XII.
THE LAST WORD. FINAL HINTS TO TARS WHO WANT TO SAIL THEIR OWN CRAFT.
The small cruising and racing yacht has now become so fashionable that a vast number of recruits have joined the already large navy of yachting amateurs. In many cases the owners of the craft new last season have only a slight and superficial knowledge of a boat, and will depend on their professional skippers for the navigating and general management of her. This is as it should be.
There are, however, certain matters relating to the internal economy of a yacht which cannot be learned from the average skipper, and this article is devoted to their exposition and discussion. The hints given are practical, and may possibly be of use to men just embarking in the sport, as well as those entering upon their second season.
The owner of a small racing yacht taking part in the squadron cruise of the New York Yacht Club, which sometimes extends as far as Bar Harbor, Me., should take care that he carries along with him a sufficient “sea kit” for all the emergencies of the voyage. Certain social functions at Newport, for instance, will render evening clothes necessary, if not indispensable, to any yachtsman desiring to participate in the social gayeties of the Cowes of America. A “claw-hammer” coat is my pet abomination, and personally I would never “hoodoo” a racing yacht with any such luxurious superfluity. So strong is my antipathy to this garment of civilization that my will contains a special clause forbidding my undertaker to attire me for the grave in a so-called dress suit, as is sometimes the custom in this country.
But I am no prejudiced churl, and will willingly give the benefit of my experience to those who would not “feel at home” after sundown unless clad in the regulation society garb. Now a dress suit to look well must be kept free from damp, otherwise it will speedily mildew. The cabin of a little racer is always exposed to the danger of moisture, either in the form of rain or of spray. Sometimes a veritable “green sea” in an unguarded moment finds its way below, and then woe to the nautical dandy who has intrusted his shore toggery to the untender mercies of a leather portmanteau or dress-suit case! No self-respecting girl will dance with a young man whose evening clothes have been made unsightly by sea water, no matter how scarce the dancing species of the genus homo may happen to be.
To preserve “swell togs” in spick-and-span condition the wise yachtsman will provide himself with a metal uniform case, airtight and waterproof, such as navy and army officers use when on service in tropical climates where humidity and cockroaches play havoc with unprotected uniforms. In this case the nautical dude may snugly stow his dress suit and dancing shoes, his “biled” shirts, collars, white ties, jewelry, and such other trifles as he may see fit, including stationery, postage stamps and whatever paper currency he may have with him. I say stationery and stamps advisedly, having experienced the annoyance of trying to write on paper damaged by spray and envelopes gummed up by heat and humidity. It might, however, be well to omit the ink as an inmate of your uniform case, as mishaps are rather more frequent afloat than ashore, and ink stains are difficult to eradicate from collars, shirts and cuffs. This case may be stored away in the most convenient location possible, and its owner may rely on finding its contents in good condition, no matter how severe the weather the little boat has encountered.
The remainder of the owner’s wardrobe may be carried in a sailor’s painted duck bag, or, if this simple and inexpensive device is not “swagger” enough, in an india-rubber bag, such as may be obtained of any dealer in sportsmen’s supplies. Woolen underwear is preferable to any other, and as it can now be had in the lightest weights, the old objection of heaviness and too much warmth has lost its significance. Serge and flannel clothes are best suited for ordinary wear at sea, and flannel pajamas will also be found more serviceable and comfortable than those of any other material. Woolen socks and blue, hand-knitted guernseys are also to be recommended. These few hints with regard to clothing must suffice, as every man has his own peculiar ideas as to the rigging and adorning of his person, and is slow to adopt any other fellow’s notions or follow advice, no matter how kindly offered.
Remember that it is not safe to put to sea without a corkscrew and a can-opener. In fact, these tools are so indispensable when on the briny that they should be duplicated or even triplicated. When a thirsty tar needs a glass of grog, medicinally or as a beverage, it is very provoking to be told that the corkscrew is mislaid. An old sea-crony of mine used to provide against such contingencies by always carrying, made fast to a lanyard round his neck, a sailor’s knife, whose “other blade was a corkscrew,” so he was never at a loss to tackle a rum bottle or a sardine can whenever the emergency arose. Shipmates! take an old sea-dog’s advice and follow this most excellent example.
Matches should be carried in glass jars with wind and water tight covers. These are good receptacles also for tobacco, either in plugs or cut. Cigars, too, may be kept in them without that injury to their fragrance inseparable from their absorption of sea-air, which has ruined the flavor of the finest of Havanas. If these glass jars are covered with canvas neatly sewn on, they will run no risk of breakage.
The yachtsman must use his own discretion regarding medical supplies. I recommend essence of ginger, extract of witch hazel, absorbent cotton, rubber sticking-plaster (which requires neither heat nor moisture for its application) rolled up in an airtight tin box, thread and needles, muslin bandages, a forceps for extracting splinters, vaseline, seidlitz powders (in an airtight tin), and Horsford’s acid phosphate as among the most pressing necessities to be taken along.
A mixture of baking soda and vaseline in equal parts is a most excellent ointment for the cure of sunburn. I have known a landlubber’s lily-white skin to be so scarified by the burning rays of the sun as to cause him excruciating agony. An application of the mixture mentioned above afforded him quick relief.
A large stowing place for ice is indispensable to health and comfort in these latitudes. If you should, however, happen to fall short of this necessary, it should not be forgotten that a canvas bucket filled with fresh water and covered with cheesecloth to keep out dust and flies, if hung up in the sun, will afford a supply of agreeably cold water. This is an old “wrinkle,” much used in tropical climates. A porous earthenware jar will also accomplish the same result, the effect being produced by evaporation.
The cuisine of a small racing yacht is necessarily limited. The solution of the cooking-stove problem has not as yet been accomplished. Gasoline stoves are clean, convenient and efficient, but they are dangerous. Oil stoves with wicks, on account of their odor, smoke and dirt, are objectionable; cook and cabin are covered with lampblack. Coal stoves generate too much heat below for true comfort in our summers. The sea stove of the future will probably be an adaptation of the wickless oil stove, which is as cleanly as an alcohol stove and equally free from dirt and odor, and burns ordinary kerosene oil.
The good quality of the canned meats, vegetables and fruits, as put up nowadays, renders a yachtsman pretty nearly independent of a galley. With a capacious ice box, he can store supplies of cooked meats and fowls, which, with the aid of his stock of canned goods, will keep him going. A stove on which he can boil a kettle for coffee or tea and fry a dish of fish or ham and eggs is all that is absolutely necessary. He wants all the available space for his racing 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 small vessel. But mind and get a deep one with a cover, as a shallow one is of little use when the boat is pitching or rolling, or even sailing in smooth water but heeling over to the breeze.
If you happen to get hold of a good “Jap” for a sea cook, he will be able to boil rice correctly. Some fellows don’t like rice. The reason is because they have never eaten it cooked to Oriental perfection, when every grain is plump and dry and separate from its fellow. It is different when you get a mushy abomination served up to you in lieu of a dish pretty to look at and grateful to the palate.
I learned to cook rice when a boy plying on a schooner owned by the Jehanum Jow Juldee Railroad, which used to connect Negapatam with Madras. The native cook was my teacher. First he placed his measure of rice in a deck bucket, washing it repeatedly with water fresh from the ocean. He explained to me in his Tamil language, that unless this process was followed the grains of rice would cling together and coagulate and form into a porridge, loathsome to look at and worse to taste. After washing the rice thoroughly, he placed it in a pot of furiously boiling fresh water—no salt being added. Then he would fire up like an infernal stoker and keep the pot in a splendid state of ebullition. And mark you, messmates all, he never stirred the heated mass!
After boiling for twenty minutes, he reduced the heat, strained off the water, carefully reserving it for drinking purposes (for congee water isn’t half bad), and then let the rice swell and dry for half an hour under a very moderate fire. The result was RICE!
As a grateful accompaniment to this staple comestible, his custom was to prepare a curry, often of prawns, which grow to perfection on the Coromandel Coast. Now, far be it from me to decry the luscious excellence of the American prawn, whose toothsome delicacy has often tickled my palate, but in the interest of truth I must say that the species which flourishes under the Stars and Stripes must retire into insignificance in the matter of size, plumpness, juiciness and flavor when compared with the prawns of Madras. Some of these attain the length of nine inches. Parboiled in sea water, dexterously deprived of their scaly armor, and then impaled on thin strips of bamboo, they were ready for the deft and scientific touch of our Madrassee _chef_. In an earthenware “chatty” he placed a sufficient quantity of “ghee,” or native butter. When this reached the sizzling stage, he added a little finely shred onion and a suspicion of garlic, watching the stewpan with the kindly care of a mother until it reached the golden-brown stage. Next, with tender solicitude, he put in the prawns and the curry and watched the product stew in its own juice until its fragrance enticed all hands with watering mouths to cluster round his base of operations.
About the curry? Please don’t ask me for its ingredients. I was only a hungry boy then and didn’t know enough to investigate its component parts. I am sure, however, that it contained chillies, turmeric, the pulp of green cocoanut and a host of other Eastern condiments, and that the result was gastronomic joy. To make a dish of palatable curry in a yacht’s kitchen and in half an hour is easy. In your deep frying-pan place a chunk of butter as big as an egg. When it melts and begins to smoke add a large onion sliced and a tablespoonful of curry powder and any cold meat or cold fish you may have on hand, cut up in small chunks. Let it cook for fifteen minutes and fall to and eat!
Curry is like the true West India pepper-pot. It can be made of almost anything. Fresh meat or fish, canned meat or vegetables, will always taste good. All that is actually necessary in the way of condiments may be thus summarized: Butter, onions (garlic to those who believe it to be the violet of vegetables, always in a small quantity), red and black pepper, curry powder and chutnee. With these ingredients a palatable dish is always at hand. No Asian or Eurasian thickens his curry with flour. A squeeze of lemon or lime-juice adds zest to the dish.
In concluding these culinary hints I may say that chops, ham and eggs, may be prepared with facility in the deep frying-pan already recommended. Let the pan be blazing hot when your ambition urges you to serve up a sirloin steak or an English mutton chop. Put no fat in the pan. The object is to sear up the fibre of the meat and keep in the juices. When you think the meat is cooked put it in a hot dish, butter it on both sides and pipe all hands to dinner.
When you fry fish, oysters or clams, place them in boiling fat and cook rapidly. The best and freshest of fish is ruined by letting it get soddened in lukewarm grease.
Now here is my recipe for fish chowder, and when you have once partaken thereof you will cry like a child for more. Procure a small codfish or haddock, while yet squirming from the hook, clean him well and parboil him, reserving the water in which he was cooked. Remove head, tail, skin and bone, and cut him up into moderate mouthfuls. Place an iron pot on the galley fire. When it is hot throw in a lump of butter and six onions sliced finely. When the fragrant odor of the onion arises throw in your fish. Cover the pot close so that the fish may absorb all the flavor. Then add potatoes in very small quantities and some of the broth the fish primarily simmered in, and wait till it is cooked and then ask a blessing and eat it. One hint and then I am done. Let each man flavor his own dish. Don’t you as sea cook usurp a man’s rights. Provide the usual condiments and sauces, pepper and salt, etc., but otherwise allow the true disciple of the goddess Gastronomia to reach his goal by means of his own.
By using a little judgment and common sense one may easily avoid the “grub-spoiling” stage, and be able to boil a kettle of water without burning it, and finally master the art of making a cup of drinkable coffee, tea or chocolate, and of cooking a few simple dishes, which will agreeably vary the monotony of canned viands, which are distasteful to many of our _jeunesse dorée_ under any and all circumstances, sardines alone excepted, which seem never to clog on even the most jaded palate.
Hardtack should be stored in airtight canisters, or it will soon become “soggy” and lose its dry crispness and wholesome savor. A glazed earthenware jar in the ice box makes a very capital receptacle for butter.
With regard to beverages tastes will differ. Bottled beer is rather too bulky. California wines are wholesome and moderate in price. Some of the growths are equal to the produce of any foreign vineyard. In making out your list of liquid stores do not omit a bottle of old brandy for medicinal purposes, and take care to reserve it for a real emergency, never opening it, no matter how parched your throat may be or how plaintively your chum may cry out for a “nip.” Brandy has often saved life, and on general principles it is unwise to divert medical stores from their proper sphere of usage. Some racing yachtsmen quench their thirst with ice water qualified with a drain of Scotch whiskey or Plymouth gin. Both of these drinks are recommended by many fleet surgeons of my acquaintance as being wholesome when taken in moderation. But it is as hard to prescribe a man’s food or drink for him as to induce him to follow advice on how to dress. The foregoing hints are, therefore, given with good intent, and with no desire on my part to ram them down my readers’ throats.
Beware, however, of the amateur “grub-spoiler.” He will play havoc with your larder, and make you use language which your spiritual director would highly disapprove. There is much truth in the aphorism that heaven sends cooks and that “grub-spoilers” come from “the other place.”
With reference to remedies for seasickness I can offer only one suggestion. Ice bags for the spine, nitrite of amyl to inhale, chloral to take internally, are among the many nostrums recommended. Personally I have witnessed many marvelous cures by judicious doses of dry champagne, or, in default of this beverage, brandy and soda taken ice-cold. Sweet champagne seems to aggravate rather than relieve the awful nausea.
Do not fail to take a good supply of lemons and limes with you when bound on a cruise. They are excellent for the compounding of temperance and other beverages.
Do not fail to include in your list of necessaries a nautical almanac, which is full of useful information. Among the subjects are the time of sunrise and sunset, lighthouses and lightships, the moon’s phases, compass variations, tide tables, etc. Do not leave it ashore as did the Dutchman his anchor.
Watertight sailcovers are great safeguards against mildew, but should not be used to cover sails already wet. Dry your sails thoroughly before you furl them snugly. If wet, leave them in loose folds secured with a stop or two.
If your boat is bigger than a Herreshoff thirty-footer, which has no accommodations at all, by all means get into the wholesome habit of sleeping aboard and thus avoid the temptations in the way of dissipation which the shore has extended to mariners since the days of Jason and the good ship _Argo_. Remember that a windsail judiciously set to catch every stray breath of air, with its lower end down the forehatch or the cabin skylight, will keep the air below sufficiently cool for comfort, and refreshing sleep will follow as a matter of course.
It is quite the correct thing for the owner of a racing yacht to invite a friend or two to go with him on a cruise and to accept their help in racing the yacht in the daily runs from port to port. For the benefit of those not well acquainted with the etiquette of yacht racing the following suggestions may be of use:
It is well for all hands to get aboard in good time, so as to have ample opportunity to prepare for the business of the day. I will take it for granted that you are properly clad for the work ahead, that you have left your frock coat and gafftopsail hat ashore, where they belong, and that your apparel is suited for the occasion. I am no Beau Brummel, to act as _arbiter elegantiarum_ in the matter of attire afloat or ashore, but I have seen some queerly rigged specimens of amateur sailors in my time, and have observed what an amazing fund of fun they furnish to the curious onlooker surveying the scene from the outside. Gorgeous “blazers,” silken sashes of variegated hues, acting as soul and body lashings round the midship section and supporting trousers of spotless white jean, with the accessories of an expensive straw hat, a “biled” shirt, silken hose and pipeclayed deck shoes—all these may look ornamental and captivating, but the common-sense element of utility is lacking. Such bright plumage may be suitable for the deck of a steam yacht with pretty girls aboard, or for the casino of a swell seaside resort, but a simple suit of flannel and a white duck yachting cap is the sort of garb best adapted for the work to be tackled.
For prudential reasons, in this uncertain climate a fellow should take his “oilers” along. Even as I write I am reminded of the advisability of this by certain unpleasant rheumatic twinges which rack my old weather-beaten hull, and which might perhaps have been avoided if I had kept myself drier in my youth. Let no “freshie” take an umbrella aboard, as it is a breeder of bad luck, and if there happens to be an old sea-dog in the craft, ten to one he will seize an early opportunity of surreptitiously heaving it overboard—a proceeding which every right-minded mariner will cordially approve.
Do not burden yourself with walking-cane, field-glasses or camera, no matter how devoted you may be to the art of amateur photography. There is a time for everything, and your special duty during the match will be to pull and haul on ropes, to stick out to windward as far as possible when the yacht is close-hauled, and to hop lively about the decks as occasion requires, never heeding salt sea water coming aboard in showers of spray from the ocean, or the drenching downpour from the open heavens.
It will occur to you that the fancy attire to which I have alluded above will be inappropriate to any but the calmest and sunniest weather. Enough said! If you wish to gratify the heart of the yacht owner you will invest in a close crop and a clean shave preparatory to reporting aboard, and will carry nothing but a knife and a handkerchief in your pockets, leaving your jewelry and watch and keys and other personal bric-à-brac ashore. If you should chance to fall overboard during the race you will not feel sorry if you availed yourself of this valuable hint, for salt water plays the devil with the works of a timepiece, and but few watch-cases are actually fluid-proof. Besides, every ounce of superfluous weight militates against the speed of a craft, and “mony a mickle makes a muckle.”
One final word to the yacht owner. Be careful of the guests you invite. The sea frequently develops the harmless shore crank into a most detestable nuisance afloat. When once he is aboard the law does not permit you to heave him overboard.
[Illustration: [Yacht]]
INDEX.
Ackers, Holland, 226
Alarm, First British Warship to be Coppered, 68
Alarm, Cutter, 138
Albany, Ocean-going Sloop, 83
Alden, W. L., Quoted, 282
Aluminum as a Yacht Metal, 50 _et seq._
America, Schooner 19, 22, 38; Lines of, 39; 7, 81, 165, 184
America’s Cup, 30
Argo, Captain Jason, 14, 17
Ark, Captain Noah, 13, 14
Arrow, Cutter, 138
Athlon, Stormy Cruise on, 91 _et seq._; 288
Bedouin, Cutter, 136
Bloodhound, Cutter, 150
Boats, Yachts’, Handling of, 269
Boatswain, Duties of, 176
Bow, Type of, 1892, 237
Britannia, Cutter, 45
Burgess, Edward, 81
Carlyle, Thomas, Good Sailor, 27 _et seq._
Center, Robert, 62
Centerboard, Discussed, 78 _et seq._; Germ of, 84
Charles II., King, and His Yacht, 17, 18
Chronometers, Care of, 164
Clara, Cutter, 45, 64
Colonia, 136, 137
Columbus, Flagship of, 17
Cookery on Small Yachts, 297
Cooks, 188–9; Wages of, 291
Compass, Hints on Care of, 156
Corinthian Yacht Club of New York, 37
Corsair, Steam Yacht, 22
Cranfield, Captain, 253
Crews, Selection of, 183; Wages of, 291
Cutter, Rig of, 139
Dad, Freak, 117, 120
Defender, 52–3–4, 177, 179; Mid-Section of, 239; Sheer Plan of, 246
Dilemma, 83, 110
Dominion, Double-Huller, 88, 122–3–4
Dorothy, Catboat, 101, 109, 113
Double-Huller of the Pacific, 128; Singhalese Type, 126
Dragon III., 20-Rater, 63, 75
Duggan, Herrick, Designer of Dominion, 121
Duncan, Skipper of Madge, 157
Duty and Discipline Afloat, 166 _et seq._
Ellen, Watson 20-Rater, 235
Emerald, Schooner, 132
English Cutters, Mid-Sections of, 238
Ethelwynn, 15-footer, 152, 153
Evolution 81; Lines of, 107
Fife, William, Sr., 245
Fitting Out and Tuning Up, 130 _et seq._
Flags, Proper Use of, 265 _et seq._
Galatea, Cutter, 45, 231; Mid-Section of, 239
Genesta, Cutter, 45, 135, 231; Mid-Section of, 239
Ghost, 51-footer, Race of, with Phantom, 192 _et seq._
Gimcrack, Schooner, J. C. Stevens’ Flagship, 18, 23, 25, 34
Gloriana, 79, 81, 83
Goshawk, Brig, Wreck of, with Author Aboard, 76
Gossoon, 40-footer, 161, 163
Gracie, Sloop, 132, 133
Guns, Proper Use of, 262
Haff, Captain, 178
Harvey, Designer John, 64
Havens, E. B., 91
Herreshoff, Nat., 45, 54, 81, 231
Hurkaru, East Indiaman, 126
Insurance, Yachting, 272 _et seq._
Iselin, C. Oliver, 177
Jay, Captain Tom, 236
Johnson, Dr., Quoted, 27
Jubilee, Lines of, 110; Dimensions of, 118
Jullanar, Lines of, 108; Dimensions of, 114
Katrina, 160
Kewaydin, Knockabout, 103
Kittie, Catboat, 105
Knight, E. F., Quoted, 185
Lascar Crews, 181
Leeboard, Dutch, 84
Madge, Cutter, 45, 81–2, 159
Maria, Sloop, 18, 19, 34, 38
Mary, Yacht of Charles II., 17, 18
Mary Taylor, Pilot Boat, 185
Mates, Duties of, 172; Wages of, 291
Maxwell, J. Rogers, 284
Mayflower, 45; Mid-Section of, 239
Measurement Rules, American and British, 240 _et seq._
Meteor, Cutter, 45, 177
Minerva, Cutter, 45, 151, 163
Montauk, Schooner, 288
Mosquito, First English Iron Yacht, 62
Nameless, British Freak, 111, 121
Niagara, Lines of, 110; Midship Section of, 114; Under Sail, 115, 117
New York Yacht Club, 18, 21, 43
Noah, Captain, 13, 14
Norse Galley, 17, 20
Nyanza, First Composite Yacht, 63
Oriva, Cutter, 67
Ouananiche, 21-footer, 71, 72
Outfits, Cost of for Crew, 291
Parasites, Yachting, 285
Phantom, 51-footer, Race of, with Ghost, 192 _et seq._
Piano Wire for Rigging, 151
Postley, Commodore C. A., 136
Priscilla, 136
Proa, Flying, Described by Anson, 128
Protests, 217
Puritan, 45, 81, 136; Mid-Section of, 239
Race Committees, Duties of, 216
Racing Money, 291
Racing Rules, 215 _et seq._
Racing Yacht, The, 47 _et seq._; Evolution of, 225 _et seq._
Randall, F. M., Cape Catboats of, 105
Rocket, Lines of, 112, 117, 121
Rorqual, Fin Freak, 116
Rule of the Road at Sea, 215 _et seq._
Sails, Cotton and Flax, 141; Proper Balancing of, 159–60
Salutes, Etiquette of, 263 _et seq._
Sappho, Schooner, 134, 185
Sasqua, 288
Sea Jockeying, Examples of, 157–58
Sea-lawyers, 182
Sea-sickness, Remedies for, 304
Shamrock, Sloop, 132
Skate, Freak, 118, 120
Smith, Designer A. Cary, 62
Spars, 142
Spruce IV., 154
Steel, Gaffs and Booms of, 143
Stephens, W. P., on Centerboards, 86 _et seq._
Stern, Type of, 1892 237
Stevens, J. C., 18, 19, 31
Stewards, 188–89; Wages of, 201
Sullivan, Sir Edward, Quoted, 184
Thistle, 141, 231, 235; Mid-Section of, 239
Titania, 160
Trojans, Yacht Races of, 16
Turnbuckles, 142, 149
Uncas, Schooner, 70–1; Rig of, 144–45–78
Valkyrie II., Mid-Section of, 239
Valkyrie III., 45, 52, 111, 177; Mid-Section of, 239; Sheer Plan of, 246
Vendenesse, Aluminum Cutter, 51
Vesper, Freak, 117, 120
Vesta, Schooner, 85, 121
Victoria, Queen, Patroness of Yachting, 46
Vigil, Schooner, Rig of, 144
Vigilant, Sloop, 50; Mid-Section of, 239
Vigilant, Revenue Cutter, 27 _et seq._
Viking Ship, 17, 20
Vindex, First American Iron Yacht, 62
Volunteer, Sloop, 136, 231; Mid-Section of, 239
Wainwright, Lieut.-Commander, 37
Wages, 289, 291
Wanda, Herreshoff Catboat, 104, 106, 109
Watson, Designer George L., 47, 67–8, 114, 231
Wire Rope, Flexible, 142
Yacht Racing as a Sport, 13 _et seq._
Y. R. A. of Long Island Sound, 44; of Massachusetts, 44; of Great Britain, 230, 232
Yachts, Type of, Discussed, 78 _et seq._; Race, Down-to-Date Described, 192 _et seq._; Captains of, 166, 168; Legal Status of Owners of, 280
Yachting, Etiquette of, 261 _et seq._; Cost of, 282 _et seq._
Yachting Reporters, A Plea for, 216
------------------------------------------------------------------------
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No. 1 Preservative, Waterproof Floor Finish, Pale, Hard Oil Finish, Liquid Pigment Filler.
Send for our ARCHITECTURAL HANDBOOK, giving prices and particulars.
The David B. Crockett Co.
BRIDGEPORT, CONN., U. S. A.
_SAMUEL SWAN, President._ _W. D. LENT, Vice-President._ _CHAS. F. TOWNER, Secretary and Treasurer._
Yachtsmen
[Illustration: [Yacht]]
Making the selection of Power for a Yacht or Launch a
=_Question of Quality_=
can decide only on the
=Daimler Motor=
We can prove this, and invite investigations and comparisons.
=MOTORS= from 1 to 50 Horse Power.
=BOATS= in all sizes and types, from a 16-ft. Tender to a 125-ft. Yacht.
FOR CATALOGUE, ADDRESS
DAIMLER MANUFACTURING CO., 945 Steinway Avenue, Long Island City, N. Y. OR 169–171 Broadway, New York City.
Alfred B. Sands & Son,
Yacht Plumbers, ❧ AND MANUFACTURERS OF Yacht Plumbing Specialties.
[Illustration: [Pump water closet]]
PUMP WATER CLOSETS
For above or below water line.
[Illustration: [Folding lavatory]]
FOLDING LAVATORIES
For Yacht and Launch use.
134 Beekman Street, N. Y.
TELEPHONE CONNECTION.
Established 1840. GEO. B. CARPENTER & CO.
[Illustration: [Yacht]]
Yacht Sailmakers
and dealers in every yachting requisite. We have all the new fabrics for racing sails. Send 6c in stamps for our up-to-date catalogue of yacht fittings and supplies, or 4c in stamps for catalogue of tents, etc.
Tents, Camp Furniture and Flags.
202–208 South Water Street, CHICAGO.
Boat Sailing ❧ ❧ ❧ ❧
FAIR WEATHER AND FOUL.
BY CAPTAIN A. J. KENEALY.
IN ITS THIRD EDITION, REVISED AND BROUGHT UP TO DATE.
It is all there and stated in such a plain, practical way that anyone can learn the tricks of wind and tide without any other teacher.
215 PAGES. FULLY ILLUSTRATED.
Price, 50 cents in limp Buckram. In cloth, $1.00.
The following subjects lead the chapters:
Preliminary Hints to an Amateur with Ambitions Toward Owning a Boat.
The Choice of a Boat.
Trial Spin in a Cat-Boat—How to Get Under Way, Beat to Windward and Run Back, with Instructions How to Act if Caught in a Squall or Stranded on a Shoal, and How to Avoid Collisions and Come to Anchor.
Advantages of the Yawl-Rig for General Cruising Purposes—Disadvantages of the Ballast Fin for All Purposes Except Racing.
The Popularity of the Knockabout as an Excellent Cruising Craft, with Some Observations on the One-design Classes from Schooners to Dories.
Keep Your Weather-Eye Open All the Time When Afloat—How to Handle a Boat in Heavy Weather or a Summer Squall.
Overhauling the Yacht—Practical Instructions for Cleaning and Painting the Craft Inside and Out, with Hints on the Care of Hull, Spars, Canvas and Running Gear.
Fitting Out for a Cruise
Combination Rowing and Sailing Boats.
Rigging and Sails—Standing and Running Gear, and the Bending and Setting of Canvas.
Laying Up for the Winter—Practical Suggestions for Protecting a Boat and Her Gear from the Stress of Our Inclement Climate.
Useful Hints and Recipes.
The Rule of the Road at Sea: Being a Digest of the Present International Regulations for Preventing Collisions.
The Mariner’s Compass, with Remarks on Deviation, Variation, Leeway, Etc.
Charts, with Some Hints as to Navigation by Dead-reckoning.
Marlinespike Seamanship.
Weather Wrinkles from the Scientific Point of View of Professional Meteorologists and also Jack Tar.
Nautical Terms in Common Use.
This Book given with a year’s Subscription to “Outing” for $3.50.
THE OUTING PUBLISHING COMPANY,
239 Fifth Ave., NEW YORK.
The Yarn of the Yampa,
BY E. L’H. McGINNIS,
Is a true story of a Transatlantic Cruise of the Yacht “Yampa,” which has since become the property of the German Emperor.
Handsomely bound in pale green cloth, gold, black and white stamping, 160 pages, illustrated profusely, $1.00.
Yacht Races for the America’s Cup.
BY A. J. KENEALY.
“This book is highly prized and will be carefully preserved.”—_Grover Cleveland._
“A very attractive account of international yachting.”—_London Field._
“Bright, fresh and interesting, including much in the way of anecdote and description to enliven the plain narrative of challenges and races.”—_Forest and Stream._
180 pages, fully illustrated. Paper, 50c. Cloth, $1.50.
College Days.
A Story of Student Life at Yale.
BY JOHN SEYMOUR WOOD
Like Tom Brown at Rugby, Harry’s Career will live on, as long as our boys shall go to College.
429 pages, fully illustrated. Cloth, $1.50.
Saddle and Sentiment.
A Story of the Turf.
BY WENONA GILMAN.
The attention of the reader is held intact from start to finish. Lovers of horse-flesh pronounce the descriptions of races as lacking in nothing. The flutter of silk and the thunder of hoofs are real, and every character introduced is faithfully drawn from life.
284 pages, elaborately illustrated. Paper, 50c. Cloth, $1.00.
Always Strong and Happy
Or, KEY TO HEALTH AND STRENGTH.
BY PROF. J. R. JUDD.
A full and comprehensive treatise on the care of the human body. 200 pages, fully illustrated. Cloth, $1.50.
THE OUTING PUBLISHING CO., 239 Fifth Ave., New York.
Outing
_THE ILLUSTRATED MAGAZINE DEVOTED TO OUTDOOR LIFE._
Appeals to all who Indulge in any of the Amateur Sports and Pastimes.
=Outing= deals with all the pastimes from the gentleman sportsman’s standpoint, and is worthy of your consideration as an interesting and suitable publication for your library table. Every number contains, in addition to the leading articles, a complete record of the principal doings in the world of Amateur Sport, together with editorials by the leading authorities, such as
ED. W. SANDYS, WALTER CAMP, Capt. A. J. KENEALY, J. PARMLY PARET, MALCOLM W. FORD, PERCY ASHLEY, A. H. GODFREY, DR. NICOL, AND OTHERS.
Every number is beautifully illustrated, and the magazine is foremost in every respect.
_Send a Two-cent Stamp for Specimen Copy._
THE OUTING PUBLISHING CO.,
239–241 Fifth Avenue, New York.
_Just the thing for a yachting cruise._
HEALTH CIGARS?
_You can’t tell the difference between them and other cigars so far as the taste and aroma are concerned. The poison of the nicotine is neutralized but not extracted by the wonderful discovery of Dr. Hugo Geroldy of the university of Halle, Germany. They won’t hurt you, no matter how many you smoke._
_Fifty-two million sold in Europe during 1898._
_Ask your dealer for them._
_If he doesn’t keep them, we will furnish you prices upon application. Trial box of 12 sent postpaid for $1.00._
_HEALTH TOBACCO CO., Fifth Avenue and 42d Street,—New York._
_Telephone 3592–38th._
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TRANSCRIBER’S NOTES
● Typos fixed; non-standard spelling and dialect retained. ● Enclosed italics font in _underscores_.