public galleries, museums, theatres, vast commerce, public parks and vegetarian restaurants, is a fit place for a student and a traveller, a trader and a "addist"--as a vegetarian would be called by his opponents. Thus, it was not without deep regret that I left dear London. At the same time I was glad because I was to see my friends and relations in India after such a long time.
Oceana is an Australian steamer, one of the largest boats of the Company. She weighs 6,188 tons and her horse-power is 1,200. When we stepped into this vast floating island, we were treated to a good refreshing tea, to which all (passengers and friends alike) did justice. I must not omit to say that the tea was served gratis. At this time, a stranger would have taken them all for passengers (and they were a goodly number), from the ease with which they were taking their tea; but, when the bell rang to inform the friends of the passengers that the ship was going to weigh anchor, the number appreciably melted away. There was much cheering and waving of handkerchiefs when the ship steamed off the harbour.
It may be well here to contrast the Oceana with the Assam into which the Bombay-bound passengers had to transship at Aden. There were English waiters on the Oceana, always neat, clean and obliging. On the other hand, there were Portuguese waiters on board the Assam, who murdered the Queen's English, and who were always the reverse of clean, and also sulky and slow.
There was, moreover, a difference of quality in the food supplied in the two steamers. This was evident from the way in which the passengers were grumbling in the Assam. Nor was this all. The accommodation in the Oceana far outdid that in the Assam; this, however, the company could not help; they could not throw away the latter because the former was better.
How did the vegetarians manage in the ship? This would be an apt question.
Well, there were only two vegetarians, including myself. Both of us were prepared, in case we did not get anything better, to manage with boiled potatoes, cabbage and butter. But we had no reason to go to that extreme. The obliging steward gave us some vegetable curry, rice, stewed and fresh fruit from the first saloon, and last, but not least, brown bread; so we had all we wanted. Undoubtedly, they are very liberal in giving good and sufficient food to the passengers. Only, they go too far; so at least it seems to me.
It would not be amiss to describe what the second-saloon menus contained, and how many meals the passengers had.
