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and underclothing, constant bad weather and the impossibility
of drying out thoroughly what was soaked produced the seeds
of this illness. Besides, the salted food with which the crew
had to be satisfied for almost five months, contributed to its
development. From England had been taken prepared fresh meat in
tin cans, to which we owe that the sickness did not further
increase, and did not carry off any of us during that summer.
Above all, we tried through all means to protect the crew.
Exercise is one of the best measures against scurvy, and they
had it. To keep up their strength we gave the men tea in the
morning; a glass of madeira or port wine after dinner; punch
in the evening in cold and damp weather; and in addition,
brewed spruce beer or beer from spruce buds. But all these
means really could not protect us for long if we had remained
in these regions, and that is why we were most happy when we
learned our new course.

On August 2, at six in the morning, when the fog lifted
and the snow stopped, having fallen the whole night in large
flakes, we neared the shore, and coming as close to it as possible,
took a course along it and started surveying. The
weather was clear, the wind N, rather brisk, and we, with its
help, succeeded in surveying 90 miles that day. Within the sur-
veyed range was also the already–mentioned long sandspit, the
end of which Captain Valilev called Cape Golovin [Golovnin] ¹¹
after the name of our famous traveler who had the misfortune
to be imprisoned by the Japanese. Toward evening, the wind