Hospitality

“Landlord! I’ve changed my mind about that harpooneer.—I shan’t sleep with him. I’ll try the bench here.”

“Just as you please; I’m sorry I can’t spare ye a tablecloth for a mattress, and it’s a plaguy rough board here”—feeling of the knots and notches. “But wait a bit, Skrimshander; I’ve got a carpenter’s plane there in the bar—wait, I say, and I’ll make ye snug enough.” So saying he procured the plane; and with his old silk handkerchief first dusting the bench, vigorously set to planing away at my bed, the while grinning like an ape.

“Landlord,” said I, going up to him as cool as Mt. Hecla in a snow-storm—“landlord, stop whittling. You and I must understand one another, and that too without delay. I come to your house and want a bed; you tell me you can only give me half a one; that the other half belongs to a certain harpooneer.

Arter that, Sal said it wouldn’t do. Come along here, I’ll give ye a glim in a jiffy;” and so saying he lighted a candle and held it towards me, offering to lead the way. But I stood irresolute; when looking at a clock in the corner, he exclaimed “I vum it’s Sunday—you won’t see that harpooneer to-night; he’s come to anchor somewhere—come along then; do come; won’t ye come?”

I considered the matter a moment, and then up stairs we went, and I was ushered into a small room, cold as a clam, and furnished, sure enough, with a prodigious bed, almost big enough indeed for any four harpooneers to sleep abreast.

“There,” said the landlord, placing the candle on a crazy old sea chest that did double duty as a wash-stand and centre table; “there, make yourself comfortable now, and good night to ye.” I turned round from eyeing the bed, but he had disappeared.

Folding back the counterpane, I stooped over the bed.

I drew my bench near him, and made some friendly signs and hints, doing my best to talk with him meanwhile. At first he little noticed these advances; but presently, upon my referring to his last night’s hospitalities, he made out to ask me whether we were again to be bedfellows. I told him yes; whereat I thought he looked pleased, perhaps a little complimented.

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.

Upon making known our desires for a supper and a bed, Mrs. Hussey, postponing further scolding for the present, ushered us into a little room, and seating us at a table spread with the relics of a recently concluded repast, turned round to us and said—“Clam or Cod?”

“What’s that about Cods, ma’am?” said I, with much politeness.

“Queequeg,” said I, “do you think that we can make out a supper for us both on one clam?”

However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained.

There was a fishy flavor to the milk, too, which I could not at all account for, till one morning happening to take a stroll along the beach among some fishermen’s boats, I saw Hosea’s brindled cow feeding on fish remnants, and marching along the sand with each foot in a cod’s decapitated head, looking very slip-shod, I assure ye.

Supper concluded, we received a lamp, and directions from Mrs. Hussey concerning the nearest way to bed; but, as Queequeg was about to precede me up the stairs, the lady reached forth her arm, and demanded his harpoon; she allowed no harpoon in her chambers.

So, Mr. Queequeg” (for she had learned his name), “I will just take this here iron, and keep it for you till morning. But the chowder; clam or cod to-morrow for breakfast, men?”

“Both,” says I; “and let’s have a couple of smoked herring by way of variety.”

If that double-bolted land, Japan, is ever to become hospitable, it is the whale-ship alone to whom the credit will be due; for already she is on the threshold.

But if, in the face of all this, you still declare that whaling has no æsthetically noble associations connected with it, then am I ready to shiver fifty lances with you there, and unhorse you with a split helmet every time.

The whale has no famous author, and whaling no famous chronicler, you will say.

After their departure, taking place in inverted order to their arrival, the canvas cloth was cleared, or rather was restored to some hurried order by the pallid steward. And then the three harpooneers were bidden to the feast, they being its residuary legatees. They made a sort of temporary servants’ hall of the high and mighty cabin.

“He says, Monsieur, that he’s very happy to have been of any service to us.”

Hearing this, the captain vowed that they were the grateful parties (meaning himself and mate) and concluded by inviting Stubb down into his cabin to drink a bottle of Bordeaux.

“He wants you to take a glass of wine with him,” said the interpreter.

And that fine gam I had—long, very long after old Ahab touched her planks with his ivory heel—it minds me of the noble, solid, Saxon hospitality of that ship; and may my parson forget me, and the devil remember me, if I ever lose sight of it.

But why was it, think ye, that the Samuel Enderby, and some other English whalers I know of—not all though—were such famous, hospitable ships; that passed round the beef, and the bread, and the can, and the joke; and were not soon weary of eating, and drinking, and laughing?

I will tell you. The abounding good cheer of these English whalers is matter for historical research. Nor have I been at all sparing of historical whale research, when it has seemed needed.

The English were preceded in the whale fishery by the Hollanders, Zealanders, and Danes; from whom they derived many terms still extant in the fishery; and what is yet more, their fat old fashions, touching plenty to eat and drink. For, as a general thing, the English merchant-ship scrimps her crew; but not so the English whaler. Hence, in the English, this thing of whaling good cheer is not normal and natural, but incidental and particular; and, therefore, must have some special origin, which is here pointed out, and will be still further elucidated.