Dietary Conditions and Tools Used by the Cook

Question 1

Salt Junk

Answer 1

Salted meat, in barrels. 2 lbs salt/1 lbs meat.

Question 2

Ship’s Biscuit

Answer 2

Baked twice in flour and water. Yeastless bread. Cooked on land.

Question 3

Water

Answer 3

1 gallon/day ration. Used for showering and bathing.

Question 4

Grog

Answer 4

Half rum/half whiskey mixed with water.

Question 5

Camboose

Answer 5

Stove

Question 6

Steep Tub

Answer 6

Washed the salt off of the meat 24 hours prior to the meat being used.

Question 7

Harness Cask

Answer 7

Used to get off salt from meat.

Question 8

Grog Tub

Answer 8

Tub where grog would be kept.

Question 9

Sculttebutt

Answer 9

Water barrel with a scuttle in it.

Question 10

Crew’s Food Schedule

Answer 10

Breakfast at 0800, Dinner at 1200, Supper at 1600.

Question 11

Where the Crew Ate

Answer 11

Ate on the berth deck .

Question 12

How the Crew Ate

Answer 12

Criss cross sitting on canvas in circles of 10-12 men. One Sailor from the group would get everyone’s food and bring it to them.

Question 13

Health Issues

Answer 13

Dysentery from bad water, Scurvy from a lack of Vitamin C, and Night Blindness from a lack of Vitamin D.