Note 6 — Chapter III · We Make a Start

The most difficult, but also, perhaps, the most important, point in the equipment of a sledge expedition is thoroughly good and adequate victualling. I have already mentioned, in the Introduction to this book, that the first and foremost object is to protect one’s self against scurvy and other maladies by the choice of foods, which, through careful preparation and sterilization, are assured against decomposition. On a sledge expedition of this kind, where so much attention must be paid to the weight of the equipment, it is hardly possible to take any kinds of provisions, except those of which the weight has been reduced as much as possible by careful and complete drying. As, however, meat and fish are not so easily digested when dried, it is no unimportant thing to have them in a pulverized form. The dried food is, in this manner, so finely distributed that it can with equal facility be digested and received into the organism. This preparation of meat and fish was, therefore, the only kind we took with us. The meat was muscular beef, taken from the ox, and freed from all fat, gristle, etc.; it was then dried as quickly as possible, in a completely fresh condition, and thereupon ground and mixed with the same proportion of beef suet as is used in the ordinary preparation of pemmican. This form of food, which has been used for a considerable time on sledge expeditions, has gained for itself much esteem, and rightly; if well prepared, as ours was, it is undeniably a nourishing and easily digested food.6 One ought not, however, to trust to its always being harmless, as, if carelessly prepared—i.e., slowly or imperfectly dried—it may also be very injurious to the health.