sails and gear, and cannot spare room below for a Delmonico kitchen. Thus the æsthetic epicure or even the ordinary glutton (I guess there is but little difference between them) must make some notable gastronomical sacrifices while in the pursuit of yacht prizes, but he can easily atone for scanty fare afloat when he reaches the shore, where hotels with epicurean larders are within easy distance. But, as a matter of fact, the ordinary yachtsman will fare admirably on such "grub" as he can carry along from port to port, and he need never be forced to seek the hospitality of a caravansary.
Some cooks have a violent prejudice against the humble and innocuous frying-pan. They denounce it until they are black in the face. I have found this culinary utensil invaluable in a small vessel where an oil stove only was possible, and the use of a broiler consequently impracticable. Procure not the ordinary shallow pan, such as is commonly used in kitchens ashore, but a deep pan with a tightly fitting cover and a long handle, such as French chefs affect. In this a great variety of food can be prepared—savory stews, appetizing curries and soups. If you heat the pan very hot before you put a steak or a chop in it (omitting fat or butter), in flavor and tenderness you can scarcely distinguish it from a genuine grill. My word for it, a frying-pan, intelligently used, is a boon and a blessing aboard a
