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The Titanic’s baker survived the fatal shipwreck because he drank himself terribly

He selflessly helped rescue the passengers and consoled himself with whiskey because he knew there would be no room for him in the lifeboats anyway. Along with the fact that he was an excellent swimmer, he can call himself the son of fortune.

On April 14, 1912, the chef of the Titanic, Charles Joughin he fell asleep after a busy day, and after a while he was startled by the shaking of the ship. He wasn’t too surprised because he had seen icebergs before and knew how Edward Smith the captain tries to steer the ship further south to avoid the dangerous region. Charles Joughin was alerted at 11:35 and ordered aboard with the rest of the crew. As the whole world already knows – at the latest from the famous movie – the Titanic hit an iceberg.

They believed that the monster was unsinkable, and because of the watertight chambers, even the most serious damage to the hull could not have fatal consequences, meaning that any accident could be kept under control. However, as the chambers filled with water and became heavy, they began to pull the bow of the ship down, allowing water to flow freely inward to other parts of the ship. Captain Smith clearly saw that the sinking Titanic was over and gave the order to rescue the passengers.

Old sea bear

Charles Joughin had served at sea since he was 11 years old, he knew what he had to do. He was aware that there were not enough lifeboats on the ship, so he expected that there would be no room for him in them. Despite this, he behaved collected and selfless: he ordered the baker’s assistants to collect all the bread on the ship and distribute it to the lifeboats, so that the people could have something to eat while tossing and turning at sea.

Joughin didn’t panic just because of his seafaring experience: he took a sip of the whiskey bottle in his cabin while coming and going. According to some sources, he drank two bottles of the soul warmer, although he himself claims that he only drank a few sips.

Maybe he thought he was enjoying his last few hours.

In the meantime, he and his companions helped the women and children into the lifeboats, then staggered along the by then heavily tilted deck to gauge how much time they had left. He even had the trouble of throwing chairs overboard into the water for the escapees to cling to.

Around 2:20 a.m., the other half of the Titanic also became upright and was swallowed by the ocean. Joughin didn’t descend into the minus 2-degree water until it became unavoidable. As he later recalled:

I went to the starboard side of the stern and suddenly found myself in the water. But my hair didn’t even get wet.

2 hours at minus 2 degrees

The second officer of the Titanic recalled that diving into the icy water felt like being stabbed with thousands of knives at the same time.

Many froze to death within a quarter of an hour, got cold, others panicked and drowned in the water.

However, Joughin was a good swimmer and naturally calm. He had been treading the icy water for almost two hours in the pitch black. As the first rays of sunlight appeared, he saw an upturned lifeboat and began to swim towards it. It was a full house, 25 people crowded in, but they helped him as much as they could. Later, however, he discovered another boat and was able to climb onto it.

Finally, the RMS Carpathia appeared on the horizon at 4:10 a.m. and soon began to lift the castaways aboard. For 1,517 people, it was already too late, only 706 survived the worst ship disaster ever in peacetime. Joughin’s only complaint was that his leg was swollen. He was sure he owed his life to whiskey.

Cold shock versus alcohol

To this day, we don’t know exactly how he managed to survive. His calm demeanor, making good decisions and staying out of the water until the last moment must have played a role.

As for getting drunk, alcohol dilates the blood vessels. This generally increases the chance of hypothermia, abnormal cooling due to the phenomenon of so-called vasodilation, during which more blood flows near the skin surface and body heat leaves faster. That is why it is not recommended to spend the night in a cold place when pinched, because there is a greater chance of catching a cold.

On the other hand, most people do not die of hypothermia but of cold shock when immersed in cold water. In water below 10 degrees Celsius, breathing becomes rapid and intermittent, blood vessels constrict, and the body produces panic reactions. In such cases, drowning or heart attacks occur sooner than pathological cooling.

These two factors strangely canceled each other out in the case of the Titanic’s chef. Joughin’s alcohol-dilated veins had narrowed to normal size in the cold water. And the psychological effect of alcohol prevented him from sensing the intense cold and also from his body’s panic reaction.

After not sensing the danger, his body did not even react to it.

This is how what no one thought could happen: alcohol saved his life. Scientists warn us not to try to do it afterwards…

Although many of the Titanic’s survivors took a sacred vow never to leave land again, Joughin joined a merchant fleet at the outbreak of the First World War and once again set out on the high seas. So the Titanic was not the last shipwreck he experienced: he was also on board the SS Oregon when it sank in Boston Harbor. He also survived, although it is not known if he still poured onto the garas. He died in 1956 at the age of 78.

(Via ATTI, McGill, Aspects of History)