindly. It is likewise most proper to do it in the increase of the moon, when she is under the earth, and not in full height, &c.

To


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were ten of us there on the wharf when our first mate left for Maoriland, he having been forced to leave Sydney because he could not get anything like regular graft, nor anything like wages for the graft he could get. He was a carpenter and joiner, a good tradesman and a rough diamond. He had got married and had made a hard fight for it during the last two years or so, but the result only petrified his conviction that 'a lovely man could get no blessed show in this condemned country,' as he expressed it; so he gave it best at last―'chucked it up,' as he said―left his wife with her people and four pounds ten, until such time as he could send for her and left himself with his box of tools, a pair of hands that could use them, a steerage ticket, and thirty shillings.

We turned up to see him off. There were ten of us all told and about twice as many shillings all counted. He was the first of the old push to go―we use the word push in its general sense, and we called ourselves the mountain push because we had worked in the tourist towns a good deal―he was the first of the mountain push to go; and we felt somehow, and with a vague kind of sadness or uneasiness, that this was 328


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 the beginning of the end of old times and old things. We were plasterers, bricklayers, painters, a carpenter, a labourer, and a plumber, and were all suffering more or less―mostly more―and pretty equally, because of the dearth of regular graft, and the consequent frequency of the occasions on which we did'nt hold it―the 'it' being the price of one or more long beers. We had worked together on jobs in the city and up country, especially in the country, and had had good times together when things were 'locomotive,' as Jack put it; and we always managed to worry along cheerfully when things were 'stationary.' On more than one big job up the country our fortnightly spree was a local institution while it lasted, a thing that was looked forward to by all parties, whether immediately concerned or otherwise (and all were concerned more or less), a thing to be looked back to and talked over until next pay day came. It was a matter for anxiety and regret to the local business people and publicans, and loafers and spielers, when our jobs were finished and we left.

There were between us the bonds of graft, of old times, of poverty, of vagabondage and sin, and in spite of all the right thinking person may think, say or write, there was between us that sympathy which in our times and conditions is the strongest and perhaps the truest of all human qualities, the sympathy of drink. We were drinking mates together. We were wrong-thinking persons too, and that was another bond of sympathy between us.

There were cakes of tobacco, and books, and papers, and several flasks of 'rye-buck'―our push being


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Take two ounces of powder of sulphur, half an ounce of calamus, incorporate them well together, and put them into a pint and an half of orange water; let them steep in it a considerable time, and then drawing off the water, melt the sulphur and calamus in an iron pan, and dip in it as many rags as will soak it up, which put into the cask; then rack your wine, and put in a pint of rose water, and stopping the hogshead, roll it up and down half an hour, after which let it continue still two days; and by so ordering any Gascoigne, or red wine, it will have a pleasant scent and taste.

When you have set you cask a -broach, place a coarse linen cloth before the bore, then put in the linen and rack it in a dry cask; add five or six ounces of the powder of alum, roll and shake them sufficiently together, and upon settling it will be fined down, and prove a very pleasant wine both in taste and scent.

If these wines have an unpleasant taste, the best way is speedily to draw them off, and to one half of the wine put two gallons of new milk, a handful of bay-salt, and as much rice; mix and beat them well together for half an hour, with a staff or paddler; then fill up the cask, and when you have rolled it well, turn it over in the lees, and


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 related to a publican who wasn't half a bad sort―to cheer and comfort our departing mate on his uncertain ways; and these tokens of mateship and the sake of auld lang syne were placed casually in his bunk or slipped unostentatiously into his hand or pockets, and received by him in short eloquent silence (sort of an 'aside' silence), and partly as a matter of course. Every now and then there would be a surreptitious consultation between two of us and a hurried review of finances, and then one would slip quietly ashore and presently return supremely unconscious of a book, magazine, or parcel of fruit bulging out of his pocket.

You may battle round with mates for many years, and share and share alike, good times or hard, and find the said mates true and straight through it all; but it is their little thoughtful attentions, when you are going away, that go right down to the bottom of your heart, and lift it up and make you feel inclined as you stand alone by the rail when the sun goes down on the sea to write or recite poetry and otherwise make a fool of yourself.

We helped our mate on board with his box, and inspected his bunk, and held a consultation over the merits or otherwise of its position, and got in his way and that of the under-steward and the rest of the crew right down to the captain, and superintended our old chum's general arrangements, and upset most of them, and interviewed various members of the crew as to when the boat would start for sure, and regarded their statements with suspicion, and calculated on our own account how long it would take to get the rest of the


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Rh and two or three days after you make broach, and it will drink very fine and brisk.

Take a gallon or more of morning's milk, put it into the cask, and mix it well with rolling; when you perceive it is quite settled, put in three or four ounces of isinglass, and about a quarter of a pound of loaf sugar, fine scraped; then fill up the hogshead or other cask, and roll it four or five times over; and this will bring it to a colour and fineness.

Take a pint of clarified honey, a pint of water, wherein raisins of the sum have been well steeped, and three quarters of a pint of good white wine, or claret, according as the colour of your wine is; let them simmer and boil a little over a gentle fire, to the consumption of a third part, taking off the scum as fast as it rises; put it very hot into the vitiated wine, and let it stand, the bung hole being open; then put a little bruised mace, nutmegs and cloves into a linen bag, and hang it in the wine by a string, for three or four days; by so doing either new or old wine will not only be fined, but much bettered; for by this means they are restored from their foulness and decay, and yield a good scent and taste; you may, to make this work, more perfect, when you take out the spice, hang in a small bag of white mustard seed, a little bruised.

To


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 cargo aboard, and dragged our mate ashore for a final drink, and found that we had 'plenty of time to slip ashore for a parting wet' so often that his immediate relations grew anxious and officious, and the universe began to look good, and kind, and happy, and bully, and jolly, and grand, and glorious to us, and we forgave the world everything wherein it had not acted straight towards us, and were filled full of love for our kind of both genders―for the human race at large―and with an almost irresistible longing to go aboard, and stay at all hazards, and sail along with our mate. We had just time 'to slip ashore and have another' when the gangway was withdrawn and the steamer began to cast off. Then a rush down the wharf, a hurried and confused shaking of hands, and our mate was snatched aboard. The boat had been delayed, and we had waited for three hours, and had seen our chum nearly every day for years, but now we found we hadn't begun to say half what we wanted to say to him. We gripped his hand in turn over the rail, as the green tide came between, till there was a danger of one mate being pulled aboard―which he wouldn't have minded much―or the other mate pulled ashore, or one or both yanked overboard. We cheered the captain and cheered the crew and the passengers―there was a big crowd of them going and a bigger crowd of enthusiastic friends on the wharf―and our mate on the forward hatch; we cheered the land they were going to and the land they had left behind, and sang 'Auld Lang Syne' and 'He's a Jolly Good Fellow' (and so yelled all of us) and 'Home Rule for Ireland Evermore'―which was, I don't know why,


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 an old song of ours. And we shouted parting injunctions and exchanged old war cries, the meanings of which were only known to us, and we were guilty of such riotous conduct that, it being now Sunday morning, one or two of the quieter members suggested we had better drop down to about half-a-gale, as there was a severe-looking old sergeant of police with an eye on us; but once, in the middle of a heart-stirring chorus of 'Auld Lang Syne,' Jack, my especial chum, paused for breath and said to me:

'It's all right, Joe, the trap's joining in.'

And so he was―and leading.

But I well remember the hush that fell on that, and several other occasions, when the steamer had passed the point.

And so our first mate sailed away out under the rising moon and under the morning stars. He is settled down in Maoriland now, in a house of his own, and has a family and a farm; but somehow, in the bottom of our hearts, we don't like to think of things like this, for they don't fit in at all with Auld Lang Syne.

There were six or seven of us on the wharf to see our next mate go. His ultimate destination was known to himself and us only. We had pickets at the shore end of the wharf, and we kept him quiet and out of sight; the send-off was not noisy, but the hand grips were very tight and the sympathy deep. He was running away from debt, and wrong, and dishonour, a drunken wife, and other sorrows, and we knew it all.

'Two went next―to try their luck in Western


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 Mehmed Ali Pasha, conferring on him the hereditary Government of the Province of Egypt, and confirmed by my Imperial Hatt, and the transmission of the succession from father to son in a direct line, and in order of primogeniture, would contribute to the good administration of Egypt and to the development of the welfare of the inhabitants of that province.

Appreciating, likewise, to their full extent, the efforts thou hast made with this object since thy nomination to the Governor-Generalship of Egypt, which is one of the most important provinces of my Empire, as well as the fidelity and devotion of which thou hast always given proof towards me, and wishing to confer on thee a striking proof of the full and entire confidence I repose in thee, I have determined that, henceforth, the Government of Egypt, with the territories which are annexed to it, and its dependencies, and with the Kaïmakamates of Suakin and Massowah, shall be transmitted to the eldest of thy male children, and, in the same manner, to the eldest sons of thy successors.

That if, in case of vacancy, the Governor-General shall leave no male issue, the succession shall be transmitted to the eldest of his brothers, and in default of brothers, to the eldest of the male children of the eldest of his defunct brothers.

Such shall henceforth be the law of succession in Egypt.

Moreover, the conditions contained in the above-mentioned Firman are and remain for ever in force as in the past; each of those conditions shall be constantly observed; and the maintenance of the privilege which is derived from those conditions shall depend on the observance in their entirety of each of the obligations which they involve.

Those immunities granted more recently by my Imperial Government respecting the power of the Governor-General of Egypt to raise the effective force of his troops to 30,000 men, to maintain the difference between the standard of the coins struck in Egypt in my Imperial Government, and that of the other metal currency of my Empire, and to confer the civil grades of my Government as high as that of Sanié (second rank of the first class), are likewise confirmed.

The rule which prohibits the succession of the male descendants of the daughters of the Governors is maintained as in the past.

The tribute of 80,000 purses paid by Egypt to the Imperial


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 Australia; they were plasterers. Ten of us turned up again, the push having been reinforced by one or two new members and an old one who had been absent on the first occasion. It was a glorious send-off, and only two found beds that night―the Government supplied the beds.

And one by one and two by two they have gone from the wharf since then. Jack went to-day; he was perhaps the most irreclaimable of us all―a hard case where all cases were hard; and I loved him best―anyway I know that, wherever Jack goes, there will be some one who will barrack for me to the best of his ability, (which is by no means to be despised as far as barracking is concerned), and resent, with enthusiasm and force if he deems it necessary, the barest insinuation which might be made to the effect that I could write a bad line if I tried, or be guilty of an action which would not be straight according to the rules of mateship.

Ah well! I am beginning to think it is time I emigrated too; I'll pull myself together and battle round and raise the price of a steerage ticket, and maybe a pound or two over. There may not be anybody to see me off, but some of the boys are sure to be on the wharf or platform 'over there,' when I arrive. Lord! I almost hear them hailing now! and won't I yell back! and perhaps there won't be a wake over old times in some cosy bar parlour, or camp, in West Australia or Maoriland some night in a year to come.


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Take a stone bottle that will hold about three quarts of water; put into it three ounces of refined salt-petre, half an ounce of Florence orrice, and fill it with water boiling hot; stop it close, and immediately let it down into a well, where it must remain three or four hours; and when you break the bottle, you will find it full of hard ice: or, for want of this opportunity, dissolve a pound of nitre in a pail of water, and it will cool your bottles exceedingly.

Take salt of tartar, and pour distilled vinegar on it till it is assatiated, every time you draw off the phlegm, and then distil it into a coated retort by degrees; and rectify the oil through the spirit of vitriol, which will render it lucid, fragrant, and very pleasant. A small quantity of the powder put in a linen rag, and hung in the cask, will refresh and meliorate, if not recover, foul, pricked, or faded wine, in a short time.

Wines may also be enriched by essential and fragrant oils, made in such a manner as to incorporate with water or spirits of wine, or other wine; after being diluted by proper fermentation, they are easily united, and the body of the wine much enriched.

It is necessary to observe, that although we have been very exact in specifying the particular quantity of each ingredient used in the making, as well as mending the wines treated of, yet every man's palate should be consulted by those who


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Rh who are employed to do the business; and your own judgment will direct you how to lessen or increase any part, in proportion, according to the taste of the employer.

Take of black and morella cherries, of each a like quantity, and fill your jar or bottle full; to every twelve pounds of cherries put in half a pound of either plumb or apricot kernels; fill it up with French brandy, and the longer it stands the better it will be. Currant brandy may be made the same way.

Take and pick eight pounds of black maroon cherries, and eight pounds of small black cherries, put them in a mortar and bruise them, or leave them whole if you chuse; put them into a cask, and pour six gallon of good brandy over them; then put in two pounds of loaf sugar broke to pieces, and a quart of sack; stir all well up together, and let it stand two months; then draw it off into pint bottles, cork it tight, and keep it for use. You may make it with morella cherries the same way.

To


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Cucumbers used for this purpose must be of the largest sort, and taken from the vines before they are too ripe, or yellow at the ends; cut a piece out of the side, and take out the seeds with an apple-scraper or tea-spoon; then put them into strong salt and water for eight or nine days, or till they are very yellow; stir them well two or three times each day, and put them into a pan, with a large quantity of vine leaves both over and under them; beat a little roach-alum very fine, and put it into the salt and water they came out of; pour it on your cucumbers, and set it upon a very slow fire for four or five hours, till they are pretty green; then take them out, and drain them in a hair sieve, and when they are cold, put to them a little horse-radish, then mustard-seed, two or three heads of garlic, a few pepper-corns, a few green cucumbers sliced in small pieces, then horse-radish, and the same as before-mentioned, till you have filled them; then take the piece you cut out, and sew it with a large needle and thread, and do all the rest in the same manner. Have ready the following pickle:—to every gallon of allegar put an ounce of mace, the same of cloves, two ounces of sliced ginger, the same of long pepper, Jamaica pepper, and black pepper, three ounces of mustard-seed tied up in a bag, four ounces of garlic, and a stick of horse-radish cut in slices; boil them five minutes in the allegar, then pour it upon your pickles, tie them down, and keep them for use.

To


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Rh

Take some small onions, peel them, and put them into salt and water; shift them once a day for three days, then set them over the fire in milk and water till ready to boil; dry them, pour over them the following pickle when boiled, and cold:—double distilled vinegar, salt, mace, and one or two bay leaves; they will not look white with any other vinegar.

Take a sufficient number of the smallest onions you can get, and put them into salt and water for nine days, observing to change the water every day; then put them into jars, and pour fresh boiling salt and water over them; let them stand close covered till they are cold, then make some more salt and water, and pour it boiling hot upon them; when it is cold, put them into wide-mouthed bottles, and fill them up with distilled vinegar; put into every bottle a slice or two of ginger, a blade of mace, and a large tea-spoonful of eating oil, which will keep the onions white. If you like the taste of bay-leaf, you may put one or two into every bottle, and as much bay-salt as will lie on a sixpence: cork them well up.

Your walnuts should be gathered when the sun is hot upon them, and always before the shell is hard, which may be easily known by running a pin into them; then put them into a strong salt and water for nine days; stir them twice


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 twice a day, and change the salt and water every three days; put them in a hair sieve, and let them stand in the air till they turn black; then put them into strong stone jars, and pour boiling allegar over them; cover them up, and let them stand till they are cold, then boil the allegar three times more, and let it stand till it is cold between every time; tie them down with paper, and a bladder over them, and let them stand two months; then take them out of the allegar, and make a pickle for them; to every two quarts of allegar, put half an ounce of mace, half an ounce of cloves, one ounce of black pepper, the same of Jamaica pepper, ginger, and long pepper, and two ounces of common salt; boil it ten minutes, and pour it hot upon your walnuts, and tie them down with a bladder, and paper over it.

Take large full-grown nuts, but before they are hard, and lay then in salt and water; let them lie two days, then shift them into fresh water; let them lie two days longer, then shift them again, and let them lie three in your pickling jar; when the jar is half full, put in a large onion stuck with cloves; to a hundred walnuts put in half a pint of mustard-seed, a quarter of an ounce of all-spice, six bay leaves, and a stick of horese-radish; then fill your jar, and pour boiling vinegar over them; cover them with a plate, and when they are cold, tie them down with a bladder and leather, and they will be


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Rh be fit to eat in two or three months. The next year, if any remains, boil up your liquor again, and skim it; when cold, pour it over your walnuts. This is by much the best pickle for use, therefore you may add to it what quantity of vinegar you please. If you pickle a great many walnuts, and eat them fast, make pickle for a hundred or two, the rest keep in strong brime of salt and water, boiled till it will bear an egg; and as you pot empties, fill them up with those in the salt and water. Take care that they are covered with pickle. In the same manner you may do a smaller quantity; but if you can get rape vinegar, use that instead of salt and water. Do them thus:—put your nuts into the jar you intend to pickle them in, throw in a handful of salt, and fill the pot with rape vinegar; cover it close, and let them stand a fortnight; then pour them out of the pot, wipe it clean, and just rub the nuts with a coarse cloth, and then put them in the jar with the pickle as above.

Take the largest double, or French walnuts, before the shells are hard, pare them very thin, and put them into a tub of spring water as they are pared; put to them, if there are two or three hundred nuts, a pound of bay-salt; leave them in the water twenty-four hours, then put them into a stone jar, a layer of vine leaves, and a layer of walnuts; fill it up with cold vinegar, and when they have stood all night, pour the vinegar from them into a copper, with a good quantity of bay-salt; set it upon the fire, and let it


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 it boil, then pour it hot on the nuts; tie them over with a woollen cloth, and let them stand a week; then pour that pickle from them, rub the nuts clean with a piece of flannel, and put them again into a jar, with vine leaves as before-mentioned; boil fresh vinegar, and to every gallon of vinegar, four or five pieces of ginger, a quarter of an ounce of mace, and the same quantity of whole black pepper; pour the vinegar boiling hot upon the walnuts, and cover them with a woollen cloth; let it stand four or five days, and repeat the same four or five times; when the vinegar is cold, put in half a pint of mustard-seed, a stick of horse-radish sliced; tie them down with a bladder, and then with leather; they will be fit to eat in three weeks. If they are intended to be kept, the vinegar must not be boiled, but then they will not be ready under six months.

Pour a boiling-hot wine over your French beans, and cover them close; the next day drain and dry them; then pour over them a boiling-hot pickle of white wine vinegar, Jamaica pepper, black pepper, a little mace and ginger; repeat this for two or three days or till the beans look green.

Slice your cabbage cross-ways, put it on an earthen dish, and sprinkle an handful of salt over it; cover it with another dish, and let it stand twenty-four hours; then put it into a lender


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Rh to drain, and lay it in your jar; take white wine vinegar enough to cover it, a little cloves, mace, and all-spice; put them in whole, with a little cochineal boiled fine; then boil it up, and pour it either hot or cold on your cabbage; if you pour on the pickle hot, cover it close with a cloth till it is cold, and then tie it up close, as you do other pickles.

Take a fine close red cabbage, and cut it thin, then take some cold ale allegar, and put to it two or three blades of mace, and a few white pepper corns; make it pretty strong with salt, and put your cabbage into the allegar as you cut it; tie it close down with a bladder, and a paper over this; in a day or two it will be fit for use.

Take the smallest mushrooms you can get and put them into spring water, rub them with a piece of new flannel dipped in salt, and put them into cold spring water as you do them, to keep their colour; then put them into a saucepan, throw a handful of salt over them, cover them close, and set them over the fire four or five minutes, or till you see they are thoroughly hot, and the liquor is drawn out of them; then lay between two clean cloths till they are cold, put them into glass bottles, and fill them up with distilled vinegar; put a blade or two of mace and a tea-spoonful of good oil in every bottle; cork them up close, and set them in a cool place. If you have not any distilled vinegar,


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 vinegar, you may use white wine vinegar, or even allegar, but it must be boiled with a little mace, salt, and a few slices of ginger; it must be cold before you pour it on your mushrooms. If your vinegar or allegar is too sharp, it will make your mushrooms soft; neither will they keep so long, or appear so white.

Take the largest and closest you can get; pull them into sprigs, put them in an earthen dish, and sprinkle salt over them; let the stand twenty-four hours to draw out all the water, then put them in a jar, and pour salt and water boiling over them; cover them close, and let them stand till the next day; then take them out, and lay them on a coarse cloth to drain; put them into glass jars, and put in a nutmeg sliced, and two or three blades of mace in each jar: cover them with distilled vinegar, and tie them down with a bladder, and over that a leather: they will be fit for use in a month.

These are the flower-buds of a small shrub, preserved in pickle. The three which bears capers is called the caper-shrub, or bush, and is common in the western part of Europe. We have them in some gardens, but Toulon is the principal place for capers. We have some from Lyons, but they are flatter, and less firm; and some come from Majorca, but they are salt and disagreeable. The finest flavoured are from Toulon. They gather the buds from the blossoms before


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Rh before they are open, then spread them upon a floor in the room, where no sun enters, and then let them lie till they begin to wither; they then throw them into a tub of sharp vinegar, and, after three days, they add a quantity of bay-salt. When this is dissolved, they are fit for packing for sale, and are sent to all parts of Europe. The finest capers are those of a moderate size, firm, and close, and such as have the pickle highly flavoured; those which are soft, flabby, and half open, are of little value.

Take the samphire that is green, put it into a clean pan, and throw over it two or three handfuls of salt; then cover it with spring water; let it lie twenty-four hours, after which put it into a clean saucepan, throw in a handful of salt, and cover it with good vinegar; cover the pan close, and set it over a slow fire; let it stand till it is just green and crisp, and take it out at that moment, for should it remain till it is soft, it will be spoiled; put it in your pickling-pot, and cover it close; as soon as it is cold, tie it down with a bladder and leather, and keep it for use; or you may keep it all the year in a very strong brine of salt and water, and throw it into vinegar just before you use it.

Beet roots, which are a pretty garnish for made dishes, are thus pickled:—Boil them tender, peel them, and, if agreeable, cut them into shapes; pour over them a hot pickle of white wine


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 wine vinegar, a little pepper, ginger, and horse-radish sliced.

Let your barberries be gathered before they are too ripe; take care to pick out the leaves and dead stalks, and then put them into jars, with a large quantity of strong salt and water, and tie them down with a bladder.

 * Note.—When you see a scum over your barberries, put them into fresh salt and water; they require no vinegar, their own sharpness being sufficient to keep them.

Gather your codlings when they are about the size of a large French walnut, put a quantity of vine leaves in the bottom of a brass pan, and put in your codlings; cover them well with vine leaves, and set them over a very slow fire till you can peel the skins off; then take them carefully up in a hair sieve, peel them with a pen-knife, and put them into the saucepan again, with the vine leaves and water as before; cover them close, and set them over a slow fire till they are of a fine green; then drain them through a hair sieve, and when they are cold, put them into distilled vinegar; pour a little meat oil on the top, and tie them down with a bladder.

Quarter a white cabbage and cauliflower; take also cucumbers, melons, apples, French beans, plumbs, all or any of these; lay them on a hair sieve,


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Rh sieve, strew over a large handful of salt, set them in the sun for three or four days, or till very dry; and put them into a stone jar with the following pickle:—Put a pound of race ginger into salt and water, the next day scrape and slice it, salt it, and dry it in the sun; slice, salt, and dry a pound of garlic; put these into a gallon of vinegar, with two ounces of long pepper, half an ounce of turmeric, and four ounces of mustard seed bruised; stop the pickle close, then prepare the cabbage, &c. If the fruit is put in, it must be green.

Take some artichokes, and boil them till you can pull the leaves off, then take off the chokes, and cut them from the stalk; take great care that you do not let the knife touch the top; throw them into salt and water for an hour, then take them out, and lay them on a cloth to drain; then put them into large wide-mouthed glasses, put a little mace and sliced nutmeg between; fill them either with distilled vinegar, or sugar-vinegar, and spring water; cover them with mutton fat fried, and tie them down with a bladder and leather.

After the blossoms are gone off, gather the little knobs, and put them into cold water; shift them once a day for three successive days, then make a cold pickle of white wine vinegar, a little white wine, shallot, pepper, cloves, mace, nutmeg quartered, and horse-radish; put in the buds.

To


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Take five hundred gerkins, and have ready a large earthen pan of spring water and salt; to every gallon of water put two pounds of salt, mix it well together, and throw in your gerkins; wash them out in two hours, put them to drain, let them be drained very dry, and put them in a jar; in the mean time get a bell-metal pot, with a gallon of the best white wine vinegar, half an ounce of cloves and mace, one ounce of all-spice, one ounce of mustard-seed, a stick of horse-radish cut in slices, six bay-leaves, a little dill, two or three races of ginger cut in pieces, a nutmeg cut in pieces, and a handful of salt, boil it up in the pot all together, and put it over the gerkins; cover them close down, and let them stand twenty-four hours; then put them in your pot, and simmer them over the stove till they are green; (be careful not to let them boil, if you do you will spoil them) then put them in your jar, and cover them close down till they are cool; then tie them over with a bladder, and leather over that, and put them in a cold dry place; mind always to keep your pickles tied down close, Or this way: after they have been twenty-four hours in the vinegar, pour the vinegar off from them, and make it boil; then pour it over the gerkins, cover them close, and repeat it every day till they are green; then tie them down with a bladder and leather, and keep them in a cool dry place: by this method they will keep good for three or four years.

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Rh

Take the largest asparagus you can get, cut off the white ends, and wash the green ends in spring water; then put them in another clean water, and let them lay two or three hours in it; have a large broad stew-pan full of spring water, with a handful of salt, set it on the fire, and when it boils put in the grass, not tied up, but loose, and not too many at a time, for fear you should break the heads; just scald them, and no more; take them out with a broad skimmer, and lay them on a cloth to cool. For your pickle take a gallon or more, according to your quantity of asparagus, of white wine vinegar, and one ounce of bay-salt, boil it, and put the asparagus in your jar; to a gallon of pickle put two nutmegs, a quarter of an ounce of mace, the same of whole white pepper, and pour the pickle hot over them; cover them with a linen cloth, doubled three or four times, let them stand a week, and boil the pickle; after standing a week longer, boil the pickle again, and pour it on hot, as before; when they are cold, cover them close with a bladder and leather.

Take your peaches when they are at their full growth, just before they begin to ripen; be sure they are not bruised; then take spring water, as much as you think will cover them, make it salt enough to bear an egg, with bay and common salt, an equal quantity of each; put in your peaces, and lay a thin board over them, to keep them under the water; let them stand three days then


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 then take them out, wipe them very carefully with a fine soft cloth, and lay them in your glass or jar; then take as much white wine vinegar as will fill your glass or jar; to every gallon put one pint of the best well-made mustard, two or three heads of garlic, a good deal of ginger sliced, half an ounce of cloves, mace, and nutmeg; mix your pickle well together, and pour it over your peaches; tie them close with a bladder and leather; they will be fit to eat in two months. You may, with a fine penknife, cut them across, take out the stones, fill them with mustard-seed, garlic, horse-radish, and ginger, and tie them together. You may pickle nectarines and apricots the same way.

Take the large white plumbs, and if they have stalks, let them remain on, and pickle them as you do peaches.

Make a strong pickle with cold spring water and bay-salt, strong enough to bear an egg; put the pods in, lay a thin board over them, to keep them under water, and let them stand ten days; drain them in a sieve, and lay them on a cloth to dry; then take white wine vinegar, as much as you think will cover them, boil it, and put your pods in a jar, with ginger, mace, cloves, and Jamaica pepper; pour your vinegar boiling hot on them, cover them with a coarse cloth, three or four times double, that the steam may come through a little, and let them stand two days;


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Rh days; repeat this two or three times; when it is cold, put in a pint of mustard-seed, some horse-radish, and cover them close.

Take twelve lemons, and scrape them with a piece of broken glass; then cut them across in several parts, but not quite through so that they will hang together; put in as much salt as they will hold, rub them well, and strew them over with salt; let them lay in an earthen dish three days, and turn them every day; slit an ounce of ginger very thin, and salted for three days, a small handful of mustard-seeds bruised and searced through a hair sieve, and some red India pepper; take your lemons out of the salt, squeeze them very gently, put them into a jar with the spice and ingredients, and cover them with the best white vine vinegar; stop them up very close, and in a month's time they will be fit to eat.

Get grapes at the full growth, but not ripe, cut them in small bunches fit for garnishing, put them in a stone jar, with vine leaves between every layer of grapes; then take as much spring water as you think will cover them, put in a pound of bay-salt, and as much white salt as will make it bear an egg; dry your bay-salt, and pound it, it will melt the sooner, put it into a bell-metal or cooper pot,boil and skim it well, and as it boils take the black scum off, but not the white; when it has boiled a quarter of an hour, let


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With the Stalks in it, so as to resemble the natural Fruit.


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 let it stand to cool and settle; when it is cold, pour the clear liquor on the grapes, lay vine leaves on the top, tie them down close with a linen cloth, cover them with a dish, and let them stand twenty-four hours; then take them out lay them on a cloth, cover them out with another, and dry them between the cloths; then take two quarts of vinegar, one quart of spring water, and one pound of coarse sugar; let it boil a little while, skim it clean as it boils, and let it stand till it is quite cold; dry your jar with a cloth, put fresh vine leaves at the bottom and between every bunch of grapes, and on the top; then pour the clear off the pickle on the grapes; tie a thin piece of board on a flannel, lay it on the top of the jar to keep the grapes under the pickle, and tie them down with a bladder and leather; take them out with a wooden spoon; but be sure to make pickle enough to cover them.

Set spring water on the fire with a handful of salt; when it boils tie your fennel in bunches, put them into the water; just give them a scald, and lay them on a cloth to dry; when cold, put them in a glass, with a little mace or nutmeg, fill it with cold vinegar, lay a bit of green fennel on the top, and tie over it a bladder and leather.

Take the finest pippins you can get, free from spots and bruises, put them into a preserving-pan of


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Rh of cold spring water, set them on a charcoal fire, and keep them turning with a wooden spoon till they will peel, but do not let them boil; when they are enough, peel them, and put them into the water again, with a quarter of a pint of the best vinegar, and a quarter of an ounce of alum; cover them close with a pewter dish, and set them on the charcoal fire again, (a slow fire not to boil) let them stand, turning them now and then till they look green; then take them out, and lay them on a cloth to cool; when cold, make your pickle as for the peaches, only instead of made mustard, it must be mustard-seed whole, cover them close, and keep them for use.

Take young suckers, pare them very nicely, (all the hard ends of the leaves and stalks) and just scald them in salt and water; when they are cold, put them into glass bottles, with two or three large blades of mace, and a nutmeg sliced thin; fill them either with distilled vinegar, or the sugar vinegar of your own making, with half spring water.

Take the largest cauliflowers you can get, cut off all the flower from the stalks, peel them, and throw into strong spring water and salt for three days; then drain them in a sieve pretty dry, and put them in a jar; boil white wine vinegar with cloves, mace, long pepper, and all-spice, each half an ounce, forty blades of garlic, a stick of horse-


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were delayed, for an hour or so inside Sydney Heads, taking passengers from the Oroya, which had just arrived from England and anchored off Watson's Bay. An Adelaide boat went alongside the ocean liner, while we dropped anchor at a respectable distance. This puzzled some of us until one of the passengers stopped an ancient mariner and inquired. The sailor jerked his thumb upwards, and left. The passengers stared aloft till some of them got the lock-jaw in the back of their necks, and then another sailor suggested that we had yards to our masts, while the Adelaide boat had not.

It seemed a pity that the new chums for New Zealand didn't have a chance to see Sydney after coming so far and getting so near. It struck them that way too. They saw Melbourne, which seemed another injustice to the old city. However, nothing matters much nowadays, and they might see Sydney in happier times.

They looked like new chums, especially the 'furst clarsters,' and there were two or three Scotsmen among them who looked like Scots, and talked like it 245


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Rh Nothing prevented our starting at once but the absence of Macdonald and the want of a bâton. Reynaud suggested a visit to the postmaster, who possessed a bâton of local celebrity. Down we went to the bureau; but it was closed: we halloed through the slits, but no answer. At last the postmaster was discovered endeavouring (with very fair success) to make himself intoxicated. He was just able to ejaculate, "France! 'tis the first nation in the  world!" which is a phrase used by a Frenchman when in the state that a Briton begins to shout, "We won't go home till morning"—national glory being uppermost in the thoughts of one, and home in those of the other. The bâton was produced; it was a branch of a young oak, about five feet long, gnarled and twisted in several directions. "Sir," said the postmaster, as he presented it, "France! 'tis the first—the first nation in the world, by its"—he stuck. "Bâtons?" I suggested. "Yes, yes, sir; by its bâtons, by its—its," and here he could not get on at all. As I looked at this and here he could not get on at all. As I looked at this


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 horse-radish cut in slices, a quarter of an ounce of Cayenne pepper, a quarter of a pound of yellow turmeric, and two ounces of bay-salt; pour it boiling over the stalks, and cover it down close till the next day; then boil it again, and repeat it twice more; and when it is cold, tie it down close.

Take as many green melons as your want, slit them two thirds up the middle, and with a spoon take all the seeds out; put them in strong spring water and salt for twenty-four hours, and then drain them in a sieve; mix half a pound of white mustard, two ounces of long pepper, the same of all-spice, half an ounce of cloves and mace, a good quantity of garlic and horse-radish cut in slices, and a quarter of an ounce of Cayenne pepper; fill the seed-holes full of this mixture, put a small skewer through the end, tie it round with packthread close to the skewer, and put them in a jar; boil up the vinegar with some of the mixture in it, and pour it over the melons; cover them down close, and let them stand till next day; then green them in the same manner as you do gerkins; when cold, tie down close, and keep them for use.

Take the largest and oldest shoots of elder which put out in the middle of May; the middle stalks are the most tender and biggest, the small ones are not worth pickling; take off the outward peel or skin, and lay them in a strong brine


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 too; also an Irishman. Great Britain and Ireland do not seem to be learning anything fresh about Australia. We had a yarn with one of these new arrivals, and got talking about the banks. It turned out that he was a Radical. He spat over the side and said:―

'It's a something shame the way things is carried on! Now, look here, a banker can rob hundreds of wimmin and children an' widders and orfuns, and nothin' is done to him, but if a poor man only embezzles a shilling he gets transported to the colonies for life.' The italics are ours, but the words were his.

We explained to this new chum that transportation was done away with long ago, as far as Australia was concerned, that no more convicts were sent out here―only men who ought to be; and he seemed surprised. He did not call us a liar, but he looked as if he thought that we were prevaricating. We were glad that he didn't say so, for he was a bigger man. New chums are generally more robust than Australians.

When we got through the Heads someone pointed to the wrong part of the cliff and said:

'That's where the Dunbar was wrecked.'

Shortly afterwards another man pointed to another wrong part of the cliffs and observed incidentally:

'That's where the Dunbar was wrecked.'

Pretty soon a third man came along and pointed to a third wrong part of the cliff, and remarked casually:

'That's where the Dunbar was wrecked.'

We moved aft and met the fourth mate, who jerked his thumb over his shoulder at the cliffs in general, and muttered condescendingly:

'That's where the Dunbar was wrecked.'


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 It was not long before a woman turned round and asked:

'Was that the place where the Dunbar was wrecked, please?'

We said 'Yes,' and she said 'Lor,' and beckoned to a friend.

We went for'ard and met an old sailor, who glared at us, jerked his thumb at the coast and growled:

'That's where the Dunbar went down.'

Then we went below; but we felt a slight relief when he said 'went down' instead of 'was wrecked.'

It is doubtful whether a passenger boat ever cleared Sydney Heads since the wild night of that famous wreck without someone pointing to the wrong part of the cliffs, and remarking:

'That's where the Dunbar was wrecked.'

The Dunbar fiend is inseparable from Australian coasting steamers.

We travelled second-class in the interests of journalism. You get more points for copy in the steerage. It was a sacrifice; but we hope to profit by it some day.

There were about fifty male passengers, including half-a-dozen New Zealand shearers, two of whom came on board drunk―their remarks for the first night mainly consisted of 'gory.' 'Gory' is part of the Australian language now―a big part.

The others were chiefly tradesmen, labourers, clerks and hard-up bagmen, driven out of Australia by the hard times there, and glad, no doubt, to get away. There was a jeweller on board, of course, and his Q


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Rh brine of salt and water for one night; then dry them in a cloth, piece by piece. In the mean time make your pickle of half white wine and half beer vinegar; to each quart of pickle you must put an ounce of white or red pepper, an ounce of ginger sliced, a little mace, and a few corns of Jamaica pepper; when the spice has boiled in the pickle, pour it hot on the shoots, stop them close immediately, and set the jar two hours before the fire, turning it often; it is as good a way of greening pickles as frequent boiling; you may boil the pickle two or three times, and pour it on boiling hot just as you please. If you make the pickle of the sugar vinegar, there must be one half spring water.

To every quart of white wine vinegar put half a pound of Lisbon sugar, and a quarter of a pound of white salt; then pick put the worst of your currants and put into this liquor, and put the best in bunches into glasses; then boil the pickle with the worst currants in it, skim it very clean, and let it boil till it looks of a fine colour, and let it stand till it is cold; then strain it through a coarse cloth, wring it through to get out all the colour of the currants, and let it stand to settle; then pour the clear off the settlings, and fill up your glasses with it, tie them over with a bladder and leather, and keep them in a cold dry place.

Take as many ox palates as you want, and wash them clean with salt and water; put them in


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 name was Moses or Cohen. If it wasn't it should have been―or Isaacs. His christian name was probably Benjamin. We called him Jacobs. He passed away most of his time on board in swopping watch lies with the other passengers and good-naturedly spoiling their Waterburys.

One commercial traveller shipped with a flower in his button-hole. His girl gave it to him on the wharf and told him to keep it till it faded, and then press it. She was a barmaid. She thought he was 'going saloon,' but he came forward as soon as the wharf was out of sight. He gave the flower to the stewardess, and told us about these things one moonlight night during the voyage.

There was another―a well-known Sydney man―whose friends thought that he was going saloon, and turned up in good force to see him off. He spent his last shilling 'shouting,' and kept up his end of the pathetic little farce out of consideration for the feelings of certain proud female relations, and not because he was 'proud'―at least not that way. He stood on a conspicuous part of the saloon deck and waved his white handkerchief until Miller's Point came between. Then he came forward where he belonged. But he was proud―bitterly so. He had a flower too, but he did not give it to the stewardess. He had it pressed, we think (for we knew him), and perhaps he wears it now over the place where his heart used to be.

When Australia was fading from view we shed a tear, which was all we had to shed; at least, we tried to shed a tear, and could not. It is best to be exact when you are writing from experience.


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 Just as Australia was fading from view, someone looked through a glass, and said in a sad, tired kind of voice that he could just see the place where the Dunbar was wrecked.

Several passengers were leaning about and saying 'Europe! E-u-rope!' in agonised tones. None of them were going to Europe, and the new chums said nothing about it. This reminds us that some people say 'Asia! Asia! Ak-kak-Asia!' when somebody spills the pepper. There was a pepper-box without a stopper on the table in our cabin. The fact soon attracted attention.

The new chum came along and asked us whether the Maoris were very bad round Sydney. He'd heard that they were. We told him that we had never had any trouble with them to speak of, and gave him another show.

'Did you ever hear of the wreck of the Dunbar?' we asked.

He said that he never 'heerd tell' of it, but he had 'heerd' of the wreck of the Victoria.

We gave him best.

The first evening passed off quietly, except for the vinously-excited shearers. They had sworn eternal friendship with a convivial dude from the saloon, and he made a fine specimen fool of himself for an hour or so. He never showed his nose for'ard again.

Now and then a passenger would solemnly seek the steward and have a beer. The steward drew it out of a small keg which lay on its side on a shelf with a wooden tap sticking out of the end of it―out of the end of the keg, we mean. The beer tasted like warm


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 in a pot, cover them with water, put in some salt, and as the scum rises skim it off clean; then put in half an ounce of cloves and mace, a little all-spice and whole pepper, stew them gently till they are tender, which will be in four or five hours, take them out, and take the two skins clean off; cut them of what size and shape you please, and let them stand till they are cold; in the mean time make a pickle of half white wine and half vinegar boiled together, with some fresh spices in it; when both the pickles and palates are cold, lay a layer of palates in a jar, and put in some bay-leaves with a little fresh spice between every layer, and pour the pickle over them; tie them down close, and keep them for use. These are very useful to put into made dishes of all sorts, only wash them out of the pickle in warm water. You may make a little side-dish with white or brown sauce, or butter and mustard, with a spoonful of white wine in it.

Put your combs into scalding water, and take the skins off; then put them into a stew-pan, cover them with white wine vinegar, put in some cloves and mace, a little all-spice and whole pepper, a few bay-leaves, a little bay-salt, and stew them for half an hour; then put them in a jar; and when they are cold, melt a little mutton suet and put over them, to keep out the air, and tie them down with a bladder and leather. When you want to use them, lay them in warm water for an hour before; and you may put them in made


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Rh made dishes, or make a little dish of them, with white or brown cullis.

Take two cauliflowers, two red cabbages, half a peck of kidney-beans, six sticks, with six cloves of garlic on each stick, wash them all well, and give them a boil up; then drain them on a sieve, lay them leaf by leaf on a large table, and salt them with a bay-salt; then lay them to dry in the sun, or in a slow oven, until they are as dry as a cork; and make the following pickle: take a gallon of the best vinegar, with one quart of water, a handful of salt, one ounce of whole pepper, and boil it all together for a quarter of an hour, and let it stand till it is cold; then take a quarter of a pound of ginger cut in pieces, salt it, and let it stand a week; take half a pound of mustard-seed, wash it, and lay it to dry; when very dry, bruise half of it, mix the whole and bruise it with some all-spice, whole pepper, the prepared ginger, and an ounce of powder of turmeric; then have a jar, and lay a row of cabbage, then cauliflowers, and then beans, put the garlic in the middle, and sprinkle between every layer your mixture; then pour your pickle over all, and tie it down with a bladder and leather.

Take your salmon, scale and gut it, and wash it very clean; have a kettle of spring water boiling, with a handful of salt, a little all-spice, cloves and mace; put in the fish, and boil it three quarters of an hour, if small; if large, one hour;


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A. 1. No disciplinary or administrative action should be taken against any US naval personnel associated with this incident.

2. Since it appears that combat induced stress on personnel may have played a significant role in this incident, it is recommended the CNO direct further study be undertaken into the stress factors impacting on personnel in modern warships with highly sophisticated command, control, communications and intelligence systems, such as AEGIS. This study should also address the possibility of establishing a psychological profile for personnel who must funtionfunction [sic] in this environment.

3. Visual identification (VID) is the only positive means to distinguish friendly or commercial aircraft from potentially hostile aircraft. Since there is insufficient U.S. land or carrier based tactical aircraft to provide continuous VID duties in the Persian Gulf, the USG should immediately convey the following to the Government of Iran:

"To minimize the risk of another accidental shoot down of a commercial airliner, the Government of Iran should be aware that any fixed-wing aircraft flying over the waters of the Persian Gulf to or from Iran is suspect as to its intentions towards U.S. Naval Units. Neither United States Naval Forces, nor those of any other nation, are capable of assessing the intentions of an aircraft in flight. Accordingly, to avoid the possibility of an accident, and to preclude possible defensive actions by U.S. warships and aircraft in the Persian Gulf, United States naval forces will presume that any aircraft entering or exiting over Persian Gulf waters to or from Iranian Air Space will be considered a non- threat to U.S. forces only if it transits over the Gulf waters at an altitude greater than 25,000 feet. Small aircraft incapable of reaching 25,000 feet and rotary wing aircraft should make their intentions known by radio at least five miles from any U.S. unit."

4. That no changes be made to the existing ROE.


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 to the nature of the Chinese language; while it possesses all the advantages of European stereotype, except durability. It is adapted for printing in different forms and sizes of the character. It requires no complicated machinery, or expensive apparatus. The blocks once cut, need no further correction; though they are capable of it, if necessary. New editions may be frequently printed without trouble; and in travelling, a few blocks may be packed in a small compass, and printed from at every stage.

But the disadvantages of block-printing are, that it is not adapted for ephemeral works, or miscellaneous pieces: neither is it calculated for expedition, in engraving or throwing off copies. The same character must be cut over again, if it should occur ten thousand times. It is difficult, by such a system, to combine other languages with the Chinese. The blocks, after a certain number of copies have been struck off, are of no use but for fire-wood; while they are liable to be destroyed by white ants, before they are worn out. In addition to this, they occupy much room. The blocks for the octavo edition of the Scriptures would occupy sixty-seven cubic feet. If one block be lost or injured, the whole edition is spoiled, unless a type-cutter be at hand, to supply the deficiency. By means of wooden stereotype, the earliest and most inferior works of missionaries are perpetuated, when years of experience, and more extensive knowledge of the language, might enable them to produce something better. Besides which, the type-cutters are troublesome men, very difficult to be kept in order, and should they be prohibited from quitting their native land, our work must come to a stand.

Of lithography, the advantages are,—that small


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 but weak vinegar, and cost sixpence per small glass. The bagman told the steward that he could not compliment him on the quality of his liquor, but the steward said nothing. He did not even seem interested―only bored. He had heard the same remark often before, no doubt. He was a fat, solemn steward―not formal, but very reticent―irresponsive. He looked like a man who had conducted a religious Conservative paper once and failed, and had then gone into the wholesale produce line, and failed again, and finally got his present billet through the influence of his creditors and two clergymen. He might have been a sociable fellow, a man about town, even a gay young dog, and a radical writer before he was driven to accept the editorship of the aforesaid periodical. He probably came of a 'good English family.' He was now, very likely, either a rigid Presbyterian or an extreme freethinker. He thought a lot, anyway, and looked as if he knew a lot too―too much for words, in fact.

We took a turn on deck before turning in, and heard two men arguing about the way in which the Dunbar was wrecked.

The commercial travellers, the jeweller, and one or two new chums who were well provided with clothing undressed deliberately and retired ostentatiously in pyjamas, but there were others―men of better days―who turned in either very early or very late, when the cabin was quiet, and slipped hurriedly and furtively out of their clothes and between the blankets, as if they were ashamed of the poverty of their underwear.


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Rh At "La Ville" the Val Louise splits into two branches—the Val d'Entraigues on the left and the Vallon d'Alefred (or Ailefroide) on the right; our route was up the latter, and we moved steadily forwards to the village of La Pisse, where Pierre Sémiond lived, who was reputed to know more about the Pelvoux than any other man. He looked an honest fellow, but unfortunately he was ill and could not come. He recommended his brother, an aged creature, whose furrowed and wrinkled face hardly seemed to announce the man we wanted; but having no choice, we engaged him and again set forth.
 * width=400px|Page 049 - Scrambles amongst the Alps - Whymper.jpg
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Walnut and a great variety of other trees gave shadow to our path and fresh vigour to our limbs; while below, in a sublime gorge, thundered the torrent, whose waters took their rise from the snows we hoped to tread on the morrow. The mountain could not be seen at La Ville, owing to a high intervening ridge; we were now moving along the foot of this to get to the châlets of Alefred, or, as they are sometimes called, Aléfroide, where the mountain actually commences. From this direction the subordinate, but more proximate peaks appear considerably higher than the loftier ones behind, and
 * }


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 So-and-so―climbing the cliffs with a girl under his arm, and all that sort of thing.'

The chaps smiled a doleful smile, and turned away again to look at the Promised Land. They had had no anxiety to speak of for the last two or three days; but now they were again face to face with the cursed question, "How to make a living." They were wondering whether or no they would get work in New Zealand, and feeling more doubtful about it than when they embarked.

Pity we couldn't go to sea and sail away for ever, and never see land any more―or, at least, not till better and brighter days―if they ever come.


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 It is well that the Lord can see deep down into the hearts of men, for He has to judge them; it is well that the majority of mankind cannot, because, if they could, the world would altogether be too sorrowful to live in; and we do not think the angels can either, else they would not be happy―if they could and were they would not be angels any longer―they would be devils. Study it out on a slate.

We turned in feeling comfortably dismal, and almost wishing that we had gone down with the Dunbar.

The intoxicated shearers and the dude kept their concert up till a late hour that night―or, rather, a very early hour next morning; and at about midnight they were reinforced by the commercial traveller and Moses, the jeweller, who had been visiting acquaintances aft. This push was encouraged by voices from various bunks, and enthusiastically barracked for by a sandy-complexioned, red-headed comedian with twinkling grey eyes, who occupied the berth immediately above our own.

They stood with their backs to the bunks, and their feet braced against the deck, or lurched round, and took friendly pulls from whisky flasks, and chyacked each other, and laughed, and blowed, and lied like―like Australian bushmen; and occasionally they broke out into snatches of song―and as often broke down. Few Englishmen know more than the first verse, or two lines, of even their most popular song, and, when elevated enough to think they can sing, they repeat the first verse over and over again, with the wrong words, and with a sort of 'Ta-ra-ra-rum-ti-tooral. Ta-ra-ra-ra-rum-ti, ta-ra-ra-rum-tum-ti-rum-rum-tum-ti-dee-e-e,' by way of variation.


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 Presently―suddenly it seemed to our drowsy senses―two of the shearers and the bagman commenced arguing with drunken gravity and precision about politics, even while a third bushman was approaching the climax of an out-back yarn of many adjectives, of which he himself was the hero. The scraps of conversation that we caught were somewhat as follow. We leave out most of the adjectives.

First Voice: 'Now look here. The women will vote for men, not principles. That's why I'm against women voting. Now, just mark my'

Third Voice (trying to finish yarn): 'Hold on. Just wait till I tell yer. Well, this bloomin' bloke, he says'

Second Voice (evidently in reply to first): Principles you mean, not men. You're getting a bit mixed, old man.' (Smothered chuckle from comedian over our head).

Third Voice (seeming to drift round in search of sympathy): 'You will?' sez I. 'Yes, I will.' he sez. 'Oh, you will, will yer?' I sez; and with that I'

Second Voice (apparently wandering from both subjects): 'Blanker has always stuck up for the workin' man, an' he'll get in, you'll see. Why, he's a bloomin' workin' man himself. Me and Blanker'

Disgusted voice from a bunk: 'Oh, that's damn rot! We've had enough of lumpers in Parliament! Horny hands are all right enough, but we don't want any more blanky horny heads!'

Third Voice (threateningly): 'Who's talkin' about 'orny heads? That pitch is meant for us, ain't it? Do you mean to say that I've got a 'orny head?'


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 Here two men commenced snarling at each other, and there was some talk of punching the causes of the dispute re horny heads; but the bagman interfered, a fresh flask was passed round, and some more eternal friendship sworn to.

We dozed off again, and the next time we were aware of anything the commercial and Moses had disappeared, the rest were lying or sitting in their bunks, and the third shearer was telling a yarn about an alleged fight he had at a shed up country; and perhaps he was telling it for the benefit of the dissatisfied individual who made the injudicious remark concerning horny heads.

'So I said to the boss-over-the-board, 'you're a nice sort of a thing,' I sez. 'Who are you talkin' to?' he says. 'You, bless yer,' I says. 'Now, look here.' he says, 'you get your cheque and clear!' 'All right,' I says, 'you can take that!' and I hauled off and landed him a beauty under the butt of the listener. Then the boss came along with two blacklegs, but the boys made a ring, and I laid out the blanks in just five minutes. Then I sez to the boss, 'That's the sort of cove I am,' I sez, 'an' now, if you'

But just here there came a deep, growling voice―seemingly from out of the depths of the forehold―anyway, there came a voice, and it said:―

'For the Lord's sake give her a rest!'

The steward turned off the electricity, but there were two lanterns dimly burning in our part of the steerage. It was a narrow compartment running across the width of the boat, and had evidently been


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 partitioned off from the top floor of the hold to meet the emigration from Australia to New Zealand. There were three tiers of bunks, two deep, on the far side, three rows of single bunks on the other, and two at each end of the cabin, the top ones just under the portholes.

The shearers had turned in 'all standing;' two of them were lying feet to feet in a couple of outside lower berths. One lay on his stomach with his face turned outwards, his arm thrown over the side of the bunk, and his knuckles resting on the deck; the other rested on the broad of his back with his arm also hanging over the side and his knuckles resting on the floor. And so they slept the sleep of the drunk.

A fair, girl-faced young Swiss emigrant occupied one of the top berths, with his curly, flaxen head resting close alongside one of the lanterns that were dimly burning, and an Anglo-foreign dictionary in his hand. His mate, or brother, who resembled him in everything except that he had dark hair, lay asleep alongside; and in the next berth a long consumptive-looking new-chum sat in his pyjamas, with his legs hanging over the edge, and his hands grasping the sideboard, to which, on his right hand, a sort of tin-can arrangement was hooked. He was staring intently at nothing, and seemed to be thinking very hard.

We dozed off again, and woke suddenly to find our eyes wide open, and the young Swiss still studying, and the Jackaroo still sitting in the same position, but with a kind of waiting expression on his face―a sort


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 of expectant light in his eyes. Suddenly he lurched for the can, and after awhile he lay back looking like a corpse.

We slept again, and finally awoke to daylight and the clatter of plates. All the bunks were vacated except two, which contained corpses, apparently.

Wet decks, and a round, stiff, morning breeze, blowing strongly across the deck, abeam, and gustily through the open portholes. There was a dull grey sky, and the sea at first sight seemed to be of a dark blue or green, but on closer inspection it took a dirty slate colour, with splashes as of indigo in the hollows. There was one of those near, yet far-away horizons.

About two-thirds of the men were on deck, but the women had not shown up yet nor did they show up until towards the end of the trip.

Some of the men were smoking in a sheltered corner, some walking up and down, two or three trying to play quoits, one looking at the poultry, one standing abaft the purser's cabin with hands in the pockets of his long ragged overcoat, watching the engines, and two more―carpenters―were discussing a big cedar log, about five feet in diameter, which was lashed on deck alongside the hatch.

While we were waiting for the Oroya some of the ship's officers came and had a consultation over this log and called up part of the crew, who got some more ropes and a chain on to it. It struck us at the time that that log would make a sensation if it fetched loose in rough weather. But there wasn't any rough weather.


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Oroya
In case anybody is interested, here are a couple of postcard images of the Orient line's Oroya referred to in this story. MODCHK (talk) 10:22, 30 September 2012 (UTC)


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 The fore-cabin was kept clean; the assistant steward was good-humoured and obliging; his chief was civil enough to freeze the Never-Never country; but the bill of fare was monotonous.

During the afternoon a first-salooner made himself obnoxious by swelling round forward. He was a big bull-necked 'Britisher' (that word covers it) with a bloated face, prominent gooseberry eyes, fore 'n' aft cap, and long tan shoes. He seemed as if he'd come to see a 'Zoo,' and was dissatisfied with it―had a fine contempt for it, in fact, because it did not come up to other zoological gardens that he had seen in London, and on the aw-continong and in the-aw-er-aw―the States, dontcherknow. The fellows reckoned that he ought to be 'took down a peg' (dontcherknow) and the sandy-complexioned comedian said he'd do it. So he stepped softly up to the swell, tapped him lightly on the shoulder, and pointed aft―holding his arm out like a pump handle and his fore-finger rigid.

The Britisher's face was a study; it was blank at first and then it went all colours, and wore, in succession, every possible expression except a pleasant one. He seemed bursting with indignation, but he did not speak―could not, perhaps; and, as soon as he could detach his feet from the spot to which they had been nailed in the first place by astonishment, he stalked aft. He did not come to see the zoo any more.

The fellows in the fore-cabin that evening were growling about the bad quality of the 'grub' supplied.

The Sydney man said that the roast beef looked and tasted like something scraped off the inside of a


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 hide; and that the potatoes had apparently been plucked before they were ripe, for they were mostly green inside. He evidently meant the last remark for a joke.

Then the shearer's volcano showed signs of activity. He shifted round, spat impatiently, and said,

'You chaps don't know what yer taking about. You want something to grumble about. You should have been out with me last year on the Paroo in Noo South Wales. The meat we got there was so bad that it uster travel!'

'What?'

'Yes! travel! take the track! go on the wallaby! The cockies over there used to hang the meat up to the branches of the trees, and just shake it whenever they wanted to feed the fowls. And the water was so bad that half-a-pound of tea in the billy wouldn't made no impression on the colour―nor the taste. The further west we went the worse our meat got, till at last we had to carry a dog-chain to chain it up at night. Then it got worse and broke the chain, and then we had to train the blessed dogs to shepherd it and bring it back. But we fell in with another chap with a bad old dog―a downright knowing, thieving, old hard-case of a dog; and this dog led our dogs astray―demoralized them―corrupted their morals―and so one morning they came home with the blooming meat inside of them, instead of outside―and we had to go hungry for breakfast.'

'You'd better turn in, gentlemen. I'm going to turn off the electric light,' said the steward.


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 The yarn reminded the Sydney man of a dog he had and he started some dog lies.

'This dog of mine,' he said, 'knowed the way into the best public-houses. If I came to a strange town and wanted a good drink I'd only have to say: "Jack, I'm dry," and he'd lead me all right. He always knew the side entrances and private doors after hours, and I'

But the yarn did not go very well―it fell flat in fact. Then the commercial traveller was taken bad with an anecdote.

'That's nothing,' he said, 'I had a black bag once that knew the way into publichouses.'

'A what?'

'Yes. A black bag. A long black bag like that one I've got there in my bunk. I was staying at a boarding-house in Sydney, and one of us used to go out every night for a couple of bottles of beer and we carried the bottles in the bag; and when we got opposite the pub the front end of the bag would begin to swing round towards the door. It was wonderful. It was just as if there was a lump of steel in the end of the bag and a magnet in the bar. We tried it with ever so many people but it always acted the same. We couldn't use that bag for any other purpose, for if we carried it along the street it would make our wrists ache trying to go into pubs. It twisted my wrist one time and it ain't got right since―I always feel the pain in dull weather. Well, one night we got yarning and didn't notice how the time was going, and forgot to go for the beer till it was nearly too late. We looked for the bag and couldn't find it―we generally


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 kept it under a side-table, but it wasn't there, and before we were done looking, eleven o'clock went. We sat down round the fire, feeling pretty thirsty, and were just thinking about turning in when we heard a thump on the table behind us. We looked round, and there was that bag with two full bottles of English ale in it.'

'Then I remembered that I'd left a bob in the bottom of the bag, and'

The steward turned off the electric light.

There were some hundreds of cases of oranges stacked on deck, and made fast with matting and cordage to the bulwarks. That night was very dark, and next morning there was a row. The captain said he'd 'give any man three months that he caught at those oranges.'

'Wot are yer givin' us?' said a shearer. 'We don't know anything about yer bloomin' oranges.…I seen one of the saloon passengers moochin' round for'ard last night. You'd better search the saloon for your blasted oranges, an' don't come round tacklin' the wrong men.'

It was not necessary to search our quarters, for the 'off-side' steward was sweeping orange peel out of the steerage for three days thereafter.

And that night, just as we were about to fall asleep, a round, good-humoured face loomed over the edge of the shelf above and a small, twinkling, grey eye winked at us. Then a hand came over, gave a jerk, and something fell on our nose. It was an orange. We sent a 'thank you' up through the boards and commenced hurriedly and furtively to stow away the


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 orange. But the comedian had an axe to grind―most people have―wanted to drop his peel alongside our berth; and it made us uneasy because we did not want such circumstantial evidence lying round us if the captain chanced to come down to inquire. The next man to us had a barny with the man above him about the same thing. Then the peel was scattered round pretty fairly, or thrown into an empty bunk, and no man dared growl lest he should come to be regarded as a blackleg―a would-be informer.

The men opposite the door kept a lookout; and two Australian jokers sat in the top end berth, with their legs hanging over and swinging contentedly, and the porthole open ready for a swift and easy disposal of circumstantial evidence on the first alarm. They were eating a pineapple which they had sliced and extracted in sections from a crate up on deck. They looked so chummy and so school-boyishly happy and contented that they reminded us of the days long ago, when we were so high.

The chaps had a talk about those oranges on deck next day.

The commercial traveller said we had a right to the oranges because the company didn't give us enough to eat. He said that we were already suffering from insufficient proper nourishment, and he'd tell the doctor so if the doctor came on board at Auckland. Anyway, it was no sin to rob a company.

'But then,' said our comedian, 'those oranges, perhaps, were sent over by a poor, struggling orange grower, with a wife and family to keep, and he'll have to bear the loss, and a few bob might make a lot


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 of difference to him. It ain't right to rob a poor man.'

This made us feel doubtful and mean, and one or two got uncomfortable and shifted round uneasily. But presently the traveller came to the rescue. He said that no doubt the oranges belonged to a middle-man, and the middle-man was the curse of the country. We felt better.

Towards the end of the trip the women began to turn up. There were five grass widows, and every female of them had a baby. The Australian marries young and poor; and, when he can live no longer in his native land, he sells the furniture, buys a steerage ticket to New Zealand or Western Australia, and leaves his wife with her relations or friends until he earns enough money to send for her. Four of our women were girl-wives, and mostly pretty. One little handful of a thing had a fine baby boy, nearly as big as herself, and she looked so fragile and pale, and pretty and lonely, and had such an appealing light in her big shadowed brown eyes, and such a pathetic droop at the corners of her sweet little mouth, that you longed to take her in your manly arms―baby and all―and comfort her.

The last afternoon on high seas was spent in looking through glasses for the Pinnacles, off North Cape. And, as we neared the land, the commercial traveller remarked that he wouldn't mind if there was a wreck now―provided we all got saved. 'We'd have all our names in the papers,' he said. 'Gallant conduct of the passengers and crew. Heroic rescue by Mr.


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Rh during four days, except some few poor goats which had been driven there against their will.

It was a scene in keeping with the diabolical deed perpetrated here about four hundred years ago—the murder of the Vaudois of Val Louise, in the cavern which was now in sight, though high above us. Their story is very sad. Peaceful and industrious, for more than three centuries they had inhabited these retired valleys in tranquil obscurity. The Archbishops of Embrun endeavoured, but with little success, to get them within the pale of their church; their efforts were aided by others, who commenced by imprisonments and torture, and at last adopted the method of burning them by hundreds at the stake.

In the year 1488, Albert Cattanée, Archdeacon of Cremona and legate of Pope Innocent VIII., would have anticipated the barbarities which at a later date roused the indignation of Milton and the fears of Cromwell; but, driven everywhere back by the Waldenses of Piedmont, he left their valleys and crossed the Mont Genèvre to attack the weaker and more thinly populated valleys of the Vaudois in Dauphiné. At the head of an army which is said to have been composed of vagabonds, robbers, and assassins (who had been tempted to his banner by promises of absolution beforehand, of being set free from the obligation of vows which they might have made, and by the confirmation of property to them which they might have wrongfully acquired), as well as regular troops, Cattanée poured down the valley of the Durance. The inhabitants of the Val Louise fled before a host that was ten times their number, and took up their abode in this cavern, where they had collected


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The Times/1924/News/Death of James Francis Hogan

An inquest was held at St. Pancras yesterday on the body of Mr. James Francis Hogan, 69, a former Irish Nationalist M.P., of Doughty-street, Bedford-row. The evidence was to the effect that Mr. Hogan, who was rather eccentric, had persistently refused to see a doctor. On Monday he was found dead in bed. Dr. Fairlie, police surgeon, stated that life had been extinct 24 hours. Death was due to a syncope from pneumonia and cancer.

Sir Walter Schroder recorded a verdict in accordance with the medical evidence.

Mr. Hogan, who represented Mid-Tipperary from 1893 to 1900, spent his childhood and youth near Melbourne, whither his parents had emigrated. At the age of 18 he entered the Education Department of Victoria, and was afterwards on the staff of the Melbourne Argus. In 1887 he settled in London as an author and journalist. He utilized his knowledge of Australia, both in Parliament and in various books, such as history of the Irish in Australia and he also wrote a life of Lord Sherbrooke (Robert Lowe). Mr. Hogan was unmarried.


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