PERILS OF THE SEA.
[By Tolograph—Press Association.] Auckland, last night.
The ship Blenlary arrived at San Francisco on February ‘26, 60 days from Newcastle (February 2nd). Sixteen sails were blown away, and the ship was continually full of water to the rails during the last 16 days. A succession of gales was met with. The barometer stood at 28.82. The cargo shifted, and everything moveable was swept off the decks. A part of the time the Bienlarv was on her beam-ends. Nine miles south of the Farallono Islands a great wave stovo in two boats, and the other was damaged. Crossing the bar at San Francisco the Blenlary was swept by great waves. The cabin was filled with water. The vessel got through a perilous two hours by using oil bags. News by the mail states that' the French barque Les Adolphes was towed into Beattie on February 26,162 days from Madagascar, bound to Portland. For sixty days the officers and crew lived on salt pork and biscuits, and for twentyfour days had nothing but biscuit and water caught on tho ship. The crew of seventeen were all afflicted with scurvy. Only six were able to get about. The erok died on January 7tli, and tho mate was lying at the point of death. The captain was frightfully disfigured, and the b .-dies of most of the men were swollen aid blackened. The captain of the Lucy transferred to the barque some food, which the men devoured like wolves.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/GIST19020320.2.41
Bibliographic details
Gisborne Times, Volume VII, Issue 370, 20 March 1902, Page 4
Word Count
249PERILS OF THE SEA. Gisborne Times, Volume VII, Issue 370, 20 March 1902, Page 4
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.