Falmouth for orders!
Coming back on a 4-mast bark from a voyage of 6 months out or more, having past Cape Horn the wrong way around, fully loaded with guano or saltpeter from the Chilean Pacific coast and in the end entering the English Channel again, what a feeling this must be for the ordinary European seaman!

Still this was not the end of the voyage and many times the final destination of the cargo was not clear at the time the ship left the south American loading port, so where to go? Lizard Point it is, the southernmost tip of England, where the flag officer in charge would have the answer.
It was then a challenge for the captain to steer his ship as close as possible along the coast, able to sign the name of the ship he is commanding, to shore. Then the man on shore will find the wire messages he got from a shipping office in Northern Europe, regarding this vessel, and signal the essence of the order over to the ship: the final destination for unloading the cargo! Old-day internet you would call it, using different colored flags going up and down a flagpole, always still adding a salute and some information about how many days the voyage took and how many were lost at sea.

Tres Hombres, as you know always keen on following up the precious traditions from the era of Sail, had to go close enough to shore as to have phone reception, for these orders. After a great unloading in the heart of Amsterdam the crew was anxious to put to sea and after seeing the weather forecasts we decided that there was no time to loose for making sail on a southbound voyage.
But where to go exactly? Supercargo Ruurd was still involved in wine tastings and presentations and would need some more days to finalize the orders of wine for Amsterdam. What was left to us was pulling the sheets and tack out our way through Northsea and Channel, until Falmouth… Or lets say, Ile de Quessant, where we passed at a four mile distance, to receive the orders we needed: Getaria it was, in the deepest of the Bay of Biskay! Rioja wine has to be taken on board and this harbour is one of the closest to the well-known wine area in the North of Spain.

In between, the crew is getting hold of the right ropes, commanded by our old shipmate Shimra and our through-salted, iron-man Lenno, while our new second mate Noe is getting the trick of the trade, guided by me and Gerrit, who knows the ship as he would have the same one at home in his lake in Friesland.
Getting accustomed to a rocking kitchen and feeding 17 mouths which eat twice the amount as they would do on land, is Meria, new ships cook and a great personality. Mikael, who left his farm to go to sea and did not leave his ship since then, as bosun in a function which is put aside for him. The ploerten from Den Dolder are constantly asking for food in many ways: give me ropes to pull, let me learn about the weather, the waves, the ship and the old ways…and giving all their love and knowledge (comments;-) to this ship where they worked on in the dry-dock since years already. Jeroen is chipping away in his pace, just bothered sometimes by sleeping people and once in a while by a big wave, covering tools and him in saltwater. Boris is the singing spirit, assisting his sister in the rollercoaster-galley. Jonas, calm as ever, is silently working his way up to an able bodied seaman, surprising with ever new outfits. Giulia and Collin, just arriving from their mountain-cave onto our little floating universe, giving all their charm and patience and delicious goodies brought from La Palma. And last but not least, Wout, our old, trustful trainee from earlier voyages, who is cheering us up with stories about life in marriage and the cargo-world out there on the road as a professional trucker.
Today the anchor winch has been taken apart, put in function and together again, now we all just wait for the wind which we expect from the Northeast, to give us a ride through the Bay of Biskay. Preparing for a new port, new cargo-partners and new crew, an ever changing life, like the wind, expectation unknown, fulfillment guaranteed.

Captain Andreas Lackner

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