Читать книгу Under Sail - Felix Riesenberg - Страница 8

Frenchy was my first chum on the Fuller, and though for periods we drifted apart, through sheer mutual exhaustion of our interchangeable ideas, yet we always came together again. Somehow, on the very start of the voyage, when the crimps and runners bade us that sad farewell from the port of New York, we were drawn together. The night that we paired off, on our first watch at sea, it seemed natural that Frenchy and I should elect to stump the deck in company. We preempted a path from the lee main pin rail to the after end of the forward house. "It's better here than anywhere," remarked Frenchy, and I soon found he was right, as we missed the draft from the mains'l and were partly sheltered by the house on the forward leg of our walk.

Frenchy was a heavy-whiskered, ruddy specimen, sporting the square-cut beard of the French sailor. He was an ex-naval man, and one time prison guard in the penal settlement of New Caledonia. Trained to the sea since boyhood, in the fishing fleet of Dunkirk, for many years a rigger in the naval yards at Brest, a sailor man on every type of craft from the Mediterranean ybeck to a ship. Victor Mathes was one of the finest types of the Gallic seaman.

His life was a vague and many folded nebula of romance. He was full of stories of the life in New Caledonia, of the discipline on the outlying islands, of punitive expeditions, and of the intrigues and jealousies among the checkered lives that wear themselves away in those distant places.

Night after night we paced the deck during the long, cold watches, and between the calls to man this rope or that, and the horsing and rustling about that was always indulged in, we swapped information of all kinds, related all sorts of experiences, truthful and otherwise, and each man explored his mental storehouse for the amusement and benefit of his chum. For hours at a time Frenchy would talk of good things to eat; this was a hobby, in fact a sort of passion, with him and often drove me to the verge of distraction. He would go into the minutest detail of how his sister Madeleine, back in Dunkirk, prepared some particular dish, telling not only of the delightful flavor and succulent qualities, but he would go into the subject of the way things smelled, roast fowl, with all sorts of fancy stuffing. My mouth would water at these cruel recitals and I know that Frenchy suffered as much as I did at the poignant recollections of gastronomic joys long past.