and sometimes rissoles. The dinner of soup, roast fresh beef, boiled salt junk, and potatoes, was, I believe, exactly common to the steerage and the second cabin; only I have heard it rumoured that our potatoes were of a superior brand; and twice a week, on pudding-days, instead of duff, we had a saddle-bag filled with currants under the name of a plum-pudding. At tea we were served with some broken meat from the saloon; sometimes in the comparatively elegant form of spare patties or rissoles; but as a general thing, mere chicken-bones and flakes of fish, neither hot nor cold. If these were not the scrapings of plates their looks belied them sorely; yet we were all too hungry to be proud, and fell to these leavings greedily. These, the bread, which was excellent, and the soup and porridge, which were both good, formed my whole diet throughout the voyage, so that except for the broken meat and the convenience of a table I might as well have been in the steerage outright. Had they given me porridge again in the evening, I should have been perfectly contented with the fare. As it was, with a few biscuits and some whisky and water before turning in, I kept my body going and my spirits up to the mark.
The last particular in which the second cabin passenger remarkably stands ahead of his brother of the steerage is one altogether of sentiment. In
