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for so long a time be confined to his company, and under his direction; if he be a sensible, sociable, goodnatured, obliging man, you will be so much the happier. Such there are; but, if he happens to be otherwise, and is only skilful, careful, watchful, and active in the conduct of his ship, excuse the rest, for these are the essentials.

Whatever right you may have by agreement in the mass of stores laid in by him for the passengers, it is good to have some particular things in your own possession, so as to be always at your own command.

1. Good water, that of the ship being often bad. You can be sure of having it good only by bottling it from a clear spring or well, and in clean bottles. 2. Good tea. 3. Coffee, ground. 4. Chocolate. 5. Wine of the sort you particularly like, and cider. 6. Raisins. 7. Almonds. 8. Sugar. 9. Capillaire. 10. Lemons. 11. Jamaica spirits. 12. Eggs, greased. 13. Diet bread. 14. Portable soup. 15. Rusks. As to fowls, it is not worth while to have any called yours, unless you could have the feeding and managing of them according to your own judgment, under your own eye. As they are generally treated at present in ships, they are for the most part sick, and their flesh tough and hard as whitleather. All seamen have an opinion, broached, I suppose, at first prudently, for saving of water when short, that fowls do not know when they have drunk enough, and will kill themselves if you give them too much, so they are served with a little only once in two days. This is poured into troughs that lie sloping, and therefore immediately runs down to the lower end. There the fowls ride upon one another's backs to get at it, and some are not happy enough to reach and once dip their bills in it. Thus tantalized, and tormented with thirst, they cannot digest their dry food, they fret, pine,

sicken, and die. Some are found dead, and thrown overboard every morning, and those killed for the table are not eatable. Their troughs should be in little divisions, like cups, to hold the water separately, figure 25. But this is never done. The sheep and hogs are therefore your best dependence for fresh meat at sea, the mutton being generally tolerable and the pork excellent.

It is possible your captain may have provided so well in the general stores, as to render some of the particulars above recommended of little or no use to you. But there are frequently in the ship poorer passengers, who are taken at a lower price, lodge in the steerage, and have no claim to any of the cabin provisions, or to any but those kinds that are allowed the sailors. These people are sometimes dejected, sometimes sick; there may be women and children among them. In a situation where there is no going to market to purchase such necessaries, a few of these your superfluities, distributed occasionally, may be of great service, restore health, save life, make the miserable happy, and thereby afford you infinite pleasure.

The worst thing in ordinary merchant ships is the cookery. They have no professed cook, and the worst hand as a seaman is appointed to that office, in which he is not only very ignorant but very dirty. The sailors have therefore a saying, that God sends meat, and the Devil cooks. Passengers more piously disposed, and willing to believe Heaven orders all things for the best, may suppose, that, knowing the sea air and constant exercise by the motion of the vessel would give us extraordinary appetites, bad cooks were kindly sent to prevent our eating too much; or that, foreseeing we should have bad cooks, good appetites were furnished to prevent our starving. If you cannot trust to these

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circumstances, a spirit-lamp, with a blaze-pan, may enable you to cook some little things for yourself; such as a hash, a soup, &c. And it might be well also to have among your stores some potted meats, which, if well put up, will keep long good. A small tin oven, to place with the open side before the fire, may be another good utensil, in which your own servant may roast for you a bit of pork or mutton. You will sometimes be induced to eat of the ship's salt beef, as it is often good. You will find cider the best quencher of that thirst, which salt meat or fish occasions. The ship biscuit is too hard for some sets of teeth. It may be softened by toasting. But rusk is better; for being made of good fermented bread, sliced and baked a second time, the pieces imbibe the water easily, soften immediately, digest more kindly, and are therefore more wholesome than the unfermented biscuit. By the way, rusk is the true original biscuit, so prepared to keep for sea, biscuit in French signifying twice baked. If your dry peas boil hard, a two pound iron shot put with them into the pot will, by the motion of the ship, grind them as fine as mustard.

The accidents I have seen at sea with large dishes of soup upon a table, from the motion of the ship, have made me wish that our potters or pewterers would. make soup dishes in divisions, like a set of small bowls united together, each containing about sufficient for one person, in some such form as figure 26; for then, when the ship should make a sudden heel, the soup would not in a body flow over one side, and fall into people's laps and scald them, as is sometimes the case, but would be retained in the separate divisions, as in figure 27.

After these trifles, permit the addition of a few general reflections. Navigation, when employed in supply

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