as if the whole boat went to bed. One thing necessary for this comfort
was a calm surface, because a heavy sea is felt at a great depth and
throws and bangs the boat back and forth on the bottom.

Slowly the boat slipped deeper and deeper. We had taken soundings before
submerging. The nearer we came to the bottom the slower the dynamo
motors worked, and I at last stopped them entirely when we were a few
meters from the bottom. As soon as we had stopped sinking, which could
be told by the fact the diving rudder was no longer working, a few
liters of water were pumped into a ballast tank made for just this
purpose. The boat became heavier and slowly sunk further.

"Now, we'll soon strike," I called down to the "Centrale" and looked at
the manometer.

Hardly had the words left my lips when we felt a very gentle shock--much
weaker than when a train stops--and knew we were at the bottom. Some more
water was pumped into the ballast tanks in order to make the boat
steadier and then each one at his post carefully examined scuttles and
hatchways so that not a drop of water could leak through to us. From bow
to stern it was reported:

"All is tight!"

Thereafter orders were given for the necessary guards, and then I let
the crew leave their posts:

"All hands to be free to-night!"

Until to-morrow on the bottom of the ocean! No other restfulness can be
compared with it. Rest after so much excitement which has stirred the
emotions of us all; after such a day's work, is it possible that any one
can appreciate how we enjoyed ourselves?

We did not care that we were not in port and that a mountain of ocean
was over our heads. We felt as secure as if we had been at the safest
spot in the world. From their posts the crew went past us, with pale,
oily, and dirty faces, but with their eyes looking at me as they went
by, proud, happy, radiant, so that my heart rejoiced.

There was some excitement among the crew. Every one washed, talked and
laughed so that it was evident how happy and care-free they felt.

"Well, with what will you treat us to-day?" I asked the cook who, with
great self-confidence--because he was an expert in his line--was standing
before his little galley and stirring a steaming pot. "That smells
wonderfully appetizing."

"Ox goulash and salt potatoes," answered the cook and with more
eagerness stirred his pot. "It soon will be ready. It'll not take more
than five minutes."

"Then I must hurry up," I repl