Among the more peculiar stories of the Titanic disaster is that of Charles Joughin, who was the chief baker on the ship. He left his wife and two children back in Liverpool to sail on the Titanic’s doomed maiden voyage. As a crew member, he spent the more than two hours of the Titanic’s sinking evacuating passengers and loading them onto lifeboats. Afterward he threw deck chairs into the water to serve as flotation. But every chance he got during the frantic work, he would slip below deck and drink as much whiskey as he could.
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When the ship took its final plunge, Joughin was on the edge of the deck, at its topmost part, and slid into the water smoothly, reportedly without getting his hair wet. He spent two hours treading water as those around him succumbed to shock and drowned. Joughin finally reached a lifeboat, but since it was full, all he could do is hold on and stay above the water as best he could until the Carpathian arrived. Joughin is in the history books as the last survivor to leave the Titanic, but how did he survive so long in the frigid waters? Speculation is that his blood-alcohol level was the key. Read the story of Joughin’s Titanic survival at McGill. -Thanks, WTM!
Source: neatorama