Captain William Dyott arrived in early July in Halifax as adjutant of the King’s Own Regiment of Foot (The Royal Lancasters, known as the 4th). He was also a diarist, and on this day, he had a fishing trip in the harbour, going out around Cornwallis Island (later known as MacNab’s Island); ““When we tired ourselves with fishing, we sailed to an island two miles lower down, where they landed; and as the principal thing in these parts is to eat chowder, we set the cooks to prepare dinner… We sat down about four o’clock, and all the dishes I ever tasted, I never met so exquisitely good a thing as the chowder. We attempted to make it on board ship, but nothing like this. It is a soup, and better in my opinion than turtle. The recipe I don’t exactly know, but the principal ingredients are cod and haddock, pork, onions, sea-biscuit, butter and a large quantity of Cheyenne pepper. In short, tout ensemble was the best thing I ever ate. We had some excellent Madeira, of which we drank a bottle each, and some very good lime punch with dinner. We rowed round the island, and returned by nine o’clock. I never spent a more pleasant day. There are frequent parties of this kind.” (From Letters from Nova Scotia, William Scarth Morrsom. Whitelaw, Marjory, ed. Toronto: Oberon Press. 1986. pp.30-31). (Painting: An Evening View of Halifax, c. 1832, by Henry Samuel Davis. AGNS).