Wednesday 25/6 started early. At 6:30 am, the Sea Stallion was to be towed from its hiding place over the last 30 days into public view at Custom House Quay – starting point for the return voyage. Our mobile phones rang at 4:30 and the working party drove sleepily out to the harbour to set up the helm before the tug came. Since Monday, the group of 11 people has been sorting out the two kilometres of rope and all the gear that has spent the winter in Dublin at the Sea Stallion’s berth in Dublin Port.
In the food boxes, we found 16 tins of tuna and cod roe, grill spices, and 25 chocolate bars that had survived last year’s voyage. After nine months without sailing, making ready, or mackerel sandwiches made at sea, we were all looking forward to going on board again, raising the mast, putting the stems on, tying the sail to the yard, and giving the ship back its soul.
On Thursday the first load of provisions arrived: 28 kg raisins, 75 tins of tuna, 21 tubs of mayonnaise, 40 packets of ginger biscuits, 200 green tea bags, etc. The Sea Stallion’s night boxes needed filling with muesli bars, biscuits, nuts, coffee, fig bars, and most important of all hot liquorice sweets.
But the packing of provisions was made difficult by continuous rain and most of the crew in the working party went indoors to soft sofas and coffee at a nearby hotel.
We were very happy to see the rest of the crew when they arrived on Friday. New crew members had to meet old, and not least come on board the Sea Stallion for the first time. Up to this point, the only impression of the longship the new members of the crew could have was from photos, films, drawings of the rig and the sections, and good stories from the established crew.
So a lot of questions came up when the ship could finally be seen at first hand. And Guinness in the bar at the back of our youth hostel was a natural way to end a long day full of impressions.
Today is the day before we sail. The crew has received their wetsuits and life jackets, the rudder tackle is on, the last fresh food has been packed, the sail has been checked, and all the important information about the departure has been given. Now the crew only has to wash the tar from their hands before dinner with the Danish ambassador to Ireland, Henrik Iversen.