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Posted by Jane

 

 

Last week we decided to inspect the cross on Observation Hill before we lose the sun completely. We waited for a day with good weather. Friday was the perfect day - the sun was shining and there was barely a cloud in the sky. It was a good decision as the weather became quite stormy the following day.

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The AHT team on Ob Hill - Jane, Martin, Sarah and Julie (in Dr. Wilson style heroic stance) © AHT/Jane

The hill is quite steep in places and there was plenty of snow covering the ground so I climbed in a rather unelegant fashion up the slopes like a mountain goat about to fall off the side of a cliff.


At the top, the view was remarkable. The Transantarctic Mountains across the sound appeared as though a painting and McMurdo, which usually looks like a dirty mining town, looked slightly more attractive than usual with a light dusting of snow.

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Looking out over the Transantarctic mountains ©AHT/Jane

The cross was erected in 1913 and still looks the same even though the paint has now all but gone. It still sits on top of Observation Hill looking South toward Minna Bluff and the Pole in memory of Scott, Bowers, Oates and Evans.

 

Date: 13/04/11
Temperature: -19.2°C
Wind Speed: 10 knots
Temp with wind chill: -26°C
Sunrise: 09.36
Sunset 16.09
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Pemmican

Posted by Conservators Apr 15, 2011

Posted by Julie

 

A can of pemmican from Captain Scott’s Cape Evans hut  © AHT

 

In “The Worst Journey In the World.” Apsley Cherry-Garrard describes a vaguely masochistic experiment undertaken during an already torturous winter expedition: “By taking individually different quantities of biscuit, pemmican and butter we were able to roughly test the proportions of proteids, fats and carbohydrates wanted by the human body under such extreme circumstances.” He reports that Bowers, eating excess pemmican “was all right (this was usual with him) but he did not eat all his extra pemmican.  Bill could not eat all his extra butter, but was satisfied.  I got hungry, certainly got more frost-bitten than the others, and wanted more fat.  I also got heartburn.”  The conclusion?  Pemmican: better than biscuits!

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Lance checks the drying beef and berries © AHT/Julie

Luckily for us, our excellent cook, Lance, decided to make us some pemmican, using a secret recipe which I promised to never divulge.  Okay, I’ll tell you.  Slice thin some lean, grass-fed shoulder roast, and salt and pepper liberally.  Dry the meat along with some wild blueberries for 15 hours in a warm oven.  Pulverize.  Render some fat.  Strain the fat.  Mix it all together, and let it firm up.  Cut into squares or roll into balls.  The recipe concludes, “Pemmican will keep almost forever.”  (Ha – we conservators will be the judge of that.) Being vegetarian, I of course can’t comment on the taste.  Okay, it was delicious.

Date: 11/4/11
Temperature: -20
Wind Speed: 30 knots
Temp with wind chill: -37
Sunrise: 09:19
Sunset 16:28

Sledging rations on Scott’s 1910-1912 expedition included canned pemmican, a mixture of fat, dried meat, and dried fruit ground together.
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