Outlander 03 - Voyager

Jamie’s shoulders shook as he leaned against the rail, whether with laughter or some other emotion, I couldn’t tell. His linen glowed white with moonlight, and his head was dark against the moon. At last he turned and pulled me to him.

“I think she will do verra well,” he whispered. “For no matter what poor gowk has fathered her, no lass has ever had a better mother. Kiss me, Sassenach, for believe me—I wouldna change ye for the world.”

43

PHANTOM LIMBS

Fergus, Mr. Willoughby, Jamie, and I had all kept careful watch upon the six Scottish smugglers since our departure from Scotland, but there was not the slightest hint of suspicious behavior from any of them, and after a time, I found myself relaxing my wariness around them. Still, I felt some reserve toward most of them, save Innes. I had finally realized why neither Fergus nor Jamie thought him a possible traitor; with but one arm, Innes was the only smuggler who could not have strung up the exciseman on the Arbroath road.

Innes was a quiet man. None of the Scots was what one might call garrulous, but even by their high standards of taciturnity, he was reserved. I was therefore not surprised to see him grimacing silently one morning, bent over behind a hatch cover, evidently engaged in some silent internal battle.

“Have you a pain, Innes?” I asked, stopping.

“Och!” He straightened, startled, but then fell back into his half-crouched position, his one arm locked across his belly. “Mmphm,” he muttered, his thin face flushing at being so discovered.

“Come along with me,” I said, taking him by the elbow. He looked frantically about for salvation, but I towed him, resisting but not audibly protesting, back to my cabin, where I forced him to sit upon the table and removed his shirt so that I could examine him.

I palpated his lean and hairy abdomen, feeling the firm, smooth mass of the liver on one side, and the mildly distended curve of the stomach on the other. The intermittent way in which the pains came on, causing him to writhe like a worm on a hook, then passing off, gave me a good idea that what troubled him was simple flatulence, but best to be thorough.

I probed for the gallbladder, just in case, wondering as I did so just what I would do, should it prove to be an acute attack of cholecystitis or an inflamed appendix. I could envision the cavity of the belly in my mind, as though it lay open in fact before me, my fingers translating the soft, lumpy shapes beneath the skin into vision—the intricate folds of the intestines, softly shielded by their yellow quilting of fat-padded membrane, the slick, smooth lobes of the liver, deep purple-red, so much darker than the vivid scarlet of the heart’s pericardium above. Opening that cavity was a risky thing to do, even equipped with modern anesthetics and antibiotics. Sooner or later, I knew, I would be faced with the necessity of doing it, but I sincerely hoped it would be later.

“Breathe in,” I said, hands on his chest, and saw in my mind the pink-flushed grainy surface of a healthy lung. “Breathe out, now,” and felt the color fade to soft blue. No rales, no halting, a nice clear flow. I reached for one of the thick sheets of vellum paper I used for stethoscopes.

“When did you last move your bowels?” I inquired, rolling the paper into a tube. The Scot’s thin face turned the color of fresh liver. Fixed with my gimlet eye, he mumbled something incoherent, in which the word “four” was just distinguishable.

“Four days?” I said, forestalling his attempts to escape by putting a hand on his chest and pinning him flat to the table. “Hold still, I’ll just have a listen here, to be sure.”

The heart sounds were reassuringly normal; I could hear the valves open and close with their soft, meaty clicks, all in the right places. I was quite sure of the diagnosis—had been virtually from the moment I had looked at him—but by now there was an audience of heads peering curiously round the doorway; Innes’s mates, watching. For effect, I moved the end of my tubular stethoscope down farther, listening for belly sounds.

Just as I thought, the rumble of trapped gas was clearly audible in the upper curve of the large intestine. The lower sigmoid colon was blocked, though; no sound at all down there.

“You have belly gas,” I said, “and constipation.”

“Aye, I ken that fine,” Innes muttered, looking frantically for his shirt.

I put my hand on the garment in question, preventing him from leaving while I catechized him about his diet of late. Not surprisingly, this consisted almost entirely of salt pork and hardtack.

“What about the dried peas and the oatmeal?” I asked, surprised. Having inquired as to the normal fare aboard ship, I had taken the precaution of stowing—along with my surgeon’s cask of lime juice and the collection of medicinal herbs—three hundred pounds of dried peas and a similar quantity of oatmeal, intending that this should be used to supplement the seamen’s normal diet.

Innes remained tongue-tied, but this inquiry unleashed a flood of revelation and grievance from the onlookers in the doorway.

Jamie, Fergus, Marsali, and I all dined daily with Captain Raines, feasting on Murphy’s ambrosia, so I was unaware of the deficiencies of the crew’s mess. Evidently the difficulty was Murphy himself, who, while holding the highest culinary standards for the captain’s table, considered the crew’s dinner to be a chore rather than a challenge. He had mastered the routine of producing the crew’s meals quickly and competently, and was highly resistant to any suggestions for an improved menu that might require further time or trouble. He declined absolutely to trouble with such nuisances as soaking peas or boiling oatmeal.

Compounding the difficulty was Murphy’s ingrained prejudice against oatmeal, a crude Scottish mess that offended his aesthetic sense. I knew what he thought about that, having heard him muttering things about “dog’s vomit” over the trays of breakfast that included the bowls of parritch to which Jamie, Marsali, and Fergus were addicted.

“Mr. Murphy says as how salt pork and hardtack is good enough for every crew he’s had to feed for thirty year —given figgy-dowdy or plum duff for pudding, and beef on Sundays, too—though if that’s beef, I’m a Chinaman—and it’s good enough for us,” Gordon burst in.

Accustomed to polyglot crews of French, Italian, Spanish, and Norwegian sailors, Murphy was also accustomed to having his meals accepted and consumed with a voracious indifference that transcended nationalities. The Scots’ stubborn insistence on oatmeal roused all his own Irish intransigence, and the matter, at first a small, simmering