ODYSSEY
PROLOGUE
Seven years after seeking entry into 'The New Zealand 'Federated Cooks and Stewards Industrial Union of Workers', I was finally admitted. Ironically, a decade later, I would be morally obliged to accept the Presidency of this fractious, bankrupt organisation that no one else on the executive would touch, (nor in my opinion were capable off) in taking the decisions necessary that were long overdue.The following is the account of my time in "London": on British and N.Z. ships, and my extremely rewarding connection with members and officials of " The Cooks, Butchers and Bakers Association of Australia.
HISTORICAL PREAMBLE
In 1884, an entrepreneurial Scot, William Innes1. established the Federated Cooks & Stewards Union at Port Chalmers,Otago. Strangely enough, the 1887 balance sheet states, 'The Federated Stewards & Cooks Union', but when Alfred Hindmarsh 2. the Wellington branch President (1894-1918) the union was now known by its former name.
The statement of income and expenditure (featured) for 1887 indicates a balance of fixed deposits in the"Bank of N.Z"of over 700 pounds (which amounts to in present day terms of over $100,000) However,by the time of amalgamation with the N.Z. Seaman's Union in December 1989 the Union was broke --for the third time in 16 years --our only tangible asset being the Wellington building that had been bought during my Presidency (1974-1982).
To square the 'Union's insolvency before amalgamating with the 'Seamans Union' to form the 'Seafarers Union' all members were required to pay an extra 3 months dues on top of the 12 months already paid .
A balance sheet issued in June 1990 (6 months after amalgamation) the National Secretary of the Seafarers Union (Catering) stated at the A.G.M. in Wellington, 'The writer would like to thank the members of the former 'Cooks & Stewards Union' "who made a principled stand in donating 3 months dues to the Union by agreeing to have deduction from earnings commence from 01 January instead of 01April 1990"!
1.William Martin Innes was born at Anstruther,Scotland in 1831 where he trained as a fish cooper before heading to the goldfields at Ballarat and Gabriels Gulley. In 1863,with his mining earnings, Innes bought land at Island Terrace, Port Chalmers: built a jetty; established a fishing industry and married Mary Ann Hutton. As their 10 children reached adulthood, Innes built homes for them around his own,the area becoming known as Innesville!
Hiring out his fleet of sailing vessels whos catches were smoked/cured to supply visiting ships, Australian and local markets;and from the the mid 1870's Union Steamship company vessels.Innes manufactured his own 'Cod Liver Oil' which won awards locally and in Melbourne. The extent of his trade in oysters was shown in one week in July 1873, when he bought 4,800 dozen from Stewart Island. However,his attempts to establish oyster beds (he fed them oatmeal) were unsuccessful due to silting caused by dredging in the upper harbour.
In 1890, his association with the Union he had founded was terminated,when they took him to court over the misuse of a 10 guinea travel payment. Wiliam Innes spent nearly 20 years on Port Chalmers councils which included 3 terms as mayor.When he died in 1917 all the vessels in port lowered their flags to half-mast.
2. Alfred Humphrey Hindmarsh. The Australian born Hindmarsh, a Dunedin trained lawyer was admitted to the Supreme Court of New Zealand as a Barrister and Solicitor at Christchurch in 1871. In the mid 1890s Hindmarsh became secretary of the Wellington Socialist Education League and later the foundation president of the of the Workers' Educational Association. In 1895, in addition to his role in the Cooks and Stewards Union, he became President of the Seamans Union's B branch in Wellington. During his tenure of the of the Seamans Union, Hindmarsh and the area secretary William Jones drew the ire of the Union's head office in Dunedin, by using branch monies to sue a local paper that had reputedly libelled Jones. Further conflict with head office witnessed the dismissal of both 'Hindmarsh and Jones', after a national ballot had sanctioned their ouster and the cancellation of the branch charter.Elected to Parliament in 1911 for the seat of Wellington South, Hindmarsh, despite a speech impediment, became leader of the independent Labour MPs'. Described as a cultured and pleasant man, Hindmarsh died during the influenza epidemic in 1918.
References:
William Martin Innes. Port Chalmers' Early People. Ian Church
The Otago Daly Times. 1890-1970.
Harbourside Haven. Alex Innes.
Alfred Humphery Hindmarsh. Against The Wind. 1968 Conrad Bollinger.
The Dictionary of New Zealand Biography-Volume Three-1901-1921.
INTRODUCTION
On attaining my majority, I applied to join the N.Z. Merchant Marine more commonly known as the Coast: and, as a qualified butcher and amateur cook--I still am--including, catering during my Compulsory Military Training (C M T ) I anticipated no real difficulty in shipping out in some capacity in this area. However, on appearing with my references at the Federated Cooks and Stewards Union office in down-town Auckland, the Secretary, curtly informed me-without bothering to look at my credentials there were no vacancies and abruptly closed the hatch in the door in my face.Over the next few years between butcher’s jobs and working in the freezing works during the season I would regularly call at the Secretary’s office where the answer was always emphatically negative. During this period, I met a few persons who claimed to know the secretary quite well and said they would put in a good word for me. By arrangement, one of them set up a meeting in a hotel 1.with the him at 5.p.m. one evening and, if the bar had not closed at 6 p.m. I probably would have run out of money buying drinks for all and sundry. One, who was a friend of an assistant steward, Willie another Scot, who was reputably influential, who drank only whisky...and I did run out of money.2.
1. The Secretary’s
alternative office was in the Palm bar of the Auckland Hotel where he usually
could be found in the latter part of his working day,where those in the inner circle would be informed of what jobs would be called the following morning or were imminent.
2. On my return from the U.K. I would learn 'Willie, the influential assistant steward' had become unemployable with the Union Steamship Company and as a consequence joined the Seaman’s Union as a motorman. I sailed with him twice and both times he was sacked for failing to turn to within 12 hours of joining the ship.
Taking Willie as a yard stick, this scenario appeared to be not entirely uncommon among former members of the F.C.&S U. who could usually find a home within the Seaman's Union as a mess-man or motorman. Many of them were ex-home boat men, who usually blamed U.S.S Company Chief stewards, whose clandestine, detrimental reports could find a man unemployable with the Coasts major employer.
2. On my return from the U.K. I would learn 'Willie, the influential assistant steward' had become unemployable with the Union Steamship Company and as a consequence joined the Seaman’s Union as a motorman. I sailed with him twice and both times he was sacked for failing to turn to within 12 hours of joining the ship.
Taking Willie as a yard stick, this scenario appeared to be not entirely uncommon among former members of the F.C.&S U. who could usually find a home within the Seaman's Union as a mess-man or motorman. Many of them were ex-home boat men, who usually blamed U.S.S Company Chief stewards, whose clandestine, detrimental reports could find a man unemployable with the Coasts major employer.
This issue was resolved when the new President of the F.C&S.U. Don Nee (1972/1973) agreed with my
proposition, that, as all members were obliged to pay an annual $6 levy to repay the bank loan for our shares in Maritime Holdings 3. everyone should have started with a clean
slate, when Tasman Union Ltd (an Australian company jointly owned by N.Z.
Maritime Holdings Ltd and T.N.T. Shipping (NZ) Ltd. took of the U.S.S.C., on January 1, 1972.
When T.N.T ( Thomas Nationwide Transport ) assumed control, the Union Company it had 47 ships and a staff of 3345 . A decade later it had downsized to 13 ships and 1619 staff.
When T.N.T ( Thomas Nationwide Transport ) assumed control, the Union Company it had 47 ships and a staff of 3345 . A decade later it had downsized to 13 ships and 1619 staff.
3. The Federated Cooks & Stewards Union, had bought $20,000 shares in Maritime Holdings --the first time since the late 1870's that New Zealanders' again owned at least 50% of the Union Company. In 1977, as the shares had been unprofitable during the time we held them, I induced the membership to sell them but continue with the $6 Levy to create a
building fund for the purchase of our own premises in Wellington. In 1980, the Union bought the only building it had ever owned for $97,000. Situated in Vivian Street, it comprised of two
small shops on the ground floor, a car-wash with parking at the rear, with the top
floor (previously a brothel) as our office and boardroom.
LEAP IN THE DARK
In early 1961, I took passage from Auckland to London on the popular Italian passenger ship the 'Fair Sea'. On arrival, I booked into the 'Overseas Travellers Club', in Earls Court road,which enjoyed a good reputation with colonials and 'expats'. 3 days later I commenced work at a 4th rate hotel in central London, where management,all females,acted as though it was the [Savoy]. In reality, I was only a spud barber come rouse- about as I was not allowed to cook anything, not even the potatoes. It appeared all employees in London hotels are accorded grandiose designations...probably to take their minds off their conditions and wages.
I shared a room with Paddy the scullion who had no protective waterproof gear; consequently the waistcoat of his only suit was so grease stained, a tray of spuds could have been baked from it. I recommended he buy a cheap apron at a 2nd hand mart, but he claimed he sent most of his wages home to Ireland, and the rest to the local catholic church. He attended mass every morning before work, but I do not know what he had to confess as he rarely ever left the hotel.After putting up with his less than hygienic habits for another 2 weeks, I told the female head chef I wanted one of the spare rooms and more money or I was quitting; she agreed to the room, but would not consider a raise in wages.
Over a month later I used my next day off --which was one day in seven and at the Chefs discretion-- to activate my sea-going career with a visit to a Labour Pool for Seamen in Dock Street with my New Zealand references and British passport. In my naivety, I figured that with twenty thousand seamen shipping out on British registered ships from the port of London, there had to be a berth for a Kiwi butcher.
Again, I was in for a disappointment, when the clerk informed me all ex-pats were now required to be back in the U. K. for at least 2 years before being eligible for membership of the N.U.S. As I reeled out the door in shock, a Cockney drunk entering, obviously assuming I was foreigner (I had a great tan, black hair and moustache) shouted in my face ‘England for the English’, yeah right). Although it was never made public, the N.S.U. had adopted this policy to prevent coloured British citizens from the 'West Indies' flooding U.K. ships. It was also around this time, the 'General Secretary of the N.U.S. had been awarded a 'Knighthood'.
Meanwhile back at the [Savoy] pondering my next career move, I seriously considered returning to butchering,( kiwi butchers had a good reputation in the London; inquires at 'Sainburys' (London's largest meat retailers) revealed I could expect ready employment as a butcher/counter hand in one of their city shops. However, as reasonably priced single rooms were difficult to find in the metropolitan area as relative to income, I decided to stay my hand until I had discussed the situation with my Aunt Molly Macdonald who lived in 'Harrow on the Hill' some 45 minutes by Tube from central London. I had last seen Molly in 1954 when she was a Stewardess in on the ‘S.S.Duquessa’ on her final voyage to N.Z. before her retirement, after over 30 years at sea.
A month later, I journied to this pleasant little borough to meet up with Molly and her husband Mac who was still employed in the shipping industry. I explained my predicament to Molly, and was told Mac who was Chief Superintendent Catering, for the Furness/Whithy line, would fix things up. When Mac arrived home that evening, he confirmed he would find me work in his company, and advised me to give the [Savoy] notice.
Three weeks later, I joined the Bulk carrier 'M.V. Hornby Grange' at Amsterdam, Holland, as an assistant cook. The ship was at anchor in the stream, and during this time the butcher had taken his accumulated time off, to return to the U.K. As a consequence, I was required to perform his duties, which amounted to around 2 hours a day. Frankly, I was astonished that a ship with only 14 passengers and some 40 odd crew would have required the services of a full time butcher. Evidently, the U.K. Shipping Federation was under the same impression and, to compensate for the recent 10 shillings a week increase in wages in the new award, this Company had decided to combine the butcher's position with the assistant cooks,to commence at the conclusion of this present voyage.
On his return, the butcher immediately proclaimed to all and sundry that under no circumstances would he consider accepting the dual position of butcher/ assistant cook and would be paying off on arrival back in the U.K. To boot, he accused me of trying to steal his job and as I was obliged to share a cabin with this Welsh militant it did make life rather difficult.
It also came about he had lived in Dunedin, Otago a few years, and his turbulent marriage and divorce to a Kiwi woman still rankled. As a result, anything pertaining to N.Z. especially the Dunedin weather and hotel hours were no good (he got these two right.)
He also continually harped on about
the poor skills of Kiwi butchers, particularly in front of others, until I
tired of it and offered to compete with him in breaking down a body of beef
for a side bet of 10 pounds sterling. He refused and was made to
look a fool in front of the whole department.
The irony was, I did not want this newly created position of butcher/assistant cook, for the simple reason the Chief Cook, was one of those old timers who wasn't keen in passing on knowledge; ( I would also strike this same situation on a kiwi ship) likewise the Baker, another Welshman of similar sentiments. I decided there was no point in wasting my time here and spent a considerable effort convincing the butcher to swallow his pride and remain in the ship at the conclusion of this voyage.
Six weeks later, back in the U.K. and now out of work,I had, nonetheless, what I had come 12,000 miles for,a"British Seaman's Union book", which would allow me to ship out at the Pool of London. Pay-off was on board, with the N.S.U. agent collecting Union dues, stamping books and soliciting donations for various causes.1.
Mac also came on board and was emphatic I remain with his company and not to seek employment outside it. He understood my reasons for not wishing to stay in the Hornby, even if a job had been available and promised he would try and line me up with a more progressive cook in my next ship. In the meantime, he advised me to secure a job in a hotel near Harrow, which I was able to do within a few days of quitting the ship.
The irony was, I did not want this newly created position of butcher/assistant cook, for the simple reason the Chief Cook, was one of those old timers who wasn't keen in passing on knowledge; ( I would also strike this same situation on a kiwi ship) likewise the Baker, another Welshman of similar sentiments. I decided there was no point in wasting my time here and spent a considerable effort convincing the butcher to swallow his pride and remain in the ship at the conclusion of this voyage.
Six weeks later, back in the U.K. and now out of work,I had, nonetheless, what I had come 12,000 miles for,a"British Seaman's Union book", which would allow me to ship out at the Pool of London. Pay-off was on board, with the N.S.U. agent collecting Union dues, stamping books and soliciting donations for various causes.1.
Mac also came on board and was emphatic I remain with his company and not to seek employment outside it. He understood my reasons for not wishing to stay in the Hornby, even if a job had been available and promised he would try and line me up with a more progressive cook in my next ship. In the meantime, he advised me to secure a job in a hotel near Harrow, which I was able to do within a few days of quitting the ship.
My new position was breakfast chef in the ‘Kings Head’ at
Harrow on the Hill, not far from the famous public school. I shared a
room with a steward, which boasted two beds, a 20 pence gas heater, and little
else. My duties began at 7 a.m., preparing and cooking a simple breakfast to
order for the few live in guests and small staff of this Historic
establishment.
Harrow on the Hill Trust
Gantry with painting of KING Henry V111. During Henry's 36 years reign(1491-1547) a reputed 9,940 men and women were put to death for 200 crimes, ranging from petite treason to servants stealing from the King's stores ( they were hanged in the monarch's livery...some allegedly on this very spot. The white building on the left with the date 1542 on its facade is the "Kings Head Hotel" that was formerly the site of Henry's hunting lodge. In the 18th Century, the building was transformed into a Hotel, which up until the time of its closure in the 1980's was "London's" second oldest extant licensed Hostelry.
The kitchen was run by a an ex-army Polish cook who had remained in England
after the war and had established himself in the Hotel trade. Stanislaw (Stan) ran a tight ship, with only one other cook and a
rouse-about who were also Poles. I was fully engaged all day, being involved in all aspects of kitchen work. Stan, impressed
by my keenness, slipped me ten pounds (a weeks wages) to buy the proper gear to
wear in the hotels exclusive V.I.P. lounge.
This area, replete with baby grand, modern bar and large antique dining tables which could easily accommodate a dozen persons. On some of these soiree's, a professional pianist would present a repertiore of old English ballads which was in pleasant contrast to the Beatelmania now sweeping the Country.The historical ambience of the location,the music...well dressed, well spoken men and women was certainly impressive... to someone who had spent the last decade in the Antipodes. Stan, with great flair executed the "Flambe dishes and Grills" close and up front. My tasks were to carve the joints of meat on request, and later wheel around a large trolley with deserts and confections made by a local French Patisserie.
This area, replete with baby grand, modern bar and large antique dining tables which could easily accommodate a dozen persons. On some of these soiree's, a professional pianist would present a repertiore of old English ballads which was in pleasant contrast to the Beatelmania now sweeping the Country.The historical ambience of the location,the music...well dressed, well spoken men and women was certainly impressive... to someone who had spent the last decade in the Antipodes. Stan, with great flair executed the "Flambe dishes and Grills" close and up front. My tasks were to carve the joints of meat on request, and later wheel around a large trolley with deserts and confections made by a local French Patisserie.
This gave me the opportunity to practice my 'Lingua Franca' which,the Assistant manager claimed, was on about par with my native language.This English worthy, who apart from the manger was the only foreigner on the Staff, attempted to sack me when he found me in the Public bar late one Saturday night; employee's were not allowed to drink in the bars unless invited, I was. Stan kicked up hell and the matter was quickly dropped.
Gerald Nabarro 2. the controversial Conservative Government's environmentalist Minister was a frequent guest at the Hotel's main dining room; his favourite repast being a 'medium rare double Lamb cutlet', which only Stan was allowed to cook. Nabbaro also utilised the V.I P.lounge to
entertain his fellow Parliamentarians and his Kidderminster electorate committee. After these events, which were overseen by the
hotel assistant manager and Stan, with everyone bowing and scraping (including me) Stan would distribute the Przywilej (Polish for gratuities)for the kitchen staff which frequently would surpass my weekly wage.)
Barely three months after commencing work at
the Kings Head, Molly informed me, Mac
had an assistant cook/butchers position lined up for me in the Company’s newest
vessel the 'Hardwicke Grange'. When I demurred over the prospect of leaving
this well paid, educational and interesting job, Molly was less than pleased, and spoke at great length of
ingratitude.
However, when Mac disclosed that he was close to retirement age and
wished to see me set up on a permanent basis with his company before he left, I acquiesced and gave notice to Stan who understood my predicament and wished me well.
1. In his 2004 N.Z. publication ‘Oceans of Time’, the author
Dave Share, an ex British seaman mentioned at one such shipboard payoff, the agents request for a
five shilling donation towards a wedding present for the daughter of the N.S.U.
General Secretary, Sir Thomas Yates.
2. Sir Gerald Nabbaro entered
Parliament in 1950 as member for Kidderminster; was a proponent of Capital
Punishment and supported Enoch Powell following the latter’s ‘Rivers of Blood Speech. Opposed Britain’s entry into the ‘Common Market ’and was Parliaments
leading environmentalist. His private members bill on pollution and smog
control became the Clean Air Act of 1956: The world's first serious attempt to control air pollution.Today London enjoys twice as many hours of sunshine as it did in 1952 and by the time I arrived back in the early -sixties the city's smogs and coal burning fires were were a thing of the past.Whilst a schoolboy in Dagenham in 1948, I had witnessed the "Peas -Souper's" (smog's) that virtually brought the city's traffic to a stand still. Every body was aware of the cause of London's fogs. Nearly all homes were heated by coal fires ( an estimated 3 million )and the city's electricity was produced from coal burning power stations. In addition 250,000 cars and buses serviced the city's 8 million population. In the first week of December 1952 the daddy of all Pea-Souper's struck the "Big Smoke".
For 5 days, the concentration of sulphur in the air exceeded 1,600 parts per billion: trapped by the cold air over the city, the resultant smog would in due course kill 4,000; the very young and older persons with respiratory problems were the main victims. Undertakers ran out of coffins. The government blamed the cause on an entirely fictitious flue epidemic for the surge in deaths,but the calamity was too great to cover up.
Nabbaro was also responsible for bringing electricity to remote villages and hamlets in the 1950’s. Despite his aristocratic mien, Nabarro was born into an impoverished Jewish family who later converted to Christianity. He was also a self made man and served seven years in Britain's prewar army. Knighted in 1963, I was actually present when the celebratory luncheon was held in the V.I.P lounge of the Kings Head (with more bowing and scraping, for a worthwhile cause.
Ten days later, I joined the 9,234 tons. S.S. Hardwicke Grange at K.G.V.dock as a butcher/assistant cook. The ships butcher's shop was state of the art, and even featured an overhead rail from the freezer to the shop for the transportation of carcasses and heavy boxes (which Molly proudly claimed was a result of Mac’s input, when the vessel was being designed). Ron, the Chief Cook was from the Midlands, a few years younger than me, and had been in the game since leaving school. Jim the baker, a sunny Scot, came from my home town and could not have been more helpful in sharing his knowledge of baking, which I found a lot more complex than galley work. Seventeen days later and 6,579 miles from London the 'Hardwicke' arrived at 'Buenos Airies'', the Capital of Argentina.
Established by Spain in 1536,successive cycles of predominately Spanish and Italian immigrants had made sure the Capital's architecture had retained the finest of European culture,so that the city was known as the "Paris of the South". They had also ensured that the Country's President was constitutionally required to be a "Roman Catholic"(it was amended in 1994). During the first World War, Argentina's exports had so enriched the nation, that in its aftermath it was able to finance the constructions of 'Buenos Aries' Subway system and updated its gas, electric, and sewer installations. The Country had done pretty well out of the second World War as well and, I distinctly remember my mother cooking with 'Argentinian' powdered eggs'.
That evening the baker took me to the 'Catholic Mission to Seamen' and despite it being a 'Sunday', a dance was in full swing with alcohol being available. Having a chat with the elderly barmaid who had a pronounced Irish brogue, I casually inquired how long her family had lived in Argentina and was astounded to hear she had been born there. The following night, Ron took to me to a 'German bar' where the barmaids-all locals-spoke English and Spanish in tones far harsher than the mellow pitch of the "Porteno's" ( port people).
Within 3 days our cargo had been discharged and our passengers had been replaced by a party of scientists bound for Patagonia some 800 hundred miles south of B.A. On arrival at the area that had been settled in the mid 19th century by Welsh sheep farmers, as the Hardwicke could not be accommodated in the small Port the ship anchored off-shore. For the next 4 days, two barges capable of transporting 100 sheep apiece made the short journey from the port to the ship. After arriving on board the sheep were slaughtered, dressed and then taken below to be frozen. The day before we left the 2nd Steward,who was fluent in Spanish and I went ashore to see how these people lived.There was little to see except a collection of miserable shanties and a rundown Cantina, the owner of which spoke Spanish with a distinct Welsh accent.
After leaving this cold remote place, the 'Hardwicke' headed back north bypassing B.A. and sailing 177 miles up the Rio Parana to the 'industrial complex' city of Rosario, Argentina's major depot for its meat exporting trade, and the birth place in 1928 of Enresto (Che) Guevara. During our few days here a tour of the dockside freezing works revealed a modern plant superior to anything I had come across in N.Z. The visit concluded at the plant's retail butchery where many of the ship's complement took the opportunity to buy prime fillet steak at the equivalent of 9 shillings a kilo and bodies of lamb for around 23 shillings each. Returning to B.A. to pick up passengers and mail, we then crossed the 200 mile width of the Rio de la Plata 1.to Montevideo, the capital of Uruguay. A day and a half later, now fully loaded with chilled and frozen beef, the vessel departed for the port of 'Vigo' in northern Spain.
1. Although classed as the widest river in the world, the Rio de la Plata begins in 'Brazil' and meanders through 'Uruguay' to combine with the 'Rio Parana' to form an estuary.
1. Although classed as the widest river in the world, the Rio de la Plata begins in 'Brazil' and meanders through 'Uruguay' to combine with the 'Rio Parana' to form an estuary.
'Vigo', only 12 miles from the Portuguese border was a deep sea fishing port: full of large trawlers, factory ships and numerous dockside bars that sold "Bacardi Rum" at less than half of the price in the U.K. Later that night we sailed for Amsterdam where most of the chilled meat and passengers were unloaded. Two days later we were back in London on the completion of a voyage that had taken only 55 days. Within hours of our arrival the shore crew had taken over and would remain in the ship until the day before the next sailing. Ken, the Company's shore cook was surprised to learn I had done all the butchering for the next few days,-- remarking this was unusual. I was then requested to work by, assisting Ken, during which time he and I became good friends.
Later that day, Mac came on board and informed me the chief stewards figures for meat consumption for the voyage was down 37%. Frankly I was not at all surprised, as the Chief Cook had appraised me of his problems with my predecessor, which included cooking far to much meat, which was evident by the amount of cold cuts in the cooler. This was a dream job on a great run and I was in it for the long haul. 9 months later, my reverie was shattered when 'Mac' came on board and asked me to pay-off, as he had arranged for me to attend the next cook's class at the 'Red Ensign club', to sit for my cook's certification and--I would not be returning the 'Hardwicke'.
Later that day, Mac came on board and informed me the chief stewards figures for meat consumption for the voyage was down 37%. Frankly I was not at all surprised, as the Chief Cook had appraised me of his problems with my predecessor, which included cooking far to much meat, which was evident by the amount of cold cuts in the cooler. This was a dream job on a great run and I was in it for the long haul. 9 months later, my reverie was shattered when 'Mac' came on board and asked me to pay-off, as he had arranged for me to attend the next cook's class at the 'Red Ensign club', to sit for my cook's certification and--I would not be returning the 'Hardwicke'.
S.S. HARDWICKE GRANGE
After paying off the 'Hardwicke', I booked into the 'Anchor Inn' in Canning Town, which was close to the school in Dock Street. The 'Anchor' which was fairly new, was run by the Catholic church on a strictly professional basis; only genuine seamen -you were required to produce your Union book or a current discharge, before being admitted.There was no credit, and serious boozing,bad or risqué language was not tolerated as this was also a family establishment. Strange to say, during my 2 months stay I never ever saw a priest, not even when the church bussed in some 20 odd nurses for the popular fortnightly Saturday night dance. It was also here where I met a loquacious steward by the name of John Prescott, 1.who apart from having a strong regional accent appeared to be well known and have some connection with the N.U.S. and the Labour Party. N.U.S. and the Labour party.
1.Nearly 30 years after I had first met him at the 'Anchor Inn' John Prescott, through dint of sheer hard work and determination had become M.P. for 'Kingston upon Hull East' which he would represent for the next 40 years. On becoming deputy leader of Labour party, Prescott was chosen by leader, John Smith to give the wrap up speech at the Party's 1993 conference in Brighton. His peroration drew the attention of a reporter from ''The Times" who claimed -- John Prescott's confrontation with the English language left it --bleeding and slumped on the ropes....The very thought of a Prescott transcript is laughable....Yet, somehow, everybody guesses what he meant. On John Smith's untimely demise, Prescott's 'Beautiful People' --Tony Blair, Gordon Brown, Robin Cook ( All Scots ) -although Blair, like his mate Gordon Ramsey, aspires to be English,took control of the Party. In the 2008 publication 'Docks to Downing Street' John Prescott , My Story, describes in detail his decade in being deputy 'Prime Minster' in the Blair and Brown Governments. On Labours' defeat in the 2010 election , the former ships steward swapped his pinafore for Lords Regalia and now sits in that August assembly, as 'Lord Prescott'.
THE RED ENSIGN CLUB
THE RED ENSIGN CLUB
Mr Chan, the lone tutor at the school was an articulate Londoner of mixed Scottish and Asian ancestry who, on our very first morning, laid down the rules for acceptance into his Galley.
Classes were from 8.30a.m.to 3p.m. Monday to Friday.
Punctuality was required and absenteeism meant disqualification.
No smoking during classes or drinking during the lunch break (there was a well known Bar on the premises ).
All entrants must have proper chef''s attire, including hats, aprons and hand towels.
One carving knife, one boning knife and a butcher's steel.
Punctuality was required and absenteeism meant disqualification.
No smoking during classes or drinking during the lunch break (there was a well known Bar on the premises ).
All entrants must have proper chef''s attire, including hats, aprons and hand towels.
One carving knife, one boning knife and a butcher's steel.
As I already had all the this gear from my time at the 'Kings Head' which I had never worn on the 'Hardwicke' (except on inspection day, once a week at sea) I required little outlay in complying with the tutor's dress code. At inspection the following morning everyone passed muster and classes began. Within a few days,most had settled in and relishing the experience. Mr Chan, aware of my background, arranged for me to break down the sides of beef, pork and lamb that were delivered weekly, while he delivered the lecture; and although most of those present were familiar with the cuts of meat, few had actual butchering experience.
6 weeks later, the day before the test, I noted concern among a few, when the Tutor announced that an official from the 'Board of Trade' would be conducting the examination. Fortunately, Mr Chan had advised the class what the test would consist off a few days previously, thus giving us time to prepare puff pastry and a few other time consuming items beforehand. Thanks to this fine man's tuition and encouragement, all passed and were granted certification. After an impressive presentation ceremony, 14 newly minted 'Board of Trade' nautical cooks retired to a nearby hotel to celebrate (the bar in the Red Ensign club was avoided as it always appeared to be frequented by impoverished mariners.) Two hours later the 'graduates' dispersed, vowing to keep in touch,but none of our paths ever crossed again.
My time at the school had been invaluable but costly, as I had told 'Mac' I would be paying my own way as I intended to return to N.Z. having received word my sister was quite quite ill. 3 days later 'Mac' rang me at the 'Anchor Inn' to offer me an assistant cook's/ baker's position on the 6,858 iron ore carrier M.V. Oregis and, as I needed the money for my return to N.Z., I promptly accepted. After travelling to "Barrow on Furness" I boarded the ship and met the cook, a wiry Dutch Asiatic, who, before I had virtually unpacked my suitcase, commenced lecturing me on the evils of English imperialism.
Things did not improve when signing articles the following morning at the shipping office, when on furnishing the receipts for my travel expenses, the Captain refused to honour them. A nearby gent in a bowler hat who I mistook for the shipping master, but was actually the ship's Chief steward jumped in, and advised me to sign on or get lost. Attitudes changed when I stood my ground, and threatened to ring head office in London.
6 weeks later, the day before the test, I noted concern among a few, when the Tutor announced that an official from the 'Board of Trade' would be conducting the examination. Fortunately, Mr Chan had advised the class what the test would consist off a few days previously, thus giving us time to prepare puff pastry and a few other time consuming items beforehand. Thanks to this fine man's tuition and encouragement, all passed and were granted certification. After an impressive presentation ceremony, 14 newly minted 'Board of Trade' nautical cooks retired to a nearby hotel to celebrate (the bar in the Red Ensign club was avoided as it always appeared to be frequented by impoverished mariners.) Two hours later the 'graduates' dispersed, vowing to keep in touch,but none of our paths ever crossed again.
My time at the school had been invaluable but costly, as I had told 'Mac' I would be paying my own way as I intended to return to N.Z. having received word my sister was quite quite ill. 3 days later 'Mac' rang me at the 'Anchor Inn' to offer me an assistant cook's/ baker's position on the 6,858 iron ore carrier M.V. Oregis and, as I needed the money for my return to N.Z., I promptly accepted. After travelling to "Barrow on Furness" I boarded the ship and met the cook, a wiry Dutch Asiatic, who, before I had virtually unpacked my suitcase, commenced lecturing me on the evils of English imperialism.
Things did not improve when signing articles the following morning at the shipping office, when on furnishing the receipts for my travel expenses, the Captain refused to honour them. A nearby gent in a bowler hat who I mistook for the shipping master, but was actually the ship's Chief steward jumped in, and advised me to sign on or get lost. Attitudes changed when I stood my ground, and threatened to ring head office in London.
During the voyage to 'Sierra Leone' the cook spurned my offer to do his butchering and declined to give me the recipe's for the tasty Indonesian dishes he put on twice a week. The 2nd Steward who was on his 3rd trip, firmly believed the cook's bias against the English, was primarily because his daughter had not only married one, but her husband was not of their faith. The bowler never socialized with our department, but this was normal on British ships. He was only seen on the weekly inspection when he would parade in all his finery with the ship's Captain; ask the cook inane questions, no doubt to impress his boss- and receive equally silly replies.
I was well aware, that the 2nd steward performed many of the his duties, which including preparing and typing the Menu. It appeared the bowler had never served time in the galley and virtually knew nothing about cooking. When I asked the 2nd, why he put up with it, his succinct reply was ''to prevent his wife's family in Ireland ...from dying of starvation!
However, I failed to notice any distress in Belfast or Dublin when the 'Hardwicke Grange' had once discharged chilled meat at these ports on the way back from South America. On the contrary, the pubs in these dismal cities were full of the locals drinking their vile national beverage.
I was well aware, that the 2nd steward performed many of the his duties, which including preparing and typing the Menu. It appeared the bowler had never served time in the galley and virtually knew nothing about cooking. When I asked the 2nd, why he put up with it, his succinct reply was ''to prevent his wife's family in Ireland ...from dying of starvation!
However, I failed to notice any distress in Belfast or Dublin when the 'Hardwicke Grange' had once discharged chilled meat at these ports on the way back from South America. On the contrary, the pubs in these dismal cities were full of the locals drinking their vile national beverage.
1.Sierra Leone, which had acquired infamy as the principal West African country from where slaves had been dispatched to the New world for over 2 hundred years, was now renowned for its Coups,3 in 1 year, since achieving independence. Although the official language was now English,17African dialects were spoken, demonstrating the tribalism which obviously created to the instability of the country. Freetown, the country's capital city, named by the Royal navy was the spot where they dumped rescued hijacked Africans from slavers was an unkempt, gloomy place with bands of ragged children, beggars and bar women struggling to survive. Independence only a few years old meant nothing to the vast majority here, and made one wonder if their lot would have been better had their ancestors remained amongst the 13 million blacks transported to the "New World", throughout the 300 years of slavery.
After leaving this blighted place the cook refused to fire,citing heat exhaustion. I was dubious, as the 2nd steward had been privy to an altercation between the cook and the bowler the previous day over victualling costs and, despite the fact I abhorred both, I would have supported the cook. When it was apparent the cook had given up work, the bowler ordered one of the catering boys into the galley to assist me, where he would remain until we docked at Port Talbot in Wales. Perusal of the wage sheets handed out by the 2nd steward revealed no extra overtime for myself or the catering boy for the long hours we had worked, in the absence of the chief cook'When the Chief Steward returned from shore, I took this up with him, and was promptly told what to do, if I didn't like it.Nor was I surprised at the Union agent's indifference to the situation, when he came on board to collect dues. He actually claimed this was good training for the boy, which in retrospect was true.
Later that day, the new cook arrived with his girlfriend Gina and appeared in the galley with a large 'Star of David' prominently displayed around his thick neck. Dave was a solid expansive 30 year Jew who came from "Aldgate East" and when I mentioned I had my apparel tailor made by a Max Cohen in this area, he claimed kinship. Dave was a pleasure to work with and the tension our department had been labouring under soon disappeared.This was partly due to the attractive Gina, who apparently was only half-Jewish and whom everybody, including the officers, liked. Strangely enough, although only officers wives were allowed to stay on board in port, no one questioned Gina's more than obvious presence.
Years later,when the the topic of trips for wives/partners at sea on N.Z. ships became a contentious issue, what I had witnessed on the 'Oregis' with Gina --certainly affected my thinking and strategy in circumventing the misoginists in the Auckland membership.
The voyage to Tunisia was very pleasant with a man who was not only intelligent and witty, but had no qualms about passing on his skills. I reciprocated by showing Dave the finer points of butchering. We arrived in Tunis, the capital of this small north African country sandwiched between Algeria and Libya on a beautiful sunny day. Dave who had been here a few times before claimed 2% of the population were Jews, many of whom held posts in the Arab/Berber government of the Sorbonne educated, socialist secular lawyer, Habib Bourguiba who had previously been imprisoned and exiled by the French.
Later that day, the new cook arrived with his girlfriend Gina and appeared in the galley with a large 'Star of David' prominently displayed around his thick neck. Dave was a solid expansive 30 year Jew who came from "Aldgate East" and when I mentioned I had my apparel tailor made by a Max Cohen in this area, he claimed kinship. Dave was a pleasure to work with and the tension our department had been labouring under soon disappeared.This was partly due to the attractive Gina, who apparently was only half-Jewish and whom everybody, including the officers, liked. Strangely enough, although only officers wives were allowed to stay on board in port, no one questioned Gina's more than obvious presence.
Years later,when the the topic of trips for wives/partners at sea on N.Z. ships became a contentious issue, what I had witnessed on the 'Oregis' with Gina --certainly affected my thinking and strategy in circumventing the misoginists in the Auckland membership.
The voyage to Tunisia was very pleasant with a man who was not only intelligent and witty, but had no qualms about passing on his skills. I reciprocated by showing Dave the finer points of butchering. We arrived in Tunis, the capital of this small north African country sandwiched between Algeria and Libya on a beautiful sunny day. Dave who had been here a few times before claimed 2% of the population were Jews, many of whom held posts in the Arab/Berber government of the Sorbonne educated, socialist secular lawyer, Habib Bourguiba who had previously been imprisoned and exiled by the French.
A year after independence and becoming Prime Minister in 1956,Bourguiba (sans Ataturk) had disposed off the 'Bey of Tunis', "Sharia law'', 'religious schools', and land belonging to the clerics. Proclaiming himself "The Protector of Women"( its on his tombstone)Bourguiba abolished polygamy, which still survives to this day, despite the efforts of the "Islamists". In 1987, Bourguiba's deputy, Ben Ali, removed the great man in a bloodless coup, who died 10 years later at the age of 93.
The day after arrival, Dave gave me time off, to visit the remnants of the ancient city of 'Carthage' which the Romans had levelled to the ground and salted after the 3rd Punic war, and defeat of Hannibal Barca in146 B.C. That evening, Dave ,Gina and myself visited the towns 'Souk' where I saw sounds and sights I had only seen in Hollywood movies: Monkeys and Birds of all hues, bread being baked in small brick charcoal fired ovens,and where the ladies of the night advertised prices on the shingles of their tawdry little shacks.
After leaving Tunis I let Dave know the reasons I would be paying off back I in the U.K.; and for the rest of the voyage he brought Ben the catering boy into the galley for 4 hours every day to coach him for his elevation to my position, assuming the bowler would agree---he didn't.
12 days later we sailed up the Manchester canal to unload the ships cargo of potash at Irlam.
The following day the cook gave me the afternoon off to visit my cousin Jennifer who was completing a nursing course at Walton hospital, Liverpool: I had not seen Jennifer since we were school kids during the War, as she was now domiciled in Canada. It would be another 40 years until we met again ....on the other side of the world. The following day paying off in the shipping office I took the opportunity to have a word with the bowler, who was picking up my replacement, about his negativity, and total lack of galley experience that hardly qualified him to be head of a catering department, however small. Although he huffed and puffed and snorted, he did not reply.
.
I would later sail with Chief Steward's and 'Steward in Charge'on the Kiwi coast who literally could not boil an egg, were incapable of doing simple book-keeping, and were permanently under the influence of alcohol.At least, the bowler remained sober during the day and looked the part on board and ashore ...in spite of his pretentious head gear.
Back in London, I booked into the 'Anchor Inn' whilst arranging my passage by air, back to New Zealand. Visiting the Mac and Molly before I left, Mac was confident I would be back before he retired: Molly was not so certain, despite my leaving some of my personal gear at their house. Molly's intuition proved correct and I was never to see this fine man who had done so much for me or my forthright Aunt, ever again.
On checking out of the 'Anchor Inn', I stashed my suitcase containing my winter clothes,shoes and other heavy gear in their left luggage room, advising management I would pick it up later: which turned out to be 10 years later and unsurprisingly...it was gone.
Auckland Harbour Bridge
I arrived back in the 'City of Sails'with my total wealth of 50 English pounds in my Argentinian pigskin wallet. Little had changed during in my absence; the notorious " 6 o'clock swill"1.was still in force and hotels remained closed on Sundays and public holidays--to the satisfaction and profit of the Liquor Trade (NZ. had the highest consumption of bottled beer per capita in the world) and the illicit after hours city beer house operators...despite the recent murders at Bassett road. 2.
My family had left the inner city for the dry Western suburb of 'New Lynn' where the railway track ran through the middle of town and the "Country's first Mall" (minus a roof) had recently opened.
My sister appeared to be in good health and had little to say about her illness and, frankly, I wondered why my mother had induced me to return. However, jobs were still plentiful with the N.Z. Herald and the Auckland Star advertising half a dozen positions every day for butchers.
On my third day back, I called in at the office of the 'Cooks& Stewards Union' to inquire about my prospects for admission. Unsurprisingly, the Secretary recognized me and asked where I had been, claiming a job had been available for me some two years ago. This, of course, was nonsense , as he had always declined to take even my name or address. He showed complete indifference when I produced my British Seaman's discharge book, and had the audacity to tell me that my Nautical Cooks ticket from the "Board of Trade" in London, meant little in New Zealand.
A few days later I started work in a West Auckland butcher's shop at a good wage and the usual free meat for the household. The following month I arranged with my employer for the afternoon off, to travel to town to arrange my return to London by air or if possible by a British ship.
N.Z. was still on the hallowed 40 hour week: all shops and businessess were closed the weekend: only Dairy's - predominately Indian owned - could trade on Saturday, Sunday and public holidays.
My visit to the Peninsular and Orient's shipping office in the City confirmed they could arrange a one way trip to the U.K. in a galley position on a British articled vessel at short notice. Seamen paying off sick or deserting their ships prior to it departing had once be very common in N.Z. However, is was less prevalent now, as seamen who were apprehended spent a month in prison before being deported. My brother in-law had suffered this fate, but had been allowed to stay as he was established and had family here. My brother, who had originally been a legal immigrant, but left and then re-entered the country illegally never had any problems probably because he was a member of the 'craft'.
Before leaving town, I thought I would pay my respects to the man in the Palmerston building and inform him I would no longer be bothering to him for admission to his Union--it probably would have been easier joining the Masonic Lodge! Surprisingly, for the first time in umpteen visits, the door to the office was open and genial fresh faced elderly man (Mr. Greeves) asked me my business. Emboldened, I produced all my credentials and was astonished to be told "why your just the sort of young man we are looking for". I was then advised to leave my job and find one where it would be possible to quit without giving a weeks notice.
After leaving the butcher's shop I sought engagement at 'Crown Lynn Potteries', where I was pretty sure production would not cease...if I walked out the door. On my first day day, the personnel officer gave me and another rouse-about a spiel on the history of pottery in the area, waxing lyrically on their modern policies that could see people like us, in management positions within a fairly short period.
At 11.am on my third day at 'Crown Lynn' --I was still a rouse-about-- my sister received a call by the relieving Secretary Mr.Greeves for me to contact him...I was now the new chief cook on a collier and would be required to be on board within the hour.
Surprisingly, despite not giving notice, my sister was able to collect my wages at Crown Lynn, and although tempted, I never returned to the Potteries to see if my fellow rouse-about had ever made it to a senior management position.
1. Alcohol and the New Zealand 6 o'clock Swill. In common with most its Polynesian neighbours, 'Maori' had no intoxicating beverages. 'Kava' a narcotic extract from the Kawakawa tree (micropiper excelsum) was utilised by 'Maori' as a stimulant and medicine; the settlement at Kawakawa is named after the long forgotten custom of 'Kava'.
On the 21st November 1791 on H.M.S.Discovery, George Vancouver--a midshipman of Cook's on the "Resolution" and whom the city of 'Vancouver' is named after--entered into the Captains log,left Dusky Sound with a plentiful supply of smoked/salted fish and 'Rimu and Manuka' for brewing beer.
41 years later in the North Island town of Kororareka (Russell) Joel Polack established New Zealand's first commercial Brewery.
Polack, an educated 'Jew' who wrote two books about NZ, maintained the sole purpose of his Brewery was to counteract the sale of deleterious imported spirits available at the Bay of Islands grog shops.One of the Country's earliest 'duellists', Polack would duel twice with the same man on the same beach,defending his turf,had no sooner opened his doors than the 'Bays' nascent 'Temperance Society' tried to close him and the Grog shops down.
By the time the Colony's Capital had been transferred to Auckland in 1841,drunkenness was becoming a serious social problem.To compound the matter,most of the 7 men publicly hanged in NZ primarily blamed the demon drink for downfall( females were secondary) gave credence to the 'Temperance' Society's demand for total Prohibition.
In the first 2 decades of the 20th Century, to appease the 'Prohibitionists', punitive licencing laws were enacted by Parliament,that came close their demands; only the gerrymandering of the ballot by the politicians ( requiring a 2/3rds majority) saved the Country from going dry.
In 1916, an "Efficiency Board" set up by the Government to advise on the prosecution of the war effort, recommended that 6 o'clock closing be imposed as a "Temporary" measure for the duration of the conflict".
"49 years after [the war to end all wars] this "temporary wartime measure" was finally repealed by pressure from the young MP's within the National Government; "operators' in the Country's burgeoning Tourism industry"and by a ballot of all taxpayers over the age of 21 years.
After leaving Tunis I let Dave know the reasons I would be paying off back I in the U.K.; and for the rest of the voyage he brought Ben the catering boy into the galley for 4 hours every day to coach him for his elevation to my position, assuming the bowler would agree---he didn't.
12 days later we sailed up the Manchester canal to unload the ships cargo of potash at Irlam.
The following day the cook gave me the afternoon off to visit my cousin Jennifer who was completing a nursing course at Walton hospital, Liverpool: I had not seen Jennifer since we were school kids during the War, as she was now domiciled in Canada. It would be another 40 years until we met again ....on the other side of the world. The following day paying off in the shipping office I took the opportunity to have a word with the bowler, who was picking up my replacement, about his negativity, and total lack of galley experience that hardly qualified him to be head of a catering department, however small. Although he huffed and puffed and snorted, he did not reply.
.
I would later sail with Chief Steward's and 'Steward in Charge'on the Kiwi coast who literally could not boil an egg, were incapable of doing simple book-keeping, and were permanently under the influence of alcohol.At least, the bowler remained sober during the day and looked the part on board and ashore ...in spite of his pretentious head gear.
Back in London, I booked into the 'Anchor Inn' whilst arranging my passage by air, back to New Zealand. Visiting the Mac and Molly before I left, Mac was confident I would be back before he retired: Molly was not so certain, despite my leaving some of my personal gear at their house. Molly's intuition proved correct and I was never to see this fine man who had done so much for me or my forthright Aunt, ever again.
On checking out of the 'Anchor Inn', I stashed my suitcase containing my winter clothes,shoes and other heavy gear in their left luggage room, advising management I would pick it up later: which turned out to be 10 years later and unsurprisingly...it was gone.
Auckland Harbour Bridge
I arrived back in the 'City of Sails'with my total wealth of 50 English pounds in my Argentinian pigskin wallet. Little had changed during in my absence; the notorious " 6 o'clock swill"1.was still in force and hotels remained closed on Sundays and public holidays--to the satisfaction and profit of the Liquor Trade (NZ. had the highest consumption of bottled beer per capita in the world) and the illicit after hours city beer house operators...despite the recent murders at Bassett road. 2.
My family had left the inner city for the dry Western suburb of 'New Lynn' where the railway track ran through the middle of town and the "Country's first Mall" (minus a roof) had recently opened.
My sister appeared to be in good health and had little to say about her illness and, frankly, I wondered why my mother had induced me to return. However, jobs were still plentiful with the N.Z. Herald and the Auckland Star advertising half a dozen positions every day for butchers.
On my third day back, I called in at the office of the 'Cooks& Stewards Union' to inquire about my prospects for admission. Unsurprisingly, the Secretary recognized me and asked where I had been, claiming a job had been available for me some two years ago. This, of course, was nonsense , as he had always declined to take even my name or address. He showed complete indifference when I produced my British Seaman's discharge book, and had the audacity to tell me that my Nautical Cooks ticket from the "Board of Trade" in London, meant little in New Zealand.
A few days later I started work in a West Auckland butcher's shop at a good wage and the usual free meat for the household. The following month I arranged with my employer for the afternoon off, to travel to town to arrange my return to London by air or if possible by a British ship.
N.Z. was still on the hallowed 40 hour week: all shops and businessess were closed the weekend: only Dairy's - predominately Indian owned - could trade on Saturday, Sunday and public holidays.
My visit to the Peninsular and Orient's shipping office in the City confirmed they could arrange a one way trip to the U.K. in a galley position on a British articled vessel at short notice. Seamen paying off sick or deserting their ships prior to it departing had once be very common in N.Z. However, is was less prevalent now, as seamen who were apprehended spent a month in prison before being deported. My brother in-law had suffered this fate, but had been allowed to stay as he was established and had family here. My brother, who had originally been a legal immigrant, but left and then re-entered the country illegally never had any problems probably because he was a member of the 'craft'.
Before leaving town, I thought I would pay my respects to the man in the Palmerston building and inform him I would no longer be bothering to him for admission to his Union--it probably would have been easier joining the Masonic Lodge! Surprisingly, for the first time in umpteen visits, the door to the office was open and genial fresh faced elderly man (Mr. Greeves) asked me my business. Emboldened, I produced all my credentials and was astonished to be told "why your just the sort of young man we are looking for". I was then advised to leave my job and find one where it would be possible to quit without giving a weeks notice.
After leaving the butcher's shop I sought engagement at 'Crown Lynn Potteries', where I was pretty sure production would not cease...if I walked out the door. On my first day day, the personnel officer gave me and another rouse-about a spiel on the history of pottery in the area, waxing lyrically on their modern policies that could see people like us, in management positions within a fairly short period.
At 11.am on my third day at 'Crown Lynn' --I was still a rouse-about-- my sister received a call by the relieving Secretary Mr.Greeves for me to contact him...I was now the new chief cook on a collier and would be required to be on board within the hour.
Surprisingly, despite not giving notice, my sister was able to collect my wages at Crown Lynn, and although tempted, I never returned to the Potteries to see if my fellow rouse-about had ever made it to a senior management position.
1. Alcohol and the New Zealand 6 o'clock Swill. In common with most its Polynesian neighbours, 'Maori' had no intoxicating beverages. 'Kava' a narcotic extract from the Kawakawa tree (micropiper excelsum) was utilised by 'Maori' as a stimulant and medicine; the settlement at Kawakawa is named after the long forgotten custom of 'Kava'.
On the 21st November 1791 on H.M.S.Discovery, George Vancouver--a midshipman of Cook's on the "Resolution" and whom the city of 'Vancouver' is named after--entered into the Captains log,left Dusky Sound with a plentiful supply of smoked/salted fish and 'Rimu and Manuka' for brewing beer.
41 years later in the North Island town of Kororareka (Russell) Joel Polack established New Zealand's first commercial Brewery.
Polack, an educated 'Jew' who wrote two books about NZ, maintained the sole purpose of his Brewery was to counteract the sale of deleterious imported spirits available at the Bay of Islands grog shops.One of the Country's earliest 'duellists', Polack would duel twice with the same man on the same beach,defending his turf,had no sooner opened his doors than the 'Bays' nascent 'Temperance Society' tried to close him and the Grog shops down.
By the time the Colony's Capital had been transferred to Auckland in 1841,drunkenness was becoming a serious social problem.To compound the matter,most of the 7 men publicly hanged in NZ primarily blamed the demon drink for downfall( females were secondary) gave credence to the 'Temperance' Society's demand for total Prohibition.
In the first 2 decades of the 20th Century, to appease the 'Prohibitionists', punitive licencing laws were enacted by Parliament,that came close their demands; only the gerrymandering of the ballot by the politicians ( requiring a 2/3rds majority) saved the Country from going dry.
In 1916, an "Efficiency Board" set up by the Government to advise on the prosecution of the war effort, recommended that 6 o'clock closing be imposed as a "Temporary" measure for the duration of the conflict".
"49 years after [the war to end all wars] this "temporary wartime measure" was finally repealed by pressure from the young MP's within the National Government; "operators' in the Country's burgeoning Tourism industry"and by a ballot of all taxpayers over the age of 21 years.
2. The Bassett road murders in the upmarket Auckland suburb of 'Remuera' had occurred in December 1963.The perpetrators, had only just been convicted and sentenced to life imprisonment.
The talk on the 'Coast', was, that the man who reputedly supplied the sub-machine gun for the crime was a well know cook. Initially, it was presumed, the murders were over business rivalry,but it would be revealed afterwards, that it was over the affections of a young woman...2 men had lost their lives.
The well known cook's demise ,was anything but formal, and was simply too bizarre to be accidental. 15 years later I would meet one of the released killers on board my ship the 'Coastal Trader' in Lyttelton, where overtures were made by his good friend,the chief steward to induce me to admit him into the Union. 3 months later this same man was convicted of drug dealing and recalled to prison.
Reference. The Bassett Road Murders. Scott Bainbridge. 2013
The talk on the 'Coast', was, that the man who reputedly supplied the sub-machine gun for the crime was a well know cook. Initially, it was presumed, the murders were over business rivalry,but it would be revealed afterwards, that it was over the affections of a young woman...2 men had lost their lives.
The well known cook's demise ,was anything but formal, and was simply too bizarre to be accidental. 15 years later I would meet one of the released killers on board my ship the 'Coastal Trader' in Lyttelton, where overtures were made by his good friend,the chief steward to induce me to admit him into the Union. 3 months later this same man was convicted of drug dealing and recalled to prison.
Reference. The Bassett Road Murders. Scott Bainbridge. 2013
KAITANGATA
At 1.40.p.m. I boarded 2486 ton collier Kaitangata at Wynyard wharf where the 16 year old vessel had been laid-up for its annual survey. On entering the galley I was confronted with the spectacle of a semi-naked middle aged man trying to ignite an oil fired range with a wad of blazing newspaper. This was Joe, who's attire of singlet, shorts and jandals appeared to be the standard dress for many assistant cooks on the Kiwi coast. Despite being on board from the previous day, Joe admitted he had no idea how this contraption worked, as this was his first trip in the galley. As I had been used to electric ranges in the home boats and at the Kings Head (and the Savoy - cleaning them) I called in an engineer who quickly established the problem as a blocked fuel line.
Shortly afterwards the Chief Steward turned up and, aware I was a new entrant was extremely helpful in explaining how the Catering system worked in Union Steamship Company vessels. He gave me the last cook's "Bill of Fare" which, once I had time to study, showed a repetitive weekly Menu. The standing joke was you could tell the day of the week by the Union Company's menu.
Ron the Chief Steward was a Canadian who had sailed with Joe before as a steward and called him a lazy Aussie drunk.This was soon borne out when I asked Joe to blanch the chips and saute the onions for the evening meal, to be told he was not required to do any cooking and he had done the Union a favour in taking the job: a claim, I would hear quite a few times at the beginning of my time on the Coast.
At 4.30 pm after we dished up tea to the seamen, Joe claimed he was obliged to go ashore to pick up some gear and would scrub-down the galley when he came back from town.
The following morning the shore watchman shook me at 5.30.am.to tell me the assistant cook was not on board. Joe turned up over an hour later with no apologies or thanks for cleaning the galley the previous night or peeling the spuds for breakfast: it was now obvious this apology for an assistant cook was taking me for a fool!
At 9.a.m.I jumped into a taxi and proceeded to the shipping office to sign the ships articles: for first time meeting the Auckland shipping master,Mr Rod Trainer, whom I would have considerable contact with in the years ahead. I then made my way to the nearby Union office to pay my dues and receive my Book. I was very tempted to complain to Mr.Greeves about Joe, but as he had given me my start on the Kiwi coast, I kept mum.
Back on board and unsure how to handle Joe, Ron advised me to inform him there would be no half days in port, which didn't go down well with this lay-about. He started to mumble about Pom's coming out here, and slunk off into his spud locker. However, the situation never arose, as after nine days being bar-bound outside 'Westport', on the night of our arrival 'Joe' apparently injured his ribcage when he fell over returning from the Hotel; after his visit to the doctor the following morning, Ron informed me Joe had been given 3 days sick leave and as we were leaving the next day we were stuck with him. That evening I arranged with the shore watchman to wake me up at 4.30am.and when he complied, I asked "How's the Bar" which apparently was the standard query when attempting to leaving this port.
The New Zealand 'Freelance' printed a story from Greymouth that support for 'Spiritualism' was strong on the West coast. Some of the local wiseacres held a séance during which the medium claimed to have contacted a former Harbour master who was asked to give a message from the spirit world. Certainly was the prompt reply...."How's the Bar"?
Needless to say Joe never turned to, on the 5 day trip back to 'Auckland' and, although I received his overtime payments of one and a half hours per day to my already 12 hour days(which with bread bakes and "Back Pans"the late meal at sea ) -- could mount up to 16 hours daily. As Joe was paying off under section 68 commonly known as (compo) I naturally assumed a replacement assistant cook would be joining the vessel on arrival in Auckland. Alas, the Union Steamship Company didn't operate this way, the job would be called only on a normal pick up day,and if it happened to be the weekend or a public holiday....tough luck; as we arrived early on the morning of Easter Friday the assistant cooks position wouldn't be called until the next working day which was 'Tuesday',5 days hence. It appeared the U.S.S.C. had no standby cooks or assistant stewards: The Chief Stewards who were members of F.C.S. U. being the only salaried staff in the catering department. This wasn't on and I let Ron know in no uncertain terms,I was not prepared to carry on under these conditions.I strongly suggested he find someone, anyone , as they could not been anymore useless than Joe, who had just quit the ship and whom I noted, appeared to have no trouble carrying two heavy suitcases from his cabin down the gangway to his taxi on the wharf.
Unsuccessful in contacting Mr.Greeves to explain the situation, I rang a young butcher I had formerly worked with in a city shop who'd once expressed an interest in going to sea. I offered him the job, with Ron agreeing to pay wages; and a recommendation for both Company employment and Union membership. With his butchering experience Ben took over that part of the job, allowing me to get ahead in the preparation of meals. I brought him into the Galley during the serving of the meals and it was obvious he would have made an excellent assistant cook and probably a chief cook in due course. After breakfast on Tuesday, Ron acquired the Company's approval for Ben to remain in vessel, providing the Union agreed. At the Union office Ron was confronted by the Secretary who had just returned from his leave, and told he had no authority to engage non-union labour and that a member of the F.C.S.U. would be picked up when the call was made at 10.30. that morning.
Naturally, Ben was most disappointed in being denied this opportunity; Ron was intensely annoyed at the Secretary's intransigence; and I was downright angry when I knew if Mr Greaves had still been at the office, there would have no problem.
(10 years later when I was in a position to offer Ben permanent employment, he regretfully declined as he was now married with children.)
At 1.p.m. the new assistant cook arrived and it was soon apparent he had little idea of his duties. George was a 19 year old farm boy who had no sea experience whatsoever , and admitted he had only been issued with his Union book that very morning. After discharging its load of coal the vessel was delayed another 3 days for engine repairs. During this time, George slept overnight at his Grandmother's house in the inner City, not relishing sharing his 3 berth cabin with the 2 effete stewards.
After good run around the top of the North island the ship was struck by heavy seas off 'Mount Egmont': young George was prostrate with seasickness and was unable to work. On arrival at the Westport Bar we were denied entry for 3 days and, after loading was completed were unable to leave again for 3 days because of conditions at the Bar. The Union Company's 2485 ton collier the ill fated Kaitawa 1.was also in port, which on the previous trip had lost its assistant cook, when he'd had fallen in the river. With the rise and fall of the tide and the outflow from the 'Buller river,2. the currents around the wharf were very fast and anyone falling in, especially at night and under the influence, it was invariably certain death.
News of this unfortunate tragedy, which was by no means uncommon in this port along with his propensity for seasickness convinced young George that life on the farm where there was little chance of being drowned or seasick was not so bad after all. However, paying off in 'Westport' was not an option on Union Company ships, unless you were "in extremis". Consequently, George would again suffer the agonies of "Mal de Mar'' on the long, slow, rough trip back to Auckland.
1.M.V/Kaitawa left Westport on the 23 rd May 1966 with nearly 3,000 tons of coal for the Chelsea sugar works in Auckland. The following night,after sending out a Mayday signal, it sank some 4.7 miles from Cape Reinga light with a loss of all hands. Navy divers,working under extreme conditions in 6 fathoms of water located the upside down wreck,which had no superstructure,bodies nor cargo. 6 days later he body of a motorman was washed up on the beach. A marine inquiry never established the the cause of the sinking. As recently as 24/10/2011, as former first officer of the Kaitawa,writing in the 'Waikato Times',castigated the criminal frugality of the U.S.S.C. in neglecting to install Radar or Echo sounding equipment in the vessel.
Reference. The National library of N.Z. The Waikato Times.
2.Buller river proper, is 195 miles long and has its source at lake 'Rotoiti', but its many tributaries give the river a total catchment area of 2,510 square miles and the highest flood discharge of 437,00 secs ,being the maximum recorded. Some of the highest mountainous country within the area experiences a rainfall in the excess of 300 inches annually.
Before George's job was called the shipping office, I made a quick visit to the Secretary's office and advised him, I was not prepared to carry any more of his unskilled protege's that shipped out under the guise of assistant cooks. This elicited the angry reply, that he would decided who joined the ship and if I didn't like it, I knew what to do ( shades of the bowler ). As I owned this apology of a Union man nothing ..I stood my ground. This was a mistake, as for the next three voyages he saddled me with one trip wonders, who had no interest whatsoever in the job.At 1.40.p.m. I boarded 2486 ton collier Kaitangata at Wynyard wharf where the 16 year old vessel had been laid-up for its annual survey. On entering the galley I was confronted with the spectacle of a semi-naked middle aged man trying to ignite an oil fired range with a wad of blazing newspaper. This was Joe, who's attire of singlet, shorts and jandals appeared to be the standard dress for many assistant cooks on the Kiwi coast. Despite being on board from the previous day, Joe admitted he had no idea how this contraption worked, as this was his first trip in the galley. As I had been used to electric ranges in the home boats and at the Kings Head (and the Savoy - cleaning them) I called in an engineer who quickly established the problem as a blocked fuel line.
Shortly afterwards the Chief Steward turned up and, aware I was a new entrant was extremely helpful in explaining how the Catering system worked in Union Steamship Company vessels. He gave me the last cook's "Bill of Fare" which, once I had time to study, showed a repetitive weekly Menu. The standing joke was you could tell the day of the week by the Union Company's menu.
Ron the Chief Steward was a Canadian who had sailed with Joe before as a steward and called him a lazy Aussie drunk.This was soon borne out when I asked Joe to blanch the chips and saute the onions for the evening meal, to be told he was not required to do any cooking and he had done the Union a favour in taking the job: a claim, I would hear quite a few times at the beginning of my time on the Coast.
At 4.30 pm after we dished up tea to the seamen, Joe claimed he was obliged to go ashore to pick up some gear and would scrub-down the galley when he came back from town.
The following morning the shore watchman shook me at 5.30.am.to tell me the assistant cook was not on board. Joe turned up over an hour later with no apologies or thanks for cleaning the galley the previous night or peeling the spuds for breakfast: it was now obvious this apology for an assistant cook was taking me for a fool!
At 9.a.m.I jumped into a taxi and proceeded to the shipping office to sign the ships articles: for first time meeting the Auckland shipping master,Mr Rod Trainer, whom I would have considerable contact with in the years ahead. I then made my way to the nearby Union office to pay my dues and receive my Book. I was very tempted to complain to Mr.Greeves about Joe, but as he had given me my start on the Kiwi coast, I kept mum.
Back on board and unsure how to handle Joe, Ron advised me to inform him there would be no half days in port, which didn't go down well with this lay-about. He started to mumble about Pom's coming out here, and slunk off into his spud locker. However, the situation never arose, as after nine days being bar-bound outside 'Westport', on the night of our arrival 'Joe' apparently injured his ribcage when he fell over returning from the Hotel; after his visit to the doctor the following morning, Ron informed me Joe had been given 3 days sick leave and as we were leaving the next day we were stuck with him. That evening I arranged with the shore watchman to wake me up at 4.30am.and when he complied, I asked "How's the Bar" which apparently was the standard query when attempting to leaving this port.
The New Zealand 'Freelance' printed a story from Greymouth that support for 'Spiritualism' was strong on the West coast. Some of the local wiseacres held a séance during which the medium claimed to have contacted a former Harbour master who was asked to give a message from the spirit world. Certainly was the prompt reply...."How's the Bar"?
Needless to say Joe never turned to, on the 5 day trip back to 'Auckland' and, although I received his overtime payments of one and a half hours per day to my already 12 hour days(which with bread bakes and "Back Pans"the late meal at sea ) -- could mount up to 16 hours daily. As Joe was paying off under section 68 commonly known as (compo) I naturally assumed a replacement assistant cook would be joining the vessel on arrival in Auckland. Alas, the Union Steamship Company didn't operate this way, the job would be called only on a normal pick up day,and if it happened to be the weekend or a public holiday....tough luck; as we arrived early on the morning of Easter Friday the assistant cooks position wouldn't be called until the next working day which was 'Tuesday',5 days hence. It appeared the U.S.S.C. had no standby cooks or assistant stewards: The Chief Stewards who were members of F.C.S. U. being the only salaried staff in the catering department. This wasn't on and I let Ron know in no uncertain terms,I was not prepared to carry on under these conditions.I strongly suggested he find someone, anyone , as they could not been anymore useless than Joe, who had just quit the ship and whom I noted, appeared to have no trouble carrying two heavy suitcases from his cabin down the gangway to his taxi on the wharf.
Unsuccessful in contacting Mr.Greeves to explain the situation, I rang a young butcher I had formerly worked with in a city shop who'd once expressed an interest in going to sea. I offered him the job, with Ron agreeing to pay wages; and a recommendation for both Company employment and Union membership. With his butchering experience Ben took over that part of the job, allowing me to get ahead in the preparation of meals. I brought him into the Galley during the serving of the meals and it was obvious he would have made an excellent assistant cook and probably a chief cook in due course. After breakfast on Tuesday, Ron acquired the Company's approval for Ben to remain in vessel, providing the Union agreed. At the Union office Ron was confronted by the Secretary who had just returned from his leave, and told he had no authority to engage non-union labour and that a member of the F.C.S.U. would be picked up when the call was made at 10.30. that morning.
Naturally, Ben was most disappointed in being denied this opportunity; Ron was intensely annoyed at the Secretary's intransigence; and I was downright angry when I knew if Mr Greaves had still been at the office, there would have no problem.
(10 years later when I was in a position to offer Ben permanent employment, he regretfully declined as he was now married with children.)
At 1.p.m. the new assistant cook arrived and it was soon apparent he had little idea of his duties. George was a 19 year old farm boy who had no sea experience whatsoever , and admitted he had only been issued with his Union book that very morning. After discharging its load of coal the vessel was delayed another 3 days for engine repairs. During this time, George slept overnight at his Grandmother's house in the inner City, not relishing sharing his 3 berth cabin with the 2 effete stewards.
After good run around the top of the North island the ship was struck by heavy seas off 'Mount Egmont': young George was prostrate with seasickness and was unable to work. On arrival at the Westport Bar we were denied entry for 3 days and, after loading was completed were unable to leave again for 3 days because of conditions at the Bar. The Union Company's 2485 ton collier the ill fated Kaitawa 1.was also in port, which on the previous trip had lost its assistant cook, when he'd had fallen in the river. With the rise and fall of the tide and the outflow from the 'Buller river,2. the currents around the wharf were very fast and anyone falling in, especially at night and under the influence, it was invariably certain death.
News of this unfortunate tragedy, which was by no means uncommon in this port along with his propensity for seasickness convinced young George that life on the farm where there was little chance of being drowned or seasick was not so bad after all. However, paying off in 'Westport' was not an option on Union Company ships, unless you were "in extremis". Consequently, George would again suffer the agonies of "Mal de Mar'' on the long, slow, rough trip back to Auckland.
1.M.V/Kaitawa left Westport on the 23 rd May 1966 with nearly 3,000 tons of coal for the Chelsea sugar works in Auckland. The following night,after sending out a Mayday signal, it sank some 4.7 miles from Cape Reinga light with a loss of all hands. Navy divers,working under extreme conditions in 6 fathoms of water located the upside down wreck,which had no superstructure,bodies nor cargo. 6 days later he body of a motorman was washed up on the beach. A marine inquiry never established the the cause of the sinking. As recently as 24/10/2011, as former first officer of the Kaitawa,writing in the 'Waikato Times',castigated the criminal frugality of the U.S.S.C. in neglecting to install Radar or Echo sounding equipment in the vessel.
Reference. The National library of N.Z. The Waikato Times.
2.Buller river proper, is 195 miles long and has its source at lake 'Rotoiti', but its many tributaries give the river a total catchment area of 2,510 square miles and the highest flood discharge of 437,00 secs ,being the maximum recorded. Some of the highest mountainous country within the area experiences a rainfall in the excess of 300 inches annually.
After nearly 3 months on the 'Kaitangata',I called it a day; the long hours which was partly due to my "inexperience", had finally worn me down. Nevertheless, I had gained an sight into how the 'Union Steamship Company victualed their coastal fleet. Despite their cheapness eggs, were only on for breakfast 4 times a week and only one egg with the Saturday night steak. The company also refused to buy canned baked beans,spaghetti,tomatoes,and the likes of breadcrumbs ect. Sunday's chicken lunch consisted of fowl's which required 3 hours boiling before being browned off in the oven.This was a labour intensive job which in my estimation even then ...was grossly underpaid. I was paid far better wages as a shore butcher for 8 hours and was not required to carry deadbeats.
In my next ship I would meet members of the Union who were very aware of the poor wages and general conditions that prevailed on the coast; the machinations of the area Secretary and learn of a system that had allowed the N.Z. shipping Federation ... a free labour pool for nearly a Century.
G.M.V. Moana Roa
HMNZS Monowai (A06) was a
hydrographic survey vessel of the Royal
New Zealand Navy (RNZN) from when she was commissioned in 1977 until 1997. The
ship was laid down at the Grangemouth
Dockyard, Scotland, in 1960, and spent the first part of her operational life
as the New Government Island supply/passenger vessel GMV Moana Roa.
She was acquired in 1975 and converted over a two year period to replace
her predecessor, HMNZS Lachlan.
Larry and Dick, not wishing to be left out, downed tools and departed daily for the Port's numerous watering holes: consequently, as no meals were being provided, the entire ship's complement were paid meal monies, whether they lived on board or not. This was Albert's first command and it was obvious Larry and Dick were taking full advantage of it. I advised him to do his job, and not to return to the 'Pateke' for any more meals. Two days later, Mokomoko bit the bullet and the Duo were sacked, but not before they had raffled off the ship's Xmas ham,etc. in the local pubs. To my knowledge, neither Larry or Dick ever shipped out again.
THE WAIANA
On the 23rd of June 1964,I joined the 3,372 ton 'Waiana',who's normal 6 week run was Melbourne, Sydney, Fiji,Samoa and Tonga. The previous day, after nearly 7 weeks (Monday to Friday) on the corner and being the only chief cook there,I was poised to join the 'Moana Roa' as chief cook
when the job was given to a an elderly man who had just walked in the door: I promptly challenged the decision of the secretary (this fellow was really beginning to get up my nose) who equally quickly replied=he company had the right of selection. I would learn, that this old man Ernie Hill, long retired, would make himself available when requested by the secretary, to prevent outsiders like me, acquiring prestige positions. I was also advised, that Hill would only stay in the ship until a insider or a member of the Auckland Committee was available to take over from him: which was exactly what happened, when the 'Chairman of the Committee', Doug Monroe, jumped into the job the following trip.
This incident, and the length of time I had been out of work, really brought home to me how crooked and ineffectual the people (elected or appointed) who ran this apology for an Union really were: the debasing system of hiring,with the Union Company catering superintendent Mr Brian Hurley (a.k.a. the grey ghost)walking into the hiring room reminded me of the American movie"On theWaterfront."
At 26 years, the Waiana was the oldest ship in the Union Company fleet, which was borne out by its living and working conditions.Unlike the the colliers,the galley stove had no blower to speed up the heat; an oil drip running to the back of the stove was then ignited with burning newspaper; and, as it took a good 2 hours before sufficient heat was produced to cook upon, it was imperative that it be fired up at a good 2 hours before breakfast.This was the only ship in the Union Company where the assistant cook was paid from 5 a.m.
A freezer box around 8 cubic foot served as the ships domestic needs: situated aft, this required a walk along an open deck which could be quite dangerous lugging heavy joints of meat ect. in rough weather.A small butcher's shop which boasted a household fridge and a large bread trough was opposite the galley.Adjacent to this was the vegetable locker which also housed the ships milk supply ( in 10 gallon churns )for crossing the Tasman.The sailors mess was directly underneath the galley, and all meals at sea were sent down in a hand operated lift.The officer's mess was also 1 deck below the galley,but unlike the seamen,all their meals at sea or in port were sent down in bulk. As they had no recreation room,officers used this mess as their lounge,and when in Sydney, as their t.v. room: as a consequence, we were not allowed in this mess -where the catering department also ate-after 6.p.m.
Peter the assistant cook who had been in the ship 4 months was a grubby individual; attired in the usual regalia for his position; who claimed to be an Australian,but had an accent similar to my own. I suspected he had an alcohol problem and this was confirmed when one of the assist stewards,whom he shared a cabin with, turned out to be none other than Joe, the deadbeat assistant cook on the Kaitangata.
The galley was filthy and the roaches (tropical and local) abounded; this was a serious problem,but the chief steward (when you could find him)was apathetic; and a call to the Union office, as expected,elicited no response whatsoever. As the ship was another 10 days in port, Peter and I brought the galley up to a standard of cleanliness, as could be expected of a ship this age. I also established the working parameters with the assist cook; he would do the breakfast as he had normally been doing,only requesting my help, if necessary.
Everything went fairly well until our arrival in Melbourne some 8 days after leaving Mt. Maunganui. As Peter had once lived here (and as I had the job well in hand by now) I gave him all the half-days off, except the seventh and final one before sailing for Sydney. After scrubbing down the galley and preparing everything for the evening meal, we both went ashore together at 1 p.m. After two beers in a dockside bar I left, with his assurance he would return to the ship at 3 p.m. to dish up tea at 4.30.for the seamen and at 5 p.m.for the officers.
Around 3.50.as I was in the vicinity of the port I decided to make a quick visit to the ship in a taxi to verify Peter's presence on board.He was not, but fortunately had left the keys to the locked galley on top of his bed. After changing into my cooks gear I turned to and completed the dishes for tea; set the sailors tea down in the lift and gave the officer's meal kits to the lone steward on board.
Before turning in that night, I asked the shore based nightwatchman to rouse me at 5.a.m., if the assist ant cook was not on board.
Peter appeared on board after breakfast,well hung-over and with no apology or excuses; when I got stuck into him, he started the Pome crap which made me lose my temper; a fellow Scot who had spent less time in Australia that I had in Kiwi calling me a "Pome" quite staggered me. Later that day when the situation had cooled, I told Peter that during our estimated 10 days in Sydney, whenever possible we would work half-days about; and, as this was his home port, could have the first one: I would also do the breakfast on his half days.This generous offer evoked no response whatsoever from him, so I was left wondering what was in store for me. It was not long in coming, straight lunch on our first day in Sydney, without scrubbing down the galley or preparing spuds for tea Peter took off, and I never set eyes on him again!
After breakfast the following day the sailors mess-man happened to remark, that I would probably would not see Peter again until a few day before we sailed for Fiji. It appeared, that he had pulled the same stunt the 2 previous voyages and got away with it.This was all the information I required, and promptly informed the Chief steward I was now aware of Peters past performance and demanded he acquire an Australian replacement cook at once. He offered to pay me Peters wages and overtime until he returned, which I refused, and when he continued to demur, I threatened to turn off the stove,cease work and call in the local shipping master. Within 3 hours, an assistant cook from "The Cooks,Butchers and Bakers Association of Australia" had arrived ( he was on 14 days minimum) Australian wage scale) plus taxi fares to and from his home as he declined to live in the grotto 3 berth cabin with 1 chair who's "Punka louvers" were totally ineffective .
Merv, like myself was also a qualified butcher, but a far better all rounder than me, and, although he had never sailed in N.Z.vessel, was well aware of the victualing on Kiwi ships.He instantly grabbed my attention by demanding the Chief steward purchase real chickens for the Sunday's lunch and fresh fish. He claimed, that decrepit ships as old as the Waiana would not be tolerated in Australia, and if the were, a special rate would have been negotiated before they were manned.
During the 10 days Merv was in the ship I had the pleasure of being introduced to members of his organisation in Social clubs that they frequented with their wives in the evenings. A few of them had sailed on the Kiwi coast years earlier, and their first query's were always, did the Union Company still run the Cooks and Stewards Union ?and did N.Z. still have the 6 o'clock swill ? They openly discussed Union business and the pros and cons of the proposed "Stabilization Scheme" that would see the elimination of part time seamen from the industry and ensure paid attendance money for those members who were unemployed.They spoke warmly of "Eliot Elliot"the Kiwi General Secretary of the 'Australian Seamen's Union who apparently was the driving force for this change, which most of those I met, appeared keen to see implemented.
I also arranged with Merv to have a few afternoon's off, to explore by ferry, the city's most spectacular harbour and the renowned Taronga park zoo. Whilst in Sydney I also took the opportunity to pay any dues owning on my N.U.S. membership at their Darling harbour office; I still had not made up my mind about staying on the Kiwi coast and this latest business with Peter left me wandering why people like him and Joe were tolerated; it really rankled me to think of all the times I had been rejected by the same man who had given these two deadbeats, Union books.
Two days before we were due to sail for Fiji, Peter sent word back with Joe he was now prepared to come back to the ship.Obviously, he was unaware or didn't comprehend he had been written off the ships articles and any wages due had been deposited with the Sydney shipping office.That same day Joe feel over drunk whilst carrying a tray of baked rice for the officers lunch,badly scalding himself and paid off on Compo. As a seaman and a motorman had also paid off just prior to this, which led me to surmise, if we were here long enough , the Waiana could end up with an all Australian crew!
24 hours before sailing word was received that an assistant cook and assistant steward would be arriving that evening from Wellington. Merv, who had hoped to complete the voyage to Auckland was as disappointed as much as I was; I didn't help either when the chief steward mentioned that,the new assist cook, whom he knew, was a man in his late sixties; but he had been in the Waiana before so was conversant with the galley set -up and the conditions of cooking in the tropics. On turning to at 5. 15 a.m. the next morning I found the new assistant cook (Eric )staring blankly at the Waiana's stove,apparently forgetting how this Pickwickian contraption was fired up. Apart from his age, Eric's also had a hearing problem which obliged me to stand by the lift to hear what the messman required when he shouted up meal orders. As he was unsteady on his feet, I deemed it unwise to ask him to assist me on carrying meat and boxes of fish from the freezer box aft to the butchers shop. He began to bleat about the conditions on board and when I mentioned my surprise at him joining this ship in which he had sailed in previously, I received the same reply Joe had given me on the Kaitangata...he was doing the Union a favour.
Eric, who was a bachelor had been at sea nearly all his life and never had risen above the position of assistant cook and, like many others I would come across had firm ideas about the parameters of his functions in the galley. He reminisced about his wartime experiences on board the Union company's 'Greyhound of the Tasman Sea' the 13,482 ton Trans-Tasman passenger liner "The T.S.S. Awatea" which could carry nearly 900 passengers and crew. Requisitioned by the British government to carry troops and refugees, the Awatea was sank by German bombers in November 1942 after delivering Commando's off Algiers in North Africa. Eric had spent 6 hours in the water before being rescued and it was obvious he had never really gotten over it. The chief Steward and him were old antagonists, whom Eric had labelled a shirker because Les had never seen service overseas ( he had been a guard at the Japanese prison of war camp at Featherston) and, we had barely cleared Sydney heads when he demanded to be paid off on arrival back in Auckland.
Once into tropical climes the energy sapping heat took a heavy toll on Eric and I was obliged to knock in off most days after lunch. I too found it most uncomfortable, and commenced starting work at 5.a.m. to try complete the most of the days work before noon when the temperature really started to climb.When I was finished I would turn off the stove and stash what was ever on for tea in the steamer, one of the few places in the galley that was cockroach safe.
On arrival in Suva, Fiji's capital city, the company sent down its squad of Bulla boys to work by the ship.The boy assigned to the galley was a pleasant, obliging middle aged man named Johnny who had been employed with the U.S.S. Company for many years. He virtually took over Eric's duties and a few of mine as well. Johnny was at home in the galley, and I was impressed by his all- round skills (which included butchering) ...musing this was the sort of man the Union should be employing in Auckland, not the unskilled, unreliable drunkards that seemed to permeate the catering department on many Union Company ships.
Johnny was in charge of feeding the Bulla boys and I gave him whatever he wanted.Surprisingly, Johnny preferred the Company's boiling fowls which he curried and corned brisket (povi masima) which I had noted was a staple with Pacific islanders in Auckland in the 1950's.
During this period I worked in 4 of the 5 butcher shops in Karangahape road, a consumer Mecca where you buy anything from new Italian scooters(without overseas funds) to tailor made suits; it also boasted 4 picture houses, 4 hotels, a wine bar, and a dance hall. In 1953, the country's first fast food outlet "The High Diddle Griddle" opened in K. road and ...struggled to survive...kiwi's simply were not yet ready for American hot dogs and hamburghers. The owner, from Hawaii, persevered, however, and within 3 years had established another outlet in Symonds street, "The Purple Cow."
As Apia, the capital of the 'Independent State of Samoa,' had no suitable warf to berth the Waiana, the ship was obliged to anchor out. Before the labour was were ferried out to the ship the Chief steward advised that, as these people were quite adept at thieving to keep the butchers shop and cooler locked at all times.and the galley when we knocked off after lunch.At 3 p.m. on the 2nd day at anchor, I discovered that the boiling fowls I had cooked in the morning for a curry the following day and had left in the stockpot with the lid on ... had gone. How they had gained access to the locked galley was a mystery, and one was left assume they squeezed through from the skylight or someone with a knowledge of the Waiana's antiquated security system had siezed the opportunity to augment the Union Company's pathetic shore provided mid-day meal of '1 can of herrings in tomato sauce and 1 small loaf of bread.
Thanks to the Wesleyan Methodist Church who had been established in "The Absolute Kingdom of Tonga"since 1830, The Sabbath shall be sacred in Tonga forever and it shall not be lawful To work, artiface or play games or trade. The penalty for breaking the Scripture shall 3 months hard labour. This Scripture which was enshrined in Tonga's constitution, obliged the Waiana, despite arriving at Nuku'alofa on Saturday afternoon to anchor out till Monday morning.
After lunch on Monday I ventured ashore to see the place Abel Tasman in 1643 had named New Amsterdam and where James Cook on his final visit in 1777 had tarried for over month learning of the complicated hierarchical ruling structure from Tu'I Tonga (king). Cook, impressed with Tongatapu culture,customs and the people had given them the name ''The Friendly Isles."
Tonga now had a Queen,a popular and respected woman named 'Salote' who had captured the imagination of the London public when she had braved the rain in an open carriage during Queen Elizabeth's coronation in 1953.
The Queen's palace was a modest white painted Victorian structure which had been prefabricated in Auckland in and shipped to Tonga by the Methodist church in 1867. However,I failed to spot the Madagascan turtle that Cook had left which was reputedly still alive and lived in the palace grounds. Back in Auckland,Eric payed off, but not before abusing the Chief steward whom he promised to denounce to his great friend and former ship-mate James Hurlihy, the General Secretary of the Union.
Late on the day of Eric's departure, his replacement arrived on board. Bob was from Morrinsville and had been rung up by the secretary when no assistant cooks on the corner had stood for this job.Wisely, the secretary had not stuck in a new book and the Grey Ghost had not attempted to dragooned anyone either. Bob arrived on the warf in his fairly new late model car with his wife and their delightful 7 year old daughter.During the vessels 17 days in Auckland Bob stayed in His wife's apartment in the city and because of this and the fact he was a tireless worker I agreed to take alternate turns in lighting the galley stove at 5 a.m. and doing breakfast.
Bob only went to sea when his wife allowed it, (she was the one with the money)and frankly, when he disclosed her financial assets I was surprised he'd joined a rust bucket like the Waiana. This was Bob's 2nd marriage,and like everything else in his life, had quite a story behind it. After leaving Mt.Maunganui Bob held court every morning at the breakfast table the only meal we all sat down together and regaled us with his exploits...been there, done that; which included being able to throw a boomerang that went twice around a moving ship,before returning to his hand. Despite the ensuing laughter, Bob promised to perform this feat when we recrossed the Tasman, conditional, of course, upon prevailing winds,tides,currents ect. ect. : and, although I had bought a cheap boomerang in Sydney, the subject was never raised again by Bob or any one else.
However, regardless of his bombast,Bob was a tireless worker and fine baker and I learnt quite a lot from him in this area. Back in Auckland, Bobs wife and daughter were soon on the wharf after our arrival and it soon known she required him back home in Morrinsville.
In my next ship I would meet members of the Union who were very aware of the poor wages and general conditions that prevailed on the coast; the machinations of the area Secretary and learn of a system that had allowed the N.Z. shipping Federation ... a free labour pool for nearly a Century.
G.M.V. Moana Roa
The 2,750 ton New Zealand Department of Island Territories vessel sailed between Auckland and Rarotonga (the largest island in the Cook group)1. It would also call at Aitutaki andNui when sufficient cargoes and passengers were on offer. I signed on as 2nd cook and was
quite surprised when I arrived on board to find such a large galley staff, 3 cooks,
a butcher, a baker, a spud barber and a scullion.The ship was uneconomic, but was covered under the N.Z.’s annual $7 million grant to the Government of the the Cook Islands. ,
Dave the chief cook was a taciturn Scot who rarely mixed with the other members of the department (ashore or afloat) especially the stewards,whom, Dave claimed, were always complaining about the Union, and secretary not doing his job. Naturally, I was intrigued, and began to take note and engage in what was being discussed
at their impromptu meetings in the saloon, after meals.
The leading lights were Peter Best (bestie) whom I recognised from the Polynesian (poly) a city dance hall in the mid 50’s; the baker, H.T.Parnell (snowy) who would become a life long friend mentor, and 'Singapore Jack' the vessels aged nightwatchman who'd been at sea since the previous century! I was impressed with what Peter had to say about the structure of the Union and its failure to move with the times. He elaborated how the system of a paid corner would operate when financial members were out of work. This policy of unemployment payments would strike a resonant chord and remain contentious with the younger progressive crowd in Auckland, before finally coming to fruition in 1975.
The leading lights were Peter Best (bestie) whom I recognised from the Polynesian (poly) a city dance hall in the mid 50’s; the baker, H.T.Parnell (snowy) who would become a life long friend mentor, and 'Singapore Jack' the vessels aged nightwatchman who'd been at sea since the previous century! I was impressed with what Peter had to say about the structure of the Union and its failure to move with the times. He elaborated how the system of a paid corner would operate when financial members were out of work. This policy of unemployment payments would strike a resonant chord and remain contentious with the younger progressive crowd in Auckland, before finally coming to fruition in 1975.
As the wharf
at Raro could not accommodate the Moana Roa,the vessel had to anchor out, with
passengers and cargo being ferried to shore by lighters. After tea I went
ashore with the chief cook, who advised me the service ceased after dark and
resumed at 7 a.m. the following day. I had been informed, Tui’s place, was the
only tolerated after hours drinking spot on the island, which was mainly
frequented by our department. Tui, a Maori, long domiciled in Raro and his wife
Moi, a former air hostess with T.E A L. flying boats, ran this establishment as
a virtual social club for seafarers. Over the years, many seamen had married
young women they had originally met at this pleasant couple’s residence.
Arriving back on board the following morning at 7.20 a.m. with the chief cook
it was obvious the 3rd cook, Jimmy Duggan, had the breakfast well in
hand. However, his white sauce for the smoked blue cod did not meet with Dave’s
approval, who promptly threw it out the porthole. I felt sorry for this little
old man who had commenced his sea-going career before Dave and I had been born.
2.
After
departing Rarotonga with a full passenger load, (Raro's did not require visas for N.Z.) the ship
arrived off ‘Niue’, the world’s largest coral island, which Captain James Cook
had named the Savage island on account of the islanders hostility he encountered on
his 2nd voyage(1772-1775) on
the Resolution. We dropped off
passengers, mail and boxes of consumer goods which were ferried ashore in a shallow draught small launch. The assistant pantry man, Mel
Parker, a dapper Aussie and I took the opportunity to do the 15 minute trip to
the island, marvelling at the diverse shapes and colours of coral in the crystal clear water,
only a fathom beneath our boat. We spent a brief time ashore and I was
surprised about the paucity of people, until Mel explained the bulk of the
Island’s population 1,500 were domiciled in N.Z.
1.
James Cook never saw or
visited the islands of Aitutaki, Mauke, Mitiaora ,or Rarotonga. In the 1820’s, the
Russian explorer and cartographer 'Von Krusentern' named this group the Cook
Islands. As recently as 1996, the islanders voted to retain this name and not
replace it with a Polynesian one.
2. Jimmy Duggan's sea career began soon after he left school in the 1920's. He would relate, how conditions were in the Union at this time and could recall when labour was engaged outside the Government shipping office in the street, in all weathers(the corner). He quit the sea in 1974, when the service to the Cook Islands was discontinued due to the opening of Rarotonga’s new International airport. In retirement, things did not go well for this sad old man when his daughter Loren’s drug exploits became public knowledge. Fortunately, Jimmy had long passed on when Loren Cohen and her son Aaron were convicted and sentenced to death in 1996 for contravening Malaysia’s punitive narcotic laws. Only the direct intervention of New Zealand’s Prime Minister, James Bolger who had been persuaded by his fellow National M.P. John Banks, that Aaron had been born into the drug culture and was a victim of circumstances, saved the pair from the same fate as the Australians Chambers and Barlow a decade earlier.
2. Jimmy Duggan's sea career began soon after he left school in the 1920's. He would relate, how conditions were in the Union at this time and could recall when labour was engaged outside the Government shipping office in the street, in all weathers(the corner). He quit the sea in 1974, when the service to the Cook Islands was discontinued due to the opening of Rarotonga’s new International airport. In retirement, things did not go well for this sad old man when his daughter Loren’s drug exploits became public knowledge. Fortunately, Jimmy had long passed on when Loren Cohen and her son Aaron were convicted and sentenced to death in 1996 for contravening Malaysia’s punitive narcotic laws. Only the direct intervention of New Zealand’s Prime Minister, James Bolger who had been persuaded by his fellow National M.P. John Banks, that Aaron had been born into the drug culture and was a victim of circumstances, saved the pair from the same fate as the Australians Chambers and Barlow a decade earlier.
HMNZS Monowai (A06) was a
hydrographic survey vessel of the Royal
New Zealand Navy (RNZN) from when she was commissioned in 1977 until 1997. The
ship was laid down at the Grangemouth
Dockyard, Scotland, in 1960, and spent the first part of her operational life
as the New Government Island supply/passenger vessel GMV Moana Roa.
She was acquired in 1975 and converted over a two year period to replace
her predecessor, HMNZS Lachlan.
Guardian Carrier
Nearly 800 tons lighter than a Union Company collier this London registry cement vessel had no problems with the Westport bar. On joining the ship at 1 p.m. at the west coast port of Onehunga in the winter of 1965, I was promptly informed by the 'steward in charge' Eric, he was a personal friend of the Auckland secretary whom he was meeting later,and that he would not be back on board until tomorrow. It appeared, that because of the vessels fast turn-around (the cement was discharged by suction straight into silo's) everyone, except the gear-man and a duty officer were given time off, if Auckland was their home port.
In the ships home port which was Westport, where it was usually berthed the weekend,the same situation applied. Eric who was from Wellington, had some arrangement here and decamped with the locals as soon a loading was completed (also from a silo)on the Saturday after lunch and would not show up until Monday morning:in fact he spent little time on board at either end and never offered to serve up a meal to allow me time off in Onehunga.
On my 3 rd weekend in Westport, as the weather was bitterly cold, I decided that the traditional Sunday night tea of cold meat and salad was inappropriate in this climate and put on a grill for the two Auckland seamen on board. The following Sunday the Captain and the mate turned up with guests - they'd heard about the steak and eggs tea, and asked where Eric was-as they wanted their meal served in the saloon.The following morning, Eric was told he had to be on board in the future to serve the officer's meals. Naturally, he was not happy with this directive and had no hesitation in blaming me for his misfortune. I was accused me of breaking-down conditions that had taken years to gain; but,be rest-assured he would be laying the appropriate charges against me with the Union as soon as we were back in Onehunga.
Naturally,the Auckland secretary never came near the ship; it was a well known fact he rarely visited ships in Auckland,let alone Onehunga. Eric was strangely silent... a trait unusual amongst scousers! accepting with bad grace ... the free ride was over.
On the Monday morning, following the next week'nd at Westport, Eric failed to appear to set up the saloon for breakfast. After the meal, Captain Reeves informed me Eric would not be returning to the ship as he was currently in hospital with injuries sustained after an incident in his cabin the previous evening. As Eric's cabin was in the officer's accommodation forward where the incident had taken place, whilst the seamen's and mine were aft, no one in our area had heard a thing.An hour before sailing Eric came on board to pick up his gear and told me he was finished with this company,but gave out no details of what had brought about this violent event,except to say he had just laid an assault charge against the mate with the local police. On the trip back north a quite,elderly Englishman replaced Eric and,on the few days he was on the ship,I noticed, all on board,especially the officer's, accorded him more than the normal respect,which led me to deduce... he was a ranking member of the Craft.
Two weeks later,I made a point of attending the court case on the assault charge Eric had brought against the ships first officer. It commenced at 10.15 on the Monday morning and was wrapped up in 20 minutes. Eric had no representation--none of the local lawyers were available and the judge on the evidence of the Captain, concluded Eric's injuries occurred when he fell over drunk. Frankly, I was not entirely surprised as, 'Eric being an outsider', didn't have a prayer for a fair hearing in this citadel of Freemasonry.
The strength of the Lodge here,which I had already observed during my time on the 'Kaitangata' and on the Coast in general was exemplified in 1975 when I was called by the 'Assistant Secretary of the Marine' from Wellington, to resolve the hold-up of a Union Company vessel in Westport, where the Captain had grievously assaulted its chief steward.
Two weeks later,I made a point of attending the court case on the assault charge Eric had brought against the ships first officer. It commenced at 10.15 on the Monday morning and was wrapped up in 20 minutes. Eric had no representation--none of the local lawyers were available and the judge on the evidence of the Captain, concluded Eric's injuries occurred when he fell over drunk. Frankly, I was not entirely surprised as, 'Eric being an outsider', didn't have a prayer for a fair hearing in this citadel of Freemasonry.
The strength of the Lodge here,which I had already observed during my time on the 'Kaitangata' and on the Coast in general was exemplified in 1975 when I was called by the 'Assistant Secretary of the Marine' from Wellington, to resolve the hold-up of a Union Company vessel in Westport, where the Captain had grievously assaulted its chief steward.
Larry the Bat. No one could ever really explain how this nickname came about but,‘Larry the Bat and his mate Dick Landers had a capacity for alcohol that left all the other well known hard
drinkers in the Auckland branch of the Cooks& Stewards Union ...in their
wake. The Duo had apparently met and formed a lasting friendship in the
1930’s on the Home boats, which continued until Larry expired decades later in
N.Z.
Before and during the war,both men had frequently served
on the same large passenger ships that had been requisitioned by the govt. on
the outbreak of hostilities,to convey the Military brass and other V.I.P.s around the Empire.
Both men had been employed in the Catering section: Larry,as
a commis chef and Dick in the saloon.
According to fairly reliable sources within the Auckland
branch, when the Duo
arrived on the Coast in the early 1950’s, both were still at the top of their game.
Larry’s expertise in the galley was instantly recognised and appreciated,
especially by members of the Seamen’s union. He would
remain supreme in the galley for years until a combination of grog and age, would finally
bring him undone. Dick who had been a head waiter on the Queens and who had reputedly
specialised in ‘flambe’ dishes at the table, had made the long descent from
Trans-Tasman passenger ships to inter-island Ferries to coastal vessels that
were rarely more than a few days between ports.
As Fritz Von Zalinsky--no mean tippler himself, aptly put it, the only ‘flambe’ dishes Dick performed these days, was the ones that went down his throat. Nonetheless, no one every emulated Dick's feat, of travelling up to Marsden point to join a coaster (a two hour Taxi ride,(with numerous pit stops for lubricants) when the ship in question was actually berthed at Marsden wharf, a virtual stroll from the Auckland shipping office.
As Fritz Von Zalinsky--no mean tippler himself, aptly put it, the only ‘flambe’ dishes Dick performed these days, was the ones that went down his throat. Nonetheless, no one every emulated Dick's feat, of travelling up to Marsden point to join a coaster (a two hour Taxi ride,(with numerous pit stops for lubricants) when the ship in question was actually berthed at Marsden wharf, a virtual stroll from the Auckland shipping office.
I first met
‘Larry the Bat’ when I was obliged to leave the Guardian Carrier, in Westport with a burnt arm and as the accident had occurred at sea the previous day, it was
obviously a pay-off job.Larry had been recruited at short notice, and had been flown
down from Auckland to join the ship, whilst I had been hospitalized overnight. On
returning to the vessel to pick up my gear before returning to 'Auckland', when introduced to him, I was struck by his likeness to the late
American actor, W.C.Fields and had same droll way of speaking. Larry was
drinking from his renowned 8 inch tall beer glass,which he kept replenishing
from a 5 gallon keg. The following day,the ship left Westport with a full load of
cement for Deep Cove. 1.
Three weeks later I rejoined the ship in Onehunga, to find another cook in the galley. It transpired, that Larry had run out of medication for his heart condition and collapsed on arrival at Deep Cove. Flown out by helicopter which had also brought in the new cook, Larry had spent 1 day at the Westport hospital before flying back to Auckland.
Three weeks later I rejoined the ship in Onehunga, to find another cook in the galley. It transpired, that Larry had run out of medication for his heart condition and collapsed on arrival at Deep Cove. Flown out by helicopter which had also brought in the new cook, Larry had spent 1 day at the Westport hospital before flying back to Auckland.
1.Deep Cove (421 metre's deep is an arm of Doubtful Sound a deep indentation in the southwest coast New Zealand’s South Island with an average rainfall of 7.6 Mt'rs annually.Until the 1960’s,Deep Cove was only accessible by sea or by the remote Wilmot Pass walking track. In1964,the Cove became part of the Manapouri Hydro-Electricity Project. Some 1800 workers, of whom 670 were housed on the former Trans-Tasman passenger liner ‘Wanganella’ at the Cove, and the rest ashore at West Arm in Huts,were employed during the four years construction of the 6.2mile(10 kl'ms) tail-race tunnel connecting the Cove with the Lake.
A few years earlier,Larry had bid adieu the to his long time employer the U.S.S.Company after joining the Trans Tasman cargo vessel Koinui in Auckland. Two days out from N.Z., trading on the strength of an exotically cooked corned silverside, Larry succumbed to the plaudits of the entire ship, and celebrated by going on a bender. Surfacing 2 days later-- out of alcohol, he then proceeded to utilise the ship's baker's yeast to make and drink his celebrated home brew... straight off the stove. According to the assistant cook,a long time friend and the Chief Steward, whom I would come to know well, Larry would stage a reprise on the way back to N.Z. In Xmas week 1970, the Pateke arrived in Lyttelton to discharge cargo. The following day, Albert Mokomoko, the captain and two officers from the 'Calm' showed up for breakfast, lunch. and tea.When I enquired why they found my cuisine preferable to their own ship's, Mokomoko said his cook refused to work, claiming the galley stove was not functioning, despite the ship's engineers examination showed there was nothing wrong with it. It appeared, the ship had finished cargo operations three days previously and the company had decided to lay up the ‘Calm’ over the holiday break, where all of the deck crew lived.Larry and Dick, not wishing to be left out, downed tools and departed daily for the Port's numerous watering holes: consequently, as no meals were being provided, the entire ship's complement were paid meal monies, whether they lived on board or not. This was Albert's first command and it was obvious Larry and Dick were taking full advantage of it. I advised him to do his job, and not to return to the 'Pateke' for any more meals. Two days later, Mokomoko bit the bullet and the Duo were sacked, but not before they had raffled off the ship's Xmas ham,etc. in the local pubs. To my knowledge, neither Larry or Dick ever shipped out again.
THE WAIANA
On the 23rd of June 1964,I joined the 3,372 ton 'Waiana',who's normal 6 week run was Melbourne, Sydney, Fiji,Samoa and Tonga. The previous day, after nearly 7 weeks (Monday to Friday) on the corner and being the only chief cook there,I was poised to join the 'Moana Roa' as chief cook
when the job was given to a an elderly man who had just walked in the door: I promptly challenged the decision of the secretary (this fellow was really beginning to get up my nose) who equally quickly replied=he company had the right of selection. I would learn, that this old man Ernie Hill, long retired, would make himself available when requested by the secretary, to prevent outsiders like me, acquiring prestige positions. I was also advised, that Hill would only stay in the ship until a insider or a member of the Auckland Committee was available to take over from him: which was exactly what happened, when the 'Chairman of the Committee', Doug Monroe, jumped into the job the following trip.
This incident, and the length of time I had been out of work, really brought home to me how crooked and ineffectual the people (elected or appointed) who ran this apology for an Union really were: the debasing system of hiring,with the Union Company catering superintendent Mr Brian Hurley (a.k.a. the grey ghost)walking into the hiring room reminded me of the American movie"On theWaterfront."
At 26 years, the Waiana was the oldest ship in the Union Company fleet, which was borne out by its living and working conditions.Unlike the the colliers,the galley stove had no blower to speed up the heat; an oil drip running to the back of the stove was then ignited with burning newspaper; and, as it took a good 2 hours before sufficient heat was produced to cook upon, it was imperative that it be fired up at a good 2 hours before breakfast.This was the only ship in the Union Company where the assistant cook was paid from 5 a.m.
A freezer box around 8 cubic foot served as the ships domestic needs: situated aft, this required a walk along an open deck which could be quite dangerous lugging heavy joints of meat ect. in rough weather.A small butcher's shop which boasted a household fridge and a large bread trough was opposite the galley.Adjacent to this was the vegetable locker which also housed the ships milk supply ( in 10 gallon churns )for crossing the Tasman.The sailors mess was directly underneath the galley, and all meals at sea were sent down in a hand operated lift.The officer's mess was also 1 deck below the galley,but unlike the seamen,all their meals at sea or in port were sent down in bulk. As they had no recreation room,officers used this mess as their lounge,and when in Sydney, as their t.v. room: as a consequence, we were not allowed in this mess -where the catering department also ate-after 6.p.m.
Peter the assistant cook who had been in the ship 4 months was a grubby individual; attired in the usual regalia for his position; who claimed to be an Australian,but had an accent similar to my own. I suspected he had an alcohol problem and this was confirmed when one of the assist stewards,whom he shared a cabin with, turned out to be none other than Joe, the deadbeat assistant cook on the Kaitangata.
The galley was filthy and the roaches (tropical and local) abounded; this was a serious problem,but the chief steward (when you could find him)was apathetic; and a call to the Union office, as expected,elicited no response whatsoever. As the ship was another 10 days in port, Peter and I brought the galley up to a standard of cleanliness, as could be expected of a ship this age. I also established the working parameters with the assist cook; he would do the breakfast as he had normally been doing,only requesting my help, if necessary.
Everything went fairly well until our arrival in Melbourne some 8 days after leaving Mt. Maunganui. As Peter had once lived here (and as I had the job well in hand by now) I gave him all the half-days off, except the seventh and final one before sailing for Sydney. After scrubbing down the galley and preparing everything for the evening meal, we both went ashore together at 1 p.m. After two beers in a dockside bar I left, with his assurance he would return to the ship at 3 p.m. to dish up tea at 4.30.for the seamen and at 5 p.m.for the officers.
Around 3.50.as I was in the vicinity of the port I decided to make a quick visit to the ship in a taxi to verify Peter's presence on board.He was not, but fortunately had left the keys to the locked galley on top of his bed. After changing into my cooks gear I turned to and completed the dishes for tea; set the sailors tea down in the lift and gave the officer's meal kits to the lone steward on board.
Before turning in that night, I asked the shore based nightwatchman to rouse me at 5.a.m., if the assist ant cook was not on board.
Peter appeared on board after breakfast,well hung-over and with no apology or excuses; when I got stuck into him, he started the Pome crap which made me lose my temper; a fellow Scot who had spent less time in Australia that I had in Kiwi calling me a "Pome" quite staggered me. Later that day when the situation had cooled, I told Peter that during our estimated 10 days in Sydney, whenever possible we would work half-days about; and, as this was his home port, could have the first one: I would also do the breakfast on his half days.This generous offer evoked no response whatsoever from him, so I was left wondering what was in store for me. It was not long in coming, straight lunch on our first day in Sydney, without scrubbing down the galley or preparing spuds for tea Peter took off, and I never set eyes on him again!
After breakfast the following day the sailors mess-man happened to remark, that I would probably would not see Peter again until a few day before we sailed for Fiji. It appeared, that he had pulled the same stunt the 2 previous voyages and got away with it.This was all the information I required, and promptly informed the Chief steward I was now aware of Peters past performance and demanded he acquire an Australian replacement cook at once. He offered to pay me Peters wages and overtime until he returned, which I refused, and when he continued to demur, I threatened to turn off the stove,cease work and call in the local shipping master. Within 3 hours, an assistant cook from "The Cooks,Butchers and Bakers Association of Australia" had arrived ( he was on 14 days minimum) Australian wage scale) plus taxi fares to and from his home as he declined to live in the grotto 3 berth cabin with 1 chair who's "Punka louvers" were totally ineffective .
Merv, like myself was also a qualified butcher, but a far better all rounder than me, and, although he had never sailed in N.Z.vessel, was well aware of the victualing on Kiwi ships.He instantly grabbed my attention by demanding the Chief steward purchase real chickens for the Sunday's lunch and fresh fish. He claimed, that decrepit ships as old as the Waiana would not be tolerated in Australia, and if the were, a special rate would have been negotiated before they were manned.
During the 10 days Merv was in the ship I had the pleasure of being introduced to members of his organisation in Social clubs that they frequented with their wives in the evenings. A few of them had sailed on the Kiwi coast years earlier, and their first query's were always, did the Union Company still run the Cooks and Stewards Union ?and did N.Z. still have the 6 o'clock swill ? They openly discussed Union business and the pros and cons of the proposed "Stabilization Scheme" that would see the elimination of part time seamen from the industry and ensure paid attendance money for those members who were unemployed.They spoke warmly of "Eliot Elliot"the Kiwi General Secretary of the 'Australian Seamen's Union who apparently was the driving force for this change, which most of those I met, appeared keen to see implemented.
I also arranged with Merv to have a few afternoon's off, to explore by ferry, the city's most spectacular harbour and the renowned Taronga park zoo. Whilst in Sydney I also took the opportunity to pay any dues owning on my N.U.S. membership at their Darling harbour office; I still had not made up my mind about staying on the Kiwi coast and this latest business with Peter left me wandering why people like him and Joe were tolerated; it really rankled me to think of all the times I had been rejected by the same man who had given these two deadbeats, Union books.
Two days before we were due to sail for Fiji, Peter sent word back with Joe he was now prepared to come back to the ship.Obviously, he was unaware or didn't comprehend he had been written off the ships articles and any wages due had been deposited with the Sydney shipping office.That same day Joe feel over drunk whilst carrying a tray of baked rice for the officers lunch,badly scalding himself and paid off on Compo. As a seaman and a motorman had also paid off just prior to this, which led me to surmise, if we were here long enough , the Waiana could end up with an all Australian crew!
24 hours before sailing word was received that an assistant cook and assistant steward would be arriving that evening from Wellington. Merv, who had hoped to complete the voyage to Auckland was as disappointed as much as I was; I didn't help either when the chief steward mentioned that,the new assist cook, whom he knew, was a man in his late sixties; but he had been in the Waiana before so was conversant with the galley set -up and the conditions of cooking in the tropics. On turning to at 5. 15 a.m. the next morning I found the new assistant cook (Eric )staring blankly at the Waiana's stove,apparently forgetting how this Pickwickian contraption was fired up. Apart from his age, Eric's also had a hearing problem which obliged me to stand by the lift to hear what the messman required when he shouted up meal orders. As he was unsteady on his feet, I deemed it unwise to ask him to assist me on carrying meat and boxes of fish from the freezer box aft to the butchers shop. He began to bleat about the conditions on board and when I mentioned my surprise at him joining this ship in which he had sailed in previously, I received the same reply Joe had given me on the Kaitangata...he was doing the Union a favour.
Eric, who was a bachelor had been at sea nearly all his life and never had risen above the position of assistant cook and, like many others I would come across had firm ideas about the parameters of his functions in the galley. He reminisced about his wartime experiences on board the Union company's 'Greyhound of the Tasman Sea' the 13,482 ton Trans-Tasman passenger liner "The T.S.S. Awatea" which could carry nearly 900 passengers and crew. Requisitioned by the British government to carry troops and refugees, the Awatea was sank by German bombers in November 1942 after delivering Commando's off Algiers in North Africa. Eric had spent 6 hours in the water before being rescued and it was obvious he had never really gotten over it. The chief Steward and him were old antagonists, whom Eric had labelled a shirker because Les had never seen service overseas ( he had been a guard at the Japanese prison of war camp at Featherston) and, we had barely cleared Sydney heads when he demanded to be paid off on arrival back in Auckland.
Once into tropical climes the energy sapping heat took a heavy toll on Eric and I was obliged to knock in off most days after lunch. I too found it most uncomfortable, and commenced starting work at 5.a.m. to try complete the most of the days work before noon when the temperature really started to climb.When I was finished I would turn off the stove and stash what was ever on for tea in the steamer, one of the few places in the galley that was cockroach safe.
On arrival in Suva, Fiji's capital city, the company sent down its squad of Bulla boys to work by the ship.The boy assigned to the galley was a pleasant, obliging middle aged man named Johnny who had been employed with the U.S.S. Company for many years. He virtually took over Eric's duties and a few of mine as well. Johnny was at home in the galley, and I was impressed by his all- round skills (which included butchering) ...musing this was the sort of man the Union should be employing in Auckland, not the unskilled, unreliable drunkards that seemed to permeate the catering department on many Union Company ships.
Johnny was in charge of feeding the Bulla boys and I gave him whatever he wanted.Surprisingly, Johnny preferred the Company's boiling fowls which he curried and corned brisket (povi masima) which I had noted was a staple with Pacific islanders in Auckland in the 1950's.
During this period I worked in 4 of the 5 butcher shops in Karangahape road, a consumer Mecca where you buy anything from new Italian scooters(without overseas funds) to tailor made suits; it also boasted 4 picture houses, 4 hotels, a wine bar, and a dance hall. In 1953, the country's first fast food outlet "The High Diddle Griddle" opened in K. road and ...struggled to survive...kiwi's simply were not yet ready for American hot dogs and hamburghers. The owner, from Hawaii, persevered, however, and within 3 years had established another outlet in Symonds street, "The Purple Cow."
As Apia, the capital of the 'Independent State of Samoa,' had no suitable warf to berth the Waiana, the ship was obliged to anchor out. Before the labour was were ferried out to the ship the Chief steward advised that, as these people were quite adept at thieving to keep the butchers shop and cooler locked at all times.and the galley when we knocked off after lunch.At 3 p.m. on the 2nd day at anchor, I discovered that the boiling fowls I had cooked in the morning for a curry the following day and had left in the stockpot with the lid on ... had gone. How they had gained access to the locked galley was a mystery, and one was left assume they squeezed through from the skylight or someone with a knowledge of the Waiana's antiquated security system had siezed the opportunity to augment the Union Company's pathetic shore provided mid-day meal of '1 can of herrings in tomato sauce and 1 small loaf of bread.
Thanks to the Wesleyan Methodist Church who had been established in "The Absolute Kingdom of Tonga"since 1830, The Sabbath shall be sacred in Tonga forever and it shall not be lawful To work, artiface or play games or trade. The penalty for breaking the Scripture shall 3 months hard labour. This Scripture which was enshrined in Tonga's constitution, obliged the Waiana, despite arriving at Nuku'alofa on Saturday afternoon to anchor out till Monday morning.
After lunch on Monday I ventured ashore to see the place Abel Tasman in 1643 had named New Amsterdam and where James Cook on his final visit in 1777 had tarried for over month learning of the complicated hierarchical ruling structure from Tu'I Tonga (king). Cook, impressed with Tongatapu culture,customs and the people had given them the name ''The Friendly Isles."
Tonga now had a Queen,a popular and respected woman named 'Salote' who had captured the imagination of the London public when she had braved the rain in an open carriage during Queen Elizabeth's coronation in 1953.
The Queen's palace was a modest white painted Victorian structure which had been prefabricated in Auckland in and shipped to Tonga by the Methodist church in 1867. However,I failed to spot the Madagascan turtle that Cook had left which was reputedly still alive and lived in the palace grounds. Back in Auckland,Eric payed off, but not before abusing the Chief steward whom he promised to denounce to his great friend and former ship-mate James Hurlihy, the General Secretary of the Union.
Late on the day of Eric's departure, his replacement arrived on board. Bob was from Morrinsville and had been rung up by the secretary when no assistant cooks on the corner had stood for this job.Wisely, the secretary had not stuck in a new book and the Grey Ghost had not attempted to dragooned anyone either. Bob arrived on the warf in his fairly new late model car with his wife and their delightful 7 year old daughter.During the vessels 17 days in Auckland Bob stayed in His wife's apartment in the city and because of this and the fact he was a tireless worker I agreed to take alternate turns in lighting the galley stove at 5 a.m. and doing breakfast.
Bob only went to sea when his wife allowed it, (she was the one with the money)and frankly, when he disclosed her financial assets I was surprised he'd joined a rust bucket like the Waiana. This was Bob's 2nd marriage,and like everything else in his life, had quite a story behind it. After leaving Mt.Maunganui Bob held court every morning at the breakfast table the only meal we all sat down together and regaled us with his exploits...been there, done that; which included being able to throw a boomerang that went twice around a moving ship,before returning to his hand. Despite the ensuing laughter, Bob promised to perform this feat when we recrossed the Tasman, conditional, of course, upon prevailing winds,tides,currents ect. ect. : and, although I had bought a cheap boomerang in Sydney, the subject was never raised again by Bob or any one else.
However, regardless of his bombast,Bob was a tireless worker and fine baker and I learnt quite a lot from him in this area. Back in Auckland, Bobs wife and daughter were soon on the wharf after our arrival and it soon known she required him back home in Morrinsville.
