We Had Staterooms, But Could Not Remain In Them Long At A Time,
On Account Of The Intense Heat.
I had never felt such heat, and
no one else ever had or has since.
The days were interminable. We
wandered around the boat, first forward, then aft, to find a cool
spot. We hung up our canteens (covered with flannel and dipped in
water), where they would swing in the shade, thereby obtaining
water which was a trifle cooler than the air. There was no ice,
and consequently no fresh provisions. A Chinaman served as
steward and cook, and at the ringing of a bell we all went into a
small saloon back of the pilothouse, where the meals were served.
Our party at table on the "Gila" consisted of several unmarried
officers, and several officers with their wives, about eight or
nine in all, and we could have had a merry time enough but for
the awful heat, which destroyed both our good looks and our
tempers. The fare was meagre, of course; fresh biscuit without
butter, very salt boiled beef, and some canned vegetables, which
were poor enough in those days. Pies made from preserved peaches
or plums generally followed this delectable course. Chinamen, as
we all know, can make pies under conditions that would stagger
most chefs. They may have no marble pastry-slab, and the lard may
run like oil, still they can make pies that taste good to the
hungry traveller.
But that dining-room was hot!
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