He was cook in an hotel, at one time; but he let his tongue wag too freely and, having to leave suddenly, was glad enough to ship with me.
Fortunately he likes the life, and I do not think anything would tempt him to go back to an hotel kitchen again." "I am not particular, I can assure you," Patsey said.

"In these times we all have to rough it.

Still, I own that I like a good dinner better than a bad one." "We shall put in to a good many little ports," the skipper said.
"Sailing as close as we do inshore, I always make a port if I can, as evening comes on; and we are therefore never without fresh meat, fish, and vegetables." "How long shall we be going down ?" "That I cannot tell you.

It all depends upon the wind.

We may, too, be kept in port for two or three days if there is an enemy's cruiser anywhere about.