The pork and rice were brought with us from England.

The pork had been salted between three and four years, and every grain of rice was a moving body, from the inhabitants lodged within it.

We soon left off boiling the pork, as it had become so old and dry, that it shrunk one half in its dimensions when so dressed.

Our usual method of cooking it was to cut off the daily morsel, and toast it on a fork before the fire, catching the drops which fell on a slice of bread, or in a saucer of rice.

Our flour was the remnant of what was brought from the Cape, by the 'Sirius', and was good.