Chowders

It was quite late in the evening when the little Moss came snugly to anchor, and Queequeg and I went ashore; so we could attend to no business that day, at least none but a supper and a bed. The landlord of the Spouter-Inn had recommended us to his cousin Hosea Hussey of the Try Pots, whom he asserted to be the proprietor of one of the best kept hotels in all Nantucket, and moreover he had assured us that Cousin Hosea, as he called him, was famous for his chowders. In short, he plainly hinted that we could not possibly do better than try pot-luck at the Try Pots.

Because, in the first place, he somehow seemed dull of hearing on that important subject, unless considered from his own point of view; and, in the second place, he did not more than one third understand me, couch my ideas simply as I would; and, finally, he no doubt thought he knew a good deal more about the true religion than I did. He looked at me with a sort of condescending concern and compassion, as though he thought it a great pity that such a sensible young man should be so hopelessly lost to evangelical pagan piety.

At last we rose and dressed; and Queequeg, taking a prodigiously hearty breakfast of chowders of all sorts, so that the landlady should not make much profit by reason of his Ramadan, we sallied out to board the Pequod, sauntering along, and picking our teeth with halibut bones.